Click here for a larger picture of Smoky Sausage Chili
6 Servings
Ground Beef Mexican
Quick Main Dish Mexican Ground Beef Dinner Winter Spicy (Hot)
1 pound Lean ground meat
1 large on chopped
1 tablespoon li powder
1 tablespoon Ground in
1/2 pound Smoked sage
1 can (12 oz) Kidney ns or Ranch Style beans
1 cup Pace's picante sauce
1 cup V-8 vegetable juice
1 8 ounce can ato sauce
Brown ground meat with onion in large sauce pan or dutch oven. Sprinkle chili powder and cumin over meat while cooking and stirring for about 2 minutes. Slice and quarter the smoked sausage. Add remaining ingredients and bring to a boil. Reduce and simmer uncovered for 20 minutes. Add a little water if it gets too thick.
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Showing posts with label Sausage. Show all posts
Showing posts with label Sausage. Show all posts
Sausage cheese cups
60 Servings
sausage appetizer
sausage cheese ranch appetizer
1 pound sage (Jimmy Dean regular pork sausage)
1 1 8 oz package colby jack cheese finely shredded
1 bottle of ranch dressing
4 packages Athens mini o shells (15 per box)
brown the sausage and drain. stir together all ingredients and put into shells. bake at 275 for ten minutes.
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sausage appetizer
sausage cheese ranch appetizer
1 pound sage (Jimmy Dean regular pork sausage)
1 1 8 oz package colby jack cheese finely shredded
1 bottle of ranch dressing
4 packages Athens mini o shells (15 per box)
brown the sausage and drain. stir together all ingredients and put into shells. bake at 275 for ten minutes.
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Frank's Famous Sausage Gravy
Click here for a larger picture of Frank's Famous Sausage Gravy
1 Recipe
Pork American-South
Fry Sausage Sauces Brunch Breakfast American-South Pork Winter Comforting
1 lb Pork sage ground
1 can (12 oz) porated milkor 1 c milk
1 c -purpose flour
1 tb Freshly und pepper ground black pepper
1 ts t, to taste
hot sauce
Selecting the right sausage Part of the secret of good sausage gravy is the FAT. Sorry folks, but the lean “good for you” kind of pork sausage just won’t make good sausage gravy. If you are worried about the fat and cholesterol . . . eat something else!! Select a good brand, just the same. My favorite for making gravy is “Aberdeen” brand, but any brand with a good balance of meat and fat will do. If you have a good meat market in your area where they grind their own sausage, tell the butcher to grind you some with plenty of fat left in. Pre-measure your milk and flour and have it ready next to the stove, as well as about a liter of water. Heat a deep skillet to medium high heat. Fry up the sausage with about half a teaspoon of hot sauce, until it is well browned and has rendered all of the fat. Break up the sausage into small bit as it fries, so that it is the size of small peas. Lower the heat just a bit, then add the flour to the pan. Mix into the sausage until the flour is totally coated with the rendered grease. You should not be able to see any more bright white flour. If there is not enough grease to coat all of the flour, add vegetable oil or lard until there is. You should now have little brownish sausage/flour nodules. Add salt, to taste, and the black pepper. Add the milk and about a cup of water. Stir with a wooden spoon, breaking up the nodules that have formed. Keep stirring and breaking up the nodules until it begins to smooth out. It will get very thick; add water until you get a nice, smooth, creamy consistency. The only lumps in the gravy should be the sausage! If the flour was well coated with grease, it will not be lumpy. Keep heating and stirring until it stops getting thicker and you have the consistency you want. Variations Some folks make their gravy with corn meal instead of flour. I like corn meal gravy, but gravy made with flour comes out smoother and allows the flavors of the sausage and pepper to predominate. The corn meal takes over and gives it a flavor and texture that’s totally different. Give it a try! I prefer to use the “mild” sausage and decide for myself the type and kind of spice to add. Although it’s hard to make something too hot and spicy for me, my family does not share my taste for hot food, so I have to tone my cooking down for normal humans. Plus, the hot kind just doesn’t make good gravy . . . it’s good for sausage patties or biscuit sandwiches, but not for gravy. If you want to make “Red-Eye” gravy, add fresh-ground red pepper, and dilute it with coffee rather than water. Some folks love it . . . I’m not one of them. I am a coffee lover, but it just doesn’t fit in with the pork . . . ham or pork sausage are the traditional bases for Red-Eye gravy . . . and to me, the flavors just don’t mix well. I have tried this recipe with venison sausage as well, but venison is too lean to make good gravy, so you have to add vegetable oil or lard to make up the difference.
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1 Recipe
Pork American-South
Fry Sausage Sauces Brunch Breakfast American-South Pork Winter Comforting
1 lb Pork sage ground
1 can (12 oz) porated milkor 1 c milk
1 c -purpose flour
1 tb Freshly und pepper ground black pepper
1 ts t, to taste
hot sauce
Selecting the right sausage Part of the secret of good sausage gravy is the FAT. Sorry folks, but the lean “good for you” kind of pork sausage just won’t make good sausage gravy. If you are worried about the fat and cholesterol . . . eat something else!! Select a good brand, just the same. My favorite for making gravy is “Aberdeen” brand, but any brand with a good balance of meat and fat will do. If you have a good meat market in your area where they grind their own sausage, tell the butcher to grind you some with plenty of fat left in. Pre-measure your milk and flour and have it ready next to the stove, as well as about a liter of water. Heat a deep skillet to medium high heat. Fry up the sausage with about half a teaspoon of hot sauce, until it is well browned and has rendered all of the fat. Break up the sausage into small bit as it fries, so that it is the size of small peas. Lower the heat just a bit, then add the flour to the pan. Mix into the sausage until the flour is totally coated with the rendered grease. You should not be able to see any more bright white flour. If there is not enough grease to coat all of the flour, add vegetable oil or lard until there is. You should now have little brownish sausage/flour nodules. Add salt, to taste, and the black pepper. Add the milk and about a cup of water. Stir with a wooden spoon, breaking up the nodules that have formed. Keep stirring and breaking up the nodules until it begins to smooth out. It will get very thick; add water until you get a nice, smooth, creamy consistency. The only lumps in the gravy should be the sausage! If the flour was well coated with grease, it will not be lumpy. Keep heating and stirring until it stops getting thicker and you have the consistency you want. Variations Some folks make their gravy with corn meal instead of flour. I like corn meal gravy, but gravy made with flour comes out smoother and allows the flavors of the sausage and pepper to predominate. The corn meal takes over and gives it a flavor and texture that’s totally different. Give it a try! I prefer to use the “mild” sausage and decide for myself the type and kind of spice to add. Although it’s hard to make something too hot and spicy for me, my family does not share my taste for hot food, so I have to tone my cooking down for normal humans. Plus, the hot kind just doesn’t make good gravy . . . it’s good for sausage patties or biscuit sandwiches, but not for gravy. If you want to make “Red-Eye” gravy, add fresh-ground red pepper, and dilute it with coffee rather than water. Some folks love it . . . I’m not one of them. I am a coffee lover, but it just doesn’t fit in with the pork . . . ham or pork sausage are the traditional bases for Red-Eye gravy . . . and to me, the flavors just don’t mix well. I have tried this recipe with venison sausage as well, but venison is too lean to make good gravy, so you have to add vegetable oil or lard to make up the difference.
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Sausage Egg Casserole
10 Servings
egg American
Sausage Egg Breakfast Sausage Egg Breakfast egg American
1 pound hot bulk sage
10 slices bread (cut or torn into pieces)
2 cups shredded ddar cheese
6 s
3 cups whole k
1 tsp t
1/4 teaspoon fresh und pepper
Crumble sausage and brown. Use fork to break it into smaller crumbles as it browns. Drain off the fat. Pour bread cubes into a 9x13 inch casserole dish. Spread the cubes out evenly on the bottom of the casserole dish. Sprinkle sausage over the top of the bread cubes. Evenly sprinkle cheese over the sausage. Use a fork to beat the eggs, milk, salt and pepper until bubbly and frothy. Carefully and slowly pour the egg/milk batter over the top of the casserole. Cover the casserole with a lid or tightly with tinfoil and place in a refrigerator overnight. Put the casserole in a cold oven (since the dish is quite cold). Turn the heat on to 350f. Bake for about an hour or until the casserole is set and slightly brown around the edges.
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egg American
Sausage Egg Breakfast Sausage Egg Breakfast egg American
1 pound hot bulk sage
10 slices bread (cut or torn into pieces)
2 cups shredded ddar cheese
6 s
3 cups whole k
1 tsp t
1/4 teaspoon fresh und pepper
Crumble sausage and brown. Use fork to break it into smaller crumbles as it browns. Drain off the fat. Pour bread cubes into a 9x13 inch casserole dish. Spread the cubes out evenly on the bottom of the casserole dish. Sprinkle sausage over the top of the bread cubes. Evenly sprinkle cheese over the sausage. Use a fork to beat the eggs, milk, salt and pepper until bubbly and frothy. Carefully and slowly pour the egg/milk batter over the top of the casserole. Cover the casserole with a lid or tightly with tinfoil and place in a refrigerator overnight. Put the casserole in a cold oven (since the dish is quite cold). Turn the heat on to 350f. Bake for about an hour or until the casserole is set and slightly brown around the edges.
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Posh Sausage Sarnie
4 Servings
Sausages English
Fry Pork Snacks Brunch Sausages English
3 medium onions thinly sliced
8 single pork sages
25 grams soft light wn sugar
1 tablespoon wine vinegar
8 slices thick-cut bread
2 tablespoons ve oil
Heat 1 tablespoon of oil in a pan and add the onions. Cook gently for 30 minutes. Meanwhile heat the rest of the oil and cook the sausages over a low heat for 30 minutes or until cooked through and browned. Stir the sugar and vinegar into the onions and cook on a high heat for 2 minutes. Slice the sausages, sandwich between the slices of bread, adding onions
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Sausages English
Fry Pork Snacks Brunch Sausages English
3 medium onions thinly sliced
8 single pork sages
25 grams soft light wn sugar
1 tablespoon wine vinegar
8 slices thick-cut bread
2 tablespoons ve oil
Heat 1 tablespoon of oil in a pan and add the onions. Cook gently for 30 minutes. Meanwhile heat the rest of the oil and cook the sausages over a low heat for 30 minutes or until cooked through and browned. Stir the sugar and vinegar into the onions and cook on a high heat for 2 minutes. Slice the sausages, sandwich between the slices of bread, adding onions
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Frank's Famous Sausage Gravy
Click here for a larger picture of Frank's Famous Sausage Gravy
1 Recipe
Pork American-South
Fry Sausage Sauces Brunch Breakfast American-South Pork Winter Comforting
1 lb Pork sage ground
1 can (12 oz) porated milkor 1 c milk
1 c -purpose flour
1 tb Freshly und pepper ground black pepper
1 ts t, to taste
hot sauce
Selecting the right sausage Part of the secret of good sausage gravy is the FAT. Sorry folks, but the lean “good for you” kind of pork sausage just won’t make good sausage gravy. If you are worried about the fat and cholesterol . . . eat something else!! Select a good brand, just the same. My favorite for making gravy is “Aberdeen” brand, but any brand with a good balance of meat and fat will do. If you have a good meat market in your area where they grind their own sausage, tell the butcher to grind you some with plenty of fat left in. Pre-measure your milk and flour and have it ready next to the stove, as well as about a liter of water. Heat a deep skillet to medium high heat. Fry up the sausage with about half a teaspoon of hot sauce, until it is well browned and has rendered all of the fat. Break up the sausage into small bit as it fries, so that it is the size of small peas. Lower the heat just a bit, then add the flour to the pan. Mix into the sausage until the flour is totally coated with the rendered grease. You should not be able to see any more bright white flour. If there is not enough grease to coat all of the flour, add vegetable oil or lard until there is. You should now have little brownish sausage/flour nodules. Add salt, to taste, and the black pepper. Add the milk and about a cup of water. Stir with a wooden spoon, breaking up the nodules that have formed. Keep stirring and breaking up the nodules until it begins to smooth out. It will get very thick; add water until you get a nice, smooth, creamy consistency. The only lumps in the gravy should be the sausage! If the flour was well coated with grease, it will not be lumpy. Keep heating and stirring until it stops getting thicker and you have the consistency you want. Variations Some folks make their gravy with corn meal instead of flour. I like corn meal gravy, but gravy made with flour comes out smoother and allows the flavors of the sausage and pepper to predominate. The corn meal takes over and gives it a flavor and texture that’s totally different. Give it a try! I prefer to use the “mild” sausage and decide for myself the type and kind of spice to add. Although it’s hard to make something too hot and spicy for me, my family does not share my taste for hot food, so I have to tone my cooking down for normal humans. Plus, the hot kind just doesn’t make good gravy . . . it’s good for sausage patties or biscuit sandwiches, but not for gravy. If you want to make “Red-Eye” gravy, add fresh-ground red pepper, and dilute it with coffee rather than water. Some folks love it . . . I’m not one of them. I am a coffee lover, but it just doesn’t fit in with the pork . . . ham or pork sausage are the traditional bases for Red-Eye gravy . . . and to me, the flavors just don’t mix well. I have tried this recipe with venison sausage as well, but venison is too lean to make good gravy, so you have to add vegetable oil or lard to make up the difference.
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1 Recipe
Pork American-South
Fry Sausage Sauces Brunch Breakfast American-South Pork Winter Comforting
1 lb Pork sage ground
1 can (12 oz) porated milkor 1 c milk
1 c -purpose flour
1 tb Freshly und pepper ground black pepper
1 ts t, to taste
hot sauce
Selecting the right sausage Part of the secret of good sausage gravy is the FAT. Sorry folks, but the lean “good for you” kind of pork sausage just won’t make good sausage gravy. If you are worried about the fat and cholesterol . . . eat something else!! Select a good brand, just the same. My favorite for making gravy is “Aberdeen” brand, but any brand with a good balance of meat and fat will do. If you have a good meat market in your area where they grind their own sausage, tell the butcher to grind you some with plenty of fat left in. Pre-measure your milk and flour and have it ready next to the stove, as well as about a liter of water. Heat a deep skillet to medium high heat. Fry up the sausage with about half a teaspoon of hot sauce, until it is well browned and has rendered all of the fat. Break up the sausage into small bit as it fries, so that it is the size of small peas. Lower the heat just a bit, then add the flour to the pan. Mix into the sausage until the flour is totally coated with the rendered grease. You should not be able to see any more bright white flour. If there is not enough grease to coat all of the flour, add vegetable oil or lard until there is. You should now have little brownish sausage/flour nodules. Add salt, to taste, and the black pepper. Add the milk and about a cup of water. Stir with a wooden spoon, breaking up the nodules that have formed. Keep stirring and breaking up the nodules until it begins to smooth out. It will get very thick; add water until you get a nice, smooth, creamy consistency. The only lumps in the gravy should be the sausage! If the flour was well coated with grease, it will not be lumpy. Keep heating and stirring until it stops getting thicker and you have the consistency you want. Variations Some folks make their gravy with corn meal instead of flour. I like corn meal gravy, but gravy made with flour comes out smoother and allows the flavors of the sausage and pepper to predominate. The corn meal takes over and gives it a flavor and texture that’s totally different. Give it a try! I prefer to use the “mild” sausage and decide for myself the type and kind of spice to add. Although it’s hard to make something too hot and spicy for me, my family does not share my taste for hot food, so I have to tone my cooking down for normal humans. Plus, the hot kind just doesn’t make good gravy . . . it’s good for sausage patties or biscuit sandwiches, but not for gravy. If you want to make “Red-Eye” gravy, add fresh-ground red pepper, and dilute it with coffee rather than water. Some folks love it . . . I’m not one of them. I am a coffee lover, but it just doesn’t fit in with the pork . . . ham or pork sausage are the traditional bases for Red-Eye gravy . . . and to me, the flavors just don’t mix well. I have tried this recipe with venison sausage as well, but venison is too lean to make good gravy, so you have to add vegetable oil or lard to make up the difference.
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Italian Sausage Broils
English muffins provide the base for Italian sausage in tomato sauce and mozzarella cheese.
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Sausage Quiche
6 servings
Uncategorized
Tasteofhome Cheese Cream
8 oz Breakfast sage links
1 9" unbaked pie pastry
4 oz ddar cheese; shredded
4 s
1 pt Heavy am
1/8 ts und nutmeg
In a skillet, brown sausages until done. Drain and cut into small pieces; place in the bottom of pie shell. Sprinkle with cheese. In a mixing bowl, beat eggs; add cream and nutmeg. Pour over cheese. Bake at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean. Submitted to RecipeLu List by Ruth and lt;pookypook and at;aol.com and gt; by PookyPook and lt;PookyPook and at;aol.com and gt; on Jan 24, 1998. Converted by MM_Buster v2.0l.
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Uncategorized
Tasteofhome Cheese Cream
8 oz Breakfast sage links
1 9" unbaked pie pastry
4 oz ddar cheese; shredded
4 s
1 pt Heavy am
1/8 ts und nutmeg
In a skillet, brown sausages until done. Drain and cut into small pieces; place in the bottom of pie shell. Sprinkle with cheese. In a mixing bowl, beat eggs; add cream and nutmeg. Pour over cheese. Bake at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean. Submitted to RecipeLu List by Ruth and lt;pookypook and at;aol.com and gt; by PookyPook and lt;PookyPook and at;aol.com and gt; on Jan 24, 1998. Converted by MM_Buster v2.0l.
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Sausage Stuffed Steak
Carey's Chorizo Sausage
10 Servings
Pork Mexican
Main Dish mexican Sausage Bake Broil Grill Marinade Picnics Pork Mexican
2 pounds (change servings and units)
Ingredients
2 lbs ground k
3 large dried New Mexico les (Chile Colorin) or mild red chilies (about 3.5-inches)
4 small dried le de arbol (Chile deArbol) or chilies, according to how hot spicy you want
1/4 cup ling water
8 cloves lic minced
2 tablespoons dry gano leaves
2 teaspoons ground in
1 teaspoon fresh ground ck pepper
1 teaspoon dark wn sugar
4 tablespoons er vinegar
2 tablespoons uila
3 1/2 teaspoons t
1Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl. 2Pour the boiling water over them and let them sit until they're re-hydrated and soft. 3Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth. 4Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well. 5When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!
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Pork Mexican
Main Dish mexican Sausage Bake Broil Grill Marinade Picnics Pork Mexican
2 pounds (change servings and units)
Ingredients
2 lbs ground k
3 large dried New Mexico les (Chile Colorin) or mild red chilies (about 3.5-inches)
4 small dried le de arbol (Chile deArbol) or chilies, according to how hot spicy you want
1/4 cup ling water
8 cloves lic minced
2 tablespoons dry gano leaves
2 teaspoons ground in
1 teaspoon fresh ground ck pepper
1 teaspoon dark wn sugar
4 tablespoons er vinegar
2 tablespoons uila
3 1/2 teaspoons t
1Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl. 2Pour the boiling water over them and let them sit until they're re-hydrated and soft. 3Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth. 4Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well. 5When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!
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Risotto with Sausage
4 Servings
Uncategorized
Italian Main dishes Parmes Butter Cheese Onion Parmesan Parsley Rice Wine White wine Dinner
3 Links parsley/cheese sage
1/2 lb - Luganega sage,
1 qt Meat th
1/3 c Finely chopped on
3 tb ter
2 tb Dry te wine
1 1/2 c Arborio e
3/4 c Grated mesan cheese
t
Freshly ground black per
REMOVE THE CASINGS from the sausage and break up the sausage. Bring the broth to a simmer. In a casserole, soften the chopped onion in half the butter. Add the sausage meat and brown it. Raise heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Uncategorized
Italian Main dishes Parmes Butter Cheese Onion Parmesan Parsley Rice Wine White wine Dinner
3 Links parsley/cheese sage
1/2 lb - Luganega sage,
1 qt Meat th
1/3 c Finely chopped on
3 tb ter
2 tb Dry te wine
1 1/2 c Arborio e
3/4 c Grated mesan cheese
t
Freshly ground black per
REMOVE THE CASINGS from the sausage and break up the sausage. Bring the broth to a simmer. In a casserole, soften the chopped onion in half the butter. Add the sausage meat and brown it. Raise heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Sausage Bread at its Best
Click here for a larger picture of Sausage Bread at its Best
10 Servings
Ground Sausage
Amrecian
flavor filling tasty Brunch Breakfast Main Dish Ground Sausage Amrecian
1 lb. hot sage
1 lb. mild sage
2 s
1 white
1 c. ddar cheese
1/4 c. ss cheese
1 tsp. dried gano
3 pkgs. of Pillbury Crescent Rolls
Cook sausage in a skillet, drain grease, add eggs, cheeses, and oregano and stir. Lay out a pkg of crescent rolls and pinch to form a rectangle. Put 1/3 of mixture in each rectangle. Roll lenghwise and place in a 9x13 lighty greased baking pan. Brush with egg white. Bake at 350 degrees for 35 minutes or until golden brown.
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10 Servings
Ground Sausage
Amrecian
flavor filling tasty Brunch Breakfast Main Dish Ground Sausage Amrecian
1 lb. hot sage
1 lb. mild sage
2 s
1 white
1 c. ddar cheese
1/4 c. ss cheese
1 tsp. dried gano
3 pkgs. of Pillbury Crescent Rolls
Cook sausage in a skillet, drain grease, add eggs, cheeses, and oregano and stir. Lay out a pkg of crescent rolls and pinch to form a rectangle. Put 1/3 of mixture in each rectangle. Roll lenghwise and place in a 9x13 lighty greased baking pan. Brush with egg white. Bake at 350 degrees for 35 minutes or until golden brown.
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Italian Sausage Stew
6 Servings
Italian sausage
American
Main Dish Soup Low Sugar Italian sausage American
1 1/2 pound Italian sage links cut into 1 inch pieces
3 cup Water
4 medium atoes peeled and cut into chunks
2 medium rots cut into chunks
2 ea ery ribs cut into chunks
2 small ons cut into wedges
1/4 cup cestershire sauce
1 teaspoon Dried gano
1/2 teaspoon Dried il crushed
1/2 teaspoon me crushed
1/2 teaspoon emary crushed
1 ea leaf
Salt and per to taste
3/4 cup chup
1/2 large Green or sweet pepper cut into chunks
1 tablespoon sley minced and fresh
1 tablespoon nstarch
1 tablespoon Water cold
In a soup kettle or Dutch oven over medium heat, brown sausage; drain. Add water, potatoes, carrots, celery, onions, Worchestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. Add the ketchup, green/red pepper and parsley. Cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. Combine cornstarch and cold water until smooth. Stir into stew. Bring to a boil and stir for 2 minutes or until thickened.
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Italian sausage
American
Main Dish Soup Low Sugar Italian sausage American
1 1/2 pound Italian sage links cut into 1 inch pieces
3 cup Water
4 medium atoes peeled and cut into chunks
2 medium rots cut into chunks
2 ea ery ribs cut into chunks
2 small ons cut into wedges
1/4 cup cestershire sauce
1 teaspoon Dried gano
1/2 teaspoon Dried il crushed
1/2 teaspoon me crushed
1/2 teaspoon emary crushed
1 ea leaf
Salt and per to taste
3/4 cup chup
1/2 large Green or sweet pepper cut into chunks
1 tablespoon sley minced and fresh
1 tablespoon nstarch
1 tablespoon Water cold
In a soup kettle or Dutch oven over medium heat, brown sausage; drain. Add water, potatoes, carrots, celery, onions, Worchestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. Add the ketchup, green/red pepper and parsley. Cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. Combine cornstarch and cold water until smooth. Stir into stew. Bring to a boil and stir for 2 minutes or until thickened.
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Creamy Sausage Dip
Seasoned tomatoes, your favorite ground sausage and cream cheese combine to make this simple dip that is perfect with tortilla chips.
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Turkey Sausage
4 Servings
Turkey
American
Breakfast Brunch Bake Kid Friendly Turkey American
1 lb. key, ground
Sea t
1/2 teaspoon meg
1/2 teaspoon e
1/2 teaspoon me
1/8 teaspoon enne
Shape into 12 small patties. Fry in ungreased skillet or bake at 350 degrees for 10 to 15 minutes in a shallow pan until done. Do not overcook or patties will become tough. Oven baking produces juicier patties and is easier when feeding a crowd.
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Turkey
American
Breakfast Brunch Bake Kid Friendly Turkey American
1 lb. key, ground
Sea t
1/2 teaspoon meg
1/2 teaspoon e
1/2 teaspoon me
1/8 teaspoon enne
Shape into 12 small patties. Fry in ungreased skillet or bake at 350 degrees for 10 to 15 minutes in a shallow pan until done. Do not overcook or patties will become tough. Oven baking produces juicier patties and is easier when feeding a crowd.
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