Love These Italian Sausage Recipes?

You can not go wrong with balls of meat. Meatballs are always a hit in my house.

In their purest form, these guys are so attractive.
If you used Italian sausage instead of beef, pork, or turkey, just imagine how much more savory and smokey those balls would be.

To put it mildly, they’re really mouthwatering.

1. Italian Sausage Meatballs

Recipe for Sausage and Meatballs

Our undying devotion to handmade meatballs is no secret. These snacks are simple to make and are certain to impress a large group. Yes, we produce them often. But this is particularly true over the holidays when visitors from far and wide are expected.

I planned to prepare a large batch of my simple baked meatballs last week, but I ran out of lean ground beef at the last minute. Whoops! However, I happened to have some sausage in the fridge, so I tried my hand at making some sausage meatballs. I mean, look at those outcomes! OMG! In addition to being simple to make, these meatballs were juicy, savoryEighthly, Gravy with Sausage, and quite satisfying. I warmed them up in the crockpot with some traditional marinara sauce before serving them to guests. There were long hoagie bread, cheese, and a substantial salad on the table for them. Also, wine! Quite a few bottles of wine. As a servant, though, you have free reign to provide them with anything your little heart wants. Spaghetti squash is a wonderful low-calorie substitute.

The Staples of Meatballs Stuffed with Italian Sausage

• either remove the sausages from their casings or purchase ground sausage. Sausage in any of its many forms is OK. Another option is to employ a hybrid approach.
• 2 huge eggs will do the job.
• toasted bread crumbs; panko is my favorite, but any will do!
• Grated Parmesan cheese is ideal.
• You’ll need two minced or pressed cloves of garlic.
• H2O is essential in this dish and cannot be left out. And thus, don’t minimize it or be afraid of it. It adds moisture and flavor to the sausage meatballs without increasing the calorie content. When making meatballs, my Italian grandma has always used water. This is a neat technique you’re going to like very much! Promise!

Tutorial on Cooking Meatballs with Sausage

• Get the oven up to temperature, preferably 400 degrees (F). Prepare a large baking sheet by lining it with parchment paper.
• Mix the sausage, bread crumbs, Parmesan cheese, and garlic in a large basin. Mix with your hands as you add the water a few teaspoons at a time until the ingredients are just mixed. Over-mixing will result in rough meatballs. The meatball mixture has to be extremely wet yet still have enough structure to be rolled.
• Take roughly a tablespoon’s worth of meat and shape it into a ball between your hands using an ice cream scoop or a big spoon. Roll the ball in the flour and put it on the baking sheet. Iterate until all the meat is used up. Cook the meatballs in the oven for 15–20 minutes, or until they are no longer pink in the center.

Why bother baking Meatballs?

Simply said, meatballs baked in the oven are a thing of beauty. Compared to cooking meatballs in a pan, this method is not only more hygienic but also less time-consuming. By using my oven-cooked approach, you may prepare all the meatballs simultaneously. Simply roll into 20 meatballs (give or take, depending on size), spread out on a baking sheet, and cook for 15 minutes. So long! After they are baked, you may dress them with the sauce of your choice and serve them. Our favorite ways to eat them are with spinach basil pesto or traditional marinara sauce.

2. Sausage and Herb Stuffing

You can’t go wrong Whether you use it to fill chicken or turkey or enjoy it by itself.

During the holidays Stuffing is a staple.

How tedious it is to make. That is the only problem I have with it.

who has the time to slice and dry out the bread during the Thanksgiving and Christmas seasons because these are the busiest seasons of the year?

To pull off this particular recipe you can count on store-bought stuffing cubes, thankfully.

This streamlined version only needs ten minutes of prep time before it goes into the oven.

This sausage and herb stuffing is a Christmas staple and can be made quickly with the help of store-bought stuffing cubes, which eliminate the need to slice and dry the bread.

In the past, I have hosted large Thanksgiving dinners, during which I would spend days preparing food before finally collapsing into exhaustion on the big day itself. In the past, after only one glass of wine, I’ve found myself dozing asleep at the dinner table and daydreaming about my bed. Finally seeing the light, I cut down on the number of components in my desserts and side dishes. Rather of having to slice bread and dry it out, you can skip that step by using store-bought stuffing cubes in this delicious sausage and herb stuffing. Honestly, it doesn’t matter what kind of bread you use when you’re using a pound of sausage, a whole stick of butter, and topping it all off with gravy and cranberry sauce.

STUFFING FOR SAUSAGE: THE INGREDIENTS YOU’LL NEED

Both store-bought stuffing cubes (I like Arnold or Pepperidge Farm) and Whole Foods’ “fresh” dry stuffing cubes (packaged in a plastic bag labeled “stuffing cubes”) work fine in this recipe, although the latter has a somewhat more interesting texture.

When looking for sausage, it’s best to acquire bulk Italian sausage, which is just sausage without the casings. If you can’t get fresh Italian sausage, normal Italian sausage will do; simply remove the casings (by cutting them in half lengthwise with kitchen scissors and peeling them off) (this is much more efficient than trying to squeeze the meat out).

INSTRUCTIONS WITH PICTURES

• To get started, soften some butter in a large skillet. Put in the chopped onions and celery.
• The vegetables need around 8 minutes in the oven to become tender.
• For a few more minutes of cooking, add the garlic.
• Put the veggies in a big basin. To brown the sausage, use the same pan.
• With a metal spatula, split it up into little pieces while it cooks.
• Mix the stuffing cubes and vegetables with the meat. Then, stir in the egg, herbs, salt, and pepper along with the broth.
• Be sure to combine everything well.
• Put the mixture into a 9-by-13-inch baking dish that has been greased.
• Put it in the oven for 65–75 minutes, or until the top is crisp and golden brown.
• Enjoy!

3. Gravy with Sausage

Seeking the most decadent and velvety gravy for drizzling over your fried chicken, biscuits, and breaded steaks? You may stop looking now since this one has won.

The Italian sausage is cooked in a bechamel sauce that is both rich and flavorful. Oh my gosh, my mouth is watering.

I know you’re not supposed to, but I bet you’ll want to try this gravy on its own.

Sausage gravy, especially when produced at home, may be used to enhance the taste of just about everything. A few commonplace ingredients are all that’s needed to transform the milk into a luxurious sauce that will adhere to your dish. It’s a staple of Southern cooking and a breeze to make at home.

The first step is to sear some pig sausage in a pan to impart some surface flavor. Milk is added to the roux made from pan drippings, butter, and flour. Biscuits and gravy, buttermilk fried chicken, and crispy breaded steak are just a few of the traditional dishes that go well with béchamel sauce, which can be prepared in minutes.

An explanation of the sausage gravy recipe

In a big, nonstick pan over medium heat, the sausage should be browned briefly. This process renders part of the fat, which enriches the sauce and improves the meat’s taste and texture. Once the pork is cooked through, remove any remaining pink and add the butter and thyme, and onions to the pan.

When using flour, it is best to add it and simmer it for a few minutes to reduce the floury flavor. Stirring continually, gradually add milk until the sauce is thick enough to coat the back of a spoon. Always give the sauce a taste as you go to see if it needs extra salt and pepper.

Cuts of Meat

Traditional gravy calls for uncooked pig sausage, and any kind will do. Personally, I like a light Italian sausage, although spicy or even breakfast sausage patties or links are delicious alternatives. Sausage made from chicken or turkey is a suitable alternative.

Making the sauce thicker

French béchamel, or white sauce, is the foundation of the sausage gravy. Flour is used to coat and fry in the hot melted butter to eliminate the raw flavor, but it is not allowed to brown. The sauce should remain a pure white hue.

To hydrate and activate the flour’s starches, milk is added gradually, brought to a boil, and then simmered. When the sauce is allowed to simmer, the starches in it expand, causing the sauce to thicken and take on a more desirable texture. Cassava flour is a wheat-flour substitute that has no gluten and may be used in lieu of regular flour in any recipe.

A method for storing and re-heating

Once the gravy has cooled to room temperature, refrigerate it in an airtight container for up to 2 days in the fridge. The sauce may be reheated in a pan over medium heat on the stove. Blend ingredients together by whisking. It’s possible that some more milk may be required to thin the sauce to the desired consistency.

To accompany sausage gravy, what?

Bakery-made biscuits
Pan-fried steak or pork chops
You may choose from cornbread, English muffins, or toast.
Hash browns, tater tots, and other skillet potatoes

Ingredients

• 1/2 teaspoon each of kosher salt and black pepper; 1/4 cup all-purpose flour
• One pound of casing-free delicious Italian pork sausage.
• The equivalent of 2 tablespoons of unsalted butter.
• One dried teaspoon of thyme, diced.
• a single spoonful of garlic paste.
• Half a cup of yellow onion, chopped very small.
• Three glasses of full milk, please.

Instructions

• Whisk together the flour, salt, and pepper in a small bowl.
• Prepare a medium fire in a large, nonstick frying pan. You may use a wooden spoon to break up the pork sausage and add it to the pan. Fry for 5-6 minutes, or until the inside is no longer pink and the outside is gently browned.
• Begin by heating the pan and melting the butter. After 1–2 minutes, add the thyme, garlic, and onion, and simmer until the thyme is aromatic and the onions are soft.
• After 2 minutes, whisk in the flour mixture and check to see whether the sausage is done.
• The milk should be added gradually while stirring, and the pot should be heated on medium-high until it boils.
• Lower the heat to a simmer, cook, and whisk regularly until the gravy is thick and can coat the back of a spoon, approximately 5 minutes.
• You may adjust the salt and pepper to taste after tasting the gravy.
• Split biscuits in half and top with sausage gravy, or anything else your heart desires.

Notes

• There should be enough for three cups of sausage gravy using this recipe.
• Approximately a quarter cup of sausage gravy per serving.
• Obtain a Gluten-Free Version: You may substitute cassava flour for regular flour.

4. Olives stuffed with sausage and deep fried

Stuffed with Italian sausage, then breaded and deep-fried till golden brown, these green olives in their pits are a delicious appetizer.

At your next gathering, try this as an alternative appetizer.

I am certain that you will love these tasty treats.

Consume on their own, or with a cheese or sour cream dip. In any case, you may expect an addiction.

In Italy, filled olives that are deep-fried are a staple. Let me tell you, they are so wonderful and very addicting that they are offered as an aperitif or aperitivo with cocktails in numerous restaurants and pubs.

Due to their widespread popularity, you can get them frozen at any any store and just deep-fried them on demand. Despite how easy it is, I just can’t get into a frozen food (with the exception of some veggies).

Getting ready-made ones may also be tricky since I highly doubt they are widely available outside of Italy. Relax; I’ve got the best, simplest stuffed olives recipe for you right here.

HOW SHOULD WE FILL IT?

There is a wide variety of things you may use to stuff olives. I opted for Italian-style sausages, which are seasoned with fennel seeds, oregano, and garlic. In addition to being a fantastic addition to the recipe, their flavor is wonderful. Look below for some more examples.

• In general, any sausage of high grade.
• Fill the hollows of the olives with mozzarella or another nice melting cheese (if using a hard cheese, don’t split them in half; instead, use tiny cubes of cheese).
• Spreadable cheeses, such as ricotta or cream cheese
• Pesto with sun-dried tomato paste
• Pesto with basil

The EXACT INSTRUCTIONS FOR MAKING SAUSAGE-STUFFED OLIVES

Separate the flour, breadcrumbs, and beaten egg onto individual plates or bowls. Stir in the lemon zest and oregano to the sausage in a bowl.

The olives should be rinsed after being pitted, drained, and dried with paper towels. You may load one olive with a little bit of sausage by cutting it in half and then pushing the halves back together. Repeat with the remaining olives.

Toss the olives in the flour and roll them around until they are evenly covered. Coat them well in breadcrumbs by dipping them in egg and then rolling them in breadcrumbs (in batches) (photos 3-8).

A helpful hint is to sprinkle the olives with flour, cup your hands around them, and give them a quick shake to get rid of the extra flour before dipping them in the egg.

If you want the olives to be consistent in size and shape, roll them gently in the palms of your hands after you’ve crumbed them.

The olives should be deep-fried in sunflower oil until golden and crisp, then removed with a slotted spoon and drained on paper towels.

Put all the ingredients for the garlic sour cream dip into a bowl and stir until well combined. Dole out the olives beside the dip and some lemon wedges.

Although a dip or lemon wedges are not traditionally served with fried filled olives in Italy, I find that they go well with other foods, particularly when entertaining. Sure, a dip is fun for everyone.

Ingredients

• One and a half cups (340 grams) of olives, pitted.
• a half lemon’s worth of zest.
• one hundred grams, or about 3.5 ounces, of Italian sausage.
• 1/2 teaspoon fresh oregano, or 1 teaspoon dry.
• Half a cup (70 grams) of all-purpose flour.
• One hundred grams (one cup) of breadcrumbs.
• 1 beaten egg
• pepper and salt.
• Sunflower oil, measuring 3.5 cups (1 liter).
• Slices of lemon to serve (optional).

Instructions

• Mix the sausage, lemon zest, and oregano in a bowl by mashing the ingredients with a fork.
• Get some cold water and a paper towel, and give the olives a quick rinse. Once you’ve stuffed each olive with a little quantity of sausage meat (about 1/2 tsp), you can seal it back up by pushing the edges together.
• Season the flour, breadcrumbs, and beaten egg with salt and pepper and set them out on separate dishes. To bread the filled olives, first, toss them in flour, then dip them in the beaten egg, and lastly, roll them in breadcrumbs.
• Sunflower oil should be added to a big saucepan and the temperature checked using a tiny cube of bread. The bread is done cooking when it begins to sizzle and become golden. The olives should be fried in batches until golden and crispy, then removed with a slotted spoon and drained on kitchen paper. Sprinkle with chopped parsley, and provide lemon wedges on the side.
• Mix all of the sour cream dip ingredients together in a dish and serve.

5. Sausage in an Air Fryer

Though delicious when combined with other ingredients, Italian sausage stands on its own as a delicious meal.

I like it for all three main meals of the day, and even as a midnight snack on occasion.

If you, too, find yourself unable to resist this delicious delight, it’s time to master the preparation technique! Using an air fryer makes the process much simpler.

Eliminate your need for a range, grill, or oven. As far as sausages are concerned, at least. If I claim that this is the finest manner of cooking, I am not exaggerating.

A nicely cooked sausage may be made quickly and reliably in an air fryer.

You can do it in less than 20 minutes. This is the best breakfast food to have on hand for those crazy mornings.

Ready? Air-frying, here we come!

You can always count on perfectly fried and juicy sausages when using an air fryer.

What size or kind of sausage doesn’t matter. All variations, whether thick or thin, sweet, savory, or spicy, will be fantastic.

These sausages are not only low-carb, gluten-free, and keto-friendly, but the air fryer makes them oil-free as well! Optimism levels are at an all-time high.

How Do You Use an Air Fryer to Prepare Sausages?

If your air fryer calls for it, turn it on to preheat. Three minutes is roughly how long it takes for mine to heat up. When that’s done, it’s good to go!

Because you’ll be dealing with thick Italian sausages, you’ll need to puncture the casings to speed up the fat release. The required number of knife jabs is three.

Once the air fryer is ready, line the bottom of the basket with parchment paper. Using this, you may catch the fat that drops off the sausages.

Put the sausages in the basket in a single layer. Make sure there’s enough space between each sausage. There will be no uniform cooking if you don’t.

The sausages need 9–12 minutes in the air fryer. They’ll become nice and golden regardless of whether you turn them over halfway through cooking or not.

Time Required to Prepare Sausages in an Air Fryer

Both the sausages’ diameter and the air fryer’s power level affect how long they need to cook.

But generally speaking, you’re looking at a time commitment of 9–12 minutes if you want to air fry several sausages.

Eight to ten minutes is ideal for cooking breakfast sausages. You may prepare these tiny sausages without piercing the casings beforehand.

A time range of 9–12 minutes is ideal for cooking Italian sausages. Cooking time will be reduced if you poke holes in them due to their increased thickness.

This also applies to other substantial sausages like kielbasa and bratwurst.

Sausage links that have already been cooked and only need to be reheated only take 4 or 5 minutes in the microwave.

Adding color to completely cooked sausage links (such as wieners and chicken sausages) takes just 5–7 minutes.

To avoid wasting time, don’t turn the sausages over.

They brown well without shaking the basket in the middle of cooking since they cook more rapidly than other processed foods.

Can Frozen Sausages Be Air-Fried?

In no uncertain terms! Add three to four minutes to the cooking time. Check the doneness of the meat using a meat thermometer.

At an interior temperature of 160 degrees Fahrenheit, they are done.

DIRECTIONS

• For around 3 minutes, preheat the air fryer to 400 degrees Fahrenheit.
• The sausages may be opened by poking them with a knife in three separate places.
• Spread the sausages out in a single layer in the air fryer basket.
• Sausage links should be air-fried for 9–12 minutes, or until the outside is browned and the meat is no longer pink on the inside.
• The sausages need at least 5 minutes of rest time before they can be served. Enjoy!

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