Italian Sausage Stuffed Onions Recipes

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SAUSAGE, PEPPERS AND ONIONS



Sausage, Peppers and Onions image

Giada De Laurentiis combines Italian Sausage, Peppers and Onions for a tasty Italian-style sandwich, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
  • Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
  • Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
  • Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
  • Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

ITALIAN SAUSAGE STUFFED ONIONS



Italian Sausage Stuffed Onions image

Cook these Italian Sausage Stuffed Onions for your family get-together. These cup-size tender sweet onions will make an impressive side dish at your table.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 4 servings

Number Of Ingredients 6

1 each large red and sweet onion, halved crosswise
4 Italian turkey sausage links (1 lb.), casings removed
1/4 cup KRAFT Grated Parmesan Cheese
1 cup CLASSICO Tomato and Basil Pasta Sauce, divided
3/4 cup KRAFT Shredded Italian* Five Cheese Blend, divided
3 Tbsp. chopped fresh oregano, divided

Steps:

  • Heat oven to 375ºF.
  • Use small spoon to scoop out centers of onions, leaving 1/4-inch-thick shells; reserve removed onion pieces for later use. Cut thin slice off bottom of each onion half to allow onion to stand upright.
  • Place 1 of the removed onion pieces in bottom of each onion half, cutting as necessary to completely cover bottom of onion shell. Chop enough of the remaining removed onion pieces to measure 1/2 cup. Reserve any remaining onion pieces for another use.
  • Crumble sausage into large skillet; stir in chopped onions. Cook on medium heat 6 to 8 min. or until sausage is done, stirring frequently; drain. Return sausage mixture to skillet; stir in Parmesan, 3/4 cup pasta sauce, 1/2 cup shredded cheese and 2 Tbsp. oregano.
  • Place 1 onion half on center of each of 4 large sheets heavy-duty foil; fill with sausage mixture. Wrap with foil to form 4 packets.
  • Bake 20 min. or until onions are tender. Carefully open tops of packets. Sprinkle remaining shredded cheese over onions; bake 5 min. or until melted. Sprinkle with remaining oregano.
  • Serve with remaining pasta sauce.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

STUFFED SAUSAGE RECIPE



Stuffed Sausage Recipe image

In just five minutes you can make stuffed Italian sausage with mozzarella cheese. This Stuffed Sausage Recipe is perfect for any night of the week.

Provided by Taryn

Categories     Main Course

Time 35m

Number Of Ingredients 3

5 Italian sausage links (about 1.5-2 pounds)
5 mozzarella cheese sticks
1/2 cup marinara sauce

Steps:

  • Preheat oven to 400.
  • Use kitchen scissors to cut a sausage down the side. Do not remove the casing. Put a mozzarella stick inside the sausage and press it back into its shape. Put it casing side down in an 8 x 10-inch baking pan. Repeat with the remaining sausage.
  • Pour the marinara sauce over the sausage.
  • Bake for 30-40 minutes until the sausage is 160 when checked with a meat thermometer.

Nutrition Facts : Calories 431 kcal, Carbohydrate 2 g, Protein 23 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 96 mg, Sodium 1072 mg, Sugar 1 g, ServingSize 1 serving

ITALIAN SAUSAGE STUFFED ONIONS RECIPE - (4.6/5)



Italian Sausage Stuffed Onions Recipe - (4.6/5) image

Provided by Susan52

Number Of Ingredients 6

1 each large red and sweet onion, halved crosswise
4 Italian turkey sausage links (1 lb.), casings removed
1/4 cup KRAFT Grated Parmesan Cheese
1 cup CLASSICO Tomato and Basil Pasta Sauce, divided
3/4 cup KRAFT Shredded Italian* Five Cheese Blend, divided
3 Tbsp. chopped fresh oregano, divided

Steps:

  • Heat oven to 375ºF. Use small spoon to scoop out centers of onions, leaving 1/4-inch-thick shells; reserve removed onion pieces for later use. Cut thin slice off bottom of each onion half to allow onion to stand upright. Place 1 of the removed onion pieces in bottom of each onion half, cutting as necessary to completely cover bottom of onion shell. Chop enough of the remaining removed onion pieces to measure 1/2 cup. Reserve any remaining onion pieces for another use. Crumble sausage into large skillet; stir in chopped onions. Cook on medium heat 6 to 8 min. or until sausage is done, stirring frequently; drain. Return sausage mixture to skillet; stir in Parmesan, 3/4 cup pasta sauce, 1/2 cup shredded cheese and 2 Tbsp. oregano. Place 1 onion half on center of each of 4 large sheets heavy-duty foil; fill with sausage mixture. Wrap with foil to form 4 packets. Bake 20 min. or until onions are tender. Carefully open tops of packets. Sprinkle remaining shredded cheese over onions; bake 5 min. or until melted. Sprinkle with remaining oregano. Serve with remaining pasta sauce.

SAUSAGE-STUFFED RED ONIONS



Sausage-Stuffed Red Onions image

The onions in this dish aren't just for show; the long roasting time brings out their sweetness and makes them delicious in their own right, and they add just the right savory note to the stuffing inside.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h40m

Yield Makes 8

Number Of Ingredients 10

8 small-to-medium red onions
Coarse salt
2 tablespoons unsalted butter
8 ounces sweet Italian sausage
1/3 cup grated tart green apple, such as Granny Smith
1/4 teaspoon fennel seeds
1/2 cup plain dried breadcrumbs
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh sage
3/4 cup grated Gruyere cheese (3 ounces)

Steps:

  • Preheat oven to 400 degrees. Slice off tops and bottoms of onions, leaving at least a 2-inch diameter exposed at the top. Scoop out the inside of each onion (about halfway down) using a melon baller or a spoon. Season insides with salt. Transfer onions to a baking dish, and cover with parchment, then foil. Bake until just starting to soften, about 1 hour.
  • Meanwhile, melt butter in a large skillet over medium heat. Crumble sausage into skillet, and cook, stirring, until almost cooked through, about 3 minutes. Add apple and fennel seeds, and cook until sausage is no longer pink, about 2 minutes.
  • Drain sausage mixture, reserving juices in a medium bowl. Finely chop sausage mixture, and add to bowl. Stir in breadcrumbs, parsley, sage, and 1/4 cup Gruyere. Let cool.
  • Fill onions with stuffing (about 3 tablespoons each), then top with remaining 1/2 cup Gruyere. Bake until tops are crisp and brown, about 20 minutes more.

SPICY SAUSAGE STUFFED ONIONS



Spicy Sausage Stuffed Onions image

I concocted this out of ingredients in the kitchen that needed to be used. It turned out to be pretty tasty.

Provided by Sheynath

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 4

4 very large onions (or bell peppers)
1 lb bulk hot Italian sausage
1 (10 ounce) can petite diced tomatoes
1 cup shredded cheddar cheese

Steps:

  • Select very large onions, 4 inches or so in diamater. Prepare onions by peeling off the papery skin, then slicing off about 1/2 inch from the top of the onions. Trim the root end, taking off the very least amount of flesh possible. Take a very thin slice from the root, just barely enough to help the onion remain standing on that end without toppling over.
  • Using a small, sharp knife and a spoon, hollow out the onions. Leave a wall of onion that is two layers thick at the top. Use the knife to cut into the top of the onion down into the center, leaving the outer 2 layers intact. Use the spoon to scoop the interior flesh out. Use care when you approach the bottom of the onion, the layers are thiner there and you may need to leave a bit more flesh.
  • Finely chop the onion trimmings from one onion. Discard the remaining onion trimmings, or reserve for another use. Set asidethe onion shells.
  • Heat oven to 350 degrees. Prepare a 9x9 baking dish by spraying with non-stick cooking spray.
  • Fry the sausage, crumbling into small bits as it cooks. When the meat is about halfway done, add the chopped onion and continue cooking until the meat is done and the onion tender.
  • Add the can of tomatoes, with their juice. Simmer a few minutes, until the tomatoes are heated through and the juice has blended into the meat.
  • Remove from heat and add the cheese, stir through.
  • Spoon the sausage mixture into the onion shells, packing down tightly. Place the filled onions in the prepared baking dish and place in oven. Bake for 60 minutes, or until the onions are tender and beginning to brown.
  • Sometimes I fill the onions, then refrigerate for another day. The cooking time is about the same. I have also used the same stuffing to fill bell peppers. The peppers bake for a slightly shorter time, about 45 minutes is usually long enough for them to be tender.

Nutrition Facts : Calories 561, Fat 40.6, SaturatedFat 17, Cholesterol 94.4, Sodium 1553.3, Carbohydrate 18.2, Fiber 2.8, Sugar 7.7, Protein 30.6

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