Best 11 Italian Style Sausage Recipes

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Venturing into the culinary realm of Italian-style sausage is a delectable journey that promises an explosion of flavors. Whether you prefer the robust and spicy kick of Calabrian sausage, the savory and herbaceous notes of Tuscan sausage, or the mild and sweet charm of sweet Italian sausage, there's a perfect recipe out there to tantalize your taste buds. Embark on this culinary adventure to discover the secrets behind crafting the ultimate Italian-style sausage, leaving your palate craving for more.

Let's cook with our recipes!

ITALIAN-STYLE SAUSAGE AND PEPPERS



Italian-Style Sausage and Peppers image

In this quick and easy sausage and peppers variation, a mix of flavors is brought together with the ease of just adding Classico® Tomato & Basil Sauce.

Provided by Classico

Categories     Trusted Brands: Recipes and Tips     Classico® Pasta Sauce

Time 45m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound sweet Italian sausage links
3 bell peppers (green, yellow and/or red), sliced
1 large yellow onion, sliced into rings
1 clove garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (24 ounce) jar Classico® Tomato and Basil Sauce
4 fresh Italian sandwich rolls

Steps:

  • Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
  • Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
  • Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
  • Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
  • Serve in bowls or on rolls as sandwiches.

Nutrition Facts : Calories 563.5 calories, Carbohydrate 47.6 g, Cholesterol 44.6 mg, Fat 31.5 g, Fiber 6 g, Protein 22.9 g, SaturatedFat 8.8 g, Sodium 2169.6 mg, Sugar 13.3 g

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES



Festival-Style Grilled Italian Sausage Sandwiches image

These delicious grilled sausage sandwiches are my attempt to duplicate the ones I ate when I was growing up and attended Italian street festivals in the North End of Boston. They come together really quickly, and make a great summer lunch. Choose hot or mild sausages as you prefer.

Provided by carina

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 7

4 (4 ounce) links hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted

Steps:

  • Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
  • Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
  • Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
  • Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

Nutrition Facts : Calories 631 calories, Carbohydrate 56.2 g, Cholesterol 60.6 mg, Fat 33.7 g, Fiber 4 g, Protein 27 g, SaturatedFat 10.2 g, Sodium 1258.1 mg, Sugar 6.6 g

SEASONING FOR GROUND PORK (ITALIAN-STYLE SAUSAGE)



Seasoning for Ground Pork (Italian-Style Sausage) image

This recipe is to be used in place of Italian sausages without the casings, the amount of spice blend is good for 2 pounds of ground pork, I most always add in an a small onion and 2 tablespoons fresh garlic to the pork mixture in place of the dried, you might want to adjust the seasonings to suit taste, and for spicy add in 1-2 teaspoons crushed chili flakes or to taste --- if desired you may cover and refrigerate the uncooked pork mixture overnight to blend the flavors even more!

Provided by Kittencalrecipezazz

Categories     Pork

Time 5m

Yield 2 pounds pork

Number Of Ingredients 9

1 teaspoon black pepper
2 teaspoons dried parsley
1 1/2 teaspoons dried Italian seasoning
1 teaspoon garlic powder (you can use 2 tablespoons fresh garlic in place of the powder)
1/8 teaspoon dried red pepper flakes (can use more if desired)
3/4 teaspoon crushed anise seed (can use crushed dried fennel seeds)
1/2 teaspoon paprika
1 teaspoon minced dried onion
2 teaspoons salt

Steps:

  • Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
  • Use in recipes that require Italian sausages removed from casings.

ITALIAN-STYLE PORK SAUSAGE



Italian-Style Pork Sausage image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes about 3 pounds

Number Of Ingredients 10

2 tablespoons fennel seeds
3 tablespoons ground fennel
1 tablespoon fine sea salt
1 tablespoon freshly ground black pepper
1 tablespoon sugar
1/4 teaspoon ground anise or nutmeg
2 teaspoons crushed red-pepper flakes (optional)
1/4 teaspoon cayenne pepper (optional)
3 pounds pork butt, cut into 1-inch-wide strips and chilled to 26 to 28 degrees, or ground pork butt
Enough hog casings for 3 pounds of sausage, rinsed and patted dry

Steps:

  • In a small skillet, toast fennel seeds over high heat, shaking the pan to keep seeds from burning, until fragrant, about 1 minute. Transfer seeds to a bowl. Add ground fennel, salt, black pepper, sugar, and nutmeg or anise. If making hot sausages, add red-pepper flakes and cayenne pepper as well. Stir to combine. Set seasoning blend aside.
  • If you are grinding your own sausage, fit meat grinder with a 1/2-inch die (or the larger of the two dies, if using a grinder with only two sizes). Pass meat through grinder into a large bowl. Meanwhile, mix seasoning blend with 1 1/2 ounces water. Sprinkle seasoning blend over meat and toss gently with hands to distribute evenly. Pass meat through grinder a second time, using the same die. (If using preground meat, gently toss with seasoning.) Cover bowl and refrigerate until ready to stuff sausages.
  • Transfer meat to a sausage stuffer or stand mixer fitted with a sausage stuffing attachment and plastic stuffing tube. Put a baking sheet or bowl below stuffing tube to catch sausages as they are stuffed.
  • Carefully slide the casing onto stuffing tube. Leave about 3 inches of casing hanging off end of tube. Begin cranking sausage meat into casing, guiding stuffed sausage with one hand to keep meat moving consistently through casing so sausages are neither overstuffed nor understuffed. As casing is stuffed, curl sausage into a coil.
  • When all sausage has been stuffed, slide remaining casing off tube and tie a knot at both ends as close to the meat as possible. Twist sausages several times to create links every 4 inches, alternating the direction you twist. Store in a resealable bag and cook within 1 week of making, or freeze up to 3 months.

HOMEMADE BULK ITALIAN SAUSAGE, CHICAGO STYLE



Homemade Bulk Italian Sausage, Chicago Style image

After having lived in Chicago for over 25 years, I crave Italian sausage and of course it is not available in Denmark, so I have adapted this recipe from one I found on grouprecipes.com. This is excellent to use on deep dish Chicago style pizzas and it also freezes well.

Provided by Dan-Amer 1

Categories     Pork

Time 15m

Yield 3 pizzas, 3 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons salt
3 1/2 teaspoons paprika
2/3 teaspoon garlic powder
2/3 teaspoon fennel seed
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon thyme
1 lb ground lean pork

Steps:

  • Blend together all of the ingredients with the exception of the ground pork until they are thoroughly and uniformly mixed.
  • With your clean hands blend the mixture of seasonings into the ground pork until it is well and uniformly blended inches
  • Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use.
  • When I make I usually use 1/3 of it rather quickly on a deep dish pizza and freeze the rest for later use.

Nutrition Facts : Calories 412.8, Fat 32.6, SaturatedFat 12, Cholesterol 109.1, Sodium 1250.4, Carbohydrate 2.9, Fiber 1.5, Sugar 0.3, Protein 26.2

ITALIAN SAUSAGE - TUSCAN STYLE



Italian Sausage - Tuscan Style image

This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.

Provided by Len Poli

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 20

Number Of Ingredients 11

4 pounds coarse ground pork shoulder
1 pound coarse ground pork back fat
2 tablespoons salt
2 tablespoons white sugar
1 ½ teaspoons coarsely ground black pepper
1 teaspoon garlic powder
¾ teaspoon ground mace
½ teaspoon ground coriander
¼ teaspoon ground cayenne pepper
½ cup ice water
80 inches sausage casing, 1 1/2 inches wide

Steps:

  • Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
  • Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 1.5 g, Cholesterol 71 mg, Fat 31.9 g, Fiber 0.1 g, Protein 18.4 g, SaturatedFat 11.4 g, Sodium 746.8 mg, Sugar 1.3 g

SAUSAGE SANDWICH (ITALIAN STYLE)



Sausage Sandwich (Italian Style) image

This is an authentic style Italian sausage sandwich, just like what you would have in Philadelphia or New York.

Provided by Alan Leonetti

Categories     Lunch/Snacks

Time 45m

Yield 4 sandwiches

Number Of Ingredients 14

4 mild Italian sausage or 4 hot Italian sausages
2 medium onions (cut in half & sliced)
1 green bell pepper (cored, seeded & sliced)
1 red bell pepper (cored, seeded & sliced)
6 tablespoons extra virgin olive oil
1/2 tablespoon salt
1 tablespoon black pepper
1/8 teaspoon dried oregano
1/8 cup white wine or 1/8 cup red wine
1/4 cup shredded parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded provolone cheese
4 hoagie rolls (submarine)
1 cup marinara sauce (see my recipe 84217)

Steps:

  • Poach raw sausages in 1/2 cup water in a covered skillet, simmering until almost done.
  • This takes about 8 to 10 minutes.
  • Sautè onions and peppers with olive oil, salt, pepper and oregano 4 minutes on medium-high heat.
  • Add the wine, cover and cook 4 minutes more.
  • Uncover and cook until moisture is absorbed.
  • On either a grill or in a skillet with a little extra-virgin olive oil, cook the poached sausages over medium-high heat 7 to 10 minutes, turning often to ensure even browning.
  • In a large baking dish or pan, place the opened rolls.
  • Fill the rolls with 1 sausage in each roll and evenly distribute the onions and peppers.
  • Mix the 3 shredded cheeses and evenly sprinkle that on top.
  • Place in oven, uncovered, on 400°F or until the cheese is melted.
  • Remove from oven, top with some Marinara sauce, close the sandwiches and serve.
  • NOTE: See my recipe for Marinara Sauce #84217.

ITALIAN STYLE CHICKEN, SAUSAGE & POTATO BAKE



Italian Style Chicken, Sausage & Potato Bake image

This is a recipe from a cookbook from the Southern Saratoga County Women's Club, submitted by Helen McAuliff. This is one of those "quick, raid the fridge and pantry and throw it all in the oven and forget about it" recipes. Can't have too many of those, ever! :) I'm making this tonight.

Provided by Recipe Junkie

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

1 frying chicken, cut up
6 -7 medium potatoes, quartered
garlic powder
grated Italian cheese
1 lb Italian sausage (cut into small links)
oregano
salt and pepper

Steps:

  • Place chicken pieces, sausage links and quartered potatoes in large baking pan.
  • Sprinkle with garlic powder, oregano, salt, pepper and Italian grated cheese to taste.
  • Cover with foil and bake at 375 degrees for 1 hour and 15 minutes.
  • Remove foil and bake 15 minutes longer to brown chicken.

ITALIAN-STYLE SAUSAGE BREAKFAST BAKE



Italian-Style Sausage Breakfast Bake image

This Italian-Style Sausage Breakfast Bake makes such a great weekend brunch recipe. It's packed with zesty Italian flavors, which makes it a family favorite of ours. While the breakfast bake is cooking, it's the perfect time to enjoy family and friends in the kitchen when entertaining! This recipe is served in one dish which makes it so nice for a quick cleanup.

Provided by Smithfield

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 1h10m

Yield 12

Number Of Ingredients 14

Cooking spray
8 cups cubed crusty bread
1 (12 ounce) package Smithfield® Breakfast Sausage
8 large eggs
2 cups 2% milk
1 tablespoon prepared pesto
1 teaspoon Italian seasoning
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup cherry tomatoes, quartered
½ cup chopped green onions
¼ cup fresh basil leaves, chiffonade

Steps:

  • Preheat oven to 350 degrees F and lightly spray a 9x13-inch baking dish with cooking spray.
  • Layer cubed bread into prepared baking dish. Cook sausage in a medium skillet over medium heat until crumbled and browned, 5 to 7 minutes. Drain. Layer sausage over bread cubes.
  • Place eggs, milk, pesto, Italian seasoning, salt, and pepper in a medium mixing bowl. Whisk to combine. Gently mix in cheeses, tomatoes, and green onions until combined. Pour over sausage and bread mixture and gently stir to combine.
  • Bake dish for 45 to 55 minutes, until set. Before serving, top with fresh sliced basil leaves. Cut into squares and serve.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 15.9 g, Cholesterol 168.5 mg, Fat 17.2 g, Fiber 0.9 g, Protein 19.5 g, SaturatedFat 7.4 g, Sodium 513.8 mg, Sugar 3.5 g

ITALIAN STYLE SAUSAGE



Italian Style Sausage image

Make your own version of the all-time favorite Italian sausage by mixing and combining the ingredients. Feel free to add or take away any of the herbs and spices that will make this sausage your very own! Personally, I like this style better than the link style, because I generally take the sausage out of the links anyway, depending upon the recipe. If hot and spicy is not for you, by all means, be careful with the red pepper flakes. To freeze, I make the sausage into patties, which are easier than a large portion, and they'll defrost much faster.

Provided by FLUFFSTER

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 teaspoon ground black pepper
1 teaspoon Italian herb seasoning
1/2 teaspoon garlic powder
1/8 teaspoon red pepper flakes, crushed
3/4 teaspoon crushed fennel seed
1/2 teaspoon paprika
1/2 teaspoon dried onion flakes
2 teaspoons salt
2 lbs ground pork

Steps:

  • In a small bowl, combine the black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, fennel,paprika, minced onion flakes and salt; mix well.
  • Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
  • In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.

Nutrition Facts : Calories 452.9, Fat 31.5, SaturatedFat 11.7, Cholesterol 142.2, Sodium 886.2, Carbohydrate 0.7, Fiber 0.3, Sugar 0.1, Protein 39

ITALIAN STYLE SAUSAGE



Italian Style Sausage image

I like to add Italian sausage as a topping on my homemade pizza. Came up with this blend after much experimentation. I fry it all and freeze in portions for use as pizza topping. It's ground pork with all fixings to make a simple sausage you can prepare at home.

Provided by Lee Fogle

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 6

Number Of Ingredients 10

1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon Italian-style seasoning
½ teaspoon garlic powder
⅛ teaspoon crushed red pepper flakes
¾ teaspoon crushed anise seeds
½ teaspoon paprika
½ teaspoon dried minced onion
2 teaspoons salt
2 pounds ground pork

Steps:

  • In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
  • Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
  • In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 0.9 g, Cholesterol 98.1 mg, Fat 21.8 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 8.1 g, Sodium 852.1 mg, Sugar 0.1 g

Tips for Making Italian Sausage:

  • Choose the right meat: Pork shoulder is the traditional choice for Italian sausage, but you can also use pork butt or pork loin. If you want a leaner sausage, you can use beef or turkey.
  • Grind the meat coarsely: This will give the sausage a more rustic texture.
  • Season the meat well: Italian sausage is typically seasoned with a combination of garlic, fennel, salt, and pepper. You can also add other spices, such as paprika, oregano, or basil.
  • Mix the meat thoroughly: This will help to distribute the seasonings evenly.
  • Stuff the sausage into casings: You can use natural casings, which are made from the intestines of animals, or you can use collagen casings, which are made from a type of protein.
  • Cook the sausage: Italian sausage can be cooked in a variety of ways, including grilling, frying, or baking.

Conclusion:

Italian sausage is a versatile ingredient that can be used in a variety of dishes. It is a delicious and flavorful addition to pizzas, pastas, sandwiches, and soups. Whether you are making it yourself or buying it from the store, Italian sausage is a surefire way to add some excitement to your next meal.

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