Mamma mia,these loaded Italian sausages are Dan-O-Myte! Who doesn’t love Italian sausage? Now throw in fresh bell peppers, crispy jalapeno and onion, and stuff it with cream cheese? That’s one meaty treat that can’t be beat. You can customize these to really fit your tastes too, try them with these fire roasted pickled jalapenos for a crunchy kick of heat! You can serve these with some fresh pasta, or just eat them on a hoagie roll with some spicy beer mustard. No matter how you serve up these mouthwatering loaded Italian sausages.
What is Italian sausage?
Italian sausage is a pork sausage that’s known for being seasoned with fennel. That’s mostly in America, with real Italian sausage being seasoned quite differently. Italian sausage was originally known as lucanica and first evidence of it dates back to the 1st century. Roman historian Marcus Terentius Varro was noted for describing stuffed spiced and salted meat into pig intestines. “The call it lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it.” Varro wrote. The Apicius, a collection of Roman recipes, refers to the name and meat coming from the historical region of Lucanica in what is now Southern Italy.
- 4 italian Sausages
- 8 oz cream cheese
- ½ yellow onion, sliced
- ¼ red bell pepper, sliced
- ½ jalapeno, sliced
- 8 oz bag of shredded cheddar cheese
- Dan-O’s Spicy, to taste
- Slice the top of sausages lengthwise and butterfly open to create sausage boats
- Add cream cheese, sliced onion, bell pepper, and jalapeno
- Top with Dan-O’s and shredded cheddar cheese
- Bake at 350 F for 30 minutes
- Serve immediately, enjoy!