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Vodka Fusilli with Sausage

Cook Time 30 Minutes

Serves 4

  • 1 pack Johnsonville Italian Sausage
  • 1 pound of your favorite fusilli pasta
  • 2 tbsp unsalted butter
  • 1 tbsp shallot, finely chopped
  • 1 tsp garlic paste
  • 2 tbsp tomato paste
  • 3/4 cup heavy cream
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • 1/3 cup parmesan cheese, grated
  • Olive oil, for the pan

Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.

 

Cook the pasta on a big pot of boiling salted water until al dente.

 

While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.

 

Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.
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Vodka Fusilli with Sausage

Vodka Fusilli with Sausage

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Fusilli, Pasta, Pork, sausage, Vodka Sauce
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pack Johnsonville Italian Sausage
  • 1 pound of your favorite fusilli pasta
  • 2 tbsp unsalted butter
  • 1 tbsp shallot finely chopped
  • 1 tsp garlic paste
  • 2 tbsp tomato paste
  • 3/4 cup heavy cream
  • Salt and Pepper + Three Chiles for seasoning
  • Kosher salt for seasoning
  • 1/3 cup parmesan cheese grated
  • Olive oil for the pan

Instructions

  • Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.
  • Cook the pasta on a big pot of boiling salted water until al dente.
  • While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.
  • Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.
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Sausage Poutine with Cheddar Bacon Brats

Cook Time 30 Minutes

Serves 4

  • 1 pack Johnsonville Italian Sausage
  • 1 pound of your favorite fusilli pasta
  • 2 tbsp unsalted butter
  • 1 tbsp shallot, finely chopped
  • 1 tsp garlic paste
  • 2 tbsp tomato paste
  • 3/4 cup heavy cream
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • 1/3 cup parmesan cheese, grated
  • Olive oil, for the pan

Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.

 

Cook the pasta on a big pot of boiling salted water until al dente.

 

While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.

 

Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.
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Sausage Poutine

Sausage Poutine with Cheddar Bacon Brats

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Snack
Keyword Bratwurst, French Fries, Pork, Poutine, sausage
Cook Time 30 minutes
Servings 4

Ingredients

For the gravy

  • 4 Tbsp cornstarch
  • Kosher salt for seasoning
  • black pepper for seasoning
  • 2 cups milk
  • 4 Tbsp unsalted butter
  • 2 cups beef stock
  • 1 19oz pack of Johnsonville Cheddar and Bacon Bratwurst
  • 1 bag frozen crinkle french fries
  • Kosher salt for seasoning
  • neutral oil for the pan
  • 1 cup Wisconsin cheese curds
  • 1/4 cup green onions diced (optional for garnishing)

Instructions

  • Set a medium sauce pan to medium heat. Add your butter and let it melt for a minute. Then add the cornstarch and whisk to avoid lumps. Add milk and stir it in until evenly combined. Add your beef stock and stir it in as well. Reduce the heat to low and simmer until thickened, about 5 minutes. Season with salt and pepper. Then move the gravy to a thermos to keep warm.
  • Heat a large skillet or a flat top to medium high heat and coat with olive oil. Add the sausages and sear all sides, for 1 to 2 minutes per side. Add a little bit of water and cover with a cloche to cook the sausages all the way through, for about 8 minutes. Remove from the heat and set aside to rest for a few minutes before slicing into bite sized slices.
  • Cook the fries in the oven according to the package instructions or until golden-brown.
  • Build the poutine by spreading the french fries out on a plate and season with a pinch of kosher salt. Pour on the gravy and top the fries with your cheddar and bacon sausage, cheese curds and green onions.
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Italian Parmesan Sausage Burrito

Cook Time 30 Minutes

Serves 4

  • 1 pack Johnsonville Italian Sausage
  • 1 pound of your favorite fusilli pasta
  • 2 tbsp unsalted butter
  • 1 tbsp shallot, finely chopped
  • 1 tsp garlic paste
  • 2 tbsp tomato paste
  • 3/4 cup heavy cream
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • 1/3 cup parmesan cheese, grated
  • Olive oil, for the pan

Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.

 

Cook the pasta on a big pot of boiling salted water until al dente.

 

While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.

 

Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.
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Italian Parmesan Sausage Burrito

Italian Parmesan Sausage Burrito

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword burritos, Johnsonville, sausage
Cook Time 20 minutes
Servings 4

Ingredients

  • Kosher salt for seasoning
  • 1 pound dry spaghetti
  • 1 package Johnsonville Parmesan Italian Sausages
  • Olive oil for the pan
  • 2 cups marinara sauce
  • 4 large burrito sized flour tortillas
  • 4 cups grated part skim Parmesan

Instructions

  • Heat a large pot of water over high heat and bring to a boil. Season generously with kosher salt.
  • While the water heats, use a sharp knife to butterfly the sausages.
  • Add the pasta to the salted water and cook until al dente. Drain the pasta reserving some of the pasta water for later.
  • Heat a large skillet or flat top over medium high heat and coat with olive oil. Add the sausages, cut side down and cook until browned, breaking up with a spatula as needed. Remove them from the heat and set aside.
  • Add the cooked spaghetti to the skillet or flattop, along with a splash of pasta water and a few spoonfuls of sauce. Remove the pasta from the pan and build the burritos.
  • Build the burritos by dividing the spaghetti between the tortillas, topping the spaghetti with the sausage, more marinara sauce, and the mozzarella. Roll up the burritos.
  • Make the cheese skirt by sprinkling the remaining mozzarella into 4 rectangles on the flat top – if you’re working with a skillet, do this one at a time.  When the cheese starts to brown around the edges, Add the burritos and roll the skirt around the burrito. Remove from the skillet and cool for 5 minutes to crisp the cheese.
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Texas-Style Sausage and Peppers

Cook Time 30 Minutes

Serves 4

  • 1 pack Johnsonville Italian Sausage
  • 1 pound of your favorite fusilli pasta
  • 2 tbsp unsalted butter
  • 1 tbsp shallot, finely chopped
  • 1 tsp garlic paste
  • 2 tbsp tomato paste
  • 3/4 cup heavy cream
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • 1/3 cup parmesan cheese, grated
  • Olive oil, for the pan

Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.

 

Cook the pasta on a big pot of boiling salted water until al dente.

 

While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.

 

Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.
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Texas Sausage and Peppers

Texas-Style Sausage and Peppers

Author Mark & Fey
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Keyword Beef, pabst, Sandwich, sausage
Cook Time 20 minutes
Servings 8

Ingredients

  • 8 all beef Texas hot links
  • 2 large bell peppers sliced
  • 1 large pasilla pepper sliced
  • 1 large yellow onion sliced
  • 1 12 ounce can Pabst Blue Ribbon Beer
  • 8 bolillos or other hearty sub roll for serving

Instructions

  • Heat a grill for medium-high two zone cooking.
  • Combine the peppers and onions on a rimmed sheet tray cover with the beer and season with salt and pepper. Place this over indirect heat on the grill and cook until the peppers are tender — about 15 minutes.
  • Cook the sausages over direct heat until seared and crispy. Remove from the heat and slice the sausages into bite sized pieces. Add the sausages to the sheet tray of peppers and serve with bolillos.
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Breakfast Chorizo Tacos

Cook Time 30 Minutes

Serves 4

  • 1 pack Johnsonville Italian Sausage
  • 1 pound of your favorite fusilli pasta
  • 2 tbsp unsalted butter
  • 1 tbsp shallot, finely chopped
  • 1 tsp garlic paste
  • 2 tbsp tomato paste
  • 3/4 cup heavy cream
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • 1/3 cup parmesan cheese, grated
  • Olive oil, for the pan

Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.

 

Cook the pasta on a big pot of boiling salted water until al dente.

 

While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.

 

Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.
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Sausage, Onion and Rice Breakfast Chorizo Tacos with Ninja Speedi

Author Mark & Fey
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Course Breakfast
Keyword Eggs, Ninja, Pork, rice, sausage, Speedi, tortillas

Ingredients

  • 1 large onion sliced
  • 4 chorizo sausages
  • 1 cup rice
  • 6 large eggs
  • 1 tablespoon butter
  • 1/2 cup shredded cheddar cheese
  • 8 small flour tortillas
  • Hot sauce optional for serving
  • Crumbled cojita cheese optional for serving

Instructions

  • Today we’re using the Ninja Speedi to cook sausage, onions, and rice all at once for epic breakfast tacos! Start by adding the sausage and onions to the Speedi’s upper tray. Combine the rice with 2 cups of water in the bottom of the Ninja Speedi.
  • Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 375°F, and set time for 10 to 15 minutes. Press START/STOP to begin cooking. The Speedi will steam for approximately 10 minutes before crisping.
  • While that cooks, scramble some eggs. Whisk together the eggs with a hefty pin of kosher salt. Heat a large non-stick skillet over medium and add the eggs. Stir in the butter to emulsify. Add the cheese right at the end of cooking. Char the tortillas over the flame of the medium high burner.
  • When the Speedi is done, slice the sausages and fluff the rice. Build the tacos by adding rice to each tortilla, topping with eggs, sausage, onions, hot sauce and cotija.
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Cinnamon Roll Breakfast Sandwiches

Cook Time 30 Minutes

Serves 4

  • 1 pack Johnsonville Italian Sausage
  • 1 pound of your favorite fusilli pasta
  • 2 tbsp unsalted butter
  • 1 tbsp shallot, finely chopped
  • 1 tsp garlic paste
  • 2 tbsp tomato paste
  • 3/4 cup heavy cream
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • 1/3 cup parmesan cheese, grated
  • Olive oil, for the pan

Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.

 

Cook the pasta on a big pot of boiling salted water until al dente.

 

While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.

 

Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.
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Pillsbury Cinnamon Roll Breakfast Sandwiches

Author Mark & Fey
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Course Breakfast
Keyword Eggs, Pork, Sandwiches, sausage
Cook Time 20 minutes
Servings 5

Ingredients

  • 1 pound bulk sausage
  • 2 tablespoons brown sugar
  • 1 tablespoons dried rubbed sage
  • 1 teaspoon freshly ground black pepper
  • Kosher salt for seasoning
  • 2 17.5 ounce packages Pillsbury Grands Cinnamon Rolls, 10 cinnamon rolls each
  • 10 large eggs
  • 10 slices sharp cheddar cheese

Instructions

  • Combine the sausage, brown sugar, sage, pepper, and a heavy pinch of salt in a bowl. Work the spices into the sausage and then divide the mixture into 5 portions. Press the portion into super thin patties on squares of parchment paper. Pop open the cinnamon rolls and have these standing by.
  • Heat a large griddle or skillet over medium high heat. When the griddle is hot add the sausage (parchment side up) and press down like a smash burger. After 2-3 minutes when the sausage is brown, remove the parchment paper and flip the sausage. Cook an additional 2-3 minutes until browned. Remove from the griddle to a plate to keep warm.
  • Press each cinnamon roll into the hot griddle and cook for 3-4 minutes per side. Remove from the griddle.
  • Add a little oil to the griddle and crack two eggs together, you may need to work in batches. When the white is just set, break the yolks and add a slice of cheese to each set of cheese. Cover and cook for 1-2 minutes more.
  • Build the sandwiches by swiping one cinnamon roll with the prepared icing topping with a sausage patty and a fried egg. Top with an additional cinnamon roll and eat immediately.
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Ninja Speedi Italian Sausage Risotto

Cook Time 30 Minutes

Serves 4

  • 1 pack Johnsonville Italian Sausage
  • 1 pound of your favorite fusilli pasta
  • 2 tbsp unsalted butter
  • 1 tbsp shallot, finely chopped
  • 1 tsp garlic paste
  • 2 tbsp tomato paste
  • 3/4 cup heavy cream
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • 1/3 cup parmesan cheese, grated
  • Olive oil, for the pan

Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.

 

Cook the pasta on a big pot of boiling salted water until al dente.

 

While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.

 

Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.
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Comments:

Best recipe I’ve made yet!!! Not all of the broth absorbed but the risotto was cooked perfectly so I just strained the excess broth before moving to adding the cheese, basil, sausage etc. thank you for this – please do more Speedi recipes!

Posted by Lauren | 2 years ago Reply

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Ninja Speedi Italian Sausage Risotto

Author Mark & Fey
Print Pin
Keyword Ninja, rice, sausage
Cook Time 15 minutes
Servings 4

Ingredients

  • 4 cups chicken broth
  • 1 cup arborio rice
  • 12 ounces Italian sausage links 5 to 6
  • 1 cup cherry tomatoes
  • Handful of fresh basil thinly sliced
  • 1/2 cup finely grated pecorino romano

Instructions

  • We’re making this fifteen minute risotto in the Ninja Speedi Multicooker so we can pressure cook the risotto while also roasting the sausage and tomatoes. You can do this in another multicooker, but the results won’t be exactly the same.
  • Combine the broth and arborio rice in the bottom of the Ninja Speedi Multicooker. Add the crisper tray and layer on the sausages and tomatoes. Make sure the sausages and tomatoes are in a single layer. Close up the Ninja Speedi Multicooker and set it for “speed cook” at 375 degrees F for 15 minutes.
  • When the cook time is up, remove the crisper tray and thinly slice the sausages and add them along with the tomatoes to the risotto. Sprinkle on the basil and cheese and stir to gently combine. Serve as quickly as you cooked it.

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Smoked Sausage and Onion Stromboli

Cook Time 30 Minutes

Serves 4

  • 1 pack Johnsonville Italian Sausage
  • 1 pound of your favorite fusilli pasta
  • 2 tbsp unsalted butter
  • 1 tbsp shallot, finely chopped
  • 1 tsp garlic paste
  • 2 tbsp tomato paste
  • 3/4 cup heavy cream
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • 1/3 cup parmesan cheese, grated
  • Olive oil, for the pan

Set a grill to medium low heat. Cook your sausages on direct heat for 15 to 20 minutes, cooking for 4 to 5 minutes per side. Remove from the heat and set aside to rest until they cool completely before slicing into bite sized slices.

 

Cook the pasta on a big pot of boiling salted water until al dente.

 

While the pasta is cooking, set a big sauce pan to medium high heat. Coat with olive oil and add 1 tbsp of butter. Once the butter is melted, add your garlic, shallot and tomato paste. Stir until evenly combined. Add your sliced sausages and add your heavy cream. Season to taste with your Salt and Pepper + Three Chiles. Stir everything in and let it simmer for 3 to 4 minutes.

 

Add your pasta into your sauce pan and add 2 tbsp of pasta water as well. Add 1 more tbsp of butter and the parmesan cheese and stir it in for a couple of minutes until everything is evenly coated with the sauce. Remove from the heat and serve right away.
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Smoked Sausage and Onion Stromboli

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Snack
Keyword Ninja, pizza dough, sausage, tomato sauce
Cook Time 22 minutes
Servings 4

Ingredients

  • 1 large onion thinly sliced
  • 12 ounces Italian mild sausages about 5 links
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup fresh basil leaves plus more for ganishing
  • 1/4 cup olive oil
  • Kosher salt for seasoning
  • 1 pound pizza dough at room temperature
  • 1 pound part skim mozzarella shredded
  • 1 large egg beaten
  • 1/4 cup finely grated pecorino

Instructions

  • Start by firing up your grill. Today we’re using the Ninja Woodfire Outdoor Grill so we can smoke and bake on one grill. Add the sliced onions and sausages and smoke at 350 degrees F for 15 minutes or until cooked through.
  • While the sausages cook, make a tomato sauce by combining the canned tomatoes, basil, olive oil and salt in a blender. We’re using the Ninja Power Mixer Set’s Immersion Blender so we can blend and store leftovers. Blend the sauce until smooth.
  • Roll the pizza dough out into an 16 to 18 inch square. Leaving a border for rolling, spread out the sauce, sprinkle on the mozzarella cheese. Chop the sausages into thing coins and layer these onto the cheese. Roll the dough up onto its self to make thick log with a seam underneath. Use a paring knife to make 4 to 6 vent holes in the top of the Stromboli. Coat the dough with the beaten egg.
  • Bake the Stromboli at 400 degrees F for 18 to 20 minutes or until the dough is browned it has an internal temperature of 200 degrees F. We like to finish things up with a little extra grated pecorino cheese, shredded basil and a drizzle of olive oil.

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