Isernio's Sausage

Shopping List:

6 Isernio's Italian Sausage links (pork or chicken)



3 bell peppers - yellow, orange & red- seeded & cut into 1" strips



1 large onion thinly sliced



4 - 5 Tbsp. Olive Oil



Salt and freshly ground pepper to taste



2 Tbsp. fresh chopped oregano or 1 tsp. dried oregano

Option: 2 large baking potatoes, peeled and cut into 1/4" thick half rounds

Let's Cook

Preheat oven to 350°. 

Heat 1 Tbsp. olive oil in a large skillet on medium heat, brown the sausage on both sides, about 4 minutes per side until lightly browned, set skillet aside. Sausage does not need to be cooked through, just browned on the outside.

Place the onion, peppers and oregano in a large bowl. Drizzle generously with about 4 Tbsp. olive oil and season well with salt and pepper. Mix well.

Place the browned sausages, peppers & onion mixture on a large rimmed baking sheet or roasting pan, uncovered.

Bake at 350° for 50 minutes, stirring occasionally.

OPTION: If you have a Convection Oven, bake at 350° on “Convection”  for 30 minutes, stirring half way through cooking. If you add potatoes, they will brown better in a convection oven.

Taste for salt & pepper, serve immediately.

Shopping List:

8 Isernio's Italian Sausage links, any variety



1 tube (18- 24 oz) pre-cooked Polenta



2-3 Tbsp. Chicken Broth



1 medium Yellow Onion, cut in half and then lengthwise into 1/4" strips



1 large Zucchini, sliced in 1/4" rounds



1 large Red Bell Pepper, cored, seeded and cut lengthwise into 1/4" strips



1 lb. Chanterelle Mushrooms, cut into 1/2" slices (Cremini or Button mushrooms as options)



2 Tbsp. unsalted Butter



1/2 cup dry White Wine



3 cloves fresh Garlic, finely chopped or pressed



2-3 Tbsp. Olive Oil



1 tsp. fresh Rosemary, finely chopped



2-3 tsp. Salt



freshly ground Black Pepper to taste



Freshly grated Pecorino Romano or Parmesan Cheese (optional)

Let's Cook

Begin by pre-cooking the sausages. Choose a pot or pan that will contain the sausages and fill with enough water to cover the sausages, but don’t place sausages in yet. Bring the water to a boil, and then turn off heat completely. Immediately place the sausages in the hot water with tongs. Cover the pan, with the heat still off, and leave the sausages in the hot water for 7 minutes. Remove sausages and pat dry. This can be done up to a day ahead of time, just store the sausages in the refrigerator until they are ready to be cooked.







Melt the butter over medium heat in a 12" non-stick pan, add the mushrooms and rosemary and sauté 3-4 minutes until they start to get soft. Add the wine and cook until it has almost evaporated and the mushrooms are soft. Season to taste with salt and pepper. Set aside.







In the same pan over medium heat, add 2 Tbsp. olive oil and add the onions, peppers and about 1 tsp. salt. Saute until soft, about 12-15 minutes. Add the zucchini, garlic and a pinch of salt, cook an additional 5 minutes, until tender. Add the mushrooms back into the pan and keep warm.







Tube polenta can easily be turned into creamy polenta. Remove plastic film and cut the polenta into 1/2" cubes. Place in a saucepan over medium heat. As the polenta begins to warm, add tablespoons of chicken broth and using a fork, mash to soften. Add butter or parmesan cheese to thicken for a flavorful, creamier polenta. Add salt & pepper to taste and keep warm.

Pre-heat grill on medium heat and place pre-cooked sausages on the grill, close lid for about 5 min. per side. Inside temperature should reach 160°.You can also brown the sausages in a skillet with 1 Tbsp. olive oil on medium heat, 5 minutes per side.

 

Place on platter and serve with the polenta and sauteed vegetables.

Shopping List:

6	tbsp. parsley
2	tbsp. capers
8	anchovy fillets
1	tbsp. chopped garlic
1/2	tbsp. dijon mustard
1/2	tbsp. red wine vinegar
3/4	c. virgin olive oil
4	Isernio’s Italian Sausages; pre-cooked (click here for instructions), cut each into 4 pieces
1	green bell pepper cut into 1/2" chunks
2	red bell peppers cut into 1/2" chunks
1	red onion, cut into 1 1/2" chunks

 

Let's Cook

Put first six ingredients into food processor. Add olive oil in driblets, until sauce reaches a thick consistency that does not separate. If sauce does separate, add additional chopped parsley. The sauce will be bright green.

Grill Isernio’s Italian Sausage on 10"skewers, alternating with pepper chunks and onions, approximately 5 minutes per side.  Serve with Salsa Verde sauce.

Shopping List:

4	Isernio’s Italian Sausages or 1 lb. bulk roll (pork or chicken)
4	Tbsp. olive oil
1	medium onion, chopped
2	stalks celery, halved lengthwise and chopped
1	large carrot, peeled, quartered lengthwise and chopped
3	cloves fresh garlic, finely chopped or pressed
2	tsp. fresh oregano, finely chopped or 1 tsp. dried
1/2	tsp. red pepper flakes
1	28-oz. can Italian style plum tomatoes, with juice, squeezed by hand or broken up in skillet with a wooden spoon
1	16-oz. can Cannellini Beans, drained and rinsed in a colander
2	cups low salt chicken broth
1/2	lb. dried Ditalini or Tubetti or other small tubular pasta
	Salt and fresh ground black pepper to taste
1/4	cup fresh Italian parsley, chopped
4-6	tbsp. grated Pecorino Romano cheese

Let's Cook

In a large 13 quart pot, heat 2 Tbsp. olive oil and cook sausage over medium heat until brown, but not cooked through completely. Remove sausages, cut into 3/4" slices and set aside.You may also choose to remove the casings, or use Isernio’s bulk sausage, breaking meat up with a wooden spoon and cooking until all pinkness is gone, do not brown. Remove meat from skillet with a slotted spoon and set aside.

Add remaining 2 Tbsp. olive oil to the skillet, add the onion, celery, carrot, garlic, oregano and red pepper flakes and cook until soft, 10 -12 minutes, stirring occasionally.

Add tomatoes, breaking them up by hand or with a wooden spoon. Add the sausage and chicken broth and bring to a boil, reduce heat and simmer covered for 30 minutes. Stir in beans and cook at medium heat for 10 more minutes. Salt and pepper to taste.

While the soup is cooking, bring 5 qts. of water to a boil. Add 2 Tbsp. salt to boiling water, add the pasta and cook about 8-10 minutes, or according to the package instructions. Drain the pasta and add to the soup.

Stir in the chopped parsley and ladle soup into bowls, top each with a drizzle of good olive oil and grated Pecorino Romano cheese.

Enjoy every last drop of soup with some good crusty Italian bread.