Roberts Homemade Italian Sausage Recipes: From Classic to Creative
Italian sausage, with its robust flavor and versatility, is a staple in many cuisines. Whether you’re grilling it, adding it to pasta sauces, or using it as a pizza topping, homemade Italian sausage elevates any dish. This article explores various recipes featuring Roberts Homemade Italian Sausage, offering detailed instructions and creative ideas to inspire your culinary adventures.
Why Make Your Own Italian Sausage?
While store-bought Italian sausage is readily available, making your own offers several advantages:
* **Control Over Ingredients:** You know exactly what goes into your sausage, avoiding artificial additives, preservatives, and excessive sodium often found in commercial products.
* **Customization:** Tailor the spice blend to your exact preferences, creating a sausage that’s perfectly suited to your taste.
* **Freshness:** Homemade sausage boasts a superior flavor and texture compared to pre-made options.
* **Satisfaction:** There’s a unique sense of accomplishment in creating something delicious from scratch.
Roberts Homemade Italian Sausage: A Base Recipe
Before diving into specific recipes, let’s establish a foundational Italian sausage recipe using high-quality ingredients:
**Ingredients:**
* 4 pounds pork shoulder, cut into 1-inch cubes (Boston Butt is ideal, with a good fat content)
* 1 pound pork back fat, cut into 1-inch cubes (essential for moisture and flavor)
* 2 tablespoons kosher salt
* 1 tablespoon freshly ground black pepper
* 2 tablespoons fennel seeds, crushed
* 2 tablespoons sweet paprika
* 1 tablespoon hot paprika (or more, to taste, for spicy sausage)
* 1 tablespoon dried oregano
* 1 tablespoon dried basil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon cayenne pepper (optional, for extra heat)
* 1/2 cup ice-cold water (or dry white wine, for added complexity)
* Hog casings, rinsed and soaked in warm water for at least 30 minutes
**Equipment:**
* Meat grinder (or food processor, but a grinder yields a better texture)
* Sausage stuffer (optional, but highly recommended for ease of use)
* Large mixing bowl
**Instructions:**
1. **Chill the Meat:** Place the cubed pork shoulder and pork back fat in the freezer for 30-60 minutes. This helps the meat grind more cleanly and prevents the fat from smearing.
2. **Grind the Meat:** Using a meat grinder fitted with a coarse die (approximately 3/8 inch), grind the chilled pork shoulder and pork back fat. Grind the mixture into a large bowl. If using a food processor, pulse the meat in batches until it’s coarsely ground, being careful not to over-process it into a paste.
3. **Combine Spices:** In a small bowl, combine the kosher salt, black pepper, fennel seeds, sweet paprika, hot paprika (if using), oregano, basil, garlic powder, onion powder, and cayenne pepper (if using).
4. **Mix Ingredients:** Sprinkle the spice mixture over the ground pork mixture. Add the ice-cold water (or white wine). Using your hands (or a stand mixer with a paddle attachment), thoroughly mix the ingredients until they are evenly distributed. Be careful not to overmix, as this can result in a tough sausage. Mix until the mixture becomes slightly sticky, indicating that the proteins are binding.
5. **Test the Flavor:** Take a small patty of the sausage mixture and cook it in a skillet over medium heat. Taste and adjust the seasoning as needed. This is your chance to fine-tune the flavor to your liking.
6. **Stuff the Sausages (Optional):** If using sausage casings, thread one end of a rinsed and soaked hog casing onto the nozzle of your sausage stuffer. Gently feed the casing onto the nozzle, gathering it up like an accordion. Tie a knot at the end of the casing. Carefully feed the sausage mixture into the stuffer, being mindful not to introduce air pockets. As the sausage mixture fills the casing, gently guide it with your hands to create even links. Twist the casing to create links of your desired length (usually around 4-6 inches). Prick any air pockets with a clean needle.
7. **Refrigerate or Freeze:** If you’re not cooking the sausages immediately, refrigerate them for at least a few hours (or preferably overnight) to allow the flavors to meld. This also helps the casings to dry slightly, which will improve their texture when cooked. You can also freeze the sausages for longer storage. Wrap them individually or in small bundles in plastic wrap, then place them in a freezer-safe bag or container.
Recipe 1: Classic Italian Sausage and Peppers
This is a timeless and comforting dish that highlights the flavor of the sausage.
**Ingredients:**
* 6 Roberts Homemade Italian Sausages (sweet or hot, your preference)
* 2 bell peppers (any color), sliced into strips
* 1 large onion, sliced
* 2 cloves garlic, minced
* 1 (28-ounce) can crushed tomatoes
* 1/4 cup olive oil
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes (optional, for extra heat)
* Salt and pepper to taste
* Fresh basil leaves, for garnish (optional)
* Crusty bread or hoagie rolls, for serving
**Instructions:**
1. **Brown the Sausage:** Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausages and cook, turning occasionally, until browned on all sides and cooked through (about 15-20 minutes). Remove the sausages from the skillet and set aside.
2. **Sauté Vegetables:** Add the sliced bell peppers and onion to the skillet and cook over medium heat, stirring occasionally, until softened (about 8-10 minutes). Add the minced garlic and cook for another minute until fragrant.
3. **Add Tomatoes and Seasonings:** Pour in the crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Stir to combine.
4. **Simmer:** Return the cooked sausages to the skillet. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld.
5. **Serve:** Serve the Italian sausage and peppers hot, either on their own or on crusty bread or hoagie rolls. Garnish with fresh basil leaves, if desired.
Recipe 2: Italian Sausage and Pasta Bake
A hearty and satisfying casserole that’s perfect for a family dinner.
**Ingredients:**
* 1 pound pasta (such as penne, rigatoni, or rotini)
* 1 pound Roberts Homemade Italian Sausage (sweet or hot), casings removed
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 (28-ounce) can crushed tomatoes
* 1 (15-ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* 15 ounces ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 2 cups shredded mozzarella cheese
**Instructions:**
1. **Cook the Pasta:** Preheat oven to 375°F (190°C). Cook the pasta according to package directions until al dente. Drain and set aside.
2. **Brown the Sausage:** While the pasta is cooking, crumble the Italian sausage into a large skillet over medium heat. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. **Sauté Onion and Garlic:** Add the chopped onion to the skillet and cook until softened (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
4. **Add Tomatoes and Seasonings:** Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. **Prepare Ricotta Mixture:** In a medium bowl, combine the ricotta cheese, Parmesan cheese, and parsley. Mix well.
6. **Assemble the Casserole:** In a large bowl, combine the cooked pasta, sausage sauce, and half of the mozzarella cheese. Mix well. Pour half of the pasta mixture into a greased 9×13 inch baking dish. Spread the ricotta mixture evenly over the pasta. Top with the remaining pasta mixture. Sprinkle the remaining mozzarella cheese over the top.
7. **Bake:** Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
8. **Rest:** Let the casserole rest for 10 minutes before serving.
Recipe 3: Italian Sausage and White Bean Soup
A comforting and flavorful soup that’s perfect for a chilly evening.
**Ingredients:**
* 1 pound Roberts Homemade Italian Sausage (sweet or hot), casings removed
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 6 cups chicken broth
* 2 (15-ounce) cans cannellini beans, rinsed and drained
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 cup chopped kale or spinach
* Salt and pepper to taste
* Olive oil, for drizzling
* Grated Parmesan cheese, for garnish (optional)
**Instructions:**
1. **Brown the Sausage:** Crumble the Italian sausage into a large pot or Dutch oven over medium heat. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. **Sauté Vegetables:** Add the chopped onion, carrots, and celery to the pot and cook until softened (about 8-10 minutes). Add the minced garlic, thyme, and rosemary and cook for another minute until fragrant.
3. **Add Broth and Beans:** Pour in the chicken broth, cannellini beans, and diced tomatoes (with their juice). Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
4. **Add Greens:** Stir in the chopped kale or spinach and cook until wilted (about 5 minutes).
5. **Season and Serve:** Season with salt and pepper to taste. Drizzle with olive oil and garnish with grated Parmesan cheese (if desired) before serving.
Recipe 4: Italian Sausage and Ricotta Stuffed Shells
A classic Italian comfort food that’s always a crowd-pleaser.
**Ingredients:**
* 1 box (12 ounces) jumbo pasta shells
* 1 pound Roberts Homemade Italian Sausage (sweet or hot), casings removed
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 (28-ounce) can crushed tomatoes
* 1 (15-ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* 15 ounces ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1 egg, lightly beaten
* 1/4 cup chopped fresh parsley
* 2 cups shredded mozzarella cheese
**Instructions:**
1. **Cook the Shells:** Cook the jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
2. **Brown the Sausage:** Crumble the Italian sausage into a large skillet over medium heat. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. **Sauté Onion and Garlic:** Add the chopped onion to the skillet and cook until softened (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
4. **Add Tomatoes and Seasonings:** Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. **Prepare Ricotta Filling:** In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.
6. **Stuff the Shells:** Preheat oven to 375°F (190°C). Spoon the ricotta mixture into each cooked pasta shell. Arrange the stuffed shells in a single layer in a 9×13 inch baking dish that has been lightly coated with cooking spray.
7. **Add Sauce and Cheese:** Pour the sausage tomato sauce evenly over the stuffed shells. Sprinkle the mozzarella cheese over the top.
8. **Bake:** Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
9. **Rest:** Let the stuffed shells rest for 10 minutes before serving.
Recipe 5: Italian Sausage and Broccoli Rabe Frittata
A quick and easy frittata that’s perfect for breakfast, lunch, or dinner.
**Ingredients:**
* 6 large eggs
* 1/4 cup milk or cream
* Salt and pepper to taste
* 1 tablespoon olive oil
* 1/2 pound Roberts Homemade Italian Sausage (sweet or hot), casings removed
* 1/2 bunch broccoli rabe, chopped
* 1/2 onion, chopped
* 2 cloves garlic, minced
* 1/4 cup grated Parmesan cheese
**Instructions:**
1. **Whisk Eggs:** In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper.
2. **Sauté Sausage and Vegetables:** Heat the olive oil in a large oven-safe skillet over medium heat. Crumble the Italian sausage into the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped broccoli rabe and onion to the skillet and cook until softened (about 8-10 minutes). Add the minced garlic and cook for another minute until fragrant.
3. **Pour in Eggs:** Pour the egg mixture over the sausage and vegetables in the skillet. Sprinkle with Parmesan cheese.
4. **Cook:** Cook the frittata on the stovetop over low heat for about 10-15 minutes, or until the edges are set and the bottom is lightly browned. You can either finish cooking the frittata on the stovetop by covering the skillet and cooking until the center is set, or you can transfer the skillet to a preheated oven at 350°F (175°C) and bake for 5-10 minutes, or until the center is set.
5. **Serve:** Let the frittata cool slightly before slicing and serving.
Recipe 6: Italian Sausage Pizza with Caramelized Onions and Balsamic Glaze
An elevated pizza recipe featuring homemade sausage and gourmet toppings.
**Ingredients:**
* 1 pound pizza dough (store-bought or homemade)
* 1/2 cup pizza sauce
* 1 pound Roberts Homemade Italian Sausage (sweet or hot), casings removed, cooked and crumbled
* 1 large onion, thinly sliced
* 1 tablespoon olive oil
* 1 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 2 tablespoons balsamic glaze
* Fresh basil leaves, for garnish (optional)
**Instructions:**
1. **Caramelize the Onions:** Heat the olive oil in a skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until caramelized (about 20-30 minutes). Be patient and let the onions slowly caramelize to bring out their sweetness.
2. **Preheat Oven:** Preheat oven to 450°F (232°C) or as high as your oven allows, with a pizza stone or baking sheet inside.
3. **Stretch the Dough:** On a lightly floured surface, stretch or roll out the pizza dough to your desired shape and thickness. Transfer the dough to a pizza peel or baking sheet.
4. **Assemble the Pizza:** Spread the pizza sauce evenly over the dough. Sprinkle with mozzarella cheese and Parmesan cheese. Top with the cooked Italian sausage and caramelized onions.
5. **Bake:** Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
6. **Finish and Serve:** Drizzle the pizza with balsamic glaze. Garnish with fresh basil leaves, if desired. Slice and serve immediately.
Recipe 7: Spicy Italian Sausage and Lentil Stew
A hearty and protein-packed stew, perfect for a cold day.
**Ingredients:**
* 1 pound Roberts Homemade Hot Italian Sausage, casings removed
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes
* 6 cups chicken or vegetable broth
* 1 cup brown or green lentils, rinsed
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 cup chopped kale or spinach
* Salt and pepper to taste
* Olive oil, for drizzling (optional)
**Instructions:**
1. **Brown the Sausage:** Crumble the Italian sausage into a large pot or Dutch oven over medium heat. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. **Sauté Vegetables:** Add the chopped onion, carrots, and celery to the pot and cook until softened (about 8-10 minutes). Add the minced garlic, oregano, and red pepper flakes and cook for another minute until fragrant.
3. **Add Broth and Lentils:** Pour in the chicken or vegetable broth, lentils, and diced tomatoes (with their juice). Bring to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
4. **Add Greens:** Stir in the chopped kale or spinach and cook until wilted (about 5 minutes).
5. **Season and Serve:** Season with salt and pepper to taste. Drizzle with olive oil (if desired) before serving.
Tips for Cooking with Roberts Homemade Italian Sausage
* **Don’t Overcook:** Italian sausage can become dry and tough if overcooked. Use a meat thermometer to ensure it reaches an internal temperature of 160°F (71°C).
* **Properly Cooked Sausage is Key:** Ensure any sausage filling is properly cooked through to avoid any food safety issues. Ground meat must be cooked until no pink remains.
* **Prick Before Cooking:** Before grilling or pan-frying sausages, prick them a few times with a fork to prevent them from bursting.
* **Rest After Cooking:** Allow the cooked sausages to rest for a few minutes before slicing or serving to allow the juices to redistribute, resulting in a more flavorful and moist sausage.
* **Get Creative with Spices:** The spice blend in Italian sausage can be customized to your liking. Experiment with different combinations of herbs, spices, and chili peppers to create your own unique flavor profile.
* **Pairing Suggestions:** Italian Sausage is best served with bread, polenta, pasta, pizza, soups, frittatas, and stews.
* **Consider Gluten-Free Options:** For people with gluten sensitivities, ensure that all ingredients used in these recipes, including casings, are gluten-free.
Conclusion
Roberts Homemade Italian Sausage is a versatile ingredient that can be used in a wide variety of dishes. By making your own sausage, you have complete control over the ingredients and can customize the flavor to your liking. These recipes offer a starting point for your culinary explorations, inspiring you to create delicious and satisfying meals that showcase the robust flavor of homemade Italian sausage. From classic Italian-American favorites to creative new dishes, the possibilities are endless. Enjoy the process of crafting your own sausage and savor the delicious results!