"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 07-07-2005, 01:25 PM   #1
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I need suggestions to use up sausage

I pulled 6 hot Italian sausages out of the freezer the other day, but never used them so now I need to cook them up today or they are trash. I was planning on just crumbling them up and cooking and then freezing again to use when I need, but I thought I would post here first and see what great ideas all of you can come up with. It is probably about a pound and a half or so. What should I make?

__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-07-2005, 01:42 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
GB:

Give this sauce a try. I had an old recipe I came across while revising my cookbook. I made it for the first time in a long while with some modifications and we both liked it a lot.

Sausage & Porcini Sauce

14 Oz Chicken Broth
1 Oz Dry Porcini
1/2 Lb Hot Italian Sausage
2 Tb Olive oil
1 Onion, diced
2 Garlic, minced
28 Oz Canned Tomato
1 Tb Basil
1/2 Tb Oregano
1/4 C Dry Vermouth
TT Salt & Black Pepper
1/4 C Pine nuts, toasted OPTIONAL


Bring the broth to a boil and reconstitute the mushrooms in the broth for 30 minutes.


Remove the mushrooms from the broth and filter the broth through a paper towel. Reserve the liquid.

Pierce the sausage casings with the point of a knife to allow the fat to drain then brown the sausages, remove and cut into bite-size pieces.

Heat the oil in the pan and sauté the onion and garlic.

Dice the reconstituted mushrooms and add them to the pan. Add the filtered mushroom liquid and reduce to ⅓ volume.

Add the tomato, herbs, the vermouth and sausage pieces.

Season with salt and black pepper to taste.

Simmer for 45 minutes to an hour. Add the pine nuts prior to serving.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-07-2005, 01:45 PM   #3
Head Chef
 
abjcooking's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 1,460
Just off the top of my head

Any egg dishes (scrambled, fritatta, quiche, ect.)
Noodle dishes (baked ziti, A la vodka sauce, spaghetti, lasagna)
pizza
Put them into stuffed mushrooms
spicy gravy and biscuits
__________________
Go Sooners
abjcooking is offline   Reply With Quote
Old 07-07-2005, 02:09 PM   #4
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
We like to serve them with spaghetti. We steam/fry them in water and then add to the plate like meatballs.
__________________
Raine is offline   Reply With Quote
Old 07-07-2005, 02:21 PM   #5
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
To add to Rainee's reply, we sometimes add the sausage in with the spaghetti sauce along with the meatballs. Or, how about sausage, peppers, and onions on a sub roll? Or maybe stuffed peppers using the sausage along with some rice.
__________________
amber is offline   Reply With Quote
Old 07-07-2005, 04:03 PM   #6
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
i was gonna say use them in an egg casserole but you don't like eggs. (you HAVE to be difficult and not like eggs, geebs, don't ya? )
other than that, like amber said, how about just having them w/ peppers and onions on a roll? unless you already made them like that....
the only other way i've had hot sausage is like rainee said, w/ spaghetti.
i have a recipe here for sausage ziti, too, if you want it.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 07-07-2005, 04:52 PM   #7
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
make a stuffing with the sausage as you might for peppers and stuff them or squash. rice, rough breadcrumbs, and small vegie bits make a great mixer. If those zucchini or acorn squash are coming in, cut them open and stuff them.


Or make a sweet pepper chili with the sausage as your meet.
__________________
Robo410 is offline   Reply With Quote
Old 07-07-2005, 05:32 PM   #8
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Paella or Jambalaya. Italian Sausage gives a different but tasty flavor to each, as opposed to using chorizo and andouille.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 07-07-2005, 05:53 PM   #9
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
My ideas were all taken!
However, I'm like you - I'll take out meat, cook it, and then re-freeze for an easy mix in with sauces.
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 07-07-2005, 06:50 PM   #10
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
GB,

we often use the sausages in pasta sauces, but one of my husbands favorites for the hot or the sweet are to just brown them in their casings, , then brown slices of potato, onion and red and yellow peppers, thus sausages and peppers Me I leave out the potato and just plop the sausage and some peppers on top of a buttered slice of thick french or italian bread and munch It's easy, one dish and a tossed salad and a glass of wine or even beer and your set.
kadesma l
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.