Ready In30 Minutes

Caseless Fennel Italian!

Compliments of

Family owned and operated, JG Food Products, Inc. manufactures fresh sausage from the finest ingredients. Our mission is to provide a quality fresh sausage with great flavor your whole family will enjoy. JG Food Products, Inc. has been the proud makers of Rinaldi Sausage for over 28 years. Serving the metro Detroit community Rinaldi Sausage can be found in local retail stores. If your local grocery store doesn't carry the product, ask them to start carrying Rinaldi Sausage.


1 package Rinaldi Fennel Italian Sausage
2 teaspoons salt
1 teaspoon red-pepper flakes
4 cloves garlic, finely minced.


1.Carefully uncase the Rinaldi Fennel Sausage by slicing lengthwise and scraping into a bowl.

2. Working quickly to keep the meat cold, mix all the ingredients in a bowl. Shape into patties and refrigerate immediately.

3. Lightly brown the sausage in a large skillet. Serve with eggs, beans, vegetables or pasta, or use in soups or rice dishes.

Serves 8

Ready In30 Minutes

Sausage & Peppers

Compliments of B. Lang

The Standard for Sausage and Peppers; using Rinaldi Sausage!


1) Sausage
2) Sausage
3) Green & Bell Peppers
4) More Sausage


Combine Sausage, Sausage, and More Sausage.
Mix the Peppers and Sausage on top. Cook in pan until warm.

Ready In3 Hours

Rinaldi Brand Sausage Bolognese Sauce

Compliments of Rinaldi Brand Sausage

Traditional Italian Red Sauce with Meat


1/4 Cup Olive Oil
1 Medium Onion (small)
7 Cloves of Garlic
1 Package Rinaldi Plain Sausage
2 28oz. Cans of Crushed Tomato
1 8oz. Can of Tomato Paste
1 Cup Water
1 Cup Red Wine
1/4 Cup Fresh Oregano
1/4 Cup Fresh Basil
1/4 Cup Sugar
1 tsp. Salt
1/2 tsp. Pepper


Begin by chopping the onion and garlic into fine pieces. In a pot add the 1/4 cup of olive oil and the chopped onions. Sautee the onions over medium heat until soft/clear. Then add the garlic and sautee until soft (no brown color).

While this onions are sautéing remove the Rinaldi Plain Sausage from the casing.

When the onions and garlic are ready add the sausage to the onions and garlic. Cook and break up the meat until it is no longer pink.

While the sausage is cooking chop the fresh oregano and the fresh basil.

Next add the 2 - 28oz cans of crushed tomato, the 8oz tomato paste, the 1 cup of water, and the 1 cup of red wine. Also, add the 1/4 cup chopped fresh oregano and 1/4 cup chopped fresh basil. Next, add the 1/4 cup of sugar, the 1 tsp. of salt, and the 1/2 tsp. of pepper. Stir well.

Once all ingredients are added let simmer for 2 - 3 hours and stir occasionally.

Add dried oregano, basil, salt, and pepper to taste.

For best taste, let sit for 24 hours.

Ready In20 Minutes

Ro-Tel Italian Sausage Dip

Compliments of

Great Dish for parties or tailgates


1 lb Rinaldi Plain or Hot Italian Sausage
8 oz Cream Cheese
10 oz Ro-Tel (Tomatoes & Chiles)


Slice open 1 lb of Rinaldi Plain or Hot Italian Sausage links (based on how much heat you want your dip to have).

Crumble and brown sausage in a frying pan over medium heat.

Drain the grease once sausage is brown.

Next drain the liquid from the Ro-Tel can and dump whats left in the can into the sausage.

Then put the cream cheese in the pan as well.

Stir the contents until the cream cheese melts.

Then stir it a little more.

Finally serve with corn chips for a wonderful party dish.

Ready In1 hour

Italian Sausage Puffs

Compliments of

Perfect pastry puff appetizer for any party or gathering


5 Links MotorCity Sausage (Pre-cooked)
5 Links Hot Italian Sausage (Pre-cooked)
2 eggs, beaten
1 Tablespoon Water
6 Tablespoons Seasoned Dry Bread Crumbs
1/3 Cup Onion, Finely Chopped
3/4 Cup Green Onions, Diced
1/2 Teaspoon Ground Black Pepper
3 Tablespoons Salsa
1/4 Cup Olive Oil
2 Tablespoons All-Purpose Flour
1 Package (17.3oz) Puff Pastry Sheets, Thawed
1 8oz. Package Cream Cheese (Room Temperature)
Garlic Salt, To taste


Preheat Oven to 375 degree Farhenheit. Beat 1 egg and water in small bowl.

Peel casings off the sausage and mix with bread crumbs, onion, remaining egg, black pepper, and salsa in a large bowl. Shape the meat mixture into approx. 36-40 (1 inch) meatballs.

Heat the oil in a 12 inch skillet over medium-high heat. Add meatballs and cook for 5 minutes turning once halfway through cooking time. Drain meatballs on paper towels.

Sprinkle the flour on work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet in a 10 inch square. Cut the pastry sheets in 12 (3 x 2.5 inch) rectangles. Repeat with the remaining pastry sheets. Press the pastries into 36 mini muffin-pan cups. Brush with the egg water mixture. Place 1 meatball into each tartlet shell.

Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the pans and let cool on wire racks for 5 minutes.

When the pastries are cooking mix the cream cheese, diced green onions, and garlic salt.
Pul a dollop of cream cheese over the top of the pastries.

Ready In30 min

Rinaldi Mild Motor City Jambalaya

Compliments of

Delicious Jambalaya with great bold flavors


12 medium shrimp, peeled & deveined
4 ounces chicken, diced (precooked)
1 tablespoon Creole seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
3 links Rinaldi MotorCity sausage (Mild) or Hot for a spicier version (precooked), sliced 1/4 inch thick

Emeril's ESSENCE Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper, and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper, and Creole seasoning.