Sicilian Italian Sausage Recipes

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

HOMEMADE ITALIAN SAUSAGE

Steps:

• Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
• Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
• Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
• Process the cold pork through a meat grinder on the slowest speed.
• Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
• Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
• Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

ITALIAN FENNEL SAUSAGE

Steps:

• Line a baking sheet with parchment paper; set aside.
• In a large bowl, combine salt, fennel seed and red-pepper flakes. Add pork to the spice mixture along with the garlic, and wine. Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
• Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil, and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture and mix to combine.
• Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
• To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
• Drain sausages on paper towels, and serve hot.

HOMEMADE ITALIAN SAUSAGE RECIPE

Steps:

• Mix the red wine vinegar with the pork meat in a bowl.
• Sprinkle it with all the remaining ingredients (seasoning, herbs and vegetables)
• Knead it making sure that they are all spread evenly throughout the meat.
• Split the sausage into three long parts, wrap each of them in plastic and put them in a freezer bag before letting them cool in the freezer. You want to use a freezer bag for them, to avoid freezer burn.
• Let them cool in the freezer for 12 hours before taking them out.

ITALIAN SAUSAGE RECIPE

Steps:

• Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months. Makes 1 pound of ground sausage.

ITALIAN SAUSAGE, SICILIAN STYLE

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Mix all the ingredients and let stand for 1 hour.
• Mix again and then stuff into casings.
• Column: 'Sausages like Mama used to make' Frugal Gourmet News column.

ITALIAN SAUSAGE RECIPE

Steps:

• Grind the meat through ⅜" (10 mm) plate.
• Add the spices, wine or water, and mix well, until the mixture becomes sticky.
• Stuff into 28 - 36 mm hog casings and tie into 5" (12 cm) links.
• If not cooking immediately, refrigerate, or vacuum seal and freeze for up to 3 months.
• Cook before serving. Best pan-fried, grilled or air-fried.

SICILIAN ITALIAN PASTA SAUCE AND SAUSAGE

Steps:

• For Sauce, Combine all ingredients except Sausage Links in separate pot and bring to boil. Reduce to simmer for a minimum of 3 hours stirring frequently. For sausage links, place in a separate pot, fill with water to cover links. Bring to boil, then reduce to simmer for 20 minutes. After 20 minutes take each link, hold over the Sauce pot and slice link in half to allow juices to fall into Sauce pot. Place halved links into Sauce pot and continue simmering. Serve over favorite pasta and top with more fresh grated romano and parmesan cheese.

ITALIAN SAUSAGE SEASONING RECIPE

Steps:

• In a small bowl, combine all of the seasonings. Add the seasonings to 2 pounds of ground beef. Brown or cook as desired in a large skillet.
• Store any leftovers in the refrigerator in an airtight container.