Original Recipes

Stuffed Mushrooms by Doreen Holton

  • Ingredients:
    • Longhini Sausage
    • Spinach
    • Garlic
    • Olive Oil
    • Large Cap Mushooms
  • Directions:
    • In a frying pan, start the olive oil, garlic, and Longhini sausage until fully cooked. Add the spinach and bread crumbs and reduce the mixture. Stuff the mushroom caps and bake until done. 

    Italian Sausages & Zucchini

    • Ingredients:
      • 1 pkg Italian sausage (about 6 links)
      • 1 large or 2 medium onions
      • 1 green or red bell pepper
      • 2-3 small or 1-2 medium zucchini
      • 4 cloves garlic minced
      • 2-3 tablespoons olive oil
      • 1 tablespoon butter
      • 4-5 fresh basil leaves
      • 3-4 fresh oregano leaves
      • salt pepper and garlic powder to taste
    • Directions:
      • Using kitchen scissors or a sharp knife, slice sausages into halves lengthwise; slice again into quarters. Next, slice across the quarters until you have 3/4 inch chunks. Peel and chop onion coarsely. Wash, core, and chop pepper. Peel and mince garlic. Wash and chop basil and oregano. Wash and slice unpeeled zucchini into 1/4 inch thick coins or circles.
      • Heat olive oil in skillet. Saute sausage over high heat for 10 minutes or so; when they begin to take on color, add onion and pepper, continuing to cook until the vegetables brown slightly. Add garlic and chopped basil and oregano; reduce heat and cook until sausage is done (no longer pink inside). Using a slotted spoon, remove cooked sausage and vegetables to a serving plate; keep warm. (No need to drain or wash skillet).
      • Melt butter in remaining olive oil in skillet. Saute zucchini coins over high heat until the edges and a little of the center portion browns; flip each coin and saute the other side. Sprinkle zucchini with a little salt, pepper, and garlic powder (very lightly) and a pinch of hot pepper. Return sausage mixture to skillet with cooked zucchini and mix, cooking until evenly heated (1-2 minutes). Be careful not to overcook zucchini (should be browned but still slightly firm and not mushy).
      • Serve as is or with a sprinkling of Parmesan cheese. Note: If no fresh herbs are available, substitute 1/4-1/2 teaspoon dried.
      • Variation: Serve over wide noodles, spaghetti or with Ziti. Dress with a little olive oil and freshly grated Parmesan or Romano cheese and run under the broiler just until cheese melts.

      Longhini Sausage And Cherry Tomatoes Over Pasta by Lauren D'Amico

      • Ingredients:
        • 1.5 Bulk Longhini sausage
        • 4 cloves garlic chopped
        • 5 Banana peppers chopped
        • 1 small onion chopped
        • 2 packages of cherry tomatoes
        • 1 teas. pepper flakes
        • salt and pepper to taste
        • olive oil
        • handful chopped Basil
        • 1 Lb favorite Pasta
      • Directions:
        • Coat pan with olive oil. Saute garlic, peppers, onions and add salt and pepper to taste. Saute until tender and remove, do not clean pan.
        • Add more olive oil to pan to coat about 3 tbs. Saute bulk sausage until done. Add vegetables back to pan then add cherry tomatoes, 1 teas. of red pepper flakes, and salt and pepper to taste.
        • Saute until tomatoes burst (add more olive oil if you want, or if it seems dry)
        • Serve over favorite pasta of your choice. Mix in fresh basil. Note: before serving, sprinkle with freshly grated cheese of your choice (sharper the better)

      Broccoli Rabe With Sausage And Beans Over Pasta by Cathy

      • Ingredients:
        • 1 lb Longhini Sausage (loose)
        • 1 lb Rabe
        • 1 lb Whole Wheat Penne or Ziti
        • 1 or 2 cans Cannelini beans (drained and rinsed)
        • 1/4 cup of EVOO plus a couple of tablespoons
        • 2 cloves Garlic diced
      • Directions:
        • Prepare pasta according to directions on box.
        • Cook the sausage into small chunks and set aside.
        • Blanch the trimmed and cleaned Rabe in boiling water for 2-3 minutes. Drain and remove excess water from the rabe.
        • Heat 2-3 T oil and add the garlic just until it becomes fragrant. Add the Rabe and beans and heat.
        • Toss over the cooked pasta with 1/4 cup of EVOO and mix. Salt and Pepper to taste. Put romano cheese and red pepper flakes on the table.

       

        Grilled Longhini Sausage, Peppers And Onions With Roasted Garlic Aioli by Jim FalcoIngredients:

          • The cool thing about this dish is that you cook everything right on the grill!
          • 2 red peppers
          • 2 brown sandwich bags
          • 2 large cloves of garlic
          • 1/2 cup extra virgin olive oil
          • 1 red onion
          • 1 package (6 links) Longhini Hot Sausage
          • Salt & pepper
          • Crusty Italian bread
        • Directions:
          • Heat your grill to high, wash the peppers and put them on the grill. Leave the garlic in the paper and put them on the grill.
          • Cut two 3/4 inch slices from the middle of the onion, brush with olive oil add salt and pepper and keep the onion slice in tact and put them on the grill.
          • Add Longhini sausage on the grill.
          • Once the garlic is soft take it off the grill, remove the paper and mash it in a small bowl with olive oil and set aside.Turn the peppers until they are charred on all sides, (top and bottom) remove from the grill (lower the grill to medium) and place each one in one of the sandwich bags and fold tight, let sit for about 10 minutes. The heat and steam will help the skin come off. Be sure to periodically turn the onion and sausage, don't burn them!
          • Take the peppers out of the bags and remove the skin, clean off the seeds, cut into strips and arrange on a platter. Cover the peppers with the roasted garlic and olive oil. Remove the onions when they are soft, and the sausage when cooked from the grill, separate the rings and arrange them and the sausage on the platter. Serve with the crusty bread. You can also put the bread on the grill for an added crunch, and of course this goes well with a nice glass of Vino Della Bonda!!!! Buon Appetito

         

        Sausage with Caramelized Onions and Cheesy Polenta by Anita Schecter

        Servings:                     4

        Prep Time:                  15 Minutes

        Cook Time:                 45 Minutes

        • Ingredients:
        1 Package Longhini sweet Italian sausage with Parmesan
        1 Sweet onion, peeled and thinly sliced
        1 Tablespoon olive oil
        1 Tablespoon unsalted butter
        1 Tablespoon Worcestershire sauce
        1 Cup corn meal
        3 Cup water
        1 Cup milk
        1 Teaspoon salt
        2 Tablespoon unsalted butter
        ½ Cup grated Parmesan cheese
        • Directions:

        To caramelize the onions, heat the olive oil and butter in a large cast iron pan. Add the sliced onions and cook on medium heat, stirring often for about 30 minutes or until the onions are nicely colored but not burned. Stir in the Worcestershire sauce and remove from the heat.

        To cook the polenta, bring the water, milk and salt to a boil. Lower the heat and pour in the corn meal while whisking steadily. Continue whisking until the polenta begins to thicken. On low heat, continue cooking for an additional 15 minutes, stirring often to prevent the bottom from burning. Note that you can add a bit more water or milk if you’d like a looser texture. Remove from the heat and stir in the butter and cheese.

        To cook the sausages, heat a large cast iron pan and add the sausages. Cook for about 5 minutes on medium high heat, turn and continue cooking for an additional 5 to 10 minutes or until the links are nicely browned. Slice on the diagonal.

        Serve the polenta, topped with the caramelized onions and sliced sausage.

         

        Parmesan Herb Sausage Stuffing by Anita Schecter

        Servings:                     8

        Prep Time:                  30 Minutes

        Cook Time:                 45 Minutes

        • Ingredients:

        1 lb. Longhini sweet Italian sausage with Parmesan

        1 Loaf crusty French or Italian bread, sliced and cubed

        2 Tablespoons olive oil

        1 Onion, peeled and diced

        2 Stalks celery, diced

        2 Carrots, peeled and diced

        1 Tablespoon chopped fresh rosemary

        1 Tablespoon chopped fresh thyme leaves

        1 Tablespoon chopped fresh parsley

        1 Tablespoon chopped fresh sage

        3 - 4 Cups low sodium chicken stock

        1 Stick (8 tablespoons) unsalted butter

        Salt and ground black pepper, to taste

        2 Tablespoons grated Parmesan cheese

        •  Directions:

        Pre-heat the oven to 400 degrees. Place the cubed bread on a baking sheet and brown in the oven for about 15 minutes. Add the toasted cubed bread to a large bowl.

        While the bread toasts, add the sausages to a large skillet or cast iron pan and cook for about 5 minutes on medium high heat, turn and continue cooking for an additional 5 to 10 minutes or until the links are nicely browned. Remove from the pan and dice.

        While the sausages cook, add the olive oil to another large skillet along with the diced onions, celery and carrots. Sauté for a few minutes, stirring occasionally, until the vegetables begin to soften. Add the chopped rosemary, thyme, parsley and sage. Continue sautéing for another couple of minutes.

        Add the chicken stock and butter to a pot and heat on the stovetop until the butter melts.

        Add the diced sausages and sautéed vegetables to the bowl with the cubed bread and toss to combine. Pour half the warm chicken stock over the mixture and stir. Continue adding stock, one ladle at a time, until the mixture is moist to your liking. Season with salt and pepper.

        Pour the mixture into a large baking dish, top with the Parmesan cheese and bake for about 20 minutes.

         

         

        Sausage Tacos by Anita Schecter

        Servings:                     4

        Prep Time:                  10 Minutes

        Cook Time:                 15 Minutes

        • Ingredients:

        1 Package Longhini sweet Italian chicken sausage

        1 Cup shredded lettuce

        ½ Cup shredded cheddar cheese

        4 Large or 8 small tortillas

        Taco dressing (recipe follows)

        For the Dressing:

        ½ Cup sour cream

        ¼ Cup mayonnaise

        1 Tablespoon lemon juice

        1 Tablespoon fresh chopped cilantro or parsley

        • Directions:

        To cook the sausages, heat a large skillet or cast iron pan and add the sausages. Cook for about 5 minutes on medium high heat, turn and continue cooking for an additional 5 to 10 minutes or until the links are nicely browned. Remove and slice on the diagonal.

        Make the dressing by whisking together the sour cream, mayonnaise, lemon juice and herbs.

        Assemble the tacos by filling the tortillas with the shredded lettuce and cheese. Top with the sliced sausages and drizzle on the dressing.

         

         

        Sausage Panzanella Salad by Anita Schecter

        Servings:                     4

        Prep Time:                  15 Minutes

        Cook Time:                 20 Minutes

        • Ingredients:

        1 Package Longhini sweet Italian sausage

        4 Slices crusty bread, like French or Italian

        2 Tablespoons olive oil

        2 Large heirloom tomatoes, sliced

        1 Pint cherry tomatoes, halved

        ½ English seedless cucumber, thinly sliced

        ¼ Red onion, peeled and thinly sliced

        For the Dressing:

        1 Clove garlic, peeled and finely minced

        3 Tablespoons extra virgin olive oil

        1 Tablespoon freshly squeezed lemon juice

        1 Teaspoon mustard

        Salt and pepper to taste

        • Directions:

        Pre-heat the oven to 400 degrees.

        Cube the bread and brush with the olive oil. Place on a baking sheet lined with parchment paper and bake for about 15 minutes or until the bread is a light golden brown.

        While the bread is toasting, heat a large skillet or cast iron pan and add the sausages. Cook for about 5 minutes on medium high heat, turn and continue cooking for an additional 5 to 10 minutes or until the links are nicely browned. Remove from the pan and slice diagonally.

        Make the dressing by whisking together the minced garlic clove, extra virgin olive oil, lemon juice, mustard, salt and pepper. Toss the toasted bread in the dressing.

        Assemble the salad by plating the combination of sliced and halved tomatoes, add the cucumber slices and red onion. Top with the toasted bread and drizzle on the dressing.

         

        Breakfast Egg, Chicken and Cheese Biscuit Sandwich by Anita Schecter

        Servings:                     4

        Prep Time:                  10 Minutes

        Cook Time:                 20 Minutes

        • Ingredients:

        4 Longhini Buffalo chicken patties

        1 Tablespoon olive oil

        2 Heirloom or other large tomatoes, sliced

        4 Slices American or cheddar cheese

        4 Eggs

        Salt and pepper, to taste

        Butter to fry eggs

        4 Buttermilk biscuits split

        • Directions:

        Heat a large skillet or cast iron pan with the olive oil and add the chicken patties. Cook on medium high heat for about 7 - 10 minutes, flip and continue cooking for an additional 7 - 10 minutes or until the patties are browned and cooked through.

        Top the biscuit bottoms with a slice of cheese each and toast lightly in a toaster oven or regular oven.

        Heat a nonstick skillet with butter and fry the eggs for about 5 minutes or until the whites are set but the yolk is still soft. Season with salt and pepper.

        Assemble the sandwiches by topping the cheesy biscuit with tomato slices, a chicken patty and a fried egg.

         

        Buffalo Chicken Burger with Slaw by Anita Schecter

        Servings:                     4

        Prep Time:                  15 Minutes

        Cook Time:                 20 Minutes

        • Ingredients:

        4 Longhini Buffalo chicken patties

        1 Tablespoon olive oil

        1 Cup mixed salad greens

        1 Cup coleslaw mix

        4 Rolls, split

         Dressing:

        ½ Cup mayonnaise

        2 Tablespoons apple cider vinegar

        1 Teaspoon granulated sugar

        Salt and pepper, to taste

        •  Directions:

        Heat a large skillet or cast iron pan with the olive oil and add the chicken patties. Cook on medium high heat for about 7 - 10 minutes, flip and continue cooking for an additional 7 - 10 minutes or until the patties are browned and cooked through.

        Make the dressing by whisking together the mayonnaise, vinegar, sugar, salt and pepper in a bowl. Add the coleslaw mix and toss to combine.

        Top the roll bottoms with the salad greens, then add the burger. Top with the coleslaw and serve.

         

         

        Porchetta Sandwich by Anita Schecter

        Servings:                     8

        Prep Time:                  15 Minutes

        Cook Time:                 1 ½ Hours

        • Ingredients:

        1 Longhini porchetta roast

        2 Cups mixed salad greens

        2 Large tomatoes

        8 Rolls, split

        Dressing:

        ½ Cup olive oil

        2 Tablespoons fresh lemon juice

        1 Tablespoon mayonnaise

        2 Teaspoons mustard

        ½ Cup rough chopped fresh parsley

        Salt and ground black pepper to taste

        • Directions:

        Pre-heat the oven to 400 degrees.

        Place the pre-seasoned and tied porchetta on a baking sheet lined with aluminum foil. Cook for approximately 1 ½ hours, flipping half-way through, or until a meat thermometer reads 145 to 150 degrees. Remove from the oven, tent with aluminum foil and rest for 15 minutes. Remove the string tie and slice.

        To make the dressing, add the olive oil, lemon juice, mayonnaise, mustard and parsley to a food processor. Pulse until the dressing is combined and mostly smooth. Season with salt and pepper.

        To assemble the sandwiches, top the bottom of each roll with a handful of salad greens and a layer of sliced tomatoes. Top with a generous amount of sliced porchetta and drizzle on the dressing.

         

         

        Sunday Dinner Porchetta with Green Beans and Herb Stuffing by Anita Schecter

        Servings:                     8

        Prep Time:                  30 Minutes

        Cook Time:                 1 ½ Hours

        • Ingredients:

        1 Longhini porchetta roast

        1 Tablespoon olive oil

        1 Shallot, peeled and diced

        1 lb. Green beans, trimmed

        1 Loaf crusty French or Italian bread, sliced and cubed

        2 Tablespoons olive oil

        1 Onion, peeled and diced

        2 Stalks celery, diced

        2 Carrots, peeled and diced

        1 Tablespoon each chopped fresh rosemary, fresh thyme leaves, fresh parsley, and fresh sage

        3 - 4 Cups low sodium chicken stock

        1 Stick (8 tablespoons) unsalted butter

        Salt and ground black pepper, to taste

        • Directions:

        Pre-heat the oven to 400 degrees.

        Heat the olive oil in a large skillet and add the shallot. Sauté for a few minutes until the shallot begins to color. Cook the green beans in salted boiling water until just tender. Add to the skillet with the cooked shallot and toss to coat.

        To make the stuffing, place the cubed bread on a baking sheet and brown in the oven for about 15 minutes. Add the toasted cubed bread to a large bowl.

        Add the olive oil to another large skillet along with the onions, celery and carrots. Sauté for a few minutes until the vegetables begin to soften. Add the herbs and continue sautéing for another couple of minutes.

        Add the chicken stock and butter to a pot and heat on the stovetop until the butter melts.

        Add the sautéed vegetables to the bowl with the cubed bread and toss to combine. Pour half the warm chicken stock over the mixture and stir. Continue adding stock, one ladle at a time, until the mixture is moist to your liking. Season with salt and pepper. Pour the mixture into a large gratin dish and bake for 20 minutes.

        Place the pre-seasoned and tied porchetta on a baking sheet lined with aluminum foil. Cook for approximately 1 ½ hours, flipping half-way through, or until a meat thermometer reads 145 to 150 degrees. Remove from the oven, tent with aluminum foil and rest for 15 minutes. Remove the string tie and slice.

         

           

           

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