Best Spicy Pork Sausage Recipes

BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGù

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
• Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
• Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
• *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets.

SPICY PORK SAUSAGE

Steps:

• In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.

SPICY PORK SAUSAGE AND VEGETABLE SOUP

Steps:

• 1. In a Heavy 6 quart stockpot, heat oil on medium heat. Add Ground sausage. Using a potato masher to break up meat until no longer pink. Add in a pinch or two of red pepper flakes. Stir.
• 2. Add in tomatoes and vegetables, and water. Cook until vegetables are somewhat soft.
• 3. Add in cubed potatoes. Simmer until potatoes are soft.
• 4. Next add in Chicken stock. Stir. simmer until ready to serve

HMONG SPICY PORK SAUSAGE

Steps:

• 1.Spread meat and fat strips on 2 large rimmed baking sheets. In a small bowl, combine the garlic, dry seasonings and spices and sprinkle seasoning mixture all over meat & fat. Refrigerate the meat and fat for 15 min. Drizzle the liquid ingredients all over meat and fat. Freeze the seasoned meat and fat until very firm, about 45 min. 2.Chill the bowl of a stand mixer and the meat grinder's parts in freezer. Set up grinder with the coarse grinding plate; place the bowl below. With the machine at med-high speed, gradually drop in the meat and fat. Add any liquid on the baking sheets to the ground meat. 3.Put ground meat in the freezer again to keep it at 32° to 40° (at 45°, the fat begins to melt, ruining the texture of the sausage). Using clean hands or the paddle of the stand mixer, knead or beat the meat until a sticky mass forms, about 50 seconds; be careful not to let the meat get too warm. Refrigerate for up to 3 hours. 4.Meanwhile, soak pork or sheep casings in warm water for 30 min. Drain casings. Working over sink, gently run warm water through each casing. Pinch both ends and lift up the water-filled casing. Look for any spots that leak and cut out those portions. 5.Place the sausage stuffer in the freezer for 15 min. Set up sausage stuffer and slip all but 6"of a casing onto the tube, leaving trailing end untied. Tightly pack the sausage mixture into the canister. Start cranking the sausage stuffer very slowly until the meat emerges from the tube. Now tie a knot at the trailing end of the casing. Slowly crank the sausage into the casing, using your free hand to regulate how tightly the sausage is packed; make sure not to overstuff the casing. When the casing is nearly stuffed, tie off the end. 6.Starting at one end, pinch off the first link by pinching your fingers around the sausage to separate the filling;

PORK BREAKFAST SAUSAGE (SPICY!)

Steps:

• In large bowl, mix all ingredients thoroughly by hand or with wooden spoon. Care should be taken to insure uniform distribution of ingredients. For patties (immediate consumption), wet hands, form desired sizes and shapes and fry in veg. oil, shortening or lard over medium heat, turning frequently until golden brown, then drain/keep warm on paper towels in low oven until served. * If patties are to be prepared for storage, wet hands and form desired patties, or form mixture to approx. 2.5-3" roll, then wrap in (roll into) approx. 20" length of plastic wrap. Freeze roll approx. 30-45 min., or until firm enough to cut slices. With very sharp knife cut 1/3-1/2" patties. Carefully remove remnants of plastic wrap and devide into serving-size portions. Place in zip-close bags and freeze immediately until needed (max. freeze duration: 3 months for best taste). For sausage links (immediate consumption), fill casings to desired length, or wet hands and carefully form desired links and fry in veg. oil, shortening or lard over medium heat, turning frequently until golden brown, then drain/keep warm on paper towels in low oven until served. * If preparing links for storage, fill casings to desired lengths, devide into serving-size portions. Place in zip-close bags and freeze immediately until needed (max. freeze duration: 3 months for best taste). Serve with eggs & desired bread or toast, or alternatively with / in addition to pancakes or waffles, then - ENJOY! * Also tastes great on pizza!

ROASTED MUSSELS WITH SPICY PORK SAUSAGE

Steps:

• Tomato Sauce:
• To make the tomato-sausage base, put a saucepan over medium-high heat and add the oil. Add the onions and cook until translucent, stirring, about 2 to 3 minutes. Add the chorizo and saute for 1 to 2 minutes. Add the tomatoes and wine, reduce the heat to a simmer, and simmer gently until slightly thickened and reduced, about 10 to 15 minutes. Season, to taste, with salt and pepper. Keep the tomato base warm while you cook the mussels.
• Mussels:
• Put the mussels in a large skillet or wok over high heat, add the stock or wine, and cover with a lid. Cook the mussels until they open, about 5 minutes. Remove the lid, and pour the tomato-sausage base over the mussels. Cook for 1 to 2 minutes, until fully heated through. Divide the mussels among 4 shallow soup bowls and serve immediately, garnished with lemon wedges.

PORK SAUSAGE (GARLICKY, SPICY)

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. Read more at: http://www.foodnetwork.com/recipes/anne-burrell/garlic-pork-sausage-recipe/index.html?oc=linkback