Recipes using "onion, chopped"

Recipes

Calico Bean Bake
Print Recipe
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.
Share this Recipe
 

Recipes

Corn and Potato Chowder with Italian Sausage
Print Recipe
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.
Share this Recipe
 

Recipes

Escarole, Sausage and White Beans
Print Recipe
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.
Share this Recipe
 

Recipes

Linguine with Zucchini and Sausage
Print Recipe
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.
Share this Recipe
 

Recipes

Turkey Stuffing with Sausage
Print Recipe
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.
Share this Recipe