122 not italian sausages Recipes

ground sweet italian sausage, sweet onion, chopped, minced garlic cloves, diced celery, diced carrot, diced bell pepper, red , green whatever, diced tomatoes , do not drain, beef broth , depending how liquidy you like it, sugar, oregano, basil, thyme, pepper, cannellini beans , rinse and drain, progresso makes 19 oz size, salt , as needed to taste

bulk italian sausage meat (spicy or mild ), frozen hash browns, thawed (do not use the shredded frozen hash browns), cream of mushroom soup, undiluted, sour cream, melted butter, milk, garlic powder, seasoning salt, fresh ground black pepper (or to taste), cayenne pepper (optional or to taste), onion, chopped, grated cheddar cheese, divided (can use more if desired)

italian sausage, cabbage, coarsely chopped or 4 cups cabbage, finely chopped, sharp cheddar cheese, grated, sour cream (not low-fat ), salt, pepper

rotini pasta, meatless spaghetti sauce or 1 (24 oz) jar marinara sauce, tomato sauce, ground turkey, sweet italian sausage (ground, not link !), sweet onion, finely chopped, bell pepper, finely chopped, garlic cloves, minced, olive oil, basil, salt, crushed red pepper flakes, parmesan cheese, mozzarella cheese

classic dishes spinach souffle, thawed, butter, chopped green onion, white wine (can sub broth or water if you wish), herb seasoned stuffing (not crouton style), bulk italian sausage; cooked, drained and crumbled (regular breakfast sausage or chicken sausage (trader joe s) works ok too), shredded swiss cheese, grated parmesan cheese, plus additional for garnish, whole white mushrooms, stems removed

bisquick baking mix, italian sausage, uncooked (casings removed ), garlic, minced, fresh parsley, chopped, cheddar cheese, shredded, parmesan cheese, grated, half-and-half cream, dried rosemary, black pepper, cayenne pepper or 1/8 tsp tabasco sauce, seasoning salt

dried tomatoes (not packed in oil), boiling water, onions, chopped, olive oil, hot italian sausage , casings discarded, unsalted butter, all-purpose flour, milk, broccoli rabe , tough and hollow stems discarded and leaves chopped (about 9 cups), twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta, mozzarella, grated (about 2 1/2 cups), rich winter tomato sauce

italian sausages, casings removed (mild or spicy ), onion, chopped, minced fresh garlic (or to taste), green bell pepper, seeded and chopped, flour, baking powder, salt, black pepper, cayenne pepper (optional), milk, eggs, lightly beaten, canned sliced mushrooms, well drained (or to taste), shredded mozzarella cheese (or to taste), grated parmesan cheese, divided (can use more ), pizza sauce (can use more , see my kittencal s pizza sauce)

onion , large, carrots, peeled, celery ribs, garlic, ground beef, italian sausage , bulk, red wine, tomatoes, ground, dried rosemary, dried sage, salt, pepper, red pepper flakes, fresh parsley, chopped, marinara sauce , i like newmans cabernet marinara, bell peppers, diced mixed colors , not green pepper, spinach, fresh chop slightly

extra lean ground beef or 2 lbs bulk italian sausage, chopped onions (2 1/4 cups), green bell pepper (chopped (1-1/2 cups), garlic cloves (finely chopped ), canned diced tomatoes (not drained ), tomato sauce, tomato paste, dried basil leaves, oregano leaves, sugar (or splenda ), salt, pepper, crushed red pepper flakes

lasagne pasta, mozzarella cheese, sliced, provolone cheese, sliced, parmigiano-reggiano cheese, grated, carrot, small dices, garlic cloves, celery ribs, small dices, onion, small dices, chopped fresh parsley, olive oil, italian sausage, ground beef, white wine, tomato paste, crushed tomatoes, salt, pepper, fresh basil leaf, whole milk, melted butter, flour, salt, pepper, nutmeg, parmesan cheese, grated, fresh parsley, chopped finely

jumbo pasta shells (cooked and drained ), sweet italian sausage, browned and drained, frozen chopped spinach, thawed and drained, shredded part-skim mozzarella cheese, grated parmesan cheese, dried oregano, alfredo sauce, garlic powder, black pepper

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

olive oil (divided ), garlic cloves (divided ), yellow onion, chopped (divided about 1 cup total ), boneless chicken breasts, skinless , cut into bite sized pieces, mild italian bulk sausage, paprika (smoked or regular), lasagna noodles (not oven-ready or no-boil), heavy whipping cream, parmesan cheese, divided, ricotta cheese, egg, mozzarella cheese

sausage, casings removed, onions, medium, diced, fennel bulbs, chopped, garlic cloves, minced, oregano, fresh, chopped (or 2tsp. dry ), pepper, coarse, tomatoes , italian do not drain, tomato sauce, italian, feta cheese, crumbled, parmesan cheese, fresh grated, italian parsley, chopped, coarse cornmeal, chicken broth, butter, salt and pepper

fusilli, extra virgin olive oil, garlic cloves, minced, roughly chopped italian tomatoes, well drained (not sauce or puree), sliced mushrooms, dry white wine, mild italian sausage, casings removed, dried oregano, crumbled, dried thyme, ground fennel, heavy cream, salt & fresh ground pepper, parmigiano-reggiano cheese

fusilli pasta, extra virgin olive oil, garlic, minced, roughly chopped italian tomatoes, well drained (not sauce or puree), sliced mushrooms, dry white wine, mild italian sausages, casings removed, dried oregano, crumbled, dried thyme, ground fennel, heavy cream, salt and fresh ground pepper, parmigiano-reggiano cheese

butter, unsalted, onions, finely diced, chopped celery, (about 6 large stalks ), coarsely chopped leeks , (about 12), apples, peeled, cored and chopped, breakfast sausage or italian sausage, casings removed, poultry seasoning, chopped fresh rosemary leaves , (about 4 sprigs), chopped fresh sage leaves, (about 6 leaves ), chopped fresh parsley leaves , (about 4 to 6 sprigs), dried cranberries, stuffing mix (not cornbread) (recommended : pepperidge farm), vegetable stock, salt and freshly ground black pepper