I have an over abundance of already grilled mild Italian sausage. Does anybody have any easy recipes that I can use the sausage?

Just scramble it with some eggs. Toss in a little onion and some cheese...

I thought I would be able to eat it by itself but I changed my mind after the first two bites.

I was thinking something along the lines of with rice...suggestions welcomed.

Before I say something, I'd like to hear some details. What was the cause of this sausage festival?

quote:

Before I say something, I'd like to hear some details. What was the cause of this sausage festival?

He said sausage fest.... huh uhuh hhuu huuh uhhhuh

quote:

Originally posted by Bella Donna:
I was thinking something along the lines of with rice...suggestions welcomed.

You got it!!! This tastes WONDERFUL, and you won't believe how easy it really is (ignore the length)!!! In fact, I made this last night!!!

My Famous Italian Sausage and Mushroom Risotto
1 pound Italian sausage (if in link form, remove skin and crumble the meat)
3/4 pound sliced mushrooms (we like portabella)
1 pound risotto
1 can chicken stock
1 can beef stock
3 BIG cloves chopped garlic
1/2 BIG onion diced (we like the sweeter onion)
1/2 stick butter
olive oil
kosher salt
freshly ground black pepper

- pour both stocks in a pot and cook over medium-low heat (you just need it to be warm)
- In a big pot, melt butter over medium-high heat.
- When melted, add chopped garlic and diced onion. Cook until onion is translucent (about 5 mins)
- Add risotto and cook for approx 1 mins (you have to constantly stir the risotto)
- Add 2 ladlefuls of warm stock to risotto and stir until absorbed.
- When absorbed, add 1 more ladleful of stock and stir until absorbed.
- Keep adding 1 ladleful of warm stock and stirring until absorbed. Do this until the risotto is creamy and tender. This should take about 20-30 mins.
- In a separate pan, heat about 2 tblspns. of olive oil over med-high heat.
- Add sliced sausage and brown. Season w/ salt and pepper.
- When browned, remove sausage and add mushrooms and cook until they release their juices (about 5 mins).
- Add 1/2 ladleful of stock, turn heat to high and boil until stock is absorbed/evaporated. Add sausage and accumulated juices, stir and remove from heat.
- When risotto is finished cooking, add sausage and mushroom mixture to risotto and stir.
- Plate and grate parmesan cheese on top.

Sap, in that third to last step (add ½ ladleful of stock to mushrooms) you can substitute ½ cup of Madeira for the ½ ladleful of stock. You have to constantly stir the risotto. As soon as the previous ladleful of stock is absorbed, add another ladleful and keep stirring. Once it starts to get real creamy, you can stir less, and also, add less stock.

quote:

Originally posted by grunhauser:
Before I say something, I'd like to hear some details. What was the cause of this sausage festival?

I was afraid someone would ask. The politically correct answer would be "there was a sale on Italian sausage."

The truth was Friday was SApril Fool's Day

To see pics, post email address.

quote:

This tastes WONDERFUL, and you won't believe how easy it really is (ignore the length)!!!

Cocktail weenie's don't count.

Your favorite pasta with your favorite pasta sauce. The sausage is already cooked, so just slice it on the diagonal and put into the sauce long enough to heat it through just before serving.

Bueno appetito.

Sautee some peppers and onions. Throw it on a bun w/ peppers, onions, pasta sauce, and mozzarella or provolone cheese. Pop it in the oven until the cheese melts. Mmmmm!

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TheRik

i like a umbrian dish with lentils
they have also a special small form grown almost in the mountain called lenticchie di castellucio

One of my favorite simple dishes is italian sausage, rapini, and white cannellini beans

Saute, garlic in olive oil, add rinsed rapini, some red pepper flakes, s&p, and cover (I like to keep the greens a bit wet so they steam)

While that's steaming, add roughly chopped sausage to a separate pan and cook.

Add cooked sausage and a can of cannellini beans to the rapini and serve.

*If you want extra flavor from the sausage, add the rapini and beans to the pan you cooked the sausage in instead.

I was waiting for someone to recommend sausage, rapini, and pasta.

For me, I slice the garlic and saute in olive oil just until it is ever so slightly browned. Any more and it will get bitter. Maybe throw in a pinch of crushed red pepper. Then throw in the chopped rapini, salt and pepper, saute for a little bit. Add the sausage cut on the diagonal and toss everything together. Toss it with the cooked pasta. Drizzle with some good E.V olive oil, and shave some pecorino romano on top.

Yum. Goes great with a nice old Barolo or Barbaresco.

I hope she made something with these sausages by now?

You never know with her though....

They've been gone since mid-part of last week.

But I'm always in the mood for some sausage...

quote:

Originally posted by tsunami:
i like a umbrian dish with lentils
they have also a special small form grown almost in the mountain called lenticchie di castellucio

Like these?

Like these? [/QUOTE]


well they look nice,

i can not see "castelluccio" written on the label,
they would be the highest grown and the smallest and therfore the most prestichious.

i have found these in internet lentils di castelluccio but, maybe youre's are the same!

grunhauser,

i enjoyed looking youre pictures!

nice dishes!

i'm wondering if i could have such a space for fotos in the web.
how much space would that be?
is it limitated? pictures,time?
how much would that cost?

Hey, there!

I know, mine are not from Castelluccio, just straight umbrian stuff. I have not seen LdC anywhere near me.
Got some beluga lentils on Monday. I think I'll do something with scallops. Maybe add some red capsicum, some thyme. What do you think?

In regards to publishing your pictures on the web, please send the pictures par avion to me, along with a monthly cheque of 59.95 euros and I'll do it for you.

They looks nice!

about the pictures
hey that's a good price!

how can i send them to you?
they are 69.5 Terra-Byte!