Recipes using "DiRusso's® Italian Sausage Links"

Recipes

Sausage Brunch Casserole
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Excellent for lunch or brunch - -
Servings
8
Servings
8
Sausage Brunch Casserole
Print Recipe
Excellent for lunch or brunch - -
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1/2 cup green onions, chopped
  • 1 (4 oz) can mushroom stems, drained
  • 2 medium ripe tomatoes, diced, skins removed
  • 2 cups shredded mozzarella cheese
  • 1 cup Bisquick® baking mix
  • 12 eggs
  • 1 cup milk
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Servings:
Instructions
  1. Remove casings from sausage links. In a frying pan, add sausage and cook over medium heat crumbling sausage with a wooden spoon.
  2. In a greased three-quart baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese.
  3. In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt and pepper. Pour over cheese.
  4. Bake, uncovered, at 350°F for 45-50 minutes or until top is set and lightly browned. Let stand 10 minutes before serving.
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Recipes

Tortellini Soup
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Cooler evenings call for a hearty and flavorful soup - -
Servings
8
Servings
8
Tortellini Soup
Print Recipe
Cooler evenings call for a hearty and flavorful soup - -
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 2 quarts chicken or beef broth
  • 1 (15 oz) can tomatoes, diced
  • 1 cup dry red wine
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 teaspoons Italian seasoning or dried basil
  • 2 small zucchini, sliced
  • 1 (19 oz) package frozen cheese tortellini
  • 1/2 cup grated Parmesan cheese or Romano cheese
Servings:
Instructions
  1. Remove casing from sausage links.
  2. Heat oil in a soup pot. Add sausage, stirring and breaking with a wooden spoon to crumble sausage into small pieces.
  3. Add onion and garlic and sauté. Stir in broth, tomatoes, red wine, carrots, celery, basil and bring to a boil.
  4. Simmer 30 minutes. Add zucchini and simmer for 10 minutes.
  5. Cook tortellini according to package directions. Add to soup pot; simmer for 5 minutes. Sprinkle each serving with grated cheese.
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Recipes

Rice and Sausage
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Delicioso!
Servings
6
Servings
6
Rice and Sausage
Print Recipe
Delicioso!
Servings
6
Servings
6
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 6 tablespoon butter
  • 1 medium onion, minced
  • 1 cup dry white wine
  • 1 1/2 cups uncooked long grain rice
  • 4 cups beef bouillon or water
  • salt and pepper
  • 1/2 teaspoon dried sage
  • 2 tablespoon parsley, chopped
  • grated Parmesan cheese
  • 1/2 cup cream (optional)
Servings:
Instructions
  1. Remove sausage link casings.
  2. Heat 4 tablespoons of the butter in a saucepan. Add sausage and onion. Cook over medium heat, crumbling sausage with a wooden spoon.
  3. Stir in the wine and bring to a boil. Stir in rice and cook over medium heat, stirring constantly, for about 3 minutes, or until rice is opaque.
  4. Stir in bouillon or water and mix well. Season with salt and pepper to taste; stir in the sage.
  5. Simmer covered over low heat for about 15 minutes or until rice is tender but still firm. Stir frequently. If necessary, add a little more water.
  6. This dish should be moist and a little soupy. Stir in remaining 2 tablespoons of butter and the cream and heat through. Sprinkle with parsley and serve immediately, with plenty of Parmesan cheese.
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Recipes

Linguine with Zucchini and Sausage
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From Northern Italy - -
Servings
8
Servings
8
Linguine with Zucchini and Sausage
Print Recipe
From Northern Italy - -
Servings
8
Servings
8
Ingredients
  • 4 tablespoon olive or vegetable oil
  • 6 links DiRusso's® Italian Sausage Links
  • 2 cloves garlic, minced
  • 1/3 cup onion, chopped
  • 1 stalk celery, chopped
  • 1 small carrot, chopped
  • 1/4 cup dry vermouth
  • 2 pounds zucchini (3-4), cut lengthwise, then sliced across into 1/4-inch pieces
  • salt and pepper to taste
  • 2 cups Half and Half cream or canned milk
  • 1 teaspoon dry basil or 2 tablespoons fresh basil
  • 1/2 teaspoon tarragon
  • 1 pound linguine
  • 2/3 cup grated Parmesan cheese
  • 5 sprigs parsley, chopped
Servings:
Instructions
  1. Heat 1 tablespoon of the oil in a large frying pan. Add sausage and cook until no longer pink inside. Remove and slice links into 1/2 inch pieces. Reserve.
  2. To the juices in the frying pan, add garlic, onion, celery and carrot, and cook over medium heat, stirring, until vegetables are beginning to soften. Stir in the vermouth and cook until it evaporates. Transfer vegetables to a bowl with the sausage.
  3. Add the remaining 3 tablespoons of oil to the frying pan. Add zucchini pieces and cook, partially covered, turning occasionally, until they are barely tender. Season with salt and pepper to taste.
  4. Return the sausage and vegetables to the frying pan with the zucchini. Stir in cream, tarragon and basil and mix. Simmer without a cover over very low heat until heated through.
  5. Cook the linguine according to package directions until al dente. Drain and turn into a deep serving dish. Sprinkle on Parmesan cheese and parsley.
Recipe Notes
  • DiRusso's® Turkey Italian Sausage Links can be substituted in place of the pork links.
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Recipes

Eggplant and Sausage Parmigiana
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This casserole is substantial enough to serve as an entree - -
Servings
10
Servings
10
Eggplant and Sausage Parmigiana
Print Recipe
This casserole is substantial enough to serve as an entree - -
Servings
10
Servings
10
Ingredients
  • 2 eggplants, medium size
  • 1 pound DiRusso's® Italian Sausage Links
  • 1 cup flour
  • 2 eggs
  • 2 tablespoons water
  • salt and pepper
  • vegetable oil
  • 5 cups Marinara Sauce
  • 1 cup Romano cheese, grated
  • 2 cups mozzarella cheese, shredded
Servings:
Instructions
  1. Peel and slice eggplants into 1/4 inch thick slices. Layer eggplant slices on a large platter and sprinkle each layer lightly with salt. Place a heavy object on top of the sliced eggplant to drain for 1 hour to be less bitter.
  2. Remove casings from sausage. In a large skillet, cook the sausage over medium heat until brown, crumbling with a wooden spoon. Set aside.
  3. Place flour in a shallow dish and mix in 1/2 teaspoon salt and 1/8 teaspoon pepper. In another shallow dish, beat eggs with water, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
  4. In a skillet, heat layer of oil over medium-high heat. Dip each slice into the flour, then into the egg mixture. Saute eggplant to golden brown on each side, adding additional oil as needed.
  5. In bottom of a 13x9x2 inch baking dish, spread a thin layer of marinara sauce. Top with a layer of eggplant, crumbled sausage, marinara sauce, Romano and mozzarella cheese.
  6. Repeat layers, finishing with a topping of marinara sauce and the Romano cheese.
  7. Bake at 350°F for 35 minutes or until lightly browned and thoroughly heated.
  8. Marinara Sauce

    Ingredients
    1/4 cup olive or canola oil
    1 small onion, chopped
    1 clove garlic, minced
    1 can (28 ounce) tomato sauce
    1 can (28 ounce) crushed tomatoes
    4 cups water
    1/4 teaspoon dried oregano
    1 tablespoon dried parsley
    1/2 teaspoon dried basil
    pinch red pepper flakes
  9. Instructions
    In a saucepan, saute the onion and garlic in oil.
  10. Add tomato sauce, crushed tomatoes, water and spices.
  11. Stir well. Bring to boil and simmer for 45 minutes, partially covered.
Recipe Notes
  • Casserole can be frozen before baking.
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Recipes

Pasta and Bean Soup with Sausage
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A traditional Italian soup (pasta e fagioli) that was a peasant recipe - -
Servings
8
Servings
8
Pasta and Bean Soup with Sausage
Print Recipe
A traditional Italian soup (pasta e fagioli) that was a peasant recipe - -
Servings
8
Servings
8
Ingredients
  • 1 pound Ditalini or Elbow macaroni
  • 1 pounds DiRusso's® Italian Sausage Links
  • 2 cans (15 ounce) Great Northern Beans
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 cup celery, chopped
  • 1 clove garlic, minced
  • 1 can (28 ounce) tomato sauce
  • 1 can (28 ounce) crushed tomatoes
  • 6 cups water
  • 1/2 teaspoon dried basil
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Parmesan or Romano cheese, grated
Servings:
Instructions
  1. Remove casings from sausage. In a large sauce pot, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until browned and cooked through. Remove sausage and reserve.
  2. Heat the 2 tablespoons of oil in the sauce pot and sauté onions, celery and garlic. Add tomatoes, water, basil, parsley, salt and pepper. Bring to boil, partially cover pan, and simmer for 45 minutes.
  3. Add beans and sausage and simmer for 15 minutes.
  4. Cook macaroni according to package directions. Add drained macaroni to sauce pot and stir.
  5. Serve immediately in soup plates and a generous sprinkling of cheese.
Recipe Notes
  • Substitute 4 cups cooked dried beans for 2 cans beans.
  • Crushed red pepper flakes can be sprinkled on each serving.
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