Italian Sausage Archives - Wife Of A Hunter

Venison Italian Sausage White Pizza

Sophie May — Mon, 27 Jun 2022 17:11:03 +0000

This Venison Italian Sausage White Pizza is a delicious way to use your venison!

I’ve been wanting to make wild game pizza FOREVER!! I was hoping I would get sent a free pizza oven, because I’m poor lol, but my husband surprised me with one for my birthday. It’s been everything I wanted and more and if you’ve been on the fence about buying one, I would say do it!

Making your own pizza at home is good, but a regular oven can only get you so far. Going to your favorite pizza place and getting the perfect pizza with the leoparding on the crust always shows you the difference. Leoparding is the little charred black bubbles on the crust you don’t get at pizza hut, papa johns, dominos, or your home oven. To get this you need a pizza oven that gets really hot. My pizza oven gets up to 900 degrees Fahrenheit, which will get you those delicious black bubbles, and cooks the pizza in ~2 minutes.

Furthermore, I’ve been dying to put my venison Italian sausage recipe onto some pizza. And when I think about sausage pizza I think of peppers and onions! Plus, I thought a little homemade white sauce would work better than your average marinara pizza sauce.

It turning out great! By far the hardest part is getting the dough all ready and shaped like an actual circle instead of amoeba like creature lol.

I had a couple people on my Instagram say they’d be interested in more of a rundown on how my pizza oven works. If you’d also be interested in that leave a comment down below, and if you enjoy making this pizza leave a review in the comments. I’ll have more pizza recipes coming in the coming weeks, but in the meantime ENJOY this one and whatever your mind thinks of!

Venison Italian Sausage White Pizza

Delicious White Pizza topped with venison sausage, peppers, and onions.

Course Main Course

Cuisine American, Italian

Keyword American, Ground Venison, Italian, Italian Sausage, Pizza, Venison, White Pizza

Prep Time 15

Cook Time 2

Servings pizzas

Author Sophie May

Equipment

Pizza oven

Ingredients

2 pizza dough balls make beforehand
cornmeal for moving pizza
1/2 lb venison Italian Sausage browned
1 small yellow onion sliced
1 red bell pepper cored and sliced
1 green bell pepper cored and sliced
olive oil enough to brown the vegetables
2 cloves garlic finely chopped
2 T unsalted butter
1 1/4 C whole milk
2 T all-purpose flour and extra for workstation
1/4 tsp kosher salt
1/4 tsp pepper
1/4 tsp Italian seasoning
1/4 heaping C shredded parmesan cheese
16 oz shredded mozzarella

Instructions

White Sauce

Melt your butter in a saucepan over medium heat.
Stir in the flour and continue stirring for ~1-2 minutes not letting it brown.
Slowly add in your milk until smooth and thick
Stir in your salt, pepper, Italian seasoning, and garlic.
Add your parmesan cheese and stir for another ~30 seconds.
Remove from heat and stir until the cheese is melted and the sauce is smooth.

Pizza Oven

Preheat your pizza oven. Mine takes ~20-30 minutes to get up to temperature.

Vegetables

Sauté your vegetables in a pan over medium with some olive oil.
Cook until softened and with a slight char.

Assembly

Place a mixture of cornmeal and flour on your workstation for the bottom of your pizza.
Take your dough ball and stretch into the shape of a circle. This takes some practice and there are many videos on YouTube for reference! Also, an amoeba shaped pizza tastes just as good as a circle!
Ladle on your sauce (you can reheat it if it's too solid) and top with enough shredded mozzarella to cover your pizza, but not piled incredibly high.
Finally top with your browned Italian sausage and sautéed vegetables.

Cook

Place some more cornmeal onto your pizza peel and then move your pizza onto your peel. If your pizza has enough cornmeal or flour it should slide onto the peel (again watch videos on YouTube for help).
Put your peel into the oven and slowly shake the pizza forward and backwards before quickly pulling the peel away (YouTube).
Cook for ~30-45 seconds and then pull the pizza out.
Turn the pizza 180° and put back in for ~20-30 more seconds.
Take out again and if there are any parts of the pizza you want cooked more turn that part to the heat source and place back in the oven for ~5-10 seconds.
Remove the pizza from the oven and let rest for a couple of minutes.
Slice and ENJOY!

The post Venison Italian Sausage White Pizza appeared first on Wife Of A Hunter.

Venison Italian Sausage and Tortellini Soup

Sophie May — Wed, 02 Mar 2022 19:53:59 +0000

While you’re working your way through your venison, counting down the days for turkey hunting to start, give this delicious Venison Italian Sausage and Tortellini Soup recipe a try!

Soup weather doesn’t last for that long in Texas. Here in San Antonio, we’re pushing our way back into the upper 70s. However, for the rest of the country, this recipe still applies!

This is another recipe using my Venison Italian Sausage. It still might be my favorite thing I’ve made on this page, so if you haven’t tried it yet, give it a shot! It’s a simple, creamy, flavorful soup, that makes me wonder why I don’t eat soup more often.

It’s also a single pot meal, if you’re into that sort of thing (less dishes cleaned is always a win in my book). You brown your sausage in a large stockpot and then remove the meat to let it drain. You then sauté your vegetables and then, in layman’s terms, you just start throwing everything into your pot until you have a delicious soup!

Again, if you have any questions let me know in the comments, and most of all, I hope you guys ENJOY this meal as much as my family did!

Venison Italian Sausage and Tortellini Soup

Delicious venison soup

Course Main Course

Cuisine American, Italian

Keyword Italian Sausage, Soup, Tortellini, Venison

Prep Time 20

Cook Time 25

Servings

Author Sophie May

Ingredients

1 lb Venison Italian Sausage
1 small yellow onion diced
1 small shallot diced
2 large carrots peeled and diced
1 tsp salt
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp red pepper flakes
1 tsp black pepper
1 tsp Tony Chachere's creole
5 garlic cloves minced
1/4 C all-purpose flour
5 C chicken broth
6 oz spinach chopped
19 oz cheese tortellini
1 C heavy cream or more for desired creaminess
1/2 C parmesan cheese

Instructions

Heat a large stockpot over medium-high heat.
Cook your Italian Sausage until browned and remove using a slotted spoon. Place the sausage on a paper towel lined plate and set aside.
Add in your onion, shallot, and carrots and sauté for 5 minutes, or until the vegetables are soft.
Then add your garlic and sauté for an additional 2 minutes, or until fragrant. Stir occasionally to prevent burning.
Whisk in flour and cook for 1 minute. Gradually add in your chicken broth, stirring to combine, and all of your spices.
Continue cooking until the mixture reaches a simmer, then reduce the heat to medium-low and simmer for an additional 6 minutes.
Add in your sausage, tortellini, and spinach.
Once your spinach has wilted add your heavy cream and parmesan.
Add more parmesan cheese for topping if desired and ENJOY!

The post Venison Italian Sausage and Tortellini Soup appeared first on Wife Of A Hunter.

Stuffed Venison Italian Sausage

Sophie May — Thu, 27 Jan 2022 01:40:16 +0000

This is my Stuffed Venison Italian Sausage Sandwiches I made immediately after making some linked sausage and it is delicious!

This is a very simple recipe that depends on you already having the Venison Italian Sausage Links made. After they are made, and brought up to temperature, they are a piece of cake! I cut the links down the side so they would lay down flat in the pan, but if your sausages are long enough to stay flat you can cut them down the middle. I used burrata cheese to fill them, but you can use whatever cheese you want (the burrata is delicious though).

After filling them you basically just top with marinara sauce and mozzarella cheese and throw it in the oven! Toast your bread if you want and then throw your wieners on the top and you have yourself a delicious sammich! Enjoy!

Stuffed Venison Italian Sausage

Delicious way to fill some Italian sausages!

Course Main Course

Cuisine American, Italian

Keyword Italian Sausage, Sausage, Stuffed

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sophie May

Ingredients

5 Cased Venison Italian Sausage Links or enough to fill a pan
8 oz burrata cheese
15 oz marinara sauce your favorite sauce
8 oz shredded mozzarella cheese I used thick cut
5 bollilos any sub bread will work
garlic butter* enough to spread on both sides of the bun

Instructions

Preheat oven to 400°F.
Coat bottom of pan with marinara sauce.
Cut sausages down the side, so they lay flat, and fill with burrata cheese.
Cover sausages with marinara and ~ 8oz of shredded mozzarella cheese.
Cook in the oven for ~20 minutes or until desired melty/browness of cheese.
Cut sub bread in half like a hotdog bun leaving edges in tact.
Heat a skillet to medium-high.
Spread garlic butter on the inside of both sides.
Lay butter side down on skillet and toast until desired crispiness.
Fill bread with meat, cheese, and saucy goodness.
ENJOY!

Notes

*I combined unsalted butter, salt, pepper, garlic, and parsley until I liked how it looked.

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Italian Sausage, Potato, and Spinach Soup

Sophie May — Wed, 19 Jan 2022 18:05:52 +0000

Is any other part of the country cold?? This Italian Sausage, Potato, and Spinach Soup should warm you right up on these cold January days!

I love soup. I think my favorite lunch is a soup, sandwich, and salad style meal. It’s also great as an appetizer or if it’s a hearty potato filled one, like this, I can just eat it for dinner.

This Italian Sausage, Potato, and Spinach Soup is a meal I have eaten for years. It is a tried-and-true recipe that I adapted to give more flavor and to use with my Venison Italian Sausage recipe. I’ve said it a couple times already, but if you haven’t tried my Venison Italian Sausage recipe yet you really should!

Furthermore, this is the type of meal that will flavor up with time. So, make a big ole pot of it and eat on it for a couple of days. Also, it’s an easier recipe to make. Your major steps are browning some onions and meat and boiling your potatoes. Not too bad! So during these chillier months do yourself a favor and throw this soup together and ENJOY!

Italian Sausage, Potato, and Spinach Soup

Delicious soup made with Venison Italian Sausage to warm your soul this winter day!

Course Main Course

Cuisine American, Italian

Keyword Italian, Italian Sausage, Potatoes, Soup, Spinach, Venison

Prep Time 10

Cook Time 1

Servings

Author Sophie May

Ingredients

1 lb Venison Italian Sausage
1 onion diced
6 oz baby spinash roughly chopped
1 T olive oil
3 cloves garlic minced
1 lb red potatoes diced
5 C chicken
1/2 C heavy cream
1 tsp basil dried
4 bay leaves
1 tsp salt plus extra to taste
1 tsp black pepper plus extra to taste
3/4 tsp red pepper flakes
1/4 tsp thyme
3/4 tsp oregano dried

Instructions

Heat olive oil in a large stockpot or Dutch oven and add onions. Cook until slightly browned.
Add your Italian sausage to the onions and cook until browned. Make sure to crumble the sausage as you cook it and drain the excess fat at the end.
Stir in your garlic and your seasonings. Add extra salt and pepper to taste if it needs it.
Stir in chicken broth and bay leaves and bring to a boil. Add your potatoes and cook until tender, about 10 minutes.
Stir in your spinach until it begins to wilt, ~1-2 minutes.
Stir in the heavy cream until heated through, ~1 minute. Again season with salt and pepper to taste if it needs it.
ENJOY!

The post Italian Sausage, Potato, and Spinach Soup appeared first on Wife Of A Hunter.

Venison Sausage and Beef Bolognese

Sophie May — Sun, 02 May 2021 04:03:30 +0000

Honestly, I just love pasta. I could leave it at that, and I feel like most people would understand me! This recipe was developed because my sweet grandmother lives on a farm and had a cow butchered. She gave us over 100 pounds of ground beef and I wanted to put a good dent in it. Bolognese is such a tasty Italian meal and it immediately popped in my head, and I thought there would be no better way to make it than with the Venison pan sausage from my very first recipe!

But for real, this pasta is absolutely amazing. I am not just tooting my own horn. I have made this dish multiple times for a bunch of different people and they all have loved it! I do have to warn you though, it makes a ton!! But don’t worry, those leftovers will be eaten too 😊. Also pair this with my garlic bread recipe and you’ll be in for a delicious garlic overload!

Venison Sausage and Beef Bolognese

Great way to use your pan sausage from my very first recipe I ever made!

Course Main Course

Cuisine American, Italian

Keyword Beef, Italian, Sausage, Venison

Prep Time 10

Cook Time 35

Total Time 45

Servings

Author Sophie May

Equipment

Pasta Pot with Strainer

Ingredients

2 tbsp olive oil
1/2 white onion
2.5 cloves garlic
handful of baby carrots
salt to taste
pepper to taste
1/2 tsp red pepper flakes can add more depending on spice tolerance
1 tsp Italian seasoning
1 lb ground beef can use ground venison too if desired
1 lb deer pan sausage
3/4 can pesto tomato paste
1 jar Rao’s marinara or your favorite sauce
6 oz shredded Swiss & gruyere or favorite white cheese
1/4 cup heavy cream or up to 1 cup for desired pinkness
Package of Spaghetti cooked as directed
Parmesan cheese for topping

Instructions

Food process onion, garlic, and carrots until very finely chopped.
Over high heat start to heat olive oil. Add minced veggies and cook til brown (~3-5min) adding in salt, pepper, Italian seasoning, a pinch of red pepper flakes.
Once the desired color, add pesto tomato paste. Cool until a dark maroonish red color ~5 min. Remove from pan and put in a dish to be used later.
Add meats to the pan that was just used. Break up the meat and combine. Once browned drain oil off and return to pan.
Add the tomato paste mixture and mix well. Add pasta sauce and mix well. Add cheese mixture and mix till combined. Add a dash of heavy cream (until desired pink color)*. Add pasta.
Add Parmesan cheese on top if desired and ENJOY!
*honestly this step can be skipped. The pasta is great with just the red sauce. The heavy cream just gives it more creaminess.

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