Recipes using "salt"

Sausage Stuffed Mini Sweet Peppers

Sausage Stuffed Mini Sweet Peppers
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DiRusso's Sausage Stuffed Mini Sweet Peppers are the perfect appetizer to put out at your next party. Perfect for game day noshing or entertaining at home. Kind of like a tamed down version of jalapeno poppers…but better since Sausage Stuffed Mini Sweet Peppers are not spicy at all, so they’re perfect for kids or anyone that doesn’t eat spicy foods.
Servings Prep Time
3 People 30 Min
Cook Time
30 Min
Servings Prep Time
3 People 30 Min
Cook Time
30 Min
Sausage Stuffed Mini Sweet Peppers
Print Recipe
DiRusso's Sausage Stuffed Mini Sweet Peppers are the perfect appetizer to put out at your next party. Perfect for game day noshing or entertaining at home. Kind of like a tamed down version of jalapeno poppers…but better since Sausage Stuffed Mini Sweet Peppers are not spicy at all, so they’re perfect for kids or anyone that doesn’t eat spicy foods.
Servings Prep Time
3 People 30 Min
Cook Time
30 Min
Servings Prep Time
3 People 30 Min
Cook Time
30 Min
Ingredients
  • 16 oz bag mini sweet peppers
  • 1 tablespoon olive oil
  • 4 Links DiRusso's Real Italian Sausage Approx. 1 LB Ground Sausage. Can use Sweet, Medium Hot or Hot links if desired.
  • 8 ounces cream cheese Softened
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Dry Parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Shredded 3 Cheese Blend Parmesan, Romano and Asiago, or, just use Parmesan
Servings: People
Instructions
  2. Thaw 4 DiRusso's Real Italian Sausage Links (approx 1 Lb) and remove the ground sausage from the Casing.
  3. Crumble and thoroughly cook the Ground Sausage in a pan or skillet until brown.
  4. Drain grease and set aside to cool.
  5. Preheat your oven to 400° F.
  6. Wash your sweet peppers and cut each one in half lengthwise, leaving stems intact.
  7. Remove seeds and membranes.
  8. Lay each pepper down to see which way to cut, ensuring they will lay flat on your baking sheet.
  9. Place peppers on and oiled baking sheet and drizzle with olive oil to coat the peppers.
  10. Turn all peppers cut sides up, salt lightly and bake for 6 to 8 minutes to soften.
  11. In a medium bowl mix together the cream cheese, garlic powder, parsley, salt, pepper and the shredded cheese.
  12. Stir sausage into the mixture and combine well.
  13. Spoon the sausage and cheese mixture into the pepper halves and set back onto baking sheet.
  14. Sprinkle with extra cheese to your taste and bake your sausage stuffed sweet peppers for 5 to 7 more minutes or until cheese is melted.
Recipe Notes

DiRusso's Real Italian Sausage Medium Hot, Sweet, or Hot links can be used depending on your personal preference.

If you like it hot, Jalapeño Peppers can be substituted for the Mini Sweet Peppers

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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

Lasagna with Mini Meatballs
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Servings
10
Servings
10
Lasagna with Mini Meatballs
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Servings
10
Servings
10
Ingredients
  • 1 pound DiRusso's® Italian Style Mini Meatballs
  • 1 jar (32 ounces) Marinara Sauce
  • 16 lasagna noodles
  • 4 cups (2 pounds) ricotta cheese
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/3 cup grated Romano cheese
  • 3 eggs, lightly beaten
  • 1/4 teaspoon garlic powder
  • 1/2 cup fresh parsley, minced
  • 1/2 cup celery leaves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Servings:
Instructions
  1. Preheat oven to 375°.
  2. Cook noodles according to package directions. Cool in a single layer on wax paper to keep noodles from sticking together.
  3. Combine the ricotta cheese, eggs, and seasonings.
  4. Spread a thin layer of marinara sauce in an 11 x 13 baking pan. Arrange 4 noodles over sauce in single layer. Spread 1/3 of the ricotta mixture over noodles and 1/3 of the mini meatballs over the cheese.
  5. Sprinkle with 1/3 of the Mozzarella cheese and 1/3 of the Romano cheese; cover with more sauce.
  6. Repeat layering process two times ending with lasagna noodles and sauce on top. Sprinkle with additional Romano cheese.
  7. Cover with aluminum foil and bake for about 30 minutes or until hot and bubbly. Allow lasagna to cool for 15 minutes before cutting and serving.
Recipe Notes
  • DiRusso's Italian Sausage Links can be substituted for the mini meatballs as follows:
    In a skillet, cook the links over medium heat, turning often, until the centers are no longer pink. Cut links into thin slices.
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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

Easy Meatball Stew
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This stew is the perfect meal for a chilly day - -
Servings
8
Servings
8
Easy Meatball Stew
Print Recipe
This stew is the perfect meal for a chilly day - -
Servings
8
Servings
8
Ingredients
  • 24 DiRusso's® 1 oz. Italian Style Meatballs
  • 2 tablespoons olive oil
  • 1 large red bell pepper, cut into 1/2 inch strips
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup water
  • 2 large carrots, cut into 1/2 inch slices
  • 4 medium potatoes, cut into 1/3 inch slices
  • 1 pound cut green beans
  • 1 can mushrooms, sliced
  • 1 small bay leaf
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (14.5 ounce) can chicken broth
Servings:
Instructions
  1. In a six quart pot, heat oil over medium high heat. Add the onion and red bell pepper and cook until soft. Add the mushrooms and garlic and lightly sauté. Add the remaining ingredients.
  2. Bring to a boil then reduce the heat to a simmer, cover the pot and cook until the vegetables are tender and the meatballs are heated through, about 30 minutes.
Recipe Notes
  • Can be served with Parmesan cheese.
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Recipes

Italian Mini Meatball Soup
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This hearty bowl of soup will not disappoint - -
Servings
6
Servings
6
Italian Mini Meatball Soup
Print Recipe
This hearty bowl of soup will not disappoint - -
Servings
6
Servings
6
Ingredients
  • 1 pound DiRusso's® 1 oz. Italian Style Mini Meatballs
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can whole tomatoes, crushed
  • 2 (14 ounce) cans beef broth
  • 1/4 teaspoon dried Italian seasonings
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Romano cheese
  • 1/2 cup uncooked ditalini pasta or broken spaghetti
  • 1 (10 ounce) package frozen leaf spinach
Servings:
Instructions
  1. In a soup pot over medium heat, add oil, celery, carrot and onion. Cook until veggies are soft. Add the garlic and sauté.
  2. Add tomatoes, beef broth, Italian seasoning, basil, mini meatballs, salt and pepper and stir to combine. Cover pot, bring to a boil, reduce heat to simmer and cook for 20 minutes.
  3. Cook pasta according to package directions. Add the pasta, Romano cheese and spinach to the pot, and stir well. Simmer for 5 minutes.
  4. Serve with additional Romano cheese.
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Recipes

Turkey Meatball Pasta Bake
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Yummy and deliciously cheesy - -
Servings
6
Servings
6
Turkey Meatball Pasta Bake
Print Recipe
Yummy and deliciously cheesy - -
Servings
6
Servings
6
Ingredients
  • 1 pound penne or ziti pasta
  • 1 quart Marinara Sauce
  • 24 (1-1/2lbs.) DiRusso's® Turkey Meatballs, thawed and halved
  • 1 pound part-skim ricotta cheese
  • 1 large egg, slightly beaten
  • 3 tablespoons Romano cheese, grated
  • 3 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces part-skim mozzarella cheese, shredded
Servings:
Instructions
  1. Preheat oven to 350ºF.
  2. Cook pasta as label directs and drain. Return pasta to saucepot.
  3. Meanwhile, in saucepan, heat marinara sauce until hot. Add 3 cups sauce to pasta in saucepot, toss well. Reserve remaining 1 cup sauce.
  4. In a medium bowl, stir together ricotta cheese, egg, Romano cheese, parsley, salt and pepper.
  5. In a 13 x 9 inch glass baking dish or 4 quart casserole, spoon half the pasta mixture and top with meatball halves.
  6. Spread ricotta cheese mixture over meatball layer. Spoon remaining pasta mixture over ricotta cheese layer, than spoon remaining 1 cup sauce over pasta. Sprinkle with mozzarella cheese.
  7. Cover loosely with foil and bake 30 minutes or until hot through. Serve with extra sauce.
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Recipes

Grandma DiRusso's Italian Wedding Soup
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Your family and guests will ask for seconds - -
Servings
12
Servings
12
Grandma DiRusso's Italian Wedding Soup
Print Recipe
Your family and guests will ask for seconds - -
Servings
12
Servings
12
Ingredients
  • 1 whole frying chicken (approximately 4 pounds)
  • 6-8 quarts cold water or enough to cover chicken
  • 1/3 cup onion, minced
  • 3/4 cup carrots, minced
  • 4 cups celery, chopped
  • 1/2 cup fresh flat leaf parsley
  • 3 tablespoons salt
  • 1/4 teaspoon black pepper
  • 2 pounds fresh escarole, cooked and chopped
  • 5 cups DiRusso's® Mini Meatballs
  • 4 cups cooked Acini de Pepe macaroni or tiny macaroni
  • grated Romano cheese
Servings:
Instructions
  1. Wedding Soup
  2. In a large soup pot, bring water to boil.
  3. Add chicken, bring water to a boil again and cook with lid tilted for
    about 1-1/2 hours. Skim with metal spoon. Remove chicken and reserve.
  4. Add onion, celery, carrot, parsley, salt, and black pepper. Simmer for 15 minutes.
  5. Add mini meatballs, escarole, macaroni and approximately 4 cups of chicken (deboned and cut into 1 inch pieces). Stir and simmer for 10 minutes.
  6. Serve with Romano cheese.
Recipe Notes
  • Can substitute 2 boxes (10 ounce) chopped spinach for escarole.
  • Use extra chicken meat for salads, sandwiches, etc.
  • Click here for: DiRusso's Mini-Meatballs
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Sausage, Potato and Pepper Roast

Sausage, Potato and Pepper Roast


Sausage, Potato and Pepper Roast
Print Recipe
A one-dish meal fit for the whole family!
Servings
6
Cook Time
30
Servings
6
Cook Time
30
Sausage, Potato and Pepper Roast
Print Recipe
A one-dish meal fit for the whole family!
Servings
6
Cook Time
30
Servings
6
Cook Time
30
Ingredients
  • 2 Lb DiRusso's® Real Italian Sausage Links
  • 6 Medium potatoes
  • 4 green peppers
  • 1/4 Cup vegetable oil
  • 1 Tsp salt
  • 1 Tsp Ground Pepper
Servings:
Instructions
  2. Preheat oven to 375°
  3. Cut sausage links into halves and place in a large roasting pan.
  4. Bake, uncovered, for 30 minutes, turning once.
  5. In a bowl, mix together potatoes, peppers, salt and pepper to taste, and oil.
  6. Add mix to sausage and roast for approximately 1 hour more, turning several times with spatula.
Recipe Notes
  • DiRusso's® Turkey Italian Sausage Links can be substituted for the pork links.
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