Spicy Italian Sausage and Cheese Bread

1 recipe Basic Pizza Dough, recipe follows, or storebought refrigerated pizza dough from a can or tube
2 tablespoons yellow cornmeal
1 tablespoons olive oil
3/4 pound mild Italian sausage, remove from the casings
1 cup diced yellow onions
1 teaspoon chopped garlic
1/2 teaspoons crushed red pepper flakes
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 1/2 cups shredded mozzarella
1 egg plus 2 teaspoons water, beaten together

Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.

Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely.

Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.

Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.

Basic Pizza Dough:

1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

1 Loaf 14 Pieces

Note: Next time, I may try to place the meat mixture closer to the edges so that when I roll I don't have doughy ends.  In addition, pay close attention to the rolling process to create more of a swirl between meat/dough.  Serve with a sauce (e.g. tomato basil etc), store bought or homemade.

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Emeril Lagasse

Michael Romano's Secret-Ingredient Soup

2 tablespoons olive oil
3/4 cup finely chopped onion
3/4 cup finely chopped peeled carrot
3/4 cup well-washed thinly sliced leeks
1 teaspoon finely chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Aleppo pepper or red pepper flakes
8 ounces Italian fennel sausage (sweet or hot), casings removed
2 tablespoons medium-grind cornmeal (polenta)
5 cups Chicken or Vegetable Stock
4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
Grated Parmigiano-Reggiano for serving

Preparation

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.

Stir in the greens and cook for 15 minutes more, or until tender.

Ladle into bowls and garnish with grated Parmigiano.

Cooks Notes:  If you prefer, cook the sausage separately, drain, and then add to your vegetables.  This reduces the fat even more.


Makes 4-6 Servings

Epicurious April 2013

by Michael Romano and Karen Stabiner

The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish.

Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes.
 

Rich Italian Sausage and Potato Soup

1 pound Italian sausage
3/4 cup chopped onion
1 slice pancetta bacon, diced
1 1/4 teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
1/3 cup heavy cream

Directions

Preheat oven to 300 degrees F (150 degrees C).

Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.

In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. 

Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve. 

 Allrecipes.com

 

Andouille Sausage and Corn Bread Stuffing

2 tablespoons (1/4 stick) butter
1 pound andouille sausages,* cut into 1/3-inch pieces
1 12-ounce package breakfast-style bulk sausage
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onions
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread stuffing mix
1 1/2 cups (about) canned low-salt chicken broth

Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.


To bake stuffing in turkey:

Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.

To bake all of stuffing in baking dish:

Preheat oven to 350°F. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

*Smoked pork-and-beef sausages that are sold at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.


Serves 10-12

Bon Appétit November 1999

Vegetable-Sausage Soup

1 pound hot or sweet Italian sausage, casings removed
1 large onion, chopped
2 carrots, sliced
1 cup sliced mushrooms
1/3 cup chopped fresh parsley
2 garlic cloves, minced
3 cups canned beef broth
1 15 1/2-ounce can chickpeas (garbanzo beans), drained
2 cups water
1 cup beer
1 teaspoon dried basil, crumbled
1/2 teaspoon ground or rubbed dried sage
Salt and pepper
Additional chopped fresh parsley

Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley.


Bon Appétit March 1990

Servese 4-6