Best Italian Sausage Tetrazzini Recipes

SAUSAGE TETRAZZINI

Sausage Tetrazzini image

I found this recipe years ago in a magazine, and so glad we did, it is a family favorite. We had to tweak it some due to allergies, you may enjoy original which called for 1/2 lb of fresh mushrooms and cream of mushroom soup instead of cream of chicken. We also really like the cheese on/in it, you can use less if you aren't cheese nuts like us!

Provided by Kisha

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb bulk sausage
1 medium onion, chopped
1 (16 ounce) can stewed tomatoes
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can tomato soup
12 ounces angel hair pasta, cooked and drained
1 teaspoon minced garlic
1/2 teaspoon pepper
salt
3 cups mozzarella cheese

Steps:

Preheat oven to 350*.
Crumble sausage in skillet, add onion. Cook until sausage is browned and onion is tender. Drain fat.
Place in large bowl, stir in soups, tomatoes with juices, garlic, pasta and salt and pepper. Mix well.
Add half of mixture to casserole dish, sprinkle with 1/4 to 1/2 of cheese. Add remaining mixture and then add remaining cheese.
Bake uncovered 30-45 minutes.

Nutrition Facts : Calories 654.8, Fat 30.6, SaturatedFat 12.2, Cholesterol 103.3, Sodium 1488.7, Carbohydrate 60.7, Fiber 3.5, Sugar 10.1, Protein 34

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

Homemade Sweet Italian Sausage (Mild or Hot) image

This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.

Provided by Michelle Leigh Gossman

Categories World Cuisine Recipes European Italian

Time 12h20m

Yield 12

Number Of Ingredients 14

Ingredients

3 pounds ground pork
3 tablespoons red wine vinegar
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 ¼ tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons paprika
2 teaspoons crushed red pepper flakes, or to taste
¾ teaspoon ground fennel seed
¼ teaspoon brown sugar
⅛ teaspoon dried oregano
⅛ teaspoon dried thyme

Steps:

Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Nutrition Facts : Calories 243.1 calories, Carbohydrate 2.3 g, Cholesterol 73.6 mg, Fat 16.4 g, Fiber 0.7 g, Protein 20.5 g, SaturatedFat 6.1 g, Sodium 640.3 mg, Sugar 0.5 g