It’s Still Chilly Out Soup

Sausage Tortellini Soup Recipe

TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 10 servings

Ingredients

  • 1 pound bulk Piemonte Colazione sausage
  • 2 cups water
  • 2 cups chopped cabbage
  • 1 can (14-1/2 oz) Italian stewed tomatoes, undrained and cut up
  • 1 can (14-1/2 oz) beef broth
  • 1 can (10-1/2 oz) condensed French onion soup
  • 1 package (9 oz) refrigerated cheese tortellini
  • 1/2 cup grated Parmesan cheese

Directions

  1. In a large saucepan, cook sausage over medium heat until no longer pink; drain. Stir in the water, cabbage, tomatoes, broth and soup. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Stir in tortellini; cook 7-9 minutes longer or until pasta is tender. Sprinkle with cheese.
    Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary. Serve with cheese.
      (2-1/2 quarts).

Nutritional Facts

1 cup: 199 calories, 10g fat (4g saturated fat), 34mg cholesterol, 912mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 11g protein.

Originally published as Sausage Tortellini Soup in Simple & Delicious March/April 2009, p37

Spicy Italian Pigs in a Blanket

Spicy Sausage in Carrozza

Here is an easy and tasty appetizer to make for your next party, game night or pot-luck. Spice it up with all natural sausage from us.

Total Time: 50 min

  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 6 servings
  • Level: Easy
  • Ingredients

Ingredients

Directions

  • In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
  • Preheat oven to 375 degrees F.
  • Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around.
  • Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

 

“Buon Capo d’Anno” Happy New Year’s Day Recipe

A bit of history:  “The annual rite of consuming good luck food for New Year’s Day is observed all over the world.  Exactly what you consume depends largely on where your ancestors came from and what was available there during the winter.  In Italy, lentils are eaten as a symbol of good luck and prosperity because they resemble tiny coins.  Tuscans eat lentils with “Cotechino”, a large pork sausage. “

Sausage and Lentils

(Serves 4 to 6)

Ingredients:

1-1/2 cups lentils

1 pound Cotechino sausage

1 tablespoon olive oil

1/4 cup pancetta, diced

1 large onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1/2 cup tomato sauce

1 bay leaf

Salt and pepper to taste

Directions:

Place the lentils in a large saucepan.  Add 2 quarts of water and bring to a boil.

Pierce the skin of the sausage all over with the tip of a sharp knife.  Place the sausage in the saucepan with the lentils.  Reduce heat to a simmer, cover, and cook 45 minutes, or until the lentils are tender.  Remove the sausage and set it aside to cool.  Drain the lentils and set aside.

When the sausage is cool enough to handle, slit open the skin and remove.

Cut the sausage into thin slices.  Cook the sausage slices in a skillet until golden brown on both sides, about 2 minutes.  Remove the sausage and set aside.

Add the olive oil to the skillet and heat over medium-high heat.  Sauté the pancetta, onion, carrots, and celery in the olive oil until soft, about  6 to 8 minutes.  Add the tomato sauce, lentils, and bay leaf.  Cook over low heat, covered, for 5 minutes.  Season with salt and pepper.  Remove the bay leaf.

Pour the lentils onto a serving platter and arrange the sausages around them.  Serve. Enjoy!

Any flavorful Italian sausage may be substituted.

Colazione-Breakfast-Sausage-Piemonte

Colozione Sausage Stuffing Recipe

Recipe courtesy of Becky Rand
Food Network Episode: A Triple D Thanksgiving

http://www.foodnetwork.com/recipes/sausage-stuffing-recipe0-2085528

Sausage-Herb-Stuffing-Piemonte

Thanksgiving Holiday and Sausage Stuffing

Piemonte Apple Cranberry Pecan Sausage Stuffing

¾ cup finely chopped onion.

1 ½ cups chopped parsley with leaves

1 cup butter or margarine (or substitute sausage drippings for part)

8 cups of soft bread cubes

1 ½ teaspoons dried sage leaves

1 teaspoon thyme

½ teaspoon pepper

1 lb. Piemonte Apple/Cranberry/Pecan Sausage with casings removed.

Directions

  1. Remove casing from sausage crumble and brown. Set aside.
  2. Cook  and stir onion and celery in margarine or butter and sausage drippings until the onion is tender.
  3. Stir in about ½ of bread cubes. Turn into a deep bowl. Add remaining ingredients including the browned Piemonte Apple/Cranberry/Pecan Sausage,
  4. Stuff turkey just before roasting or put into a dish and bake at 325 degrees for 35 – 40 minutes.

About 9 cups of stuffing (12 lb. turkey).

Thanksgiving Holiday and Sausage Brunch Scramble using Merguez

Thanksgiving Holiday and Sausage Brunch Scramble using Piemonte Sausage Merguez

For a super healthy breakfast, packed with sweet, savory and spicy flavors.

Ingredients

  • 6 large eggs
  • 1 tablespoon whole milk
  • salt and  pepper to taste
  • 1 tablespoon olive oil
  • 6 oz pre-cooked Merquez sausage
  • 1 cup cherry tomatoes halved
  • 1 cup baby spinach leaves firmly packed
  • 6 basil fresh leaves, chopped
  • 1/4 cup Parmesan cheese grated, use to garnish
Instructions
  1. In a bowl, whisk together the eggs, milk, and salt and pepper. Whisk until the eggs are nice and frothy. Set aside.
  2. In a large non-stick skillet over medium heat, warm the olive oil. Add the sausages and brown, until there is no pink. Add the tomato and cook, stirring, about 1 minute. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, about 1 minute. Softly push the eggs around, letting any uncooked egg begin to cook.
  3. When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach, half of the chopped basil and cheese. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Serve the scramble in 4 portions, top with basil and more cheese if desired.

Spring – Sausage Toss

Ingredients Nutrition

Servings 4-6

Optional to add other spring veggies to the dish.

 

  • 4 spicy sausage, like italian (Hot sausage works very well in this dish)
  • 1 cup onion, chopped
  • 1 tablespoon vegetable oil
  • 4 garlic cloves, minced
  • salt
  • 34 cup any color sweet pepper, cut into narrow strips
  • 1 (28 ounce) can diced tomatoes
  • A package fusilli, a package rigatoni pasta (3 cups) or a package ziti pasta (3 cups)
  • .25 cup of fresh mint, chopped (optional)
  • .25 cup fresh basil, coarsely chopped

Directions

  1. Cook the pasta accoring to instructions and drain. Keep warm.
  2. Meanwhile remove sausage meat from the casings.
  3. Heat oil in a large saucepan over medium heat., add sausage meat, garlic, salt & chopped onions, stir to crumble meat
  4. Cook about 6 minutes or until the meat is no longer pink.
  5. Add tomatoes to the meat mixture, turn heat to high and bring to a boil, add peppers.
  6. Reduce heat to low, cover and simmer for 10 minutes.
  7. Stir in drained, cooked pasta, mint & basil.
  8. Remove from heat and serve.
  9. Sprinkle with Parmesan cheese.

Spring – Pork and Fennel Sausage Stew

This lighter spring version of sausage stew only requires one-pot so there is less washing up to do at the end. Perfect!

Ingredients

  • 2 teaspoons olive oil
  •  8 pork sausages (Bernie’s Classic Fennel & Hot)
  •  4 slices of  thick bacon (or 2 middle bacon rashers, rind removed, chopped)
  • 1 tsp fennel (Add this if you choose to use another type of sausage like a sweet flavor.)
  •  1 brown onion, chopped
  •  1 leek, trimmed, finely sliced
  •  2 garlic cloves, crushed
  •  1 tablespoon plain flour
  •  2 carrots, thinly sliced
  •  2 celery stalks, thinly sliced
  •  8 potatoes, halved
  •  3 cups salt reduced chicken stock
  •  1 cup frozen peas
  •  1/2 cup fresh flat-leaf parsley leaves, chopped

Method

  • Step 1:  Heat oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, turning, for 10 minutes or until just cooked through. Transfer to a plate lined with paper towel.
  • Step 2:  Add bacon and fennel seeds to pan. Cook for 5 minutes or until lightly browned. Add onion, leek and garlic. Cook for 5 minutes or until leek has softened. Stir in flour. Add carrot, celery and potato. Cook, stirring for 1 minute. Add stock, stirring until smooth and combined. Bring to the boil.
  • Step 3:  Reduce heat to low. Simmer, partially covered, for 20 minutes or until potatoes are almost tender. Cut sausages into .25″ thick slices. Return to pan. Cook for 10 minutes or until sausages are heated through and potatoes are tender. Stir in peas. Cook for a further 5 minutes or until peas are bright green and tender.
  • Stir in parsley. Serve.

Spring – Pasta With Sausage Meatballs

Total:  30 min
Active:  15 min
Yield:  4 servings
Level:  Easy

Ingredients

  • – turkey sausage is optional

Directions

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs
  • Add the broccolini during the last 2 minutes of cooking.
  • Reserve 1 cup cooking water, then drain the pasta and broccolini.
  • Meanwhile, roll the sausage meat into about 20 small meatballs.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes.
  • Drain on paper towels. Pour off any drippings from the skillet.
  • Add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt.
  • Cook over medium heat, stirring, 1 minute.
  • Add the pasta, broccolini and meatballs.
  • Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly.
  • Season with salt and pepper.
  • Divide the pasta among bowls.
  • Sprinkle with the cheese and drizzle with olive oil.

Recipe adapted courtesy Food Network

Spring – Sausage Risotto with Spring Greens

Ingredients

  • 1 bunch dandelion greens, Swiss chard, or mustard greens (12 oz), tough bottom stems removed, leaves cut into 3/4-inch pieces
  • 4 tablespoons butter, cut up
  • 1 small onion, chopped
  • 1 large garlic clove, finely chopped
  • 6 ounces mild Italian sausage (about 1 1/2 links), casings removed
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 5 cups low-salt chicken broth
  • 3/4 cup (packed) freshly grated Parmesan cheese plus additional for serving

Preparation

  • Cook greens in boiling salted water just until wilted, about 1 minute. Drain; cool.
  • Melt 1 tablespoon butter in large saucepan over medium heat; add onion and garlic. Sauté until onion is translucent, about 5 minutes.
  • Add sausage; sauté until brown, breaking up with spoon, about 3 minutes.
  • Add rice; stir 1 minute.
  • Add wine; reduce heat to medium-low.
  • Simmer until wine is almost absorbed. Add 1 cup broth. Stir until broth is almost absorbed.
  • Add remaining 4 cups broth by 1/2 cupfuls, allowing broth to be absorbed before adding more.
  • Mix in greens after 10 minutes.
  • Cook until rice is tender and mixture is creamy, 25 minutes total.
  • Mix in cheese and remaining 3 tablespoons butter.
  • Season with salt and pepper.
  • Serve risotto, passing additional cheese.