Home Cooking - I have Italian Sausage

Discussion in 'Food & Cooking' started by deltadude, Mar 26, 2010.

  1. deltadude

    deltadude

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    Home cooking Italian sausage, ether sweet or hot, you know what you would have in your freezer. 

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    Prep shouldn't be longer than 45 minutes, cooking time can be as long as it takes. You are not going to run to the store for any fancy ingredients, just common stuff in the pantry and fridge.

    You want your dish to be tasty, but simple that any home cook can do.

    Any favorite sides for your dish?
     
    Last edited: Mar 26, 2010
  2. chefbillyb

    chefbillyb

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    Sausage and peppers, in Italian tomato sauce on Grinder rolls
    Grilled Italian sausage with sauteed onions and peppers on a Hoagie
     
  3. gunnar

    gunnar

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    roasted garlic potatoes and sausage with 2 over medium eggs on the side and toast.  Italian sausage spaghetti. Or a family specialty, Po Man Enchilady's. I may have posted a loose recipe on them around here if not, pm me.
     
  4. deltadude

    deltadude

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    My wife's version includes Green Olives, mayo instead of tomato sauce.  Yum Yum.
    I just had some Italian sausage for breakfast.
     
  5. kcz

    kcz

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    Italian sausage and lentil soup?
     
  6. siduri

    siduri

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    Sausages cooked in the pan with a little oil, then removed, oil and garlic and hot red pepper added, sauteed a little and then boiled rapini added and used to "deglaze" the pan of the bits of meat stuck to it. 

    Sausages and potato wedges and red bell pepper wedges roasted on VERY high heat at the bottom of the oven in a low oven pan lined with parchment paper, a little oil, salt and lots of black pepper.  Sausages and potatoes cooked till browned and crispy. 
     
  7. nichole

    nichole

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    Sausages in my fried garlic rice! YUM!  I like it with eggs sunny side up and piping hot and very strong coffee! /img/vbsmilies/smilies/thumb.gif
     
  8. charron

    charron

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    My potato soup loves coined hot italian sausage.  Also, bbq'd and on a bun topped with sauted onion & sweet peppers.  It's kinda an old idea, but still a tasty one. /img/vbsmilies/smilies/licklips.gif
     
  9. skatz85

    skatz85

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    make some pasta nd then add the sausege to the sauce and cook them, brown them first for more flavor. grill them in a bun.
     
  10. fl italian

    fl italian

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    Take the sausage from the casings and brown it well.  Put penne pasta in to cook when sausage is cooked and browned.
    To sausage.. add artichoke hearts (quartered and unmarinated), sun dried tomatoes, olive oil, white wine, the zest and juice of one lemon.. salt/pepper.

    When the pasta is al dente, add the mixture to it with a cup of the reserved pasta water and boost the heat to bring the flavors together.... turn off the heat, add lots of chopped fresh basil and put pamigiano reggiano over the top to serve...

    Penne Sorrento... yeah... it's my recipe!   Making it tonight for dinner in fact!
     
  11. skatz85

    skatz85

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    oh man that sounds tasty
     
  12. deltadude

    deltadude

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    Below is stuff I usually have on hand, and no special trips to store.  You can substitute other kinds of pasta, add other ingredients, leave out cracked red pepper if heat isn't your thing.

    Pasta w\Sausage Ragu

        • 4 cups cooked bow tie pasta
        • 3/4 pound fresh Italian sausage, cut bite sized chunks
        • 1 onion, thinly sliced
        • 3 c sliced fresh mushrooms
        • 3 tablespoons EVOO
        • 1 onion, thinly sliced
        • 1 clove garlic, thinly sliced
        • 1 bunch fresh flat-leaf parsley, finely chopped or about 1/3 cup
        • 4 large, tomatoes, peel, seed, and chop, include their juices
        • 1/2  teaspoon  cracked red pepper
        • 1 cup red wine
        • Grated Parmigiano-Reggiano, plus some to accompany the dish
        • Salt n Pepper to taste

    Add EVOO to saucepan saute onion and galic to soften, add sausage & red pepper and brown, next add mushrooms, tomatoes w\juice, red wine. Cover, cook and stir occasionally about 20-25 min.  Add cooked drained pasta to saucepan, toss and mix over heat until thoroughly incorporated, top with 1/2 parsley and grated Parmigiano, toss 1 or 2 more times, top again with remaining parsley and some more grated Parmigiano.  Note if too dry add pasta water, a couple of tablespoons at a time until consistency is correct.  I like to sprinkle some real good EVOO on top when it get to table.

    enjoy.....