Killer hot


Mulay’s Lasagna Rolls – Tin Foil Dinner

  • 1 pkg Mulay’s Nana’s Original Hot Ground Sausage
  • 1 Box Cappello’s Lasagna Sheets (made with Almond Flour)
  • 3 Peppers - diced
  • ½ Onion - diced
  • 2 cups fresh tomatoes, diced. Season with salt/pepper (replace with canned diced tomatoes when necessary)
  • 1 c Olive Oil
  • Ground Black Pepper & Salt to taste
  • 1 c Fresh Herbs (Basil, Oregano, Parsley) chopped fine (replace with dried herbs when necessary)

Preheat grill or oven to 350 degrees. Lay two large, heavy-duty sheets of tin foil, approximately 18” by 24”, one on top of the other, on a large clean surface. Cover the top sheet of foil generously with olive oil and bring up edges to make a large “boat”.

Dice tomatoes and season with salt and pepper pour the mixture with all the liquid into the tin foil boat. Dice and combine all peppers and onion, dice herbs, put in separate bowls and set aside. Cut lasagna sheets to 6” long pieces. Divide sausage into equal portions, one for every sheet of pasta.

On a clean surface gently press the 1 sausage portion onto1 lasagna sheet. Generously cover the sausage with the pepper and onion mixture, followed by the herbs. Roll each individual sheet into a tight roll. Repeat until all lasagna sheets are used.

Set lasagna rolls on top of the tomato mixture and seal the inner layer of the boat tightly. Double wrap the boat with the second sheet of foil and seal tightly. Slide onto a flat baking sheet to transfer to the cooking area. Cook for 45 minutes. If cooking over a flame keep flame low to avoid scorching the bottom. Remove from grill, plate using the tomatoes and juice as a sauce.

Garnish with fresh herbs. Beautiful and delicious! (Glamping! Cook in campfire with good hot coals, away from flame for 45 min)

This meal is gluten free, dairy-free, Paleo and free from the Big 8 allergens (with the exception of nuts).

Serves: 5+ servings – 11 lasagna rolls
Cook Time: Prep Time: 45 Minutes. Cook TIme: 45 Minutes.
Recipe By: Loree Mulay Weisman

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Sausage with Peppers and Onions

  • 8 Mulay’s Italian Links (Original Hot, Mild, or Killer Hot!)
  • 2 Yellow Onions
  • 1 Red Pepper
  • 1 Green Pepper
  • 8 Hearty Wholegrain Rolls
  • Spicy Brown Mustard
  • 2 T Olive Oil
  • Salt and Pepper to Taste
Our Grilling Suggestions:

Bake links for 15 minutes @ 350̊ ahead of time. (This can be done a day ahead or just before… whenever it is convenient for you.) When ready to eat, finish the sausages on a hot grill for apx. 5- 8 minutes until hot.

Before putting sausages on the grill, heat oil over medium heat in heavy sauté pan. Add the thinly sliced veggies and sauté until just wilting, season lightly with salt and pepper. Serve on a hoagie roll, top with peppers, onions, and spicy mustard. Enjoy!

Serves: 8
Cook Time: 30 Minutes
Recipe By: Loree Mulay Weisman

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  • 1 pkg Mulay’s Original Italian Sausage Links (or Mild if you prefer)
  • 1 lb spaghetti
  • ¼ c olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 ripe tomatoes, diced
  • 1 tbsp basil
  • 1 tbsp oregano
  • 1 tbsp parsley
  • salt and pepper to taste

Slice Sausage Links into 1” pieces. Lightly coat a large sauté pan with 2 tsb of oil and cook the sausage over medium high heat, occasionally stirring, until almost done, apx 5 minutes. Add remaining olive oil. When hot add chopped onion - cook, stirring often, until onion softens. Then add tomatoes, garlic and the Italian seasonings and stire until incorporated. Reduce heat and simmer, covered until pasta is done. Bring a large pot of water to a boil. Cook pasta according to package instructions.
Add the cooked pasta to the sauce in the sauté pan. Toss to combine. Top with pecorino romano cheese. Serve with garden salad and really good bread!

Serves: 4 people
Cook Time: Prep time 10 min. Cook time 15 min.
Recipe By: Mulay’s Kitchen

Need sausage or meatballs for this recipe?


  • 2 pkgs Mulay’s Sausage Links (Killer Hot, Original or Mild) cut diagonally into 1/4 inch slices
  • 2 T olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 stalks celery, chopped
  • 4 cloves chopped garlic
  • 1 t dried oregano
  • 1 t thyme
  • 1 bay leaf
  • 3 (15 ounce) cans canned kidney beans, drained
  • 1 1/2 cups uncooked rice
  • 8 cups (2 Qts) chicken broth

Coat a large skillet with non-stick spray and heat over medium-high heat. Add the sausage, stir well, and continue to cook until sausage is browned about 5-7 minutes stirring occasionally. Add the oil and when hot add the onions, green pepper, and celery stir well and cook until vegetables are tender, about 3-5 minutes stir occasionally. Once done, remove the skillet from heat and transfer the contents to a slow cooker. Add the spices, red beans, rice and chicken stock mix well. Set the slow cooker on medium for 6 hours (or 4 hours on high setting). Stir occasionally. Before serving. Salt and Pepper to taste and serve with hot sauce.

Serves: 4 people
Cook Time: 4 - 6 hours. 15 min. prep time
Recipe By: Mulay’s Kitchen

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  • 1 pkg Mulay’s Mild Italian Sausage Links (or spice it up with Original or Killer Hot Italian)
  • 2 large sweet potatoes baked (1 hr 350 can be done ahead) chop into cubes
  • ¼ c olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 green pepper, diced
  • salt and pepper to taste

Slice Sausage Links into 1” pieces. Lightly coat a large sauté pan with 1 tsb of oil and cook the sausage over medium high heat, occasionally stirring, until almost done, apx 5 minutes. Add remaining olive oil. When hot add chopped onion - cook, stirring often, until onion softens. Then add green peppers, garlic stir until incorporated and hot then add sweet potatos. Reduce heat and simmer, until hot 3 -5 minutes.
Serve with eggs for breakfast or garden salad for lunch or dinner.

Serves: 4 people
Cook Time: 1 HR (BAKE POTATOES – CAN BE DONE AHEAD) 15 min. Cook time
Recipe By: Mulay’s Kitchen

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Baked Gnocchi with Mulay’s Italian Sausage

  • 6 links Mulay’s Killer Hot Italian Sausage (or Mild or Original), removed from casing
  • 14 oz. Pappardelle’s Potato Gnocchi
  • 1/3 cup Pappardelle’s Superfood Kale Pesto
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • A large pinch of garlic powder
  • 5 oz. roasted tomatoes
  • 2/3 cup parmesan cheese
  • 1-1/2 cup mozzarella cheese
  • Salt & pepper, to taste

1. Preheat oven to 350º F. Bring a large pot of water to a gentle boil. Add frozen gnocchi to boiling water, stirring occasionally. Cook for 2-3 mins., or until gnocchi floats. Remove from water with a slotted spoon and set aside.

2. While water is warming up, heat a non-stick sauté pan over medium heat. Add sausage to pan and using a spatula, break sausage into crumbles. Cook for about 5 mins. or until cooked through and crispy. Remove from pan and set aside.

3. Place a large heavy-bottomed pot over medium heat. Add butter and let melt. Stir in the flour and cook, stirring occasionally, for about 2 mins., or until paste bubbles and no longer smells like flour. Add milk, continuing to stir. Bring to a gentle boil. Lower heat to medium-low and stir until béchamel is thick enough to coat the back of a wooden spoon. Season with garlic powder and salt & pepper. Remove from heat.

4. Combine cooked gnocchi, sausage and béchamel in a large bowl. Add kale pesto, roasted tomatoes, Parmesan, and 1 cup mozzarella. Stir until combined.

5. Transfer gnocchi mixture to an oven safe dish or skillet. Cover with foil and bake for 20 mins. After 20 mins., uncover and sprinkle remaining 1/2 cup of mozzarella on top. Bake for another 10-15 mins., or until cheese is melted and dish is bubbly. Let sit for 5 mins. before serving. Enjoy!

Serves: 4-6
Cook Time: 40 Minutes
Recipe By: Pappardelle’s

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Mulay’s Killer Crockpot Gumbo

  • 2 pkgs Mulay’s Killer Hot Sausage (may substitute Mild or Original)
  • 4 T butter + 1/4 C vegetable oil
  • 1 lb boneless, skinless chicken thighs (Cut into 1" pieces)
  • 1/2 C creole seasoning mix
  • 3/4 C all-purpose flour
  • 2 chopped onions
  • 1 C chopped celery
  • 2 chopped green bell peppers
  • 1 bay leaf
  • 12 cups chicken stock
  • White or brown rice (cooked)
  • Tabasco to taste
Creole Spices Mix
  • 2 T garlic powder
  • 2 T kosher salt
  • 2 T paprika
  • 2 T filé (if you can find)
  • 2 T black pepper
  • 2 T cayenne pepper
  • 2 T dried oregano
  • 2 T dried thyme
  • Combine all ingredients thoroughly
  • Yield: 2/3 cups

1. Start rice 1 hour before you are ready to eat.

2. Lightly coat a large, heavy skillet with non-stick cooking spray. Over medium-high heat, sear the sausage (cut into ½-inch pieces) until just brown, about 5 minutes. Remove the sausage with a slotted spoon and put into large, crockpot or slow cooker. Add chicken to the remaining sausage drippings (add oil if needed) and sprinkle 1/2 of the Creole seasoning mix over the chicken. Stir and sear over medium-high heat until just browned, apx. 5 minutes. Remove the chicken from the pan with slotted spoon and add to crockpot.

3. Combine the oil, butter, flour and remaining seasoning mix in the same pan with a whisk. Cook over medium-low heat, stirring slowly and constantly for 10 to 12 minutes until dark brown, the color of chocolate. Add the onions, celery, and bell peppers and cook, stirring another 5 minutes until soft. Stirring with a whisk, slowly add the chicken stock until all incorporated. Cook until hot. Carefully transfer the mixture into the crockpot and add the bay leaf. Set temperature to high for 2 hours or for all day set on low. Skim off and discard excess fat and add more liquid, water or chicken stock is fine, as needed to achieve your perfect consistency.

4. To serve, spoon hot rice into large bowls and ladle the gumbo on top. Pass the Tabasco!

Serves: 8
Cook Time: 2hours or all day in the crockpot
Recipe By: Mulay’s Kitchen

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Spicy Italian Sausage & Kidney Bean Soup Recipe

  • 1 12 ounce package Killer hot Italian sausage (or your favorite Mulay's variety)
  • 1 onion, finely chopped
  • 1 cup diced mixed mini peppers (red, yellow and orange)
  • 1 clove garlic, pressed
  • 28 oz can diced tomatoes
  • 15 oz can kidney beans, drained
  • 1 cup water
  • 1/4 teaspoon fennel seeds
  • 1/3 cup red wine

1. Remove the sausage from casings and crumble into a 4 quart pot. Cook until the sausage is no longer pink.

2. Add the onions and peppers and continue to cook until the onion is completely translucent and begins to melt.

3. Add the garlic and stir.

4. Add the tomatoes, beans, water and fennel seeds. Bring to a boil, then lower the heat cover and simmer for 30 minutes.

5. Remove the cover, add the red wine and simmer uncovered for 3 minutes. Serve with or without grated Parmigiano Reggiano.

Serves: 4
Cook Time: 30 Minutes

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Italian Sausage & Cauliflower Rice Stuffed Peppers

  • 12 ounces Mulay's Hot Italian Sausage (or your favorite Mulay's variety)
  • 2 large sweet onions (Viladia, Maui, or Texas Sweets, if possible)—thinly sliced
  • 3 tablespoons extra-virgin olive oil—as needed
  • 1 cup diced carrots
  • 4 ounces mushrooms—coarsely chopped
  • 3 cloves garlic—minced
  • 28 ounces crushed tomatoes—most of the juice/sauce drained
  • 2 tablespoons tomato paste
  • 2 cups grated cauliflower (about 1/2 pound)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 cup sliced olives
  • 3 tablespoons chopped fresh parsley
  • 4 large sweet bell peppers
  • 1/3 cup shelled pistachios—lightly chopped enough to create jagged edges
  • Sea salt and freshly ground pepper

1. Heat oven to 375°F. Heat 2 tablespoons of olive oil in a large skillet over medium heat, spreading the oil evenly over the pan.

2. Add the sliced onions and stir to coat the onions with the oil. Continue to cook onions over medium heat, about 10 minutes, stirring occasionally.

3. Season with 1/2 teaspoon of salt and spread onions out evenly in the skillet, reduce heat to low. Allow onions to caramelize, stirring occasionally, while preparing the rest of the dish, about 35 minutes.

4. In another skillet, brown the sausage while breaking it up into bite-size pieces as it cooks. Transfer to a plate and set aside. In the same skillet, cook the carrots and mushrooms in the rendered fat over medium heat, 5 to 6 minutes. Stir-in the garlic, tomatoes, and tomato paste; cook for 2 more minutes.

5. Add the grated cauliflower to the skillet with the oregano and thyme; cook for 2 minutes, and then transfer to a large bowl. Salt and pepper, to taste. Remove the onions from the skillet and set aside 2/3 cup for topping. Chop the remaining onions and toss with the cauliflower mixture, sausage, olives, and parsley until well combined.

6. Slice the bell peppers in half lengthwise and remove seeds. Brush the outside of the peppers with a thin coat of olive oil and lightly season the inside with salt and pepper. Fill the peppers with the stuffing and sprinkle with pistachios. Pour 1/3 cup of water in the bottom of the pan and bake for 20 minutes. Remove from the oven and top with the caramelized onions, as desired. Continue to bake an additional 20 to 25 minutes, or until peppers are tender and onions are golden brown.

NOTE: Caramelized onions and stuffing can be made and mixed days in advance. Peppers can be stuffed up to 24 hours in advance. Enjoy as a main course dinner or for breakfast with an over easy egg on top.

Serves: 6
Cook Time: 20 Minutes
Recipe By: Savoring Today

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Spinach and Sausage Frittata

  • 1 package (1 lb.) of your favorite Mulay’s ground sausage or link sausage sliced to 1/2" pieces.
  • 1 cup fresh spinach, chopped
  • ½ small onion, chopped
  • 10 eggs
  • Salt and pepper, to taste

1. Preheat oven to 350 degrees. Heat up an oven proof skillet on medium-high heat.

2. Browns Sausage, then add onion and sauté with sausage.

3. Once sausage is browned and onions soft, distribute evenly across skillet.

4. Pour beaten eggs into the pan and cook for a few minutes, until you see the eggs at the edges of the pan beginning to set.

5. Add the spinach to the top of the eggs.

6. Immediately transfer to the preheated oven.

7. Cook for 20 minutes or until eggs are cooked through.

Serves: 6
Cook Time: 20 Minutes
Recipe By: Mulay’s Kitchen

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  • 1 pound Mulay Sausage ground (your favorite variety)
  • 3 Acorn Squash
  • 3 large eggs
  • ½ stick Butter or 4 oz organic Tin Star Ghee
  • Salt & Pepper to taste

Preheat oven to 350°. Wash squash, cut in half, remove seeds. Place face down on a baking sheet that has been coated with non-stick spray and bake for 30 min. When done baking remove the squash from the skin and place in a in a large bowl. Whisk the eggs, salt and pepper together and add to squash with butter or Ghee. Mix together until smooth using a hand mixer. Generously coat a large cup muffin tin (or 2 -6 cup tins) with non-stick spray. Divide sausage into 12 balls. Press each ball into the cup evenly covering the bottom and up the sides. Fill each cup with the squash mixture. Lightly sprinkle with cinnamon. Bake, uncovered, 30 minutes. Remove from oven and loosen sides from pan with a knife. Serve 2 sausage cups on a plate with green salad.

Serves: 4
Cook Time: 15 Minutes
Recipe By: Mulay’s Kitchen

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Mini Meatball Skewers

  • 1 pkg Mulay’s Ground Sausage (your favorite variety, Hot, Original or Mild) Italian sausage
  • 2 roasted red peppers
  • 1/4 lb gouda cheese
  • 15 basil leafs
  • 15 wooden skewers approximately 6″ long

1. Preheat Oven to 400°

2. Roll Sausages into 1/2 ounce meatballs

3. Place the meatballs on a sprayed baking sheet and bake for 10 min.

4. Cut the roasted red peppers into 15 – 1″ triangles

5. Cut Gouda Cheese into 15 1″ squares approximately 1/4″ thick

6. Wash and Dry Basil leaves

7. Assemble the skewers with 1 meatball followed by a red pepper, cheese, basil, and top with another meatball.

Serves: 15
Cook Time: 10 Minutes
Recipe By: Mulay’s Kitchen

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Greek Infused Italian Sausage

  • 4 Mulay’s Mild (or Original or Killer Hot if you are really bold!) Italian Sausage
  • 1 bunch fresh asparagus
  • 4 tablespoons butter
  • 1 teaspoon oregano
  • 1/3 cup red wine
  • 1/2 teaspoon sea salt
  • 2 bay leaves
  • 1 small package fresh mint leaves for garnish
  • 1 pinch black pepper
  • 1 large onion (julienned)
  • 2 roma tomatoes (diced)
  • 2 cloves garlic (minced)
  • ½ teaspoon thyme
  • ½ cup feta cheese (optional)

1. Remove Mulay’s sausage from package and cut diagonal slits in sausage. Peel onion and julien. Dice the 2 Roma tomatoes. Remove the tough part of the asparagus by breaking toward the end of the spear. Mince the 2 cloves of garlic.

2. Take a large skillet and fill about ½ full of water add a pinch of sea salt and bay leaves to water and bring to boil. Once water is boiling add asparagus and cook for 3 minutes. Remove from heat immediately and drain water and rinse under cold water to stop cooking.

3. Reuse skillet from asparagus – Add butter, onions, oregano, thyme, sea salt and pepper. Sautee until onion start to sweat and then sausage and continue to cook until onions are golden brown and keep turning sausage to brown the outside.

4. Add red wine and asparagus and reduce wine by 1/3 and then add Roma tomatoes at the end of cooking process.

5. Plate meal and sprinkle feta cheese if desired.

6. Once plated add mint leave garnish and sprinkle minced mint over sausage

Serves: 4
Cook Time: 40 Minutes

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