Italian Sausage Charlotte Recipes

ITALIAN SAUSAGE CHARLOTTE

Steps:

• Preheat oven to 400 degrees.
• Spray oven proof casserole dish with non stick spray.
• Remove sausage links from casings, the casings are not used, so throw them out.
• Cut sausage into 1/2" pieces and cook over medium high heat in skillet, until well browned. Make sure there is NO pink left in the meat.
• Slice zucchini and mushrooms.
• Cut pepper into 1/4" strips.
• Remove meat from skillet, drain. Before adding 1 cup of the Alfredo Sauce wipe the pan out thoroughly with paper towels, it should be dry, then bring the Alfredo Sauce to a boil. Stir in sausage and vegetables.
• Pour mixture into large casserole dish, mounding a bit in the center.
• TOPPING.
• In a bowl whisk remaining Alfredo sauce, milk and eggs. Add pressed garlic, 1 teaspoon of the Italian seasoning mix, and salt.
• Cut crusts off the bread, and dip bread into egg mixture, coating lightly.
• Place the bread, slightly overlapped around the edge of the casserole dish on top of the meat mixture, leaving the middle open.
• Place drained tomatoes into a bowl, add remaining Italian seasoning. Carefully, spoon mixture into opening of casserole, sprinkle with Parmesan cheese.
• Bake for 25 - 30 minutes, or till edges of the bread are deep golden brown.

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.

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.