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Old 08-26-2003, 08:28 PM   #1
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Any creative ideas for Italian Sausage?

I have about 1/2 lb that I need to use. I used the other half in my meatloaf and Im not sure what to do with the rest. I want to try something new!
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Old 08-26-2003, 09:28 PM   #2
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How 'bout sausage & peppers?

There's not much to making that, you just need to chop some peppers (red, green, yellow, whatever's on hand), and onions , fry em up in some garlic and olive oil. Then prepare your sausage links the way you normally do -- I usually grill them up on the, well, grill! Or I'll use an electric skillet and start cooking the sausage in there, then when the peppers & onions are kinda softer, I'll throw them in there and let them cook down, until the sausage is cooked all the way through.

Or -- you can just deep fry them and have them with eggs .

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Old 08-27-2003, 04:44 AM   #3
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Or quiche: (half this recipe)

Kathy's Quiche:

1 pound sausage, cooked
8 eggs
1 cup cream
8 ounces grated cheese
salt & pepper to taste

Brown sausage. Combine the eggs, cream & salt & pepper. Spray 2 9" glass pie pans. Divide the sausage and cheese evenly between the two pans, and combine. Pour the eggs and cream over top.

Bake at 350 for approximately 45 minutes.
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Old 08-27-2003, 05:15 AM   #4
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Slice it into rounds(or crumble if it's loose), brown it well, drain and layer into a microwave casserole -top with cheese and pasta sauce and nuke until hot and melty
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Old 08-27-2003, 05:34 AM   #5
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Crumble up and brown. Put in a ziploc bag and keep in the freezer to use as a pizza topping.

1 pound hamburger
1 pound bulk Italian sausage
2 t. dry, minced onion
1/2 t. granulated garlic
1/2 cup parmesan (I used the kind in a can)
2 eggs
1/2 t. salt
1/4 t. pepper

Mix all ingredients in a large bowl using fingers. Shape in golf ball size meatballs and place on a large baking sheet with sides. Bake at 375║ for 15-20 minutes until meatballs are done all the way through.

Makes about 30 meatballs (4 meatballs - 1.5 carbs)

1 pound hamburger
1/4 pound Italian sausage
1 clove garlic, minced
2 T. onion, chopped
2 T. green pepper, diced
1/2 cup fresh mushrooms, sliced
1/2 cup tomato sauce (no sugar added)*
Salt, to taste
1/8 t. pepper
1/8 t. basil
1/8 t. oregano
2 eggs
1/2 cup mayo
1/4 cup heavy cream
Pinch parsley (optional)
8 oz. mozzarella, shredded and divided
1 T. parmesan, grated

Brown the hamburger and sausage with the garlic, onion, peppers and mushrooms; drain fat. Add tomato sauce and seasonings to taste. Put the meat sauce in a greased pie plate. Mix in 1/2 of the mozzarella cheese. Beat the eggs and mix in the mayo, cream and parsley; beat well. Stir in the parmesan and the rest of the mozzarella. Pour custard over meat. Sprinkle top with a little basil, if desired. Bake at 350║ for 35 minutes or until set. Let stand 10 minutes before serving.

Makes 6-8 servings (6 servings - 4.5 carbs each) (8 servings - 3.5 carbs each)

* I've also made this using a whole 8 oz. can of tomato sauce. This increases the carb counts to: (6 servings - 6 carbs each) (8 servings - 4.5 carbs each)

1 lb. bulk Italian sausage, browned and drained
8 oz. shredded mozzarella
5 eggs
4 oz. can mushrooms, drained
1/4 c. green pepper, chopped (or a few more)

Put the sausage in a greased pie plate. Top with cheese and mix in slightly. Distribute mushrooms and peppers evenly over cheese. Beat eggs well (don't add any salt, the sausage is salty enough); pour over all. Bake at 350║ 35 minutes. Let stand 10 minutes before cutting.

Makes 6-8 servings (6 servings - 4 carbs each) (8 servings - 3 carbs each)

Last edited by LindaSue; 08-27-2003 at 06:01 AM..
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Old 08-27-2003, 12:48 PM   #6
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Thanks ladies! They all sound great.
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Old 08-27-2003, 03:40 PM   #7
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I also have about a half pound I need to use. I am making stuffed mushrooms to go with my Chicken parmesan. Cook and crumble the sausage with some onion, the mushroom stems and garlic. Mix in some grated mozzarella. Fill the mushroom caps and top with more mozzarella and bake. I have made these several times and they are WONDERFUL!!
The recipe is on the Atkins site. "Baked Stuffed Mushrooms with Sausage and Mozzarella"
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Old 08-27-2003, 07:46 PM   #8
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Those pictures look so darn professional! And what is that beautiful dish pattern?!
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Old 08-27-2003, 08:49 PM   #9
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Old recipe of mine, but now I have LC Penne noodles from Trader Joe's to use.

Fry up 1 package mild Italian sausage (the links)until done then cut them into 1-2 inch pieces. Remove and set aside

add to pan 2 Tbsp olive oil
2 Tbsp fresh garlic
1/4 cup chopped onions
cook until onions are clear in color then add

1 sm can of sliced or whole black olives
1 sm can sliced or whole mushrooms
1 sm can diced green chilies
1/2 Tbsp red pepper flakes
1 15oz. can diced tomatoes
2 Tbsp tomato paste (to thicken)
1 can chicken broth
add cooked sausage and Penne pasta back in and simmer on low for ten more minutes, top with either shredded cheese or sour cream..

Last edited by Tater Head; 08-27-2003 at 08:52 PM..
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Old 08-27-2003, 09:11 PM   #10
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Minus the bread crumbs and stuffing portabello caps so it's more a meal than appetizers.

1 tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
Salt and pepper
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green, leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper, seeded and chopped
1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
3 slices white bread, toasted and buttered, chopped into small dice
1/3 cup grated Parmigiano or Romano, 2 handfuls

Preheat oven to 500 degrees F.
Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

Rachel Ray 30 min meal recipe

made these Monday night and they were great
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Old 08-28-2003, 06:42 AM   #11
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OMG those pictures look yummy!!!
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Old 08-28-2003, 06:56 AM   #12
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Thanks, woodswoman. Would you believe that my husband picked out that pattern before we got married? It's called Ming Tree (by Nikko) and it's been discontinued. I've ordered extra pieces through this site - http://www.replacements.com/webquote/nikmit.htm (you can see a photo of the pattern there), but it's a lot more expensive than it originally cost for the set, plus we both worked at JC Penney, where we bought the dishes, and they had them marked down plus we got a 15% employee discount.

I take the recipe photos for my website with a very cheap digital camera - Visioneer 2 mega pixels (cost around $70). It's just ok for printed photos, but great for web images. I'm having a lot of fun with it and I enjoy working on my recipe site.
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