Best 20 Hot Italian Sausage Recipes

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

Steps:

• Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
• Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

HOT ITALIAN SAUSAGE SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink., Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. , Drain sausage; add to soup and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

HOT ITALIAN SAUSAGE "VENISON"

Steps:

• Mix meats together.
• In a seperate container mix dry ingredients thoroughly.
• Combine meat and spices, mix thoroughly.
• Add water.
• Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
• Can be stuffed into Medium Casings or used in bulk form depending on your recipe.

HOT ITALIAN SAUSAGE AND BROCCOLI RABE FRITTATA

Steps:

• Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.
• Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage, blot on paper towels, and set aside.
• Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
• Spoon dabs of ricotta over greens mixture, then sprinkle evenly with provolone, Parmesan and mozzarella. Pour seasoned eggs over, tilting pan to distribute.
• Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center. (Use a skewer or paring knife to check; residual heat will continue to cook frittata as it cools.) Let cool at least 15 minutes, then cut into wedges.

BROCCOLI RABE WITH HOT ITALIAN SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Add the broccoli rabe and blanch for 1 minute. Drain and set aside.
• Place the sausage in a large skillet over medium-high heat. Cook, breaking up the sausage with the back of a fork until crumbly. When the sausage begins to release its fat, add the onion and cook, stirring frequently, until the sausage is browned, about 7 minutes. Pour off as much of the fat as possible.
• Reduce the heat to medium and stir in the chicken broth. Lay the broccoli rabe over the sausage, season with the salt and pepper, cover with a lid and cook until the broccoli rabe is tender, about 10 minutes.
• Divide the broccoli rabe among 4 plates. Spoon the sausage and broth over it and serve immediately with roasted potatoes.

AMAZING SHRIMP AND HOT ITALIAN SAUSAGE OVER ANGEL HAIR PASTA

Steps:

• Remove Italian Sausage from caseing. In an electric skillet or on top of the stove, brown very slowly the Italian sausage, the objective here is to brown it slow enough to allow the fat to run off into the skillet,add salt, pepper and press garlic, to the Italian Sausage once is has cooked.
• While Sausage is cooking chop tops of green onions and set aside.
• Mix water and flour together, make sure it is not lumpy and set aside.
• Add shelled and deveined shrimp to sausage , allow to cook for 3 minutes.
• Add Heavy Cream to Shrimp and Sausage, enough to cover over about an inch and a half, increase heat slightly, add water and flour mixture to thicken. Simmer to desired thickness. (Do not over cook shrimp).
• Sauce should be the consistancy of alfredo sauce and light pink in color (from the sausage fat). Serve over fresh Angel Hair Pasta tossed with Extra Virgin Olive Oil. Add fresh chopped green onion tops, Rosemary, Fresh Fancy Grated Parmesean and Ramano Cheese -- enjoy.

PENNE PASTA WITH HOT ITALIAN SAUSAGE

Steps:

• Brown ground beef in large skillet, drain.
• Cut hot italian sausages into 4-5 pieces, brown in skillet, remove.
• Add enough butter to the pan to saute green peppers, red peppers and onion. Season with salt and pepper. Saute 5 minutes.
• Add garlic to pepers and onions.
• When garlic is fragrent, add ground beef, hot italian sausages, basil, oregano and pasta sauce.
• Combine.
• Fold in penne pasta and ricotta cheese, transfer to two greased 8x8 baking dishes.
• Top with Mozzarella and Parmesan cheese.
• Bake at 400F until cheese is melted and browned.
• Serve with garlic bread, enjoy!

HOT AND SWEET GRILLED ITALIAN SAUSAGE WITH PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages, bell peppers, and onion, turning occasionally until nicely charred, 10 to 15 minutes. Transfer sausages and vegetables to a baking dish.
• Bake in the preheated oven until vegetables are tender, 10 to 15 minutes.
• Combine mozzarella cheese, salad dressing, banana peppers, cilantro, jalapeno, lime juice, and the grilled onions in a bowl. Remove grilled bell pepper tops and slice into strips; add to mixture. Plate sausage and top with the pepper mixture. Season with salt and pepper.

ITALIAN HOT TURKEY SAUSAGE AND BLACK-EYED PEAS

Steps:

• Heat the olive oil in a large skillet over medium heat; cook and stir the onion and celery in the hot oil until softened, about 3 minutes. Stir in the garlic and oregano, let cook for 1 more minute. Push the cooked ingredients to the sides of the pan. Cook sausage meat in the center of the pan until no longer pink, about 5 minutes.
• Stir in the tomatoes, black-eyed peas, and chicken broth. Cover the skillet and reduce heat to medium-low. Let the mixture simmer until the vegetables are tender and the meat is thoroughly cooked, stirring occasionally, 18 to 20 minutes. Mix in the broken spaghetti and let the mixture cook until the pasta is tender, 6 to 8 minutes. Ladle into a heated serving bowl and sprinkle with Parmesan cheese.

HOT ITALIAN SAUSAGE

Steps:

• Preheat the oven to 350 degrees F.
• Combine all ingredients, except casings, in a large bowl. Put the meat mixture through a grinder and grind according to manufacturer's instructions. Tie a knot in 1 end of a casing and begin filling the casings with the meat mixture, then tie off the other end of the casing once all the meat has been used. Twist the casing into 6 sausage links.
• Bake sausage for at least 15 minutes. Meanwhile, preheat a grill.
• Remove sausage links from oven and place on grill. Grill until crispy and golden brown. Spice up your favorite pasta recipe by adding sausage slices or enjoy your sausage the old-fashioned way, on a bun topped with your favorite condiments.

VENISON HOT ITALIAN SAUSAGE

Steps:

• 1. Get out a really BIG bowl for this batch. Place the meat in the bowl and make a well in the center of the meat. Add all the spices in the well and then get your hands in there and mix mix mix. Fry up a little bit and taste, then adjust your seasonings accordingly

HOT ITALIAN SAUSAGE SOUP

Steps:

• In a skillet, cook sausage over medium heat.
• In a saucepan, combine the remaining ingredients and bring to a boil.
• Reduce heat, cover and simmer for 10 minutes or until vegetables are tender.
• Drain sausage and add to soup.
• Heat through.
• Enjoy!

MACARONI & HOT ITALIAN SAUSAGE

Steps:

• Spray a skillet with oil, heat.
• Add sausage, cook until crumbly, break it up as you are cooking the sausage, pour off excess fat.
• Add mushrooms and onion, cook until tender.
• Turn sausage, mushrooms and onion into an oven proof dish (approx 9x13").
• Pour sherry into the skillet and bring to a boil, stirring constantly to scrape up the brown bits.
• Pour sherry over the sausage mixture.
• Stir in the tomato sauce, beef consommé, water and pasta.
• Bake in 375°F oven (covered) for 1 hour or until pasta is tender.
• Stir in sour cream (or cottage cheese).
• Sprinkle with parmesan and parsley.
• Serve.

HOT ITALIAN SAUSAGE (MAKE YOUR OWN)

Steps:

• 1. Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika.
• 2. 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.
• 3. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.
• 4. The most helpful posted review follows: vinnie-bag-o-donuts Feb. 5, 2011 246 (likes) As an old school Italian, there isn't nearly enough spice for 20 lbs of pork. Surprised you can get any flavor at all. I've modified several times and I'm getting close to what I consider real Italian hot sausage from the neighborhood. Good spices, just needs a little help. Try this: * cut back to 3-4 lbs of pork (grind your own) * 1/2 tsp salt, * 1 tbs garlic salt, * 1/2 tsp pepper, * 1 tbs paprika, * 1/4 C olive oil, * 1/2 tbs anise , * 2 tbs fennel seed, (fennel is porks best friend) * 1 tbs red pepper Trick: after is sets overnight, fry up a meatball of it and check its flavor. Add what you think it needs and set it overnight again. If it's fresh you should be able to do this several times before you have to freeze it or cook it. Vinnie

LASAGNA WITH HOT ITALIAN SAUSAGE AND HAMBURGER

Steps:

• Cook noodles until tender but not well done. Drain and rinse to help prevent from sticking together. Meanwhile, cook ground italian sausage in a large, deep skillet or pan until no longer pink. Rope or link style italian sausage is okay, just cut the casing off before cooking. Add the ground beef to the skillet. Cook untill all meat is starting to brown. Also meanwhile, combine the cheeses and parsley in a large bowl. Mix well.
• Use a large baking pan (I use a 13" wide x 18" long x 3" deep) Spread a layer of sauce across the bottom of the pan, slightly more than just enough to cover the entire surface. Place a layer of noodles on top of the sauce, overlapping the edges just a bit. Spoon some of the cheese mixture (about 1/4) on top of the noodles (in even globs). Sprinkle with 1/4 of the meat mixture. Spoon some sauce on top. Then another layer noodle -- cheese -- meat -- sauce -- noodle -- cheese -- meat -- sauce -- noodle -- cheese -- meat -- sauce. Then top with another layer of noodle and sauce spread evenly on top. Remember to slightly overlap the noodles in each layer. (You may have some left over noodles and sauce which is great to spread a little sauce on a noodle and roll up as a snack for an impatient child.)
• Cover tightly with foil. Cook in a preheated oven at 325 degrees on center rack for 1 hour. Let cool at least 20 minutes before cutting to help prevent the cheese from running. Serve with a side salad and garlic bread.

HOT ITALIAN SAUSAGE / PEPPERS AND ONIONS

Steps:

• 1. Gather ingredients. These can be done in the oven. I use the crock pot for convenience. They will be fall apart tender. Spray crock pot with vegetable spray.
• 2. In a large skillet; brown your sausages in olive or vegetable oil. Remove and drain on paper towels.You can cut these into smaller chunks at this point. Especially if serving over pasta. Remove from skillet, add about 2 or more tablespoons of oil. Saute the onions and peppers, just till becoming tender. They will finish cooking in the sauce.
• 3. Add the sausages,sauce, peppers and onions, spices, whole garlic and cheese to the crock pot; stir. Cook on low for 6 - 7 hours, or on high for 4 - 5 hours. These can be served on sausage rolls. They are also delicious served over pasta or rice.
• 4. I hope you enjoy these delicious sausages as much as my friends and family do..

HOT ITALIAN SAUSAGE & VEGGIE SOUP

Steps:

• In a large pot, turn the heat to medium and.add the olive oil.
• Cook the Italian sausages in the hot oil, stirring occasionally until browned then remove the sausage and allow to cool.
• Next add to the oil the garlic, onion, shallot, potato, and carrot, cooking until the onion is soft.
• Now add the beef broth, stewed tomatoes, red wine and sugar and bring to a steady boil.
• Once it is boiling add the zucchini and lima beans, reduce heat to low, cover and simmer for an hour.
• Lastly you will add the sausage, pasta and arugula into the pot and simmer until the pasta is tender.
• Stir in the oregano and chopped basil, mixing well, season to taste with salt and pepper.
• Pour into bowls and garnish with freshly shredded parmesan cheese.
• We had this soup with Italian buns and a nice simple fruit salad for a lovely dinner, it was very filling .

HOT ITALIAN SAUSAGE CASSEROLE

Steps:

• cut up sausage abd brown'.
• put in large casserole.
• brown onions and peppers with sausages chopped.
• peel and chop potatoes.
• add to caserole.
• salt and pepper lightly.
• cover with pizza sauce.
• cover and bake at 325 for 1 1/2 to 2 hours.

HOT ITALIAN SAUSAGE

Steps:

• Put the pork in a bowl and add all remaining ingredients. Mix well to distribute the seasoning evenly throughout the meat.
• Cover and refrigerate for up to 3 days, or freeze for future use.

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.