HOMEMADE ITALIAN SAUSAGE SEASONING
Steps:
- Mix together all of the spices.
- Mix together the meat and spices. Then you can brown it in a skillet for crumbled sausage or form it into patties or meatballs.
Nutrition Facts : ServingSize 4 oz., Calories 157 cal, Carbohydrate 2 g, Fat 6 g, Protein 25 g, Fiber 0 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 666 mg, Sugar 0 g
ITALIAN SAUSAGE SEASONING
Homemade spicy Italian sausage in 5 minutes? It may seem out of reach, but it's possible with this endlessly flavorful and authentic Italian Sausage Seasoning ready to go in your pantry!
Provided by Caitlin Self, MS, CNS, LDN
Time 2m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a jar or small dish and stir well. Store in an airtight container. (Refrigeration not necessary.)
- To use: Stir 1 Tablespoons seasoning into 1 pound ground meat. Mix well and use immediately, or let rest for 30 minutes (up to overnight (in the fridge). Form into patties, or cook as you would any regular crumbled sausage. Alternatively, you can brown beef and sauté vegetables as usual, and add the seasoning during cooking.
ITALIAN FENNEL SAUSAGE
Make this simple fennel-scented sausage to toss into pasta or onto pizza. Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup. Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless sausage. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon.
Provided by Samin Nosrat
Categories sausages, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 275 milligrams, Sugar 0 grams
HOMEMADE MILD ITALIAN SAUSAGE
Provided by Food Network
Categories side-dish
Time 8h45m
Yield about 3 pounds of sausage
Number Of Ingredients 11
Steps:
- Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
- Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)
This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.
Provided by Michelle Leigh Gossman
Categories World Cuisine Recipes European Italian
Time 12h20m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 2.3 g, Cholesterol 73.6 mg, Fat 16.4 g, Fiber 0.7 g, Protein 20.5 g, SaturatedFat 6.1 g, Sodium 640.3 mg, Sugar 0.5 g
ITALIAN STYLE SAUSAGE
I like to add Italian sausage as a topping on my homemade pizza. Came up with this blend after much experimentation. I fry it all and freeze in portions for use as pizza topping. It's ground pork with all fixings to make a simple sausage you can prepare at home.
Provided by Lee Fogle
Categories World Cuisine Recipes European Italian
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
- Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
- In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 0.9 g, Cholesterol 98.1 mg, Fat 21.8 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 8.1 g, Sodium 852.1 mg, Sugar 0.1 g
SEASONING FOR GROUND PORK (ITALIAN-STYLE SAUSAGE)
This recipe is to be used in place of Italian sausages without the casings, the amount of spice blend is good for 2 pounds of ground pork, I most always add in an a small onion and 2 tablespoons fresh garlic to the pork mixture in place of the dried, you might want to adjust the seasonings to suit taste, and for spicy add in 1-2 teaspoons crushed chili flakes or to taste --- if desired you may cover and refrigerate the uncooked pork mixture overnight to blend the flavors even more!
Provided by Kittencalrecipezazz
Categories Pork
Time 5m
Yield 2 pounds pork
Number Of Ingredients 9
Steps:
- Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
- Use in recipes that require Italian sausages removed from casings.
HOMEMADE VENISON ITALIAN SAUSAGE
We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do.
Provided by Dixie from Kansas
Categories Deer
Time 35m
Yield 10 pounds, 30 serving(s)
Number Of Ingredients 13
Steps:
- mix together all spices and vinegar.
- add to the ground meat.
- stuff in hog casings or freeze in bulk.
ITALIAN SEASONING
Who needs salt when you can give breads, pasta, spaghetti sauce and other dishes an Italian flair. Learn what is in Italian seasoning with this distinctive dried herb blend. - Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 5m
Yield 7 tablespoons.
Number Of Ingredients 6
Steps:
- Place all ingredients, in batches if necessary, in a spice grinder or small bowl. Grind or crush with the back of a spoon until mixture becomes a coarse powder. Store in an airtight container for up to 6 months. ,
Nutrition Facts : Calories 1 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
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