Sausage, Peppers, Onions, Potatoes

Time: <1 hour. Serves: 8-10 people.

  • 2 pounds Bianco Sweet Sausage links
  • 2 pounds Bianco Hot Sausage links
  • 3 large potatoes, peeled and sliced
  • 3 green bell peppers, sliced into strips
  • 3 red bell peppers, sliced into strips
  • 3 large sweet onions, sliced
  • Salt, pepper, garlic powder (to taste)
  • Olive oil
  1. Pre-heat oven to 400 °F.
  2. Add sliced peppers, onions, potatoes to baking tray. Add olive oil and mix until everything is coated well.
  3. Season peppers, onions, potatoes with salt, pepper and garlic powder (to taste) and mix.
  4. Heat pan to medium-high heat and add a bit of olive oil. Partially cook sausages by frying for 2-3 minutes each side. Cut and add to baking tray.
  5. Bake for 45 minutes. Serve.

Sausage Soup

Time: <45 minutes. Serves: 4-5 people.

  • 1 pound Bianco Sweet Sausage Meat
  • 2 boxes chicken broth (32 oz boxes)
  • 1 can (28oz) chunky style tomatoes
  • 1 large sweet onion, chopped
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 1 pound ditalini pasta
  • Olive oil
  1. Heat pot to medium heat. Add a bit of olive oil. Add sausage meat to pot. Cook until browned, breaking up the meat as it cooks. Drain the majority of the sausage grease.
  2. Add chopped onion. Mix and cook with sausage meat until onion softens.
  3. Add chicken broth, tomatoes, dried basil and dried oregano to pot.
  4. Bring to boil.
  5. Add your ditalini pasta. When pasta is cooked, your soup is ready to serve.

Chinese Sausage Fried Rice

Time: <30 minutes. Serves: 4-5 people.

  • 1 pound Bianco Chinese Style Sausage
  • 1 pound cooked, cold white rice
  • 1/4 cup soy sauce
  • 2 eggs, beaten
  • 1/2 cup onions, diced
  • 1/2 cup carrots, diced
  • 1/2 cup frozen peas
  • 2 cloves garlic, minced
  • Butter
  • Vegetable oil
  • Sliced green onions, for garnish
  1. Heat a pan to medium/high heat. Add a bit of vegetable oil to the pan. Remove the Chinese Sausage Meat from the casings and cook in pan, breaking up the sausage meat well as it cooks. When done, remove from the pan and set aside. Drain the sausage grease.
  2. Turn heat down a bit. Crack two eggs and lightly beat. Add a little butter to the pan. Pour the eggs in and scramble for about 2 minutes. Remove eggs from the pan and set aside.
  3. Turn heat back up to medium. Add some more butter to your pan and add your onions and carrots. Sautee for about 5 minutes. Add in garlic and fry for another minute or so.
  4. Break up your cold rice a bit. Add to the pan along with your frozen peas. Sautee for 3-4 minutes or until peas are defrosted. Mix in your 1/4 cup of soy sauce. Mix everything together well.
  5. Add in the Chinese Sausage and eggs, mix for another minute or so. Top with sliced green onions. Serve.

Chicken Sausage Rice Bowl

Time: <45 minutes. Serves: 6-8 people.

  • 1 pound Bianco Italian Style Chicken Sausage
  • 1 pound Bianco Spicy Chicken/Gorgonzola Sausage
  • Family size package yellow rice, Spanish style
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 1 large onion, chopped
  • Salt and pepper
  • Olive oil
  • Butter
  1. Boil rice in a pot as per instructions on the box. Stir every few minutes. Add a little butter and mix.
  2. Heat a pan to medium/high heat. Add a bit of olive oil to the pan. Remove sausage meat from the casings. Cook your sausage meat, breaking up the meat as it cooks. When done, add to the rice. Drain the sausage grease from pan.
  3. After chopping the peppers and onion, sauté in the pan by adding a bit of olive oil and some salt and pepper. When they begin to soften, add to the rice.
  4. Mix the sausage, rice, peppers and onions and serve.

Chorizo Huevos Rancheros

Time: <25 minutes.  Serves: 6 people.

  • 1 pound Bianco Chorizo Meat
  • 1 can refried beans
  • 6 eggs
  • Salsa of your choice
  • Shredded cheese
  • 6 flour tortillas
  • Olive oil
  • Butter
  • 1 avocado (optional)
  1. Heat a small pot to medium/high heat. Cook your refried beans. Stir for a few minutes until hot. Turn heat to low to keep warm.
  2. Heat a pan to medium/high heat. Add a bit of olive oil to pan. Cook your Bianco Chorizo Meat, breaking it up as it cooks. When cooked, set aside. Drain the sausage grease.
  3. In the same pan, add a bit of butter and fry 6 eggs.
  4. Toast your tortillas in either the oven or toaster oven.
  5. Lay out your toasted tortillas. Spread a layer of your refried beans on each. Add your cooked Chorizo Meat on top of each. Add shredded cheese and salsa. Place fried eggs on top of each. Serve.

Sausage Dip

Time: <25 minutes.  Serves: 6-8 people.

  • 1 pound Bianco Sweet or Hot Sausage Meat
  • 8oz package of cream cheese
  • 1 jar chunky salsa of your choice (about 16oz)
  • 1 cup shredded Mexican cheese
  • Olive oil
  • Tortilla chips
  1. Pre-heat oven to 400 °F.
  2. Heat a large pan to medium/high heat. Add a bit of olive oil to pan. Cook your sausage meat, breaking it up as it cooks and stir until meat is browned. Drain the sausage grease.
  3. After sausage meat is cooked, turn the heat down to low/medium. Add your cream cheese and break it up.
  4. Add your salsa and about half of your shredded Mexican cheese into the pan and stir until all of the cheese completely melts.
  5. Turn heat off and sprinkle the rest of your shredded the cheese on top of the dip.
  6. Bake at 400 °F for 8-10 minutes.
  7. Serve dip right from the pan.

Orecchiette with Sausage and Rabe

Time: <45 minutes.  Serves: 4-5 people.

  • 1 pound Bianco Cheese & Garlic Sausage
  • 2 pounds broccoli rabe, trimmed stems
  • 1 pound orecchiette pasta
  • 1 clove garlic, sliced
  • 1/2 teaspoon crushed red pepper flakes
  • Grated parmesan cheese
  • 3 tablespoons olive oil
  • Salt and pepper
  1. Heat a large pan to medium/high heat. Add a bit of olive oil to pan. Cook your sausages, turning every couple of minutes until browned and cooked. Set sausages aside when done. Drain the sausage grease. Turn pan to low.
  2. Boil a pot of water and add your broccoli rabe. After about 2 minutes, drain the boiling water but save about a cup of it and add the cup of water to the pan you used to cook the sausages. Remove the rabe and quickly rinse under cold water. Then chop rabe into smaller pieces.
  3. Begin cooking your pasta in boiling, salted water.
  4. While pasta is cooking, chop sausages into small pieces and return to pan along with your rabe, your sliced garlic, your red pepper flakes, your olive oil and a little bit of salt and pepper. Turn pan back to medium/high heat. Stir.
  5. When pasta is done, strain it and add it to the pan. Mix everything together well.
  6. Top with some grated parmesan cheese and serve.

Sausage Frittata

Time: <45 minutes.  Serves: 10-12 people.

  • 1 pound Bianco Sweet Sausage Meat
  • 1 large sweet onion, chopped
  • 3 bell peppers, chopped
  • 1/2 cup of milk
  • Dozen large eggs
  • 2 large potatoes, small cubes
  • 1/2 stick of butter
  • Olive oil
  • 2 cups shredded Cheddar cheese
  • Salt and pepper
  1. Preheat oven to 350 °F.
  2. Heat a large pan to medium/high heat. Add a bit of olive oil to pan. Add your sausage meat. Cook until browned, breaking it up as it cooks. Set aside. Drain the sausage grease.
  3. Add a bit more olive oil to the pan. Add your chopped peppers and onions and sauté until soft. Set aside.
  4. Add the butter to the pan. When melted, add in potatoes. Fry the potatoes until crispy, stirring accordingly and top with a little salt and pepper. When done, spread the potatoes out somewhat evenly in the pan and turn heat off.
  5. Add the sausage meat and veggies back to the pan, spreading out somewhat evenly over the potatoes.
  6. Whisk together the eggs and milk along with a little salt and pepper. Pour over the sausage, potatoes and veggies. Sprinkle in the cheese.
  7. Bake for 20 minutes. Let sit for 5 minutes after. Slice and serve.

Sausage Stuffed Mushrooms

Time: <45 minutes.  Serves: 12 people.

  • 1 pound Bianco Hot Sausage Meat
  • 24 large mushrooms, stems removed
  • 1 teaspoon minced garlic
  • 1 teaspoon parsley, chopped
  • 1 onion, diced
  • 1 cup Italian bread crumbs
  • 3 teaspoons grated Parmesan cheese
  • Olive oil
  1. Pre-heat oven to 375 °F.
  2. Clean the mushrooms by gently wiping any dirt off. If they were not pre-washed, rinse each mushroom or wipe with a damp paper towel.
  3. Remove each mushroom stem, saving 5 or 6 of them. Finely chop the mushroom stems.
  4. Heat a pan to medium/high heat. Add a bit of olive oil to the pan. Cook your sausage meat, breaking it up well as it cooks.
  5. When sausage is browned, drain the majority of the sausage grease and add in the chopped onions and chopped mushroom stems. Lower the heat a bit. Cook until onions become very soft, stirring accordingly.
  6. Add in your bread crumbs, parsley, garlic and parmesan cheese and mix well together in the pan.
  7. Remove from heat. Using a spoon, stuff each mushroom with the mixture and place on a baking tray.
  8. Drizzle olive oil over each mushroom.
  9. Bake at 375 °F for 20-25 minutes.

Rabe Sausage, Sweet Potato, White Bean

Time: <30 minutes.  Serves: 3-4 people.

  • 1 pound Bianco Broccoli Rabe Sausage
  • 2 large sweet potatoes, small cubes
  • 1 can white beans (about 16 oz)
  • 1/4 stick of butter
  • Olive oil
  • Salt and pepper
  1. Heat a pan to medium/high heat. Add a bit of olive oil to the pan. Cook your Rabe sausages, turning every couple of minutes until browned and cooked. When cooked, drain the sausage grease and set sausages aside.
  2. Turn heat down a bit. Add butter to the pan. Add in the sweet potatoes. Top with salt and pepper. Cook for 5-6 minutes, stirring accordingly.
  3. Thinly slice the sausages and add back to the pan.
  4. Pour the can of white beans into the pan.
  5. Mix well and let sit on the heat for another 5 minutes or so. Serve.

Sausage Risotto

Time: <1 hour. Serves: 4-5 people.

  • 1 pound Bianco Sweet or Hot Sausage Meat
  • 1 onion, diced
  • 12 oz arborio rice
  • 1/2 cup dry white wine
  • 2 garlic cloves, minced
  • 5 cups chicken stock
  • 1/4 stick of butter
  • Olive oil
  • Grated Parmesan cheese
  • Chopped parsley for garnish
  • Salt and Pepper
  1. Heat a medium pot to medium heat. Add a bit of olive oil and begin cooking your sausage meat. Break it up well as it cooks. Cook for about 5 minutes.
  2. When the sausage begins to brown, lower the heat slightly. Add your diced onion to the pot and cook in with the sausage until soft. Add garlic and mix in with onions and sausage for a minute or 2.
  3. Turn heat to low. Add rice to pot and toast for a minute or 2. Add in your butter and stir until melted. Add in the wine. Cook and stir until wine evaporates.
  4. In a small, separate pot, warm up your chicken stock a bit.
  5. Begin pouring in the stock, but only about one cup at a time. Be sure to STIR well after each cup is poured. Allow the rice to soak up the stock before pouring in another cup. Repeat until you’ve poured in all of the stock and it is all absorbed. Stir, stir, stir.
  6. Add in some salt, pepper and grated Parmesan cheese. Mix well.
  7. Garnish with some chopped parsley and serve.

Sunday Gravy

Time: 4.5-5 hours. Appropriate for 1.5 -2 lbs of pasta.

  • 1 pound Bianco Sweet or Hot Italian Sausage
  • 1 Tray Bianco Meatballs
  • 2 28oz cans crushed tomatoes (your brand of choice)
  • 1 6oz can tomato paste (your brand of choice)
  • 1 sweet onion, chopped
  • 3 garlic cloves, minced
  • 2 cups of water
  • 1/2 tsp crushed red pepper
  • 1 tbsp dried basil leaves (if using fresh basil, use half this amount)
  • 1 tbsp parsley flakes (if using fresh parsley, use half this amount)
  • 1 tsp dried oregano (if using fresh oregano, use half this amount)
  • Salt and pepper (to taste)
  • Olive oil
  1. Heat a medium/large pot to medium heat. Add olive oil, enough to thinly coat the bottom of the pot. Sautee your chopped onions for about 5 minutes or until they soften.
  2. Add in garlic. Sautee for about a minute. Add in crushed red pepper and stir in. Add in tomato paste. Mix together well.
  3. Add in tomatoes and water, along with basil, parsley, oregano, salt and pepper. Stir well. Bring to a boil for about 10 minutes. Then, turn heat to low.
  4. Heat a pan to medium heat. Lightly coat with olive oil. Brown your sausages 5 minutes or so, turning accordingly. Slice each sausage in half and add to your gravy (they will finish cooking in the gravy).
  5. Pre-heat oven to 400°. Lightly coat tin tray or baking sheet with olive oil. Place meatballs on sheet. When oven reaches temp, place sheet in oven. Bake for 15 minutes. Take meatballs out of the oven and put them in your gravy (they will finish cooking in the gravy).
  6. Bring to a boil again for 10 minutes by turning heat to medium/high. Then, turn heat to low. Cover and let simmer for 3.5 – 4 hours, stirring every 30 minutes or so.
  7. Remove sausages and meatballs and place in your serving dish/tray. Add gravy to your pasta of choice. Serve.

Mini Sausage Stuffed Peppers

Time: <45 minutes. Serves: 10-12 people.

  • 1 pound Bianco Sweet or Hot Sausage Meat
  • 1 1/2-2 pounds sweet mini peppers, sliced in half vertically, seeds removed
  • 4 garlic cloves, minced
  • 1 tablespoon fresh chives, sliced
  • 1 pound whipped cream cheese
  • Shredded parmesan cheese
  • 3/4 cup Italian style breadcrumbs
  • Black pepper
  • Olive oil
  1. Pre-heat oven to 400 °F. Heat a pan to medium/high heat. Add a bit of olive oil to the pan. Cook your sausage meat, breaking it up as it cooks. After 4 or 5 minutes, add your garlic and mix in. Cook sausage until browned.
  2. Put cream cheese in bowl or tray. Add in sausage and garlic mixture as well as your sliced chives, some black pepper and breadcrumbs. Mix everything together well.
  3. When mixed, stuff each pepper half with your mixture.
  4. Top each with shredded parmesan. Drizzle olive oil over each pepper half.
  5. Bake for 15-20 minutes. Serve.

Chinese Sausage and Pineapple

Time: <25 minutes. Serves: 7-10 people.

  • 1 pound Bianco Chinese Style Sausage
  • 1/2 pineapple, sliced into bite-sized pieces
  • Toothpicks
  • Cinnamon
  • Butter
  • Olive oil
  1. Heat a pan to medium heat. Add a bit of olive oil. Fry your Chinese Sausage until cooked, turning accordingly. Set aside.
  2. Rinse out the pan with cold water and wipe off with a paper towel. Place pan back on the burner with the heat turned down to low/medium. Add butter to the pan. Fry your pineapple chunks for about 3-4 minutes each side. Add a pinch of cinnamon over the pineapple chunks, on each side as they cook.
  3. Slice your Chinese Sausages into about inch-wide pieces.
  4. Add a piece of pineapple and a piece of Chinese Sausage to each toothpick. Serve.

Beef & Chorizo Chili

Time: <90 minutes. Serves: 8-10 people.

  • 2.5 pounds Bianco Ground Beef
  • 1 pound Bianco Chorizo Meat
  • 1 large onion, chopped
  • 2 green bell peppers, chopped
  • 4 garlic cloves, minced
  • 14.5 oz can diced tomatoes
  • 28 oz can crushed tomatoes
  • 15 oz can red kidney beans
  • 15 oz can black beans
  • Salt, pepper, chili powder (to taste)
  • Olive Oil
  1. Heat a large pot to medium/high heat. Add a bit of olive oil to pot. Cook your ground beef and chorizo meat, breaking it up as it cooks.
  2. After a couple minutes, add in peppers and onions. When meat begins to brown, add in garlic. Mix everything together well until meat is cooked and veggies soften. Drain the majority of fat from pot.
  3. Add in diced tomatoes, crushed tomatoes, beans and seasonings. When adding in spices, keep in mind the chorizo meat is already seasoned and packs a ton of flavor.
  4. Bring to boil for 10 minutes.
  5. Turn heat down to low/medium. Cover and let simmer for an hour or so. Serve.

Chicken Sausage and Veggies

Time: <45 minutes. Serves: 3-4 people.

  • 1 pound Bianco Italian Style Chicken Sausage
  • 1 large sweet potato, peeled and cubed
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 head broccoli, chopped
  • Parmesan cheese
  • Parsley flakes
  • Salt, pepper, garlic powder, onion powder (to taste)
  • Olive oil
  1. Heat pan to medium-high heat and add a bit of olive oil. Partially cook sausages by frying for 2-3 minutes each side. Slice.
  2. Pre-heat oven to 425 °F. Add chicken sausage and veggies to a baking tray.
  3. Add olive oil and spices. Mix well until everything is coated.
  4. Spread everything into a single layer. Top with parsley flakes.
  5. Bake for 25 minutes. Halfway through, mix everything around.
  6. Sprinkle parmesan cheese over everything. Bake for another 5-10 minutes. Serve.

Breakfast Sausage French Toast Roll-Ups

Time: <30 minutes. Serves: 4-5 people.

  • 1 pound Bianco Breakfast Sausage
  • 14 slices bread
  • 4 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Butter
  • Maple syrup
  1. Heat a pan to medium heat. Add a bit of butter to pan. Fry your breakfast sausages until cooked.
  2. Using a rolling pin, flatten out each slice of bread. Cut off the crusts.
  3. Tightly roll up each breakfast sausage in each slice of bread.
  4. In a bowl, whisk together eggs, milk, vanilla extract and cinnamon. Dip each roll-up in the mixture and coat each well.
  5. Add a coat of butter to a hot pan. Cook your roll-ups, turning accordingly, until golden-brown on both sides. Serve with maple syrup.

Spicy Tuscan Chicken Fried Rice

Time: <45 minutes. Serves: 4-5 people.

  • 2 pound bag Bianco Tuscan Style Chicken Thighs, cooked and cut up
  • 1 pound cooked, cold rice (your choice of rice)
  • 1 large onion, chopped
  • 2 red bell peppers, chopped
  • 16 oz white mushrooms, sliced
  • Crushed red pepper
  • Italian seasoning
  • Salt and pepper
  • Butter
  1. Cook your chicken thighs using your cooking method of choice. We suggest the grill, for about 15 minutes, flipping accordingly. Cut up your chicken thighs when cooked.
  2. Heat a large pan or griddle to medium heat. Add butter and cook your vegetables. Season with salt and pepper.
  3. When vegetables begin to soften, add rice and your cut up chicken thighs. Mix together well for a few minutes.
  4. Add more butter. Mix as it melts.
  5. Add in crushed red pepper and Italian seasoning. Mix everything together well. Serve.

Sausage Tortellini Soup

Time: <45 minutes. Serves: 4-5 people.

  • 1 pound Bianco Sweet or Hot Sausage Meat
  • 16 oz cheese tortellini
  • 1 medium onion, diced
  • ½ cup celery, diced
  • ½ cup carrots, diced
  • 28 oz can crushed tomatoes
  • 4 cups chicken broth
  • 2 cups spinach
  • ½ cup heavy cream
  • ½ cup dry white wine
  • 6 cloves garlic, minced
  • Salt, pepper, Italian seasoning, crushed red pepper, to taste
  • Shredded parmesan cheese
  • Butter & Olive oil
  1. Heat a large pot to medium heat. In melted butter and olive oil, begin cooking your diced onions, celery and carrots. Add in your seasonings, to taste. Sauté for 5 minutes or so, until they begin to soften.
  2. Add in your Bianco Sausage Meat. Mix in and cook until browned.
  3. Deglaze with white wine, lightly scraping up anything on the bottom of the pot. Let the wine cook out for a couple of minutes.
  4. Add chicken broth and crushed tomatoes. As needed, season again with salt and pepper. Stir well and simmer for about 25 minutes.
  5. Add in your tortellini pasta and spinach. Stir and let simmer for another 5 minutes or so.
  6. Pour in heavy cream and add shredded parmesan. Stir for a couple minutes and then serve.

Sausage Bruschetta

Time: <30 minutes. Serves: 6 people.

  • 1 pound Bianco Sweet or Hot Sausage Meat
  • 1 French baguette, cut into 12 slices
  • 3 cloves garlic, finely minced
  • 2 cups shredded mozzarella cheese
  • Chopped parsley, for garnish
  • Olive Oil
  1. Heat oven to 350 °F. Brush olive oil on your 12 baguette slices.
  2. Place baguette slices on a baking sheet and put in oven for 5 minutes or until they are lightly toasted.
  3. In a bowl, combine your sausage meat, minced garlic and shredded mozzarella cheese. Mix everything together well. Be sure to break up the sausage meat as you mix.
  4. When your bread is toasted, remove from oven and spread your sausage mixture on each slice of bread. Bake for 15 minutes or until sausage is cooked through.
  5. Top each slice with some chopped parsley. Serve.