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Growing Up in Working Class Youngstown – DiRusso’s
DailyBuzz Featurette
Recipes
Ingredients
- 5 pounds DiRusso's® Italian Sausage Links
- 4 cups Marinara Sauce
- 3 cups green peppers, cut in strips
- 5 cups Spanish onion, cut in strips
- 1/3 cup vegetable oil
Servings:
Instructions
- Preheat oven to 350°F.
- Place frozen sausage links in a 17 x 12 inch baking pan.
- Bake links, uncovered, for 30 minutes; turn and bake for an additional 20 minutes or until internal temperature is a minimum of 160°F.
- In a large skillet, sauté peppers and onions in oil.
- In a sauce pan, bring the marinara sauce to a boil and simmer for 10 minutes.
- In an 11 x 9 x 2-1/2 inch aluminum pan, single layer half of the sausage and ladle 1-1/2 cups marinara sauce over top of sausage.
- Spread 4 cups of onions and peppers over sauce.
- Repeat. Ladle remaining 1 cup of marinara sauce down the middle of the top layer.
Recipe Notes
- Each sausage link can be sliced in half, thirds or fourths.
- Instead of ladling marinara sauce on the sausage, the sauce can be served as a side.
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Recipes
Ingredients
- 1/2 pound DiRusso's® Italian Sausage Links or Patties
- 1 (6-inch long) spaghetti squash
- 1 tablespoon vegetable oil
- 1/2 cup onions, finely chopped
- 1/4 cup pepper, finely chopped
- 1/4 cup celery, finely chopped
- 1 clove garlic, minced
- 1/2 cup canned tomatoes
- 1/2 cup mushrooms, diced
- 1/3 cup cooked rice
- 1 teaspoon oregano
- salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- 1/4 cup shredded mozzarella cheese
Servings:
Instructions
- Preheat oven to 350°F.
- Halve the squash lengthwise; discard seeds. Place squash cut side down on baking pan with 1/2-inch of water. Bake for 55 minutes or until tender.
- In frying pan, sauté onion, pepper, celery and garlic in oil. Remove and reserve. Remove casings from sausage links. Add sausage to pan and cook over medium heat, crumbling with a wooden spoon.
- Stir in tomatoes, mushrooms, rice, parsley, oregano, salt, pepper, and sautéed vegetables. Simmer over low heat for 5 minutes.
- When squash is ready, using a fork, pull out the flesh of the squash (it will form spaghetti-like strands). Mix with pan mixture and stuff squash with filling.
- Sprinkle tops with cheese and bake until cheese melts.
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Recipes
Ingredients
- 1 whole frying chicken (approximately 4 pounds)
- 6-8 quarts cold water or enough to cover chicken
- 1/3 cup onion, minced
- 3/4 cup carrots, minced
- 4 cups celery, chopped
- 1/2 cup fresh flat leaf parsley
- 3 tablespoons salt
- 1/4 teaspoon black pepper
- 2 pounds fresh escarole, cooked and chopped
- 5 cups DiRusso's® Mini Meatballs
- 4 cups cooked Acini de Pepe macaroni or tiny macaroni
- grated Romano cheese
Servings:
Instructions
- In a large soup pot, bring water to boil.
- Add chicken, bring water to a boil again and cook with lid tilted for about 1-1/2 hours. Skim with metal spoon. Remove chicken and reserve.
- Add onion, celery, carrot, parsley, salt, and black pepper. Simmer for 15 minutes.
- Add mini meatballs, escarole, macaroni and approximately 4 cups of chicken (deboned and cut into 1 inch pieces). Stir and simmer for 10 minutes.
- Serve with Romano cheese.
Recipe Notes
- Can substitute 2 boxes (10 ounce) chopped spinach for escarole.
- Use extra chicken meat for salads, sandwiches, etc.
- Click here for: DiRusso's Mini-Meatballs
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Recipes
Ingredients
- 1 pound DiRusso's® Italian Sausage Links
- 2 large heads escarole
- olive or canola oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- salt and pepper
- crushed red pepper
- 1 can (15 ounce) Great Northern Beans
- Romano cheese, grated (optional)
Servings:
Instructions
- Wash escarole in cold water. Tear each leaf into small pieces and place in a colander to drain.
- Cook escarole in large kettle of boiling water. Drain in colander and run cold water over escarole to stop the cooking. Make small bundles and squeeze out excess water. Cut escarole into small pieces.
- In a large skillet, over medium heat, cook sausage until brown and cooked through. Remove and cut into 1/2 inch pieces. Reserve.
- In same skillet, add additional oil and sauté onion. Add garlic and lightly sauté. Move the onion and garlic to the back of the pan.
- Add and heat a layer of oil in skillet. Add a layer of escarole, season with salt, pepper and crushed red pepper. Cook and turn over several times with a pair of tongs until heated through. Move escarole to the back of the skillet stirring in the onions and garlic.
- Repeat above steps until all the escarole is cooked. Add the can of beans and sausage pieces. Mix all ingredients together and simmer for several minutes to blend flavors.
Recipe Notes
- This dish can be made with a mix of your favorite greens, such as swiss chard, mustard greens and curly endive.
- Chicken broth can be added to add flavor.
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Recipes
Ingredients
- 1/2 pound DiRusso's® Italian Sausage Links or Patties
- 3 tablespoon olive oil
- 1 cup onions, chopped
- 4 ounces fresh mushrooms, sliced
- 1 tablespoon butter
- 1/4 teaspoon dried basil
- Few sprigs fresh parsley, chopped
- 1 medium ripe tomato, chopped
- 6-8 extra large eggs
- 1 tablespoon milk or water
- 1/4 cup Parmesan cheese
- salt and pepper to taste
Servings:
Instructions
- Remove casings from sausage links.
- Heat one tablespoon of oil in a 12-inch frying pan. Add the sausage and cook over medium heat crumbling sausage with a wooden spoon.
- Add the onions, mushrooms and butter and cook until onions are soft. Add the basil, parsley and tomato. Cook for about 3 minutes.
- Beat the milk into the eggs, stir in the cheese and season with salt and pepper. Add the remaining oil to the frying pan. Pour eggs over the sausage and vegetables and stir with a fork to distribute.
- Cook over low heat until the bottom is golden brown and well set, lifting the edges with a fork to allow the uncooked egg on top to trickle into the pan.
- Put a plate slightly larger than the frying pan over the omelet. Hold the plate down with one hand.
- With the other hand, hold the frying pan handle and turn the frying pan and plate upside down, so that the omelet is cooked side up on the plate.
- Slide it, uncooked side down, back into the frying pan and cook until golden brown and set. Then slide it onto a serving plate, cut into wedges, and serve hot or cold as a first or main course.
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Sausage, Potato and Pepper Roast
Sausage, Potato and Pepper Roast
Ingredients
- 2 Lb DiRusso's® Real Italian Sausage Links
- 6 Medium potatoes
- 4 green peppers
- 1/4 Cup vegetable oil
- 1 Tsp salt
- 1 Tsp Ground Pepper
Servings:
Instructions
- Preheat oven to 375°
- Cut sausage links into halves and place in a large roasting pan.
- Bake, uncovered, for 30 minutes, turning once.
- In a bowl, mix together potatoes, peppers, salt and pepper to taste, and oil.
- Add mix to sausage and roast for approximately 1 hour more, turning several times with spatula.
Recipe Notes
- DiRusso's® Turkey Italian Sausage Links can be substituted for the pork links.
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Recipes
Ingredients
- 1 1/2 pounds DiRusso's® Italian Sausage Links
- 1 1/2 pounds DiRusso's® 1oz. Meatballs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup onion, minced
- 1 (28 oz) can crushed tomatoes
- 1 (28 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 teaspoon celery salt
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 dried bay leaves
- 6 sprigs fresh parsley, chopped
- salt and pepper to taste
- 3 cups water
- 1/4 cup grated Romano cheese
Servings:
Instructions
- Cut sausage links in halves.
- In a large sauce pan, heat oil. Add sausage links and brown on all sides. Remove sausage and reserve.
- Add garlic and onion to sauce pan and sauté.
- Add crushed tomatoes, tomato sauce, tomato paste, water and seasonings. Stir well and bring to a boil.
- Simmer for 30 minutes. Add sausage and meatballs. Cook over low heat for approximately 1 hour.
Recipe Notes
- Makes enough sauce for 1½ pounds of spaghetti.
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