Archive for May, 2010

In honor of National Celiac Awareness Month, we are proud to post one-of-a-kind recipes created by Seattle chefs and bloggers.

To cap off our celebration of gluten-free, we are honored to post an original recipe from  The Gluten-Free Girl and the Chef (aka Shauna and Dan Ahern). Enjoy!

Isernio’s Breakfast Sausage with Spring Onion Potato Hash

for the hash

  • 3 large Yukon gold potatoes, cut into 3/4-inch cubes
  • 1 bunch spring onions, sliced thin
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon garlic, peeled and smashed
  • 2 tablespoons high-quality extra-virgin olive oil
  • Kosher salt and cracked black pepper

Preheat the oven to 425°.

Toss all the ingredients together in a large bowl. Transfer to a 9 x 12 baking dish. Cover the baking dish with tin foil. Bake in the oven until the potatoes are tender to the fork, about 45 minutes to 1 hour. Take out of the oven and remove the tin foil.

(This could be made the day before, then re-heated, which might make the taste even fuller.)

for the sausages

  • 4 Isernio’s breakfast links

Preheat the oven to 450°

Blanch the sausages in a pot of boiling water for 2 to 3 minutes. Drain the water from the sausages. Take the hash out of the refrigerator. Pour a little bit of olive oil over the top of the hash. Put the sausages on top of the hash.  Slide it into the oven and cook, tossing occasionally, until the sausages have browned and the hash is hot, about 10 to 15 minutes.


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Getting Grilled

In honor of T.G.I.F., we’re giving you T.F.G.I. (tips for grilling Isernio’s).

We asked around the Isernio’s office before our employees had a chance to skip out early to find out what they’ll be grilling this Memorial Day weekend.

Here’s what they had to say:

Mary Ann Peterson, Administrative Assistant:

In a grilling basket, take the Chicken Brats – don’t parboil – and sliced yellow onion.  Grill together on med-low, flipping and shaking the basket occasionally until the onions are caramelized and the sausage is done.  Don’t be in a hurry, and don’t turn up the heat.  The onions need time to caramelize with the drippings from the sausage as it cooks.  Serve on a soft warmed sourdough sandwich roll and drizzle with a sweet/spicy mustard sauce.  Add shredded cheese of choice, if desired.  Also works well with the other flavors, especially the Chicken Provolone & Herb and Chicken Spinach & Feta varieties, as these have a little more juices that help caramelize the onions.

Ingrid Harger, Sales Coordinator:

I prefer to par-cook the sausage before grilling – simmer in a pot of water (or beer) on the stove for about 7 minutes, then place the sausages on the grill to brown.  This helps the sausage get cooked all the way through first, and it doesn’t burn on the grill.  Serve on a bun with onions and spicy mustard – couldn’t be more simple.  Or, after par-cooking, cut the sausage into chunks and skewer with vegetables on a kabob and grill, basting with your favorite marinade.  Yum.

I also like to make burgers out of our Ground Chicken and Ground Pork.  Mix 1 package of Ground Chicken or Pork with a few dashes of salt, pepper and garlic powder (and any other spices you like).  Form into patties and grill.  These are a much healthier, less greasy option than beef, and since they have less fat they don’t shrink into little hockey pucks on the grill like some beef burgers!

John Brown, Controller:

First I have three strong men hold my dog back (she’ll grab it hot right off the grill) – then I grill the sausage. I tried distracting her with some J******ville sausage but she threw it back and tried to bite me. It’s Isernio’s or nothing apparently.

So, what will you be eating this holiday weekend? Send us some grilling tips or sausage recipes and we’ll send you some free sausage! info@isernio.com

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We’re In a Book!

This is a new book Isernio’s is featured in, The Journey of the Italians in America, written by Seattle-based Italian/American author and academic Vincenza Scarpaci.

She dedicated an entire to page us, more than Frank Sinatra!!

Check it out!

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In honor of National Celiac Awareness Month, we are proud to post one-of-a-kind recipes created by Seattle chefs and bloggers.

Today’s recipe comes from former Seattle P-I restaurant critic-turned-cook, Leslie Kelly, who also blogged about her Isernio’s gluten-free adventure for Serious Eats. Enjoy!

Grilled Sausage & Peppers with Gluten-Free Polenta

  • 8 Hot Italian Iserno’s Sausages
  • 1 red bell pepper, sliced
  • 1 orange or yellow bell pepper, sliced
  • 1 sweet onion, sliced
  • 1 tube of gluten-free polenta (you can find some at Trader Joe’s)
  • 2 cups marinara


Sear the sausages over hot coals, then move to the cooler side of the grill so they can finish cooking slowly, about 10 minutes. Then cook the peppers and onions on a grill pan on the hot side of the grill. Season with salt and pepper. When they start to brown, move to one side of the grill pan and add the polenta, which have been brushed with olive oil and seasoned with salt and pepper.

To serve, add warm marinara to flat-bottomed bowl. Add sausage, peppers and polenta.

Serves 4.

For more photos of this recipe, check out our photo album!

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In honor of National Celiac Awareness Month (you can read more about that here), we are proud to post one-of-a-kind recipes created by Seattle chefs as and bloggers.

To kick things off, chef Josh Nebe of Unicorn created a gluten-free corn dog that was inspired by his love of Curry Wurst.


Curry Wurst Corn Dog

For the batter:

  • 4 1/2 c. Cornmeal
  • 1/3 c. brown sugar
  • 1/4 lb. butter
  • 6 eggs
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 Tbsp. cornstarch
  • 2 1/2 c. corn kernels
  • 1 c. firm tofu
  • 2 1/4 c. buttermilk
  • Whatever sausage you want to make a corndog out of! Josh likes to use Isernio’s bratwurst
  • skewers to skewer the dogs


1. Dry roast corn in the oven at 500o until browned
2. Sift the dry ingredients together.
3. Melt your butter
4. Combine, roasted corn, eggs, tofu and butter milk and puree in batches in a blender. No lumps.
5. Combine the wet and the dry, finishing with the butter. Whisk together until smooth.
6. The consistency should be that of a thick batter, you can add more cornmeal or cornstarch to thicken, or more buttermilk to     thin. Its fun to play with!

To fry:

1. Crank fryer up to 350-degrees
2. Dip a skewered dog into the batter, its easier to get a good coating if you twist the stick when pulling the dog out of the batter.
3. Lightly float the battered dog in the hot oil, until the outside begins to cook. Then go ahead and drop it in.
4. Cover the dog with your 2nd basket, if you have one.  If you dont have a 2nd basket, keep turning it to ensure its cooked equally through-out.
5. After about 5 min it should be a nice dark brown color.

Its ready!

Serve with Ketchup, Mustard, Mayonnaise.

For more photos of this recipe, check out our photo album!

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“When I was growing up, my mom would always ask what she could cook for me on my birthday.  Almost always I asked for Braciole served with pasta.  Sausage is a perfect companion for this classic dish.  Ask your butcher to slice the meat thinly, about ½”.  Then pound it yourself, being careful not to tear the meat.  Enjoy this hearty dish with your family, and think of how much I enjoyed it when my mom cooked it for me.”  – Frank Isernio

Braciole con Salsiccia in Salsa

Stuffed Beef Rolls and Sausage in Sauce

  • 2 ½ lbs            Bottom round steak, thinly sliced (about ½”)
  • 5                        Isernio Italian sausages (hot or mild)
  • 3 T                    Olive oil
  • ½ c                   Chopped fresh Italian parsley
  • 3                        Cloves minced garlic
  • ¼ c                   Freshly grated Pecorino Romano cheese
  • 4                        Hard-boiled eggs, chopped
  • ½ c                   Dry red wine
  • Salt and freshly ground pepper to taste

For the sauce:

  • ¼ c                   Olive oil
  • 1/2                     Large onion, thinly sliced
  • 2-28 oz             Cans peeled whole Italian plum tomatoes, crushed by hand or coarsely chopped
  • 1 t                       Salt
  • ¼ t                     Crushed hot red chili pepper flakes
  • 4                         Fresh basil leaves, torn
  • 2                         Cloves minced garlic
  • 1 lb                     Rigatoni, Ziti, or Mostacciole pasta


Place the beef between two pieces of waxed paper.  Pound carefully with a flat-faced meat pounder or mallet until the meat is no more than ¼” thick.  Remove the waxed paper and rub the meat with olive oil, then salt and pepper to taste.

Assemble the Braciole:  Make the filling by combining the garlic, cheese, parsley, eggs, and salt & pepper to taste.  Place equal portions of the mixture on each of the beef slices.  Roll each slice lengthwise so that it is long and narrow, then tie together every two inches or so with kitchen string.  Cut rolls as necessary to fit into pot.

Place the Braciole in a warmed heavy-bottomed 6 or 7 quart pot with 2 tablespoons olive oil.  Cook over medium-high heat, turning the rolls frequently with tongs until browned, about 10 minutes.  Remove and set aside.

Brown the sausages on the outside, about 10 minutes, then remove and set aside.  Sausages do not need to be cooked all the way through.

Sauté the onions and 2 minced garlic cloves in 2 tablespoons olive oil on medium heat until soft, about 5 minutes.  Add the wine and raise the heat to a gentle boil while scraping up the browned bits on the bottom of the pot.

When the wine is reduced by half (1 – 2 minutes), return the Braciole to the pot.  Add the crushed tomatoes, salt, crushed red pepper flakes, and torn basil leaves.  Bring to a gentle steady simmer so that the sauce just barely bubbles.  Stir often and cook uncovered for one hour.  Add the browned sausages and continue cooking for another hour.

Remove the Braciole and sausages.  Keep warm in a heated covered dish or platter.

Continue to cook the sauce for another 30 minutes to thicken.  Reserve one cup sauce and keep warm.

Meanwhile, boil pasta in salted water.  Drain and add to heated sauce.  Integrate well and serve with Braciole and sausage.  Pour reserved cup of sauce over the meats.  Serve with freshly-grated Pecorino Romano cheese.

Buon appetito!

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We asked you to submit your favorite recipe handed down from your mom or grandmother (in honor of Mother’s Day this Sunday), and you delivered! Sarah Alexander emailed us this super simple recipe from her mom – just some pasta, sausage, cream, and onions.

Brown 1 lb Italian sausage (bulk, or remove from casings)

Remove from pan—wipe out excess fat (if any) with a paper towel.

In olive oil, saute one large yellow onion, small dice, until soft and translucent.

Return drained sausage meat to the pain with the onion.

Add a can of diced tomatoes (2 cans if you need to stretch for a crowd).  Cook for ~5minutes.

Add some cream to the pan—1/4 c to ½ c, so the sauce is a nice pink.

Add a pinch (or more—to your preference) of red pepper flakes.

Serve over 1 lb. farfalle (bowties)


If you have a recipe

If you have a recipe you’d like to submit, just email us at info@isernio.com.

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