Recipes using "vegetable oil"

Recipes

Italian Sausage, Pepper & Onion Kabobs
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Great for a backyard party because you can prepare everything in advance - -
Servings
8
Servings
8
Italian Sausage, Pepper & Onion Kabobs
Print Recipe
Great for a backyard party because you can prepare everything in advance - -
Servings
8
Servings
8
Ingredients
  • 2 pounds DiRusso's® Italian Sausage Links, cut into 1-inch pieces
  • 2 large sweet or red onions, cut into 1 inch chunks
  • 2 large green bell peppers, cut into 1 inch chunks
  • 2 large red bell peppers, cut into 1 inch chunks
  • vegetable oil
  • wooden skewers (11")
Servings:
Instructions
  1. Pre-soak the wooden skewers in water for at least 30 minutes.
  2. Alternately thread sausage and vegetable pieces onto skewers, leaving a small space between each item, as follows: sausage, red pepper, onion, green pepper. Sprinkle skewers on both sides with vegetable oil.
  3. Preheat the grill to medium high heat. Cook kabobs, turning several times, until vegetables are tender and sausages are no longer pink in the center, approximately 25 minutes. Serve kabobs with warm marinara sauce for dipping.
Recipe Notes
  • The kabobs can be prepared a day before serving, wrapped and refrigerated overnight.
  • Sausage is easier to cut into pieces if frozen.
  • For smaller size kabobs, cut wooden skewers in half.
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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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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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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

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

Stuffed Mushrooms
Print Recipe
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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