italian sausage recipe

Spend just 10 minutes stirring together the raw ingredients and this&nbsp;Dump-and-Bake Italian Sausage Recipe with Rice is ready for the oven!

Dump-and-Bake Italian Sausage Recipe with Rice

(10.5

water

white rice

tomatoes

sweet bell pepper (any color), diced

onion,

Salt and pepper

Preheat oven to 375 degrees F. Spray a 3 quart baking dish with cooking spray.

Add cream of mushroom soup and water to the prepared dish. Whisk together until completely combined.

Stir in uncooked rice, tomatoes, bell pepper, and onion. Season with about ½ teaspoon salt and ¼ teaspoon pepper. Stir again.

Cover tightly with foil and bake for 30 minutes. Remove from oven and stir in sausage. Cover again, return to oven, and bake for 30 more minutes.

At this point, give the casserole a stir and check the rice for doneness. If the rice isn’t completely tender, cover the dish and continue baking for 10-15 more minutes, or until most of the liquid is absorbed and rice is cooked.

This cozy, hearty Sausage Stuffed Acorn Squash with apples, mushrooms, and herbs is a fantastic blend of sweet and savory flavors. Easy and ultra delicious!

Sausage Stuffed Acorn Squash

acorn squash (halved through from the stem to the base and seeds removed)

olive oil

Kosher salt and ground black pepper

chicken

cremini baby bella mushrooms (finely chopped)

onion

apple

salt

black pepper

nutmeg

allspice

garlic

sage (thyme,

Parmesan cheese (divided)

Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.

While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.

Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.

When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.

Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.

Italian Sausage and Peppers in the oven are easy, healthy, and versatile! Serve with rice, as sandwiches, with sauce, pasta, or on their own!

Italian Sausage and Peppers

red bell pepper

yellow bell pepper

extra virgin olive oil

red wine vinegar

garlic (minced (about 2 teaspoons))

basil

oregano

red pepper flakes (plus additional to taste)

Preheat

Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper.

Drizzle

Place the cut sausage, bell peppers, and onions in the center of the pan.

Drizzle with the olive oil and red wine vinegar, then sprinkle with the garlic, salt, basil, oregano, black pepper, and red pepper flakes. Toss to combine, then arrange in a single layer.

Bake

Bake for 25-35 minutes, until the peppers are as tender as you like, tossing once halfway through. Remove from the oven and serve hot.

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Sausage and Peppers

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&#x27;s super easy to make and you can double our triple the recipe and freeze it so you always have sausage on hand!

Italian Sausage Recipe

well-marbled pork butt*

OR pre-packaged ground pork*

*can substitute ground chicken, turkey

parsley

red wine

sweet Hungarian paprika

fennel seeds

onion powder

red pepper flakes ((omit

thyme

rosemary

sage

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.

This easy One Pan Veggies &amp; Italian Sausage Recipe makes the perfect quick and easy dinner idea. Perfect for weekday or even weekend meals.

One Pan Veggies & Italian Sausage Recipe

bell peppers

zucchini

grape tomatoes

mushrooms

salt (or

sausages

In a large skillet add the olive oil, garlic, sliced peppers, zucchini, grape tomatoes, onion,  mushrooms, salt, pepper, oregano and parsley mix together then add the Italian sausages. Cover and cook on low heat, gently combine once or twice while cooking.

Uncover, then raise the heat to medium and cook until the sausages are cooked through and vegetables are cooked to desired doneness. Serve immediately. Enjoy!

Italian Sausage Seasoning Recipe

pork

Kosher salt

paprika

red pepper flakes

garlic powder

onions powder

sugar

Mix all dry seasonings together.

Sprinkle evenly across ground meat. Using your hands, mix meat and seasonings together until evenly incorporated (but try not to over-work the meat more than necessary).

Pour in the cold water, and mix with your hands until evenly incorporated.

Sausage is now ready to be cooked as ground sausage, or stuffed into casings to make sausage links.

Learn how to make Italian sausage right at home. It&#039;s fresh, flavorful and tastes way better than store bought!

Italian Homemade Sausage

pork (pork shoulder make sure at least a ½ pound is fat)

hot pepper flakes

fennel (finocchietto)*

white wine

Chop the pork into small pieces.

Ground the pork with a meat grinder, then place in a large bowl, add the salt, hot pepper flakes, dried fennel and white wine. Add the lower amount of ingredients first. Then take a small amount (mini hamburger amount) and cook it, taste and adjust the seasonings to your liking. Remember you can add but you can&#39;t take away.

Hook up your sausage stuffer with the casing, leave at least 6 inches of casing off the end of the tube, this is needed to tie off later.

Stuff the meat mixture into the stuffer. If all the meat doesn&#39;t fit, just keep pushing it through, or you can stop half way and tie off the casing and continue with a second batch.

When the meat starts to come out, check to make sure that the casing does not slip off the tube and that the meat is filling the casing, good idea to do it with a helper. Make sure the sausage comes out in a long tube, sausage links are tied off at the end. Be sure to leave 6 inches of casing on both ends.

When all the meat is in the casings, both ends should be tied off with tight double knots. Take a sewing needle (disinfected) and go up and down the casing piercing it with the needle.

Then with both hands, start forming the links, make sure they are tight in the casing, ours were about 4-5 inches, then twirl the link a couple of times, continue down the whole length of the coil, tie the sausages as shown in the photo.

The sausages should be hung to dry in a cool area without touching each other for approximately 12 hours before consuming. Enjoy!

This delicious Creamy Italian Sausage Pasta recipe is a satisfying and flavorful meal that the family will love. This recipe is not only delicious, but it is also easy to make, so it is an excellent option for busy weeknights. Plus, the sauce freezes well, so you can double up the recipe and freeze it for another night. This is one of my kids' favorite dinners! So I am confident this Creamy Italian Sausage Pasta will be a hit with your family.

Creamy Italian Sausage Pasta

oz Italian sausage meat ((Note 1))

onion (finely chopped)

celery

garlic (minced)

fennel

rosemary ((Note 2))

¼ tsp red pepper flakes ((Note 3))

nutmeg ((Note 4))

dry white wine ((Note 5))

heavy cream

chicken/vegetable broth

Parmesan cheese (freshly grated)

salt and black pepper

oz dried pasta

(optional)

parsley (optional)

Heat the olive oil in a large skillet over medium heat.1 tbsp olive oil

Add the Italian sausage and use a spatula to break the meat apart. Cook for 7-8 minutes until browned.14 oz Italian sausage meat

Add the onions and celery and lower the heat. Cook for 15 minutes until the vegetables are very soft.1 onion2 ribs celery

Add the garlic, fennel, rosemary, red pepper flake, and nutmeg. Cook over low heat for 1 minute.2 cloves garlic1 tsp ground fennel1 tsp dried rosemary¼ tsp red pepper flakespinch nutmeg

Deglaze the pan with the wine, and simmer for 2-3 minutes until reduced.⅔ cup dry white wine

Add the cream and broth, season lightly with salt and pepper, then put a lid on the pan and cook over low heat for 20 minutes while you cook the pasta.1 cup heavy cream⅔ cup chicken/vegetable broth

Make the sauce

Bring a large pot of water to a boil, add the salt, and cook the pasta for 1 minute less than the packet suggests.1 tbsp salt12 oz dried pasta

Once the pasta is cooked, reserve 2 cups of the pasta cooking water, and then drain the pasta.

Cook the pasta

Add the cooked, drained pasta to the sauce and toss well to coat.

Add ¼ cup of the reserved pasta water and cook everything over medium-low heat until the pasta is cooked to your liking.

Stir in the parmesan, adding more reserved cooking water if the sauce seems too thick. Taste and add salt and pepper to taste.½ cup Parmesan cheesesalt and freshly ground black pepper

Serve garnished with more parmesan and chopped parsley.parmesanfresh parsley

Finish the dish

I really enjoyed this dish. I’ll be honest I nearly didn’t add the fennel because I thought I didn’t like it but in the end I went with the recipe exactly as written and it was really good.

This was amazing! I actually forgot to add the Garlic so I can only imagine how much better it would be with it.  It was easy to follow and had incredible flavor.  It's a nice comforting dish.  Can't wait to make it again with all the ingredients!

Made this tonight, both myself and husband loved it, saved this recipe, very very delicious

Yum! The family gobbled this pasta right up. It has already been requested gain. :) Definitely going to double up and freeze next time as suggested.

I didn't believe the nutmeg could change the flavor but it does! Such a tiny dash brings out all the deliciousness in this pasta!

I made this last night and it was so delicious! I'm not a huge fan of cream sauces, but this one was perfect—not too rich and not too thin.

Delicious!  Just made it for dinner tonight!

I just made this and it's amazing the heat is there and the fennel  really  does it.

Wow was this delicious! So easy, so tasty, and the whole family absolutely loved it. My favorite part was that pinch of fennel.  I have requests already to make it again (and I definitely will!) Thank you for this delightful recipe.

This pasta is divine! That cream sauce is so decadent. Pretty sure I could eat it by the spoonful! I'm definitely saving this. It's absolutely worth making again.

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Top 8 italian sausage recipe recipes from across the web

The most viewed italian sausage recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed italian sausage recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine