Tag Archives: SAUSAGES

Spaghetti With Black Truffles and Sausage

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Ingredients:

  • 1 pound spaghetti chitarra (or linguine)
  • 2 black truffles
  • ½ cup olive oil
  • ½ anchovy filet
  • 1 clove garlic
  • 1 sprig thyme
  • 1 shallot
  • 2 Italian sausages
  • 8 ounces vegetable stock
  • 1 tablespoon butter
  • ¼ cup Parmigiano, grated

Instructions:

Total Time: 1 hour. Serves: 4

 Clean the truffles with a brush to remove any excess dirt. Finely chop the truffles (reserve a small piece for shaving on top).

Add ½ cup of olive oil and the anchovy to a small pot. Simmer on low heat and break up the anchovy with a small whisk. Add the chopped garlic and thyme and continue to simmer for 5 minutes. Add the chopped truffles and promptly remove from heat. Set off to the side and let cool.

Finely chop the shallot.

Remove sausage from casing. Heat 2 tablespoons of olive oil in medium skillet and add the sausage, and then break it up into small pieces. Sauté until golden brown. Add shallots and continue to sauté. Deglaze with vegetable stock and reduce slightly. Add the cooked truffles and season with salt and pepper.

Bring a large pot of salted water to a boil and cook spaghetti until al dente. Strain the spaghetti and add to the sauce. Add butter and the toss spaghetti over medium heat until it is a creamy consistency. Remove from heat and toss with grated Parmigiano. Finish with freshly grated black truffle.

Serve Immediately.

 

PASTA: RED PEPPERS AND SAUSAGE

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    • 1 pound of cavatappi or openne

    • 1 onion

    • 3 red –peppers

    • 12 oz. Italian sausage

    • 1 28 oz can peeled Italian tomatoes, pureed

    • ¾ cup heavy cream (optional)

    • Olive oil

    • Salt to taste

    • Ground black pepper to taste

    • Pecorino cheese

Wash and cut peppers into bit sized pieces.  Dice onion.  In large skillet, sauté the onions and peppers until they begin to soften.  Remove sausage from its case and add to vegetables, breaking the sausage apart with a fork.  When sausage is cooked through and onions are golden, add the tomatoes and salt and pepper.  Cook over low heat for about 30 minutes until reduced.  Then add cream.  Cook for an additional 10-15 minutes until further reduced.  Serve with drained
pasta and cheese.

PASTA WITH MEATBALLS AND SAUSAGE

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  • 1 # Italian sausage

  • 1 ½ # ground chuck

  • 1/3 cup bread crumbs

  • 1 egg

  • 1 T. dried basil

  • 1/3 cup parmesan cheese

  • 2 large cans tomato puree

  • 1 6 oz  can tomato paste

  • Olive oil

  • 1/3 cup dried basil

Sauté sausage in olive oil.  Remove sausage.  Mix ground chuck, bread crumbs, egg, basil and cheese.  Form meatballs.  Brown in olive oil.  Remove to platter.  Add tomato puree and paste to drippings.  Add basil.  Put meat back into pot and simmer for 3 hours.

ITALIAN SAUSAGE APPETIZER

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  • 3-4 pounds of Italian sausage

  • Olive oil

  • 1 large can tomato puree (28 oz.)

  • 1  6 ounce can tomato paste

  • 2 T. chopped basil

  • 1 T. garlic powder

Cut up sausage into bite-sized pieces.  Sauté in olive oil.  Add tomato products and seasonings.  Simmer for 2-3 hours.

HIDDEN VALLEY RANCH SAUSAGE STARS

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  • 2 cups (1#) of crumbled cooked sausage

  • 1 ½ cup grated cheddar cheese

  • 1  ½ cup grated Monterey Jack cheese

  • 1 cup of Hidden Valley Ranch dressing

  • 1 can black olives slices

  • ½ cup chopped red pepper

  • 1 package of wontons

Mix all ingredients except wontons.  Place wontons in miniature muffin cups and bake 350 degrees till brown.  Cool.  Fill cooled cups with sausage mixture and heat for 5 minutes.

DEVILED COCKTAIL SAUSAGES WITH CHUTNEY LIME DIPPING SAUCE

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Sauce:

  • One 8 oz. jar mango chutney

  • ¼ cup fresh lime juice

  • 1 T. grated lime peel

  • ¾ cup mayo

Combine ingredients except for mayo in processor until smooth.
Whisk in mayo and season.  Preheat oven to 425 degrees.  Place sausages in
8”x8” glass dish.  Mix marinade to blend and pour over sausages.  Bake 25 minutes turning occasionally.

Marinade:

  • 1/3 cup dark brown
    sugar

  • 3 T. catsup

  • 2 T Worcestershire
    sauce

  • 2 T Dijon mustard

  • 1 t. Tabasco

50 fully cooked cocktail sausages.  I get the smoked kind in the refrigerated meat section.