When my

 

 



grandfather

made Italian sausage,
he didn't use turkey or chicken.  In "The Rocks,"we only use pork and never any  "designer" spices

Our Recipes

  • Lil’s Sweet Italian Sausage with Peppers & Onions

    Ingredients:

     

        Sliced Peppers

        Sliced Onions

        Butter

        Salt

        Pepper

        Garlic Powder

        Portabella Mushrooms

        Sausage

        For a special presentation, use green, yellow, and red peppers.

     

    Directions:

     

        Sauté sliced peppers and onions in butter until translucent.

        Add salt, pepper and garlic powder to taste.

        For a special presentation, use green, yellow, and red peppers.

        Sauté portabella mushrooms in butter/wine

        Prepare sausage – Boil sausage “Ring in large pot for approximately ten minutes        
    and poke holes in sausage with a fork.

        Drain and cut the sausage into “Bite-Sized” pieces and brown.

        Cook on low heat for 45 minutes, stir occasionally.

  • Stella’s Hot Italian Sausage with Sauce

    Ingredients:

     

        Sliced Onions

        Sliced Peppers

        Olive Oil

        Salt

        Pepper

        Garlic Powder

        Whole Basil

        Blended Tomatoes

        2 cans of Italian plum tomatoes

        Sausage

     

    Directions:

     

        Sauté sliced onions and peppers in olive oil until translucent.

        Add salt, pepper, and garlic powder to taste.

        Chop and blend in a blender, two cans (lg) of Italian plum tomatoes, one can at
    a time.

        Add whole basil to the sauce

        Stir blended tomatoes into the pot of peppers and onions.

        Prepare sausage – Boil sausage “Ring” in large pot for approximately ten minutes and pole holes in sausage with a fork.

        Drain and cut the sausage into 4” pieces.

        Brown the sausage pieces lightly in a frying pan – then add to sauce.

     

  • Risotto Alla Piemontese

     

    Featured on QED Cooks – Pittsburgh Home & Garden Show – 2003

    Ingredients:

     

        ½ Pound Butter

        ½ Small Onion

        White Pepper

        1 Tablespoon dry white wine

        1 pound imported Italian Rice (Arborio)

        1 Package Baby Portobello mushrooms (sliced)

        5 Cups consommé (beef or chicken)

        ¾ cup Pecorino Romano cheese (grated)

        1 Pound Ricci’s Sweet Italian Sausage (Bulk – No Casing)

        Handful of Fresh Basil (Chopped)

     

    Directions:

     

        Sauté and brown Ricci’s loose Italian Sweet Sausage. Drain and set aside.

        Melt butter in a large pan and sauté onion until golden.

        Add pepper to taste.

        Add wine and cook until it evaporates.

        Add rice and cook 5-6 minutes, until translucent.

        Stir in mushrooms; add consommé, ½ cup at a dime, stirring continuously with a wooden spoon.

        When rice is nearly done (al dente), add cooked sausage.

        Continue stirring and then add ½ Pecorino Romano cheese.

        The finished rice should be a yellow color.

        Spoon the risotto into a serving dish and serve with the remaining cheese and ground black pepper.

        This dish can also be made with red sauce by adding your favorite spaghetti sauce to the mixture at the end.

     

Mangia Salsiccia! Cooking with Sausage is a collection of recipes for sausage lovers by award-winning third generation sausage-maker Ernie Ricci. This book is dedicated to the memory of KDKA radio personality John Cigna with all proceeds benefiting his favorite charity, The Little Sisters of the Poor.

Click book to purchase!

Copyright © 2014 Ricci Sausage. All rights reserved.