YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“Normally when I think of Italian sausage links I tend to think of the typical Sausage, Peppers, & Onions. It’s great but I get bored with the same recipe. So when I was rummaging through my fridge and spied my 5lb tub of ricotta, I knew I wanted to put a spin on it. This recipe is so incredibly easy, though it does require a bit of patience when it comes to making the sausages into boats. But what I love about this filling is that you can use it in this recipe, stuffed shells, lasagna, manicotti and so forth.”
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Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 6 Italian Sausage Links
- 1/2 Cup New York Style Ricotta
- 3/4 Cup Freshly Shredded Mozzarella
- 1/3 Cup Grated Parmesan
- 1 1/2 Tablespoons Chupacabra Italian Seasoning
- 1 Large Egg
- 1 Cup Marinara, Warmed
- Garnish: Fresh Oregano and Grated Parmesan
INSTRUCTIONS
- To a bowl, add the 3 cheeses, egg, and Chupacabra Italian Seasoning. Using either a spatula or electric mixer, mix it all together until well combined. Set it aside while you make the sausage boats.
- Using a paring knife, make a slit about 1/2″ from each end lengthwise. Make sure to not cut all the way through.
- Using your fingers, press down and out on the sausage creating a boat. You’re gently spreading it out and apart.
- Place the filling into each boat stuffing it up and mounding up above the top of the sausages slightly.
- Put the tray of stuffed sausage boats into the fridge, uncovered while you heat up the smoker. Fill the hopper with your pellets of choice. I went with a competition blend.
- Start up the smoker and set the temperature to 300F. Once the smoker is to temp, wait 15 minutes and add the tray of prepared stuffed sausages to the top rack (it’s best to leave them on the cooling rack). Smoke for 45-50 minutes or until the internal temperature reads 165F.
- To plate, top each sausage with warm marinara, grated Parmesan, and oregano.
“Normally when I think of Italian sausage links I tend to think of the typical Sausage, Peppers, & Onions. It’s great but I get bored with the same recipe. So when I was rummaging through my fridge and spied my 5lb tub of ricotta, I knew I wanted to put a spin on it. This recipe is so incredibly easy, though it does require a bit of patience when it comes to making the sausages into boats. But what I love about this filling is that you can use it in this recipe, stuffed shells, lasagna, manicotti and so forth.”
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 6 Italian Sausage Links
- 1/2 Cup New York Style Ricotta
- 3/4 Cup Freshly Shredded Mozzarella
- 1/3 Cup Grated Parmesan
- 1 1/2 Tablespoons Chupacabra Italian Seasoning
- 1 Large Egg
- 1 Cup Marinara, Warmed
- Garnish: Fresh Oregano and Grated Parmesan
INSTRUCTIONS
- To a bowl, add the 3 cheeses, egg, and Chupacabra Italian Seasoning. Using either a spatula or electric mixer, mix it all together until well combined. Set it aside while you make the sausage boats.
- Using a paring knife, make a slit about 1/2″ from each end lengthwise. Make sure to not cut all the way through.
- Using your fingers, press down and out on the sausage creating a boat. You’re gently spreading it out and apart.
- Place the filling into each boat stuffing it up and mounding up above the top of the sausages slightly.
- Put the tray of stuffed sausage boats into the fridge, uncovered while you heat up the smoker. Fill the hopper with your pellets of choice. I went with a competition blend.
- Start up the smoker and set the temperature to 300F. Once the smoker is to temp, wait 15 minutes and add the tray of prepared stuffed sausages to the top rack (it’s best to leave them on the cooling rack). Smoke for 45-50 minutes or until the internal temperature reads 165F.
- To plate, top each sausage with warm marinara, grated Parmesan, and oregano.
