Conference turris::cooks

Cut the sausage into 1" pieces.  Put in a casserole with chunks of green and red
pepper and, optionally, onion, mushroom, and/or potato (all bite size pieces).  
Add a sprinkle of oregano.

Bake at 350 for an hour, or until the sausage is done.  Serve over slices of 
Italian bread.

    
    
    	Par-boil, then bake.  Cut into thin (1/2") slices.  Serve with
    SHARP! vermont sharp, and crackers/melba toast/buffet size bread.
    
    	Spicy Italian sauasage in morining Home Fries is great too.
    

    Sort of like .1
    
    Put a little oil on the bottom of a roasting pan.  Throw in a couple of
    cloves of garlic, sliced.  Add the Italian sausage cut into 1 inch
    pieces, green peppers cut into chunks, and a couple of cans of
    mushrooms (you can use fresh, but I don't really notice that much of a
    difference if I use fresh, frozen, or canned in this dish).  Pour a
    couple of cans of tomato sauce over the top.  Add about a tablespoon of
    oregano and a dash of hot pepper (you can omit this if you're using hot
    sausage).  Cook at 400, uncovered, for about an hour.  It's great like
    this, but I really like it reheated the next day as leftovers.

    thanks for your ideas - I will try them tonight.
    
    dk
    

My friend's wife gave me this:

Pour enough olive oil to cover the bottom of a (heated) medium-size cast
iron skillet.  In that, begin sauteing Italian sausage (I prefer fennel
sausage) that is cut into 1" slices. 

While that is getting busy, nuke a couple of good-sized potatoes with the
skins on, until they're not quite baked but well cooked. {Maybe 4 minutes
per potato? Depends on how many watts your microwave oven puts out, and
the size of the spuds. }

When the sausage is lightly browned, throw a cup of coarsely chopped
(3/4" to 1" pieces), a 1/2 cup of coarsely chopped green pepper, and a
couple of smashed garlic cloves into the pan with the sausage. The pan
should not be smoking hot, just hot enough to keep it all busy. When the
potatoes are ready, slice them into about 1/2" slices and add them to the
pan. I also salt and pepper when the potatoes go in. As you're turning
and stirring (I use a spatula for this) the potatoes will break into
somewhat smaller pieces, and everything will get well mixed. I usually
end up adding some olive oil during this process, unless the sausage was
unusually fatty. 

When the onions are all transparent and the potatoes are starting to
brown, serve with hot bread on the side. One pan total, one plate per
person. Easy cleanup.

Gad! Meat, spuds, grease, salt... everything I love! My tongue loves it
and my conscience tries to give me a guilt complex. My tongue usually
wins.

Art

	I pulled out the following recipes from my personal cookbook
	that is written in VAX Document.  To compile this file, extract
	it into cookbook.sdml, remove the txt up to the first <CHEAD>
	command and type:
	
	$ DOCUMENT COOKBOOK.SDML REPORT PS

	(if PS does not work, try postscript instead)

	This includes the following recipes:
		Sausage Stuffed Mushrooms
		Sausage Stuffing
		Tamale Pie
		Sausage and Vegetable Spagetti (uses spagetti squash)
		Zucchini, Italian Sausage Casserole
		Desi's Lasagna (my brothers girlfriend makes this and it
                                is the best!)

	Karen



<chead>(Sausage Stuffed Mushrooms)
<X>(Sausage Stuffed Mushrooms)
<X>(Appetizers<xs>Sausage Stuffed Mushrooms)

<list>(simple)
<LE>16 large mushrooms, wash and remove stems, reserve stems and chop
<LE>5 sweet Italian sausages
<LE><math>(1<over>(4)) C Parmesan cheese
<LE>2 T parsley
<LE><math>(1<over>(2)) C seasoned bread crumbs
<ENDLIST>
 
<P>Cook sausage and mushroom stems in oil. Add cheese, parsley, bread crumbs.
Stuff mushrooms. Bake at 350 degrees for 20 minutes with enough water to
cover bottom of pan. 

<chead>(Sausage Stuffing)
<X>(Sausage Stuffing)
<X>(Poultry<xs>Sausage Stuffing)

<list>(simple)
<LE>3 C celery chopped
<LE>2 C onion chopped
<LE>12 C fresh breadcrumbs
<LE>1 to 1 <math>(1<over>(2)) lbs sweet Italian sausage
<LE>2 tsp salt
<LE><math>(1<over>(4)) tsp pepper
<LE>1 tsp sage 
<LE>1 C or less of hot water
<ENDLIST>

<P>Start cooking celery and onions till almost cooked. Add sausage and cook till
done. Add bread crumbs, seasonings and enough water for desired moistness. 

<chead>(Tamale Pie)
<X>(Tamale Pie)
<X>(Beef<xs>Tamale Pie)

<list>(simple)
<LE><math>(1<over>(4)) C salad oil 
<LE>2 C finely chopped onion 
<LE>2 clove garlic, crushed 
<LE>1 <math>(1<over>(2)) pounds ground chuck 
<LE><math>(3<over>(4)) pound ground pork sausage 
<LE>1 can (1 pound size) stewed tomatoes 
<LE>1 can (12 ounce size) corn with peppers, drained 
<LE>1 can (8 ounce size) tomato sauce 
<LE>3 tablespoons chili powder
<LE>4 teaspoons dried oregano leaves
<LE>1 <math>(1<over>(2)) tablespoons salt
<LE>1 C pitted ripe olives, drained
<LE>1 <math>(3<over>(4)) C yellow corn meal
<LE>2 <math>(1<over>(3)) C cold water
<LE>1 egg, well beaten
<LE>1 <math>(2<over>(3)) C grated sharp Cheddar cheese
<ENDLIST>
 
<P>In hot oil in a large skillet or Dutch oven, saute onion and garlic until
tender -- about 5 minutes. Add the chuck and the sausage; saute, stirring,
until they are well browned. Remove from heat; pour off excess fat. Add
tomatoes, corn, tomato sauce, chili powder, oregano, 1 tablespoon salt, and the
olives (except 6 -- reserve for garnish); mix well. Set aside. 

<P>In medium saucepan, combine corn meal and remaining salt with water and the
egg. Cook, stirring, over low heat, until thickened (the spoon will leave a
path when pulled through the mixture). Stir in 1 cup cheese. 

<P>Layer one-third of the corn meal mixture over the bottom of a shallow, 3-quart
casserole. Cover with meat mixture. Spoon the rest of the corn meal mixture
around the top edge of the casserole, leaving a small opening in the center.
Sprinkle the remaining cheese over the corn meal edge. Then place the reserved
olives around the inside edge of the corn meal. Bake at 350 degrees for 30
minutes, or until golden brown on top. Makes 8 servings. 

<chead>(Sausage and Vegetable Spaghetti)
<X>(Sausage and Vegetable Spaghetti)
<X>(Pork<xs>Sausage and Vegetable Spaghetti)

<list>(simple)
<LE>1 spaghetti squash (3 lbs) 
<LE>1 lb Italian sausage 
<LE><math>(1<over>(2)) C chopped onion 
<LE>1 C coarsely chopped zucchini 
<LE><math>(1<over>(4)) C snipped parsley 
<LE>1 large clove garlic, crushed 
<LE>1 T dried basil leaves
<LE>4 medium tomatoes, coarsely chopped
<LE><math>(1<over>(2)) C grated Parmesan
<LE><math>(1<over>(2)) tsp salt
<LE><math>(1<over>(4)) tsp pepper
<ENDLIST>

<P>Prick squash with fork. Cook in 400 degree oven until tender, about 1 hour.
Remove sausage from casing. Cook and stir sausage and onion in 10-inch skillet
over medium heat until sausage is done, about 10 minutes. Stir in zucchini,
parsley, garlic and basil. Cover and cook 3 minutes. Stir in tomatoes and
Parmesan cheese. Cut squash into halves; remove seeds and fibrous strings.
Remove squash strands with 2 forks; toss with salt and pepper. Serve sausage
mixture over squash. 

<chead>(Zucchini, Italian Sausage Casserole)
<X>(Zucchini, Italian Sausage Casserole)
<X>(Pork<xs>Zucchini, Italian Sausage Casserole)

<list>(simple)
<LE>4 sliced zucchini 
<LE>2 lb sweet Italian sausage 
<LE>4 15 oz cans tomato sauce 
<LE>2 6 oz cans tomato paste 
<LE>seasonings 
<LE>onion salt
<LE>garlic powder
<LE>oregano
<LE>pepper
<LE>Parmesan cheese 
<ENDLIST>

<P>Bake sausage and slice. Layer sausage and zucchini in casserole dish. Combine
other ingredients to make sauce. Top zucchini with sauce then sprinkle on
Parmesan cheese and bake. 

<chead>(Desi's Lasagna)
<X>(Desi's Lasagna)
<X>(Lasagna<xs>Desi's Lasagna)
<X>(Italian<xs>Desi's Lasagna)

<list>(simple)
<LE>12-14 lasagna noodles, cooked 
<LE>1 onion, chopped 
<LE>2 peppers, chopped 
<LE>1 lb hamburger 
<LE>1 lb Italian sausage 
<LE>2 32 oz cans Prego spaghetti sauce with mushrooms
<LE><math>(1<over>(2)) tsp salt 
<LE>2 cloves garlic - optional 
<LE>3 lbs ricotta cheese
<LE>1 C Parmesan cheese
<LE>2 eggs
<LE>2-3 T parsley flakes
<LE>8 oz mozzarella cheese
<ENDLIST>

<P>Saute onions and peppers and garlic in butter or oil. Add hamburger, sausage and
salt, cook till browned. Drain fat, add sauce and simmer 5 to 10 minutes.
Meanwhile, mix ricotta, Parmesan, eggs, parsley. When sauce is through
simmering, layer <math>(1<over>(3)) sauce, <math>(1<over>(2)) noodles, <math>(1<over>(2)) ricotta, <math>(1<over>(2)) mozzarella, <math>(1<over>(3))
sauce, <math>(1<over>(2)) noodles, <math>(1<over>(2)) ricotta, <math>(1<over>(3)) sauce, <math>(1<over>(2)) mozzarella. Cover pan with tin
foil (remove for last 10 minutes) and bake for <math>(1<over>(2)) hour at 350 degrees. Let
the lasagna sit for about 5-10 minutes before serving. 

	re: VAX Document

	Please do not call me with questions about how to use VAX Document.
	If you have problems using it, there is a notes file and there are
	probably people in your group that can help you.  I am putting
	this request here because the last time I put in a section of my
	cookbook, I got bombarded with requests for help.

	Karen

    Speaking of Italian Sausage, does anybody know where to get
    real Italian sausage in Nashua or Cambridge? You know, the real thin 
    kind that comes rolled up and is held together with some sticks? You 
    can put the whole thing on the grill. The thick stuff sold in the 
    supermarket doesn't compare.
    
    mike

                            Rice/Sausage/Stuff Cassarole
    
    Slice and brown sausages
    Make 2 cups of rice
    When sausages are 1/2 done, add chopped onion & pepper.
    When rice is done, mix everything together with a can or two of cream
    of mushroom soup.
    Bake at 350 for about 30 mins (or till light browned on top)
    
    b

    Try this:
    
    In a wok or large skillet, saute 1 thinly sliced onion and 3-4 cloves
    of garlic in 3 T olive oil until the onion is transparent.  Meanwhile,
    cook 1/2 lb. penne pasta according to directions and drain.  Also,
    steam one large head broccoli (florets only divided in small pieces)
    until barely tender - you really have to watch this.
    
    Add to wok:  1 lb. italian hot sausage either bulk packed or removed
    from skins and saute until cooked, breaking it up into very fine
    pieces.  Drain off some of the fat.  Add the broccoli and pasta.
    Toss with generous amounts of grated parmesan cheese and serve.
    
    When we have more people for dinner, I just cook the whole lb. of
    pasta and increase the sausage to 1-1/2 lbs.  
    
    Try it, you'll like it!
    
    Liz
    

    Has anybody got recipes for making Italian sausage or some of the other
    spicy sausages e.g. Pepperoni?
    
    My wife misses Italian sausage, and while we've found alternatives she
    still misses the 'definitive stuff' she used to get in Texas. So, there
    I was on Saturday carving up a horrendously expensive piece of
    Pepperoni for a pizza, and remembering some supurb Pork meat balls I
    made in the food processor the night before, when the old grey cell
    flipped and I thought why not have a crack at making Italian sausage,
    or sausages in general.
    
    Afterall, I can control what goes in the sausage, how much fat goes in
    it, and I can make sure no nasty chemicals get added. I had a chew of a
    piece of 'hot'n'spicy' Pepperoni and the only spice I could readily
    identify was Cumin. I would hazard a guess at Paprika (sweet or hot)
    and Cayenne (for the 'heat' in this particular Pepperoni), but what
    else...?
    
    Angus 

Fennel

      Here a couple of sausage recipes that I have.
    
      
       Fresh Italian Sweet                      Fresh Italian Mild-Hot
    
      Ingredients for 10lbs.                    Ingredients for 10 lbs.
    
    5 tbsp of salt                            5 tbsp salt
    1 pint of ice water                       1 pint ice water
    3 tsp fennel seed                         1 tbsp cracked fennel seed
    2 tsp coarse black pepper                 2 tsp coarse black pepper  
    1 tbsp sugar                              1 tbsp sugar
    10lbs of boned pork butts                 3 tsp crushed hot peppers
                                              1 tsp coriander
                                              10 lbs. of boned pork butts
    
    
           Grind pork butts through 1/4" or 3/8" plate and add all other
    ingredients and mix well. Stuff into 32-35 mm hog casings.
    
    
           Fresh Chorizo Sausage (Mexican)
    
       Ingredients for 10 lbs.
    
    5 tbsp salt
    1 cup of vinegar
    5 tbsp paprika
    3 tbsp hot ground pepper
    8 cloves of fresh garlic
    1 tbsp oregano
    2 tsp coarse black pepper
    1 cup of water
    10 lbs. of boned pork butts.
    
    
              Grind pork butts through 1/4" grinding plate. Add all other 
    ingredients and mix well. Stuff into 38-42 hog casings and let dry in
    cooler over night. This sausage takes longer to dry than most others.

    Sausage Maker book?
    
    Can you include proper name and author and publisher? Hubby
    is very interested in experimenting as soon as we find a good
    supplier for skins.....
    
    Monica

    
    Also I'd be grateful if anyone in the UK could give pointer to
    suppliers of sausage skins, whether the genuine article or synthetic
    substitute.
    
    Angus