Recipes for Rinaldi Sausages

Outside the Bun

Ready In30 Minutes

Rinaldi Irish Banger Skillet

Compliments of

Pairs well with Motor City and Plain Italian Sausage. And limit time Irish Banger Sausage!


  • 2 tablespoons olive oil
  • 1 pound Rinaldi sausage
  • 1/2 pound red skinned potatoes sliced thinly crosswise
  • 1 medium onion sliced thinly crosswise
  • 1/2 head green cabbage cored and thinly sliced
  • 3 carrots peeled and sliced on a diagonal into 1/2" pieces
  • 1 1/2 cups low sodium chicken or vegetable broth, divided
  • 2 teaspoons fresh thyme divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground


  1. In a 10-inch skillet with a tight fitting lid, heat the olive oil over medium high heat. When the oil starts to glisten and moire, carefully add the sausages and cook, turning occasionally until browned. Transfer the sausages to a plate. Into the pan, over a medium heat, layer in half of the onion, potatoes and cabbage. Layer the remaining onions, potatoes and cabbage. Sprinkle with carrots and add 1 teaspoon of the thyme. Pour 3/4 cup of broth over the vegetables, sprinkle with salt and pepper and cover tightly. Simmer for 10 minutes.
  2. After the vegetables have cooked for 10 minutes, nestle the sausages into the potato mixture, along with any accumulated juices. Add the remaining broth and thyme, cover and cook for an additional 10 minutes, or until potatoes and carrots are very tender. Remove the sausages and cut them into chunks. Return the sausages to the pan and serve.
Ready In25 mins

Spicy Sausage Balls

Compliments of

Quick and Easy Delicious Spicy Biscuit Sausage Balls


  • 1.25 lb Rinaldi Brand Sausage (out of casing)
  • 1 lb Shredded Cheddar Cheese
  • 2 Cups Bisquick
  • 2 Tbs chopped parsley
  • 1/2 Cup Milk


  1. Pre heat oven to 350 degrees.

  2. Mix all ingredients together in mixing bowl.

  3. Form into 1 inch balls and place on baking sheet.

  4. Bake for 20-25 minutes.

Ready In3 1/2 hours

Sausage Cacciatore

Compliments of

New twist on classic sausage and peppers


  • 2 pounds Rinaldi Sausage (Plain)
  • 2 large cans tomato sauce
  • 1 large onion, rough chop
  • 1 green pepper, rough chop
  • 1 red, orange, or yellow pepper, rough chop
  • 2 cloves garlic, chopped
  • 1 1/2 Tbs. dried oregano
  • 1 1/2 Tbs. dried Basil
  • 1 Tbs. Kosher salt
  • 1 Tbs. crushed red pepper


  1. Pre heat oven to 350 degrees.

  2. Cut each link of sausage in half.

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

  4. Cover then with tomato sauce and add all dry seasonings.

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

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

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

Ready In35 minutes

Stuffed Mushrooms

Compliments of

Tasty version of traditional stuffed mushrooms


  • 1 lb. Rinaldi Sausage
  • 24 Button mushrooms
  • 1/4 cup onion, diced
  • 1/4 cup celery, diced
  • 1/2 cup shredded asiago
  • 6 oz. cream cheese
  • 1 cup panko breadcrumbs
  • Red pepper flakes (optional)


  1. Preheat oven to 400 degrees.

  2. Remove the stems and hollow out about 24 button mushrooms.

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

  4. Add the onion and celery and cook until soft.

  5. Add cheese and breadcrumbs and stir until cheese is melted.

  6. Fill each mushroom cup with the sausage mixture.

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

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

Ready In45 minutes

Pasta e Fagioli

Compliments of

Traditional Hearty Italian Soup


  • 5 Links Rinaldi Sausage (casing removed)
  • 2 tsp. vegetable/canola oil
  • 1 small onion chopped
  • 2 carrots diced
  • 2 ribs celery diced
  • 1 (16oz) can diced tomatoes
  • 2/3 can red kidney beans
  • 1 can white kidney beans
  • 1 box (32oz) beef broth
  • 1 tsp. oregano
  • 3/4 tsp. tabasco sauce
  • 16 oz. spaghetti sauce
  • 1 cup ditalini pasta


  1. Saute sausage in oil until brown over medium heat.

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

  3. Drain and rinse beans.

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

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

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
  • Salt
  • Pepper
  • 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


  1. In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.

  2. 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.

  3. 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.

  4. When rice is just tender add shrimp and chicken mixture and sausage.

  5. Cook until meat is done, about 10 minutes more.

  6. Season to taste with salt, pepper, and Creole seasoning.

Ready In1 hour

Italian Sausage Puffs

Compliments of

Perfect pastry puff appetizer for any party or gathering


  • 5 Links MotorCity Sausage
  • 5 Links Hot Italian Sausage
  • 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


  1. Preheat Oven to 375 degree Farhenheit.

  2. 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.

  3. Shape the meat mixture into approx. 36-40 (1 inch) meatballs.

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

  5. Remove from oven when baked.

  6. Sprinkle the flour on work surface.

  7. Unfold 1 pastry sheet on the work surface.

  8. Roll the pastry sheet in a 10 inch square.

  9. Cut the pastry sheets in 12 (3 x 2.5 inch) rectangles. Repeat with the remaining pastry sheets.

  10. Press the pastries into 36 mini muffin-pan cups.

  11. Brush with the egg water mixture.

  12. Place 1 meatball into each tartlet shell.

  13. Bake for 25 minutes or until the pastries are golden brown.

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

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

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

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)


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

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

  3. Drain the grease once sausage is brown.

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

  5. Then put the cream cheese in the pan as well.

  6. Stir the contents until the cream cheese melts.

  7. Then stir it a little more.

  8. Finally serve with corn chips for a wonderful party dish.

Ready In3 Hours

Rinaldi Brand Sausage Bolognese Sauce

Compliments of

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


  1. 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).

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

  3. 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.

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

  5. 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.

  6. Once all ingredients are added let simmer for 2 - 3 hours and stir occasionally. Add dried oregano, basil, salt, and pepper to taste.

  7. For best taste, let sit for 24 hours.