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Award Winning Chili
Award Winning Chili
  • 3 cups Caldarello Italian Sausage, crumble bulk or diced link
  • 1-1/2 cups green and red bell peppers, coarsely chopped
  • 1 cup Anaheim pepper rings (optional)
  • 1 can (15oz.) black beans
  • 1 can (20oz.) red beans
  • 4 cups of water
  • 1 can (16oz.) stewed tomatoes
  • 1 can (16oz.) tomato sauce
  • 4 tbs chili powder
  • 1 medium yellow onion, coarsely chopped
  • Fry or smoke sausage. Drain if fried. Place sausage in 6 QT. Pot. Add all other ingredients. Bring to a boil. Simmer 1 hour or more over medium heat.

Chile Relleno Casserole
Chile Relleno Casserole
  • 1 lb. Caldarello Italian Sausage
  • 3 cans (4 oz.) whole green chilies, drained and cut in half lengthwise
  • 4 cups (16 oz.) shredded Colby cheese
  • 4 cups (16 oz.) shredded Monterey Jack cheese
  • 6 eggs, beaten
  • 1 can (5 oz.) evaporated milk
  • 2 Tbs. all-purpose flour
  • Cook sausage over medium heat until browned, stirring to crumble; drain well. Layer chilies in a lightly greased 13x9x2 dish. Sprinkle with sausage and cheeses. Combine eggs, milk, and flour, mixing well. Pour over sausage and cheese. Bake uncovered at 325 degrees for 45 minutes.

Corn Chowder
Corn Chowder
  • 1/2 lb. Caldarello Italian Sausage
  • 3 ears fresh corn (or I can kerneled corn)
  • 4 cups whipping cream
  • 2 cups chicken stock or canned broth
  • 4 garlic cloves, minced
  • 10 fresh thyme sprigs
  • 1 bay leaf
  • 1-1/2 onions, finely chopped
  • 2 Tbs. unsalted butter
  • 2 tsp. minced jalapeño chilies with seeds
  • 1/2 tsp. ground cumin
  • 2 Tbs. all-purpose flour
  • 2 medium baking potatoes, peeled, cut into 1-inch cubes
  • 1-1/2 tsp. chopped fresh chives
  • Cut corn from cob. Place cobs in large saucepan; set kernels aside. Add cream, stock, garlic, thyme, bay leaf and 1/3 onions to pan. Simmer 1 hour, stirring occasionally. Strain through sieve set over large bowl, pressing on solids with back of spoon. Set corn stock aside. Cook sausage in large skillet until cooked through turning occasionally. Cool sausage: cut into 1-inch pieces. Melt butter in large saucepan over medium heat. Add remaining 2/3 of onions, chilies and cumin and sauté 5 minutes. Add flour and stir 2 minutes.Gradually whisk corn stock. Add sausage and potatoes. Cover and cook until potatoes are tender, about 25 minutes. Add corn and cook until just tender, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Sprinkle with chopped chives when served.

Sausage Casserole
Sausage Casserole
  • 1-1/2 lbs. Caldarello Italian Sausage
  • 1/2 cup butter
  • 1/2 lb. fresh mushrooms, sliced
  • 1-1/4 cups yellow onions, thinly sliced
  • 12 slices buttered bread, crusts removed
  • 4 cups grated sharp cheddar cheese
  • 5 Eggs
  • 2 cups milk
  • 3 tsp. Dijon mustard
  • 1 tsp. dry mustard
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tbs. chopped parsley
  • In a skillet melt butter and brown mushrooms and onions until tender, 6 to 8 minutes. Set aside. Cook the sausage and cut into pieces. In a greased 9x13 casserole, place six slices of bread, half the mushroom mixture, half the sausage and half of the cheese. Repeat layers, ending with the cheese. Combine eggs, milk, mustards, nutmeg, salt and pepper and pour over the casserole. Cover and refrigerate overnight When ready to bake, sprinkle parsley over the top and bake, uncovered, at 350 degrees for 1 hour.

Sausage & Artichoke Soup
Sausage & Artichoke Soup
  • 2 lbs. Caldarello Italian Sausage
  • 1 small onion, chopped
  • 1-1/2 Tbs. minced garlic
  • 2 cans (15 oz.) tomatoes, coarsely chopped, including juice
  • 3 fresh sweet basil leaves, coarsely chopped, or 1-1/2 tsp. dried basil
  • 1/2 tsp. oregano
  • 1 Tbs. minced parsley or parsley flakes
  • 1-1/2 tsp. crushed red pepper
  • 1 envelope dry onion soup mix
  • Salt and coarsely ground pepper to taste
  • 2 Tbs. granulated beef bouillon
  • 6 cups water
  • 1 can (15oz) artichoke hearts, chopped into small pieces. including liquid
  • 1 cup small pasta, such as stars
  • Brown sausage in skillet, remove sausage, reserving drippings in pan, and set aside. Add onion to skillet and sauté until soft. Add garlic and sauté about 1 minute. In large stockpot, combine sausage, onion and garlic with remaining ingredients, except pasta. Simmer 1-1/2 hours. Raise heat to low boil, add pasta and cook until done.

Sausage & Cheese Tarts
Sausage & Cheese Tarts
  • 1/2 lb. Caldarello Italian Sausage
  • 1-1/4 cups biscuit mix
  • 1/4 cup butter or margarine, melted
  • 2 Tbs. boiling water
  • I egg, slightly beaten
  • 1/2 cup half-and-half
  • 2 Tbs. thinly sliced green onions
  • 1/2 cup (2 oz.) shredded cheddar or Swiss cheese
  • Cherry tomato rose (optional)
  • Fresh parsley sprigs (optional)
  • Preheat oven to 350 degree. Cook sausage over medium heat until browned, stirring to crumble: drain and set aside. Combine biscuit mix, butter, and boiling water, stir well. Press about 1 Tbs. of dough into bottom and up sides of well-greased and floured muffin cups. Spoon sausage evenly into cups. Combine egg, half-and-half, and green onions; stir well. Spoon about 1 Tbs. egg mixture into each cup. Bake at 375 degrees for 20 minutes: Sprinkle cheese over each tart bake an additional 5 minutes_ If desired. Garnish platter with tomato rose and parsley.