B.I.T Rustic Italian Sausage & Mussels Spicy Tomato Saute

Serves 4

Ingredients:

1      pound of B.I.T Rustic Italian Sausage Links (4)
        hot, mild, or combination (meat removed from casing)
1      pound small mussels, scrubbed and beard removed
1/4  cup white wine, dry
1       garlic clove
1/2   cup parsley, washed well and dried
1/4   cup onion
1/4   teaspoon kosher salt to taste
1/2   cup olive oil, extra virgin
1/4   teaspoon red hot pepper seeds to taste
3       cups can whole peeled plum tomatoes with juice
4        tbsp basil, fresh 

Preparation:
Clean and wash mussels well. Removing the beard and any sand, seaweed, or barnacles that may be attached to the outside. Chop the garlic, onion, parsley, and basil and set aside. Puree the whole peeled tomatoes along with the juice, removing any basil leaves mixed in with the tomatoes if needed, in a food processor or crush with your hands. Remove the sausage meat from the casing and coarsely crumble into a medium sized bowl and set aside.

Directions:
 In a large saute pan heat half the olive oil.  Add the sausage meat and saute until the meat begins to stick to the pan and lightly brown. Remove from heat and set aside. In a large saucepan, heat the remaining olive oil over medium heat. Add in the chopped garlic and onion and sauté for a few minutes over low heat until the onions start to become soft and translucent then turn heat off.  Now, take your whole peeled plum tomatoes and puree in food processor.  Add in the tomatoes and all their juice to the garlic mixture in the saucepan and stir together.  Add in half of the freshly chopped basil, the hot pepper seeds, salt and stir. Turn heat to medium-low and cook covered, about 15 minutes,  until the sauce begins to simmer and the oil comes to the top and all the flavors blend together.  Taste and adjust the seasonings if necessary.  

Add the cooked sausage to the sauce and simmer for about 5 to 8 minutes or until flavors combine. Add the mussels and cook another 5-8 minutes or until the mussels are cooked and have opened up. Discard any mussels that do not open.  Stir the freshly chopped parsley and extra basil into the mussel mixture. Spoon some of the spicy tomato broth and a piece of sausage into a bowl with 5-6 mussels, sprinkle with the fresh parsley and serve hot with fresh crusty Italian bread.

B.I.T Rustic Italian Sausage and String Bean Salad

Serves 4-6

Ingredients:

1/2        pounds B.I.T Rustic Italian Sausage Links (2) Hot
1/2        pounds B.I.T Rustic Italian Sausage Links (2) Mild
1 1/2     pounds fresh green beans
1 1/2     cups regular black olive or italian oil cured
1/4 cup sweet onions
1 small clove garlic, minced
1/4 cup cherry or grape tomatoes, sliced
1/4 teaspoon salt and freshly ground black pepper to taste
1/2 teaspoon of hot red pepper seeds to taste (optional)

Dressing:
2 - 4 tablespoons of extra virgin olive oil, plus a little more if needed
1/4  up white balsamic vinegar, plus a little more if needed

Preparation:
Clean green beans, removing the ends and rinse and let drain in a colander. Peel and thinly slice the sweet onion. Mince the garlic clove and wash and slice the cherry tomatoes in half. 

To make dressing, combine all ingredients in a small metal bowl.  Whisk together well and set aside.

Directions:

Heat medium size saute pan over medium high heat, add olive oil and sausage links.  Brown each side, 3-5 minutes, turning only once.  Do not pierce or prick as that will release the juices and dry out the sausage. Reduce heat to medium-low, cover and cook for an additional 20-30 minutes depending on the intensity of the range. Once cooked, remove pan from burner and set aside near stove to keep warm (do not cover). 

Place green beans in a medium size sauce pan and fill with cold water just enough to cover the beans. Add kosher salt to water until it tastes salty like the sea.  Cover the pan and bring to a boil.  Once water begins to boil remove the cover and let the beans cook until tender. Don't over cook the beans. Drain in a colander immediately and let stand a few minutes. Remove from the colander and place the warm  beans in a large serving bowl. 

Add the olives, onions, tomatoes to the large serving bowl with the beans and gently combine. Taste for seasoning and adjust as necessary. Slice the sausage links into 1/4" rounds. Add the sausage slices to the bean mixture and toss together. Whisk dressing again and drizzle it over top of the bean and sausage mixture. Toss again until evenly coated. Taste and adjust seasonings if necessary. Serve hot or room temperature.

Original B.I.T Recipe: B.I.T Rustic Italian Sausage Pasta Salad with Orecchiette, Roasted Red Peppers and Arugula

Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved.

B.I.T Rustic Italian Sausage One-Pot Meal - Potato & Peas

Ingredients:

1 lb. B.I.T Mild Rustic Italian Sausage, loose sausage meat or removed from casing
1 lb. B.I.T Hot Rustic Italian Sausage, loose sausage meat or removed from casing

7 tbsp. Extra Virgin Olive Oil

1 large onion

2 cups cooked peas

5 medium sized Russet Potato

Preparation:

Peel and slice onion into 1/2" slices.  In a medium size bowl, combine uncooked hot and mild sausage meat.  Peel and wash potatoes. Cut potatoes in half lengthwise and then slice down the middle lengthwise again and cut the halves into 1/4" slices. If using frozen peas, cook the peas according to the directions on the package and drain.

Directions:
Heat 3 tbsp of extra virgin olive oil in large pot over medium heat.  Add onion and the loose sausage meat to the pot and saute together until sausage is browned and beginning to stick to bottom of pan.  Break up sausage meat into small pieces as it cooks. Once the sausage is browned and the onions are cook, spoon the mixture into a medium size bowl and set aside.

In the same pan, adjust the heat to medium-low, add 2 additional tablespoons of extra virgin olive oil to the pot and the potato slices and cook the potatoes until they are browned and you can easily pierce them with a fork. When the potatoes are cooked, add the sausage mixture back into the pot, along with the cooked peas, and the last 2 tablespoons of extra virgin olive oil. Gently combine the sausage, potatoes and peas and cover. If you find that the mixture is dry add a little more extra virgin olive oil. Continue to cook over low-medium heat, stirring occasionally, for 15-20 minutes, or until the flavors come together and serve.



Original B.I.T Recipe: B.I.T Rustic Italian Sausage Simple One-Pot Meal - Potato & Peas
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved

B.I.T Rustic Italian Sausage & Escarole Soup

B.I.T Rustic Italian Sausage & Escarole Soup

Serves: 6 -8 persons

Prep Time: 15 min

Cook Time: 1 hour

Ingredients:
1 lb. B.I.T Mild Rustic Italian Sausage, loose sausage meat or removed from casing
1 lb. B.I.T Hot Rustic Italian Sausage, loose sausage meat or removed from casing

1/3-1/2 cup Extra Virgin Olive Oil

1 small yellow onion

1 clove garlic

1 whole peeled tomato, from can

1 small head of Escarole

1 Parmigiano-Reggiano cheese with rind
1 large can of cannellini beans
8 cups basic chicken broth or low sodium canned chicken broth

Preparation:

Peel and finely chop garlic and onion.  In a medium size bowl, combine uncooked hot and mild sausage meat.  Puree the whole tomato in a food processor or crush manually with fingers or fork. or Wash the Escarole well and tear into bite size pieces. Remove the rind from the Parmigiano-Reggiano cheese and set aside. Slice pancetta.

Directions:
Heat 1/2 of the extra virgin olive oil in large pot over medium heat.  Add onion and garlic and cook 5 - 6 minutes until lightly browned.  In a 12" saute pan, add the remaining olive oil and add the loose sausage meat and saute together until sausage is browned and beginning to stick to bottom of pan.  Break up sausage meat into small pieces as it cooks.   Add the sausage to the onion and garlic mixture in the large pot. Add the cannellini beans along with their juice from the can. Combine with sausage and onion mixture and cook over medium heat for 2 - 3 minutes. Add pureed tomato and chicken broth, escarole pieces and cheese rind to the pan and mix well. Bring to a gentle boil then reduce heat to low and simmer partially uncovered for 40 to 50 minutes, stirring occasionally.  Turn off heat and let sit for 15 minutes, and serve.

Original B.I.T Recipe: B.I.T Rustic Italian Sausage and Escarole Soup
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved

B.I.T Rustic Italian Sausage & Peppers

B.I.T Rustic Italian Sausage & Peppers

Ingredients:1 pound B.I.T Rustic Italian Sausage Links (4) hot, mild, or combination

2 tbsp   Extra Virgin Olive Oil1 medium red bell pepper 1 medium green bell pepper 1/4 large yellow onion-large2 tbsp extra virgin olive oilKosher Salt to taste

Preparation:

Wash and dry peppers. Remove seeds and white core from inside of peppers and cut them into 1” strips.Peel and slice onion into ½” strips.

Directions:

Add olive oil a 12” or larger non-stick skillet over medium high heat. Add peppers and sauté uncovered for 3-4 minutes.  Add onion and continue to sauté until peppers and onions are soft. Salt to taste and mix gently.   

Add 2 tablespoons of olive oil in another 12" saute pan over medium-high heat. Add the sausage links and lower heat to medium. Sauté for ten minutes until sausage is browned then turn sausage gently with tongs, (do not puncture or cut the sausage while cooking to preserve juices).  Continue to sauté for another 10 minutes until other side is browned as well. Add the peppers and onions to the sausage in the pan. Turn heat to low, cover, and sauté an additional 5-10 minutes. Remove from heat and serve. 

Original B.I.T Recipe: B.I.T Rustic Italian Sausage and Peppers

Courtesy of Chef Bertha Teresa Thomas

© Copyright 2015 Becoming Italian Today, All Rights Reserved.

B.I.T Rustic Italian Sausage and Quinoa Medley

B.I.T Rustic Italian Sausage and Quinoa Medley

Ingredients:
2 lbs B.I.T Rustic Italian Sausage, Hot or Mild (loose without casing)
1 Bay Leaf
1 cup Quinoa
2-3 cups Chicken Stock
1 1lb Package of Kale, Frozen
1 cup Wild Mushrooms, Fresh or Dried
3 Red Peppers, Large Roasted
¾ cup Parmigiano Reggiano cheese
¾ cup Feta cheese
¼-1/2 cup Extra Virgin Olive Oil
1 Red Onion, sliced

Preparation:
Rinse the Quinoa for 2-5 minutes under cold water in a mesh strainer, drain and set aside.
Cook the Kale for 2 minutes in salted boiling water, drain and set aside.

Roughly chop mushrooms into pieces and set aside. If you are using dried mushrooms, soak in warm water until softened, drain, and roughly chop into pieces. Julienne the basil leaves and set aside.

Grate the Parmigiano Reggiano cheese and crumble the feta cheese and set aside. Roast the red peppers in your oven at 500° for 30 minutes or until charred on the outside. Peel off the charred skins and discard them and thinly slice the peppers and set aside.

Directions:
Heat a couple tablespoons of olive oil in a large sauce pan over medium high heat. Add the drained Quinoa and toast for 5 minutes. Pour in the white wine and stir until the Quinoa is coated and continue to cook over medium high heat until the wine has evaporated.

Once the wine has evaporated, add the hot chicken stock, bay leaf and bring to a boil. Taste and salt if necessary. Once the stock has come to a boil, cover and lower heat to a simmer and cook for 15 minutes. Do not remove the cover until the time is up. Then taste to see if it the Quinoa is done. If it is not tender but firm to the bite, cook for an additional 10-15 minutes more until it is done.

Heat the rest of the olive oil, in a large sauté pan over medium high heat. Add the loose sausage meat, breaking up the sausage meat with a fork as it browns. Cook for 15-20 minutes until it is browned and begins to stick to the bottom of the pan. Add in the red onion and cook for another 5-8 minutes, turning it gently as it cooks.

Add in the chopped mushrooms, drained kale and the roasted red peppers and gently combine. Transfer the sausage mixture to a large bowl and toss gently with the cooked Quinoa, basil, Parmigiano-Reggiano and Feta cheeses. Taste for seasoning and adjust accordingly. Serve warm or room temperature as an appetizer or main dish with a hearty green salad.  Buon Appetito!!

Original B.I.T Recipe: B.I.T Rustic Italian Sausage Quinoa Medley
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved.