Tips from Landi’s Pork Store!
Sausage, Peppers, Onions and Tomatoes
1 lb. Landi’s Italian sausage
1 large sliced onion
2 cut up green peppers
1 (1 lb.) can of crushed tomatoes
Pan brown sausage, remove from pan. Add more oil if necessary, add cut peppers, sliced onion, and cook until tender. Add the can of tomatoes and simmer, adding the browned sausage for 1/2 – 3/4 hour. Serve over rice, noodles, etc.
Sausage, Cabbage and Potatoes
1 lb. Landi’s Italian sausage
4 large peeled potatoes
Salt and pepper
1 head of cabbage
1 Clove of garlic
Brown sausage in oil, adding the clove of garlic when sausage is thoroughly browned. Add enough water to cover sausage and simmer for 1/2 hour. Add cabbage, cut in fourths, and whole potatoes. Cover and cook until tender about 20 minutes.
Sausage Baked with Peppers, Onions, Potatoes
1 lb. Landi’s Italian sausage
1 large onion, sliced
Oil, salt and pepper
2 green peppers, sliced
4 peeled potatoes
In large baking pan, place sliced peppers, onions, and potatoes. Sprinkle with salt, pepper and oregano, drizzle oil over and toss to coat. Place sausage on top of potato mixture. Bake at 350º in preheated oven for 1 hour, turning sausage after the first 1/2 hour.
Landi’s Sausage with Your Favorite Box Mix
Brown sausage (1 pound) for 10-15 minutes. Cut into 1-inch pieces. Add to your favorite mix (Potatoes au gratin, scalloped potatoes, Rice-a-roni) before placing in the oven. Bake 350º for 1/2 hour or until done. For Rice-a-roni, add sausage after liquid comes to a boil. Cover and cook as package directs.
2 1/4 cup Bisquick
1 (10oz.) Sharp Cheddar
1/2 lb. Landis sweet or hot Italian sausage
Remove casing from sausages. Place sausage meat in a bowl with Bisquick and grated cheese; mix well. Form mixture into walnut size balls. Place on a cookie sheet and bake in a moderate oven for 15 minutes or until brown.
Cooking Tips and Suggestions from Landi’s Pork Store
Can be baked in the oven at 350º in an aluminum tray with potatoes, onions and peas for 30 minutes. Or; pan brown sausage in a small amount of water. When water evaporates, add oil. Then, add cut up peppers and sliced onions. Cook until veggies are tender. Add can of tomatoes. Simmer for 35-40 minutes.
Pork and Beef Braccioles:
Stuff with garlic, parsley, cheese and sausage meat. Sauté in olive oil until evenly browned. Add crushed Italian plum tomatoes. Simmer for 2 hours.
Sauté garlic in olive oil in pan until brown. Cook 3/4” slices of pork until evenly brown. Add Italian tomatoes. Simmer for 20 minutes. Serve with your favorite pasta.
Stuffed and Boneless Loin of Pork:
Stud roast with garlic and black pepper. Add 1/4” water in pan. Cover with aluminum foil and roast for 30-35 minutes per pound at 350º.
Marinate in lemon juice, olive oil, and herbs. Broil for 25 minutes. Turn, broil for 15 minutes on other side for medium rare.
Dip both sides of steak in olive oil then breadcrumbs. Season with garlic. Broil for 4 minutes on each side depending on thickness.
Dip in olive oil and toss in seasoned bread crumbs. Place in aluminum pan and broil for 10-20 minutes.
Or; sauté in pan with olive oil and garlic until evenly browned. Add Italian tomatoes. Simmer for 15 minutes.
Toss veal in flour. Heat small amount of oil in pot. Brown meat in pot with slices onions. Add white wine, carrots, celery, and vegetable of your choice. Then, add chicken stock and 1 small jar of Heinz Beef Gravy. Simmer for 1 and 1/2 hours.
Stuffed Pork Chops:
Broil for 10 minutes on each side.
Stuffed Chicken Breast:
Place stuffed chicken breast in baking pan and cover with aluminum foil. Place pan in a pre-heated 350º oven for 20 minutes. Uncover, and cook for another 10 minutes.
Stud ham with garlic and black pepper. Place on rack with 1/4” of water in pan. Cover with aluminum foil. Roast for 30 minutes per pound in a pre-heated 350º oven.
Marinate half chicken breasts in balsamic vinegar, olive oil, rosemary, salt and pepper. Bake in a pre-heated 350º oven for 25 minutes. Or; dip half chicken breast in olive oil, then bread crumbs seasoned with fresh garlic, parsley, cheese and oregano. Sprinkle with salt and pepper. Bake in a pre-heated 350º oven for 25 minutes.
Mix ground beef, veal and pork with eggs, breadcrumbs, parsley, pepper, garlic and onions. Mix together thoroughly. Bake it at 350º for 40 minutes in a loaf pan.
Brush chops with olive oil and sprinkle with rosemary, thyme and black pepper. Broil for 10 minutes on each side.
Rack of Lamb:
Season lamb with salt, pepper, garlic and rosemary. Place lamb in roasting pan with 1/4” water or white wine. Cover with aluminum foil. Roast at 25 minutes per pound in a pre-heated 350º oven.
Eye Round or Ribeye Roast Beef:
Stud roast with garlic, salt and black pepper. Place in roasting pan with 1/4” water. Cover with aluminum foil. Roast in a pre-heated 350º oven for 15-20 minutes per pound.
Toss legs in seasoned breadcrumbs. Sprinkle with salt and pepper. Add to a pre-heat frying pan with vegetable oil. Cook each side for 15 minutes.
Sauté beef and garlic for 10 minutes. Add a can of tomato sauce. Simmer. Add mushrooms, peppers, onions and a dash of wine (if desired). Serve over rice.
Heat olive oil and butter in a pan. Dip both sides of veal in flour. Sauté until lightly brown on both sides. Sprinkle with lemon juice. Or; dip each cutlet on both sides in egg, then in seasoned breadcrumbs. Heat olive oil and butter in pan over medium heat. Cook veal until brown and crisp on both sides.
Sprinkle with salt and black pepper. Broil in a pre-heated oven for 10 minutes on each side.
Stud roast with garlic and black pepper. Cover top with pancetta (Italian style bacon). Place 1/4” of water in pan. Pre-heat oven to 350º. Cover with aluminum foil. Roast for 15-20 minutes per pound.
Crown Roast of Pork:
Place on rack with 1/4” water in roasting pan. Cover with aluminum foil. Roast for 30 minutes per pound in a pre-heated 350º oven.