Grammaw Nell’s I’talian Sausage Suppah
Italian Sausage Supper
My Grandmother, Nellie Mae Keith Haskin, didn’t learn how to cook until she was in her 50’s, when her mother-in-law died, and Nell was forced to learn how. In her time you had your in-laws living with you. It may not have always been pleasant, but they tolerated each other because they had no other choice. When I came along in 1961, I was lucky to have my Grandparents and Great-Grandparents under one roof. I was the star of that show! And, I was so very happy. 🙂
My Great-Grandmother Honnie was an excellent cook, and she did all the cooking. My Grandmother probably did all the cleaning up. Honnie was a Yankee from Vincennes, Indiana. She and her husband Coy Lone, and my Grandfather Frank Haskin, migrated down south during the Great Depression looking for work. They found it in Rome, Georgia, and stayed.
So, for all of us, we always had a variety of food from up North, combined with food from down South. I guess we got the best of both worlds. 🙂
While I was flipping through the First Christian Church cookbook, I found this recipe that my Grandmother contributed. My first thoughts were that she copied it from some women’s magazine and is passing it off as hers. But, noting how some of the write-up was incomplete, well, that’s my Grandmother! 🙂 Neither myself or my husband have any recollection of her ever cooking anything like this. But, when I would go home I always requested my favorites, and those are the recipes she would make. So, perhaps it is hers. (Although I’m pretty sure she snagged it from some women’s magazine.) 🙂
I Miss You So Much Grammaw.
Love,
Ju-Baby
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Thousand Island Dressing
Every time we went out to eat, usually at Cafeteria’s, my Grandmother would always get Thousand Island Dressing with her Salad. So did I. And I still do. I only got it because she did. It’s my favorite dressing.
Salads to Eat with our Italian Sausage Supper
Don’t Forget The Bread
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Whenever I make anything like this, I tend to double, or even triple the recipe. That is what I did here. The original recipe is written above for you to use as a guide. This however, is my larger version. I also added more than is listed in her write-up. I hope you enjoy it. We all did!
Julie
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Recipe Write Up Starts Here
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I will be listing the ingredients and the sizes that I used to make about 3 casseroles. If you are just interested in one regular size, then use the recipe ingredients my Grandmother lists above in her write-up.
Hope you enjoy!
Julie
The Ingredients:
2 lb. Large Shell Pasta (I used 2, 16 oz. boxes of Mueller’s)
3 lb. Italian Sausage (I used 2 Hot and 1 Sweet)
2-3 Large Sweet Onions, Chopped
8 Garlic Cloves, Chopped and Minced
Enough Butter/Margarine to Saute your Onions and Garlic
6 T All Purpose Flour
Freshly Ground Black Pepper, to Taste
2, 12 oz. Cans of Evaporated Milk
2, 10 oz. Bags Frozen Peas
1 t. Ground Turmeric (The Turmeric kills cancer cells in our bodies. It also doesn’t change the taste of food much. So, we use it often in our cooking.)
28 oz. Can of Crushed Tomatoes (Although I have 3 cans in the photo, I only used this one can.)
Although, adding the can of whole tomatoes would have been perfect as well!
Parmesan and Pecorino-Romano Cheeses, Grated
(My rule is to use as much cheese as you like.)
But, if you want a guide, I would say one cup of each.
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The first thing I did was to chop my Garlic Cloves, and set them aside in a small bowl.
I then chopped my Onions into a small dice. Onions are something that I eyeball. I never know exactly how many I am going to add until I do. So, I tend to chop more than is needed. I can always save them for other uses.
Garlic and Onions in Bowls
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Time to Saute The Onions…..
(Place your saute pan on a medium-high heat. Add enough butter/margarine to saute the Onions and Garlic. Start with the onions for about 5 minutes before you add the Garlic.)
..and then add the Garlic
(You want to soften the Onions and Garlic. Stir often until ready.)
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In another Pan add your Italian Sausage
Break it up into Chunks
Have the burner on a Medium-High heat, and stir regularly so as to brown all over.
Into the Onions, Add your Freshly Ground Black Pepper
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Meanwhile…..
When browning the Italian Sausage, it does generate a lot of grease. You just need to drain that fat into the sink, being careful not to spill any of the sausage into the sink as well.
Our Onions and Sausage
Although the recipe calls for both the Onions, Garlic, and Sausage to be cooked into the same pan, I don’t like doing that. I keep them separate, and then combine them when ready.
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It Was At This Point That I Combined The Onions, Garlic and Sausage Into One Pan
Now Add The All Purpose Flour…
Then The Evaporated Milk….
Stir Together
You want this mixture to thicken. So, continue to allow to simmer on the stove top, on a medium to low heat.
Continue stirring.
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Although you see 3 cans of Tomato products in the photo above, I only used one can…
This One!
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I thought the one can was enough. Just stir together and continue to allow to simmer away on a medium to low heat.
You Can See It Start To Thicken Up
(Continue to stir so that nothing sticks to the bottom and burns.)
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While the mixture is simmering away, it’s time to start boiling some water into a saucepan for the Pasta.
Getting Nice and Thick
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The Pasta, Awaiting it’s hot, boiling bath..
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Now that the mixture has been thickening up so nicely, it’s time to add the Peas.
The heat should be on low by now, just to keep it warm.
If you notice in the photo, top right, I’ve added the Turmeric.
Pasta Shells Are Boiling…
The close up, above right, of the delicious goo stuck to the side of the pan, is wonderful flavor! Never discard that. Always blend it in!
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Cook The Pasta According To The Instructions
Then either drain the pasta into a colander, or use a strainer and remove the pasta that way, as you see me doing above.
Add the Pasta To The Mixture, Stir Together
It’s READY!
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Time To Prepare The Casserole Dishes
The Blue One, I Froze. The Green One I Gave To Veronica and Brian. The Red One I Ate.
I did give each dish a light Olive Oil spray before I placed the mixture into each casserole dish.
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Time To Grate The Cheeses
This is where ‘personal tastes’ come in to play. I grated the amount of cheese that I wanted to add.
You can do the same for your casseroles. Add as much, or as little as you like.
When Ready To Eat, Simply Place Into A 350F Oven For About 20 Minutes.
You just want to warm it through and melt the cheese. 🙂
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If you would like to view our other Italian food posts……
Julie’s Italian Appetizers and Edible Gifts
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Gordon and Julie Italian Seconda Parte 2
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La Sciatta Giulia Anna’s (Italian Sloppy Julie Ann’s)
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Edible Gifts: Italian, Greek, and Irish
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Modern Day Mona (Lisa) Halloween
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Even More Italian (Just For You)
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Tavolino Da Caffe Italiana (Coffee Table Italian)
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Grazie,
Julie and Gordon