Super Sausage Scallopini Recipes

Steps:

• Mix all of the above together except the last two ingredients.
• Bring the mixture to a boil.
• Add the 1 teaspoon of sugar and stir in it well.
• Then immediately lower the burner to a simmer with the lid on the pot slightly ajar.
• Cook for 1 1/2 hours, stirring occasionally all of the way to the bottom.
• *If you didn't add enough water from the beginning, you might need to add a little more water during the cooking time - you just have to judge if it looks like it cooked down too much. It should be liquidy, but more on the thick liquid side, not watery.
• When finished cooking, serve it over the cooked rice.

Steps:

• For the chops: Heat a heavy-bottomed skillet over medium heat. Season the pork chops with salt and pepper. Set aside.
• Mix together the milk and eggs in a shallow dish. Place a heaping 1/2 cup of flour onto a plate, add a pinch of salt and pepper and mix through. Add the panko to another plate and season with a pinch of salt and pepper.
• Bread the pork by dredging each chop first in the seasoned flour, shaking off the excess. Next, transfer to the egg/milk mixture, coating both sides. Then, cover with the seasoned panko. Set aside.
• Add the oil and 3 tablespoons of the butter to the skillet. Add the breaded chops and cook until golden and crisp, 2 to 2 1/2 minutes per side. Remove to paper towel-lined plate.
• Without cleaning the skillet, carefully add the capers and remaining 3 tablespoons butter, allowing the butter to melt. Sprinkle the remaining 2 tablespoons of flour over the melted butter and cook, stirring, for 30 seconds. Add the wine and stock and bring to a boil. Simmer until the sauce begins to thicken, about 2 minutes. Add 1 tablespoon of the lemon juice (or more to taste) and adjust the seasoning.
• For serving: Place the arugula on a platter and drizzle with the lemon juice. Shingle the pork chops on top. Drizzle the sauce over the pork chops and finish with the shaved Parmesan and parsley. Serve with the remaining lemon wedges and any extra sauce on the side.

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

Steps:

• Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
• Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.

Steps:

• 1. In a very large stock pot -heat oil Slice sausage into small discs and brown very well in pan. Remove from pan.
• 2. Add more oil if needed and cook peppers and onions thoroughly. Add mushrooms when peppers & onions are almost done. ***Jarred banana peppers are a great addition if you like a little heat and tang-add them at this stage**** Add sausage back to pot.
• 3. Add both cans of tomato sauce. Tear in fresh basil and add about a TBSP of each dry seasoning-adjust according to taste. Use more or less sugar according to taste. Let simmer for at least two hours-taste halfway through cooking to adjust seasonings if needed. Add Salt and pepper at the very end. Enjoy on fresh rolls with lots of cheese!

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
• Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
• Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
• Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Steps:

• Combine flour and 1 teaspoon Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess.
• Heat oil in a large skillet over medium-high heat. Cook turkey in hot oil until no longer pink in the center, 2 to 3 minutes on each side. Transfer turkey to a serving platter and keep warm.
• Add wine and remaining Cajun seasoning to the skillet; cook until liquid is reduced by half, stirring to loosen particles from the bottom of the skillet, 1 to 2 minutes. Drizzle sauce over turkey. Serve immediately.

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Steps:

• Fry sausage over medium heat in large frying pan until when cut, it is just a bit pink in the center.
• Remove sausage from pan and add peppers and onions to the frying pan.
• While onions and peppers are cooking, slice sausage into 1/2 inch rounds.
• Return sausage to pan and add the jar of sauce.
• Stir everything until well combined and let simmer for about 15 minutes or so, allowing sauce to cook down a bit and thicken.
• Serve on Italian rolls or over pasta.