help - cooking italian sausage

Can anyone tell me how many minutes you would boil links of hot italian
sausage if I want to boil rather than fry them?

Also, is there a low carb marinara sauce on the market, or anyone know of a
recipe to make one? The jars I looked at in the store seem to have a fair
amount of carbs. I could live off meatballs and sausage, especially if I
could throw in some fryed onions. I don't know if bell peppers are allowed.

I make my own sauce in a 5 quart crock pot. Besides the canned tomatoes and
spices I only use two onions, one carrot, and half a teaspoon of sugar to
cut the acid. I could easily leave out the sugar. I'm not sure about the
onions and carrot. This recipe is really easy. I call it my 20 minute sauce
because I can have the sauce cooking in the crock pot, wash my utensils, and
be out the door on my way to work in less than 20 minutes.

My meat balls recipe would have to be changed to leave out the bread crumbs.
Other than that they are ground sirloin, eggs, grated cheese, and spices. I
typically start with about 10 lbs of meat and freeze a number of meals in
advance. Maybe someone knows a replacement for bread crumbs to help bind
them together. I'll check back here to see if anyone wants the recipes.
You'll have to post here because spam made me use a bogus email address.

I guess you can see that I like to cook.

Thanks in advance,
Joe in Florida

In article ,
Darth Ferret wrote:
Can anyone tell me how many minutes you would boil links of hot italian
sausage if I want to boil rather than fry them?

I'd test one after about 5-10 minutes, if I were to cook them this way.

Sorta like a hard boiled egg.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

Can anyone tell me how many minutes you would boil links of hot italian
sausage if I want to boil rather than fry them?

Depending on their size I boil them between 7-15 minutes...

Also, is there a low carb marinara sauce on the market, or anyone know of a
recipe to make one?

I just make my own salsa, it's not marinara but I use tomato paste or
canned tomatoes, water, onions, bell peppers, oregano, basil and
pretty much every spice that I find ... and yes bell peppers are
allowed. One of my favorite LC dishes is Stuffed Green Bell Peppers...
just brown ground beef, season it, cut the top of the peppers, put the
meat, to with cheese and bake them for 20 minutes...

For breadcrumbs I use a LC biscuit mix. I prepare the biscuits and
them keep some of them in the freezer. They crumble well and serve
the purpose.

Hope I helped...

Yazaira
Member since Oct 03
265/252/154
http://plaza.ufl.edu/yazaira/dieta/

You'll find that boiling tends to make the sausages drier than frying
does. If you insist on doing this, typically 15-20 minutes of boiling
will cook the sausages.

There are a few marinara-like mainstream sauces out there that are LC.
Look for ones that are pepper based, instead of tomato based. You
could also spend lots of extra cash and get some of the LC branded
sauces.

Finally, peppers are pretty good from a carb standpoint. One of my
favorite dishes is a sausage bake that my wife dreamt up. Do a search
on google for REC: Sausage Bake, posted by me. Or if this works:
http://tinyurl.com/w51w that should take you there.

Rob

"Darth Ferret" wrote in message om...
Can anyone tell me how many minutes you would boil links of hot italian
sausage if I want to boil rather than fry them?

Also, is there a low carb marinara sauce on the market, or anyone know of a
recipe to make one? The jars I looked at in the store seem to have a fair
amount of carbs. I could live off meatballs and sausage, especially if I
could throw in some fryed onions. I don't know if bell peppers are allowed.

I make my own sauce in a 5 quart crock pot. Besides the canned tomatoes and
spices I only use two onions, one carrot, and half a teaspoon of sugar to
cut the acid. I could easily leave out the sugar. I'm not sure about the
onions and carrot. This recipe is really easy. I call it my 20 minute sauce
because I can have the sauce cooking in the crock pot, wash my utensils, and
be out the door on my way to work in less than 20 minutes.

My meat balls recipe would have to be changed to leave out the bread crumbs.
Other than that they are ground sirloin, eggs, grated cheese, and spices. I
typically start with about 10 lbs of meat and freeze a number of meals in
advance. Maybe someone knows a replacement for bread crumbs to help bind
them together. I'll check back here to see if anyone wants the recipes.
You'll have to post here because spam made me use a bogus email address.

I guess you can see that I like to cook.

Thanks in advance,
Joe in Florida

Regarding a low carb sauce, I have seen a couple of them in the grocery
section. They are seperated from the standard Ragu and Prego, down the isle
a little ways with the organic and specialty sauces. The one I have found
is called Mama Thomas and has, I think, 3 grams in 1/2 cup after you
subtract out a couple grams of fiber. The sauce is made a local company in
Greensboro, NC so I don't if they distribute to your area. I imagine
though, that generally speaking your best bet would be to find one of the
lesser know brands and reach each and every label.

"Darth Ferret" wrote in message
m...
Can anyone tell me how many minutes you would boil links of hot italian
sausage if I want to boil rather than fry them?

Also, is there a low carb marinara sauce on the market, or anyone know of
a
recipe to make one? The jars I looked at in the store seem to have a fair
amount of carbs. I could live off meatballs and sausage, especially if I
could throw in some fryed onions. I don't know if bell peppers are
allowed.

I make my own sauce in a 5 quart crock pot. Besides the canned tomatoes
and
spices I only use two onions, one carrot, and half a teaspoon of sugar to
cut the acid. I could easily leave out the sugar. I'm not sure about the
onions and carrot. This recipe is really easy. I call it my 20 minute
sauce
because I can have the sauce cooking in the crock pot, wash my utensils,
and
be out the door on my way to work in less than 20 minutes.

My meat balls recipe would have to be changed to leave out the bread
crumbs.
Other than that they are ground sirloin, eggs, grated cheese, and spices.
I
typically start with about 10 lbs of meat and freeze a number of meals in
advance. Maybe someone knows a replacement for bread crumbs to help bind
them together. I'll check back here to see if anyone wants the recipes.
You'll have to post here because spam made me use a bogus email address.

I guess you can see that I like to cook.

Thanks in advance,
Joe in Florida

Try using shredded zuchinni or yellow squash instead of the bread crumbs.

I've been doing it for years with meatloaf, meatballs, stuffed cabbage and
peppers and everyone LOVES it and all they know is that it's light and
tasty.

helen

"Darth Ferret" wrote in message
m...
Can anyone tell me how many minutes you would boil links of hot italian
sausage if I want to boil rather than fry them?

Also, is there a low carb marinara sauce on the market, or anyone know of
a
recipe to make one? The jars I looked at in the store seem to have a fair
amount of carbs. I could live off meatballs and sausage, especially if I
could throw in some fryed onions. I don't know if bell peppers are
allowed.

I make my own sauce in a 5 quart crock pot. Besides the canned tomatoes
and
spices I only use two onions, one carrot, and half a teaspoon of sugar to
cut the acid. I could easily leave out the sugar. I'm not sure about the
onions and carrot. This recipe is really easy. I call it my 20 minute
sauce
because I can have the sauce cooking in the crock pot, wash my utensils,
and
be out the door on my way to work in less than 20 minutes.

My meat balls recipe would have to be changed to leave out the bread
crumbs.
Other than that they are ground sirloin, eggs, grated cheese, and spices.
I
typically start with about 10 lbs of meat and freeze a number of meals in
advance. Maybe someone knows a replacement for bread crumbs to help bind
them together. I'll check back here to see if anyone wants the recipes.
You'll have to post here because spam made me use a bogus email address.

I guess you can see that I like to cook.

Thanks in advance,
Joe in Florida

On Sat, 22 Nov 2003 17:29:06 GMT, Darth Ferret wrote in
alt.support.diet.low-carb:

Can anyone tell me how many minutes you would boil links of hot italian
sausage if I want to boil rather than fry them?

I haven't a clue. If I can't grill it, I don't eat it. Well, OK -- maybe
exclude jello.

Also, is there a low carb marinara sauce on the market, or anyone know of a
recipe to make one? The jars I looked at in the store seem to have a fair
amount of carbs.

You've got a pretty good approach already. If you grind up a can of
those Italian tomatoes, the resulting slurry will have about 8 grams of
carbs per 8-oz cup, which is easily tolerable after induction, assuming
you're going to toss the stuff over something and not eat it by the
bowlful. Oh, BTW, I'm assuming you're on or thinking about Atkins?
Simmer that down with a little garlic and onion, a little salt, some
olive oil and, if you need the sweetness, a little Splenda. I personally
don't need it.

The major problem with pre-made sauces, even plain old "tomato sauce",
is that if they're going to grind them up they use the tomatoes that
aren't in good enough shape for other uses, such as whole. To conceal
the inevitable off-taste they add corn syrup and sugar, hence the high
carb counts. I never actually realized it, but the reason why I never
cared for tomato sauce was that sweet, heavy ***TOMATO*** taste. Try
blending your own without sugar and you'll see what I mean.

--
6/2/2003 181/162.5/16X or 15X

Dick Yuknavech