Posts tagged “sausage

Sausage Scallopini

A traditional favorite in our house; Sausage Scallopini is a quick and delicious meal.

You can use either hot or sweet Italian sausage, or even chicken or turkey sausage. It’s entirely up to you. I prefer hot Italian.

The peppers, same here, red or green. I do prefer the red bells to the green. Better flavor and they just look prettier.

Ingredients

  • 1 pound sweet or hot Italian sausage, sliced into 1-inch rounds
  • 1 medium onion, sliced
  • 2 large bell peppers, red or green, sliced
  • 1 pound white mushrooms, sliced
  • 1 28-ounce can crushed tomatoes
  • red wine
  • Kosher salt
  • black pepper

Prepare all of your ingredients and set aside.

In a large, heavy skillet, heat a small amount of olive oil. Once hot, add the sausage and cook until golden brown. About 15 minutes.

Add peppers and onions to the pan.

Season with salt and pepper and cook down a bit.

Add mushrooms to pan.

Again, cook down, stirring frequently. Season again with salt and pepper.

Add the entire can of tomatoes and about a 1/4 cup of the red wine.

Season with a bit more salt and pepper. Simmer, low heat, for about 45 minutes.

Serve. White rice goes nicely with this dish.

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Gravy (Tomato and Meat Sauce for Pasta)

I know there are a lot of different terms for this. I call it gravy. Always have. Always will. It’s from growing up in an Italian household from the Northeastern part of the United States. So, call it what you will; tomato sauce, spaghetti sauce, meat sauce or gravy. But, whatever you call it, it’s a good foodgasm.

So…..where to start? First you need to figure out what meat you are making the gravy with. No meat = no gravy, pretty much.

Normally, I use 3 lbs of ground meat mix (beef, pork and veal) and make meatballs with that. They need to be pre-cooked FIRST. Do not attempt to put them in raw, they will not cook and it’s just gross.

I also put in 1 lb of hot sausage, cooked and cut into links and usually some type of pork. Ribs normally, but I have also used a boneless hunk of pork. Today, I am actually using a piece of beef for a change. Either way, cook it first. I bake the pork in the oven with the sausage at 350° for a good hour, turning it once.  You want a nice, crisp crust on the pork.  Please season it first.

Like I said, it’s up to you. Just meatballs are fine. You need some meat to call it gravy. If not, it’s just tomato sauce.

Once all of that is prepared, you can start the gravy.  For it you will need:

  • 3 cans of crushed tomatoes (I use Tuttorosso in the green can)
  • olive oil
  • 5 cloves of garlic, minced
  • 1 medium onion, chopped fine
  • 1/2 tsp. crushed red pepper flakes (optional)
  • 6 oz. can of tomato paste
  • red wine
  • salt
  • pepper, ground fresh
  • pinch of sugar
  • freshly chopped basil
  • freshly chopped parsley

In a large stock pot, saute garlic, onion and red pepper flakes for about three minutes, stirring so garlic does not burn.

Add tomato paste and stir well.  Add about a 1/4 cup red wine to it and mix well. Season with salt and pepper.  Cook for about 5 minutes, stirring occasionally.

Add the three cans of crushed tomatoes, stir well to incorporate with paste mixture.  Fill one of the cans with water and add it to the sauce.  Season with about a teaspoon of salt, a few grindings of pepper and a pinch of sugar.  Stir again.  Bring to a slow boil.  Add another 1/4 cup of wine or more to the sauce. 

Add all of the meat now and lower heat to a simmer.  Cover the pot, leaving the lid askew, so the sauce thickens.

Check and stir every 30 minutes and cook for at least five hours.  Taste every now and then, as well, for seasoning and to see if it’s getting “done.”  You’ll need a loaf of Italian bread to do this.  It’s a must.

Just kidding. But it is a good way to taste it.

When it’s almost done, add some freshly chopped basil and parsley.

When it’s done, turn off heat.  Spoon over a steaming dish of pasta of your choice or just dive in with some bread and go at it.