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Anthony De Rosa - Considered by many to be the king of sausages Italian sausage, is popular, delicious and versatile. Learn to cook Italian sausage any way under the sun!
REMEMBER
No matter how you choose to cook your Italian sausage ALWAYS make sure that:
1. It is fresh. Fleshy, pink color. No trace of odor or sliminess.
2. It's kept refrigerated (or in a cooler) up until the moment it is ready for use.
3. It's cooked to an internal temperature of 160 degrees. THIS IS EXTREMELY IMPORTANT.
Fry ‘em!
Prick sausages all over. Cut into 4 inch pieces. Deep fry in oil between 340 and 360 for 4-5 minutes each or until golden brown. Be sure to use a deep pot to avoid boil over and keep oil from getting too hot or the casing will overcook and leave the inside raw. Cook Drain on paper towels or paper bags. Serve on hoagie rolls with onions, peppers, cheese and marinara, or serve as appetizers by mixing with sautéed red onion quarters and glazing with peach or apple jelly.
Grill ‘em!
This has to be my favorite application for Italian sausage. Throw one pound (4-5) Italian sausage links into a pot and add 1 bay leaf, 1 tsp chicken bouillon granules (or 1 cube), one can of your favorite beer and enough water to cover. Turn the heat to medium high, then cut it off as soon as the water starts to simmer. This process renders off some of the fat to avoid splatters during grilling, and cuts down on cooking time. However, be sure not to let it simmer more than a few seconds, otherwise all that great sausage flavor end up in the water and you'll be left with something very bland excuse for a sausage.
Grill the parboiled sausages first over high heat for 1-2 minutes on each side, then over medium to medium high heat until cooked through. Place in steamed or grilled buns and top with your favorite hot dog fixins'!
Steam ‘em!
Place one pound (4-5) sausage links (halved) into a crock pot. Add 1 tbs. soy sauce, ¼ cup sherry, 2 cloves of garlic, 1 bay leaf, and 2 cups of water or beer. Cook on HIGH 2 hrs. then reduce to low until ready to serve.
Bake ‘em!
Split sausages in half lengthwise (this is easier if sausages are partially frozen), pierce each half twice. and cook on each side until browned. Place sausages cut side up in a ceramic dish and cover with your favorite marinara sauce. Top with mozzarella cheese and bake at 375 degrees for 20 min or until cheese is golden brown and sausage is cooked. Sprinkle with fresh chopped parsley and with salad and breadsticks.
Braise em!
Coat the bottom of a cast iron skillet to Dutch oven with olive oil and sear sausages for 2 minutes on each side. Add 1 sliced onion and one bulb of fennel sliced 1 bay leave. Deglaze pan with ½ cup red wine and ½ cup chicken broth. Cover and bake at 375 degrees for 25-30 minutes or until sausages are cooked through.
REMEMBER
No matter how you choose to cook your Italian sausage ALWAYS make sure that:
1. It is fresh. Fleshy, pink color. No trace of odor or sliminess.
2. It's kept refrigerated (or in a cooler) up until the moment it is ready for use.
3. It's cooked to an internal temperature of 160 degrees. THIS IS EXTREMELY IMPORTANT.
Fry ‘em!
Prick sausages all over. Cut into 4 inch pieces. Deep fry in oil between 340 and 360 for 4-5 minutes each or until golden brown. Be sure to use a deep pot to avoid boil over and keep oil from getting too hot or the casing will overcook and leave the inside raw. Cook Drain on paper towels or paper bags. Serve on hoagie rolls with onions, peppers, cheese and marinara, or serve as appetizers by mixing with sautéed red onion quarters and glazing with peach or apple jelly.
Grill ‘em!
This has to be my favorite application for Italian sausage. Throw one pound (4-5) Italian sausage links into a pot and add 1 bay leaf, 1 tsp chicken bouillon granules (or 1 cube), one can of your favorite beer and enough water to cover. Turn the heat to medium high, then cut it off as soon as the water starts to simmer. This process renders off some of the fat to avoid splatters during grilling, and cuts down on cooking time. However, be sure not to let it simmer more than a few seconds, otherwise all that great sausage flavor end up in the water and you'll be left with something very bland excuse for a sausage.
Grill the parboiled sausages first over high heat for 1-2 minutes on each side, then over medium to medium high heat until cooked through. Place in steamed or grilled buns and top with your favorite hot dog fixins'!
Steam ‘em!
Place one pound (4-5) sausage links (halved) into a crock pot. Add 1 tbs. soy sauce, ¼ cup sherry, 2 cloves of garlic, 1 bay leaf, and 2 cups of water or beer. Cook on HIGH 2 hrs. then reduce to low until ready to serve.
Bake ‘em!
Split sausages in half lengthwise (this is easier if sausages are partially frozen), pierce each half twice. and cook on each side until browned. Place sausages cut side up in a ceramic dish and cover with your favorite marinara sauce. Top with mozzarella cheese and bake at 375 degrees for 20 min or until cheese is golden brown and sausage is cooked. Sprinkle with fresh chopped parsley and with salad and breadsticks.
Braise em!
Coat the bottom of a cast iron skillet to Dutch oven with olive oil and sear sausages for 2 minutes on each side. Add 1 sliced onion and one bulb of fennel sliced 1 bay leave. Deglaze pan with ½ cup red wine and ½ cup chicken broth. Cover and bake at 375 degrees for 25-30 minutes or until sausages are cooked through.
Article Source: ArticleBiz.com
