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In this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, we cook savory Italian sausages on top of potatoes, onion and bell pepper so ...
Roll sausage into ½ inch balls and place in a large skillet. Cook until browned. The sausage might need to be browned in two batches depending on the size of the skillet.
In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible.
There is always great jubilation in my house when meatballs are on the menu, and with this recipe it is easy to rustle them up in minutes. Instead of making up a meatball mixture with ground meat or meats, Parmesan, garlic, parsley, and egg, I simply squeeze the stuffing out of about a pound of Italian sausages and roll it into cherry-tomato-sized balls.
Want to make Italian Turkey Sausage & White Bean Stew? Learn the ingredients and steps to follow to properly make the the best Italian Turkey Sausage & White Bean Stew? recipe for your family and friends.
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1. Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil. Add the sausages, cover and cook over moderate heat until no longer pink within; slice 1/4 inch thick. Heat the remaining oil in the skillet.
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
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