Recipes using "DiRusso's® Italian Sausage Links or Patties"

Recipes

Calico Bean Bake
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A great make-ahead dish - -
Servings
10
Servings
10
Calico Bean Bake
Print Recipe
A great make-ahead dish - -
Servings
10
Servings
10
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1 cup onion, chopped
  • 5 slices bacon
  • 2 cans (28 ounce) baked beans
  • 1 can (15 ounce) dark red kidney, drained
  • 1 can (15 ounce) pinto beans, drained
  • 1 can (15 ounce) butter beans, drained
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 teaspoons cider or white vinegar
  • 2 teaspoons dry mustard
  • 1/4 teaspoon black pepper
Servings:
Instructions
  1. Cut bacon into small pieces. In a 12-inch skillet, cook bacon until browned. Remove bacon to paper towels to drain.
  2. Add onions to skillet, and saute until soft. Remove and reserve.
  3. Remove casing from sausage links and in the same skillet, cook sausage until no longer pink, breaking into small crumbles with a wooden spoon.
  4. In a 3-quart casserole dish, mix together the sausage, bacon, onions, beans and remaining ingredients.
  5. Cover casserole dish and bake at 350ºF for approximately 1 hour, uncover the dish the last 15 minutes.
Recipe Notes
  • Cook in a crock pot on HIGH setting for 1 hour. Reduce the heat to LOW and cook 3 to 4 hours longer or until heated through.
  • Add a minced jalapeno pepper for heat.
  • Use 1 pound of sausage links, cut in 1-inch pieces.
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Recipes

Corn and Potato Chowder with Italian Sausage
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A hearty soup with a touch of heat - -
Servings
8
Servings
8
Corn and Potato Chowder with Italian Sausage
Print Recipe
A hearty soup with a touch of heat - -
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1 cup onion, chopped
  • 3 medium potatoes, cut in small cubes
  • 2 cups water
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (17 ounce) can cream style corn
  • 1 (17 ounce) can can whole kernel corn, drained
  • 1 (12 ounce) can evaporated milk or
  • 1-1/2 cups Half and Half cream
  • Swiss or Cheddar cheese, grated
  • fresh parsley (broad loaf), minced
Servings:
Instructions
  1. Remove casings from sausage links. In a Dutch oven or stockpot, cook sausage and onions over medium heat, crumbling the sausage with a wooden spoon.
  2. Stir in potatoes, water, salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, until potatoes are almost tender.
  3. Add the cream style corn, whole kernel corn and evaporated milk. Simmer until heated through.
  4. Serve and garnish with the parsley and shredded cheese.
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Recipes

Sausage Puffs with Pineapple Sauce
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This appetizer is great for parties and other gatherings - -
Servings
12
Servings
12
Sausage Puffs with Pineapple Sauce
Print Recipe
This appetizer is great for parties and other gatherings - -
Servings
12
Servings
12
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 12 ounces sharp Cheddar cheese, shredded
  • 3 cups Bisquick® baking mix
  • 1/2 cup water
Servings:
Instructions
  1. Remove casing from sausage links.
  2. In a skillet over medium heat, cook sausage until no longer pink, breaking up sausage with a wooden spoon into small pieces. Add onion and garlic and sauté. Let cool completely.
  3. In a large bowl, combine meat mixture with cheddar cheese, Bisquick® and water. Roll into 1-inch balls.
  4. Place on an ungreased cookie sheet pan, about 1-1/2 inches apart. Bake at 350°F for 12 minutes or until golden brown.
  5. Pineapple Sauce

    Ingredients
    2 cups imitation maple syrup
    1 (15 oz) can crushed pineapple, undrained
  6. Instructions
    In a sauce pan, add maple syrup and bring to a boil.
  7. Add the crushed pineapple and simmer until heated through.
  8. Serve warm with the sausage balls.
Recipe Notes
  • Can be served with cocktail sauce or hot mustard sauce.
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Recipes

Turkey Stuffing with Sausage
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Grandma's homemade bread stuffing for an 18-20 lb. turkey - -
Servings
12
Servings
12
Turkey Stuffing with Sausage
Print Recipe
Grandma's homemade bread stuffing for an 18-20 lb. turkey - -
Servings
12
Servings
12
Ingredients
  • 1 1/2 pounds DiRusso's® Italian Sausage Links or Patties
  • 1/3 cup olive oil
  • 2 cups onion, chopped
  • 4 cups celery, chopped
  • 1 cup fresh flat-leaf parsley, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground sage
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3/4 cup Romano cheese, grated
  • 20 cups day-old bread, cut into small cubes
  • 3 eggs, slightly beaten
  • 1 1/2 - 2 cups chicken broth
Servings:
Instructions
  1. Remove casings from sausage. In a large skillet, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until browned and cooked through. Transfer sausage to a large bowl.
  2. In the same skillet, add oil, onions and celery and sauté until tender.
  3. Add to the sausage, along with parsley, thyme, marjoram, ground sage, salt, pepper, Romano cheese and cubed bread.
  4. Stir in the eggs and enough broth to evenly moisten the mixture.
  5. Fill the cavity and neck of the turkey just before baking.
Recipe Notes
  • 1-1/2 teaspoons of poultry seasoning can be used in place of thyme, marjoram and ground sage.
  • The stuffing can be made ahead and refrigerated overnight, but keep the dry ingredients separate from the moist ingredients. Combine the eggs and the broth with the other ingredients just before stuffing turkey.
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Recipes

Stuffed Mushrooms
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For a great appetizer - -
Servings
6
Servings
6
Stuffed Mushrooms
Print Recipe
For a great appetizer - -
Servings
6
Servings
6
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 1 pound large fresh mushrooms
  • 1/4 cup vegetable oil
  • 1 1/4 cups onions, finely chopped
  • 2 tablespoons green pepper, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (3 ounce) cream cheese
  • 2 tablespoons butter, melted
  • 1/4 cup Italian seasoned bread crumbs
  • Fresh parsley leaves, chopped
Servings:
Instructions
  1. Preheat oven 350°F. Clean mushrooms with damp paper towel. Remove the stems and chop finely. Brush mushroom caps with oil.
  2. Remove casing from sausage links. In a skillet, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until the center is no longer pink.
  3. Add the oil, onion, green pepper, mushroom stems, salt and pepper. Cook until tender. Turn off the heat and stir the cream cheese into the mixture.
  4. Fill each mushroom cap with the sausage mixture. Arrange the mushrooms in a baking dish in a single layer.
  5. In a small bowl, mix the butter and breadcrumbs. Sprinkle over the stuffed mushroom caps.
  6. Bake for 15 minutes or until the breadcrumbs are brown.
  7. Sprinkle on parsley.
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