Archive | December, 2010

Thanks for a great 2010 – Hello 2011!

New Year ResolutionsHard to believe the end of the year (decade, actually!) is almost here! 

For you, what was the best part of 2010?

For us, the best part was YOU!  We’ve loved getting to know all our “fans” online, as well as folks across the country who are just discovering our chicken sausage.  We got this email today from Jason in Seattle, which is just one example.  It’s emails like this that really make us feel great about what we do:

This company is great, I recently tried your Italian Chicken sausage and wow, I found a sausage that I can have with my diet!  I recently lost 55 pounds and still need to lose 30 more, I used to love good bratwurst and all kinds of wurst.  But thank you for making a chicken sausage that I can eat, stay under 300 calories for a dinner with.  Tastes great too!

Thanks to all of YOU for a great 2010, and here’s to an even better, tastier and healthier 2011!  Have a safe and happy New Year!

The 12 Days of Sausage – Chicken Meatballs

Isernio's Sausage RollsIt’s our holiday gift to you – the 12 Days of Sausage giveaway!  We’ve been collecting your favorite recipes using our sausage, and drawing winners to receive a FREE box of chicken sausage rolls delivered right to their door!  Today’s winner is Diane M. of Sumner, WA.  Below is her recipe for Chicken Meatballs – what a great idea to use chicken sausage and ground turkey to make a lean AND tasty meatball!  For the sausage, you can use either Isernio’s chicken links removed from the casing, or save a step and use our Chicken Sausage Rolls, either Hot or Mild Italian.  Congratulations Diane, and thanks for the recipe!

Chicken Meatballs

  • ½ pound of ground turkey breast (or try Isernio’s Ground Chicken)
  • 2-3 links of Isernios ground sweet Italian chicken sausage, removed from casing
  • 1 beaten egg
  • ½ tsp Italian seasoning
  • 10 or so leaves Italian flat leaf parsley, minced
  • Minced garlic to taste
  • 2 tablespoons minced sweet Walla Walla onion
  • 3 tablespoons shredded cheese (provolone or asiago)

Add dried bread crumbs until you get good consistency. Form balls and cook in skillet with olive oil or bake in oven on parchement paper. Great for Italian Meatball soup!

The 12 Days of Sausage – Uncle Bob’s Isernio’s Chicken Chili

Isernio's Sausage Chicken SausageCongratulations to today’s winner in the 12 Days of Sausage giveaway – Oliver T. of Seattle, WA with his recipe for Uncle Bob’s Isernio’s Chicken Chili!  Oliver wins a box of FREE chicken sausage rolls delivered to his door!

In these busy days leading up to Christmas, sometimes it’s nice to have a no-fuss recipe like this one that can be assembled in the morning and cooked in a slow cooker for the evening’s meal.  Using our low-fat Hot Italian Chicken Sausage makes it a healthy, guilt free meal too!

Here is Oliver’s recipe:

Uncle Bob’s Isernio’s Chicken Chili

    • 1 can crushed tomatoes
    • 1 can kidney beans, undrained
    • 1  can condensed tomato soup
    • 1 large onion, chopped
    • 2 packages chili seasoning mix
    • Shredded Cheddar cheese

Uncle Bob would put this in a slow cooker early Sunday morning and by lunch time (say 4-5 hours of cook time) we would chow down on this amazing meal.

The 12 Days of Sausage – Tomato Sauce with Isernio’s Italian Sausage

12 days of sausageWe have another winner in our 12 Days of Sausage giveaway!  Barbara M. of Kirkland, WA wins a box of FREE chicken sausage rolls delivered right to her door!  Congrats Barbara!  Below is her recipe for tomato sauce with sausage – it looks delicious and easy.  What could be better?

And there is STILL time for you to enter your favorite recipe using our sausage.  Just email it to us at in**@is*****.com.  We’ll be drawing another winner tomorrow, Thursday and Friday!




Tomato Sauce with Medium Hot Isernio’s Italian Sausage

  • 6 Oz. Rotini Pasta
  • 4 Tbls Olive Oil
  • 4 Whole garlic cloves minced
  • 3/4 Cup onions finely chopped
  • 2 – 28 oz can peeled tomatoes
  • 1/2 tsp thyme
  • 10 fresh basil leaves
  • Salt & Pepper to taste
  • Parmesan Reggiano
  • 1 lb Medium Hot Isernios Italian Sausage
  • 1/2 cup Red Wine

Prepare Sauce

  • Heat oil in skillet, cook garlic until browned, add onions.
  • Reduce heat to simmer.  Cook onions until soft, about 10 minutes.  Add thyme.
  • Puree tomatoes in food processor until smooth.  Add tomatoes to onion mixture and bring to a boil.
  • Reduce heat, add the basil and simmer for 25 minutes.
  • Add salt as needed and freshly ground black pepper

Prepare Pasta

  • Cook pasta in boiling water per instructions. Drain well.  Add olive oil to prevent pasta from sticking together.

Prepare Sauce

  • Remove sausage from casings.  Cook sausage in a little olive oil until the sausage is browned.
  • Add 1/2 cup red wine and cook until almost evaporated.  Add the sauce to sausage mixture. Now add the sauce to the cooked pasta.  Garnish with Parmigiano Reggiano.

Makes a great dinner with a salad and garlic bread.

The 12 Days of Sausage – Meatloaf with Italian Chicken Sausage

Isernio's Sausage RollsIt’s our holiday gift to you – the 12 Days of Sausage giveaway!  We’ve been collecting your favorite recipes using our sausage, and drawing winners to receive a FREE box of chicken sausage rolls delivered right to their door!  Today’s winner is Helen B. of Fall City, WA.  Below is her recipe for meatloaf using our Italian Chicken sausage to add an extra boost of flavor – great idea!

(There’s still time to send in your favorite recipe using Isernio’s Sausage!  You could win FREE SAUSAGE just like Helen!  Just email it to us at in**@is*****.com

Meatloaf with Isernio’s Italian Chicken Sausage

  • One Isernio’s Italian Chicken Sausage Roll (regular or spicy, your choice)
  • 1 lb leanest ground beef
  • ¾ cup Italian bread crumbs
  • 2 eggs, mixed
  • ¼ cup onion flakes
  • 3 very minced garlic cloves
  • ½ cup to ¾ cup of your favorite barbecue sauce or marinade 

Mix all ingredients together. Bake in ceramic loaf pan at 350 degrees for 45-60 minutes.

The 12 Days of Sausage – Italian Sausage, Mushroom and Black Olive Pizza

Italian Sausage PizzaCongratulations to today’s winner in The 12 Days of Sausage giveaway, Catherine R. of Gladstone, OR.  Catherine wins a FREE box of chicken sausage rolls shipped to her door!

Here is her recipe for Italian Sausage, Mushroom and Black Olive Pizza.  Sounds delicious!

(And, don’t forget, send us YOUR favorite recipe using our sausage, and we’ll enter you to win FREE sausage delivered right to your door!  What could be easier?  Think of it as our holiday gift to you!  Just email us at in**@is*****.com)

Italian sausage, mushroom and black olive pizza

Pizza dough

  • 1 package dry yeast
  • 3 1/2 C. flour
  • 2 T. olive oil
  • 1/2 t. salt

Use 1 cup warm water, tablespoon sugar, 1/4 c. flour and a package dry yeast, mix together and let sit until it looks active (foamy). Then I add about 3 cups flour, 2 T. olive oil and 1/2 teaspoon salt, if using a mixer with a hook add 2 cups flour and then add the last cup as needed (no pun intended). kneed for 7 minutes in mixer or 10 by hand, let rise 1 hour, punch down and let rest for 10 min. then roll out dough and let rise again for 45 min. before adding sauce. I use a large cookie sheet, I roll all the way up to the sides then flip an inch or so all the way around for an edge and then using my hands, push the dough to the edge.  

Pizza sauce

  • 1 can crushed tomatoes
  • 2 t. dried oregano
  • 1 t. dried Basil
  • 1 clove or more garlic, minced 
  • salt and pepper to taste

Add all ingredients to a pot and simmer for at least 30 min. to reduce to a thicker sauce. Set aside.


  • 4-6 oz. Mozzerella, shredded
  • 3/4 C.Parmesan cheese, shredded 1/2 used under meat and 1/4 on top
  • 2 C. Mushrooms, sliced
  • 1 lb. Isernio Hot Italian sausage, browned, drained and crumbled
  • 1/2 C. black olives
  • 1 teaspoon Oregano
  • 1 T. olive oil, for brushing crust
  • Salt and pepper 

Top pizza dough with sauce, mozzerella, 1/2 C. parmesan cheese, mushrooms, Isernio hot Italian sausage, black olives, 1/4 C. shredded parmesan cheese. Sprinkle Oregano, salt and pepper over the top. I then brush the edge of the dough with olive oil and bake at 450 F. for around 20-30 minutes.

The 12 Days of Sausage – Spanish Meatballs with Tomatoes and Peas

Isernio's SausageWe’ve been busy little sausage elves here at Isernio’s HQ, shipping out free sausage to our 12 Days of Sausage winners!  If you haven’t heard, we’re giving you the gift of FREE SAUSAGE this holiday season!  Just send us your favorite recipe using Isernio’s Sausage, and we’ll enter you to win a variety pack of chicken sausage rolls shipped right to your door!  It’s easy, just email us your recipe to info@isernio.com We’ll be randomly drawing the winners and posting recipes through next week.

Today’s winning recipe comes from Jeffrey H. of Bellevue, WA.  It’s for Albóndigas (Spanish Meatballs) with Tomatoes and Peas, using our Chicken Apple Sausage.  Looks wonderful – thanks Jeffrey!

Albóndigas with Tomatoes and Peas

All over the world you will find meatballs, but these Albóndiga of Spain have a Moorish origin with a generous use of delicious spice. Using Isernio’s Chicken and Apple Sausage makes these lean, healthy and delicious. These are great for a tapas wine party and will pair well with a fruit forward spicy Spanish Garnacha.

Spanish Meatballs (Albóndigas)                                              

  • 1 1 lb. Roll  Isernio’s Chicken and Apple Sausage 
  • 1 egg
  • 3/4 cup dried bread crumbs
  • ½ cup milk
  • ½ tsp. salt
  • 1 tsp. ground marjoram
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ½ tsp. ground nutmeg
  • ½ tsp. smoked paprika
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil

Combine all ingredients above (for meatballs) in a mixing bowl. Form mixture into golf ball size meatballs and place on a large sheet pan coated with olive oil. Place in 400 degree oven and bake for about 8-10 minutes until firmed and slightly brown.

Tomato Sauce

  • 1 28 oz. can crushed tomatoes 
  • 1 6 oz. can tomato paste
  • 1 cup white wine
  • 1 small onion, chopped
  • 2 cloves garlic, crushed
  • 1 tsp. salt
  • ½ tsp cayenne pepper
  • 1 pinch of saffron
  • 3 tablespoon olive oil
  • ½ cup fresh of frozen peas

In a large ovenproof pot, add the olive oil, onion and garlic and stir, over medium heat until the onions are soft and translucent. Add the remaining sauce ingredients to the pot and simmer on low for about 10 minutes. Add the meatballs to the sauce, cover pot and place in 325 degree oven for 45 minutes. Serve warm as part of a Spanish tapas party or as an entree with some basmati rice and an interesting green salad.