Italian Sausage in a Pinch


I never buy Italian sausage. Well, never is a strong word… I may have purchased it once or twice. But, most frequently, I just use regular old “bulk breakfast sausage” in my recipes that call for Italian sausage. I need to point out here that I do not actually make any recipes that involve eating the sausage “as is” in that big ol’ tube… I just don’t like sausage THAT much.

Sausage purists won’t like this tip but, in a pinch, you can easily use a tube of breakfast sausage in any recipe calling for a pound of Italian sausage. Here’s how…
Brown the meat the same as you always would and, once most of the pink is gone, add 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon crushed red pepper flakes. End of story. :)

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Italian Sausage in a Pinch


I never buy Italian sausage. Well, never is a strong word… I may have purchased it once or twice. But, most frequently, I just use regular old “bulk breakfast sausage” in my recipes that call for Italian sausage. I need to point out here that I do not actually make any recipes that involve eating the sausage “as is” in that big ol’ tube… I just don’t like sausage THAT much.

Sausage purists won’t like this tip but, in a pinch, you can easily use a tube of breakfast sausage in any recipe calling for a pound of Italian sausage. Here’s how…
Brown the meat the same as you always would and, once most of the pink is gone, add 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon crushed red pepper flakes. End of story. :)

This post is linked to:
Facebook Twitter Stumbleupon Email Tumblr

2 comments to Italian Sausage in a Pinch

  • I like your blog and have enjoyed looking all around it.

    Over the years I too have substituted for Italian sausage more times than not. Many years ago a very thrifty friend told me to add a pinch of dried fennel seed to ground beef to make it taste like Italian sausage. I usually crush it or mince it. This has worked well for me in recipes. Next time, I’ll also use your add ins.

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