Lentil-Escarole Soup with Sausage

(from a recipe at rodalenews.com)

3/4 lb Italian pork sausage, cut into bite-size chunks

1 c chopped leeks (or onions)

1 c lentils

1 t basil

Salt

2 c water (or chicken broth or stock)

2 c chopped escarole (or kale)

1 T lemon juice

Pepper

Brown the sausage in a large, heavy-bottomed soup pot. Add the leeks (or onions) and cook for 3 minutes. Add the lentils, basil, and water. Cover and simmer until the lentils are almost tender, about 30 minutes. Add some water if it seems to be cooking dry. Add the escarole (or kale) and cook for 10 minutes. Just before serving, add the lemon juice and season to taste with pepper and more salt.

Stir-fried Italian Sausage and Peppers

Do you like Sausage and Peppers? I usually don’t, because the peppers are always way overcooked, at least for my taste. I prefer them tender-crisp, like in a stir-fry. If you like the peppers "overcooked" and soft, try ITALIAN SAUSAGE AND PEPPERS. But if you like your veggies to still have a bit of bite to them, try this stir-fry dish. Take your pick. A lot of people must like the overcooked peppers, because that’s the way most recipes say to cook them!

(based on a recipe from Taste of Home, Apr/May 2003)

1 lb Italian sausage links, cut into 1/4” slices

1 medium green pepper, cut into thin strips

1 medium or 1/2 large red pepper, cut into thin strips

1 medium onion, thinly sliced and quartered

1 T lard (or oil or half butter and half olive oil)

1 firm tomato, coarsely chopped

1 t minced fresh parsley, or 1/2 t dried parsley

dash each salt and pepper

Cook the sausage over medium-high heat until no longer pink. Turn the heat up to high and add the peppers, onion and tomato and stir-fry until tender-crisp. If using dried parsley, add it with the vegetables. If using fresh, add it at the end. Check the seasoning and serve.

Italian Sausage and Peppers

Do you like Sausage and Peppers? I usually don’t, because the peppers are always way overcooked, at least for my taste. I prefer them tender-crisp, like in a stir-fry. This is the more traditional version, which results in "overcooked" peppers. Or try my version, STIR-FRIED ITALIAN SAUSAGE AND PEPPERS. Take your pick. A lot of people must like the overcooked peppers, because that’s the way most recipes say to cook them!

(based on a recipe from Taste of Home, Apr/May 2003)

1 lb Italian sausage links, cut into 3/4” slices

1 medium green pepper, cut into thin strips

1 medium or ½ large red pepper, cut into thin strips

1/2 medium onion, thinly sliced and quartered

1/2 T butter

1/2 T olive oil

1 firm tomato, coarsely chopped

1 t minced fresh parsley, or 1/2 t dried parsley

dash each salt and pepper

In a large skillet, cook the sausage over medium heat until no longer pink. Add the remaining ingredients. Cover and cook 30 minutes, or until vegetables are tender, stirring occasionally. Serve with a slotted spoon. 

To my way of thinking, this would be best as an omelet filling, or, if you cut the sausage in smaller pieces (say cut it into fourths lengthwise and then into half inch or so slices), as a filling for a quiche. 

Italian Sausage and Zucchini

(based on a recipe from The Hoosier Cookbook)

1 lb Italian sweet sausages, sliced (or bulk Italian sausage)

1 small onion, chopped

2 c tomatoes, chopped (3 or 4 medium)

1 big unpeeled zucchini, shredded

1 t lemon juice

1/4 t salt

1/4 t Tabasco sauce

1/4 t dried leaf oregano

1/4 c grated Parmesan cheese

Brown sausage in skillet, stirring occasionally.  Add onion and cook 5 minutes.  Add remaining ingredients except Parmesan cheese.  Cook uncovered 5 minutes, stirring occasionally.  Sprinkle with Parmesan cheese before serving.