Calabrian sausage Tutorial
Follow along to see how we make our Calabrian sausage. Our traditional family recipe made with pork, salt, sweet red pepper powder, wild fennel seeds, and some spicy hot pepper powder. The recipe can also be found on page 213 in My Calabria cookbook.
How To Make Creamy Italian Sausage Pasta
This creamy pasta with Italian sausage is a delicious recipe that can be made in as little as 45 minutes. Sweet Italian sausage was used, but spicy sausage would also be great. This is truly one of the best pasta recipes if you're in a comfort food mood!
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CREAMY ITALIAN SAUSAGE PASTA PRINT RECIPE:
Italian Sausage Pasta Ingredients:
-1 pound pappardelle pasta
-1.5-2 pounds sweet Italian sausage
-8 cloves chopped garlic
-1 medium chopped onion
-28 oz whole plum tomatoes
-6 oz tomato paste
-1 cup heavy cream
-1 tsp kosher salt
-1/4 tsp crushed red pepper
-1/2 tsp dried oregano
-2 Tbsp olive oil
-reserved pasta water
-1 cup grated Parmigiano or Pecorino
-1/4 cup fresh chopped basil
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Sweet Italian Sausage Stuffing | Doug Cooking
Sausage stuffing! This traditional Thanksgiving side is elevated to ‘star status’ by the addition of sweet Italian sausage. The full recipe and more Thanksgiving ideas are on my website: dougcooking.com
Recipe recap:
1 1/4 lbs cubes bread, from a rustic sour dough loaf
2 small yellow onions, diced
4 stalks celery, diced
1 stick butter
1 tbsp fresh chopped sage
1 tbsp fresh chopped rosemary
1 lbs sweet Italian sausage
1 tsp ground fennel
2 cups chicken stock
1 cup turkey stock
(For store bought stock mixture, add 1 tsp gelatin)
2 eggs
Cube bread into 1 inch squares and dry in oven at 300°F on sheet pan
Sauté onions and celery in the butter, add the sage/ rosemary. Place mixture inside bowl
Sauté sausage, adding ground sage, until full browned.
Whisk eggs then combine in a larger measuring pitcher with both broths
Add all to a large bowl and mix gently until bread cubes are moistened. Pour into baking dish. Preferably, refrigerate overnight.
Bake at 400°F covered for 30 min, then uncovered for 20-30 min more. Enjoy!
0:00 - Intro
0:22 - Ingredients
0:58 - Toast the bread cubes and prep vegetables
1:17 - Sauté onions and celery
1:52 - Brown the sausage
2:30 - Prep stock and egg mixture
3:01 - Recap of prep steps
3:32 - Combine all stuffing ingredients
3:50 - Mix and transfer to baking dish
4:19 - Refrigerate overnight
4:45 - Baking instructions
5:08 - Out of the oven
#sausagestuffing #sausage #stuffing #thanksgiving #sidedish #sweetitaliansausage #dougcooking
Sausage & Pepper Stromboli is REQUIRED at Christmas
It ain't Christmas without Stromboli and today we will be showcasing some beautiful ground pork and turning it into homemade Italian sausage for an incredible sausage and pepper Stromboli to share with your holiday guests thanks to our Sponsor today @nationalporkboard. Visit more pork cooking ideas and inspiration! #sponsored
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Sausage and Pepper Stromboli
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How To Make Your Own Sausage
Anyone can make homemade sausage. I never realized how easy it was until I started doing it myself. It doesn't take to long, the ingredients are super cheap for what it yields, and it's delicious! In this guide we will be going over beginner basics, as well as three different kinds of sausage...Mild Italian, Bratwurst, and Merguez. Can't go wrong there.
Recipe:
My meat grinder:
Hog casings I used:
Sumac:
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Hot Italian Sausage Recipe All Natural, NO added Preservatives, full step-by-step process #spicy ,
What's in your Sausage? know what your eating this Natural and no preservative sausage is Delicious and always fun to make.Grill them or cook them on the stove top or in the oven. Sausages are done at 160F
Process: Debone pork shoulder/butt, grind meat I like to use 3/16 grinding plate. When grinding, it's important that the meat is chilled. Add spices use ice cold water when mixing). when you're done mixing the meat it should feel tacky at this point, I fill the stuffer and begin to stuff the casings.( Casings used is natural hog casing 32/35mm). Twist links to size and package and store in freezer. Hope you enjoyed watching.
Ingredients: **updated and modified list**
Pork shoulder
2-3 Garlic cloves or 4g/kg
kosher salt 19g/kg
Brown sugar 3g/kg
Smoked hot paprika 4g/kg
Chili flakes 2g/kg
Cayenne pepper 5g/kg
Black cracked Pepper 4g/kg
fennel seed 2g/kg
Anise seed 2g/kg
ice Water 100g/kg
**Optional Soy Protein Binder 10g/kg
Ingredient for Pasta Sauce:
French Beans
1 Egg Plant
12 Cremini Mushrooms
3 Garlic cloves
1 Onions
3-5 Peppers
3 Thai Peppers (seeds removed) optional
Salt and Pepper to taste
Olive Oil
Equipment used was a meat grinder, 15Lbs vertical sausage stuffer.
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