Italian Sausage #3

So far, this one is the favorite in the series, since we are cabbage lovers here at the manor. It's another quick and easy recipe. Start to finish in just 20 minutes. Simple, yet glorious favors and textures here.

Brown 1 pound Italian sausage, casings removed, (I used turkey sausage) in a large skillet, remove. Add olive oil, 6 cups thinly sliced cabbage, and 3 sliced shallots to skillet; cook over medium heat for 6 minutes. Add 3/4 cup chicken broth and simmer until tender, about 3 to 4 minutes. Toss with 1/2 pound cooked fettuccine, the sausage, chives, salt and fresh ground pepper. Easy peasy and dee-lish.

Note: To remove the casings from the sausage, just cut down the length of the raw links with a pairing knife, remove the meat, and discard the casings.

wilson and sausage

sausage and chard saute with polenta

As promised, this is the second in a series of recipes using Italian sausage. It's very simple and the flavors are exquisite together. This one came together in 20 minutes flat, I kid you not. I loved last weeks variation, but I liked this one even better. My Native American DNA tingled over the creamy polenta.

Cook 1 1/2 pounds Italian sausage (I used turkey sausages) in olive oil in a skillet over medium heat, 10 to 12 minutes, remove and slice. Add 4 cloves sliced garlic to the skillet, sizzle over medium heat for a few seconds, add 1 bunch Swiss chard (leaves cut into strips), salt and fresh ground pepper to taste, cook until wilted, 3 to 4 minutes. Fold in sausage. Serve over polenta. (I used the quick-cook variety). This dish is both earthy and elegant.


You know how much I love faces, especially in nature. This cute little guy, most appropriately named Wilson, said hello to me this week. (I really didn't add his smiley face.) Don't you love his dapper Scottish tam? He's here on my desk today, keeping me company.

easy early fall supper

I love a great deal. Last week, my local Aldi store had a special on Honeysuckle White sweet Italian turkey sausages. A 20 ounce package was less than three dollars. A steal. Now, my freezer is full of them. So, stay tuned in the coming weeks for new and exciting ways to serve Italian sausage. This first recipe is simple and delicious. Seriously, I threw it together in less than 30 minutes. (eat your heart out Rachel Ray) I served it with some nice crusty Italian bread and the rest of the Chardonnay used in the preparation. Yum-o-yum.

sausage with white beans and tarragon

Cook 1 1/2 pounds Italian sausage in olive oil in a large skillet over medium heat, 10 to 12 minutes. Remove. Add 2 sliced carrots and 1 chopped onion to the skillet, cook over medium heat until al dente, 8-10 minutes. Add 1 15-ounce can white beans (I used cannellini) drained and rinsed, and 3/4 cup white wine. Simmer for 5 minutes. Fold in sliced sausage and fresh tarragon. (I used 1 1/2 tsp dried) Salt and pepper to taste. (makes 3 piggy-sized portions or 4 regular)