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Recipes

Eggplant and Sausage Parmigiana
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This casserole is substantial enough to serve as an entree - -
Servings
10
Servings
10
Eggplant and Sausage Parmigiana
Print Recipe
This casserole is substantial enough to serve as an entree - -
Servings
10
Servings
10
Ingredients
  • 2 eggplants, medium size
  • 1 pound DiRusso's® Italian Sausage Links
  • 1 cup flour
  • 2 eggs
  • 2 tablespoons water
  • salt and pepper
  • vegetable oil
  • 5 cups Marinara Sauce
  • 1 cup Romano cheese, grated
  • 2 cups mozzarella cheese, shredded
Servings:
Instructions
  1. Peel and slice eggplants into 1/4 inch thick slices. Layer eggplant slices on a large platter and sprinkle each layer lightly with salt. Place a heavy object on top of the sliced eggplant to drain for 1 hour to be less bitter.
  2. Remove casings from sausage. In a large skillet, cook the sausage over medium heat until brown, crumbling with a wooden spoon. Set aside.
  3. Place flour in a shallow dish and mix in 1/2 teaspoon salt and 1/8 teaspoon pepper. In another shallow dish, beat eggs with water, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
  4. In a skillet, heat layer of oil over medium-high heat. Dip each slice into the flour, then into the egg mixture. Saute eggplant to golden brown on each side, adding additional oil as needed.
  5. In bottom of a 13x9x2 inch baking dish, spread a thin layer of marinara sauce. Top with a layer of eggplant, crumbled sausage, marinara sauce, Romano and mozzarella cheese.
  6. Repeat layers, finishing with a topping of marinara sauce and the Romano cheese.
  7. Bake at 350°F for 35 minutes or until lightly browned and thoroughly heated.
  8. Marinara Sauce

    Ingredients
    1/4 cup olive or canola oil
    1 small onion, chopped
    1 clove garlic, minced
    1 can (28 ounce) tomato sauce
    1 can (28 ounce) crushed tomatoes
    4 cups water
    1/4 teaspoon dried oregano
    1 tablespoon dried parsley
    1/2 teaspoon dried basil
    pinch red pepper flakes
  9. Instructions
    In a saucepan, saute the onion and garlic in oil.
  10. Add tomato sauce, crushed tomatoes, water and spices.
  11. Stir well. Bring to boil and simmer for 45 minutes, partially covered.
Recipe Notes
  • Casserole can be frozen before baking.
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Recipes

Turkey Stuffing with Sausage
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Grandma's homemade bread stuffing for an 18-20 lb. turkey - -
Servings
12
Servings
12
Turkey Stuffing with Sausage
Print Recipe
Grandma's homemade bread stuffing for an 18-20 lb. turkey - -
Servings
12
Servings
12
Ingredients
  • 1 1/2 pounds DiRusso's® Italian Sausage Links or Patties
  • 1/3 cup olive oil
  • 2 cups onion, chopped
  • 4 cups celery, chopped
  • 1 cup fresh flat-leaf parsley, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground sage
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3/4 cup Romano cheese, grated
  • 20 cups day-old bread, cut into small cubes
  • 3 eggs, slightly beaten
  • 1 1/2 - 2 cups chicken broth
Servings:
Instructions
  1. Remove casings from sausage. In a large skillet, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until browned and cooked through. Transfer sausage to a large bowl.
  2. In the same skillet, add oil, onions and celery and sauté until tender.
  3. Add to the sausage, along with parsley, thyme, marjoram, ground sage, salt, pepper, Romano cheese and cubed bread.
  4. Stir in the eggs and enough broth to evenly moisten the mixture.
  5. Fill the cavity and neck of the turkey just before baking.
Recipe Notes
  • 1-1/2 teaspoons of poultry seasoning can be used in place of thyme, marjoram and ground sage.
  • The stuffing can be made ahead and refrigerated overnight, but keep the dry ingredients separate from the moist ingredients. Combine the eggs and the broth with the other ingredients just before stuffing turkey.
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Recipes

Pasta and Bean Soup with Sausage
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A traditional Italian soup (pasta e fagioli) that was a peasant recipe - -
Servings
8
Servings
8
Pasta and Bean Soup with Sausage
Print Recipe
A traditional Italian soup (pasta e fagioli) that was a peasant recipe - -
Servings
8
Servings
8
Ingredients
  • 1 pound Ditalini or Elbow macaroni
  • 1 pounds DiRusso's® Italian Sausage Links
  • 2 cans (15 ounce) Great Northern Beans
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 cup celery, chopped
  • 1 clove garlic, minced
  • 1 can (28 ounce) tomato sauce
  • 1 can (28 ounce) crushed tomatoes
  • 6 cups water
  • 1/2 teaspoon dried basil
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Parmesan or Romano cheese, grated
Servings:
Instructions
  1. Remove casings from sausage. In a large sauce pot, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until browned and cooked through. Remove sausage and reserve.
  2. Heat the 2 tablespoons of oil in the sauce pot and sauté onions, celery and garlic. Add tomatoes, water, basil, parsley, salt and pepper. Bring to boil, partially cover pan, and simmer for 45 minutes.
  3. Add beans and sausage and simmer for 15 minutes.
  4. Cook macaroni according to package directions. Add drained macaroni to sauce pot and stir.
  5. Serve immediately in soup plates and a generous sprinkling of cheese.
Recipe Notes
  • Substitute 4 cups cooked dried beans for 2 cans beans.
  • Crushed red pepper flakes can be sprinkled on each serving.
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Recipes

Stuffed Hungarian Peppers with Sausage
Print Recipe
Men love these - -
Servings
8
Servings
8
Stuffed Hungarian Peppers with Sausage
Print Recipe
Men love these - -
Servings
8
Servings
8
Ingredients
  • 6 cups day-old bread, grated
  • 1 pound DiRusso's® Real Italian Sausage Links or Patties
  • 1/3 cup Parmesan cheese
  • 1 egg, beaten
  • 1/2 cup flat leaf parsley, chopped
  • 1/4 cup (approx.) vegetable or olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cloves garlic, minced
  • 3 pounds (approx.) Hungarian peppers
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Cut the tops off peppers and take out the seeds and ribs.
  3. Remove casings from sausage links. In a frying pan, cook sausage over medium heat breaking with a wooden spoon to crumble the sausage. Add garlic and sauté.
  4. In a bowl, combine grated bread, sausage, garlic, parsley, and Parmesan cheese. Drizzle in enough oil to lightly moisten bread mixture. Add egg and mix.
  5. Stuff the peppers 3/4 full (use the end of wooden spoon to pack in stuffing).
  6. Place pepper in a single layer in a baking pan. Rub the outsides of peppers with oil and sprinkle with salt and pepper. Drizzle oil over peppers.
  7. Bake for 30 minutes, turn peppers over, bake approximately 15 minutes or until the peppers are golden brown.
Recipe Notes
  • Spoon marinara sauce over the peppers the last 10 minutes, if desired.
  • The cut off tops of the peppers can be chopped, pan fried and added to the stuffing, if desired.
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Recipes

Stuffed Mushrooms
Print Recipe
For a great appetizer - -
Servings
6
Servings
6
Stuffed Mushrooms
Print Recipe
For a great appetizer - -
Servings
6
Servings
6
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 1 pound large fresh mushrooms
  • 1/4 cup vegetable oil
  • 1 1/4 cups onions, finely chopped
  • 2 tablespoons green pepper, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (3 ounce) cream cheese
  • 2 tablespoons butter, melted
  • 1/4 cup Italian seasoned bread crumbs
  • Fresh parsley leaves, chopped
Servings:
Instructions
  1. Preheat oven 350°F. Clean mushrooms with damp paper towel. Remove the stems and chop finely. Brush mushroom caps with oil.
  2. Remove casing from sausage links. In a skillet, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until the center is no longer pink.
  3. Add the oil, onion, green pepper, mushroom stems, salt and pepper. Cook until tender. Turn off the heat and stir the cream cheese into the mixture.
  4. Fill each mushroom cap with the sausage mixture. Arrange the mushrooms in a baking dish in a single layer.
  5. In a small bowl, mix the butter and breadcrumbs. Sprinkle over the stuffed mushroom caps.
  6. Bake for 15 minutes or until the breadcrumbs are brown.
  7. Sprinkle on parsley.
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Recipes

Quickie Vegetable Mini Meatball Soup
Print Recipe
Brenda's grandchildren love this soup - -
Quickie Vegetable Mini Meatball Soup
Print Recipe
Brenda's grandchildren love this soup - -
Ingredients
  • 1 pound DiRusso's® Mini Meatballs
  • 2 cups frozen mixed vegetables
  • 1 can (14 ounce) beef
  • 1 can (15 ounce) diced tomatoes
  • 1/3 cup small pasta shells, uncooked
  • 1 cup water
  • Romano cheese, grated
Servings:
Instructions
  1. In a large pot, combine meatballs, vegetables, broth, tomatoes, water and pasta. Bring to a boil.
  2. Reduce heat and simmer 10 minutes until pasta is tender.
  3. Sprinkle each serving with Romano cheese.
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