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Sweet Italian pork sausage

Explore 54 recipes, 7 videos, and more

Tomato and Sausage Risotto

Time:55 mins
Ingredients
  • 1 can (28 ounces) diced tomatoes, in juice
  • 1 tablespoon olive oil
  • 3/4 pound sweet or hot Italian sausage, casings removed
  • 1 small onion, finely chopped
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
  • 1/2 cup grated Parmesan cheese, plus more for serving (optional)
  • 2 tablespoons butter
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Wild-Rice and Sausage Dressing

Time:35 mins
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Chestnut-and-Sausage Stuffing

Ingredients
  • 1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
  • 1 pound fresh chestnuts
  • 1 pound sweet Italian sausage
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 4 celery stalks, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup homeade or low-sodium store-bought chicken stock
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoon chopped fresh sage
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 2 large eggs, lightly beaten
  • Unsalted butter, for baking dish
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Agnolotti with Sausage

Ingredients
  • 1/2 cup (about 1 stick) unsalted butter
  • 2 large onion, cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1/4 cup heavy cream
  • 1 pound sweet Italian sausage, casings removed
  • Coarse salt, (to taste)
  • Freshly ground black pepper, (to taste)
  • 1 (10 ounces) frozen petite peas, not defrosted
  • 2 pounds agnolott,i fresh fettuccine, or 1 1/2 pounds dry pasta such as shells, orecchiette, or rotini
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Individual Swiss Chard and Italian Sausage Lasagna

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 pounds sweet Italian sausage, casings removed, meat crumbled into small pieces
  • 3 shallots, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
  • 3 pounds Swiss chard, stems removed, leaves cut crosswise into 1/4-inch strips
  • 3 large garlic cloves, thinly sliced crosswise
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons unsalted butter
  • 1/2 onion, cut into 1/4-inch dice
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon red-pepper flakes
  • 1/3 cup all-purpose flour
  • 4 1/2 cups whole milk
  • Fresh Lasagna Noodles, (cut into 4-inch squares and cooked, or store-bought dried noodles, cooked and cut to size)
  • 8 ounces fontina cheese, grated (1 cup)
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Sausage and Feta Hand Pies

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 large onion, thinly sliced
  • 1 small head fennel (about 1 pound), trimmed, cored, and thinly sliced
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Coarse salt and freshly ground black pepper
  • 6 plum tomatoes, quartered lengthwise, seeded and cut into 1/2-inch dice
  • 8 ounces feta cheese, crumbled
  • 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
  • All-purpose flour, for dusting
  • Pate Brisee
  • 1 large egg, lightly beaten
  • 3 tablespoons fennel seeds
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Sausage with Fennel and Olives

Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 12 sweet Italian sausages (about 2 pounds)
  • 1 cup dry white wine
  • 6 large cloves garlic, peeled and crushed
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1 cup large green olives, squashed and pitted
  • 3 large fennel bulbs (3 1/2 to 4 pounds), trimmed and cut into 1-inch pieces
  • 1/2 teaspoon coarse sea salt
  • Freshly ground black pepper
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Mark's Old-Fashioned Sausage and Peppers

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 large red onion, cut into 2-inch chunks
  • 2 red bell peppers, cored, seeded, and cut into 2-inch chunks
  • 2 green bell peppers, cored, seeded, and cut into 2-inch chunks
  • 4 fresh, hot Italian sausages
  • 4 fresh, sweet Italian sausages
  • 1 cup milled or crushed canned Italian plum tomatoes
  • 1 1/2 cups dry red wine
  • 1 pinch of dried oregano
  • Salt and freshly ground pepper
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Pici with Sausage Ragu and Broccoli Rabe Puree

Ingredients
  • 1/3 cup packed fresh flat-leaf parsley
  • 4 cups "00" flour
  • 1 1/3 cups all-purpose flour, plus more for work surface
  • Coarse salt
  • Semolina flour, for baking sheet
  • 7 tablespoons olive oil
  • 1 pound sweet Italian sausage, casing removed
  • 1 1/2 cups white wine
  • 1 1/2 cups heavy cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon crushed fennel seeds
  • Pinch of crushed red pepper flakes
  • 1 teaspoon freshly ground black pepper
  • 1 bunch broccoli rabe, leaves and florets separated
  • 6 tablespoons unsalted butter
  • Shaved Pecorino Toscano cheese
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Pasta with Broccoli Rabe and Sausage

Ingredients
  • Coarse salt and freshly ground pepper
  • 1/2 pound broccoli rabe, trimmed and washed
  • 2 tablespoons olive oil
  • 4 garlic cloves, crushed and peeled
  • 2 shallots, crushed and peeled
  • 8 ounces sweet Italian sausage, casing removed
  • 1 1/2 cups canned low-sodium chicken stock
  • 1/2 pound pasta, such as campanelle
  • 1/8 teaspoon crushed red-pepper flakes
  • 1/2 cup freshly grated Grana Padana cheese
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