Italian Sausage Tuscan Style Recipes

Steps:

• Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
• Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

Steps:

• Preheat oven to 450°. Place sausage links in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until no longer pink and some fat has been rendered, 20-25 minutes. Drain. When cool enough to handle, cut into 1/2-in. slices., Meanwhile, remove grape stems; place grapes and garlic in a 15x10x1-in. baking pan. Add 6 tablespoons butter; toss to coat. Top with sausage slices. Bake until sausage is browned, 15-20 minutes, stirring once., Using a slotted spoon, transfer sausage mixture to a serving dish. Keep warm. Transfer cooking juices to a small saucepan; add balsamic vinegar. Bring to a boil. Cook until liquid is reduced by half, 4-5 minutes. Reduce heat. Stir in remaining butter; cook until slightly thickened. Drizzle over sausage and grapes.

Steps:

• Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
• Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
• Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
• Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
• Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.

Steps:

• Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
• Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.