Best 8 Kicked Up Sausage Meat Sauce Recipes

KICKED-UP FRY SAUCE

Steps:

• Combine the mayonnaise, ketchup, vinegar, seasoned salt, black pepper and cayenne in a bowl and whisk until smooth. Store in the fridge.

KICKED UP SAUSAGE MEAT SAUCE

Steps:

• Heat a large, heavy pot over medium heat. Add the sausage, ground beef, and onion. Cook, stirring constantly, until the meat is completely browned.
• Stir in the Ragu® Old World Style® Traditional Sauce, garlic, and Italian seasoning. Bring to a simmer. Season with salt and pepper, if desired. Reduce heat to low and simmer for 20 to 25 minutes, stirring occasionally.
• Serve hot with your family's favorite pasta!

ITALIAN SAUSAGE WITH A KICK!

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir sausage in the hot oil until browned, about 10 minutes. Stir onion, mushrooms, garlic, and oregano into sausage, season with salt and black pepper, and cook until onions are slightly browned, about 15 minutes.
• Pour wine into skillet, bring to a boil, and reduce heat to medium-low. Simmer until liquid has nearly evaporated, about 10 minutes. Pour cream into skillet and add Parmesan cheese and butter. Cook at a simmer, stirring often, until sauce is slightly thickened, 10 to 15 minutes. Adjust salt and black pepper to taste.

SAUSAGE MEAT SAUCE

Steps:

• Heat oil in a 4- to 5-quart saucepan over medium-high heat. When oil shimmers, add sausages. Brown sausages, breaking them up into small pieces as they cook, just until sausages are cooked through, 5 minutes.
• Add tomato paste, onion, carrot, and garlic and continue cooking, stirring occasionally, until vegetables begin to soften, about 3 minutes.
• Stir in tomatoes and rosemary and break up tomatoes into pieces with the side of a spoon or scissors. Bring to a boil. Reduce heat, partially cover, and simmer, stirring occasionally, until sauce thickens and reduces slightly.
• Cool meat sauce to room temperature, then transfer to freezer-safe containers with tight-fitting lids and freeze until ready to use, up to 6 months.

KICKED UP SAUSAGE MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Butter a large casserole dish with 1 tablespoon of the butter and set aside.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
• In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove from the heat.
• Melt the remaining stick of butter in a large, heavy saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles, cooked sausage and vegetables, and stir well to combine. Pour into the prepared baking dish.
• In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs and remaining 2 teaspoons of Essence. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.
• Remove from the oven and let rest for 5 minutes before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

KICK BUTT SPAGHETTI SAUCE (OUT OF A JAR!)

Steps:

• In a large skillet or saucepan, melt butter with olive oil over medium-low heat.
• Add chopped onion, mushrooms and garlic; saute until soft.
• Add spaghetti sauce and seasonings, stir well.
• Simmer over low heat for at least 10 minutes, but the longer the better. Remember to stir occasionally to make sure it doesn't scorch.
• Serve over cooked spaghetti.

MELT-IN-YOUR-MOUTH SAUSAGES

Steps:

• Place sausages in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160°; drain well. , Meanwhile, in a 3-qt. slow cooker, combine the spaghetti sauce, water, tomato paste, green pepper, onion, cheese and parsley. Add sausages. Cover and cook on low 4-5 hours or until vegetables are tender. Serve in buns. Sprinkle with additional cheese if desired.

KICKED UP MARINARA SAUCE

Steps:

• Pour 2 of the canned tomates into large bowl and mash into pieces with hands.
• Purree contents of third can and add.
• Dice all the vegetables and garlic and saute in the oil with bay leaf until just tender.
• Add all remaining spices except sugar.
• Stir for one minute.
• Add all remaining ingredients.
• Simmer on low heat in large, non-reactive pot (uncovered) for at least one hour.