Secondly, it is a great source of proteins and amino acids. A pound serving of Italian sausage contains about 90 grams of protein. Additionally, it is rich in vitamins and minerals. It contains Zinc, iron, vitamin B-12.
The body requires zinc to develop a strong defense mechanism against illnesses. It also facilitates faster healing in case of cuts. Iron helps in formation of hemoglobin which enhances proper oxygen circulation in the body.
Vitamin B-12 is essential in having a sound nervous system. It also helps the body to produce enough red blood cells. There are quite a number of ways to cook sausages; they can be simmered, pan-fried, baked or pan-steamed. The bottom line is to make sure the method one selects is convenient and easy to follow through to give the best results.
How to Cook Italian Sausage In Oven A Detailed Method
Whatever the method used, it is imperative that the sausages are well cooked, ordinarily not below 160 degrees. This is because consumption of sausages that are not well cooked can lead to infections like trichinellosis.
This is an infection that is caused by trichenella cysts which may be present in pork. The infection is characterized by tiredness, spewing, fever, stomach discomfort, diarrhea, nausea and general body weakness. Besides proper cooking, one should also be careful where to source for pork to avoid buying contaminated produce from unscrupulous suppliers.
Outlined below is a simple step-by-step procedure on how to cook Italian sausage in oven
- A packet of sausage
- Baking pan
- Aluminum foil or parchment paper
- Take out the sausage from the refrigerator a few minutes before cooking – preferably between10 and 15 minutes. This allows the sausage to thaw.
- Turn on the oven to 200 degrees in order to preheat
- Coat the baking pan with aluminum foil. In case you do not have the aluminum foil, the parchment paper will work just as perfectly.
- Lay the sausages uniformly on the cooking sheet
- Put the baking pan in the cooker
- Bake for a short time (20 to 25 minutes). If the sausages are big and thick, you can cook them for a longer time and turn them once or twice to ensure they are properly cooked.
- Remove from oven and serve while hot
There are many other recipes for cooking Italian sausage in an oven; some are simple while others are relatively sophisticated, each recipe giving its own unique results.
- 5-Ingredient Italian Sausage and Kale Baked Ziti
This takes less than an hour to prepare and the results are thrilling. The kale-sausage combination is not only delicious but also very nutritious.
- 12 jots ziti – any pasta will work
- Ground Italian sausage (for spice lovers, use the spicy Italian sausage)
- Ground garlic (four cloves of garlic)
- 3 bunches of chopped kale leaves without the stalks (For those who are allergic to kale or just don’t like kale, spinach will do as well).
- 2 glasses of low fat mozzarella cheese frayed
- Additional garnishes for example, Parmesan cheese, smashed red pepper
- Turn on the oven to 375 degrees so that it can pre-heat. Heat a big pot full of properly salted water for the pasta. Note that the most appropriate time to salt the pasta water is when the water is boiling.
- In a different skillet, cook the Italian sausage over medium or high temperature until it turns golden brown. This may take around 8 or 10 minutes. While cooking, cut the sausage with the cooking spoon into medium-sized pieces. Once the sausage has completely turned golden brown, add the pounded garlic and cook for an additional 2 or three minutes or until the garlic starts releasing its strong aroma. Take out saucepan from heat and keep aside.
- While the sausage is turning brown, cook the pasta in the stockpot of boiling water. Then drain the pasta of excess water. Note that the pasta should be cooked slightly so that it is firm, it should not be overcooked since it will become so soft.
- Take pasta back to the pot then add the sausage, garlic and kale. Gently mix to combine until the kale turns dark green in color and slightly starts wilting.
- Empty half of the pasta into an oiled baking dish. Smear the pasta uniformly with a glass of cheese. Coat the remaining half of the pasta uniformly on top. Smear evenly with the remaining glass of cheese.
- Bake for about 20 or 25 minutes, until the cheese is liquefied and has just started turning golden.
- Remove from the heat and serve immediately when hot. You can sprinkle with additional garnishes if you so desire.
- Baked Penne with Italian Sausage
- 16 jots penne pasta
- 16 jots Italian sausage without casings
- 1 glass part-skim ricotta cheese
- Ground garlic (2 cloves)
- 1/2 teaspoon dried basil or rosemary or thyme
- 1/4 teaspoonful pounded red pepper flakes
- 1/4 teaspoonful salt and ¼ teaspoonful pepper
- 3 glasses of pasta sauce
- 3/4 cup shredded mozzarella cheese
- Turn on the oven to 350 degrees to pre-heat.
- Put a salted pot of water to boil. Add penne and cook following the directions on package. Drain the pasta of excess water and put aside.
- While cooking the pasta, put a separate nonstick sauce-pan over medium or high heat. Put the sausage and cut it into small pieces with the cooking spoon. Cook until the sausage starts turning golden brown. This can take around 6 or 7 minutes. Take out from heat and drain oil.
- In a separate bowl, mix the cooked sausage with garlic, basil, red pepper flakes, salt, and 1 1/2 glasses of the pasta sauce. Put the cooked pasta to the bowl and mix gently to coat. If you do not have basil, you can use rosemary or thyme, the results will be equally superb.
- Cover the bottom of a baking dish with 1/2 glass pasta sauce. Add the pasta mixture into the dish and spread out uniformly. If there is any remaining sauce, sprinkle it on top, then finally splash the mozzarella on top. Bake until it turns color to golden brown. This will take around half an hour.
- Serve while hot.
- Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan
This meal is healthy since it is Low-glycemic and gluten-free. People with health conditions like high blood pressure and diabetes can safely feed on this meal.
- 1 kg long-grain brown rice
- 4 big green bell peppers, with seeds removed, bottom cut, cap end chopped off and cubed
- 1 big onion, chopped
- 2 teaspoonful olive oil
- 8 jots turkey Sweet Italian Sausage. This depends on personal preferences; you can use any other sausage. For vegetarians, use chopped mushrooms instead of sausage
- 1/2 teaspoonful ground Mediterranean fennel
- 1/2 teaspoonful dried Greek or Turkish oregano herb
- 1/2 glass of grated Parmesan cheese
- 1 teaspoonful salt and fresh ground black pepper
- 1/4 glass grated mozzarella cheese
- Using a rice cooker, cook the long grain rice as per the directions on the package. This is done prior to baking the sausage; the rice will be used later.
- Turn on the oven to 375F to pre-heat. Shape the bottom of the bell peppers to give them a flat base to sit on without falling. Chop off a substantial amount of the stalk end of peppers, and then get rid of seeds. Put the hollowed-out peppers in a baking dish. The dish needs to be sprinkled with olive oil or non-stick spray before the peppers are put in.
- Take away the stalk part from the pepper tops and trim off any white sheath, and then cut up pepper caps and the onion into small pieces. Warm 2 teaspoonful of olive oil in a skillet, and then cook the chopped pepper and onion for 3 or 4 minutes, until they are starting to become softer. Do not let them turn brown.
- Remove the mixture of onion and pepper from the heat and empty it to a bowl, add another one teaspoonful of olive oil, squeeze sausage out of the skin and cook until it turns light brown.
- Place the mixture of onion and pepper back into the pan with the sausage, add the dried spices, and cook for another 2 or 3 minutes to blend the aromas. Then add the cooked rice and Parmesan cheese. Flavor the mixture with salt and fresh ground black pepper. Cook for another one minute or two just to warm.
- Fill the mixture into the hollowed-out peppers. Make sure the hollowed-up peppers are tightly packed with the mixture by pressing the mixture down the pepper with a spoon. Since the pre-cooked peppers are sometimes too soft they may tear apart so one needs to be gentle. In fact some people prefer stuffing the mixture into the peppers when they are still raw.
- Bake the stuffed peppers for half an hour, then remove from oven and put a tweak of grated mozzarella on top of each pepper. Return the peppers back into the oven and bake again for about 10 or 15 minutes, until cheese is liquefied and turns light brown.
- Serve when hot.
- If there are any leftovers, freeze them for later consumption. Frozen peppers can stay for up to two months and are still very delicious. They however are softer than freshly baked ones.
- Italian Sausage Pasta Soup
- 32 jots pacific foods roasted red pepper and tomato soup
- 1 crushed Italian sausage, cooked and smashed
- 2 glasses small pasta
- 4 glasses fresh spinach, roughly chopped
- Turn on the oven to pre-heat
- Mix cooked red Pepper and tomato paste in a pan
- Put the mixture on medium or high heat in the oven
- Add the sausage and some pasta immediately the mixture starts to simmer.
- Bake for about ten minutes or until the pasta is thoroughly cooked.
- Add chopped spinach and cook for two minutes. Keep stirring in order to mix properly
- Serve when hot with an accompaniment of your choice, like crunchy bread.
Frequently asked questions
Question: Can the leftover sausage be snacked on the following day?
Answer: yes. The sausages can be refrigerated for the following day. For re-use, they can be thawed and warmed up on the grill. They are however drier than freshly baked ones but the taste is still top-notch.
Question: can the sausages be marinated the before baking?
Answer: Yes. To make them even yummier, one can marinate them. Chop some onions and pepper and caramelize the sausages first. After that they can be baked. Alternatively, one can chop an onion into slices and place them on the sausages when in the oven which gives the sausages a heavenly flavor
Question: how can one achieve a crunchy outcome for the sausages?
Answer: To make the skin of the sausage crispy, one can put the baking sheet in the oven while the oven is pre-heating, before the actual baking starts.
Question: Can one punch holes on the sausage before baking to enable it cook properly inside?
Answer: It is advisable not to punch holes on sausage before baking. With enough heat, the sausage will still properly bake inside the case even without the holes. Poking holes will allow the piquancy to leak out and affect the desired outcome negatively.
It is irrefutable that Italian sausage is not only a must have in the kitchen, but such a fantastic delicacy if well prepared. Playing around with the sausage can give uncountable excellent results. All that is required is perfect culinary skills and one will eat the sausage a million and one times in different tastes.
Caution should however be taken when consuming Italian sausage since it is known to contain a lot of fats and sodium which are not healthy for the body. To counter this, one should consume the sausage in moderation. Alternatively one can choose it but also eat a lot of vegetables alongside the sausage