Best 11 Italian Style Sausage Recipes

ITALIAN-STYLE SAUSAGE AND PEPPERS

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.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

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.

SEASONING FOR GROUND PORK (ITALIAN-STYLE SAUSAGE)

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.

HOMEMADE BULK ITALIAN SAUSAGE, CHICAGO STYLE

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.

ITALIAN SAUSAGE - TUSCAN STYLE

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.

ITALIAN-STYLE PORK SAUSAGE

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.

SAUSAGE SANDWICH (ITALIAN STYLE)

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

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

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.

ITALIAN STYLE SAUSAGE

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.

ITALIAN STYLE SAUSAGE

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.