Sausage Recipes

Sausage and Peppers

1 lb Mangia Famiglia Sausage (hot or sweet)
1-2 red or green peppers (sliced)
1 small onion (sliced)
8 oz mixed mushrooms (optional)
1/2 cup dry white wine
2 tbsp. Olive Oil
Cut sausage in 2 in pieces. In medium skillet, add olive oil and brown sausage on medium heat. Remove sausage from skillet and transfer to a plate add the onions and peppers. Sauté un soften approximately 5 mins. Add wine. Cook for 1 minute.
Add sausage back to skillet. Add mushrooms. Let simmer until sausage is fully cooked. Approx. 30 minutes.
Serve with rice, over pasta or on hoagie rolls.

Beans, Escarole and Sausage

Serves 5 – 6

1 lb Mangia Familgia Sausage (hot or sweet)
2 heads escarole (cleaned and chop leaves in thirds)
2 15.5 oz cans Cannelloni beans (drain ½ of each can)
1 medium onion (chopped)
3-4 cloves of a garlic (chopped)
1 cup white wine
1 cup chicken broth
2 tbsp olive oil
¼ cup of Mangia Famiglia Special Blended Grated Cheese
Hot Pepper flakes (optional)
Salt and pepper to taste

½ lb small pasta such as Orzo, Ditalini, etc.. (optional)

Cook the sausage whole in a large skillet.  Cook about 5 minutes on each side until it is pink inside (almost fully cooked.)  Remove from skillet and set aside. When cooled enough slice sausage in bite size pieces.

Add olive oil directly in same skillet.  Sauté onion for about a minute and then add garlic.  Cook for a few minutes until translucent.  Add the white wine and cook down for about 5 minutes.  Then add the Cannelloni beans and liquid from the cans.  Cook for another 2 minutes.  Add the chicken broth and then add the escarole.  Gently mix and simmer until escarole is cooked while continuing to stir gently.  Salt and pepper to taste (add pepper flakes.)  

Add the sausage and gently stir, simmer for a few minutes until sausage is fully cooked.   

Optional…cook small pasta according to box directions.  Scoop out of pot and add directly into the pan and gently stir all ingredients.  Top with grated cheese!  If you don’t want to use the pasta, serve with good Italian bread.

Sausage, Mushroom and Spinach Frittata

4 ounce ground sausage
6 ounce mushrooms sliced
2 cups spinach
1 cup cherry tomatoes sliced
3 Tablespoons green onions sliced
8 eggs
1/2 cup heavy cream
1 cup mozzarella cheese shredded
Salt and pepper

Preheat oven to 375 degrees.  In a medium sized skillet add the ground sausage.  Sauté and crumble until cooked throughout.  Remove and set aside on a plate.

 Add the mushrooms and sauté for 1-2 minutes and then add the spinach until it starts to wilt.  Add cherry tomatoes and green onions and add the sausage back to the mixture.

 In a medium bowl combine eggs, heavy cream, cheese, salt and pepper.  Pour on top of the sausage and vegetables. 

 Bake for 15-20 minutes or until top is golden brown and egg mixture is set.

“Gravy” and Sausage

1 lb Mangia Famiglia Sausage (hot or sweet)
2 tbsp. Olive Oil
32 oz Mangia Famiglia Marinara

Cut sausage in 2-3 in. pieces. In medium sauce pan, brown sausage on all sides in olive oil on medium heat. Pour marinara in saucepan. Gently stir and simmer for 45 minutes to an hour until sausage is fully cooked. Stir occasionally. Serve over pasta.

Italian Sausage Stuffing 

1 pound Mangia Famiglia sweet Italian sausage, casings removed
1 stick unsalted butter, plus more for the baking dish
4 stalks celery, chopped
2 onions, chopped
2 tablespoons chopped fresh sage
3 cups low-sodium turkey or chicken broth
Kosher salt and freshly ground pepper
1/2 cup chopped fresh parsley
16 cups 1/2-inch stale country white bread cubes (1 1/2 pounds)

Preheat the oven to 375 degrees. Butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.     

Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.

Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake for 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

Easy Sausage Stuffed Peppers

4 medium bell peppers
1 lb Mangia Famiglia Sausage casings removed (hot or sweet)
1 1/2 cups of cooked rice
2 tbsp. of olive oil
2 cups Mangia Famiglia Marinara
1/2 cup of parmesan cheese or Mangia Famiglia Special Blend Cheese
1 cup of mushrooms (chopped ~ optional)
1 1/2 cups shredded mozzarella
Salt and pepper to taste
Preheat oven to 350 degrees
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membranes as you can. Set aside.
In a large skillet, heat 2 tablespoons of the olive oil. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Transfer to plate. (Remove some grease if necessary.)
Add the remaining 2 tablespoon olive oil to the pan. Add the chopped pepper tops and cook, add the mushrooms, stirring, until tender.
Add and stir in sausage, rice and parmesan cheese. Salt and pepper to taste.
Place peppers upright in a deep baking dish that will fit them. Fill them with the sausage/rice mixture. Top each with mozzarella cheese. Pour enough water in bottom of backing dish to about 1 inch high. Bake in oven for about 45 mins. Serve hot.

Pasta with Sausage and Spinach

1 lb Mangia Famiglia Sausage casings removed (hot or sweet)
1/2 cup extra virgin olive oil
2 cloves of garlic (chopped)
1 lb of fresh spinach (roughly chopped)
1 cup of chicken stock
1/4 cup parmesan cheese or Mangia Famiglia blended cheese
1/2 teaspoon of red pepper flakes
Salt and pepper to taste
1 lb pasta of your choice (penne, orecchiette , angel hair are some good options)

Cook pasta according to directions on the box.

In a large skillet, heat 2 tablespoons of the olive oil. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate.
Add the garlic, crushed red pepper and the remaining olive oil to the skillet, let cook for about 1 minute. Add the spinach and season with salt and pepper . Cover and cook until spinach is wilted, about 2 minutes. Uncover and cook until some of the is liquid has evaporated, about 5 minutes longer.
Add the cooked pasta to the skillet along with the sausage, chicken stock and cheese and cook over moderate heat, stirring constantly, until the liquid is slightly reduced and creamy, about 3 minutes. Server immediately.

Sausage Stuffed Eggplant

1 lb Mangia Famiglia Sausage casings removed (hot or sweet)
3 medium eggplants
2 tbsp. olive oil
1 medium onion (diced)
2 green or red peppers (diced)
1/2 cup basil leaves (chopped)
4 medium tomatoes (seeded and chopped)
3 gloves of garlic (chopped)
1 cup of bread crumbs
1/2 cup parmesan cheese or Mangia Famiglia Special Blend Cheese
Salt and Pepper to taste

Preheat the oven to 350 degrees.
Cut the eggplants in half lengthwise. Scrape out the center leaving a 1/2 inch shell. Blanch the shells in boiling a few minutes. Place upside down on paper towel. Chop the scooped out center of the eggplant and set aside.
In a large skillet, sauté the onion and garlic for 1 minute . Add the sausage and break up with a wooded spoon and cook for about 5. Add the chopped eggplant, peppers, tomatoes and basil. Cook while stirring until the eggplant is tender, about 5 minutes.
Spoon the mixture into the eggplant shells. Arrange the shells in a baking dish. Top the eggplant mixture with the breadcrumbs and cheese. Bake 15-20 minutes until hot.