Best Garlic Sausage Recipes

GARLIC PORK SAUSAGE

Steps:

• In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
• Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
• Make, cook and eat a test patty to make sure the sausage is delicious.
• Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
• Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
• Twist the casings to create sausages that are even in size. Tie each with butcher's twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
• Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature.

HOMEMADE GARLIC SAUSAGE

Steps:

• Mix all ingredients together.
• Chill overnight.
• Stuff into casings tying off at 5 inches.
• Hang for 1 to 2 days in cool place (45°F).

GRILLED ANDOUILLE SAUSAGE WITH SHRIMP, CLAMS, MUSSELS AND GARLIC WITH GRILLED COUNTRY BREAD WITH ANCHOVY BUTTER

Steps:

• For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
• Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot.
• For the sausage and shrimp: Heat the grill to high.
• Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter.
• In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage.
• Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.

PENNE PASTA WITH SAUSAGE AND CHEESY GARLIC BREAD

Steps:

• Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
• In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
• Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
• For the cheesy garlic bread:
• Preheat oven to 400 degrees F.
• Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
• Use the leftover garlic bread from this recipe to make Garlic Bread Pizza.

BRAISED LENTILS WITH GARLIC SAUSAGE

Steps:

• Heat oil over medium heat in large, heavy-bottomed saucepan or Dutch oven. Slice onion into quarters; cut quarters crosswise into 1-inch chunks. Add onion, celery and garlic to pan; cook, stirring, until onions are translucent, about 10 minutes. Do not let vegetables brown (lower heat if necessary).
• Add sausage, lentils, thyme and enough water to cover. Season with salt and pepper. Simmer, partially covered, until lentils are tender, about 1 hour.
• Season with vinegar and additional salt and pepper. Discard thyme. Stir in the parsley. Serve warm, with mustard alongside.

LAMB SAUSAGE PATTIES WITH FRESH MINT, FETA, AND GARLIC

Steps:

• Place lamb in large bowl. Sprinkle garlic and salt over. Gently toss lamb to blend. Combine feta and mint in small bowl.
• Divide lamb into 12 equal mounds. Using damp hands, shape each into ball. Working with 1 ball at a time, poke thumb into center to make hole. Press 1 teaspoon feta-mint filling into hole. Pinch hole closed, then press ball between palms to flatten into 3/4-inch-thick disk. Repeat with remaining lamb and feta-mint filling. DO AHEAD: Can be made 1 day ahead. Transfer to baking sheet. Cover and refrigerate.
• Preheat oven to 250°F. Heat olive oil in heavy large skillet over medium heat. Working in 2 batches, cook lamb sausages until browned on both sides and cooked to desired doneness, about 3 minutes per side for medium. Transfer sausages to rimmed baking sheet and place in oven to keep warm. Serve hot.

ROSEMARY, FENNEL, AND GARLIC LAMB-SAUSAGE ROUNDS

Steps:

• Place lamb, garlic, rosemary, fennel seeds, and 2 tablespoons oil in a large bowl. Add 1 tablespoon salt, and season with pepper. Gently but thoroughly mix with your hands to incorporate.
• To check seasoning, heat a little oil in a small skillet over medium-high heat. Cook a small patty 4 minutes per side for medium.
• Season sausage mixture with salt and pepper if necessary. Form into 2- to 3-inch patties (about 16); do not overwork or sausage will be tough. Layer patties on a plate, with each layer separated by parchment or plastic wrap. Wrap well in plastic wrap; refrigerate at least 30 minutes and up to 2 days.
• Heat 1 teaspoon oil in a large skillet over medium-high heat. Working in batches, cook sausage patties (do not crowd pan), 4 minutes per side for medium. Transfer to a serving plate, and loosely cover with foil to keep warm. Cook remaining patties, adding more oil if necessary and reducing heat if pan gets too hot.

SAUSAGE WITH GARLIC LENTILS

Steps:

• Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
• In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
• Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
• Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.

ITALIAN SAUSAGE STEW WITH ROSEMARY GARLIC MASH

Steps:

• Fry the sausages in 1 tbsp oil in a casserole dish until brown. Remove. Tip in the carrots, celery and onion and cook for 10 mins, adding the chopped rosemary and half the garlic for the final min. Add the lentils, tomatoes and stock. Return the sausages, bring to the boil, cover and simmer for 20 mins. Remove the lid and cook for a further 10-15 mins until lentils are soft. Season.
• Meanwhile, boil the potatoes until tender. In another pan, heat the milk, remaining garlic and rosemary until just about to boil, then turn off heat. Drain the potatoes well.
• Sieve the hot milk over the rest of the potatoes and mash with the remaining oil, then season. Serve with the stew.

ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING

Steps:

• Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and saute until they begin to soften, about 2 minutes. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and cornbread mixture.
• In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with cornbread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.
• Squeeze garlic from skins; mix gently into cornbread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350 degrees for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.

CAJUN SHRIMP AND SAUSAGE BOIL WITH GARLIC MAYO

Steps:

• Husk corn and cut into 2-3 pieces each.
• In a large 12-16 gallon pot, bring 2 gallons of water to boiling.
• Add shrimp or crab boil and Old Bay seasoning, reduce heat.
• simmer, uncovered 10 minutes.
• Add potatoes, a few at a time, allowing water to continue to simmer.
• Simmer 7-10 minutes.
• Add corn, simmer another 5 minutes.
• Cut sausage into 2-3" pieces; add sausage and shrimp.
• Simmer 3-5 minutes until shrimp are opaque (do not overcook).
• Transfer to a large platter.
• Garnish with lemon halves and parsley, if desired.
• Serve with garlic mayo.
• For mayo:.
• In medium bowl, combine egg product, lemon juice, salt, and mustard. Whisk until smooth.
• Whisk in oil 1 T at a time; whisk constantly, about 7 minutes. When you feel that your arm might fall off, the mixture should be thickened.
• Finely chop garlic. Add a pinch of salt and rub with the side of a knife until the garlic becomes a paste. Add paste to mayo.
• Add 1 T boiling water to mayo; let stand 2 minutes; stir into the mayo.
• Refrigerate, covered, up to 3 days.

LENTILS WITH GARLIC SAUSAGE

Steps:

• In a large dutch oven, heat 2 tablespoons of the olive oil. Add the sausage pieces, and cook over medium high heat until browned, about 5 minutes. Remove sausage to a plate.
• Add the leeks, carrot, and garlic to the oil in the pan and cook over medium heat until softened, about 7 minutes. Add the lentils, herbs, bay leaf, and 5 cups water; bring to a boil. Season with salt and pepper, and simmer over low heat until the lentils are tender, about 35 minutes. Remove the herb sprigs and bay leaf.
• In a small bowl, combine 2 tablespoons of olive oil with the mustard. Add the sausage back into the pot, and stir until sausage is warmed through. Transfer the stew to bowls, and drizzle with the mustard oil and parsley to serve.

ONE-POT SAUSAGE CASSEROLE WITH GARLIC BREADCRUMBS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a shallow ovenproof casserole over a medium heat and gently fry the sausages for 5-8 mins, or until brown on all sides. Transfer to a plate using tongs. Tip the onions into the pan and fry for 5-8 mins until beginning to turn golden. Drizzle in a little more oil if the onions start to stick. Sprinkle in the sugar and cook for a minute before stirring in the vinegar, tomato purée and paprika to form a paste. Tip in the tomatoes, then pour the wine into the tomato can, swish it round, and add to the pan. Stir in the bay leaves and beans, then arrange the sausages on top so they're half-submerged in the sauce but still a little exposed.
• Bring the mixture to a simmer, then bake in the oven for 20 mins. Meanwhile, make the topping. Mix the breadcrumbs with the garlic and parsley, then season and stir in 1 tbsp oil. Scatter the topping over the casserole, then drizzle with the remaining 1 tbsp oil and bake for 10 mins more until the breadcrumbs are golden and crisp. Leave to stand for a few minutes, then take to the table and serve from the dish.

SAUTED SPINACH WITH SAUSAGE AND GARLIC

Steps:

• 1. Boil spinach in salty water. Drain and set aside. In a saucepan lightly saute garlic and a little ham base in olive oil, (do not brown garlic). Garlic must stay white. Brown the sausage in a different pan to drain the fat away. If you don't mind the fat, then add it to the garlic and ham base (or pork bullion crumbles). Add the drained spinach and let coat well about 10 minutes. Adjust for taste with salt and pepper. Serve with your favorite meat. Double or triple the recipe for additional guests. You can use this recipe for other types of green such as collards, turnips, etc. Enjoy! =)

BROCCOLI RABE WITH GARLIC AND PASTA WITH VEGETARIAN SAUSAGE

Steps:

• Cut Broccoli Rabe all the way down to end of stems. Cut in about 1/2 inch sections on top and get smaller as you go down. When stems get very tough towards bottom stop cutting and discard.
• Wash thoroughly and drain.
• Place in large pot cover with water add salt.
• Bring to boil uncovered and then reduce heat.
• Simmer until all is soft about 45 minutes.
• Drain when cooked set aside.
• At the same time Broccoli is cooking, cook pasta in rapidly boiling salted water.
• Drain when cooked and put aside.
• While Pasta and Rabe are cooking fry the sausage in about 1/2 tablespoons Olive Oil until brown. Set aside.
• Chop Garlic.
• Place Olive Oil in Pan heat and then add garlic.
• When you SMELL the garlic (not brown) add the Hot Pepper and slowly add Brocoli Rabe.
• Toss oil and garlic through all Broccoli Rabe.
• Toss in Pasta and Sausage.
• Cover with generous sprinkle of Parmasian Cheese.
• Serve.
• ENJOY!

CLAMS: DRUNKEN CLAMS WITH SAUSAGE + GRILLED GARLIC TOAST RECIPE - (4.3/5)

Steps:

• 1. In a large saucepan heat the olive oil over medium heat. Add the onions and cook, until soft, for about 3-4 min. Add the garlic, celery and fennel and cook for another 3-4 minutes. Add the sausage meat and cook for another 5 minutes, until the meat is nicely browned. 2. Add the wine (both dry and sweet) and bring to boil. Add the tarragon. 3. Add the clams, cover with a lid and cook, shaking the saucepan from time to time, until the clams are open, for about 6 minutes. 4. Add the heavy cream, gently shake the saucepan to mix, and simmer over low heat uncovered, for another 2-3 minutes. 5. Spoon the clams into bowls or soup plates. Stir the parsley into the broth, season with pepper and then pour over the clams. Serve with fresh bread. Grilled Garlic Toast 6 slices good country bread (the kind that's not too dense, with lots of air holes) Olive oil Salt 1 clove garlic, peeled and halved 1.Heat the grill to medium-high (or use a grill pan if you're cooking indoors). Brush both sides of each slice of bread with olive oil -- don't skimp, here! Sprinkle lightly with salt. 2.Grill the bread for a minute or two on each side, until it's crisp and brown (we like ours on the darker side). Rub one side of each toast with the cut edge of the garlic clove (lightly or vigorously, depending on your preference) and serve while still warm.

DEEP-DISH PIZZA WITH SAUSAGE, GARLIC, AND MOZZARELLA

Steps:

• Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
• Brush a 14-inch deep-dish pizza pan with ½ tablespoon olive oil.
• Press the dough evenly to cover the bottom and 2 inches up the sides of the pan.
• Cover the pan with plastic wrap and let the dough rise in the pan for 15-20 minutes.
• Meanwhile, in a big skillet over medium heat, warm 1 tablespoons olive oil; swirl to coat the pan.
• Scatter the sausage in the pan; stir/saute until the sausage is cooked through and not pink, 5 minutes; drain sausage, then transfer to paper towel lined plate.
• Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
• Lay half of the mozzarella slices over dough, overlapping them to cover the dough completely.
• Scatter the cooked sausage over the top; sprinkle the garlic over the sausage.
• Arrange the remaining cheese slices over the top.
• Ladle tomato sauce evenly over the cheese; sprinkle with Parmesan over the sauce.
• Place pizza in oven on the baking stone; decrease temperature to 450°.
• Bake about 30 minutes, until crust is a deep golden brown and the cheese is golden.
• Remove pizza from oven and place on wire rack to cool for 5-7 minutes.
• Cut pizza into large wedges and serve.

GARLIC SAUSAGE PENNE BAKE

Steps:

• Cook pasta according to package directions.
• Brown sausage in skillet.
• melt butter in sauce pan over medium heat, add flour and stir until light golden brown (don't burn), wisk in milk garlic pwd and salt and pepper.
• Mix sauce in with sasuage, mix with pasta then pour into a casserole dish sprayed with cooking spray, sprinkle cheeses on top.
• Bake 350 for 30min until hot and bubbly.
• Serve with garlic bread.

GARLIC, CHEESE & SAUSAGE BITES

Steps:

• Preheat the oven to 375. Cut the top off the head of garlic and place it on a baking sheet covered with foil and pour olive oil over it. Bake for 30-40 minutes or until golden brown and cloves are soft & mushy. (this can also be done in the toaster oven :O)
• Cut the raw sausage open and throw away the sausage casing, brown the sausage in a skillet until completely cooked.
• Chop 1-2 cloves raw garlic, about 1 1/2 teaspoons.
• In a large bowl combine cooked sausage, cream cheese, roasted garlic, raw garlic a pinch of red chili flakes, and seasoning- I just shook in a bit of the garlic powder, garlic salt, & pepper (probably around 1/4 tsp each, maybe a bit more) and mix with a hand held electric mixer until all ingredients are well combined.
• Spray a mini-muffin tin with non-stick cooking spray. Add a won-ton wrapper one cup of the muffin tray and fill with about 1 to 1 1/2 Tbsp of the garlic cheese mix. Pinch the won ton wrapper together to seal, then spray with non-stick cooking spray, repeat until the whole tin is full of lil' garlic bites!
• Bake at 375 for about 30 minutes or until they are golden brown and gorgeous!
• The tops will open up a bit- but I thought they were reminiscent of little garlic cloves and was happy with how they came out.

SEARED SCALLOPS WITH HOT GARLIC OIL AND CHINESE SAUSAGE STICKY RICE PACKAGE

Steps:

• In a hot saute pan, add a little oil and caramelize the seasoned scallops. Use 3 scallops per package. Plate on top of opened package and garnish with cilantro leaves and flash with garlic oil.
• HOT GARLIC OIL: In a saucepan, heat oil. Add garlic and cook until garlic is light brown. Immediately spoon on top of scallops.
• STICKY RICE PACKAGE: Using the bowl of a rice cooker, wash rice until clear and fill water to mount Fuji (about 1 inch over the rice level). Add dried scallops and cook rice as normal about 1 hour. When rice is done, put into a large stainless steel bowl to cool. Pull out the scallops and shred them by hand. Add the scallops back to the cooled rice with the lapchang, scallions, oyster sauce and cilantro. Check for seasoning. Place a serving of rice on top of each leaf and fold into a square package. Place in steasmer, ensuring that the folded side of the package is underneath. Steam the packages hot. Using a sharp knife, slice the top of the package.