Recipes using "DiRusso's® Italian Sausage Links"

Recipes

Baked Acorn Squash
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Servings
2
Servings
2
Baked Acorn Squash
Print Recipe
Servings
2
Servings
2
Ingredients
  • 1 acorn squash
  • 2 tablespoons brown sugar
  • 2 - 4 oz. DiRusso's® Italian Sausage Links
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Microwave the squash for 3 minutes. Cut squash in half, scoop the seeds and stringy pulp out of the squash cavities and discard.
  3. Remove casing from sausage links. In a skillet, cook the sausage, crumbling with a wooden spoon.
  4. Fill each cavity with brown sugar and crumbled sausage.
  5. Bake for about 50 minutes until the squash is tender when pierced with a fork.
Recipe Notes

Serve 1 half per person.

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Recipes

Macaroni and Cheese with Sausage Casserole
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It's a kid's favorite and adults --
Servings
8
Servings
8
Macaroni and Cheese with Sausage Casserole
Print Recipe
It's a kid's favorite and adults --
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links
  • 1 yellow onion, minced
  • 1 pound elbow macaroni
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 teaspoon dry mustard
  • 5 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 2 cups Fontinella® cheese
Servings:
Instructions
  1. Preheat oven 350°F. Lightly butter a 3-1/2 quart baking dish.
  2. Remove casings from sausage. In a skillet, over medium heat, add sausage, crumble and cook until no longer pink and lightly browned. Add onion and sauté until softened.
  3. In a large saucepan, melt butter over medium heat. Stir in flour, salt, pepper and dry mustard until smooth.
  4. Gradually whisk in milk. Cook and stir until thickened. Add cheeses and stir until melted. Mix in sausage and onions.
  5. Cook pasta according to package directions; drain. Stir into sausage mixture. Bake, uncovered, for 30-35 minutes or until top is golden brown.
Recipe Notes
  • Tomato wedges can be pressed partially into top of mixture before baking.
  • 1/4 cup each of fresh basil leaves and fresh flat-leaf parsley, chopped, can be added to the cream sauce for additional Italian flavor.
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Recipes

Stuffed Jumbo Shells with Sausage
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A hearty pasta dish that makes for a crowd pleasing meal --
Servings
10
Servings
10
Stuffed Jumbo Shells with Sausage
Print Recipe
A hearty pasta dish that makes for a crowd pleasing meal --
Servings
10
Servings
10
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links
  • 1 box (12 ounces) Jumbo Shells, uncooked
  • 2 pounds (4 cups) ricotta cheese
  • 8 ounces (2 cups) shredded mozzarella cheese
  • 3/4 cup grated Romano cheese
  • 3 egss, slightly beaten
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh celery leaves, chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (32 ounce) spaghetti sauce
Servings:
Instructions
  1. Preheat the oven to 350°F.
  2. In a skillet, cook the sausage links over medium heat, turning often, for about 20-25 minutes, or until the center of the link is not longer pink. Remove and cut the links into 1 inch slides. Set aside.
  3. Cook Jumbo Shells according to package directions. Cool in a single layer on wax paper to keep shells from sticking together.
  4. Combine cheeses, eggs and seasonings. Fill each shell with about 1-1/2 tablespoons cheese mixture.
  5. Spread a thin layer of sauce on bottom of 13 x 9 inch baking pan. Place shells in a single layer in the pan; cover with remaining sauce and the sliced sausage. Sprinkle with additional Romano cheese, if desired.
  6. Cover with aluminum foil. Bake for about 40 minutes. Let rest for 5 minutes before serving.
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Recipes

Sausage, Spinach and Potato Soup
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An easy and simple soup that Danielle's family like - -
Sausage, Spinach and Potato Soup
Print Recipe
An easy and simple soup that Danielle's family like - -
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • salt and pepper to taste
  • 6 cups homemade chicken broth
  • 1 small bay leaf
  • 1 pound red potatoes, diced
  • 3 cups spinach or swiss chard
  • 1/4 cup heavy cream
Servings:
Instructions
  1. Remove casings from sausage links. In a large stockpot over medium heat, add sausage, crumble and cook until no longer pink and lightly browned.
  2. Add garlic, onion, oregano and basil and saute about 3 minutes.
  3. Stir in chicken broth and bay leaf and bring to a boil. Add potatoes and cook until done.
  4. Add spinach and cook until wilted. Stir in heavy cream until heated through, about 1 minute. Season with salt and pepper to taste.
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Recipes

DiRusso's® Italian Sausage Link Sandwich
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Our famous sandwich served at fairs and festivals - -
Servings
8
Servings
8
DiRusso's® Italian Sausage Link Sandwich
Print Recipe
Our famous sandwich served at fairs and festivals - -
Servings
8
Servings
8
Ingredients
  • 2 pounds (8 links) DiRusso's® Italian Sausage Links
  • 1 jar (24 ounce) pizza sauce or marinara sauce
  • 1 large green bell pepper, chopped
  • 2 Spanish onions, chopped
  • 1/4 cup vegetable oil
  • 8 Italian hard rolls (6 inch), split halfway lengthwise
  • 1/4 pound Mozarella or Provolone cheese, shredded (optional)
Servings:
Instructions
  1. Directions are for frozen links. Cooking times are approximate.
  2. GRILL: Grill links over medium heat for 25-30 minutes, turning often.
    SKILLET: Lightly oil skillet. Cook links, partially covered, over medium heat for 20-25 minutes, turning often.
    BAKE: Preheat oven to 350°F. Place links on baking sheet. Bake links uncovered, for 30 minutes, turn and bake an additional 20 minutes.
  3. Cook links until temperature is a minimum of 160°F and the center is no longer pink.
  4. In a large skillet, sauté peppers and onions in oil. In a sauce pan, heat sauce.
  5. Place cooked sausage link in a roll. Scoop peppers and onions on top of the sausage and ladle sauce down the middle of the bun.
  6. Sprinkle shredded cheese on top of the sauce.
Recipe Notes
  • DiRusso's® Turkey Italian Sausage Links can be substituted for the pork links.
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Recipes

Italian Sausage Party Tray
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A buffet winner with your party guests - -
Servings
20
Servings
20
Italian Sausage Party Tray
Print Recipe
A buffet winner with your party guests - -
Servings
20
Servings
20
Ingredients
  • 5 pounds DiRusso's® Italian Sausage Links
  • 4 cups Marinara Sauce
  • 3 cups green peppers, cut in strips
  • 5 cups Spanish onion, cut in strips
  • 1/3 cup vegetable oil
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Place frozen sausage links in a 17 x 12 inch baking pan.
  3. Bake links, uncovered, for 30 minutes; turn and bake for an additional 20 minutes or until internal temperature is a minimum of 160°F.
  4. In a large skillet, sauté peppers and onions in oil.
  5. In a sauce pan, bring the marinara sauce to a boil and simmer for 10 minutes.
  6. In an 11 x 9 x 2-1/2 inch aluminum pan, single layer half of the sausage and ladle 1-1/2 cups marinara sauce over top of sausage.
  7. Spread 4 cups of onions and peppers over sauce.
  8. Repeat. Ladle remaining 1 cup of marinara sauce down the middle of the top layer.
Recipe Notes
  • Each sausage link can be sliced in half, thirds or fourths.
  • Instead of ladling marinara sauce on the sausage, the sauce can be served as a side.
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Recipes

Stuffed Spaghetti Squash
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When cooked, the inner strands of this healthful squash take on the texture of spaghetti - -
Servings
4
Servings
4
Stuffed Spaghetti Squash
Print Recipe
When cooked, the inner strands of this healthful squash take on the texture of spaghetti - -
Servings
4
Servings
4
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 1 (6-inch long) spaghetti squash
  • 1 tablespoon vegetable oil
  • 1/2 cup onions, finely chopped
  • 1/4 cup pepper, finely chopped
  • 1/4 cup celery, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup canned tomatoes
  • 1/2 cup mushrooms, diced
  • 1/3 cup cooked rice
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup shredded mozzarella cheese
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Halve the squash lengthwise; discard seeds. Place squash cut side down on baking pan with 1/2-inch of water. Bake for 55 minutes or until tender.
  3. In frying pan, sauté onion, pepper, celery and garlic in oil. Remove and reserve. Remove casings from sausage links. Add sausage to pan and cook over medium heat, crumbling with a wooden spoon.
  4. Stir in tomatoes, mushrooms, rice, parsley, oregano, salt, pepper, and sautéed vegetables. Simmer over low heat for 5 minutes.
  5. When squash is ready, using a fork, pull out the flesh of the squash (it will form spaghetti-like strands). Mix with pan mixture and stuff squash with filling.
  6. Sprinkle tops with cheese and bake until cheese melts.
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Recipes

Escarole, Sausage and White Beans
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Escarole, healthy, full of vitamins, and oh so good - -
Servings
6
Servings
6
Escarole, Sausage and White Beans
Print Recipe
Escarole, healthy, full of vitamins, and oh so good - -
Servings
6
Servings
6
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links
  • 2 large heads escarole
  • olive or canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • salt and pepper
  • crushed red pepper
  • 1 can (15 ounce) Great Northern Beans
  • Romano cheese, grated (optional)
Servings:
Instructions
  1. Wash escarole in cold water. Tear each leaf into small pieces and place in a colander to drain.
  2. Cook escarole in large kettle of boiling water. Drain in colander and run cold water over escarole to stop the cooking. Make small bundles and squeeze out excess water. Cut escarole into small pieces.
  3. In a large skillet, over medium heat, cook sausage until brown and cooked through. Remove and cut into 1/2 inch pieces. Reserve.
  4. In same skillet, add additional oil and sauté onion. Add garlic and lightly sauté. Move the onion and garlic to the back of the pan.
  5. Add and heat a layer of oil in skillet. Add a layer of escarole, season with salt, pepper and crushed red pepper. Cook and turn over several times with a pair of tongs until heated through. Move escarole to the back of the skillet stirring in the onions and garlic.
  6. Repeat above steps until all the escarole is cooked. Add the can of beans and sausage pieces. Mix all ingredients together and simmer for several minutes to blend flavors.
Recipe Notes
  • This dish can be made with a mix of your favorite greens, such as swiss chard, mustard greens and curly endive.
  • Chicken broth can be added to add flavor.
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Recipes

Sausage Omelet
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The Italian equivalent of a frittata - -
Servings
4
Servings
4
Sausage Omelet
Print Recipe
The Italian equivalent of a frittata - -
Servings
4
Servings
4
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 3 tablespoon olive oil
  • 1 cup onions, chopped
  • 4 ounces fresh mushrooms, sliced
  • 1 tablespoon butter
  • 1/4 teaspoon dried basil
  • Few sprigs fresh parsley, chopped
  • 1 medium ripe tomato, chopped
  • 6-8 extra large eggs
  • 1 tablespoon milk or water
  • 1/4 cup Parmesan cheese
  • salt and pepper to taste
Servings:
Instructions
  1. Remove casings from sausage links.
  2. Heat one tablespoon of oil in a 12-inch frying pan. Add the sausage and cook over medium heat crumbling sausage with a wooden spoon.
  3. Add the onions, mushrooms and butter and cook until onions are soft. Add the basil, parsley and tomato. Cook for about 3 minutes.
  4. Beat the milk into the eggs, stir in the cheese and season with salt and pepper. Add the remaining oil to the frying pan. Pour eggs over the sausage and vegetables and stir with a fork to distribute.
  5. Cook over low heat until the bottom is golden brown and well set, lifting the edges with a fork to allow the uncooked egg on top to trickle into the pan.
  6. Put a plate slightly larger than the frying pan over the omelet. Hold the plate down with one hand.
  7. With the other hand, hold the frying pan handle and turn the frying pan and plate upside down, so that the omelet is cooked side up on the plate.
  8. Slide it, uncooked side down, back into the frying pan and cook until golden brown and set. Then slide it onto a serving plate, cut into wedges, and serve hot or cold as a first or main course.
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Recipes

Mama's Pasta Meat Sauce
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A family recipe - -
Servings
8
Servings
8
Mama's Pasta Meat Sauce
Print Recipe
A family recipe - -
Servings
8
Servings
8
Ingredients
  • 1 1/2 pounds DiRusso's® Italian Sausage Links
  • 1 1/2 pounds DiRusso's® 1oz. Meatballs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup onion, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1 teaspoon celery salt
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 dried bay leaves
  • 6 sprigs fresh parsley, chopped
  • salt and pepper to taste
  • 3 cups water
  • 1/4 cup grated Romano cheese
Servings:
Instructions
  1. Cut sausage links in halves.
  2. In a large sauce pan, heat oil. Add sausage links and brown on all sides. Remove sausage and reserve.
  3. Add garlic and onion to sauce pan and sauté.
  4. Add crushed tomatoes, tomato sauce, tomato paste, water and seasonings. Stir well and bring to a boil.
  5. Simmer for 30 minutes. Add sausage and meatballs. Cook over low heat for approximately 1 hour.
Recipe Notes
  • Makes enough sauce for 1½ pounds of spaghetti.
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