Best Sausage Cacciatore Recipes

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.

CHICKEN THIGH AND FENNEL SAUSAGE CACCIATORE "HUNTER STYLE"

Steps:

• Preheat the oven to 350 degrees F.
• Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside.
• Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan.
• In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle.
• Serve the cacciatore on a large serving platter, garnished with parsley.

CHICKEN AND SAUSAGE CACCIATORE WITH GRAPE TOMATOES

Steps:

• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl.
• Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl. Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.
• Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.

SAUSAGE CACCIATORE

Steps:

• Cook onions and peppers over medium high heat for 5 minutes until they begin to soften.
• Add garlic, reduce heat to medium low and cook for 5 minutes more.
• Add tomatos and tomato soup, basil, oregano, salt, and pepper. Stir to combine. Increase heat and bring to a boil, then reduce heat back to medium low and simmer for 15 minutes.
• Add sausage. If using raw sausage, cover and simmer for about 20 minutes or until sausage is completely cooked through. If using pre-cooked sausage, reduce simmering time to 10 minutes.
• Add zucchini and summer squash slices, and cook for 5-8 minutes more. Squash should still be firm, not mushy, but cooked through.
• Remove from heat and let stand 5 minutes before serving.
• Serving suggestion: Spoon over angel hair or linguini. Also great with cheese tortellini. Pass the parmigiana!

CHICKEN THIGH AND FENNEL SAUSAGE CACCIATORE "HUNTER STYLE" RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350 degrees F. Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside. Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan. In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle. Serve the cacciatore on a large serving platter, garnished with parsley. Recipe courtesy of Guy Fieri

CROCK POT CHICKEN AND SAUSAGE CACCIATORE

Steps:

• Layer vegetables in a slow cooker. Top with meat.
• Sprinkle with oregano, basil and Italian seasoning. Top with tomato sauce.
• Cover. Cook on low 8 hours.
• Remove cover during last 30 minutes of cooking to reduce and thicken the sauce.
• Serve over cooked spiral pasta.

CHICKEN AND SAUSAGE CACCIATORE

Steps:

• Saute vegetables in olive oil; brown chicken and sausages. Put all ingredients other than basil and olives into crockpot; may need to augment liquid with broth or water. Cook at low 4 hours for boneless thighs or longer for bone-in thighs. May wish to remove chicken and sausages from liquid and reduce liquid + vegetables prior to serving OR may wish to cook liquid and vegetables to smooth flavors prior to adding chicken and sausages. Sprinkle with basil and olives (if using) prior to serving. Serve over soft polenta or pasta.

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a sauce pan heat oil over medium heat.
• Fry sausage, and bacon if using until golden.
• Remove all but 1 tbsp of fat from pan.
• Add onion, green peppers, celery, mushrooms, carrots, garlic, oregano, salt, pepper until mushroom liquid evaporates.
• Add tomatoes and tomato paste, bring to a boil.
• Stir, reduce heat and simmer for about 10 minutes.
• Add sausage to tomato mixture, cover and simmer for about another 10 minutes.
• Ladle over individual servings of pasta.
• Sprinkle with Romano cheese.
• Cook your favorite pasta according to package direction.

SAUSAGE CACCIATORE WITH GRANDMA'S PEPPERS

Steps:

• 1. Prepare mock sauce & peppers if you do not have the canned peppers. The mock sauce isn't exactly the same, but will do in a pinch. NOTE: If preparing the mock sauce, you will omit the additional 14 oz. tomato puree. Place tomato puree, sauce, sugar, salt, cider vinegar, garlic & onion powder in saucepan. Bring to a simmer boil. Add cut up peppers and allow to cook for 10 minutes. Remove from heat, & cover until ready to use with sausage. (Covering will allow pepper flavoring to soak into sauce while preparing remainder of dish).
• 2. In a large skillet, add sausage, casings removed, and onions. Cook on low-medium heat until cooked through.
• 3. Add 2 pints of "Grandma Vinion's Canned peppers in Red Sauce" and tomato puree. If you are using mock sauce & peppers, add at this point. Add Italian seasoning. (photo is before adding tomato puree) Cover, simmer for 30-40 minutes, stirring occasionally.
• 4. In the meantime, prepare fettuccine- al dente, according to package directions. Drain & toss with a bit of EVOO to prevent sticking.
• 5. To serve, we serve fettuccine, then top with preferred amount of Sausage Cacciatore & top with Ramona cheese. Goes well with prepared fresh vegetables, broccoli, squash etc.
• 6. Can also serve up as a "Sausage Cacciatore Sloppy Joe" on fresh Italian Sausage rolls. My husband Loves this dish, and if we have any left overs, he takes the Sausage Sloppy Joe's for lunch.

SAUSAGE CACCIATORE ZITI

Steps:

• 1. In lg skillet brown your sausage on all sides, add peppers and onion, slightly saute. continue to add rest of ingredients. Remove sausage cut in bite sizes return to pan bring back to boil. Turn on low and simmer for about half hour.
• 2. Boil ziti according to directions. Strain, I always save a cup of pasta water in case u need to add to sauce add ziti to sauce mixture simmer another few minutes add fresh basil and serve with fresh italian bread and parm.

CHICKEN AND SAUSAGE CACCIATORE WITH GRAPE TOMATOES RECIPE | EPICURIOUS.COM

Steps:

• Heat 2 tablespoons oil in large nonstick skillet
• over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl.
• Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl. Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.
• Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.
• One serving contains the following: Calories (kcal) 493.72;
• %Calories from Fat 64.9;
• Fat (g) 35.60;
• Saturated Fat (g) 9.24;
• Cholesterol (mg) 94.36;
• Carbohydrates (g) 12.89;
• Dietary Fiber (g) 3.13;
• Total Sugars (g) 5.77;
• Net Carbs (g) 9.76;
• Protein (g) 31.70
• Nutritional analysis provided by
• Bon Appétit