Easy Stuffed Italian Sausage

 

  

Have you ever thought you were taking one thing out of the freezer only to discover when it thaws out that it is something else entirely? It happens to me a fair bit. Especially if I am in a hurry or tired.

I thought I was taking chicken out yesterday, but what I ended up taking out was mild Italian Sausage, and not whole links, but cocktail links.  Just one of those days!!

 

I like Italian Sausage though, so all was not lost. I was just going to take it out of the skins and make a pasta sauce, but then I stumbled upon this recipe on 12 Tomatoes  for a stuffed Italian Sausage. 

It was a recipe they had adapted from Cook At Home Mom.   And it used only three ingredients. 

 

Three ingredients and one dish!! Low carb, keto friendly, and gluten free friendly if your sausages and sauce are also gluten free!!  Quick, easy and delicious?  Count me in!!

I am all for taking the easy route so long as it is also the delicious route!  I was intrigued and I had to try it.  I could not resist.

 

They did use full sized sausages, but I thought that it would also work very well with the cocktail sized ones.  

Not only would they be the perfect size for an appetizer, but they would also work well in slider buns for Stuffed Italian Sausage Sliders! 

I did make a few changes though. In the main being that I used a four cheese Italian blend rather than string mozzarella cheese. That's just not something I have in my house. I used to keep it on hand when I had Mitzie as it was one of her favorite things, but  . . . my KitKats are not into string cheese. 

 

WHAT YOU NEED TO MAKE EASY STUFFED ITALIAN SAUSAGE

Could this list be any shorter? I think not! 

• 6 uncooked Italian sausages (or 12 cocktail sized Italian sausages)
• 1 cup (130g)of grated Italian blend cheese (I used a mix of mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone, but you can just use mozzarella)
• 1 cup (245g) prepared marinara sauce

 

Make sure you use a good quality sausage for this. I like the PC Free From Sausages here in Canada. I have found them to be incredibly juicy and flavor filled.

Not only that but they are meaty and not full of fillers and other nasty bits. They are also made from grain fed Canadian pork which has been raised without the use of antibiotics.  This is important to me.

  

In the original recipe they did use the string cheese, but I felt a four cheese blend would work nicely and taste even better. I was right. 

I used a mix that contained mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone. If you can't find a cheese blend, then you could mix up your own blend using the cheeses you have on hand, or you could use just mozzarella.

I thought the cheese blend would make for some nice flavors and it really did.

 

You also want to use a marinara sauce with a nice flavor. I used one with garlic and basil.  You can use whatever sauce you happen to enjoy.

There is no end to the variety that is available in the shops these days. When I was a child there was Catelli basically and it came in a tin. At least that is what my mother always bought.  We didn't mind. We didn't know any better! 

 

HOW TO MAKE EASY STUFFED ITALIAN SAUSAGE

Nothing could really be easier.  I promise!! 

Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow casserole dish large enough to hold the sausages in a single layer. 

 

Pour the marinara sauce into the casserole dish and spread it out evenly.

 

Using a sharp knife, or a pair of kitchen scissors, cut each sausage in half down the center lengthwise, taking care not to cut all the way through.  You want to be able to open them up like a book without them falling apart.

 

Open out each sausage and stuff 1/6 (1/12th) of the grated cheese into the center of the sausage and gently press the sausage back into shape. 

Place the stuffed sausages into the baking dish on top of the marinara sauce. 

 

Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. Uncover and bake for a further 10 to 15 minutes, until the sausages are completely cooked through, and starting to brown. 

If desired, pop briefly beneath a hot broiler/grill for five minutes. 

And that's it!  Easy peasy and ready to serve with your favorite pasta, or rice, or even potatoes.  Popped between a couple slices of garlic bread these would make for a great Italian Sandwich! 

Gooey,  cheesy, saucy, and lightly spiced, you just can't go wrong. I predict this is going to become a family favorite, both for the ease of preparation and for the taste!   

Easy Stuffed Italian Sausage

Yield: 6

Author: Marie Rayner

Prep time: 5 MinCook time: 50 MinTotal time: 55 Min

Quick and easy to make. Low carb and gluten free if you choose a gluten free sausage and sauce. Only three basic ingredients and delicious. What more could you want?

Ingredients

• 6 uncooked Italian sausages (or 12 cocktail sized Italian sausages)
• 1 cup (130g)of grated Italian blend cheese (I used a mix of mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone, but you can just use mozzarella)
• 1 cup (245g) prepared marinara sauce

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow casserole dish large enough to hold the sausages in a single layer.
2. Pour the marinara sauce into the casserole dish and spread it out evenly.
3. Using a sharp knife, or a pair of kitchen scissors, cut each sausage in half down the center lengthwise, taking care not to cut all the way through.
4. Open out each sausage and stuff 1/6 (1/12th) of the grated cheese into the center of the sausage and gently press the sausage back into shape.
5. Place the stuffed sausages into the baking dish on top of the marinara sauce.
6. Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. Uncover and bake for a further 10 to 15 minutes, until the sausages are completely cooked through, and starting to brown.
7. If desired, pop briefly beneath a hot broiler/grill for five minutes.

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