Time for grilling, picnics and days at the pool. A perfect time to grill or roast Luganeca Piacenza or Luganeca Monza Piemonte Sausage. Made in a small coil, you can grill the two Luganeca style sausages all at once and cut up for appetizers or a finger food snack.
Delicious Piemonte Sausage Chorizo Mexicano Enchiladas
Total Prep: 1 hour, 45 mins
Yield: 6 servings
⦁ 3/4 pound potatoes, cut in half
⦁ 1t salt, divided
⦁ 1 tablespoon olive oil
⦁ 1 onion, sliced into 1/4″ rings
⦁ 1 t ground cumin
⦁ 1/2 t dried oregano
⦁ 1 pound fresh Piemonte Chorizo Mexicano sausage, casings removed & crumbled
⦁ 1 28-ounce can red enchilada sauce
⦁ 12 corn tortillas
⦁ 8 ounces shredded cheddar cheese
⦁ 1 tomato, chopped
⦁ 1 handful of cilantro, stems removed
⦁ 2 green onions, sliced
⦁ 1/2 cup sour cream
⦁ Put the potato halves in a saucepan with 1/2 t salt and cover with water. Bring to a boil, reduce heat and simmer for about 15 minutes until the potatoes are done, but firm and easily pierce with a fork. Drain and let cool. Dice into 1/3″ cubes. Set aside.
⦁ In a skillet, heat 1 T olive oil and saute onions with 1/2 t salt, cumin and oregano, about 6 minutes. Add crumbled chorizo and cook stirring until chorizo is done, about 6-8 minutes. Add diced potatoes and cook until the edges of the potatoes begin to crisp, another 5 – 6 minutes or so. Remove from heat and set aside.
⦁ Put the enchilada sauce in one skillet and place on the stove. Heat on medium low until hot. Reduce heat to very low to keep warm
⦁ Ladle about 1/3 cup of enchilada sauce into the bottom of a 13 x 9 x 2″ rectangular or a 12″ round baking dish and spread it around to coat the bottom of the dish.
⦁ Now you begin the assembly of the enchiladas. Take one tortilla dip it in the red sauce to coat both sides. Remove the tortilla from the sauce and place it on the plate you will use to assemble the enchiladas. Put about 1/3 cup of the chorizo and potato filling down the center of the tortilla. Top with about 1 T of the shredded cheese. Roll up like a cigar and lay seam-side down in the baking dish. Continue until all the enchiladas are assembled and nestled side-by-side in the baking dish.
⦁ Pour about 1 cup of the remaining sauce over the enchiladas. Sprinkle the center of the enchiladas with the remaining cheese and bake for 20 to 30 minutes until heated through and cheese has melted.
⦁ Garnish with chopped tomatoes, cilantro leaves, green onions, sour cream and/or guacamole.
Spicy Sausage in Carrozza
Total Time: 50 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 25 min
- Yield: 6 servings
- Level: Easy
- 6 spicy Bernie’s Classic Hot or Bernie’s Classic Fennel & Hot sausage
- 1/4 cup extra-virgin olive oil, plus extra for brushing
- 15 whole garlic cloves
- Salt and pepper
- 2 tablespoons Dijon mustard
- 3 (4-oz) pieces pizza dough, store bought
- In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
- Preheat oven to 375 degrees F.
- Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around.
- Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.
A bit of history: “The annual rite of consuming good luck food for New Year’s Day is observed all over the world. Exactly what you consume depends largely on where your ancestors came from and what was available there during the winter. In Italy, lentils are eaten as a symbol of good luck and prosperity because they resemble tiny coins. Tuscans eat lentils with “Cotechino”, a large pork sausage. “
Sausage and Lentils
(Serves 4 to 6)
1-1/2 cups lentils
1 tablespoon olive oil
1/4 cup pancetta, diced
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/2 cup tomato sauce
1 bay leaf
Salt and pepper to taste
Place the lentils in a large saucepan. Add 2 quarts of water and bring to a boil.
Pierce the skin of the sausage all over with the tip of a sharp knife. Place the sausage in the saucepan with the lentils. Reduce heat to a simmer, cover, and cook 45 minutes, or until the lentils are tender. Remove the sausage and set it aside to cool. Drain the lentils and set aside.
When the sausage is cool enough to handle, slit open the skin and remove.
Cut the sausage into thin slices. Cook the sausage slices in a skillet until golden brown on both sides, about 2 minutes. Remove the sausage and set aside.
Add the olive oil to the skillet and heat over medium-high heat. Sauté the pancetta, onion, carrots, and celery in the olive oil until soft, about 6 to 8 minutes. Add the tomato sauce, lentils, and bay leaf. Cook over low heat, covered, for 5 minutes. Season with salt and pepper. Remove the bay leaf.
Pour the lentils onto a serving platter and arrange the sausages around them. Serve. Enjoy!
Any flavorful Italian sausage may be substituted.
Piemonte Apple Cranberry Pecan Sausage Stuffing
¾ cup finely chopped onion.
1 ½ cups chopped parsley with leaves
1 cup butter or margarine (or substitute sausage drippings for part)
8 cups of soft bread cubes
1 ½ teaspoons dried sage leaves
1 teaspoon thyme
½ teaspoon pepper
1 lb. Piemonte Apple/Cranberry/Pecan Sausage with casings removed.
- Remove casing from sausage crumble and brown. Set aside.
- Cook and stir onion and celery in margarine or butter and sausage drippings until the onion is tender.
- Stir in about ½ of bread cubes. Turn into a deep bowl. Add remaining ingredients including the browned Piemonte Apple/Cranberry/Pecan Sausage,
- Stuff turkey just before roasting or put into a dish and bake at 325 degrees for 35 – 40 minutes.
About 9 cups of stuffing (12 lb. turkey).
Thanksgiving Holiday and Sausage Brunch Scramble using Piemonte Sausage Merguez
For a super healthy breakfast, packed with sweet, savory and spicy flavors.
- 6 large eggs
- 1 tablespoon whole milk
- salt and pepper to taste
- 1 tablespoon olive oil
- 6 oz pre-cooked Merquez sausage
- 1 cup cherry tomatoes halved
- 1 cup baby spinach leaves firmly packed
- 6 basil fresh leaves, chopped
- 1/4 cup Parmesan cheese grated, use to garnish
In a bowl, whisk together the eggs, milk, and salt and pepper. Whisk until the eggs are nice and frothy. Set aside.
In a large non-stick skillet over medium heat, warm the olive oil. Add the sausages and brown, until there is no pink. Add the tomato and cook, stirring, about 1 minute. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, about 1 minute. Softly push the eggs around, letting any uncooked egg begin to cook.
When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach, half of the chopped basil and cheese. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Serve the scramble in 4 portions, top with basil and more cheese if desired.
Optional to add other spring veggies to the dish.
- 4 spicy sausage, like italian (Hot sausage works very well in this dish)
- 1 cup onion, chopped
- 1 tablespoon vegetable oil
- 4 garlic cloves, minced
- 3⁄4 cup any color sweet pepper, cut into narrow strips
- 1 (28 ounce) can diced tomatoes
- A package fusilli, a package rigatoni pasta (3 cups) or a package ziti pasta (3 cups)
- .25 cup of fresh mint, chopped (optional)
- .25 cup fresh basil, coarsely chopped
- Cook the pasta accoring to instructions and drain. Keep warm.
- Meanwhile remove sausage meat from the casings.
- Heat oil in a large saucepan over medium heat., add sausage meat, garlic, salt & chopped onions, stir to crumble meat
- Cook about 6 minutes or until the meat is no longer pink.
- Add tomatoes to the meat mixture, turn heat to high and bring to a boil, add peppers.
- Reduce heat to low, cover and simmer for 10 minutes.
- Stir in drained, cooked pasta, mint & basil.
- Remove from heat and serve.
- Sprinkle with Parmesan cheese.
2 teaspoons olive oil
8 pork sausages (Bernie’s Classic Fennel & Hot)
4 slices of thick bacon (or 2 middle bacon rashers, rind removed, chopped)
- 1 tsp fennel (Add this if you choose to use another type of sausage like a sweet flavor.)
1 brown onion, chopped
1 leek, trimmed, finely sliced
2 garlic cloves, crushed
1 tablespoon plain flour
2 carrots, thinly sliced
2 celery stalks, thinly sliced
8 potatoes, halved
3 cups salt reduced chicken stock
1 cup frozen peas
1/2 cup fresh flat-leaf parsley leaves, chopped
Step 1: Heat oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, turning, for 10 minutes or until just cooked through. Transfer to a plate lined with paper towel.
Step 2: Add bacon and fennel seeds to pan. Cook for 5 minutes or until lightly browned. Add onion, leek and garlic. Cook for 5 minutes or until leek has softened. Stir in flour. Add carrot, celery and potato. Cook, stirring for 1 minute. Add stock, stirring until smooth and combined. Bring to the boil.
Step 3: Reduce heat to low. Simmer, partially covered, for 20 minutes or until potatoes are almost tender. Cut sausages into .25″ thick slices. Return to pan. Cook for 10 minutes or until sausages are heated through and potatoes are tender. Stir in peas. Cook for a further 5 minutes or until peas are bright green and tender.
Stir in parsley. Serve.