By Suntydt from Tazewell, TN
An update to my previous answer: I made this dish last night and measured out the olive oil I used in the skillet and it was 3/4 of a cup. Just wanted to put down something a little more difinitive for everyone :~)
You can remove the meat from the casings, and use it like ground beef for spaghetti, lasagne, meatloaf, meatballs, etc. I usually mix it with a little gound pork or beef, to stretch the sausage a little.
It adds a different, nice taste to these meals.
A pretty quick way we always prepare it is to take the Italian sausage links and cut them into coins. Take a 1-2" deep skillet and add about a tablespoon of minced or chopped garlic and enough olive oil to coat the bottom of the pan and go a bit up the sides and start to heat it up (you can add a pat or two of butter for richness if you like).
Let the pan barely simmer for a little while to blend the garlic flavor into the oil but not burn. Then add sliced peppers and onions and the sausage coins and sauté them all together until veggies are crisp tender and sausage is cooked through. Pour over cooked cheese tortellini or your favorite cooked pasta and sprinkle with Parmesan cheese, Italian seasoning and a bit of crushed red pepper. Stir and add more oil if necessary and serve.
Note - you can also swap out the pasta for brown rice, lentils, barley or quinoa and/or mix up the veggies and seasonings used for something different too. We often add a handful of spinach, chard or kale to the skillet, toward the end of the cooking process, until it's wilted before pouring over the pasta.
You can try going to any sausage makers site and look at their recipes and just swap out your Italian sweet sausage for their sausage. For example you could go to Al Fresco's web site where they have chicken sausage recipes and you would just replace with your type of sausage in the recipe instead. http://www.alfrescoallnatural.com/R ... aspx?filter=by-meal&group=dinner
Here's a good recipe for Tuscan sausage soup:
A good one for a casserole:
There are oodles of assorted yummy sounding sweet sausage recipes here by top chefs:
http://www.foodnetwork.com/search/d ... talian+sausage&fnSearchType=site
And for kielbasa recipes you were also asking about:
http://www.foodnetwork.com/search/d ... tring=kielbasa&fnSearchType=site
What I do is to add the sweet sausage to meat sauce but first I steam my sausage in a fry pan with filled water not covering the sausage and cover the pan leaving a slight opening this way. Here it steams all the fat out and it tastes better then I just add it to my sauce that has already been cooking, it gives the sauce a better flavor and the taste of the sausage with the sauce it quite yummy and you can add meatballs or a thin slice of center cut pork chop (you can just throw the chop in the sauce and it will cook fully in the sauce).
If you take the skin off the sausage or just buy the sausage meat you can also make sausage burgers which are really good too on the grill.
Add your voice to the conversation. Click here to answer this question.