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Tag Archive | "sausage"

Pizza, per favore!


Classic Pizza Margherita

Family pizza night done right

(Family Features) Forget about delivery pizza — make your own fresh and flavorful creations for a fantastic family pizza night sure to bring everyone together at the table.

These recipes use ingredients that let you put your own tasty and creative spin on classic favorites — fresh herbs; a blend of rich Italian cheeses; and high-quality, flavorful Johnsonville Italian sausage, available in mild, sweet or hot varieties.

Whether it’s putting a twist on the classic “Pizza Margherita,” spicing things up with “Sausage Diavolo Pizza,” or serving a “Morning Terrace Pizza” for dinner, pizza night just got a whole lot tastier.

For more ways to do pizza night right, visit www.johnsonville.com.

Classic Pizza Margherita

Serves 4 to 6
1     package refrigerated pizza dough
1/4    cup extra virgin olive oil, divided
1     package Johnsonville Mild Italian Sausage
1/2     medium red onion, minced
1     tablespoon parsley, minced
1     tablespoon garlic, minced
1     tablespoon oregano
8     Roma tomatoes, sliced (divided — save 10 slices for the top)
10     fresh basil leaves (divided)
2    cups mozzarella cheese, shredded
1     cup fontina cheese, shredded
Pepper and sea salt
1/2     cup fresh Parmesan cheese, grated

Position oven rack on lowest shelf and preheat to 425°F. Lightly oil a pizza pan. Roll out dough as thin as possible. Let rest 10 minutes.

In small skillet, heat 1 tablespoon oil over medium-high, add sausage and cook until browned. Remove from skillet, cool slightly and coin slice. In the same pan, sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.

Spread sauce over crust, sprinkle with half the basil, mozzarella, fontina, sausage, remaining slices of tomatoes and finally remaining olive oil. Finish with generous pepper and a little sea salt. Bake for 10 minutes.

Using a spatula and an oven mitt, slip pizza off pan directly onto oven rack, bake for two minutes. Slip pizza back onto pan, remove from oven. Sprinkle with Parmesan cheese and remaining fresh basil. Cut and enjoy.

Morning Terrace Pizza

Serves 4
1     10- to 12-inch baguette, cut in two and sliced open, inside dough removed
1     package Johnsonville Mild Italian Sausage
1 1/2     cups fontina, mozzarella or Monterey Jack cheese, shredded
Dried red pepper flakes
3    Roma tomatoes, diced
4     whole eggs
Pepper, to taste
1/3     cup Parmesan cheese, grated
2     tablespoons fresh chives, chopped

Position oven rack in center of oven and preheat oven to 400°F.

Cut baguette in half and then slice it open to create four equal open-faced pieces. Remove the doughy center, leaving a half-inch border close to the edge.

In large skillet, sauté sausage until browned. Remove from heat, thinly coin slice and set aside.

Top baguettes evenly with 3/4 of shredded cheese. Shake on red pepper flakes to taste. Place sausage pieces evenly on top around the edges. Add the rest of the cheese and the diced tomatoes. Bake for 5 to 8 minutes and remove from oven.

Using the back of a spoon, lightly make 4 indentations in the center of the baguettes, not too close to the crust, pushing some of the ingredients to the sides. Carefully crack an egg into each depression. Grind pepper on each egg, and top with Parmesan cheese.

Return to oven for 5 to 7 minutes, until egg whites are set, but yolk is still soft. Remove, sprinkle with fresh chives, cut and enjoy.

Sausage Diavolo Pizza

Serves 4 to 6
1     refrigerated pizza dough crust, rolled out thin
1     tablespoon extra virgin olive oil
1     package Johnsonville Hot Italian Sausage Links
3/4     teaspoon dried red pepper flakes
5     cloves fresh garlic, peeled and minced
3/4     cup onion, chopped
12     cherry tomatoes, halved
1     can crushed tomatoes (14 ounces)
1 1/2 cups dry white wine
1/2     teaspoon oregano, dried
Sea salt and pepper
3     tablespoons Italian parsley, chopped
1     cup Italian blend cheese, grated
1     cup Parmesan cheese, grated
1     long, sweet red pepper, cut into rings
Other fresh herbs such as basil (optional)

Position oven rack to center and preheat to 450°F. Lightly oil a pizza pan and roll out crust, thin.

In large skillet, heat oil and sauté sausage and red pepper flakes until browned. Remove from heat, drain fat, cool slightly and chop, roughly.

Add garlic and onion to skillet and cook about five minutes until onion is soft.

Add cherry tomatoes, canned tomatoes, wine and oregano. Season with salt and pepper to taste. Let simmer about 20 minutes, stirring when necessary, until cherry tomatoes are soft and sauce thickens.
Add parsley and sausage back into skillet. Remove from heat.

Top pizza crust with sausage mixture, grated cheeses and red pepper rings. Bake 8 to 10 minutes.
Remove from oven, sprinkle with fresh herbs, cut and enjoy.

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Heat up the flavor with Gourmet Grilling


White Wine Sausage Bath

(Family Features) While it’s hard to resist the delicious aroma of food sizzling on the grill, few people associate the backyard barbecue with gourmet greatness. As the flames heat up this summer, you can single-handedly alter that perception by introducing a new element of flavor — Italian sausage.
A close cousin to the bratwurst, versatile Italian sausage offers a flavorful alternative with a unique blend of herbs and spices. Available in a variety of seasonings and flavors — such as Johnsonville’s Mild, Sweet or Hot Italian Sausage Links — savory Italian sausage can serve as the foundation of wide array of dishes.
Served on a bun, as a main course or as an ingredient in a prepared entrée, Italian sausage can take you from basic grill to brilliant gourmet with no extra fuss.
A bath is an excellent — and simple — method for layering in unexpected flavors with Italian sausage that will make your guests wonder what other culinary secrets you have hidden away. For example, Johnsonville’s White Wine Sausage Bath combines the sophisticated overtones of wine with fresh herbs and veggies for an unexpectedly gourmet grill entrée.
Or, if your tastes lean more toward the traditional flavors of the summertime grill, try Summertime Kabobs or Italian Burgers — they’re new and unexpected ways to appreciate old favorites.
The kabobs blend peppers and onions with the juicy pop of Italian sausage, the sweet tang of pineapple and an unexpected touch of ripe black olives. Or, combine ground Italian sausage with your beef and a few special ingredients for a bolder, better burger.
Serve these dishes with a simple tossed garden salad and a chilled wine or icy microbrew, and sit back while your friends and family marvel at the new master of the grill.
Before you get started, consider these tips to make the most of your sausage grilling experience:
•    Avoid utensils such as forks, which can puncture the sausage and allow flavorful juices to escape.
•     Keep all your food safe and flavorful by using one set of tongs to place raw meat on the grill and different tongs to turn meat that is already cooking, as well as any side dishes, such as vegetables, that you may be grilling at the same time.
•     Grill sausages at a low to medium-low heat, cooking slowly to keep the meat moist and flavorful.
•     Maintain the same temperature on the outside and inside of the sausage. Meat should be cooked through with no pink showing, and a thermometer should read 160°F when your sausage is done.

For additional recipes featuring Italian sausage, as well as cooking demonstrations and video tips, visit  www.johnsonville.com.

 

White Wine Sausage Bath

10 servings
Prep: 15 minutes
Grill: 30 minutes
8     ounces fresh mushrooms, sliced
1     bell pepper, sliced
2     shallots or small onions, sliced
3     garlic cloves, thinly sliced
1     bottle (750 ml) sauvignon blanc or other fruity white wine
1     bunch fresh thyme sprigs
2     bay leaves
2     packages (19.76 ounces each) Johnsonville Mild Italian Sausage Links
Large (12-inch x 9-inch) heavy-duty disposable foil pan
Preheat grill to medium-low. Place a large heavy-duty disposable foil pan on grill. Add mushrooms, peppers, shallots and garlic; cook and stir until tender. Add wine, thyme and bay leaves. Bring to a gentle simmer. Add sausage and cover pan with foil. Simmer for 10 to 15 minutes or until a thermometer inserted into sausage reads 160°F.
Remove sausage from pan. Grill links until browned; then return to pan. Discard thyme and bay leaves. Cover pan and keep warm until serving.

Italian Burgers

Italian Burgers

6 servings
Prep: 20 minutes
Grill: 10 minutes
1     egg
1/2     cup finely chopped onion
1/3     cup Italian seasoned bread crumbs
1     pound ground beef
1/2     pound Johnsonville Ground Mild Italian Sausage
6     tablespoons pesto
6     slices provolone cheese
6     slices tomato

Fresh basil leaves
6     hamburger buns, split
Preheat grill to medium. In large bowl, combine egg, onion and bread crumbs. Add ground beef and sausage; mix well. Shape into six burgers.
Grill burgers for 10 to 12 minutes, turning once, until a meat thermometer reads 160°F. Serve burgers on buns with pesto, provolone cheese, tomato and basil.
Serving suggestion: For spicy burgers, substitute Hot Italian Sausage.

 

Summertime Kabobs

Summertime Kabobs

6 servings
Prep: 30 minutes
Grill: 10 minutes
1     medium green pepper, cut into 1-inch pieces
1     medium sweet red pepper, cut into 1-inch pieces
1     medium sweet onion, cut into wedges
2     cups Italian salad dressing, divided
1     package (19.76 ounces) Johnsonville Mild, Sweet or Hot Italian Sausage Links
1     fresh pineapple, cut into 1-inch chunks
Black olives, optional
In a large resealable plastic bag, combine peppers, onion and 1 1/2 cups Italian dressing. Seal bag and refrigerate for 30 minutes.
Place 1 inch of water in a large skillet; add sausage. Bring to a simmer; cover and simmer for 10 minutes. Cool sausage slightly; cut into 1-inch pieces.
Preheat grill to medium. On metal or soaked wooden skewers, alternately thread sausage, peppers, onion, pineapple and olives. Grill for 10 minutes or until browned, turning frequently and basting with remaining Italian dressing.

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