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Sausage Recipes


Spaghetti Bolognese (Umbria Style)

Spaghetti Bolognese (Umbria Style)

Ingredients
  • 1 pack Roman Brand Hot Sausage
  • 2 Stalks Celery
  • 2 Large Carrots
  • 1 White Onion
  • 2 garlic cloves
  • 1 25-30 oz jar of favorite tomato sauce
  • Parmigiano-Reggiano Cheese
  • Rosemary
  • 1 pack Spaghetti
  • ¼ cup Olive Oil
  • Salt & Pepper

The Umbria region is well known for its love of sausage and traditionally prepares meals by roasting olive oil with vegetables and herbs. This is a typical example of meaty ragu pasta from the area.

In a large pot bring 5 quarts of salted water to a boil. Using a large skillet lightly cover the surface in olive oil and place the skillet over medium heat. As the olive oil begins to heat up dice the onion, celery, carrots, and mince the garlic cloves with a sharp knife. When the olive oil begins to slightly simmer add the onions and cook for approximately 5-6 minutes under medium to low heat until they become translucent. Next add the celery, carrots, and garlic and continue to cook under medium heat for another 5-6 minutes. Sprinkle lightly with salt and pepper for taste.

As the carrots cook take the pack of Roman Brand Hot Italian Sausage (Mild is also available for less spice) and mince well in a food processor. When finished take the minced sausage and add to the skillet. Cook on a medium to high heat while stirring the sausage in the skillet to evenly distribute it amongst the other ingredients until sausage has browned approximately 10 minutes. As the sausage cooks tear off individual leaflets of 1 rosemary stalk and sprinkle generously into the skillet.

Once the sausage is cooked and browned add your favorite tomato sauce to the skillet and let simmer over medium heat for 10–15 minutes stirring occasionally. As the sauce is simmering add more leaflets from a second rosemary stalk and slowly stir in ¼ cup of Parmigiano-Reggiano cheese. It is of course preferable to make your own tomato sauce, however, due to the additional time and effort required this is a perfectly substitutable option that will still give your meal a true homemade Italian taste that will have your guests praising your culinary skills.

Add a 1 lb pack of spaghetti to the boiling pot of water and stir often to avoid sticking (if you are looking for a new and different taste try using wheat pasta instead of normal white). Cook the pasta according to instructions until al dente a drain. Empty pasta into a baking pan and cover with ragu from skillet. Mix pasta and sauce evenly in pan and cover surface generously with Parmigiano-Reggiano cheese. Place into an oven at 350 degrees and leave for 10 minutes or until cheese is fully melted. Serve hot feeds 4-6 people.


Sausage in Cream Sauce with Peas

Sausage in Cream Sauce

Ingredients
  • 1 pack Roman Brand Garlic & Cheese Sausage
  • 1 White Onion
  • 1 Clove of Garlic
  • ¼ cup Butter
  • 1 Can Sweet Peas
  • ¼ Cup Heavy whipping Cream
  • Pecoriono Romano Cheese
  • 1 lb pack Farfalle Pasta
  • Nutmeg
  • Salt & Pepper

Cream is not one of the more common ingredients in Italy particularly when it comes to pasta. In fact Alfredo sauce was popularized in America after tourist brought the recipe back from a small restaurateur in Rome. The Lombardy region is one of the few to regularly use cream and butter in their dishes. It is important to note that this sauce is not an overly thick alfredo sauce but instead a cream reduction more akin to the Lombardy region of Italy.

In a large pot bring 5 quarts of salted water to a boil. In a large skillet melt the butter over medium heat so that the surface is entirely coated. Using a sharp knife dice the onion and garlic then add to skillet when butter is simmering. Sprinkle salt & pepper on the onions in the skillet and cook on medium to low heat until onions are translucent approximately 5-6 minutes. Next mince the 1 lb pack of Roman Brand Italian Sausage in a food processor and add to the skillet. Sausage should be stirred evenly with onions and cooked on medium to high heat until golden brown approximately 10 minutes.

After sausage has been fully cooked add the ¼ cup of heavy whipping cream to the skillet and simmer sauce on low heat for approximately 15-20 minutes. While the sauce is simmering drain the liquid from the canned sweet peas and add the peas to the skillet while stirring to evenly distribute followed by adding ¼ a teaspoon of nutmeg. It is important to stir the sauce frequently in order to not allow the cream to coagulate. As the sauce is simmering feel free to add ¼ cup of Pecorino cheese for an even creamier taste.

Add a 1 lb pack of farfalle to the boiling pot of water and stir often to avoid sticking. Cook the pasta according to instructions until al dente a drain. Mix pasta with sauce from skillet and serve hot with pecorino cheese grated on top. Serves 4-6 people


Sausage in Cream Sauce with Peas

Penne alla Vodka

Ingredients
  • 1 lb pack Roman Brand Pepper & Onions Sausage
  • 1 White Onion
  • 2 Cloves Garlic
  • ½ Cup of Vodka
  • ½ Cup Heavy Cream
  • 1 30 oz Jar of Simple Tomato Sauce
  • Crushed Hot Red Pepper
  • ½ cup grated Parmigiano-Reggiano Cheese

Cooking with alcohol is a common practice in Italy that allowed additional flavors to form within the sauce. However, wine was usually the alcohol of choice and vodka was never utilized until the 1980’s in America where it quickly became a popular dish.

Using a large skillet lightly cover the surface in olive oil and place the skillet over medium heat. As the olive oil begins to heat up dice the onion and garlic cloves with a sharp knife. When the olive oil begins to slightly simmer add the onions and garlic for approximately 5-6 minutes under medium to low heat until they become translucent. Sprinkle lightly with salt and pepper for taste.

Take the Roman Brand Peppers & Onions sausages and add them to the skillet under medium to high heat. Cook the sausages evenly on all sides for approximately 6 minutes or until browned. Next remove sausages from heat and cut evenly to create circular cuts of sausage about ½ inches wide. Return to heat and continue to cook for another 6 minutes or until interior of sausages are no longer pink.

Now add the tomato sauce to the skillet and generously sprinkle with the crushed hot red peppers according to your desired spice level. Once the sauce has reached a simmer under high heat add the 1-cup of vodka let simmer under low heat for about 20 minutes or until reduced by 1/4. Next Stir the heavy cream into the vodka sauce and let heat through before stirring in the Parmigiano-Reggiano cheese.

Add a 1 lb pack of penne to the boiling pot of water and stir often to avoid sticking. Cook the pasta according to instructions until al dente a drain. Mix pasta with sauce from skillet and serve hot with additional Parmigiano-Reggiano cheese grated on top if desired. Serves 4-6 people