sausage

Freezer Friendly Homemade Sausage Patties are perfect for a healthy breakfast and are so delicious!

Make Ahead Homemade Sausage patties

lbs ground pork (at room temperature)

1.25 lbs ground turkey (at room temperature)

parsley

tsp fine Celtic sea salt

sage

thyme

tsp chili powder

tsp black pepper

basil

oregano

tsp pure maple syrup (optional)

tsp red pepper flakes (optional)

Combine all the seasonings and mix until well blended. Add in ground meat, syrup and onion, using your hands to combine thoroughly. If cooking right away, shape into patties and cook over med-high heat on heavy skillet or griddle sprayed lightly with oil. Cook until nice and brown and no longer pink in the middle, a few minutes on each side.

To shape patties you can either use your hands or do what I did. Take some meat and place between two layers of plastic wrap. With a rolling pin roll out meat to desired thickness. Remove top layer of plastic wrap. Take a round cookie cutter or top of a drinking glass, and press down to cut out nice round sausage patties. Transfer to hot griddle or baking sheet to be frozen.

Breakfast Pizza with Sausage, Eggs, Spinach, and Cream recipe | Epicurious.com

(85 g) fresh mozzarella, pinched into small chunks

(220 g) shredded low-moisture mozzarella

baby spinach

garlic, chopped or very thinly sliced

(70 g) fresh sausage

(120 ml) heavy cream

salt

eggs

black pepper

chives

red pepper flakes

olive oil

hard cheese

Spicy Egg Sandwich with Sausage and Pickled Peppers recipe | Epicurious.com

unsalted butter

kosher salt

red pepper flakes (optional)

muffins,

Harissa paste (for muffins)

feta cheese, thinly sliced

Peppadew peppers (about 3 oz.)

cilantro leaves

Mayonnaise (for muffins)

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Tbsp. (or more) extra-virgin olive oil

chorizo,

butternut

onion,

Kosher salt

Lime wedges and cilantro leaves

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plain whole-milk Greek yogurt

lemon juice

garlic clove, finely grated

Tbsp. olive oil

lavash flour tortillas

red onion, halved, thinly sliced

dill pickles, sliced crosswise 1/4" thick

mint leaves

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Vegetable, sunflower, or olive oil,

Butter,

pork sausages

(50 grams) button mushrooms, sliced,

Salt and black pepper

tomato,

sugar (if roasting the tomato in the oven)

milk (for scrambled eggs)

(5-20 grams) butter (for scrambled eggs)

(brown) bread

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white sandwich bread

unsalted butter or nonstick vegetable cooking spray (for pan)

scallions, white and pale green and dark green parts separated, thinly sliced

spinach, thawed, squeezed dry

cheddar cheese, shredded (about 2 cups)

milk

full-fat Greek yogurt

mustard powder

nutmeg

This One Pot Italian Sausage Pasta is a weeknight dinner dream! Made with sun-dried tomatoes, baby spinach, garlic, and Italian sausage, this family friendly dinner comes together in less than 30 minutes!

One Pot Italian Sausage Pasta

dry spaghetti noodles

Italian sausage, sliced

sun-dried tomatoes, chopped (dry, not packed in oil)

garlic,

sea salt

water

baby spinach leaves

parmesan cheese

red chili pepper flakes (more to taste)

Cook sausage &amp; pasta: In a large pot over high heat, add spaghetti, sausage, sun dried tomatoes, garlic, olive oil, salt and water. Stir and bring to a boil uncovered, then reduce heat to medium high and cook for 10-11 minutes, stirring occasionally so the pasta doesn&#8217;t stick.

Add veggies &amp; cheese: Add spinach to the pot and continue to cook for about 3-4 minutes while stirring, until the spinach is completely wilted and almost all of the water has reduced from the pot. Remove from heat and add the parmesan cheese, ground black pepper and red pepper flakes, then mix. A thin sauce will form from the remaining pasta water and cheese. Serve with additional parm and red pepper flakes. Enjoy!

Here&#x27;s one of our Italian family recipes for sausage, peppers and onions.   It&#x27;s so easy to make and is great for parties, side dishes, and holidays.   Goes great with pasta and has lots of flavor!

Italian Sausage, Peppers and Onions and Recipe

green peppers

onion chopped in large chunks

Wash peppers thoroughly

Cut peppers in strips

Fry in olive oil 5 - 10 minutes

Add onion

Remove peppers

Add sausage and fry until brown and cooked through

Mix everything together in baking pan

Bake 375 for 10 minutes

Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!

Breakfast Burritos 

avocado, peeled, pitted, and diced

tomatoes

small shallot, minced (about 2 tablespoons)

jalapeño pepper, seeded and minced

lime lime

cumin

cilantro

smoked paprika

(6 oz) shredded Monterey Jack cheese

(10-in) burrito-size flour tortillas

Vegetable oil

Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.

In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.

Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the  pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).

Assemble the burritos: Spoon about 1/4 cup of the avocado-salsa onto each tortilla (you'll have a little leftover salsa; that's for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and 1/3 cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. 

Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. 

To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)

Smoky kielbasa sizzled with sweet bell pepper, onions and garlic in vibrant tomato sauce. This quick and easy sausage, pepper and rice skillet is downright delicious!

Sausage, Pepper and Rice Skillet Recipe

white rice

oz pkg smoked sausage

red bell pepper (sliced)

yellow bell pepper (sliced)

onion

garlic (minced)

tsp kosher sea salt

tomato paste

chicken broth (divided)

paprika

cayenne pepper

tbsp parsley (chopped)

In a small saucepan, cook rice according to the package&#039;s directions.

Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.

Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.

Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.

Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.

https://content.jwplatform.com/videos/iYHr6Ape.mp4

Sausage, Pepper and Rice Skillet.mp4

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sweet Italian sausage (about 4 links), cut into 1/4" coins

garlic cloves, thinly sliced

all-purpose flour

chicken stock chicken broth

carrots (about 5 1/2 ounces), peeled, cut into 1/4" coins

potatoes

peas,

dill

lemon juice, divided

kosher salt, divided

black pepper, divided

puff pastry,

baby spinach (about 4 ounces)

baby arugula (about 3 ounces)

radishes, thinly sliced

cilantro,

parsley,

almonds

Farfalle with Sausage, Tomatoes, and Cream recipe | Epicurious.com

sweet Italian sausages,

red pepper

garlic cloves,

whipping cream

farfalle (bow-tie pasta)

(packed) chopped fresh basil

Pecorino Romano cheese

Hot Italian sausage can vary from cook to cook, but they all have red chile pepper and garlic in them. Most have fennel seeds, too, and some add paprika, as I do. Once made, these links will keep in the fridge a week.&nbsp;

Hot Italian Sausage

pork

pork fatback

sugar

coriander

garlic

fennel seeds

red wine

hog casings

Cut the meat and fat into chunks that will fit into your grinder. Mix this with the salt and sugar and refrigerate overnight, or up to 2 days. You can skip this step, but your sausage will not bind as well.&nbsp;

Get out about 15 feet of hog casings and soak them in warm water. If you want, flush them with water; this helps the stuffing process and will let you know if you have any leaks.&nbsp;

Mix the minced garlic, pepper, coriander, hot paprika and oregano with the meat and fat and grind through a medium (6.5 mm) die. Chill the mixture in the freezer until it is about 33 degrees Fahrenheit. 

When the mixture is cold enough, add the fennel seeds, red wine and ice water and mix well with your (very clean) hands for 60 to 90 seconds. Your hands will ache with cold. You'll know the sausage is ready when it coheres in one mass. You'll also start to see whitish streaks form on the side of the container you're mixing in. You can also do this mixing in a stand mixer on low.

Pack your sausage into a stuffer and thread on a length of casing. Slowly ratchet down the meat to remove all air from the stuffer and the tube the casing is on. Leave about 4 inches of casing off the end of the tube; you'll use this to tie off later.&nbsp;

Stuff one big coil of sausage rather loosely. If you have more sausage to stuff, keep stuffing large coils until you're done. To form links, take a coil and pinch off two links about 6 inches long -- the first link is the end of the coil, the second one up from the end. Roll this link away from you a couple times. Tie off the end of the coil. Now move down the coil and pinch off another link. Roll this link towards you a few times. Move all the way down the coil until you get to the end. Tie off that last link. Repeat with other coils.&nbsp;

Gently compress each link looking for air pockets. Use a needle or sausage pricker to pop any air pockets. Gently compress the links to fill that gap. This takes finesse not to burst the casing.&nbsp;

When all you links are ready, hang them to dry. At room temperature, hang an hour or two. Ideally, you'll hang links between 33 and 39 degrees Fahrenheit overnight. Barring that, leave them uncovered in the fridge overnight before eating or freezing.&nbsp;

I like making this sausage with wild turkey because it gives me that nice white color -- veal would be traditional, but I don't use veal at home. You can do this with any white meat bird, too, such as pheasant or chukar or partridge. Of course an all-pork white brat is also pretty common. I do everything in grams here because you really do need some precision, especially with salt. If you don't own a kitchen scale, get one.&nbsp;You can alter the seasonings if you want, but this is a pretty fair re-creation of the Sheboygan brats I ate when I lived in Wisconsin, so try it this way first before you tinker.

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