HOW TO COOK SAUSAGE IN A PAN WITH WATER RECIPES

Name: How to Cook Italian Sausage
Yield: 8
Cuisine: Italian
Ingredients: 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

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

Ingredients

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

TUSCAN SAUSAGE & TOMATO PASTA | JAMIE OLIVER RECIPES

Tuscan sausage & tomato pasta | Jamie Oliver recipes image

Using best-quality sausages and tomatoes gives this from-scratch version of Sarah’s favourite comfort food a real smack of flavour. Finish with freshly grated Parmesan and fresh basil, it's a real step up from the microwave meals Sarah's used to.

Total Time 50 minutes

Yield 4

Number Of Ingredients 16

Ingredients

1 onion
1 carrot
1 stick of celery
1 bunch of fresh basil (30g)
olive oil
4 quality Italian sausages (250g in total)
1 heaped teaspoon fennel seeds
1 teaspoon dried oregano ideally the flowering kind
1 pinch of dried chilli flakes
1 sprig of fresh rosemary
4 cloves of garlic
2 tablespoons balsamic vinegar
2 x 400 g tins of quality plum tomatoes
300 g dried penne
40 g Parmesan cheese plus extra to serve
extra virgin olive oil

Steps:

1. Peel the onion, carrot and celery, then finely chop with the basil stalks (reserving the leaves).
2. Place a large pan on a medium-high heat with 2 tablespoons of olive oil, then squeeze the sausagemeat out of the skins into the pan, breaking it up with a wooden spoon as you go. Fry for a few minutes, then add the fennel seeds, oregano and chilli flakes, and strip in the rosemary.
3. Stir in the chopped veg and basil stalks, then peel and finely grate in the garlic. Cook for 10 minutes, or until softened, stirring occasionally.
4. Pour the balsamic into the pan and leave to bubble away and reduce slightly. Scrunch in the tomatoes through your clean hands, then add 1 tin’s worth of water and the larger basil leaves. Bring to the boil, then simmer over a low heat for 20 minutes, or until thickened.
5. With around 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
6. Toss the drained pasta into the sausage pan, loosening with a little reserved cooking water, if needed. Taste and season to perfection with sea salt and black pepper, then remove from the heat.
7. Finely grate in the Parmesan, scatter over the remaining basil leaves, and finish with a drizzle of extra virgin olive oil. Delicious served with pinches of lemony rocket and an extra grating of Parmesan.

Nutrition Facts : Calories 591 calories, FatContent 22 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 26.3 g protein, CarbohydrateContent 76.6 g carbohydrate, SugarContent 18.2 g sugar, SodiumContent 0.6 g salt, FiberContent 5.7 g fibre

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1. Peel the onion, carrot and celery, then finely chop with the basil stalks (reserving the leaves).
2. Place a large pan on a medium-high heat with 2 tablespoons of olive oil, then squeeze the sausagemeat out of the skins into the pan, breaking it up with a wooden spoon as you go. Fry for a few minutes, then add the fennel seeds, oregano and chilli flakes, and strip in the rosemary.
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