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Recipes for Butcher's Choice of Atlanta, Inc. Pg - Italian Pork Sausage
Recipe Quick Links:
Bisquick Sausage Squares
Grilled Italian Sausage with Pepper & Onion Salad
Italian Sausage & Lentil Stew
Sausage Breakfast Casserole Recipe
Sausage Paella
Ziti with Italian Sausage & Mozzarella
| Bisquick Sausage Squares |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 25 min.
Serving Size: 4 servings
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Can be used with:
Pg - Italian Pork Sausage |
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Ingredients:
1 pound Butcher's Choice of Atlanta, Inc. Italian Pork Sausage
1 cup Bisquick mix
1/3 cup milk
4 tablespoons mayonnaise |
1/2 cup chopped onion
1 egg
2 cups grated Cheddar cheese
2 cans (4 oz size) chopped green chilies |
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Instructions:Stir Bisquick mix with milk and 2 Tbs. mayonnaise; spread into greased 13X9 pan. Saute sausage and onion; drain fat, spread over Bisquick mix. Beat egg with remaining mayonnaise, cheese and chilies. Spread over meat.
Bake at 375 for 25 minutes. Cut into one-inch squares. |
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| Grilled Italian Sausage with Pepper & Onion Salad |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 45 min.
Serving Size: 4 servings
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Can be used with:
Pg - Italian Pork Sausage |
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Ingredients:
1 pound Butcher's Choice of Atlanta, Inc. Italian Pork Sausage
3 mixed large bell peppers, trimmed and quartered lengthwise
1 large red onion, quartered lengthwise and separated into layers
3 tablespoons extra-virgin olive oil |
1-1/2 tablespoons red-wine vinegar
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/8 teaspoon black pepper |
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Instructions:
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
Toss peppers and onion with 1 tablespoon oil. Grill on lightly oiled grill sheet set directly on grill rack, with grill covered only if using a gas grill, turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transferring to a bowl as cooked.
Add vinegar, oregano, salt, pepper, and remaining 2 tablespoons oil to peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop.
While vegetables stand, run skewers crisscrossed horizontally through sausage coil, securing ends. Grill directly over medium-hot charcoal (moderate heat for gas) on lightly oiled grill rack, covered only if using a gas grill, turning over once, until cooked through, 10 to 12 minutes total. (Thicker sausage may take longer.) |
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| Italian Sausage & Lentil Stew |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 45 min.
Serving Size: 4 servings
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Can be used with:
Pg - Italian Pork Sausage |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Italian Pork Sausage
2 large carrots, sliced (about 1 1/2 cups)
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
3-1/2 cups egetable Broth
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2 tsp. dried oregano leaves, crushed OR 2 tbsp. chopped fresh oregano leaves
1 bay leaf
2 cups cubed red potatoes
1/2 cup dry lentils
2 cups coarsely chopped broccoli rabe |
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Instructions:
Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the sausage and cook until its well browned, stirring often. Pour off fat.
Add the carrots, onion, and garlic to the saucepot and cook until tender.
Stir in the broth, oregano, bay leaf, potatoes and lentils. Heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the lentils are tender.
Stir in the broccoli rabe. Cook for 5 minutes or until the broccoli rabe is tender. Remove bay leaf. |
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| Sausage Pella |
Prep. Time: 10-20 min.
Cook-Refridgerage Time: 15-25 min.
Serving Size: 6-8 servings
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Can be used with:
Pg - Italian Pork Sausage |
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Ingredients:
1 pound Butcher's Choice of Atlanta, Inc. Italian Pork Sausage
4-1/2 cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 eggs slightly beaten
4 cups whole milk
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1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoonp onion powder
Fresh ground pepper to taste
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional) |
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Instructions:
Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat. Crumble into smaller pieces.
Place bread in a well buttered 9x13 inch baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top.
At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325º F. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.
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| Sausage Pella |
Prep. Time: 10-20 min.
Cook-Refridgerage Time: 25-35 min.
Serving Size: 6 servings
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Can be used with:
Pg - Italian Pork Sausage |
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Ingredients:
1 pound Butcher's Choice of Atlanta, Inc. Italian Pork Sausage
1/2 pound Butcher's Choice of Atlanta, Inc. Shrimp
1 onion, coarsely chopped
1 cup chicken stock |
1 cup water
1 cup uncooked long grain rice
1 (28 oz) can tomatoes, with juice
1/4 teaspoon turmeric
1/4 teaspoon hot red pepper flakes
1 bay leaf
1 cup fresh or frozen peas |
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Instructions:
In a large skillet cook sausages over medium heat until well browned, about 5 minutes.
Add onion and cook until softened.
Stir in stock, water, rice, tomatoes, turmeric, red pepper flakes and bay leaf; bring to a boil stirring to break up tomatoes. Reduce heat and simmer uncovered for 25 minutes or until rice is tender.
Stir in peas and shrimp (if using), cover and cook for 3-4 minutes or until shrimps are pink.
Discard bay leaf and serve. |
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| Ziti with Italian Sausage & Mozzarella |
Prep. Time: 15-20 min.
Cook-Refridgerage Time: 20-30 min.
Serving Size: 8 servings
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Can be used with:
Pg - Italian Pork Sausage |
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Ingredients:
3/4 pound Butcher's Choice of Atlanta, Inc. Italian Pork Sausage
Olive oil
1 large onion, cut into small dice
2 cloves garlic, minced
Salt & freshly ground pepper to taste
1/4 cup dry red wine
35-oz. can whole plum tomatoes, chopped, with their juice
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1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)
1 cup fresh ricotta cheese
1 cup freshly grated mild pecorino cheese
Pinch nutmeg, preferably freshly grated
1/3 cup chopped fresh flat leaf parsley
1 lb. ziti
1/2 lb. mozzarella, preferably fresh, cut into small cubes |
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Instructions:
Heat oven to 425°F. Lightly oil a large, shallow baking dish.
Bring a large pot of salted water to a boil.
In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 min. Add the garlic and crumbled sausage and sauté until the sausage begins to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour most of it off, but leave a little to add flavor to the sauce. Add the red wine and let it boil until its almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 min. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.
In a large mixing bowl, mix together ricotta, about half the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
Meanwhile, cook the pasta until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 min. Serve right away. |
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