Slow Baked Italian Sausages with Mushrooms

A baked Italian sausage on a plate with tomato sauce, mushrooms parmesan cheese and polenta.

5 from 4 votes

Slow baked sausages baked with mushrooms and tomato that are so tender you can cut them with a spoon. The recipe can be scaled and reheats like a dream.

Prep Time25

Cook Time1 30

Total Time1 55

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 468kcal

Author: Alan Bergo

Cost: 10

Equipment

1 10 inch braising pan with high sides

Ingredients

1 lb Sweet Italian sausage or hot Italian sausage or your favorite sausage. Up to 1.5 lbs can be used.
1 clove Garlic large, thinly sliced
2 Tbsp Cooking oil Divided
8 oz Fresh mushrooms, thickly sliced or quartered or substitute 1 oz dried, rehydrated mushrooms *see note
Kosher salt to taste
Fresh ground black pepper to taste
Grated parmesan cheese to taste
1 32oz Can whole peeled tomatoes
1 Splash Dry white wine
½ Cup Chicken stock preferably homemade

Instructions

Puree the tomatoes

Squeeze the seeds from the tomatoes into a bowl in the sink or a strainer. Puree the squeezed tomatoes and juice from the can in a blender and reserve.

Assembling and Baking

Preheat the oven to 325 F.
Heat a tablespoon of the oil in the pan and brown the sausages well over medium high heat. Make sure not to burn the drippings in the pan.
Remove the sausages, add the mushrooms and cook in the drippings until browned. Add a little extra oil if needed to help them brown.
Push the mushrooms to the side of the pan. Add the remaining oil and the garlic and cook until the edges turn golden.
Deglaze the pan with the wine.
Add the tomato puree, chicken stock and sausages to the pan, bring to a simmer on the stove, then cover and bake for 1.5 hours, or until the sausages are very tender.
If the pan threatens to dry out, add some water to adjust the consistency.
Double check the seasoning (It should be fine as sausage is salty). Serve the sausages whole, or cool and cut into links for a rustic pasta sauce.
They're great served with pasta, polenta, mashed potatoes or even wild rice. Garnish with a dusting of grated parmesan.
Any leftover sauce and sausage is worth it's weight in gold. It's great tossed with a bowl of noodles, used on a hot hoagie, or as a condiment.

Video

Notes

Using Dried Mushrooms

Rehydrate 1 oz dried mushrooms in 2 cups tepid water for 15 minutes, squeeze dry, roughly chop and brown just like the other mushrooms. Add the soaking liquid instead of the chicken stock and reduce the sauce accordingly until it thickens. You can also use a blend of dried and fresh mushrooms.

Nutrition