Best 3 Spicy Pork Sausage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to explore the depths of flavor and heat with the delectable delicacy of spicy pork sausage. From the smoky andouille gracing the vibrant streets of New Orleans to the fiery chorizo adding a kick to Spanish tapas, this versatile sausage captivates taste buds with its bold and zesty presence. Whether you prefer a mild warmth or an intense inferno, there's a spicy pork sausage recipe waiting to ignite your taste buds and transport you to a world of culinary adventure.

Let's cook with our recipes!

BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGù



Baked Ziti with Spicy Pork and Sausage Ragù image

How to Make Baked Ziti with Spicy Pork and Sausage Ragù

Categories     Garlic     Pasta     Pork     Tomato     Sauté     Super Bowl     Mozzarella     Bacon     Carrot     Red Wine     Winter     Thyme     Potluck     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 ounces thinly sliced pancetta,* chopped
2 pounds Boston butt (pork shoulder), cut into 1 1/4-inch cubes
1 pound Italian hot sausages, casings removed
2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
6 large fresh thyme sprigs
6 large garlic cloves, chopped
2 bay leaves
1/2 teaspoon dried crushed red pepper
2 cups dry red wine
1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved
1 1/4 pounds ziti pasta
2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)
1/2 cup freshly grated Parmesan cheese

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
  • Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
  • Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
  • *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets.

SPICY PORK SAUSAGE



Spicy Pork Sausage image

This recipe spiced up boring breakfast sausage when I spent summers cooking three daily meals for my father and his crew. Lamb can also be used in place of the pork.

Provided by ECKO

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 30m

Yield 4

Number Of Ingredients 5

1 pound fresh, ground pork sausage
1 tablespoon crushed red pepper
1 ½ tablespoons ground cumin
3 cloves garlic, finely chopped
salt to taste

Steps:

  • In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 4.2 g, Cholesterol 77.2 mg, Fat 46.6 g, Fiber 0.9 g, Protein 14.1 g, SaturatedFat 16.5 g, Sodium 761.9 mg, Sugar 0.3 g

PORK BREAKFAST SAUSAGE (SPICY!)



PORK BREAKFAST SAUSAGE (SPICY!) image

Categories     Pork     Breakfast     Brunch     Side     Fry     Buffet

Yield approx. 20-25 pcs.

Number Of Ingredients 22

3 lbs. medium-to-coarse ground pork, or 50% pork + 50% beef according to taste
4 tablespoons white bread crumbs
2 tablespoons vegetable oil, shortening or lard
1 tablespoon real maple syrup
1 tablespoon dark brown sugar
1 tablespoon dry sage
1 tablespoon dry marjoram
1 tablespoon dry fennel seed
1 tablespoon dry crushed thyme
1 tablespoon italian seasoning
0.5 tablespoons cumin seed
4 rounded teaspoons garlic powder
3 teaspoons black or white pepper
3 teaspoons soy sauce
2 teaspoons bacon salt
2 teaspoons salt
1.5 teaspoons fine ground cayenne pepper, or 2 teaspoons coarse ground cayenne pepper
1 rounded teaspoon ground paprika
large bowl
plastic wrap
sausage casings for links, if desired
zip-close plastic bags

Steps:

  • In large bowl, mix all ingredients thoroughly by hand or with wooden spoon. Care should be taken to insure uniform distribution of ingredients. For patties (immediate consumption), wet hands, form desired sizes and shapes and fry in veg. oil, shortening or lard over medium heat, turning frequently until golden brown, then drain/keep warm on paper towels in low oven until served. * If patties are to be prepared for storage, wet hands and form desired patties, or form mixture to approx. 2.5-3" roll, then wrap in (roll into) approx. 20" length of plastic wrap. Freeze roll approx. 30-45 min., or until firm enough to cut slices. With very sharp knife cut 1/3-1/2" patties. Carefully remove remnants of plastic wrap and devide into serving-size portions. Place in zip-close bags and freeze immediately until needed (max. freeze duration: 3 months for best taste). For sausage links (immediate consumption), fill casings to desired length, or wet hands and carefully form desired links and fry in veg. oil, shortening or lard over medium heat, turning frequently until golden brown, then drain/keep warm on paper towels in low oven until served. * If preparing links for storage, fill casings to desired lengths, devide into serving-size portions. Place in zip-close bags and freeze immediately until needed (max. freeze duration: 3 months for best taste). Serve with eggs & desired bread or toast, or alternatively with / in addition to pancakes or waffles, then - ENJOY! * Also tastes great on pizza!

Tips:

  • Choose high-quality pork sausage for the best flavor.
  • Use a variety of spices to create a flavorful sausage.
  • Cook the sausage over medium heat to prevent it from drying out.
  • Serve the sausage with your favorite sides, such as mashed potatoes, rice, or vegetables.
  • Leftover sausage can be used in a variety of dishes, such as soups, stews, or casseroles.

Conclusion:

Spicy pork sausage is a delicious and versatile dish that can be enjoyed in many different ways. With its bold flavor and easy preparation, it's sure to become a favorite in your household. So next time you're looking for a quick and flavorful meal, give spicy pork sausage a try!

Related Topics