by

All Recipes or Posts by Isernio's

Show Recipe

Show Post

What to make with Isernio’s Rolls?

 

You’re cooking at home for your family or friends. What are you making? If this question regularly plagues you, it may be time for you to create an arsenal of recipes you can make with just a few ingredients. One super versatile place to start is with Isernio’s rolls.

The one pound pork and chicken sausage rolls come in varieties just like the individual links, with even more varieties. Try Italian or Hot Italian, Breakfast or Spicy Breakfast, in both pork and chicken sausage, as well as Ground Chicken.

Isernio’s ground sausage is handily packaged in bulk form in a compact, easy to freeze roll. When it’s time to cook for a crowd, this is the perfect place to start. Here are some ideas:

Breakfast Lasagne

The perfect casserole for your next brunch, this recipe layers hash browns, crumbled sausage, veggies, and cheese for a crowd pleasing dish that makes great leftovers.

Chicken and Black Bean Quinoa Taco Skillet

A one pot meal with zesty flavors, ancient grains meet ground chicken in a versatile dish you can eat solo or stuff into a burrito for a portable delight.

Chicken Parmesan Meatloaf

It takes less than 10 minutes, a ground chicken roll, and just a few other ingredients to prep this healthy take on meatloaf. Spoon your favorite tomato sauce over top and you’re done!

Healthy Baked Chicken Nuggets

There’s no easier — or healthier — way to thrill your little ones than these baked-not-fried nuggets. Prep a bunch and freeze em for quick snack time.

Sausage and Spinach Portabella Mushrooms

Big and meaty portabellas are like little platters for spicy sausage and spinach blended together for a filling and easy meal.

Italian Breakfast Sandwiches

Breakfast sandwiches are on so many hot restaurant menus, but they’re so easy and to make and customize at home. Form pork or chicken sausage into patties and get creative with your bread, topping, and condiment choices!

Other ideas:

  • Lasagna
  • Burgers
  • Classic meatloaf
  • Meatballs
  • Pasta dishes
  • Ravioli

What do you love to make with our rolls?

Five Delicious Chicken Sausage Pastas for the Busy Weeknight


Whether you like your chicken sausage hot and spicy or stuffed with herbs, links of your favorite Isernio’s sausages are easily transformed into delicious pasta dishes you can whip up any night of the week.

There are a few easy tricks to remember when you’re cooking sausage for pasta. First, choose how to cook your sausage: try cooking links with a little water in a pan and brown until finished before slicing. Or, remove meat from casings and drop pieces of sausage into the skillet as you cook your vegetables.

When it comes to picking noodles, any shape will do, or even toss in zucchini noodles — aka “zoodles” — for a healthier version of any of these dishes. Buon appetito!

Chicken Sausage with Bowties

This family favorite is super versatile, and can be made with any type of sausage, though Isernio’s Spicy Italian Chicken Sausage combines perfectly with red wine, crushed tomatoes, fresh basil, and farfalle for a zesty meal.

Chicken Sausage and Mushroom Penne

The hardest part of this easy pasta recipe is picking which type of chicken sausage you’ll put in. After that, it’s just some sauteeing of mushrooms, baby spinach, a creamy sauce, onions, and garlic.

Creamy Pasta with Chicken Sausage and Broccoli

Corkscrew pasta, broccoli florets, and flavorful chicken sausage combine for the easiest weeknight dinner, with lots of pleasing textures.

Pesto Zucchini Noodles

Zucchini and yellow squash + a spiralizer = magic, healthful zoodles that can be cooked in boiling water, sauteed in a hot pan, or just tossed with hot ingredients if you want super snappy texture.

Chicken Sausage, Pepper, and Onion Pasta “Fake Bake” Recipe from Rachel Ray

When you want lasagna but don’t want all the work, this broiler-finished recipe with ricotta, peppers, rigatoni, and sausage is the perfect pick.

Guest Blog: Sausage Meatloaf Cupcakes

By Corie Cameron

Guest blogger Corie Cameron cooks beautiful food at home. She’s letting us in her kitchen for great posts using Isernio’s products. Check out more from her on her site, Good Life Everyday.

Hi guys! Meatloaf cupcakes are something I’ve been dreaming of making for a while. I thought they would be fun and whimsical and a great idea for kids. I also wanted to boost the flavor of these little cakes by adding plenty of sausage. This particular meatloaf mixture is 50% lean ground beef and 50% Hot Italian Sausage, giving tons of flavors.

The Isernio’s Sausage has been a lifesaver and game-changer for Whole30. Almost all of their sausages are “clean” — meaning, they don’t have any sugar, dairy, additives, or awful hormones in them. They’re delicious and perfectly juicy too. They are my go-to for cooking almost anything lately, and they’re locally made so I like supporting them! (Check out where to buy Isernio’s)

These cupcakes are paleo and completely Whole30 compliant. They’re fast, easy, and delicious! Test em out and enjoy!

Ingredients:

For the Whipped Sweet Potato Frosting:

  • 4 Sweet Potatoes
  • 1/4 cup coconut milk
  • 1 tbsp ghee (clarified butter) or coconut oil
  • 1 tsp salt

For the Cupcakes:

  • 1 tbsp Avocado Oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground beef
  • 1 pound Isernio’s Hot Italian Sausage, taken out of the casings
  • 2 ribs of celery, small diced
  • 1/3 cup almond flour
  • 1 egg
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 scallions or chives, sliced thin for garnish

Instructions:

Preheat the oven to 350. Place the sweet potatoes on a lined baking sheet (they ooze a syrupy-like substance that’s hard to clean when they roast) and pierce them all over with a fork. Place them in the oven to bake for one hour, or until you can easily poke them with a fork. When the potatoes come out, leave the oven on for the “cupcakes.”

Heat the oil in a pan over medium heat. Add the onions and garlic and fry until softened and aromatic, about 5 minutes. Take them off the heat and set aside.

Add the beef, Isernio’s sausage, celery, almond flour, egg, and spices to a big bowl.

Add the cooked onions and garlic last, so they don’t bun your hands or cook the egg. Mix everything up using your hands.

To check the seasoning, cook up a little bit of the mixture. Adjust as needed with the remaining mixture.

Portion out the meat mixture in a 12-cup muffin tin. You don’t need liners for the cupcakes or oil for the pan, because the fat in the meat will cook out and do that for you. (If you want to serve these for a party, cupcake liners might be fun!)

Bake the cupcakes for 30 minutes.

When the sweet potatoes are cooked and have cooled enough to handle, scoop out the flesh into a mixing bowl.

Add the coconut milk and ghee. Mix thoroughly and taste for seasoning. Using the whisk attachment, whip the potatoes until thoroughly mixed and fluffy.

Portion some of the potato puree into a small ziplock or pastry bag. Cut off the tip and pipe the potatoes onto the meat cupcakes.

Garnish each cupcake with scallions or chives and place on a serving tray. I found each adult can eat two or three of these, and children were satisfied with one.

Enjoy! If you make these make sure to tag #goodlifeeveryday and #Iserniossausage! Happy Cooking!

Guest Blog: Spaghetti Squash Boats with Sausage, Kale, and Mushrooms

Spaghetti Squash BoatsBy Corie Cameron

Guest blogger Corie Cameron cooks beautiful food at home. She’s letting us in her kitchen for great posts using Isernio’s products. Check out more from her on her site, Good Life Everyday.

Spaghetti Squash might be my favorite squash. You don’t have the tedious task of peeling it, it bakes in it’s own serving dish, it’s healthy, and it actually makes a pretty darn good replacement for pasta!

I’ve recently been working with Isernio’s to make home-cooked recipes using the locally made, delicious sausages, which are perfect for me because they have no sugar added! That’s a win-win-win in my book!

I’m getting through the Whole30 diet this month and I’ve been dreaming up the best ways to use each specific sausage variety. The first one I wanted to use was the Chicken Basil and Sundried Tomato Sausage. I was thinking big, bright, Italian flavors in a super easy, healthy recipe that I could whip up on a weeknight for the whole family.

For this stuffed spaghetti squash recipe, I decided to pinch off pieces of the sausage to create a sort of meatball, which ensures that they stay juicy and flavorful — and they’re super cute! Follow along with me and feel free to share your own variations and creations!

xo Corie

Ingredients

Ingredients:

  • 1 Spaghetti Squash
  • 2 tbsp olive oil, plus more to coat squash
  • 4 cloves of garlic, minced
  • 1 onion, diced
  • 8 oz mushrooms, sliced
  • 1 oz sundried tomatoes, sliced
  • 2 tbsp capers, rinsed and drained
  • 1 pound Isernio’s Chicken Basil & Sun Dried Tomato Sausage, casings removed (or your favorite Isernio’s chicken sausage variety, like Italian Chicken or Chicken Spinach & Feta)
  • 5 oz kale, roughly chopped (1 bunch)
  • Red pepper flakes

Instructions:

Preheat your oven to 375°. Line a sheet pan with foil and set it aside. Cut your squash lengthwise and scoop out all the seeds. (I cut the ends of my squash off just so I could stand it up straight on my cutting board. I find it easiest to cut “down” the squash as it’s standing. I’ve had a few incidences of getting a knife stuck in the middle of a big squash when I’m home alone — very frustrating! This “push down” method seems much easier to me.)

Place the squash flesh-side up on the pan and drizzle with a little olive oil. Place it in the middle rack of the oven and set the timer for 50 minutes.

Spaghetti Squash halved

Heat the olive oil in a pan over medium high heat. Toss the garlic and onion in and cook until softened and aromatic.

Turn the heat to medium. Add mushrooms and sundried tomatoes. Continue to cook until the mushrooms have let out their juice and the pan is dry again.

Pinch off nickel-sized pieces of sausage, tossing into pan as you go. (If you need, stir the mixture so the sausage doesn’t end up in a big pile and stick together.)

Continue to stir until the sausage is fully cooked, about seven minutes.

Add kale to the pan. You may have to add it in two batches, depending on the size of your pan. As it cooks down, you will be able to put more in the pan.

Give everything a good stir and taste for seasoning. You shouldn’t need much salt with the capers, sausage, and tomatoes, but I did add a tiny bit.Spaghetti Squash Boats 4

Check your squash for doneness. Once done, remove from oven. Using a fork, scrape the bottom of each squash until “spaghetti strands” loosen. Do this with both squash, making sure not to scrape through the outer shell. You want to leave enough flesh to ensure it holds up as a serving vessel.

Remove strands of squash from vessel and add them to the pan.

Mix thoroughly and check for seasoning again. You may need more salt and pepper at this point.Spaghetti Squash Boats 2

Fill each squash vessel with the medley of squash, sausage, and kale. Add red pepper flakes as desired!

My kids ate theirs in a bowl with no squash shell, and a sprinkle of parmesan. I served mine with a shake or five of the red pepper flakes. I recommend keeping those nearby for immediate spice factor while eating. Delicious!Spaghetti Squash Boats 3

See the full step-by-step picture-by-picture directions on Corie’s site, Good Life Everyday!

Thanks, Corie!