1 lb. Canino’s Pork or Turkey Breakfast Sausage
2 Tbsp Milk
1/2 cup of onion, chopped
1/4 tsp. salt and dash of pepper
1 cup chopped tart apple (do not peel)
1/4 tsp. dry mustard
1 medium potato, chopped
Brown sausage and remove from pan. Reserve 1 Tbsp of pan drippings. In reserve drippings, saute onion and potato over medium heat. Stir in sausage. Beat together eggs, milk, salt, mustard & pepper. Pour over sausage mixture. Cook, uncovered, over medium heat without stirring until mixture begins to set on bottom and around edge. Using a spatula, lift and fold partial egg mix so uncooked portion flows underneath. Continue until eggs are cooked but still moist. Stir in apple.
1 lb Canino’s Chorizo Link Sausage, sliced
1/4 cup onion, chopped
1 cup shredded colby & monterey jack blend
1 3/4 oz Tortilla chips (about 14)
1/4 cup milk
1/4 cup thick and chunky salsa
Brown sausage. Add onion and bell pepper, cooking until done. Drain well. In small bowl, combine eggs and milk; beat well. Add to sausage mixture. Cook over medium heat, stirring occasionally until eggs begin to set. Add cheese; continue cooking until cheese is melted and eggs are set. Remove from heat. Stand tortilla chips around edge of skillet. Spoon salsa over egg mixture. Serve immediately with additonal salsa and chips if desired.
Makes 4 to 5 servings.
1 1/2 cups Canino’s Italian Bulk Sausage, sliced
1/2 cup chopped onion
1 1/2 lbs fresh ricotta cheese
1/2 cup chopped mozzarella cheese
1/2 cup milk
Brown sausage and onion until well done, drain grease. Beat eggs and milk until fluffy. Add remaining ingredients, salt and pepper to taste. Cook in a skillet until eggs are fluffy and cheese is melted.
Canino’s Italian Link Sausage, cooked
Mozzarella or provolone cheese, sliced
Roasted peppers or canned chilies
Sliced italian rolls or bread
Place peppers, sausage and cheese on roll. Options include roasted or fried onions and try some spaghetti or marinara sauce for dipping.
1 lb Canino’s Italian Bulk Sausage, browned
1 tsp margarine
1 tsp olive oil
1 loaf bread dough or quick pizza dough recipe
3 oz provolone cheese
Green peppers, mushrooms, and/or olives
Melt margarine in olive oil. Press dough on cookie sheet and brush with half of oil mixture. Layer cheese, sausage and veggie topping on dough. Roll from wide end and brush with remaining oil mix. Bake at 350 F for 30-40 min. Slice and top with spaghetti sauce.
1 lb. Canino’s Mild Italian Link Sausage, sliced
1/2 cup onion, chopped
1 (10 3/4 oz.) Egg noodles, cooked and drained
1/2 cup canned french-fried oninon rings, crushed
1/4 cup green pepper, chopped
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 1/3 cup water
salt & pepper to taste
Cook sausage in a large skillet over medium heat, until brown. Add onion and green pepper, cooking until vegetables are tender, stirring occasionally. Drain well. Combine soup and water. Add sausage mixture, noodles, salt and pepper; mix well. Spoon miture into greased 2 quart baking dish. Sprinkle with onion rings. Bake at 350F for 30 minutes or until bubbly.
Makes 4 to 6 servings.
Canino’s Sausage Company is committed to quality products and consumer safety. Below you will find a reprint of the Food Safety Basics from the USDA Food Safety and Inspection Service. If you have any questions about product handling and safety please contact us.
Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can’t see, smell or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BAC!™ guidelines to keep food safe:
- Clean — Wash hands and surfaces often
- Separate — Don’t cross-contaminate
- Cook — Cook to proper temperatures
- Chill — Refrigerate promptly
- Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).
- Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40° F or below and the freezer at 0° F or below.
- Cook or freeze fresh poultry, fish, ground meats and variety meats within 2 days; other beef, veal, lamb or pork within 3 to 5 days.
- Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
- To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
- In general, high-acid canned food such as tomatoes, grapefruit and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish and most vegetables will keep 2 to 5 years — if the can remains in good condition and has been stored in a cool, clean and dry place. Discard cans that are dented, leaking, bulging or rusted.
- Always wash hands before and after handling food.
- Don’t cross-contaminate. Keep raw meat, poultry, fish and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife and countertops with hot, soapy water.
- Marinate meat and poultry in a covered dish in the refrigerator.
- Sanitize cutting boards by using a solution of 1 teaspoon chlorine bleach in 1 quart of water.
- Purchase refrigerated or frozen items after selecting your non-perishables.
- Never choose meat or poultry in packaging that is torn or leaking.
- Do not buy food past “Sell-By”, “Use-By” or other expiration dates.
- Put raw meat and poultry into a plastic bag so meat juices will not cross-contaminate ready-to-eat food or food that is eaten raw, such as vegetables or fruit.
- Plan to drive directly home from the grocery store. You may want to take a cooler with ice for the perishables.
The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
Cook meat and poultry immediately after microwave thawing.
- Cook ground meats to 160° F; ground poultry to 165° F.
- Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145° F; all cuts of fresh pork, 160° F.
- Whole poultry should reach 180° F in the thigh; breasts, 170° F.
- Hot food should be held at 140° F or warmer.
- Cold food should be held at 40° F or colder.
- When serving food at a buffet, keep food hot with chafing dishes, slow cookers and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
- Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90° F).
- Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90° F).
- Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
- Use cooked leftovers within 4 days.
Cooking with Canino’s
Quick Facts About Our Sausage
- Gluten free
- Soy free
- Dairy free
- All products made with only the finest Ground Pork
- All natural ingredients
- No MSG
- No nitrates
- No preservatives
- 50% less fat than USDA data for natural Pork Sausage
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As a thank you for using our products, please enjoy this special online coupon by printing it out and using the coupon at your favorite Canino’s retailer!