Landis Brooklyn Pork Store

Our Landi's sausage is perfect for any fall recipe! 1 Pound Ground Italian Sausage 1 Pound Penne Pasta 1 Tablespoon Olive Oil... 1/2 Yellow Onion Minced 2 Cloves Garlic Minced 1/2 Teaspoon Red Pepper Flakes 1/2 Teaspoon Salt 2 Cups Heavy Cream 5 Ounces Baby Spinach 1 Cup Shredded Parmesan Cheese Instructions Cook the penne pasta in a large pot of salted boiling water according to package directions. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Cook the Italian sausage along with the onion, garlic, red pepper flakes, and salt until the sausage is no longer pink. Drain excess fat from the skillet if necessary and return the meat mixture to the pan. Turn the heat to low and add the cream to the skillet. Bring to a simmer and add in the spinach. Cook, stirring for about 3 minutes until the spinach is wilted. Stir in the parmesan cheese until melted. Stir the pasta into the sauce. Serve immediately. See more

Fall is here.. it's the perfect time to try this Savory Fall Stew with Sausage! 2 tablespoons olive oil 12 ounces hot Italian sausage, cut into small chunks 12 cipollini or pearl onions, peeled... 1 1/2 cups canned crushed tomatoes 3 cups homemade chicken stock or low-sodium canned chicken broth, skimmed of fat 1 handful of herbs, such as rosemary, thyme, or oregano 1 large (2 pounds) butternut squash, peeled, seeded, cut into 1-inch chunks 3 carrots, cut into 1/2-inch pieces 3 parsnips, cut into 2-inch-long sticks 1 fennel bulb, halved, cored, cut into 1/4-inch-thick slices 12 brussels sprouts, trimmed, cut in half Kosher salt and freshly ground black pepper Heat the oil in a saucepan over medium heat. Cook sausage, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove sausage with a slotted spoon, and set aside.Pour off all but 2 tablespoons of the rendered fat, and discard. Raise heat to medium high, and add the onions; cook, stirring, until golden, about 8 minutes. Add tomatoes, stock, and herbs; simmer over medium heat until the liquid starts to thicken, about 20 minutes. Add the sausage, squash, carrots, parsnips, and fennel; cover, and simmer until the vegetables are tender, about 10 minutes. Add brussels sprouts; cook, covered, about 5 minutes more. Uncover; cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper; serve hot.

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