Italian Sausage Crostini – by Serendipity Food

 

Recipe from: Serendipity Catering

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

Italian Sausage Crostinis

Course: Main Dish
Servings: 10 slices

Ingredients

  • 1 package Polidori Hot Italian Sausage
  • 1/4 jar Sundried Tomatoes
  • 2 ounces Goat Cheese Crumbled
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 loaf French Bread 1/4 inch slices
  • Balsamic Reduction
  • Fresh Microgreens or Fresh Basil thinly sliced

Instructions

  • In pan over medium heat, break up sausage to smaller pieces and cook all the way through. Drain any excess oils and set aside.
  • Preheat oven to 350 degrees. Brush bread slices lightly with olive oil, place on lined baking pan and toast bread slices for 5-7 minutes. Take out of the oven and set aside.
  • Drain sun tomatoes and dice into smaller pieces. Damp pieces with napkin to get rid of excess liquid. Toss tomatoes, 1 tsp of olive oil, goat cheese crumbles and sausage until well combined. Season with salt and pepper as needed.
  • Top crostini bread with spoonful of sausage mix. Garnish with a microgreens or fresh basil and lightly drizzle balsamic reduction on top.

Dairy-Free Sausage Stuffed Mushrooms

 

 

Recipe from: sofabfood.com

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Dairy-Free Sausage Stuffed Mushrooms

Servings: 10 people (Click to adjust numberof servings)

Ingredients

  • 20 ounces baby bella mushrooms (2 packs)
  • 1 pound Polidori Hot Italian Sausage uncooked, removed from casing
  • 1/2 cup panko bread crumbs
  • 1/4 cup parsley leaves chopped

Instructions

  • Preheat oven to 375ºF. Spray a baking dish with non-stick spray.
  • Cook Italian sausage over high heat for about 5 minutes, or until browned and fully cooked, using the spatula to break up the sausage.
  • Transfer the cooked sausage to a large bowl and allow to cool for 5 minutes. Add the panko bread crumbs and parsley leaves, and mix well.
  • Remove the stems from the mushrooms and set aside (they would be great for a homemade vegetable broth!). Stuff the mushrooms with the sausage mixture and place in a baking dish. Bake at 375ºF for 12-15 minutes, until the mushrooms are cooked and the sausage topping is nice and crispy. Serve immediately.

Notes

Larger mushroom caps are easier and faster to fill for this recipe.

Gluten-Free Cheddar-Chive Sausage Bites made with Baking Mix

 

Recipe from: KingArthurflour.com

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Gluten-Free Cheddar-Chive Sausage Bites made with Baking Mix

Servings: 10 people (Click to adjust numberof servings)

Ingredients

  • 1 pound Polidori Breakfast or Italian Sausage uncooked
  • 2 cups cheddar cheese grated
  • 1/4 cup fresh or dried chives chopped
  • 2 cups King Arthur Gluten-Free All-Purpose Baking Mix
  • 1 pinch Cayenne pepper optional, for kick
  • 2 large eggs

Instructions

  • Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.
  • Stir together all of the ingredients in a large bowl, mixing until well combined.
  • Roll the mixture into 1" balls; a tablespoon cookie scoop works well for portioning. Place the balls onto the prepared baking sheet, leaving about 1" between them.
  • Bake the bites for 18 to 20 minutes, until they're golden brown. Remove them from the oven, and cool slightly before serving.
  • Store any leftovers in the refrigerator for several days; freeze for longer storage.

Notes

Yield: about 36 bites.