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 Pasta Salad with Roasted Red Peppers and Arugula

B.I.T Rustic Italian Sausage Pasta Salad with Roasted Red Peppers and Arugula

Ingredients:
1 1/2 lbs B.I.T Rustic Italian Sausage, Hot or Mild (loose without casing)
2-3 cups baby arugula
1 Red Peppers, Large Roasted
1/2 cup Parmigiano-Reggiano cheese
1/4 - 1/3 cup Extra Virgin Olive Oil
1 Red or yellow onion, sliced
12-15 Basil leaves
1 pound Orecchiette Pasta

Preparation:
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, remove seeds and cut into small pieces, about 1/2". Julienne the basil leaves and grate the Parmigiano Reggiano cheese. Peel onion and slice thinly.

Directions:
Heat 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. Lower heat and add in the onion and cook for another 5-8 minutes or until onions are lightly colored and soft, turning it gently as it cooks. Remove sausage mixture from heat and set aside.

Cook pasta al dente according to the directions provided on the package and drain. In a large bowl combine the cooked pasta, sausage mixture, roasted red pepper pieces, basil, Parmigiano-Reggiano

cheese and gently combine. Once the ingredients are combined, gently fold in the baby arugula and serve.

Can be served warm or room temperature as an appetizer or main dish.  Buon Appetito!!

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 & 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 & Squash Soup

BIT Rustic Italian Sausage & Squash Soup

 Prep time: 15 minutes

Cook time: 45 minutesServes: 6 - 8 people

Ingredients:
1 lb BIT Rustic Italian Sausage Mild, loose or removed from casing
4-6 tablespoons extra-virgin olive oil
1 stick unsalted butter
1 large leek

8 cups of butternut squash

6 cups chicken broth, plus little extra if necessary
1 cup heavy cream
4-5 sage leaves
1 teaspoon sugar
Freshly ground black pepper (optional)
Kosher salt (optional)

Preparation:
Peel and cut squash into medium size pieces. Clean the leek and chop the white and light green parts only. Cut the sage leaves into thin strips, julienne-style, and set aside.

Directions:Add the olive oil to the sauté pan over medium heat. Add uncooked sausage to the pan. Using a fork, break up the meat and cook until lightly browned, set aside. 

In a large sauce pan add butter and the chopped leek and sauté over medium heat for about 3 to 4 minutes.  Add the butternut squash pieces to the pan along with the leek, stirring gently to combine. Cook over low heat for about 20 min or until the squash has softened. Remove cooked squash from heat and let cool. Puree the cooled squash mixture, return it to the large pan, and heat over medium heat. Stir in the chicken broth and bring to a simmer. Cook another 5 minutes or until squash and broth combine. Slowly stir the cream into the squash mixture, stirring gently until combined. 

Add cooked sausage meat, scraping all the bits and juices from the pan to the squash soup. Gently fold in the sausage until mix together well. Bring to a simmer over low heat, add the sage leaves and sugar, and cook for another 15 minutes. If your soup is too thick, add some extra chicken broth until you reach the desired consistency. Taste for seasoning and adjust if necessary. Serve hot with a drizzle of cream on top and a few small sage leaves for garnish.

Original B.I.T Recipe: B.I.T Rustic Italian Sausage and Squash Soup
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.