Hot Dracula Sausage Recipes

SPICY ITALIAN SAUSAGE PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions.
• Take the sausage meat out of the casings and crumble it into a deep skillet. Cook it for about 5 minutes, stirring occasionally, over medium-high heat until browned.
• Once the sausage is browned, take it out of the pan and set it aside. Drain the fat.
• Add the garlic, followed by the chicken broth to the skillet. Sprinkle the flour in. Whisk it until the flour has dissolved, and scrape any browned bits from the bottom of the pan. Cook this mixture until it's significantly reduced (should only take a minute or two in total).
• Add in the tomatoes, cream, and the sausage meat. Cook the sauce for a few more minutes until it's thickened to your liking. Season with salt & pepper as needed.
• Just prior to serving, add in the torn basil leaves and then toss with the drained pasta. Serve with freshly grated parmesan cheese.

DRACULA'S REVENGE

Steps:

• Roast garlic heads in 350 degree oven, wrapped in foil, for one hour.
• Separate cloves and squeeze to extract garlic pulp.
• Discard skins.
• Cook sausage in large nonstick skillet over medium heat until browned, stirring to crumble.
• Rinse in colander to remove excess fat.
• Place in large bowl and stir in sage and rosemary.
• Melt butter in saucepan.
• Add flour, stirring with a whisk.
• Gradually add the milk; cook until slightly thick, stirring constantly with the whisk (about 10 minutes.) Stir in roasted garlic, cheeses, salt and pepper until just melted.
• Remove from heat.
• Mix with cooked pasta and either spoon into greased one 13X9 or two 8X8 pans (cover with foil and freeze up to 3 months).
• Bake at 350 for 30 minutes.

HOT DRACULA SAUSAGE RECIPE

Steps:

• Mix all the dry spices together. Add spice mix to freshly ground pork (course grind) along with the minced garlic and chilled wine. Loosly mix with your hands. Run again through the grinder again (course grind). Fry up a small handful and taste, adjust your spices as you desire. Chill for 1 hour then stuff your casings.

HOT ITALIAN SAUSAGE

Steps:

• Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.