OK, I no several here have talked of food prep and such. What is a good simple recipe for Italian Sausage Links?
Thats is on the menu tomorrow and I want to do something different so lest here some Ideas!!!!

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Thomas Jefferson

You will need:
1 pkg Italian sausage links -20 oz
1 pkg linguine -16 oz
3 tbsp olive oil
1 small sweet onion thinly sliced
1 tsp minced garlic
1 can of diced tomatoes -14.5 oz
1 can of chicken broth -10.5 oz
2 cups of broccoli florets

prepare the sausage and cut it into 1/4 inch slices.
Prepare the pasta according to the directions on the package.
In a largo pan, sauté the onion and garlic in the olive oil until tender.
Stir in the tomatoes and chicken broth. Bring to a simmer.
Add the broccoli and pasta. Cook about 5 minutes until the broccoli is tender. Add the sausage and toss to combine.
Serve.
you can substitute other vegetables for the broccoli too. I've used peppers and even mini-corn before.

Hello!

+1 YZFJOE

If you can use chorizo sausage as this will flavor the dish well. Make sure you don't over cook the garlic as this can give a bitter taste to the dish. I'd also go with Broccoli if you can as it tastes great!

Hope this helps

Andy

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Pending Greatness

marrying into an italian family, i say keep it simple. fry up peppers and onions, along with the sausage.

simple and tasty

To kick this up a notch add some garlic, a can of tomato's, and serve tosted with some pasta.

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CREDO ELVEM IPSUM ETAIM VIVERE

I've got to second that, Phreddy!

One of my favorite meals is:

One green pepper
One red pepper
One yellow pepper
One medium white onion
Several cloves of garlic, crushed
Garlic salt
Oregano

Fry up this mess in some olive oil, serve sausage & peppers on fresh Italian bread.

Save leftover peppers and onions and fry up with eggs and serve on fresh Italian bread.

I'm hungry.

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take double ground pork about 2 lbs. (makes about 8 links).
add 1 tblsp. minced garlic
1 tblsp sugar
2 tblsp red wine
1tsp chopped italain parsley
salt ,black pepper and crushed red pepper for heat.
take about 2 ft of hog casing and pipe the pork mix into it with a pastry bag. twist off links every 4 inches.

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BSG

Yes I went and kept it simple. Did , Sausage peppers, onions, small amount tomato paste served over a bed of rice. Side dish a fresh Cale cooked with a sliced of fatback and mashed potatoes w/ butter+sage.

Tomorrow will be a 3 1/2 lb. roast in the crock pot with carrots potato's and onions

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The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government.

Thomas Jefferson

The best sausage dish I ever tasted was one cooked by a Scottish girl I knew,it was called Stovies(I think that's how its spelled)it's my youngest daughter's favourite meal.

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Thats interesting I just looked that up it is how I am cooking the roast tomorrow but no sausage. I love the taste of the carrots and potatoes after they have cooked slow in the beef and onion liquid for hours and hours.

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The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government.

Thomas Jefferson

Slow cookers are handy if you are busy all day, but I find everything just gets too soft for the most part for my tastes.

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CREDO ELVEM IPSUM ETAIM VIVERE

I agree with Andy Big Hair. Chorizo is a better choice than a standard Italian sausage. Try to find a Chorizo that is made with red wine as it has a more robust flavor and is a little aromatic as well. The package will say right on the label if it's made with wine as that is a selling feature for people who know their chorizo. Italians love food that has aroma and you'll be a big hit.

Don't be afraid to add garlic but please don't used bottled minced garlic and NEVER use garlic powder. Get yourself a press and use fresh garlic remembering that while you are pressing it it will seem like you're using way too much because it's rather stinky when first pressed. Don't worry about that. That initial smell has very little to do with the final cooked outcome. A good starting point is one wedge for every 2 servings but there really is no limit. I have explored the limits with fresh garlic on many occasions and for all reasonable intents and purposes you can't use too much as long as it's fresh and not bottled or powdered.

Before you start cooking, press a couple wedges of garlic into a small sauce pan and add 2 or 3 pads of butter and simmer on low heat while you are preparing the food. This will fill the house with the most enticing aromas so that when your company arrives they'll start salivating as soon as they walk in the door. You could also use this later in the prep to saute your peppers and onions.

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Just think of how awesome a guitar player you could have been by now if you had only spent the last 10 years practicing instead of obsessing over pickups and roasted maple necks.

Today will be T-Bone steaks ( 2' thick), Fresh green beans cooked in fatback, corn on the cob (previously frozen) an biscuits.

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The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government.

Thomas Jefferson

What is fatback?

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