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Gradually mix in the cauliflower rice and half of the cheddar cheese until everything is well blended. Allow to sit a minute or so to soften the cheese, then stir. Place the cubes of cream cheese in a large bowl and pour the hot sausage mixture over them. Try to get as much of the grease out as possible. It will cook slightly faster than the sliced links.ĭrain off the excess grease. Tip: you can use ground Italian sausage, if preferred. Once hot, add the diced red pepper and cook until it begins to soften and blister, about 5 minutes.Īdd the Italian sausage to the pan and cook until it’s no longer pink in the center, about 10 minutes. Create!Īdd the olive oil to a large skillet over medium-high heat. If you are planning to garnish the dish with fresh parsley, you will need to mince that, as well. You will need to slice the sausage into 1/2-inch rounds, rice the cauliflower, shred the cheese, and dice the pepper. There is a little bit of prep work for this recipe. It’s seasoned primarily with fennel and can be found in both mild and hot (spicy) varieties. You can also print the recipe from the card, if needed. The entire recipe and instructions can also be found in the recipe card at the bottom of this post.
#ITALIAN SAUSAGE RECIPES HOW TO#
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I wanted to come up with another recipe with a similar combination of cheesy, spicy deliciousness. My recipe for Buffalo Chicken Cauliflower Casserole is one of my top 5 recipes and one that I make regularly for dinner. They are just so easy to throw together and I love that I can prep it ahead of time to bake later. See our Disclosure Statement for more information.Ĭasseroles have been one of my go-to recipes while following a keto diet.
#ITALIAN SAUSAGE RECIPES FREE#
It’s a low carb, keto friendly, gluten free meal that’s easy to make and super tasty! Sausage should reach an internal temperature of 150 to 156 degrees F.Italian Sausage Casserole is a spicy, cheesy combination of slices of hot Italian sausage, riced cauliflower, and a blend of cheeses. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Bring water to boil, put on lid and cook for 10 minutes. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. Wrap in parchment paper and refrigerate for 2 to 3 hours. After stuffing is finished lay out on counter and tie off end. Stuff meat into casings, trying to avoid air pockets. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Using the fine blade of a grinder, grind the pork. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes.