Ground sausage recipes that'll warm you right up.
Lasagna Roll Ups
Adapted from Spoon Fork Bacon
Makes 12 roll ups
Makes 12 roll ups
Ricotta Filling:
Ground Pork Filling:
Directions:
- 24 oz. Ricotta
- 1 Egg
- 2 oz. Shredded Parmesan cheese
- 1/2 Bunch kale, blanched, drained (with as much liquid squeezed out) + chopped
Ground Pork Filling:
- 2 TBS Olive oil
- Half a onion, diced
- 2 Garlic cloves (or to taste), minced
- 1.5 LBS Ground Prospect Farm pork, sausage or turkey
- 3 TBS Minced oregano
- 1.5 TBS Minced basil
- 2.5 cup Marinara
- 12 Dry lasagna sheets (fluted edges), boiled
Directions:
- Preheat oven to 375˚F.
- Place all the ricotta filling ingredients into a mixing bowl, season with salt (ommit salt if using sausage) and pepper and mix together until fully combined. Set aside.
- Pour oil into a large skillet and place over medium heat. Add onions and sauté for 2-3 minutes. Add garlic, turkey, oregano, and basil and continue to sauté for 3-4 minutes. Season with salt and pepper and continue to sauté for 1 minute. Stir in marinara and mix until just combined. Remove from heat and allow mixture to cool slightly.
- Assemble: Pour 1.5 cups marinara into the bottom of an 8”x8” baking dish and set aside. Pace a cooked lasagna sheet onto a clean surface and top with a thin layer of the ricotta filling. Top the ricotta filling with a thin layer of the meat filling and tightly roll the lasagna sheet up completely. Carefully place it into the prepared baking dish, spiral side-up. Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish.
- Place baking dish in the oven for about 25 minutes. Remove from oven, allow the dish to cool slightly and serve.
Sausage + Kale Baked Gnocchi
Adapted from Spoon Fork Bacon
Serves 5-7
Serves 5-7
Ingredients:
Garnish:
Directions:
- 1 recipe basic gnocchi or your favorite premade package of gnoochi
- 3.5 TBS Olive oil, divided
- Half pound Prospect Farm Sweet Italian, Hot Italian or Chorizo ground sausage
- 1 Bunch dino kale
- 1 Shallot or half an onion, minced
- 2 Garlic cloves, thinly sliced
- 1.5 cups Heavy cream
- 2 oz. grated Parmesan cheese
- salt + pepper to taste
Garnish:
- Crushed red pepper flakes
Directions:
- Make gnocchi according to the recipe or package directions. If makeing yourself, refrigerate the rolled gnocchi for 1 hour.
- Preheat oven to 375˚F.
- Fill a large pot with water and bring to a boil. Add a small handful of salt (about 2-3 tablespoons) and add the gnocchi.
- Once the gnocchi float to the surface remove from the pot and transfer to a large platter. Set aside.
- In a large skillet, add 2 tablespoons oil and place over medium-high heat. Add sausage and brown for 3-4 minutes, breaking up into bite-sized pieces.
- Add kale and continue to sauté for an additional 3-4 minutes. Transfer mixture into a mixing bowl and set aside.
- Pour remaining oil into the skillet and add gnocchi to the pan. Lightly brown for 2 to 3 minutes and then transfer gnocchi into the same bowl as the sausage and kale.
- Add shallots, garlic and cream into the skillet and simmer over medium heat. Once the mixture has reduced by 1/3 add the Parmesan and stir. Season with salt and pepper. Add the gnocchi mixture and continue to simmer over low heat for 1 minute. Transfer mixture to a shallow baking dish and bake for 15 to 20 minutes or until mixture has thickened.
- Remove from heat, top with crushed pepper flakes and serve.