Apr 11, 2009

Jack's Sausage and Pasta Recipe:

This is another one that the kids will enjoy. Just tell them it's made with wine.

Ingredients:
3 Sweet Italian Sausage Links (butcher section).
3 Hot Italian Sausage Links (butcher section).
1 Package of Polish Kielbasa Sausage (comes in package, meat section).
1 28-ounce can crushed tomatoes (any brand).
Two Fresh Bay Leaves.
Ground Oregano Flakes (spice section).
Ground Basil Flakes (spice section).
Garlic Powder (spice section).
Fresh Garlic Gloves.
Fresh Ground Black Pepper (spice section).
Table Salt.
Olive Oil (for cooking).
L & P Sauce (original).
White Sugar.
Bottle Red Merlot Wine (any brand) (approx. 750 Ml or 27 ounces).
1 whole White Onion (produce section).
10 – 12 Brown Button Mushrooms (produce section).
Grated Parmesan / Romano Cheese (I buy the store brand all ready grated).
Pasta (spaghetti or linguine works best).
Vegetable Oil (for pasta).
Side Dishes, if desired, bread and salad, see below.



Cooking Utensils:
5-Quart Pot with Lid (I prefer a cast iron pot with glass lid).
5-8 quart metal pot with lid.
Pasta Strainer.
Measuring Cup.
Sharp Kitchen Paring Knife.
Tablespoon.
Teaspoon.
Dinner Fork.
Pair of Tongs.
Can Opener.
Cork Screw.
Cutting Board.
Long Handle Cooking Spoon (I prefer metal).
Pair oven or baking mitts (gloves).
Dinner or Serving Plate.
Serving Bowls.



Preparation:
Dice Mushrooms.
Chop Entire White Onion.
Finely Chop Fresh Garlic (about one tablespoon).
Wash off cans and wine bottle before opening.
Open can Crushed Tomatoes.
Open Bottle of Red Merlot Wine.
Place Uncooked Italian Hot and Sweat Sausage on serving tray or dinner plate. Using the dinner fork, length ways, poke holes in all the sausage links,

Note: Sausage, when cutting links I cut all three types of sausage into different lengths so I can tell the types apart. Children may not like the Hot Italian Sausage.



Cooking Instructions:
On high heat, pre-heat cast iron cooking pot.
When hot, add in 4 tablespoons of Olive Oil.
Turn to medium high heat.
Now gently lay in the 3 Italian Sweat Sausage Links.
Brown on both sides, but don't burn.
When done remove, place on dinner or serving plate.
Now gently lay in the 3 Italian Hot Sausage Links.
While they are browning on one side, go back to the cooked Sweat Sausage, cut into 11/2 inch pieces, place in serving bowl.
While Hot Sausage in cooking on second side, remove Polish Kielbasa Sausage from package and cut into 1 inch pieces.
When Hot Italian Sausage in done browning on both sides, remove, place on dinner or serving plate, cut into 2 inch pieces.
Now add in the cut pieces of Polish Kielbasa Sausage.
Cook until the Kielbasa just starts to brown.
Remove and place back on dinner or serving plate.
Turn off fire.
Note: The Uncooked hot and sweat Italian sausage when cut will still be red or partially raw in center, that's ok.
When sausage is prepared and cut, start the fire again to medium high heat.
Add in the following to the empty pot -
Chopped Onion.
Mushrooms.
About 1 teaspoon of fresh ground black pepper.
1/2 teaspoon of table salt.
Stir regularly.
Cook for about 2 or 3 minutes until translucent.
Now add in the Freshly Chopped Garlic (1 tablespoon).
Now add in the Italian Hot and Sweat Sausage.
Cook for about 3 more minutes.
Now add in the Polish Kielbasa.
Now ADD in the following -
! Tablespoon of Basil flakes.
! Tablespoon of Oregano flakes.
Two Fresh Bay Leaves.
About 4 squirts of the L & P Original Sauce.
Stir thoroughly for about another 2 minutes.
Turn Off Fire!
Pour in the entire bottle of the Red Merlot Wine.
Note: Do Not Cover pot.
Turn Fire back on to high heat.
When liquid comes to a boil turn to medium heat and stir for another minute.
Now turn to low heat and cook for 10 minutes.

While letting sausage simmer on low heat, get pasta ready.
Remove pasta from package, I like to break my spaghetti or linguine in half, it cooks better.
Fill metal pot about half way with tap water.
Place on separate burner on high heat cover with lid.
When pasta water comes to boil add in tablespoon of salt and and 3 tablespoons of vegetable oil.
Now add pasta, and stir frequently.

When sausage has finished cooking for the 10-minutes, ADD in the following -
1 Can of Crushed Tomatoes.
1 Tablespoon of Sugar.
1 teaspoon of Garlic Powder.
Stir, bring back to boil.
Cover with lid.
Turn heat to simmer.
Cook for another 15-minutes.

When pasta is done, take one cup of pasta water and add it to the sausage ingredients.
Drain Pasta, do not rinse with water.
Leave in pasta strainer, set on plate (I use paper plates).
Add Olive Oil, stir thoroughly. This prevents pasta from sticking.

When sausage is finished, taste, add seasoning as needed.

I use pasta serving bowls, if you have children, get a set of these.
Place desired amount of pasta in bowl, cover with sauce and sausage.
Add Parmesan / Romano grated cheese as desired.

Recommended Side Dishes:
Tossed Salad.
Italian Hard or Fresh Loaf Bread, sliced and buttered.

Note: Leftovers can be frozen. I use Tupperware 2-quart containers. Let cool, place lid on Tupperware, refrigerate overnight, next morning place in freezer.


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Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

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Happy Cooking.

3 comments:

AirmanMom said...

jack...one word: YUMMY!
~AM

kitten said...

Jack,

I make a similar dish except that I don't use the polish kielbasa sausage in mine. I'm going to have to purchase some of that L&P (think that's what you call it) sauce. I noticed that you mention it in several of your recipes.

Happy Easter,
kitten

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