Showing posts with label Italian sausage. Show all posts
Grilled Italian Sausage and Peppers
in Bell peppers, Bill's recipes, Entree, Garlic, Grilling, Italian sausage, Onions, Sausages, Tomatoes, Vegetables on Monday, April 30, 2012
Add some spice into your next barbecue with quick and delicious Italian sausage! Just light the grill, throw on a few sausages. What could be easier? There is an art to it though and Bill has it down pat!
The problem is they may burn easily. I used to parboil them in water before Bill grilled them and then realized that even if a little beer is added to the water, all the parboiling did was pull the flavor out of the sausages and make flavored water in the pot.
Now they go straight from the refrigerator to the grill. Bill’s secret to grilling the Italian sausage is to grill them on low heat. It keeps the flavor in and cooks the middle perfectly. And he uses tongs, no forks! Once the skin is pierced, you’re in for some flare ups which leads to burnt sausages. It takes a while longer to grill them this way but, the appearance is great and they’re packed with delicious flavors.
Of course, sautéed red peppers are almost mandatory for topping Italian sausage sandwiches! I go for hot Italian sausage, Bill likes the mild. They’re great and grill them up Bill’s way for the best Italian sausage and pepper sandwich!
Grilled Italian Sausage and Peppers
Ingredients:
6 Italian sausages
1-2 tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large white onion, sliced
1 small tomato, cut into wedges
2 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
Salt and pepper, to taste
2 tablespoons red wine vinegar
Method:
Slow-cook the sausages over low grill heat.
In a skillet, heat olive oil.
Add peppers and sauté for 2-3 minutes.
Place onions in with peppers.
Add remaining ingredients and sauté for about 3 minutes.
Cook until onions are limp.
Assemble Italian sausage on a bun, adding pepper mixture.
Top with horseradish sauce or mustard.
Ummmm, gooood!
Visit my friend, Linda’s wonderful blog, My Kind of Cooking, for a chance to win her great cookbook!
Italian Sausage in Tomato Spinach Sauce with Pasta
in Entree, Garlic, Italian sausage, Parmesan, Pasta, Rigatoni, Sauces/Marinades, Sausages, Spinach on Wednesday, March 14, 2012
Love that Italian sausage and this time I wanted it cooked inside instead of on the grill. Good thing that it was made last night because today they are predicting the heat index to be around 105! So it will definitely be back to the grill tonight.
I didn’t grow up eating a lot of pasta; just the usual macaroni and cheese, spaghetti and meatballs and occasionally lasagna. There is such a wide variety of pasta now, it’s amazing and I like them all.
We definitely never had Italian sausage back then when living on the farm in Ohio
This Italian sausage with pasta is cooked in a tomato sauce with a spinach addition. We destroyed this quickly and liked every single bite of it!
Italian Sausage with Tomato and Spinach Pasta
Ingredients:
½ pound rigatoni
1 pound hot Italian sausage links
2 tablespoon olive oil
3 tablespoons chopped garlic
1 large can tomato sauce
½ teaspoon each, dried oregano and basil
1 teaspoon red pepper flakes
Salt and pepper, to taste
½ pound baby spinach, chopped
¼ cup freshly grated parmesan cheese
Method:
Cook rigatoni per package directions, drain well and set aside.
Cut sausage into bite-sized pieces.
Heat olive oil in skillet, add sausage and sauté.
Remove sausage when cooked.
Add garlic, sauté.
Place tomato sauce in skillet.
Add oregano, basil, salt, pepper and red pepper flakes.
Bring to a simmer.
Add spinach; cooking until wilted.
Add sausage and rigatoni to mixture.
Heat thoroughly.
Serve with parmesan cheese.
ENJOY!!!
Savory Thanksgiving Stuffing
The First Thanksgiving
Jean Louis Gerome Ferris
We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it. No Thanksgiving meal would be complete without a great stuffing. It is definitely my favorite part of the dinner and we all have our favorite stuffing, for sure!
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table – it’s that good! It is the absolute best stuffing and my family loves it. It has honors as our family traditional stuffing. By adding Italian sausage, apples, pecans and Triple Sec, it is a moist and flavorful stuffing, distinctive from all others.
Stuffing is definitely the soul of Thanksgiving and this is by far the ultimate! Just give it a try and it could be your traditional stuffing!
Savory Thanksgiving Stuffing
Ingredients:
1 cup dried cherries (or raisins or dried cranberries)
1 ½ cups orange liqueur (I use Triple Sec)
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 lb. Italian sausage, casing removed
1-16 oz. package stuffing mix
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups water or chicken broth
1 t. ground sage
Salt & pepper, to taste
Place cherries in a small saucepan and cover with 1 cup of orange liqueur.
Bring to a boil, remove from heat and set aside.
In a large skillet, melt ½ c. butter over medium heat. Saute the celery and onion for about 10 minutes. Transfer to a large mixing bowl.
Using the same skillet, cook the sausage until crumbled and brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the cherries and liqueur mixture, pecans and apples.
Mix in melted butter, water, ½ cup orange liqueur.
The stuffing should be completely moistened.
Season with sage, salt and pepper.
Preheat oven to 325 degrees. Butter a 15x10” baking dish well.
Place stuffing in prepared dish.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
8-10 servings.
It is incredibly delicious, the ultimate stuffing!
Savory Thanksgiving Stuffing
in Apples, Celery, Cherries, Holidays, Italian sausage, Pecans, Sausages, Stuffing, Triple Sec on Tuesday, November 15, 2011
We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it. No Thanksgiving meal would be complete without a great stuffing. It is definitely my favorite part of the dinner.
This is a re-post from when I first started this blog and didn’t have any followers, so I want to share it again as it is the absolute best stuffing that my family and I love. It has honors as our traditional stuffing. By adding Italian sausage, apples, pecans and Triple Sec, it is a moist and flavorful stuffing ~ distinctive from all others.
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table – it’s that good! Give it a try and it could be your traditional stuffing!
Savory Thanksgiving Stuffing
Ingredients:
1 cup dried cherries (or golden raisins or cranberries)
1 ½ cups orange liqueur (I use Triple Sec)
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 lb. Italian sausage, casing removed
1-16 oz. package stuffing mix
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups water or chicken broth, NO orange juice
4 teaspoons fresh sage, chopped
Salt & pepper, to taste
Method:
Place cherries in a small saucepan and cover with 1 cup of orange liqueur.
Bring to a boil, remove from heat and set aside.
In a large skillet, melt ½ c. butter over medium heat.
Sauté the celery and onion for about 10 minutes.
Transfer to a large mixing bowl.
Using the same skillet, cook the sausage until crumbled and brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the cherries and liqueur mixture, pecans and apples.
Mix in melted butter, water, ½ cup orange liqueur.
The stuffing should be completely moistened.
Season with sage, salt and pepper.
Preheat oven to 325 degrees.
Butter a 15x10” baking dish well.
Place stuffing in prepared dish.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
8-10 servings.
It is incredibly delicious, the ultimate stuffing!
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table --- it’s that good!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Helen’s Lasagna
in Beef, Cheese, Cottage cheese, Entree, Garlic, Ground beef, Italian sausage, Mozzarella, Parmesan, Pasta, Pork, Pork sausage, Rotel tomatoes, Sausages on Tuesday, October 25, 2011
Was there such a thing as a “foodie” back in the 50’s? If there was, I was definitely one of them at a young age because this dish really got my attention.
I vividly remember going to visit some family friends, Helen and Charles, on Catawba Island, by Lake Erie years ago when I was young. Swimming and boating on Lake Erie was great but what I really loved was the lasagna that Helen made. Mom did not cook this type of food when I was growing up and it was love at first bite for me. She had to get this recipe!
Even though this lasagna recipe is a little time consuming; believe me, it is well worth the effort. It has thick layers, is super cheesy with a great tomato sauce and lots of spicy meat ~ Italian sausage, pork sausage and ground beef.
The result of Helen’s recipe is amazing and the best lasagna ever! I love Italian food and so does Bill. I forgive him now of years ago driving all around Europe ~ only to end up at the border of Italy several times ~ and never actually visiting the country. That’s really another story…
Thanks to Helen for the recipe and to Mom for getting it! It is the best!
Helen’s Lasagna
Ingredients:
1 pound Italian sausage
1 pound pork sausage
1 pound ground beef
2 cloves garlic, minced
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1½ teaspoons salt
1 teaspoon sugar
1 pound can (2 cups) stewed tomatoes
2 (6 ounce) cans tomato paste, 1-1/3 cup
8 ounces lasagna noodles, about 7
3 cups small curd cottage cheese, cream style
2 beaten eggs
2 teaspoons salt
1 teaspoon pepper
2 tablespoons parsley flakes
½ cup grated Parmesan cheese
1 pound mozzarella cheese, sliced thin
Method:
Brown meat slowly, spoon off excess fat.
Add next 7 ingredients.
Simmer uncovered until sauce is thick, 45 minutes to 1 hour, stirring occasionally.
Cook noodles in boiling water until tender.
Drain, rinse in cold water.
Meanwhile, combine cottage cheese with eggs, seasonings and Parmesan.
Place half of cooked noodles in a 13 x 9 x 2” pan, baking dish.
Spread half of cottage cheese mixture over noodles.
Arrange half of mozzarella over all.
Spread half of meat sauce on top of mozzarella.
Repeat layers.
Bake at 375 degrees for 30 minutes.
Let stand 15 minutes before cutting into squares.
Filling will set slightly.
Serves 8-12
Without a doubt, one of my favorite recipes! It’s delicious!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
My Love of Aunt Beck and Pizza
in Aunt Beck, Entree, Italian sausage, Mozzarella, Mushrooms, Pepperoni, Pizza, Sausages on Saturday, October 22, 2011
Aunt Beck, 1991
I loved my Aunt Beck for two simple reasons; she was a wonderful lady and she was the one who introduced me to pizza!
Aunt Beck was my mother’s youngest sister. After Aunt Beck and Uncle Dick got married, they lived for a short while in a trailer in the 3-corner lot across the road from our farm in Pickerington. I was really young and Mom did not allow me to cross the road and walk over there by myself but, I always wanted to! A few years later years, they had a daughter and lived in Columbus
Let me go back to around 1955 when I was 10 years old! (Ok, so now you know how old I am!) Aunt Beck, Uncle Dick and their toddler, Vicki, were visiting us one day when Aunt Beck asked if I’d like to go home with them for the night. I loved to go to their home when I was a kid, so my pajamas and toothbrush were packed fast! But, there was one thing I didn’t love and that was applesauce! Aunt Beck did love it and served it sometimes at meal time. I really didn’t like apple sauce and always tried to get out of eating it!
As we neared the Whitehall
Anyway, after a while, Uncle Dick pulled into the parking lot at Massey’s Pizza (interesting history.) We were met with an explosion of the weirdest aroma I had ever smelled in my life when the door to the pizza parlor opened. I thought, “Yuck, what is that smell?” I wondered how I was going to get out of this! Soon enough this huge circle of pizza was delivered to the table and Aunt Beck put a slice of it on my plate. I took a little bite and didn’t know what to think. Then I tried another bite with mozzarella oozing and by the time I neared the end of my first slice, my love affair with pizza had begun, thanks to Aunt Beck!
Like I said earlier, my Aunt Beck was wonderful! She was caring, always ready to help anyone and best of all, she was fun to be around! Years later, after my family moved to Louisville, we returned to Ohio and spent many a good time at their house; lots of laughing, kidding around and sometimes a beer or two! Sadly, she is a lady who left us way before her time!
Pizza Supreme
Joanna
My Homemade Pizza
Ingredients:
4 cups flour
1 tablespoon sugar
1 packet active dry yeast
1 teaspoon salt
¼ cup oil
1-1/3 cups warm water
Pizza sauce:
Combine the following ingredients well:
2-8 ounce cans tomato sauce
1 ½ teaspoons onion powder
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
½ teaspoon pepper
Toppings:
1 pound Italian sausage, cooked and drained
1 cup sliced fresh mushrooms
4 cups mozzarella cheese, shredded
1-3.25 ounce package sliced pepperoni
Method:
In a large bowl, add yeast to lukewarm water, about 100 degrees. Stir well until yeast is dissolved and let it rest for 5 minutes.
Add flour, sugar, yeast and salt. Mix well.
Stir mixture with a wooden spoon; then use your hands to bring it together into a ball.
Knead for about 10 minutes, until dough is smooth and elastic.
Place ball of dough in a bowl that has been coated lightly with olive oil.
Turn the dough around in the bowl so that it gets evenly coated with oil.
Cover with plastic wrap.
Let sit in a warm place for 20 minutes.
After the dough has rested, divide it into 2 balls to press on pizza pans.
Press the dough out on the pans up over the edge a little.
PRE-BAKE the crust before filling is added at 425 degrees for 8-10 minutes, until they puff up and the surface looks slightly dry.
Remove the pre-baked crusts from the oven.
Spread with thin layer of tomato sauce and toppings.
Bake at 425 degrees until cheese is hot and bubbly, about 15 minutes.
Let cool slightly.
Slice and enjoy!
Che è amore su un pan!!
P. S. It’s kind of funny how things go around. Many years later, Aunt Beck and Uncle Dick built a beautiful large home and guess where it was of all places ~ just down the road from the farm where I grew up and almost across from the 3-corner lot where they first lived!
Here’s to you, Aunt Beck!
Perfectly Pizza!
in Cheese, Cornmeal, Entree, Honey, Italian sausage, Mozzarella, Mushrooms, Pecorino Romano, Pizza, Sausages on Wednesday, September 21, 2011
This is dedicated to DA BEARS for Chef Mike, GO BEARS!!!
Who doesn’t love a delectable homemade pizza?
I’ve tried a lot of recipes for pizza dough and sauce over the years and now I finally have the “keeper” recipe for both. If you’re a follower of my blog, you won’t be surprised at whose recipe this is.
Chef Michael Baruch has created the best pizza dough and sauce recipes! This recipe comes from his cookbook Street Food Chicago. The dough makes a perfect crust that turns out crunchy outside, chewy inside. Store bought sauces just don’t cut it for me for homemade pizza, most of them are loaded with sugar and way too sweet. Making your own is easy and this recipe of Chef Mike’s has the best ingredients with the correct proportions.
Chef Mike also has directions for the dough using a heavy-duty stand mixer. You’ll have to buy Street Food Chicago for that. And, by the way, you must check out another great cookbook of his, The New Polish Cuisine, if you haven’t already.
Speaking of pizza reminds me of the Super Bowl approaching. That reminds me of the need for more adjustable bar stools for guests to enjoy this great pizza and the game! Watch for my CSN Stores giveaway next week and you’ll see what they’re offering you!
By the way, Kathy and Matt ~ this is the great recipe for pizza dough and sauce I was telling you about! It’s perfect!
Chef Mike’s Basic Pizza Dough:
4 cups flour
1½ cups warm water 105 to 115 degrees
1 teaspoon sea salt
2 teaspoons yeast
1½ teaspoons honey
2 tablespoons olive oil
To make the dough by hand:
In a large mixing bowl, combine flour, salt and yeast.
Make a well in the center of the flour mixture, then pour in the water, honey and oil.
Using a wooden spoon, vigorously stir the flour mixture into the well, beginning in the center and working towards the sides of the bowl until the flour mixture is incorporated and just begins to hold together.
Turn the dough onto a lightly floured work surface and using the heel of your hands, knead the dough gently by pushing it slightly away from you on the counter.
Fold it back over itself and keep kneading 8-10 minutes until the dough is smooth and elastic.
If the dough seems sticky, sprinkle on a little extra flour.
Form the dough into a ball, place into a lightly oiled plastic container, and cover until risen and doubled in size, about 1½ to 2 hours.
Food Processor dough:
Place the flour, salt, yeast, honey and oil in a food processor bowl with the metal blade attached, attach the lid and process 5 seconds to mix the ingredients.
Now slowly with the machine running, pour the water through the feed tube until the dough forms a single ball, about 30 seconds.
If the dough seems too sticky and won’t come together, add a little bit more flour through the feed tube until it does.
If the dough seems too dry, add 1-2 tablespoons more of water until the dough comes together.
Remove the ball to a lightly floured work surface, hand knead for 1 minute then place into an oiled plastic container and cover until risen and doubled in size, about 1½ to 2 hours.
Makes 2 (14-inch) pizzas
Chef Mike’s Pizzeria Pizza Sauce
1 (28-ounce) can tomato puree
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon parsley flakes
2 tablespoons Pecorino Romano cheese
Dash of red pepper flakes
Place all of the ingredients into a small non-stick cooking pot and simmer slowly for 20 minutes. Cool before using.
Makes about 3 cups or enough sauce for 2 (14-inch) pizzas.
My Pizza Toppings:
1 pound bulk Italian sausage, crumbled and cooked
4 ounces sliced pepperoni, or more
2 cups sliced mushrooms
4 cups shredded Mozzarella cheese
Brush 2 (14-inch) pizza pans with olive oil.
Dust lightly with cornmeal.
Add a ball of dough to each and spread to the size and shape of your pan.
Let rest for 15 minutes.
Divide the pizza sauce between the 2 pizzas and spread.
Distribute the sausage, pepperoni, mushrooms and cheese liberally.
Bake at 425 degrees for about 12-15 minutes on top and middle oven racks until crust is golden and cheese is melted.
Makes 2 (14-inch) pizzas.
I love making pizza from scratch and Chef Mike’s recipe is my way!
Bravo, Chef Mike!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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