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Brisk autumn evenings call for warm, homemade meals that bring the family together around the dinner table. Dishes that deliver savory flavors are sure to win over their hearts, as well as warm them.
If your taste buds call for a fall classic, cuddle up with a piping hot bowl of chili. The sweetness of brown sugar complements the blend of fresh garlic and Italian sausage in this recipe for Chili- ville Chili. Because it’s made with Johnsonville Italian Ground Sausage, you can customize the robust flavor of this dinnertime staple by picking your favorite of the mild, sweet or hot varieties. The best part — it’s all natural with no fillers, artificial flavors or colors, so you know you’re feeding your family the best. For more recipes, visit www.johnsonvillekitchens.com.
Yield: 10 to 12 servings
1package (16 ounces) Johnsonville Ground Italian Sausage (Mild, Sweet or Hot)
1 pound ground beef
1medium onion, chopped
3 celery ribs, chopped
3 garlic cloves, minced
3 cans (14.5 ounces each) diced tomatoes with green peppers and onions
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14.5 ounces) beef broth
1 can (6 ounces) tomato paste
2 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1/2 crushed red pepper flakes
Cheddar cheese, shredded (optional)
In large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink; drain. Add onion, celery and garlic. Cook and stir for 5 minutes or until tender. Stir in tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Sprinkle with cheese if you like and serve immediately.
Easy Sausage Pizza
Yield: 6 servings
8 ounces Johnsonville Ground Italian Sausage (Mild, Sweet or Hot) or 8 ounces Johnsonville Italian Sausage Links
1 cup pizza sauce
1 pre-baked packaged pizza crust (12-inch)
11/4 shredded mozzarella cheese, divided
1/2 cup green pepper, chopped
2 tablespoons extra virgin olive oil, optional
If using ground sausage, pinch sausage into dime-size pieces. If using links, remove casings and also pinch into dime-size pieces. Spread sauce over crust; sprinkle with 1 cup cheese. Add Italian Sausage pieces and green pepper. Top with remaining cheese. Bake according to crust package directions or until sausage is no longer pink (160F) and cheese is melted. For finishing touch, drizzle with olive oil before cutting, if desired.
Yield: 6 servings
1 egg, lightly beaten
1/3 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup onion, finely chopped
1 package (16 ounces) Johnsonville Mild Ground Italian Sausage or 1 package (19 ounces) Johnsonville Italian Sausage Links
Preheat oven to 350 degrees. In a large bowl, combine the egg, bread crumbs, cheese, milk and onion. If using sausage links, remove from casings. Add sausage to bread crumb mixture and mix well. Shape into 20 meatballs; arrange on shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160 degrees). Serve with favorite sauce and spaghetti.
Italian Sausage Rigatoni
Yield: 6 servings
1 package (19 ounces) Johnsonville Mild Italian Sausage Links, grilled
1 pound rigatoni pasta
3 tablespoons olive oil
2 cloves garlic, minced
1 large sweet red pepper, chopped
1 jar (26 ounces) pasta sauce of your preference
2 tablespoons Italian parsley, chopped
Cook sausage links according to package directions. Meanwhile, cook rigatoni according to package directions; drain and set aside. In a large skillet, heat olive oil until hot. Add garlic; saut for 30 seconds or until golden. Add red peppers; saut for 2 minutes or until crisp-tender. Cut sausage into 1/4-inch coin slices; add to skillet. Stir in pasta sauce; heat through. Add pasta; toss to combine. Sprinkle with parsley. Serve immediately.
Italian All Natural Ground Sausage Lasagna
Yield: 12 servings
12 lasagna noodles, uncooked
1 package (16 ounces) Johnsonville Italian All Natural Ground Sausage
1 medium onion, chopped
1 tablespoon garlic, chopped
1 large container chunky pasta sauce
1 container (15 ounces) ricotta cheese
1/2 cup Parmesan cheese, grated
3 cups fresh spinach, chopped and packed
2 cups mozzarella cheese, shredded
Prepare noodles according to package directions; drain and set aside. Saut Italian sausage, onion and garlic in a skillet until sausage is browned; drain. Add pasta sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg and 1/4 cup of Parmesan cheese and set aside. Coat a 9 x 13-inch baking dish with nonstick spray and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 cup of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1 cup of spinach and 1/2 cup mozzarella cheese. Repeat this whole process 3 more times starting with the noodles; top with 1/4 cup Parmesan cheese to finish. Bake uncovered in 350-degree oven for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.