Best 13 Herb Sausage Recipes

SAUSAGE AND HERB STUFFING

Steps:

• Preheat the oven to 300 degrees F.
• Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
• Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
• In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
• Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN

Steps:

• Preheat oven to 350ºF.
• MUSHROOMS.
• CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
• REMOVE from oven until ready to stuff, in step 5 below.
• STUFFING.
• BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
• BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
• ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
• TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
• SAUCE.
• HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
• SPOON 2 ounces of sauce over top of each mushroom.
• Garnish with a sprig of fresh Italian parsley or fresh basil and serve.

CORN AND HERB-BREAD SAUSAGE STUFFING

Steps:

• Preheat oven to 350°F. Butter 13x9x2 glass baking dish. Sauté first 3 ingredients in heavy large skillet over medium-high heat until sausage is brown and vegetables are tender, breaking up sausage with fork, about 15 minutes. Drain off fat. Transfer sausage mixture to large bowl. Add both stuffing mixes, poultry seasoning, sage and pepper and toss until well blended. Gradually mix in broth.
• Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer.

SAUSAGE AND HERB STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
• Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

SAUSAGE-HERB DRESSING

Steps:

• In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally., Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker., Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.

SAUSAGE AND HERB STUFFING

Steps:

• Lightly butter a 9x13-inch baking dish. Preheat oven to 350 degrees F.
• In a large skillet over medium heat, cook the sausage, stirring frequently, until sausage is cooked through. Remove to paper towels to drain. Wipe out the skillet and melt the butter over medium-low heat. Add the onion and celery and cook, stirring, until the vegetables are softened, about 5 to 7 minutes.
• In a large mixing bowl, toss the bread cubes with the herbs and seasonings. Add the vegetables with the butter and the drained sausage. Stir in chicken broth until well moistened, but not mushy. Pack gently into the prepared baking dish and cover tightly with foil. Bake for 25 minutes. Remove foil and broil for about 3 to 4 minutes, or just until browned on top.

PORK SAUSAGE WITH HERB SPAETZLE

Steps:

• For the sausage: In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the mixture through a meat grinder fitted with the die with the largest holes. Repeat so that all the meat goes through the grinder twice. Add the water and Parmesan and mix together.
• Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place. Place a generous amount of the sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with three fingers and letting the casing slip through your thumb and forefinger. Turn the machine on and fill the casings, being careful to avoid any air bubbles.
• Twist the casings to create evenly-sized 4-inch sausages. Tie the sausages with butcher's twine to keep them nicely sealed, then prick all over with a pin or skewer to allow steam to escape while cooking (you don't want to have a blow-out!).
• Place the sausage links into boiling water and parboil for 10 to 15 minutes. Remove from the water, reserving the sausage water for spätzle, and transfer sausages to a preheated saute pan slicked with oil. Saute until browned, about 6 minutes.
• For the spaetzle: Bring the sausage water back to a boil over medium heat.
• In a small bowl, whisk together the eggs and milk until homogeneous.
• Add the flour to a large bowl and make a well in the flour. Add a pinch of salt and then, with a fork, gradually combine the milk-egg mixture with the flour. Mix until just combined. Stir in half of the dill, marjoram, oregano and parsley (1/4 cup total).
• Place the batter in a colander set over the boiling sausage water. Using a rubber spatula or a spaetzle maker, push the batter through the colander and into the water. Boil the spaetzle until firm, 2 to 3 minutes. Drain and add to a preheated saute pan slicked with oil. Add the savoy cabbage, white wine and mustard and cook for 15 to 20 minutes. Finish with the butter.
• Serve 2 sausages to a plate with herb spaetzle on the side.

ITALIAN SAUSAGE STUFFED PORTOBELLO MUSHROOMS WITH HERB PARMESAN

Steps:

• Preheat oven to 350ºF.
• MUSHROOMS:.
• CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
• REMOVE from oven until ready to stuff, in step 4 below.
• STUFFING:.
• BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
• BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
• ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
• TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
• SAUCE:.
• HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
• SPOON 2 ounces of sauce over top of each mushroom.
• Garnish with a sprig of fresh Italian parsley or fresh basil and serve.

HERB SAUSAGE

Steps:

• Combine ingredients.
• Mix thoroughly.
• Divide in half, shape into slender rolls about 1 1/2 inch in diameter.
• Wrap in plastic or foil.
• Refrigerate overnite.
• Unwrap and bake on broiler pan at 200 degrees for 4 hours.
• Store wrapped in the refrigerator.

SEAFOOD SAUSAGE WITH LEMON HERB SAUCE

Steps:

• Puree the sole, chill covered 30 minutes. Chop shrimp and salmon, chill 1 1/2 hours. Blend sole puree, eggs, cream, s&p. chill, covered, for 1 hour. fold in shrimp, salmon and parsley. Divide in half on 12" cheets of plastic wrap. Form into logs, wrap. Warap again in foil. Poach in simmering water for 15 minutes. Let stand 10 minutes. Slice into rounds to serve, or chill before slicing, overnight. For the Lemon sauce: boil the wine, lemon juice, and vinegar until reduced by half. Reduce heat to low and whisk in butter, bit by bit, lifting pan from heat to keep from liquefying. Whisk in lemon rind, scallion, parsley, dill, cayenne and salt to taste. Pour suace on individual plate or on platter, arrange sausage rounds in slices and then garnish with more parsley or some dill.

FARRO AND HERB PILAF WITH SAUSAGE, MUSHROOMS AND SPINACH

Steps:

• Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add farro and cook, stirring often, until fragrant and toasted, 4 to 5 minutes. Add broth and bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes. Meanwhile, heat remaining 1/2 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into small chunks with a spatula, until almost cooked through, 6 to 8 minutes. Add onions and garlic and cook until onions are translucent, about 5 minutes. Add mushrooms, toss well and cook, stirring occasionally, until just softened, 4 to 5 minutes. Remove skillet from the heat and stir in spinach until wilted. Season with salt and pepper. Stir parsley, oregano, salt and pepper into pot with farro, then spoon onto plates. Top with sausage-mushroom mixture and serve.

MAKEOVER SAUSAGE PINWHEELS WITH HERB GRAVY

Steps:

• In a large bowl, combine 2 cups flour, baking powder, 3/4 teaspoon chives, 3/4 teaspoon parsley, 1/2 teaspoon tarragon, seasoned salt, sugar and baking soda. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in buttermilk. On a floured surface, roll or pat dough into a 14x10-in. rectangle., Between two sheets of waxed paper, roll or pat sausage into a 14x8-in. rectangle. Peel off one side of waxed paper. Place sausage side on top of dough. Peel off remaining waxed paper. Starting with the long side covered with sausage, roll up jelly-roll style; pinch seam to seal. Wrap in waxed paper. Refrigerate for 45 minutes., Remove waxed paper; cut roll into 1-in. slices. Place cut side down in a 13x9-in. baking pan coated with cooking spray. Bake at 400° for 30-35 minutes or golden brown., For gravy, place remaining flour in a saucepan. Gradually stir in the half-and-half, bouillon, pepper, pepper flakes and remaining chives, parsley and tarragon until smooth. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. remove from the heat; stir in remaining butter. Serve immediately with pinwheels.

EGG-TOPPED SAUSAGE HERB PIZZA

Steps:

• In a small bowl, mix sugar, yeast, salt and 3/4 cup flour. In a small saucepan, heat water and oil to 120°-130°; stir into dry ingredients. Stir in Italian seasoning and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Grease a 12-in. pizza pan; sprinkle with cornmeal., Meanwhile, in a small skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; drain., Preheat oven to 450°. Roll dough to fit pan. Pinch edge to form a rim. Spread with pizza sauce; top with sausage and mozzarella cheese. Bake until crust is lightly browned, 8-10 minutes., Using the back of a tablespoon, make 4 indentations in pizza at least 2 in. from edge. Carefully break an egg into each indentation; sprinkle with pepper and Parmesan and Romano cheeses., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 8-10 minutes longer. Just before serving, top with arugula and spinach.