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We 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 info@isernio.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.

It’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 info@isernio.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.

Congratulations 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 info@isernio.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.

Toppings

• 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.

We’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.

Resolutions.

Frank Isernio shares his for 2010:

• To exercise enough so that I can eat everything I want without changing my pants size!
• To expand the availability of Isernio’s Sausage to the East Coast
• To tell everyone in my life how special they are to me

How do yours compare?

Tell us what your resolutions are for the New Year!

Think of it as our gift to you: 12 unique recipes created by Seattle chefs using Isernio’s products.

Today’s 12 Days of Sausage recipe comes from Susan Neel, co-owner of McCrea Cellars. She says:

“Having spent part of my youth in the south (Georgia, to be precise), I developed an early love for southern food that continues to this day.  And what is more southern than collard greens and cornbread?  This recipe requires a little time, but can be made almost entirely ahead – cut, sauced and plated just before serving.   The collards are wonderful to work with – sturdier than cabbage leaves and definitely prettier.  The brief blanching softens them enough to allow for an easy ‘roll’ without losing the dark forest green color.  They’re really good for you, too!”

Enjoy!

Collard-Wrapped Sausage “Corn Dogs”
Makes 80 rolls

Step One:  Make the Cornbread

• 1 tablespoon vegetable oil or bacon fat

• 1 ¼ cups stone-ground white cornmeal (fine, not coarse – I like Albers brand)

• 1 ¼ cups all-purpose flour

• 2 tablespoons sugar

• ½ tablespoon plus ½ teaspoon baking powder

• ½ teaspoon salt

• ⅜ teaspoon baking soda

• 1 ½ cups buttermilk at room temperature

• 1 extra-large egg at room temperature

• ¾ stick (3 ounces) unsalted butter, melted

Preheat the oven to 425°.  Position the rack in the middle of the oven.  Pour the oil/fat into an 8-by-8-inch pyrex baking dish and heat in the oven.  In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, salt and baking soda.  In another bowl, whisk the buttermilk with the egg.  Pour the buttermilk mixture into the dry ingredients, add the melted butter and stir with a wooden spoon until just blended; do not overmix.

Remove the baking dish from the oven and swirl to coat with the oil.  Scrape the batter into the hot dish and bake for 20 – 25 minutes, or until springy and a cake tester inserted in the center comes out clean.  Invert onto a wire rack and let cool.  Turn the oven down to 375°.  Crumble the corn bread into small chunks and spread on a large baking sheet.  Bake the corn bread for 15 to 20 minutes, stirring occasionally, or until dry and golden.

Step Two:   Brown the Sausage

• 2 packages Isernio’s Breakfast Sausage 

• Bacon fat

In a large skillet, working in batches, thoroughly brown the sausages in a little bacon fat over medium-high heat.  Let the sausages sit in one place long enough to get nice and brown.  Turn so that all sides are evenly browned.  Remove to a rack and cool thoroughly.

Step Three:  Make the Stuffing

• 2 tablespoons unsalted butter

• ¾ lb chorizo, casings removed, coarsely chopped

• 1 small onion, finely chopped

• 2 small celery ribs, finely chopped

• Salt and freshly ground pepper

• 2 large eggs

• 1 ¼ cups chicken or turkey stock or canned low-sodium broth

Melt the butter in a large skillet.  Add the chorizo and cook over moderately low heat for 5 minutes.  Add the onion and celery and cook, stirring, until softened, about 10 minutes.  Remove from the heat.  Let cool completely.

Scrape the corn bread into a large bowl.  Season with salt and pepper.  In a bowl, whisk the eggs with the stock and pour over the stuffing; mix well.

(Note:  after finishing this entire recipe you will probably have stuffing left over.  To use it up, butter a shallow baking dish, fill with stuffing mixture, cover and bake at 375° for 20 – 25 minutes, until heated through.  Uncover and bake another 10 minutes or until browned.  Serve hot.)

Step Four:  Prep the Collard Leaves

•  4 bunches large collard leaves – the larger the better.  This is approximate.  You need enough leaves to wrap 20 sausages.  If a leaf is really large, it can wrap two sausages.  If the leaf is smaller, it will only wrap one sausage.

• 3 cups chicken or turkey stock for blanching

Wash the leaves in cold water.  Using a small paring knife, trim the large center vein from each leaf, effectively cutting it in half length-wise.

Heat the stock to a low simmer (not a boil) in a large heavy pot.  If your stock is completely de-fatted, add a little bacon fat, butter or oil to the stock.  This adds a nice sheen to the leaves and keeps them from sticking together after they’re cooked.

Working in batches, submerge the leaves completely in the hot stock for 1 ½ minutes per batch.  The stock should be very hot, but not boiling.  Remove to a wire rack and immediately shock in cold water to arrest the cooking.  (I just rinsed them with my sink sprayer.)

Step Five:  Assemble and cook the rolls

Blanched Collard Leaves

Cooked and cooled sausages

Cooled stuffing mixture

Leftover chicken/turkey stock, plus extra if necessary

Preheat oven to 350°; position rack in the middle of the oven.

It’s important that everything is cool.

Lay a single large (or two small) leaves on your cutting board.  If using 2 leaves, make sure the veins are parallel.  Place a sausage in the lower third of the leaf, parallel to the veining.  (You’ll figure out why this is important the first time you try it the wrong way.)  Make sure there’s enough leaf on each side of the sausage to “tuck in.”  Using your fingers,  pack enough stuffing mixture to completely coat the top and sides of the sausage.  Your stuffing should be moist enough to hold together.  Start rolling the leaf from the bottom, tucking in the sides so the sausage and stuffing are completely encased.

As you work, place the rolls in a large baking dish or roasting pan.  When they’re all assembled, pour in at least one inch of stock.  Cover the pan tightly with aluminum foil.  Bake 45 minutes to 1 hour, until most of the liquid has evaporated and the collards have lost some of their color.  Check the pan periodically and add more liquid if needed.  Don’t let the pan dry out or the rolls will burn.

Remove to a rack and cool completely.

Step Five:  Cut and Plate the Rolls

For the garnishing sauce:  (adjust to your taste)  Mix together:

• ⅓ cup mayonnaise

• ½ cup dijon mustard

• 1 tablespoon finely chopped parsley

• 1 tablespoon finely chopped rinsed capers

Put in a small zip-lock bag and cut a small piece off one corner.

Once the rolls are completely cooled, cut each one into four pieces.  Arrange on a serving platter.  Pipe a small dollop of the sauce on each one.  Serve with or without toothpicks.

Check out a photo slideshow of this recipe here!

Think of it as our gift to you: 12 unique recipes created by Seattle chefs using Isernio’s products.

Today’s 12 Days of Sausage recipe comes from someone who is very familiar with our products, Margaret Isernio.

Enjoy!

Margherita’s Frittata
Serves 6 – 8 as a main course

• 17 eggs

• 4 Isernio’s Mild or Hot Sausages, casings removed or 1 lb. Italian Chicken roll

• 4 Tbsp. unsalted butter

• 1 sweet yellow onion, coarsely chopped

• 1 large shallot, coarsely chopped

• 5 cloves garlic, pressed

• 1-1 lb. pkg. frozen spinach, thawed in microwave, all liquid squeezed out

• 1/4 cup proscuitto, thinly sliced into bits

• 1/2 cup Parmesano Reggiano, finely grated

• 1/2 cup pecorino romano, finely grated

• 1/2 cup mozzarella, coarsely grated

• 1/8 tsp. fresh ground nutmeg

• 1/2 tsp. pepper

• about 3 tsp. salt

Optional – 1 bunch of Asparagus, steamed, dried and sliced into 1″  pieces.
(NOTE: Use half as much Spinach, if adding Asparagus)

Pre-heat oven to 300°. Cook sausage in a large 12″ non-stick oven proof skillet on medium heat, breaking it up with a wooden spoon into small pieces. Cook until the meat just looses it’s pink color, do not over cook, then transfer with a slotted spoon to a plate. Add butter to the skillet and melt. Add onion and some salt, cook until soft, about 15 minutes. Add shallot and garlic, cook for a few minutes until shallot is soft. Add spinach and cook for about 5 minutes. Stir in proscuitto bits and cooked sausage. Turn off heat. Crack eggs in a large bowl and add Parmesano, Pecorino, Nutmeg, Salt & Pepper, blend well using a fork or wire whisk. Add Egg mixture to skillet. Mix with a large spatula and fold in the Mozzarella. Place Asparagus pieces in now, if using. Make sure everything is distributed evenly. Place skillet in the pre-heated oven for 25 – 30 minutes. May need to turn on Broiler and place skillet under broiler for about 5 minutes, until top is golden. Let cool slightly for 5 minutes. Run a large spatula around the edge of the skillet to loosen the Frittata, transfer it, top side up, using the spatula, to a large platter. Cool for about 30 minutes before serving, or cover with plastic wrap and place in the refrigerator if not serving immediately.

Can make up to 5 days ahead.

Check out more photos of this recipe here!

Each week, our founder asing captain, Frank Isernio will answer one of your questions. Whether it’s regarding sausage, Isernio’s history, quality control or how to make a killer lasagne, Frank is here to help extinguish the flames of your burning curiosity. 

This week’s question hails from Tacoma, WA.

Q: What is the difference between fresh and cooked sausage?

A: Fresh sausage is simply ground meat. It’s put in an all-natural casing. You have to think of it like fresh meat and without any additives. All it has is seasonings, so it has to be shipped out the day it’s processed. There’s nothing  (no additives) to preserve its shelf life.  It’s got to be cooked within nine days of the times it’s made, whereas a cooked sausage, like a hot dog, can go 30 to 40 days  or more before they go bad.

If you’re using beautiful meat, like Isernio’s is,  you want to preserve that juiciness so you want those chunks of meat to be as course as possible when you’re grinding it. If you’re talking about a hot dog, which began as a receptacle for everything the packing houses didn’t use, they turned that into an emulsion which is basically like a puree. That method can hide a lot, it can be consistent. These days, you see a lot of sausages where the texture is almost like a hot dog, which just doesn’t do it for me, personally. So, adding preservatives, I don’t think it really changes the flavor of sausage, but to really experience the juiciness of a sausage, fresh sausage is the way to go.

Got a question for Frank? Leave it in the comments section below, on Facebook or  Twitter.

Think of it as our gift to you: 12 unique recipes created by Seattle chefs using Isernio’s products.

Today’s 12 Days of Sausage recipe comes from Seattle’s very own culinary socialite and caterer, Rocky Yeh.

Enjoy!

Sausage Crepinettes

• 8 Isernio’s Bangers, casings removed

• 1/3 lb caul fat soaked in water (NOTE: caul fat can be found at most butcher shops. Soaking it in water makes it easier to work with, just squeeze water out before use)

• 8 sage leaves, pre-frying optional

• butter

Over 2-3 inch ring mold place piece of caul fat about twice the size of the mold. Lay down sage leaf, then fill with banger, using approximately the amount from one link. Wrap up with caul fat forming a cylindrical package. Remove from ring mold. Repeat until you have 8 packages. Melt butter in skillet over medium heat. Cook crepinettes 5-7 minutes on. each side (the caul fat will cook away leaving a crispy exterior). Remove from heat and drizzle shallot sauce over it (recipe below).

Shallot Sauce

• 1 large shallot, or about ½ to ¾ cup finely minced

• 4 tbsp butter

• 1 cup ham, veal, or beef stock, ham preferred

• 1 cup port

• Salt and pepper

Heat saucepan over medium heat, melt two tbsp of butter.  Add shallots. Reduce heat to low, cover and caramelize shallots for 30-45 minutes stirring occasionally. Bring heat up to high and add stock, reduce by half.  Add port, and reduce by half.  If you want a very smooth sauce, use a hand blender at this point to blend the sauce. Mount sauce with remaining butter and remove from heat.

Check out more photos of this recipe here!