Nennis Italian Pork Sausage Recipes

HOW TO COOK ITALIAN SAUSAGE

How to Cook Italian Sausage image

This recipe will show you How to Cook Italian Sausage. Whether cooked on the stove top, oven or grill, these sausage links will turn out perfect every time!

Provided by Holly Nilsson

Number Of Ingredients 2

Ingredients

4 Italian Sausage Links (or as many as desired)
water

Steps:

Place sausage in a large skillet.
Add water to ½" depth. Bring to a simmer and cover.
Simmer for 12 minutes. Remove lid and continue to simmer until water evaporates turning sausages occasionally to brown.

Nutrition Facts : Calories 388 kcal, Carbohydrate 1 g, Protein 16 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 85 mg, Sodium 819 mg, ServingSize 1 serving

HOMEMADE ITALIAN SAUSAGE

Homemade Italian Sausage image

Italian Sausage is perfectly seasoned & so flavorful. Toss into soups, stews, or pasta sauce for a delicious addition!

Provided by Holly Nilsson

Categories Pork

Time 4h15m

Number Of Ingredients 11

Ingredients

1 pound ground pork (or beef or turkey)
1 teaspoons dried parsley
1 teaspoons paprika
½ teaspoon Kosher salt
½ teaspoon dried oregano
½ teaspoon fennel seeds (or ½ teaspoon ground fennel)
½ teaspoon garlic powder
¼ teaspoon dried rosemary (crushed)
⅛ teaspoon black pepper
⅛ teaspoon dried thyme
⅛ teaspoon red pepper flakes (or to taste)

Steps:

Combine all ingredients in a large bowl and mix well.
Cover & refrigerate at least 4 hours or up to 24 hours.
Cook in a skillet until no pink remains.

Nutrition Facts : ServingSize 0.25 of recipe, Calories 303 kcal, Carbohydrate 1 g, Protein 19 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 356 mg, Fiber 1 g, Sugar 1 g

ITALIAN SAUSAGE RECIPE

Italian Sausage Recipe image

This homemade Italian sausage recipe not only enables you to maintain full control over the quality of your sausage, it also tastes WAY better than store-bought! It's super easy to make and you can double our triple the recipe and freeze it so you always have sausage on hand!

Provided by Kimberly Killebrew

Categories Ingredient

Time 15m

Number Of Ingredients 16

Ingredients

1 pound freshly ground well-marbled pork butt*
OR pre-packaged ground pork*
*can substitute ground chicken, turkey or meat of choice
1 tablespoon finely minced garlic
1 tablespoon finely chopped fresh parsley
1 tablespoon red wine
1 tablespoon sweet Hungarian paprika
2 teaspoons salt
1 1/2 teaspoons coarsely cracked black peppercorns ((toast in a dry skillet for a minute or two until fragrant for maximum flavor))
1 teaspoon coarsely cracked fennel seeds ((toast in a dry skillet for a minute or two until fragrant for maximum flavor))
1 teaspoon onion powder
1/2 teaspoon red pepper flakes ((omit if you want a mild sausage))
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried ground sage

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.

Nutrition Facts : ServingSize 2 ounces, Calories 85 kcal, Carbohydrate 2 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 34 mg, Sodium 767 mg, Fiber 1 g, Sugar 1 g

ITALIAN FENNEL SAUSAGE

Italian Fennel Sausage image

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

Ingredients

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine sea salt
1 1/2 teaspoons coarsely ground fennel seed
1/2 to 1 tablespoon red-pepper flakes
1 pound ground pork (20 to 25 percent fat by weight)
1 teaspoon pounded or very finely grated garlic
1 teaspoon dry white wine or vermouth
Extra-virgin olive oil

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

SEASONING FOR GROUND PORK (ITALIAN-STYLE SAUSAGE)

Seasoning for Ground Pork (Italian-Style Sausage) image

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

Ingredients

1 teaspoon black pepper
2 teaspoons dried parsley
1 1/2 teaspoons dried Italian seasoning
1 teaspoon garlic powder (you can use 2 tablespoons fresh garlic in place of the powder)
1/8 teaspoon dried red pepper flakes (can use more if desired)
3/4 teaspoon crushed anise seed (can use crushed dried fennel seeds)
1/2 teaspoon paprika
1 teaspoon minced dried onion
2 teaspoons salt

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.

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