Outside the Bun

Pre-Heat oven to 400 degrees.

In a 10 inch frying pan or skillet, Over medium heat add olive oil and onions until brown 3-5 minutes. 

Add fresh sausage and cook while breaking up until brown (7-10 minutes) or add fully cooked chopped sausage.

In a seperate bowl, whisk together the egg & heavy cream add parsley, Parmesean cheese, salt & pepper.  Pour mixture into skillet and mix together to evenly distribute ingredients.

Add slices of fresh Mozzerella, push down into egg mixture. 

Add remaining Parmesean to the top of pan. Cook for 1 minute. 

Transfer to 400 degree over and cook for 5-7 minutes.

Enjoy Buon Appetito !!

Cut breakfast sausage out of casing

In a large Skillet, over medium heat add bulk sausage and break up into small pieces with wooden spoon or mashing utensil. Cook until brown & fully cooked 7-10 minutes. 

Add butter & stir until melted.

Sprinkle in flour, garlic & pepper until juices are absorbed. 1-2 minutes.

Slowly add milk and continue to stir until gravy thickens, about 3-5 minutes

Serve over biscuits

Step One: Frying Pan

Take Plain Sausage out of casing and brown & chop (Like Ground Beef) in frying pan & set aside.

Take Hot sausage and make small sausage balls (Pull out of casing) cook in same pan & set aside.

Bake Motor City Sausage 375 for 15 minutes.  Cut in half long ways. Sear inside of link in frying pan.  Then cut into half-moons. Set aside.

Step Two: 8 qt pot (Minimum Size)

On medium heat. Heat Olive oil & add onions & cook for 4-5 minutes until clear. Add garlic and cook for 2-3 minutes be careful not to burn.

Add all meats & stir.

Add Tomato Paste, Crushed Tomato’s, Beef Stock & Stir

Add Beans & Stir.

Add Spices, Liquid Smoke & Stir.

Bring up to simmer.

Step Three: (Reduce Heat)

After simmering, reduce heat add celery, corn & cook for at least 30minutes.

Step Four: Enjoy !!!

Eat with your favorite accompaniments, for suggestion, Fritos, Cheddar cheese, Sour Cream, Green Onion

Pre heat oven to 350 degrees.

Mix all ingredients together in mixing bowl.

Form into 1 inch balls and place on baking sheet.

Bake for 20-25 minutes.

Pre heat oven to 350 degrees.

Cut each link of sausage in half.

Brown sausage in skillet over medium-high heat then place in roasting pan.

Cover then with tomato sauce and add all dry seasonings.

Then cover tightly with foil and roast at 350 degrees for approximately 2 hours.

Next, remove the foil and add the peppers and onions.

Then cover again and roast another hour until vegetables are cooked.

Preheat oven to 400 degrees.

Remove the stems and hollow out about 24 button mushrooms.

Brown sausage in skillet over medium high heat, drain fat.

Add the onion and celery and cook until soft.

Add cheese and breadcrumbs and stir until cheese is melted.

Fill each mushroom cup with the sausage mixture.

Then sprinkle a mix of asiago cheese, breadcrumbs, and chopped parsley on top.

(Optional) Bake at 400 degrees for about 15 minutes or until topping is brown.

Saute sausage in oil until brown over medium heat.

Then add onions, carrots, celery, and tomatoes simmer for 10 minutes.

Drain and rinse beans.

Then add beans, beef broth, oregano, pepper, tabasco sauce, spaghetti sauce, and noodles to pot.

Simmer until celery and carrots are tender and pasta is soft (about 45 minutes) stirring frequently.

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.

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.

Bake meatballs on cookie sheet in oven for approximately 10 minutes.

Remove from oven when baked.

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.

When the pastries are cooking mix the cream cheese, diced green onions, and garlic salt.

Remove the pastries from the pans and let cool on wire racks for 5 minutes.

Put a dollop of cream cheese over the top of the pastries.

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.

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.