HOW TO COOK ITALIAN SAUSAGE IN THE OVEN RECIPES

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HOW TO COOK ITALIAN SAUSAGE PERFECTLY (FOUR DIFFERENT WAYS ...



How to Cook Italian Sausage Perfectly (Four Different Ways ... image

Grilled beer sausages - This recipe follows the poaching method for grilling sausage, and it uses beer to add an extra juicy flavor! It’s really simple to follow and will take under 30 minutes to complete, making it a great option for a fast yet delicious meal. This recipe serves around 6 to 8 people, but feel free to modify the ingredient amounts! Baked Italian sausage with peppers - This is an easy to follow recipe that will serve around 6 or 8 people, although you can easily modify the amounts for each ingredient to serve a different amount of people. It takes around an hour in total cooking time, and the result will be a delicious Italian main course.

Provided by Cassie Marshall

Categories     Main Course

Yield 8

Number Of Ingredients 17

3 lbs. Hot Italian Sausage
3 cups Beer
1 cup water
1 Onion (thinly sliced)
1 tbsp. Vegetable oil
Salt
Pepper
Dijon Mustard
3 lbs. Italian Sausage (cut into 1-inch pieces)
3 Potatoes (quartered)
2 Onions (quartered)
1 Green Bell Pepper (quartered)
1 Red Bell Pepper (quartered)
1 Yellow Bell Pepper (quartered)
1 tbsp. Basil (chopped)
Salt
Pepper

Steps:

  • Grilled Beer Sausages
  • Baked Italian sausage with peppers

ITALIAN SAUSAGE STUFFING | JUST A PINCH RECIPES



ITALIAN SAUSAGE STUFFING | Just A Pinch Recipes image

With a beautiful combination of ingredients, this is a tasty Holiday recipe that everyone will rave about

Provided by Francine Lizotte @ClubFoody

Categories     Side Casseroles

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 8

Number Of Ingredients 18

1 pound(s) (550 g) mild italian sausage, casings removed
1 cup(s) red onions, chopped
1 cup(s) celery, chopped
1 cup(s) olive oil, if needed
2 1/2 cup(s) button mushrooms, washed and sliced
ground himalayan sea salt, to taste
freshly ground black pepper (i always use mixed peppercorns), to taste and divided
3 large cloves garlic, pressed
1 teaspoon(s) dried basil leaves
1 teaspoon(s) dried rosemary, chopped
1 teaspoon(s) dried oregano
1 teaspoon(s) dried thyme leaves
1/4 teaspoon(s) red pepper flakes, or to taste
3/4 cup(s) dried cranberries
6 cup(s) a day old bread such as challah, brioche, or sourdough
2 large free-run eggs, room temperature
2 1/4 cup(s) low-sodium chicken broth
1/4 cup(s) fresh parsley, chopped

Steps:

  • Preheat oven to 375ºF and grease a 9x13 baking dish; set aside.
  • In a large skillet over medium heat, add sausage and cook until browned, breaking the meat into small pieces, about 6 minutes.
  • Using a slotted spoon, transfer to a large bowl and set aside.
  • In the same skillet, add onions and celery; sauté until they start to soften, about 3 minutes – if there’s not enough fat from the sausage, add some olive oil.
  • Add mushrooms and sprinkle with ground sea salt and freshly ground black pepper; cook for 4 minutes. Add garlic and sauté for 1 minute.
  • Transfer mixture to the sausage and season with basil, rosemary, oregano, and thyme. Add red chili flakes only if using mild sausage; stir well. Add cranberries and bread pieces; stir to combine.
  • In a mixing bowl, combine eggs, chicken broth, parsley, salt and pepper; whisk well. Add egg mixture to bread mixture and stir until well blended.
  • Transfer stuffing mixture to the prepared baking dish, level it out, cover with foil and bake in the preheated oven for 25 minutes.
  • Remove from the heat and allow to rest for 10 minutes before serving. Makes 8 to 10 servings
  • To view this recipe on YouTube, click on this link >>>> https://youtu.be/WrfreIBYca8

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