Recipes using ""

Sausage Stuffed Mini Sweet Peppers

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
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

Share this Recipe
 

Recipes

Baked Acorn Squash

Print Recipe

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.

Share this Recipe
 

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

Italian Sausage, Pepper & Onion Kabobs
Print Recipe
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.
Share this Recipe
 

Recipes

Sausage Chili
Print Recipe
Servings
10
Servings
10
Sausage Chili
Print Recipe
Servings
10
Servings
10
Ingredients
  • 1 tablespoon oil
  • 2 pounds DiRusso's Medium Hot Italian Sausage Links, casings removed
  • or DiRusso's Italian Sausage Patties
  • 2 large yellow onions, chopped
  • 2 green bell peppers, chopped
  • 1 stalk celery, chopped
  • 1 (28 oz.) can crushed tomatoes
  • 2 cups water
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 (15 ounce) can kidney beans (including liquid)
  • 1 (15 ounce) can pinto beans (including liquid)
  • salt to taste
Servings:
Instructions
  1. In a large pot over medium heat, crumble sausage with a wooden spoon and cook for about 10 minutes.
  2. Add oil, onions, green bell peppers and celery and saute until tender.
  3. Add tomatoes, water, and seasonings; bring to a boil; reduce heat; partially cover and simmer for 45 minutes, stirring occasionally.
  4. Stir in kidney and pinto beans and simmer, uncovered, about 30 minutes. Season with salt to taste. Serve with shredded cheddar cheese, sliced green onions or sour cream for topping (optional).
Share this Recipe
 

Recipes

Lasagna with Mini Meatballs
Print Recipe
Servings
10
Servings
10
Lasagna with Mini Meatballs
Print Recipe
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.
Share this Recipe
 

Recipes

Sausage Cheese Dip
Print Recipe
Jimene's favorite appetizer --
Servings
10
Servings
10
Sausage Cheese Dip
Print Recipe
Jimene's favorite appetizer --
Servings
10
Servings
10
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties (Hot)
  • 1 pound DiRusso's® Italian Sausage Links or Patties (Medium Hot)
  • 2 pounds Velveeta® processed cheese, cubed
  • 1 jar (16 ounces) chunky salsa
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 pint sour cream
  • Jalapeno peppers, diced (optional)
Servings:
Instructions
  1. In a large saucepan over medium heat, add sausage, crumble and cook until no longer pink and lightly browned.
  2. In a crock pot on low setting, melt cheese. Add cooked sausage, salsa, tomatoes, and sour cream. Stir well.
  3. Cover and cook on low-heat setting for about 3-1/2 hours. Whisk in jalapeno peppers before serving. Serve with tortilla chips or garlic toast.
Share this Recipe
 

Recipes

Macaroni and Cheese with Sausage Casserole
Print Recipe
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.
Share this Recipe
 

Recipes

Stuffed Jumbo Shells with Sausage
Print Recipe
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.
Share this Recipe