Lentils, Sausage and Fennel

    

Lentils, Sausage and Fennel

For many cultures lentil are eaten January 1 with the saying your New Year will prosper with wealth.  That tiny legume is packed with protein.

Ingredients:
1 cup dried lentils
4 1⁄2 cups cold water
1 1⁄2 teaspoons salt, divided
1 medium fennel bulb, stalks discarded, reserving fronds (sometimes labeled "anise")
3 1⁄2 tablespoons virgin olive oil
1 medium onion, finely chopped
1 carrot, cut into 1/4-inch dice
1⁄2 teaspoon fennel seed
1 1⁄4 lbs Italian sausage links (prefer spicy) 
3 tablespoon chopped fresh flat-leaf parsley
1⁄2 teaspoon black pepper
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil, for drizzling

Directions:

Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. 

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt. 

Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. 

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board. 

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. 

Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. 

Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt. 
Cut sausages diagonally into 1/2-inch thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.   Drizzle all over with extra-virgin olive oil. 
Makes 4 (main course) very generous servings.

 

One Pot Sausage And Lentils

 One-Pan Sausage & Lentils

With canned lentils and ready-to-cook sausages, this dish is quick, easy and delicious. Mild Italian links work well here, but feel free to use any favourite sausage. A leafy green salad and some crusty bread would be excellent accompaniments. 

Ingredients:

1 tbsp (15 mL) olive oil

4 mild Italian sausages, about 1 1/4 lbs (565 g) total

1 medium red onion, thinly sliced

1 medium zucchini, cut into 1/4-inch (5-mm) rounds

1 orange pepper, cut into 1/2-inch (1-cm) dice

Salt to taste

2 cloves garlic, thinly sliced

1 sprig rosemary

1 can (540 mL) lentils, drained and rinsed

1 cup (250 mL) vegetable broth

1/2 cup (125 mL) water

2 tsp (10 mL) cider vinegar

1/2 cup (125 mL) crumbled feta cheese

1/4 cup (60 mL) roughly chopped parsley 

Directions:
Heat oil in a large high-sided pan over medium-high heat. Add sausages and cook until golden brown, 3 to 4 minutes per side. Transfer sausages to a plate.

Reduce heat to medium. Add onion, zucchini and pepper. Season with salt. Cook, stirring occasionally, until vegetables start turning golden, 3 to 4 minutes. Add garlic and rosemary. Cook 1 minute. Add lentils, vegetable broth and water. Stir to combine. Bring to a boil, then reduce heat to medium-low. Top with sausages and any juices. Partially cover and simmer until sausages are cooked through, about 10 minutes.                                                                                                    

Remove from heat. Drizzle with vinegar. Sprinkle with feta and parsley.  Serves 2 to 3

Tortellini Soup With Italian Sausage

Tortellini Soup With Italian Sausage

1 lb. Italian Sausage
1 medium onion, finely chopped
3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried thyme
2 pinches dried red pepper
1 1/2 tablespoon tomato paste
1 (14.5 ounce) can fire roasted tomatoes

2 cups beef broth

4 cups vegetable broth
10 ounces refrigerated tortellini
3 cups arugula (or spinach)
Grated Parmesan Cheese

Directions:

Brown Italian sausage with onion and garlic, add dried herbs, tomato paste,  vegetable broth, tortellini and arugula.  Simmer until tortellini is done.  Serve.

Spicy Sausage, Farro & Kale Soup

Spicy Sausage, Farro, & Kale Soup

If you can, use homemade chicken stock; if not, purchase low-sodium or no-salt broth. Then you can control the salt. While Tuscan kale is available in many supermarkets, regular kale will work as well. Farro, a dried grain, will be a little harder to find but is readily available in any Italian supermarket. The Parmesan rind adds further depth of flavor (so don’t throw rinds out, simply freeze until ready to make soup)
Ingredients:
1 tbsp (15 mL) olive oil
1 onion, finely chopped
1 carrot, finely chopped

1 celery stalk, including leaves, finely chopped
2 Italian sausages, mild or spicy
3 cloves garlic, minced
8 large fresh sage leaves, finely chopped
8 cups (2 L) chicken stock
¾ cup (175 mL) farro
1 Parmesan rind (optional) 
1 small bunch black Tuscan kale
1½ cups (375 mL) ½ inch (1 cm) diced butternut squash
Salt and black pepper to taste
Garnish
Toasted Italian bread slice and/or Parmesan curls

Directions:

In a large pot, heat oil over medium heat. Add onion, carrot and celery. Remove sausages from casings and stir with vegetables in pot. Stir frequently to break up and cook sausage, about 5 minutes. Add garlic and sage, and then stir. 

Add stock to pot. Rinse farro then add to stock along with Parmesan rind, if using. Bring to a boil then cover and simmer gently, stirring once or twice, for 30 minutes. Meanwhile, remove and discard ribs and stems from kale. Stack leaves and cut crosswise into 3-inch (8-cm) pieces. You should have about 7—cups (1.75 L) lightly packed. 

After 30 minutes, add kale and squash to pot. Continue to cook covered for 10 more minutes. Season to taste with salt and pepper. Ladle soup into bowls. Top with toasted bread slice, if desired, or use only Parmesan.    Makes 10 cups

Spicy Sausage, Pepper, And Feta Cakes With Maple-Mustard Cream

Spicy Sausage, Pepper & Feta Cakes 

With Maple-Mustard Cream

Hot sausage and mustard never looked so good! Cute Spicy Sausage, Pepper & Feta Cakes can be made ahead, and the Maple-Mustard Cream dip just needs a stir!  Great Breakfast Treat!

These three-bite cuties let the spicy sausage and creamy feta flavours shine through. Smoked paprika in the batter assures a hot, tingling vibe. They’re good keepers too, so make ahead as you like. Dress up with a swirl of sour cream and sliced green onions, slivered red pepper or a hot pepper relish. For the dippers in your group, add our easy Maple-Mustard Cream (recipe follows).

Ingredients:
7 oz (200 g) hot Italian sausage, about 2 large sausages
Canola oil for skillet and frying
4 oz (115 g) Greek feta (see TIP)
1/2 cup (125 mL) finely chopped red pepper
1/4 cup (60 mL) thinly sliced green onion, green parts only
2 eggs
1/2 cup (125 mL) milk
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) salt

Directions

Remove casings from sausages and place sausage meat in an oiled skillet. Flatten to about 1/4-inch (5-mm) thickness. Place over medium heat. Cook until no trace of pink remains about 2 minutes a side. You do not want to brown and toughen it. 

Remove to a chopping board. Finely chop into about 1/4-inch (5-mm) dice. It should measure about 1 cup (250 mL). Place in a large bowl.

Crumble the feta into pea-size pieces. It should measure about 1 cup (250 mL). Add to sausage, along with red pepper and onion, and toss to evenly distribute. 

In a medium-size bowl, whisk together eggs and milk. In another bowl, stir flour with paprika and salt. Gradually whisk flour mixture into egg mixture just until no large lumps remain. Pour over the sausage mixture and stir with a spatula until mixed. 

Generously oil a medium-size skillet and place it over medium heat. When hot, scoop up 1 rounded tbsp (25 mL) of batter. Drop into hot oil and gently spread to form a cake about 2 inches (5 cm) in diameter. Don’t flatten. Repeat with 3 more cakes. Cook until underside is golden brown, 1 1/2 to 2 1/2 minutes a side. Turn using a firm spatula. Remove to a baking sheet or platter, and keep warm. Repeat with remaining batter, adding more oil to the pan when needed. Stir remaining batter from time to time.

Serve right away or refrigerate, covered, for up to 2 days. Serve at room temperature, or warm cold cakes in a 350°F (177°C) oven for 5 minutes.    Makes 24 mini cakes

Maple-Mustard Cream
Blend 1 tbsp (15 mL) Dijon mustard with 1 tbsp (15 mL) maple syrup or honey. Whisk in 1/2 cup (125 mL) sour cream. If making ahead, refrigerate, covered, for up to 2 days.

TIP Do not buy crumbled feta for this recipe. It’s best to purchase a piece of creamy Greek feta and crumble it yourself.

Tuscan Soup

Zuppa Toscana  Tuscan Soup

Previously published October 16, 2013 with 1,304 searches.  A very popular soup from Olive Garden.

Zuppa Toscana (better than Olive Garden!)

Directions:

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)

4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

Italian Sausage And Tomato Soup

 Phillis Carey’s Recipes of the Week November 6, 2020

ITALIAN SAUSAGE AND TOMATO SOUP

Serves 6 to 8.

2 slices bacon, diced
1 lb. Italian sausage, casings removed and crumbled
1 cup chopped red onion
3 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 bay leaf
1-28 oz. can diced tomatoes in juice
6 cups low sodium chicken broth
1/4 cup orzo
1-15 oz. cannellini or other white beans, rinsed and drained Salt and pepper to taste
1/2 cup coarsely chopped fresh basil
1/2 cup freshly grated Parmesan

1. Cook bacon in a large pot over medium heat to render the fat and to cook until almost crispy. Add the crumbled sausage and continue cooking and stirring occasionally until sausage is browned. Add the onions and cook for 5 minutes. Add the garlic, oregano and red pepper flakes and toss 30 seconds.

2. Stir in bay leaf, tomatoes and chicken broth. Bring to a boil; simmer for 10 minutes. Add the orzo and cook 5 minutes. Add the beans and simmer until heated through and orzo is tender, about 5 minutes. Season to taste with salt and pepper. Stir in the fresh basil and serve sprinkled with Parmesan.

Tortellini Soup With Italian Sausage

Tortellini Soup With Italian Sausage

 Ingredients:

1 lb Italian Sausage
1 medium onion finely chopped
3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon dried thyme
2 pinches crushed red pepper
2 cups beef broth
1 1/2 tablespoons tomato paste
1 (14.5 ounce) can fire roasted tomatoes
4 cups vegetable broth
10 ounces refrigerated tortellini
3 cups arugula  (or spinach)
Grated Parmesan Cheese

Directions:

Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat.  When it is almost fully browned add the onion and cook until the sausage is done browning and the onion has softened.  Turn the heat to low and add the garlic, basil, oregano, parsley, thyme and crushed red pepper; cook for 1 minute stirring constantly.

In a small bowl whisk the tomato paste with about 1/2 cup beef broth. Add the vegetable broth, remaining beef broth, fire roasted tomatoes and thinned out tomato paste.  Increase the heat to medium low and simmer for 3-4 minutes.

Add the cheese tortellini and simmer for 10-15 minutes or until the tortellinis are cooked to your desired tenderness.  Remove the pan from the heat and stir in the arugula.  Add salt and pepper to taste.  Sprinkle each bowl with 1-2 tablespoon freshly grated Parmesan cheese.

Notes

You can substitute spinach for arugula without any changes to the recipe.

Most grocery stores carry refrigerated pasta although you may have to ask where it is in the store.  You can always substitute frozen cheese tortellini.

Try to purchase a good Italian sausage from a local Italian meat market.  If it is only available in links simply cut the casings off.

This soup is really so quick and easy that is doable on a weeknight.

Dried herbs work best in soup where their flavors have time to permeate the whole pot.  I like to add them right before the liquids and stir for about 1 minute.

Buy the freshest dried herbs you can get.  If they don’t have much smell to them anymore than they have lost their potency and they will not lend much to the recipe.  It is time to replace them.

The crushed red pepper adds a very minuscule amount of heat but if the idea of adding it leaves you apprehensive than omit it.

Sausage and Red Pepper Braid

Sausage and Red Pepper Braid.

Ingredients:

Flour for dusting
No Knead Dough base OR

1 tube refrigerated Crescent Rolls
2 tablespoons olive oil
7 ounces fresh mozzarella, sliced
5 ounces cooked Italian sausage
1/2 cup roasted red pepper strips
1 teasspoon fresh thyme leaves
1/4 cup pasta sauce
olive oil for brushing
1 tablespoon sesame seeds

Directions:

Dust work surface with flour. Roll out dough to a 10x12-inch rectangle. Transfer to a lightly floured sheet of parchment paper; brush with olive oil. 

Layer dough with half the mozzarella, cooked sausage, roasted red pepper, thyme leaves, and finish with the remaining mozzarella. Drizzle with pasta sauce. 

Cut eight evenly spaced horizontal slices toward filling along each side. Starting from top of 12" piece of dough, cross strips over top of the filling. (Strips should cross each other about 1 1/2 inches from ends.)  I cut strips 3" angeled toward center which makes the center for the filling to small  I recommend a 2 1/2" strip angled.

Do not stretch strips too much or they may break during baking. Repeat for all strips, folding last two under loaf.

Place braid on parchment paper on a rimmed baking sheet. Let rest 45 minutes. 

Preheat oven to 400°F. Brush braid with oil and sprinkle with sesame seeds. Bake 30 to 35 minutes or until golden brown. Makes 1 braid.

Matuffi-Layered Polenta And Sausage Mushroom Tomato Sauce

MATUFFI—LAYERED POLENTA AND 

SAUSAGE MUSHROOM TOMATO SAUCE

Ingredients:

Sauce:
1 T. olive oil
1 cup chopped onion
2 T. minced garlic
1-10 oz. pkg. sliced mushrooms
(white or crimini)
12 to 16 oz. spicy or mild Italian
sausages, casings removed
3/4 cup dry red wine
1-28 oz. can crushed tomatoes with
added puree
1-14 oz. can diced tomatoes with juice 
1/4 cup tomato paste
1 T. golden brown sugar
1 T. dried oregano

Serves 6.
1 bay leaf
1/2 tsp. dried crushed red pepper 
1/2 cup chopped fresh basil, divided use
Polenta:
5 cups chicken broth
2 cups whole milk or more
chicken broth
2 T. unsalted butter
1 tsp. salt
1/2 tsp. freshly ground pepper
1 1/2 cups yellow cornmeal
1/2 cup freshly grated Parmesan
cheese

1. For sauce, heat oil in heavy large saucepan over medium heat. Add onion, mushrooms and garlic; sauté until softened, about 12 minutes. Add sausage to pan; sauté until cooked through, breaking up meat with back of spoon, about 7 minutes. Add the wine and bring to a simmer. Add remaining ingredients, except for the basil. Cover and simmer until flavors blend, stirring occasionally, about 30 minutes. Uncover and cook another 10 minutes or so or until thickened and flavorful. Discard bay leaf and stir in half the basil. Keep warm.
2. For Polenta, bring broth, milk, butter, salt and pepper to a boil in a large pot. Gradually whisk in cornmeal. Reduce heat and simmer, stirring often, until very thick and creamy, about 9 minutes. Remove from heat and stir in the cheese.
3. To serve spoon half the polenta onto plates or into bowls. Top with half the sauce. Repeat with polenta and sauce and finish with basil.

Penne Tossed With Ricotta Cheese And Sausage

Penne Tossed With Ricotta Cheese And Sausage

Serves 2 as a main dish and 4 as a side dish.
Ingredients:
1 T. olive oil
1/2 lb. spicy or mild Italian sausages
1/2 lb. penne pasta
1/2 lb. whole milk ricotta cheese
2 T. chopped Italian parsley
Pinch red pepper flakes
Pinch freshly grated nutmeg
Salt and pepper to taste
1/2 cup freshly grated Pecorino Romano cheese

Directions:
1. Heat olive oil in a medium nonstick skillet over medium high heat. Remove sausage casings and break into 1 inch pieces into the skillet. Cook, stirring often, for 8 to 10 minutes or until sausage is cooked through; set aside.

2. Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain pasta, reserving 1 cup cooking liquid

3. To the hot pasta cooking pot add the ricotta, 3/4 cup pasta cooking liquid, parsley, red pepper flakes and nutmeg. Stir to combine and stir in cooked sausage and then the pasta. Mix in remaining cooking liquid if necessary to thin sauce further. Stir in half the Romano and serve pasta immediately topped with remaining cheese. 

Lasagna

Lasagna

Ingredients
Sauce
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 ½ cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
¾ pound ground sirloin
¼ cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
½ cup flour
1 pound Italian sausage, a mix of hot and sweet

Lasagna
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
½ cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria 

Directions:
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour. 

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside. 

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce. 

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly. 

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. 

Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. 

Bake 30 minutes. Let stand 10 minutes before serving.

Pepper And Sausage Rigatoni

Pepper And Sausage Rigatoni

Serves 6

Ingredients

1 pound rigatoni or penne or ziti pasta
1 pound Italian sausage (sweet or hot)
1 red bell pepper, seeds removed, chopped
1 yellow bell pepper, seeds removed, chopped
1 small white onion, chopped
3 cloves garlic, minced
1 (28 oz.) can Italian plum tomatoes, with juices
3/4 cup mozzarella cheese, grated
1/2 cup fresh basil, chopped
2 tablespoons extra-virgin olive oil, divided
red pepper flakes, to taste
kosher salt and freshly ground pepper, to taste

Directions

Bring a large pot of salted water to boil and cook pasta according to packaging directions.

Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and cook sausage until browned on all sides. Remove and let cool 2-3 minutes, then slice sausage into 1/4-inch rounds.

Add another 1 tablespoon olive oil to pan and add onion and peppers. Cook until translucent and softened.

During the last 1-2 minutes of cooking the veggies, add garlic and cook until fragrant. Then return sliced sausage to pan and toss together.

Pour in tomatoes and chopped basil and use a wooden spoon to break tomatoes up into smaller pieces.

Season with salt, pepper and red pepper flakes. Taste and adjust seasoning, if necessary.

Add pasta to sauce and stir in mozzarella.

Toss everything together to combine and serve immediately.

Italian Sausage Breakfast Bread Pudding

Italian Sausage Breakfast Bread Pudding 

With Provolone Cheese, Fresh Tomatoes And Basil

Serves 8 to 10.
Ingredients:

1 lb. Italian pork sausage
10 cups cubed day old or toasted French or Italian bread (1 lb.)
2 cups grated Provolone cheese
6 T. chopped fresh basil, divided use
10 eggs slightly beaten
4 cups half and half or whole milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
Fresh ground pepper to taste
3/4 cup diced seeded plum tomatoes
1/3 cup freshly grated Parmesan cheese
Directions:
Heat a nonstick skillet over medium heat. Break up the sausage into chunks and cook, stirring and breaking into small pieces, for 8 minutes or until sausage is well browned and cooked through. Remove to a strainer to drain off excess fat.

Place bread cubes in a well-buttered 9 x 13 inch baking pan. Sprinkle with cheese and 4 T. fresh basil. Whisk the eggs, milk, dry mustard, onion powder and pepper in a medium bowl. Pour evenly over the bread and cheese. Sprinkle sausage over the top. Let rest for 15 minutes before baking. (Casserole may be covered and refrigerated overnight at this point.)

Preheat oven to 325 degrees. Bake uncovered for 45 minutes. Sprinkle with tomatoes and then Parmesan cheese and continue baking for 15 minutes or until casserole is set. Immediately sprinkle with remaining 2 T. basil. Let rest 10 minutes before serving.

Sausage, Apple And Dried Cranberry Stuffing

Sausage, Apple And Dried Cranberry Stuffing Serves 10 to 12.
1 lb. firm white bread, cut into 3/4-inch cubes (about 12 cups)
1 lb. sweet Italian sausages, casings removed
1/4 cup unsalted butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks) 
1 lb. tart green apples, peeled and chopped
2 cups chopped celery with leaves 4 tsp. poultry seasoning
1 cup dried cranberries
4 tsp. chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/2 to 2 cups canned low-salt chicken broth

*

Directions:

1. Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

*

2. Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing. 

*

3. To bake, preheat oven to 350°F. Butter 15x10x2-inch baking dish or 2 smaller casseroles. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown if desired, about 15 minutes.

***

Shrimp And Sausage Cioppino

Shrimp and Sausage Cioppino

Ingredients

1/4 cup extra-virgin olive oil
1 large fennel bulb, trimmed and 
    chopped into 1/2-inch pieces
4 cloves garlic, peeled and smashed
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, plus 1/2 
   teaspoon
1/4 teaspoon freshly ground black   
   pepper, plus 1/4 teaspoon
1 pound spicy Italian turkey sausage 
   links, casings removed
2 cups white wine, such as Pinot Grigio
1/4 cup tomato paste
3 cups low-sodium chicken broth
1 bay leaf
1 pound large shrimp, peeled and 
   deveined
1 (15-ounce) can cannellini beans, 
   rinsed and drained
1 cup fresh basil leaves, chopped
1 tablespoon chopped fresh thyme 
   leaves
Serving suggestion: crusty sourdough bread

*

Directions

In a Dutch oven or large saucepan, heat the oil over medium-high heat. 

Add the fennel, garlic, shallots, 

1/2 teaspoon salt, and 

1/4 teaspoon pepper. 

Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. 

Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. 

Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.

Uncover the pan and add the shrimp, beans, basil, and thyme. 

Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. 

Remove the bay leaf and discard.

Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Ladle the cioppino into soup bowls and serve with crusty bread.

Orecchiette With Broccoli Rabe, Spicy Italian Sausage, and Pesto

Orecchiette With Broccoli Rabe,

Spicy Italian Sausage, and Pesto

Ingredients

• For the Pesto:
• 2 cups packed fresh basil leaves
• 1/4 cup pine nuts
• 3 medium garlic cloves, roughly chopped (about 1 tablespoon)
• 1/3 cup finely grated fresh Parmesan cheese, plus more for serving
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
•  
• For the Pasta:

1 pound orecchiette

1 pound fresh hot Italian sausage (remove casings if necessary)

2 tablespoons extra-virgin olive oil

2 garlic cloves, crushed

2 pounds broccoli rabe, tough ends trimmed, leaves and stem chopped into 2-inch pieces

1 cup homemade or store-bought low-sodium chicken stock

2 tablespoons unsalted butter

• *

Directions:

For the pesto:  

Pulse basil and pine nuts in a food processor until finely chopped, about five 1-second pulses.  Scrape down the sides, add garlic, and pulse again until chopped.  With the motor running, slowly pour in the olive oil through the top, stopping to scrape down sides as necessary.  Transfer to a small bowl.  Stir in parmesan cheese, and season to taste with salt and pepper.

*

For the pasta: 

Bring a large pot of salted water to a boil over high heat. Cook orecchiette according to directions on the packaging. Reserve 1/4 cup of pasta water and drain pasta in a colander.

*

Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking up the meat with a wooden spoon, until browned, 3 to 4 minutes. Stir in garlic, and cook until fragrant, about 30 seconds.

*

Add half of the broccoli rabe and stir until leaves wilt, making room from the other half. Once all the broccoli rabe has been added, cover skillet and cook over medium-low heat until stems are bright green, stirring occasionally, 3 to 5 minutes. Season with a pinch of salt. Pour chicken stock into skillet and bring to a boil over medium-high heat. Cook uncovered until liquid reduces to a sauce and broccoli rabe stems are tender, 2 to 4 minutes.

*

Add cooked orecchiette and butter to skillet and cook over medium-high heat until the pasta is completely coated in the sauce. If it looks too dry, and some of the pasta water. Season to taste with salt if necessary.

*

Serve orecchiette with a generous spoonful of the pesto and a sprinkling of grated Parmesan.

Italian Sausage Patties with Peppers, Pesto, and Penne

Italian Sausage Patties with

Peppers, Pesto, and Penne

*

These burgers have terrific texture. The secret? Mixing lean ground pork with the sausage. Since basil is a luxury in the winter, and as these are burgers after all, purchase bottled pesto—Classico makes an excellent one.

*

Burgers

1 lb. uncooked hot or sweet Italian
sausage, preferably with fennel  

8 oz. lean ground pork
1 large garlic clove, minced
¼ cup chopped fresh flat-leaf parsley
1 to 2 tbsp. olive oil (for frying)

6 ciabatta or other buns

Peppers

2 medium sweet peppers, preferably
different colors
½ medium sweet onion
1 tbsp. olive oil
1 tbsp. pesto

Penne

8 oz. penne rigate
1½ cups homemade or purchased
tomato sauce for pasta
½ cup grated Parmesan cheese

2 tbsp. pesto*

*

1. Remove sausage’s casing; crumble sausage into a bowl. Crumble in pork; sprinkle with garlic and parsley. Using hands, toss until well mixed. Divide and form into 6 patties, each about ¾ inch (2 cm) thick. (Burgers can be covered and refrigerated for up to a day.) 

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2. Seed peppers; slice into strips about ¼ inch (5 mm) wide. Likewise slice onion. (Peppers and onions can be covered and refrigerated for up to a day.) When ready to sauté, heat 1 tbsp (15 mL) olive oil in a medium frying pan over medium heat; add peppers and onions. Sauté, turning occasionally, for 20 to 25 minutes or until softened. Then stir in pesto; reduce heat to low to keep warm while frying burgers. 

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3. Meanwhile bring a large saucepan or pot half-filled with salted water to a boil; cook penne according to package directions, usually about 10 minutes. Drain and refresh under cold running water. (Penne can be covered and refrigerated for up to a day.) Heat tomato sauce in medium saucepan over medium heat until hot. Stir in cooled penne. When hot, spoon onto one side of warmed large serving plates; garnish with cheese and a dollop of pesto. 

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4. Simultaneously, cook burgers, frying in batches or in 2 pans as needed. Heat 1 to 2 tbsp (15 to 25 mL) oil in a large frying pan sprayed with high-heat cooking spray (or a nonstick pan) over medium heat until very hot. Add burgers without crowding; sauté 8 to 10 minutes per side or until crusty and cooked through. Slide into buns, top with peppers and serve with penne. 

Makes 4 generous servings

Italian Sausage

Italian Sausage

This is a recipe from the former Sylvesters Meat Market in Bellevue Ohio.  It was given to me years ago with the promise it would never be shared to be competition with them.  When they were in business, we would order a large amount of sausage from this great meat market. I would make spaghetti sauce and freeze in meal size containers.  That was great "fast food" when our children were young.

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10 lbs. ground lean pork                       1 lbs. ground pork
3 ounces salt                                          1 1/4 tablespoon salt
1/2 ounce freshly ground black pepper  3/4 tsp black pepper
1/2 ounce fennel seed                            3/4 tsp fennel seed
1/2 ounce paprika                                   3/4 tsp paprika

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Mix ingredients well into the ground pork with a little water or

wine, about 3/4 cup.   

Sausage and Lentils With Fennel

                                                               

                          Sausage and Lentils with Fennel

A fennel trifecta—you'll find that the sweet fronds, bulb, and seeds mix harmoniously in this dish.   Serves 4

Ingredients:

1 cup dried lentils (preferably French green lentils; 7 ounces

4 1/2 cups cold water

1 1/2 teaspoons salt

1 medium (3/4-pound) fennel bulb (sometimes labeled "anise"), stalks     

    discarded, reserving fronds

3 1/2 tablespoons olive oil

1 medium onion, finely chopped

1 carrot, cut into 1/4-inch dice

1/2 teaspoon fennel seeds

1 1/4 pounds sweet Italian sausage links

3 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon black pepper

1 tablespoon red-wine vinegar, or to taste

Extra-virgin olive oil for drizzling

Directions:

Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. 

While lentils simmer, cut fennel bulb into 1/4" dice and chop enough fennel fronds to measure 2 Tablespoons. Heat 3 Tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in carrot, onion, fennel buld, fennel seeds, and remaining teaspoon salt. Cover pan and cook stirring occasionally, until vegetables are very tender, about 10 minutes.

Meanwhile lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 Tablespoon oil in a 10" skillet over moderately high heat turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper 1 Tablespoon vinegar and 1 Tablespoon fennel fronds. Season with vinegar and salt.

Cut sausages diagonally into 1/2" thick slices. Serve lentils topped with sausages and sprinkled with remaining fennel fronds. Drizzle all over with extra-virgin olive. Serves 4   Main Courses.