Recipes for Rinaldi Sausages

Outside the Bun

Ready In5 Minutes


Compliments of

Ammoglio Sauce


  • Diced tomatoes 2-3 or 1 can (14.5 ounce)
  • 7 Cloves Garlic
  • 1/4 Cup Olive Oil
  • 1TBS Lemon Juice
  • 1tsp Oregano
  • 1 tsp Basil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper


  1. In a frying pan on med- low heat add Olive Oil and Garlic.  Sautee for 2 minutes.

  2. Add in diced tomatoes & Lemon juice cook for 2 minutes.

  3. Add in Oregano, Basil, Salt & Pepper cook for 2-3 minutes.

  4. Use warm or let cool & enjoy on everything from Sausage, bread, pasta, breaded steak

Ready In5 Minutes

Coney Brat Grilled Cheese

Compliments of

Coney Brat Grilled Cheese makes 2 sandwiches


  • Brioche Bread or Hawaiian Bread
  • Butter
  • 1/2 Cup Shredded Cheese (Cheddar or you favorite)
  • 1 Link Rinaldi Coney Brat (fully cooked & chopped)


  1. Butter one side of each piece of bread

  2. Combine cheese & chopped sausage in a bowl or plate

  3. In a frying pan on (low - med heat) Place bread butter side down, take half of mixture and place on top of the un-buttered bread

  4. Put the other piece of bread (Butter side up) on top of the mixture

  5. Cook for 2-3 minutes, until brown.  Flip and repeat

Ready In20 Minutes

Sausage Bruschetta (Crostini)

Compliments of

Rinaldi Sausage Bruschetta with Sun Dried Tomato


  • 1 Package Rinaldi Plain Original or Fennel Italian Sausage
  • 1 Baguette cut long ways or into slices
  • 1/2 Cup Sun Dried Tomato Chopped
  • 1/2 Cup Goat Cheese or Cream Cheese
  • 1/2 Cup Mozzarella
  • 2 TBS Basil Chopped
  • Balsamic Vinegar (Optional)


  1. Take the sausage out of the casing and either break up the sausage while cooking  in a frying pan or bake at 400° for 15 minutes Draain excess fat and then chop in a food processor.  

  2. Pre Heat oven to 350°

  3. Place Bread on baking sheet, Brush with olive oil & bake for 5 minutes until toasted, Take out

  4. Combine the Sausage, Tomato, Goat cheese, Mozzerella & Basil

  5. Evenly scoop the mixture onto the Bread and Place bake in the Oven for 5-10 minutes until brown

  6. Drizzle Balsamic Vinegar across top (Optional) 

Ready In20 minutes

Sausage Pizza Cups

Compliments of

Rinaldi Sausage Pizza Cups


  • 1 Package Rinaldi Fennel Italian Sausage
  • 3 Packs of Frozen Phyllo Cups (45)
  • 3 Cups Shredded Mozzarella or Brick Cheese
  • 1 Cup Pizza Sauce
  • 2 - 2 TBS of Red Pepper Flakes (Optional) for Heat


  1. Take the sausage out of the casing and either break up the sausage while cooking  in a frying pan or bake at 400° for 15 minutes Draain excess fat and then chop in a food processor.  

  2. In a Bowl, Combine together the Sausage, Cheese, Sauce, and Red Pepper (optional)

  3. Turn the oven Down To 350°

  4. Fill Phyllo cups with the mixture and place  on a baking sheet

  5. Bake for 12-15 minutes until Desired Brown

Ready In20 minutes

Sausage Ranch Cups

Compliments of

Rinaldi Sausage Ranch Phyllo Cups


  • 1 Package Rinaldi Plain Original Sausage
  • 3 Packs of Frozen Phyllo Cups (45)
  • 3 Cups Shredded Cheese Mexican Blend or Cheddar & Colby
  • 1 Cup Ranch Dressing or 1 Cup Sour Cream & 1 Ranch seasoning packet
  • 1/4 Cup Chopped Chives or Green Onions
  • 2 - 2 TBS of Red Pepper Flakes (Optional) for Heat


  1. Take the sausage out of the casing and either break up the sausage while cooking  in a frying pan or bake at 400° for 15 minutes Draain excess fat and then chop in a food processor.  

  2. In a Bowl, Combine together the Sausage, Cheese, Ranch, Chives and Red Pepper (optional)

  3. Turn the oven Down To 350°

  4. Fill Phyllo cups with the mixture and place  on a baking sheet

  5. Bake for 12-15 minutes until Desired Brown

Ready In60 minutes

Rinaldi Corn Bread Sausage Stuffing

Compliments of

Rinaldi Sausage Corn Bread Stuffing


  • 1 Package Rinaldi Plain sausage 20oz (Out of casing & browned)
  • 1 Pan of Corn Bread (Box or Homemade) enough for 9 x 13, 1 inch high
  • 1 large Onion - Diced
  • 3 Celery stalks - Diced
  • 6 TBS Butter
  • 5 Garlic Cloves Chopped
  • 4 Eggs Large
  • 1 Cup Whole milk
  • 2 Cups Chicken Broth
  • 2 TBS Sage Finely Chopped
  • 1TBS Thyme Finely Chopped
  • 1 TBS Rosemary Finely Chopped
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper


  1. Cut corn bread into 1" squares after it cools & dry out overnight. (can bake at 250 to speed up drying)

  2. Take sausage out of casing and brown in a pan while breaking it up or bake and use a food processor

  3. Sautee onion & celery in 3TBS of butter until soft (5 minutes) add garlic and cook for 2 more minutes

  4. Add ground sausage to the onion, celery, garlic and turn off heat, add herbs

  5. In a seperate bowl combine the liquid components (Broth, Milk, Egg) and mix thouroughly

  6. In a large bowl, combine the (sausage, onions, celery, galic & herb) from the pan with the (Cornbread cubes) and (liquid mixture). Add salt and pepper and gently mix until the cornbread is saturated. (try not to break up all the cornbread cubes)

  7. Transfer to a greased 9 x 13 pan evenly place the remaining 3 TBS of butter on top and bake for 30-35 minutes at 350°

Ready In15 Minutes

Rinaldi Chili Cheese Coney Dip

Compliments of

Perfect Cheesy Tailgate Dip


  • 20oz Package Rinaldi Coney Brat w/ Cheese
  • 8 oz Velvetta Cubed
  • 10oz Ro-Tel Mild
  • 1/2 cup Shredded Cheddar


  1. Remove sausage from casings & pan fry, breaking up sausage while cooking.

  2. Or remove from casing, bake for 15 minutes at 375 and chop in food processor.  

  3. Drain excess grease

  4. Drain liquid from Ro-Tel 

  5. Cube Velvetta 

  6. Shred 1/2 Cup of Cheddar Cheese

  7. In the same pan or a seperate pot add all the ingredients and stir frequently.

  8. Add cayanne or hot sauce to increase heat if desired.

  9. Serve with Tortilla or pita chips and enjoy!!

Ready In20 minutes

Rinaldi Sausage Cowboy Caviar

Compliments of

As Seen on The Nine Fox 2


  • Ingredients:
  • 1– 20oz. Package Rinaldi Plain Sausage ( Out of casing, Cooked, Chopped, or food Processed)
  • 1-15oz can of Black Beans drained & rinsed
  • 1-15oz can Black Eyed Peas drained & rinsed
  • 1-15oz can Whole Kernel Corn drained & rinsed
  • 1-Cup Cherry Tomato quartered
  • 1-Cup Bell Pepper (Red or Orange)
  • 1/3-Cup Jalapeno (seed & vein removed)
  • 1/3-Cup Red Onion small Dice
  • 1/3-Cup Cilantro (fine)
  • Dressing:
  • ½ Cup Olive Oil
  • 3-TBS Lime Juice
  • 2-TBS Red Wine Vinegar
  • 1-TBS Chili Powder
  • 1-tps Cumin
  • 1-tps Sugar
  • ½ tps Salt
  • ½ tps Pepper
  • ½ tps Granulated Garlic


  1. Take Sausage out of the casing & cook fully in a pan, chopping while you cook. Or fully cook and place in a food processor until the consistency of fine ground beef.

  2. Add together all of the ingredients in a large bowl.

  3. Combine all the ingredients for the dressings in a separate bowl.  Mix the dressing ingredients thoroughly.

  4. Combine the dressing with the ingredients in a large bowl.

  5. Serve on its own or with tortilla chips.

Ready In

Italian Frittata

Compliments of

Frittata Italiano


  • 3 -Links Fennel or Plain Sausage (Cut out of Casing) or cooked & chopped into small pieces
  • 6- Large Eggs
  • 1 - Small Onion Chopped (1/2 Cup)
  • 1/4 c Heavy Cream
  • 1/2 c Parmesan Cheese (Divided in 2)
  • 1/2 c Parsley Chopped
  • 5 Slices of Fresh Mozzarella Cheese
  • 1 TBS Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper


  1. Pre-Heat oven to 400 degrees.

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

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

  4. 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.

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

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

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

  8. Enjoy Buon Appetito !!

Ready In

Biscuits & Gravy

Compliments of

Country Biscuits & Gravy


  • 12 oz Rinaldi Breakfast Sausage (1 package)
  • 1-1/2 TBS Butter
  • 1/4 C Flour
  • 2 1/2 c Milk
  • 1/4 tsp Granulated Garlic or Garlic Powder
  • 1 tsp Black Pepper
  • 1/4 tsp Salt


  1. Cut breakfast sausage out of casing

  2. 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. 

  3. Add butter & stir until melted.

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

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

  6. Serve over biscuits

Ready In1 hour

Rinaldi Sausage Chili Recipe

Compliments of

Featured on Fox The Nine show


  • 1 20oz Package Rinaldi Plain Sausage
  • 1-20oz Package Rinaldi hot Italian Sausage
  • 1-20oz Package Rinaldi Motor City Sausage
  • ¼ Cup Olive oil
  • 1-Large Onion (2cups) Chopped small
  • 8-Cloves garlic Chopped small
  • 1-28oz can Crushed tomato
  • 1-12oz can tomato paste
  • 1-32oz Beef Stock
  • 1-15oz Large Kidney Beans
  • 2-15oz chili beans
  • 1-15oz can Whole Corn
  • 2-Cups chopped celery small
  • 1-TBS Liquid Smoke (Hickory)
  • Spices:
  • ¼ Cup Chili Powder
  • 2TBS Smoked Paprika
  • 2 TBS Cumin
  • 1 TBS Salt
  • 1 TBS Sugar
  • 1 tps Black Pepper
  • 1 tps oregano
  • 1 tps thyme


  1. Step One: Frying Pan

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

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

  4. 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.

  5. Step Two: 8 qt pot (Minimum Size)

  6. 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.

  7. Add all meats & stir.

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

  9. Add Beans & Stir.

  10. Add Spices, Liquid Smoke & Stir.

  11. Bring up to simmer.

  12. Step Three: (Reduce Heat)

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

  14. Step Four: Enjoy !!!

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

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


  • 1.25 lb Rinaldi Plain or Hot Italian Sausage (1 Package)
  • 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.