For the last few years, I’ve been making them lunch at least three days a week. It’s become a thing and to make it even more special, we do a bible study at the lunch table. It’s become a core memory for all of us, feeding the body, feeding the soul.

These lunches take less than an hour, and sometimes are simply left-over dinners reheated and redone.

Orzo with Italian Sausage and White Beans (Cannellini Beans) is a perfect pre-ride lunch, full of carbs, protein and flavor. It only took 30 minutes to make and not one bite was left in the pan.

Orzo will absorb a LOT of liquid so make sure you do not throw out the pasta water. Keep adding until you get

Today, I had some spicy Italian sausage, (loose), white cannellini beans, passata, orzo, heavy cream, chicken broth, and a little white wine. The beans, passata and pasta are staples. You can make very quick meals with these ingredients. The sausage was a plus and we happened to have it. Of course, this dish started with sofrito, that is carrots, onion and celery.

The boys absolutely love this pasta dish of white beans and rigatoni and want it every week. This is kind of a spin on that. It’s easy comfort food, and even though it’s now Spring, there’s always time for the kind of food that makes you happy.

You might not know what passata is. You will find it in jars in the grocery store next to canned tomatoes. I like this because, you can use just the amount you want and then keep in refrigerator for at least a week.

Ingredients for Sausage Bean Pasta Recipe

• Italian Sausage
• Passata (found in jars, a tomato puree)
• Cannellini Beans
• Orzo
• White Wine
• Chicken Broth
• Heavy Cream
• Rosemary
• Garlic

More Pasta Recipes from Spinach Tiger

• Pasta with Peas and Bacon
• Tuscan White Beans Pasta
• How to Cook Pasta like an Italian
• Hearty Itakian Beef Rigatoni

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Orzo Sausage Beans Recipe

Course Pasta

Cuisine Italian

Keyword Italian sausage, orzo

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 2 tablespoons Loose Italian Sausage
• 1 pound Italian Sausage
• 1 can Cannellini Beans
• 1 cup Tomato Passata
• 1/3 cup white wine optional
• 1 pound Orzo Pasta
• 1/2 cup Heavy cream
• 2 sprigs Rosemary
• 1/2 cup Pecorino Cheese at the table

Instructions

• Begin this dish by boiling a large pot of water for the orzo. (Begin this, while cooking sausage in another pot). Cook pasta until al dente. Do not throw out pasta water, which will be added to dish.
• Heat oil in large frying pan or dutch oven, (large enough to fit the sausage and pound of pasta.
• Sauté garlic cloves until golden. Add sausage, breaking up into bite sized pieces and cooking all way through.
• Remove garlic cloves. Add passata, which will be just enough to mix into sausage. This is not a tomato sauce dish. Add in sprigs of rosemary.
• Add white wine if using and cook down on low for about ten minutes to cook off alcohol.
• Rinse can of beans. Add to dish.
• Season with salt and pepper.
• Add in orzo pasta. Mix thoroughly and add one ladle of pasta water. The starchy pasta water will help to thicken. You might need to add more passata. You can judge this if you think you need more. I never add more than one cup.
• Stir in heavy cream at the end.
• Serve with grated pecorino cheese.

The post Orzo, Italian Sausage, White Beans appeared first on Spinach Tiger.

Italian sausage will find itself in appetizers, breakfast, lunch and dinner, but we especially love the Italian sausage meals we have come to love and I’ve added more sausage recipes here so there are more than 15.

Creamy Sausage Ragu

This is one of my newer recipes that I made for the twins’ lunch before they ventured a big bike ride. Not a bite left.

Stovetop Sausage and Peppers

Sausage Crusted Three Cheese Pizza (Low Carb Delish)

Baked Italian Sausage with Broccoli Rabe

This is one of the Italian Sausage Meals that my husband loves the most. Broccoli rabe marries the flavors of Italian Sausage so well, and you will see this repeated pairing in many recipes.

Italian Sausage Lentil Soup

Italian Sausage Ricotta Frittata

This is how we celebrate holiday mornings, but it’s also wonderful for lunch or dinner. Italian sausage, greens, and a dollop of ricotta.

No Beans Chili with Italian Sausage and Ground Beef

My husband makes the best chili and since I don’t eat beans, he developed a fantastic no-beans recipe just for me, and it has Italian Sausage.

Italian Sausage with Cauliflower and Spinach in Air Fryer

This is such a fun, easy, dinner that can be made in a sheet pan, fryer, or stir fried.

Orecchiete with Broccoli Rabe and Italian Sausage

This is a classic Italian dish made with a special shaped pasta and takes full advantage of this great pairing of flavors.

Italian Sausage, Mozzarella Stuffed Biscuits

This is the all in one delicious Italian sausage biscuit.

Spicy Italian Soup with Italian Sausage

I made this soup about every other month because it has all the good things like cabbage and tomato broth,  and especially the flavor driven from Italian sausage.

Italian Roasted Chicken Thighs with Sausage and Peppers

The one pot, Italian chicken dish only made better with links of Italian sausage.

One Pot Chicken and Italian Sausage with Greens and Beans

Beans, greens, broth, chicken, and of course, Italian sausage makes this one hearty meal.

Keto Sausage Crusted Pizza with Broccoli Rabe

This clever idea for no-dough pizza has made us both so happy, and is our new Friday night dinner.

Spaghetti Squash with Italian Sausage

Spaghetti Squash topped with Italian sausage, mushroom, cream, and sage is hearty, healthy and a bit umami.

Three Cheese Italian Lasagna

Oh my goodness, who wouldn’t love this dish? Filled with spaghetti squash, meat, cheese and a lovely quick tomato sauce.

Italian Eggplant Soup with Italian Sausage

Chicken with Italian Sausage and Muscadine Grapes

When Autumn rolls around, you will see muscadine grapes and now you know what to do with them.

Sheet Pan Pizza with Italian Sausage and Trader Joe’s Pre-Made Dough

You can now see just how versatile Italian sausage is. What’s your favorite way to eat it?

The post 15 Italian Sausage Meals Your Family Will Love appeared first on Spinach Tiger.

When I bring this soup to a soup potluck, I will always get several requests for the recipe. That tells you everything you need to know about this flavorful, classic, soup, that can serve as a full meal.

If you’ve been to Carrabba’s, you may have already eaten something similar, as their sausage lentil soup is very popular. I’m inspired by their soup and added in my own touches, and tastes.

Which Lentils to Use for Lentil Soup

Truthfully, I wondered this myself so I ventured to Whole Foods to buy two kinds from their bins and do some testing.

• French Lentils, also known as Puy Lentils, from the Puy Region in France. Petite, green, and hold up well in soups, stews, retaining their shape,
• Brown Lentils, more common, hold shape, but not as well as French lentils.

I made two pots of soup with each lentil and preferred the French lentils for their structure and taste. However, the brown lentils will make a fine sausage lentil soup also.

The two different times I made this soup, I did the sausage differently. One time I made cooked the sausage, removed the casing after cooking and sliced into coins. The other times and the easiest way is to purchase loose sausage and cook that. Either way is fine.

Process

• Cook sausage in dutch oven you will be making soup in. Remove from pan.
• Cook carrots, celery, onion (garlic) in same pan until softened.
• Add in white wine. Cook alcohol off.
• Add in tomatoes, (crushed with hand), broth, sausage, lentils.
• Bring to boil. Reduce to simmer, until lentils are softened, about 40 minutes.
• Add kale in during last ten minutes.
• Serve with Parmesan or Pecorino Romano

Add Greens to Sausage Lentil Soup

We love an extra green in a soup like kale or swiss chard. Both greens hold up well and give a nice added texture and color. If you use Tuscan Kale, be sure to remove the center rib and just tear it into bite sized pieces.

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Hearty Soups from Spinach Tiger

• Italian Wedding Soup
• Minestrone Soup
• Beef and Cabbage Soup
• Beef Vegetable Soup
• Eggplant Soup with Italian Sausage

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Sausage Lentil Soup

Course Soup

Cuisine Italian

Keyword lentil soup, lentils, sausage lentil kale soup, sausage lentil soup

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 8 servings

Calories 252kcal

Ingredients

• 2 tablespoons olive oil
• 1 pound mild Italian sausage
• 2 carrots diced
• 1 onion diced
• 2 celery stalks diced
• 2 garlic cloves minced
• 1/2 cup white wine optional
• 8 cups chicken broth
• 2 cups lentils
• 2 cups kale chopped
• 4 tablespoons pecorino romano cheese
• 1 16 oz Italian Plum Tomatoes
• 4 sprigs fresh thyme

Instructions

• Heat oil in dutch oven you will be making the soup in. Add loose sausage, break up into bite sized pieces, brown.
  
• Remove sausage to a bowl.
• In that same pan or pot, sauté carrot, onion, celery for five minutes. Add minced garlic. Sauté for five minutes, stirring frequently.
• Add minced garlic and cook for one minute.
• Add white wine and cook for five minutes. Add chicken broth.
• Using your hands crush the whole tomatoes with the puree into the pot.
• Season with salt and pepper.
• Rinse lentils and look over for pebbles, etc. Add lentils to the soup.
  
• Bring to boil and then turn to simmer. Add fresh thyme. (Remove stems later).
• Once your lentils are cooked through (about 50 minutes), add kale. You will want to make sure to remove the inside ribs (if Tuscan Kale) and tear into bite sized pieces. Cook another 30 minutes on low.
• If you want to add heat, add 1/2 teaspoon red chili flakes. You could also choose to put the chili flakes on the table and have people choose themselves.
• Taste and season with salt and pepper as needed.
• Serve with parmesan or pecorino romano on the side.
  
• You could also garnish with parsley. I usually don't do that when I use kale.

Nutrition

Serving: 1bowl | Calories: 252kcal | Carbohydrates: 17g | Protein: 19g | Fat: 8g | Fiber: 6g

The post Italian Sausage Lentil Kale Soup appeared first on Spinach Tiger.

I made this dish on a Wednesday of last week, and then made it all over again. The honest part is that I was never the biggest fan of spaghetti squash. I’ve made recipes with it before, but this one busted to the top of my all time favorite Fall dishes.

Italian sausage, mushrooms, onions, sage, thyme, pecorino Romano and a splash of heavy cream come together to bring one of the best Italian comfort dishes of the season and it’s still low-carb!

I talk to you all the time about my favorite Pecorino Romano cheese and why I love it so much. It’s a sheep’s milk cheese that has a salty tang, and can be used interchangeably with Parmesan Cheese.

Spaghetti squash tastes best when it is properly softened. This squash is twice baked and tender.

Each bite delivers a moment of comfort with the flavors of the sausage with the grated cheese, the earthiness of mushrooms and slight sweetness of the squash, all pulled together by heavy cream.

Spaghetti Squash Casserole Roasted and Rebaked

The spaghetti squash is roasted and then rebaked in a casserole. This also happens to be a very pretty dish that makes a beautiful presentation if you decide to put it back into the shell of the squash.

Spaghetti Squash is Easy to Make

I have a whole post here on how to cook spaghetti squash a few different ways.

Spaghetti Squash is only 31 calories per cup and about 5.5 net carbs.

More Spaghetti Squash Recipes

• Three Cheese Spaghetti Squash Lasagna
• Spaghetti Squash Carbonara
• Spaghetti Squash Three Cheese Lasagna
• Spaghetti Squash Hash Browns
• Italian Shrimp with Spaghetti Squash
• Spaghetti Squash Bolognese Ricotta

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Spaghetti Squash Casserole Recipe with Italian Sausage

Italian Sausage and Mushrooms come together with Spaghetti Squash and Heavy Cream for delicious Winter Comfort Food.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

Roast Spaghetti Squash

• 1 large Spaghetti Squash
• 1 tablespoon olive oil or butter
• salt and pepper

Squash Filling

• 2 pieces bacon
• 1/2 onion finely diced
• 2 cups mushrooms sliced
• 1 pound Italian Sausage removed from casing
• 1/2 cup freshly grated parmesan or pecorino Romano Cheese.
• 1/4 cup heavy cream
• salt
• pepper

Instructions

Roast Spaghetti Squash Instruction

• Microwave spaghetti squash for 3 to 5 minutes, to make it soft enough to cut it.
• Carefully cut in half lengthwise using a towel to hold the squash.
• Scoop out seeds. It’s important to do that now, as they are harder to separate out once baked.
• Brush olive oil or butter over spaghetti squash.
• Put into baking dish open squash side down.
• Roast for 30 minutes at 400 degrees F. or until it’s easy to shred squash into tendrils with a fork.

Squash Filling

• While squash is roasting, slice bacon across into small lardons.
• Fry bacon until you have crispy pieces. Drain on paper towels and set aside.
• Keep just enough of the bacon grease to sauté the onions and mushrooms for about 5 minutes until soft. Once cooked add to dish with the bacon.
• Wipe out grease from pan and cook sausage, removing it from casing.
• Drain sausage on paper towels.
• Remove spaghetti squash and allow to cool.
• Use the fork to shred the squash.
• Mix together sausage, bacon mushroom mixture, squash.
• Add half cheese and heavy cream.

Assemble

• Put into a baking dish or back in reserved squash shells.
• Season with salt and pepper.
• Sprinkle remaining grated cheese and bake for twenty minutes at 400 degrees.

The post Creamy Spaghetti Squash Casserole Recipe with Italian Sausage appeared first on Spinach Tiger.

Athough it takes more time than just sticking sausage and peppers in the oven, it’s probably one of the best methods for tender yet caramelized sausage that feeds a crowd well and my friends would agree! Double or triple this recipe when the crowd comes over and serve it with my overnight focaccia (recipe coming this week).

Sausage, Peppers, Onions Stovetop Process

• Use multi-color bell peppers: two bell peppers, one onion to one pound sausage.
• Flavor the olive oil first with some garlic, which is removed once golden.
• Place sausage in large pan with water and steam until they are nearly done.
• Cool, peel and slice across diagonally.
• Slice onion and sautè until softened. Set aside.
• Sautè sausage with slivered pepper.
• Add in onions.
• Season with salt and pepper.

Why Peel the Sausage?

The sausage will be much better peeled and not have that rubbery texture on outside. Once you peel sausage, you will always want to do that whenever you’re adding bite-sized sausage to a dish.

I ended up having to use to two large frying pans for 4 pounds of sausage for a potluck. I’ll write the recipe for one pound of sausage, so increase the amount according to your needs.

Sausage and Peppers is Great for a Potluck, Party or Game Day

Potluck or Party: It’s a great “take to” dish, once cooked and covered with a lid. You can also serve with rolls for sandwiches. This is a dish that can be made ahead and reheated. Double the recipe for a crowd.

Tips

• Slice Peppers and Onions ahead of time. Cover with plastic wrap.
• Increase amount of peppers and onions according to your taste.
• Serve with pasta for a bigger meal.
• Serve with rolls or focaccia for sandwiches.
• Serve with a side salad.
• Serve with crispysmashed potatoes.

More Recipes with Italian Sausage

• Italian Sausage Lentil Soup
• Italian Sausage and Greens Stir Fry
• Creamy Sausage Ragu with Pasta
• Creamy Spaghetti Squash Sausage Casserole
• Broccoli Rabe with Italian Sausage
• Italian Sausage Stuffed Eggplant
• Italian Sausage Balls
• Low Carb Sausage Breakfast Casserole
• Spicy Italian Soup with Sausage

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Stovetop Sausage and Peppers

Authentic Italian Sausage and Peppers

Ingredients

• 1 pound Italian Sausage Links
• 2 bell peppers varied colors
• 1 large onion
• 1 garlic cloves
• 2 tablespoons olive oil
• salt
• pepper

Instructions

• Seed and cut bell peppers into 1/2 inch slivers. Set Aside
• Cut bell peppers into 1/2 inch slivers. Set Aside.
• Slice onion into slivers and sautè in olive oil on medium low heat until softened. Remove to a bowl.
  
• Place sausage in frying pan with 2 inches of water on medium heat until sausages are almost cooked. This steams the sausage.
• Cool. Peel. Cut across into bite sized pieces.
• Fry garlic cloves in oil in large frying pan until golden. Remove garlic cloves.
• Add sliced sausages to this pan. Sauté for a few minutes on medium heat.
• Add peppers to sausage. Once the peppers are softened, add the onion back in. Cook for a minute to warm the onion.
  
• Season with salt and pepper as needed.

The post Stovetop Sausage, Peppers and Onions for a Crowd appeared first on Spinach Tiger.

Made with passata (strained tomato sauce) heavy cream, white wine, the sauce is delicate and yet flavorful because of the sausage. This was something made for lunch on the fly and you will love it. It’s also really good left over.

We just returned from Italy, where we ate pasta almost every day. Actually, the boys who were with us (now 17) did eat pasta at least once and sometimes twice a day. These are the twins you’ve heard about here since the inception of this blog, born in 2007 and the blog born in early 2009. They’ve been along for the ride and in the kitchen for so many of the meals

Since we returned, I’ve been experimenting with new pasta dishes, because the boys eat lunch here about 4 times a week. .

You’ve probably heard that when people go to Italy, they can eat and pasta and bread without issue and weight gain. It’s true, but of course, take in mind, there is a lot of walking which probably helps the metabolism process the carbs. Also, there’s not a lot of junk food, snacks or sweets outside of gelato.

Even though most of my recipes are low-carb, you have families that don’t eat that way and sometimes you want to have some pasta too. You can make this sauce and serve it with spaghetti squash.

This dish, featuring a creamy sausage ragu takes less than an hour to make and it’s super easy, and satisfying.

Ingredients

• Hot Italian Sausage
• Carrot, Onion, Celery
• Jarred Passata (or tomato puree)
• Heavy Cream
• Pecorino Cheese
• White Wine
• Pasta AND Pasta Broth

Note on Pasta Broth: It’s a secret weapon for pasta dishes. It contains starch and will help thicken the sauce. It’s very important in this dish.

Choosing the Pasta

I used a small rigatoni, which has ridges and heft and works well with this sauce. This would work well with penne pasta, orecchiette, or gnocchi.

Process for Creamy Sausage Ragu

• Heat oil in pan.
• Chop celery, carrot, onion as small as possible, because you won’t have the several hours it takes to cook them down. If you only have onion that’s fine too.
• Crumble the sausage into the pot.
• When sausage is cooked through, add in white wine and cook for twenty minutes until the alcohol is cooked off. You can skip the wine, if you don’t have any.
• Add in just enough passata (puree) to cover the sausage. This is not a heavy tomato sauce. Heat through about ten minutes.
• Add any herbs you have like thyme, parsley, basil.
• Boil your pasta about 2 minutes before the directions. Save the pasta water. This is the best part.
• Add pasta water to the sausage, a ladle at a time. The starch helps to thicken the sauce. I eventually added three ladles. Add in about 1/2 cup heavy cream.
• Add a cup of grated pecorino cheese and serve more at the table.
• Season as you need with salt and pepper.

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Similar Recipes

• Spaghetti Squash, Ricotta, Bolognese
• Authentic Bolognese
• Bolognese with Pork and Peach
• How to Cook Pasta like an Italian

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Creamy Sausage Ragu

Easy, Fast Creamy Tomato Ragu, perfect for pasta, pizza, vegetables.

Course Entree

Cuisine Italian

Keyword edamame pasta, sausage bolognese, sausage ragu

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Pasta cooking time 8 minutes minutes

Ingredients

• 2 tablespoons olive oil
• 1/2 onion small dice
• 2 medium carrots small dice
• 2 celery stalks small dice
• 1 pound loose Italian sausage
• 2 cups passata (tomato puree)
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 cup pasta water more if needed
• 2 cups pecorino cheese grated, divided

Pasta

• 1 pound pasta
• 1 tablespoon salt
• 1 large pot water

Instructions

• Heat oil in pan.
• Chop celery, carrot, onion as small as possible, because you won't have the several hours it takes to cook them down. If you only have onion that's fine too. Saute for five minutes.
• Crumble sausage into the frying pan.
• In meantime, boil water and cook pasta up to 2 minutes before done time. You'll finish cooking in the sauce.
• Add in just enough passata or tomato puree to cover the sausage. This is not a heavy tomato sauce. Heat through about ten minutes.
• Add any chopped herbs you have.
• Optional: Add white wine and continue cooking on low for about ten minutes or until alcohol is cooked off.
• Add heavy cream.
• When you are ready to add pasta to pan, add in a ladle of pasta water, as needed. The starch helps to thicken the sauce.I eventually added three ladles
• At this point you can decide if you need to add more tomato puree or more pasta water.
• Toss with 1 cup of grated pecorino cheese. Cook another minute stirring.
• Serve immediately with more pecorino cheese.
• NOTE: IF You use mild sausage, consider adding in some red chili flakes.

Pasta

• Large pot boiling water, salted. Do not add oil.
• Cook pasta 2 minutes less than directions.

The post Creamy Sausage Ragu with Pasta (made fast) appeared first on Spinach Tiger.

Ingredients

Italian Sausage – It’s up to you if you want to go mild or hot. You can always add in some red pepper if you want a bit of heat.

Eggplant – Choose firm eggplants that have enough girth to be stuffed. I prefer a little more rounded, rather than long, skinny.

Bell Pepper – Any color of bell pepper works in this recipe. I used green out of a neighbor’s garden. Seed and small dice.

Onion, Garlic – I do like to use a combination, but shallots will do also.

Mozzarella – I always use full fat shredded (for the way it melts), and some parmesan or pecorino romano for flavor.

Olive Oil for sautéeing,

Herbs – Fresh basil or parsley for garnish.

How to Prepare Eggplant

Eggplant can be intimidating. Let me make this easy for you. I like to cut this into cubes the same way you cut a mango. Slice length and crosswise and then scoop out, leaving the eggplant skin in tact to be able to stuff. Salt to sweat out some of the moisture. Wipe any moisture with paper towels.

Process for Italian Sausage Stuffed Eggplant

Put the shells of the eggplant in oven (brushed with olive oil) for about ten minutes.

Dice onion, bell pepper and sautè for five minutes. Then add in loose sausage. Cook thoroughly. Toss eggplant with olive oil and add to sausage. The eggplant will soften in about ten minutes. Stuff the eggplant back into the eggplant shell. Add mozzarella and bake until melted. Serve immediately.

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More Eggplant Dishes from Spinach Tiger

• Italian Eggplant Soup
• Italian Stuffed Eggpant with Ground Veal
• Keto Eggplant Lasagna
• Fried Eggplant (Low Carb)
• Eggplant Parm with Pepperoni (Keto)
• Eggplant Sauce for Pasta
• Eggplant Benedict

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Italian Sausage Stuffed Eggplant

Quick and Easy Eggplant stuffed with Italian Sausage, Topped with Mozzarella Cheese

Course Entree

Cuisine Italian

Keyword Eggplant, Italian sausage

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4 Servings

Ingredients

• 2 Eggplants
• 1 pound Italian Sausage loose
• 1 Bell Pepper diced
• 1 Onion diced
• 1 1/2 cups Mozzarella Cheese

Instructions

• Preheat oven to 400 degrees F.
• Cut eggplant lengthwise.
  
• Cut eggplant into large dice but not all way through, saving the shell of the eggplant for stuffing.
  
• Place in bowl with salt to relieve excess moisture. Once the eggplant sweats, wipe with paper towels. Toss with olive oil.
  
• Take shell of eggplant, brush with olive oil. Place face down in baking pan and bake about ten to 15 minutes to soften inside, which will be stuffed and rebaked to melt mozzarella cheese.
• Dice onion and bell pepper. Sauté in a tablespoon of olive oil for five minutes.
• Add sausage to pan and fry until cooked through.
• Add diced eggplant and cook another five to ten minutes until eggplant is softened.
• Fill eggplant shells. Top with mozzarella cheese. Bake at 400 degrees F. for about ten minutes until cheese is melted. Garnish with basil or parsley.
  
• Serve immediately with parmesan or pecorino romano cheese.
  

The post Italian Sausage Stuffed Eggplant Mozzarella appeared first on Spinach Tiger.

Sausage and Peppers is an Italian classic! This is a bit redesigned with loose Italian sausage turned into a stir fry.

Italian Sausage and Peppers Stir Fry is one of the easiest yet tastiest dishes to make in a hurry. This is also a dish you can add to. For example you could serve this tucked into side rolls, over pasta, over cauliflower rice, or with fried potatoes. I  like it just as it it, but I  encourage you to stretch it even further for your family as needed.

What Sausage do I Use for Sausage and Peppers Stir Fry?

Use loose Italian sausage, bright bell peppers (which are sweetest) and some onion. I  like my peppers softened, and I will fry them first with onion on a medium low heat. Once they are mostly softened, I add in a few garlic cloves, which I  later remove and then the sausage, which cooks fairly quickly. How fast is that? A dish in about twenty minutes or less!

If you think the pan has too much grease from the sausage, use paper towels to sop some of it up. 

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What’s the Pan to Use for Stir Fry?

Stir fry recipes are easy and flexible. You can use a non-stick pan, a stainless steel frying pan or good old fashioned cast iron frying pan. Keep you heat on medium, and use oil as needed.

How do you Cut the Peppers and Onions?

I like to cut my peppers and onions in slivers for this recipe.

What could I add to Sausage and Peppers Stir Fry Recipe?

• Add Mushrooms.
• Add Onions.
• Put the sausage and peppers into a frittata.
• Add white beans for heft. (Rinse can in water, drain, and add in with some olive oil).
• Add macaroni (add olive oil, pecorino cheese).

More Italian Sausage Recipes

We love Italian sausage around here and have quite a few recipes to share with you that are EASY.

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Italian Sausage and Peppers Stir Fry

Easy Sausage recipe with strips of onion and bell pepper. Add optional mozzarella cheese.

Course Entree

Cuisine Italian

Keyword bell peppers, Italian sausage, peppers

Prep Time 15 minutes minutes

Servings 4 Servings

Ingredients

• 1 tablespoon olive oil
• 1 pound loose Italian Sausage
• 2 red bell pepper
• 4 ounces mozzarella cheese optional, can use more or less

Instructions

• Heat oil in pan of choice on medium. You may only need a tablespoon to moisten the pan. Use more if needed.
• Make sure you crumble the sausage before frying. Add a garlic clove in first and stir fry the sausage.
• Cut the bell pepper into slivers. Take all seeds outs.
• Cut the onion into slivers.
• Once the sausage is nearly cooked through, add the onion and peppers and continue cooking, and stirring until the peppers are softened.
• If you want to add in mozzarella cheese, cover with cheese and place in oven on upper rack for about 10 minutes at 375. degrees F 190 C.

The post Italian Sausage and Peppers Stir Fry appeared first on Spinach Tiger.

Last Saturday, I was the Nolensville farmer’s market where you can find me featuring our keto baked goods. I and purchased the biggest, most beautiful rainbow swiss chard.

You could replace the swiss chard with kale if you like. Olive oil, garlic and sausage make greens oh so tasty.

Swiss chard is considered a nutritional powerhouse, an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. Swiss chard does contain oxolates and may not be the be the best choice for those concerned with kidney stones.

If this is a concern, kale would be a better choice and will also work well in this recipe. We have a lot of kale recipes here, so you know we love our kale. I wouldn’t use spinach for this recipe, as it doesn’t have the heft and texture this recipe needs.

The Process

Use loose Italian sausage, mild or hot, and crumble into a hot pan that has been oiled first. Use a wooden spoon and continue stirring to get every sausage crumble fully cooked. Drain and set aside. Clean out pan and use to sautè greens in olive oil and garlic.

Olive oil, garlic and salt are always a great start to greens. The crumbled Italian sausage adds fat, protein and ton of flavor. I generally fry a few cloves of garlic in the oil and then remove, before adding my greens. I don’t sautè the greens in the sausage oil, because the olive oil really adds the flavor I’m looking for. Once softened, add sausage back in, stir up, add dollops of ricotta cheese (which is an option) and bake for ten minutes. Finish off with grated parmesan or Pecorino Romano. If you want heat, sprinkle soe red chili flakes to taste. Enjoy. This is a delicious supper and is great left over.

Notes: You can substitute pork Italian sausage with turkey Italian Sausage. You can use mustard greens, Swiss chard, kale or any green that has heft (not spinach). You could even use broccoli rabe.

This is a dish that is so easy, so good, we will make this every few weeks. It reheats beautifully.

Similar Dishes from Spinach Tiger

• Broccoli Rabe and Sausage
• How to Sautè Swiss Chard Italian Style
• Italian Ground Beef Kale Stir Fry
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Italian Sausage and Greens Stir Fry

Crumbled Italian Sausage with Greens Stir Fry for an Easy Healthy Low Carb Dinner

Course Side Dish

Cuisine Italian

Keyword Italian sausage, swiss chard

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 1 bunch Swiss Chard
• 1 tablespoon olive oil
• 2 cloves garlic cloves
• 1/8 teaspoon red chili flakes
• salt
• pepper
• 2 tablespoons Pecorino or Parmesan freshly grated
• 1 pound Loose Italian Sausage
• 4 ounces ricotta cheese

Instructions

• Trim the tips of the swiss chard. Discard.
• Rinse, dry, and chop swiss chard. Cut the stems into a small dice. Cut the leaves larger, as they will reduce in size.
• Heat frying pan prior to adding oil.
• Add oil and turn to medium heat.
• Add garlic cloves and sautè until golden. Remove and discard. Do not over brown.
• Add chard leaves and stem to pan and sautè until softened.
• Add Parmesan or Pecorino and toss.
• Season with red chili flakes to taste, and add salt and pepper.
• Remove greens to a bowl in order to cook sausage in same pan.
• You may need to add a tablespoon of oil to pan. Crumble sausage and cook until cooked through.
• Add greens back in and mix with sausage.
• Add dollops of ricotta cheese and bake in oven for 10 minutes.
• Sprinkled Pecorino Romano or parmesan.

The post Italian Sausage and Greens Stir Fry with Ricotta appeared first on Spinach Tiger.

While I have a good low-carb, traditional sausage ball recipe here, made with breakfast sausage and cheddar, this stands out above the norm. When a reader recently commented how these sausage balls turned out, I thought I’d try a different take and make these Italian style.

I had to add pepperoni for zing and of course use Italian sausage and mozzarella.

Italian Sausage Balls Ingredients

• Loose Italian sausage
• pepperoni
• almond flour
• egg
• mozzarella cheese

I actually made two different kinds to see which I would like better. One batch was made with cream cheese, and one batch with eggs.

Egg Free Option

The recipe with eggs was more tender, easier to make and all around better. However, you wanted an egg free sausage ball, mix in 4 tablespoons cream cheese in place of the eggs.

Macros

You should be able to get about 24 to 26 sausage balls at 1 carb each, making this the perfect low-carb appetizer, but delicious enough for anyone and great for folks needing a gluten free option.

Italian Sausage Balls Cooking Process

• Bring all ingredients together, but try not compact the sausage, which can make the balls tough.
• Roll into balls
• Bake at 350 degrees F, 180 C. for about 15 minutes.
• Cool on paper towels.

The best thing about these is that you can freeze these uncooked ahead and always have an appetizer ready to go in 15 minutes.

Freezing Process

• Roll out onto a tray. Freeze UNCOOKED.
• Once frozen, place in plastic freezer bag.
• Bake frozen 15-20 minutes.

You may or may not want to serve with pizza sauce. We like them just by themselves, but a dipping tomato sauce could be good too.

Optional Pizza Sauce

You can serve these with my pizza sauce if desired.

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Italian Sausage Balls Appetizer

Delicious appetizer or brunch item, keto friendly, gluten free, grain free, Italian sausage with mozzarella, almond flour, pepperoni.

Course Appetizer

Cuisine Italian

Keyword Italian sausage, sausage balls

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 24 sausage balls

Calories 72kcal

Ingredients

• 1 pound Mild Italian Sausage
• 1 cup almond flour or 1 1/3 cups regular flour
• 2 small eggs beaten
• 2 cups whole milk mozzarella cheese shredded
• 10 pieces pepperoni, chopped (about 1/2 cup loosely packed)

Instructions

• Preheat oven to 350 degrees F, 180 C
• Mix by hand all Ingredients.
• Using small sized scoop, roll out 24-26 sausage balls.
• Place on baking sheet. Bake for 13-15 minutes.

To Freeze

• Arrange UNCOOKED on tray and freeze. Once frozen, place In freezer ziplock bag.
• When ready to bake, bake frozen, 15 to 20 minutes. Check at 15.

Nutrition

Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: -16g

The post Italian Sausage Balls Appetizer Made with Almond Flour appeared first on Spinach Tiger.