What we call an Italian sausage in North America consists of ground pork or turkey with fennel or anise as seasoning. A sweet Italian sausage adds basil in the seasoning, and a hot Italian sausage employs red pepper flakes. Ironically, despite the name, the “Italian sausage” is not the only variety known in Italy. The food is very versatile and lends itself to a variety of dishes, such as toppings for pizza or as an addition to pasta sauce.

One word of warning. The Italian pork sausage has some fat in it, so it can be no means be considered a diet dish.

Here follow some recipes using Italian sausages.

Italian Sausage with onions and bell peppers

This particular dish is relatively easy to make. The ingredients include a package of Italian sausage, one whole onion, one green bell pepper, and one red bell pepper.

Cut the sausages each into four pieces. Chop the onion coarsely. Core and chop the bell peppers. Put all the ingredients into a frying pan coated with olive oil. Cook on high, stirring occasionally until the sausages are thoroughly cooked. Serve on top of rice or pasta.

Italian sausage sandwiches

An Italian sausage sandwich can be prepared pretty much like a hot dog. Italian sausages are great went put on an outdoor grill, about eight to ten minutes on direct heat. If one is cooking the sausages in doors, spray a skillet, cook on medium-high heat for about five minutes, then lower the heat to medium low, cover with about a half-cup of water, and then cover and simmer for 12 minutes.

Serve the Italian sausages on a bun with your favorite condiments.

Italian sausage in pasta sauce

The ingredients for this recipe consists of a package of Italian sausages, a pound of lean ground beef, a whole onion, a head of garlic, three 32 ounce cans of Tomato Sauce, and Italian seasons for taste. The lean beef will help dilute the fat content of the Italian sausages.

Discuss this news on Eunomia

Coat a large saucepan with olive oil. Chop the onion finely, Extract the garlic cloves and chop. Add the chopped up onion and garlic cloves to the saucepan and cook on high for about two minutes. Add the Italian sausages, sliced into four each, and the ground beef and heat until thoroughly browned. Drain the fat. Lower the heat to low.

Add the tomato sauce and the Italian seasonings and mix thoroughly. Cover and let simmer for two to four hours before serving on top of pasta. The sauce can be kept frozen for up to four weeks for use later,