83 sausage also sausage Recipes

hot italian sausage link, sausage rolls (steak rolls work well also), green pepper, onion, garlic cloves, jalapeno peppers, tomato sauce, salt and pepper

italian sausage (you can also use italian turkey sausage), onion, chopped, stalk celery, chopped, carrots, chopped, zucchini, chopped, chicken broth, diced tomatoes, undrained, garlic cloves, salt, dry lentils, black pepper, red pepper flakes, basil, oregano, parsley, thyme

mild pork sausage, hot pork sausage, frozen hash browns, salt, pepper, shredded cheddar cheese, eggs, milk, spring onions, finely chopped (i added this to the recipe ), chopped chili peppers (also added by me)

oil (for deep-frying ), cocktail franks, dried well with paper towels (you can also use hotdogs cut in bite size pieces), simply potatoes shredded hash browns, eggs, all-purpose flour

whole pickled jalapeno peppers (i use a large can of san marcos brand, you can also use fresh jalapenos, steamed for a few minutes), pork sausage (i use hot from owens), breadcrumbs, egg, soft cream cheese (i use non-fat )

olive oil, yellow onion, chopped, garlic, minced, chicken sausage, casings removed (can also use turkey sausage), dried basil, dried oregano, hot red pepper flakes, tomatoes in puree , tomatoes coarsely chopped and puree reserved, water, salt , to taste, penne (or other tube shaped pasta), ricotta cheese, fontina cheese, shredded (can also use mozzarella), grated parmesan cheese

polish sausage (i also use smoked sausage), chopped onion, sauerkraut, rinsed and drained

onion, chopped, butter, italian sausage, sliced into 1 inch rounds (you can also use kielbasa your favorite spicy sausage), head cabbage, chopped (bite-size chunks ), diced tomatoes, cheddar cheese soup, beef broth

sweet bulk sausage or 1 lb spicy bulk sausage, lean ground beef, velveeta cheese, oregano, garlic powder, worcestershire sauce, party rye rounds (also called cocktail rye bread)

canola oil, flour, onion, chopped fine, green onion, chopped, celery, chopped, paprika, potatoes, peeled and cubed, water, garlic, finely chopped, ham hock, smoked sausage, sliced (can use turkey sausage to reduce fat), sour cream (can also used reduced or no-fat), salt and pepper, to taste, grated cheddar cheese (optional)

penne pasta (fusilli or ziti could also be used, but i prefer penne), olive oil (preferably extra-virgin), garlic, minced, cayenne pepper, sweet mild italian sausage, heavy cream, salt, fresh ground black pepper, freshly grated nutmeg, unsalted butter (cut into small bits), freshly grated parmesan cheese, chopped fresh basil, chopped fresh flat leaf parsley

links frozen italian sausage (you can use mild or spicy as per your liking), frozen peas, frozen corn, tomatoes, onions, potatoes (can use can ones also ), green peppers, salt, pepper, oregano

pork sausage (american-style breakfast sausages also work), granny smith apples, butter, sugar, cinnamon , to sprinkle

turkey sausage (can also use pork breakfast sausage), chopped celery, chopped red onion, eggs, coarsely chopped cauliflower, diced yellow squash, grated parmesan, chopped parsley leaves, chopped fresh sage leaves, chopped fresh thyme leaves, minced garlic, salt, fresh ground black pepper

sausage links, cut in 3/4-inch rounds (24 oz, aidelle chicken and apple sausage - 3 package, you can also use a mild italian or herb sausage), baguette (cut in thin slices and toasted ), apples, peeled and diced (granny smith), onion, diced, apple cider (not juice), beer (dark if you have it, you can also use white wine, chicken broth), brown sugar, honey, springs fresh thyme (no need to chop, just the whole sprig), bay leaf, butter (2 tbsp to saute, 1 to add to the sauce), salt, pepper, dijon mustard, honey, flour, butter, milk, gruyere or 1 cup swiss cheese

pork sausage, crumbled (i ve also made this with chicken & apple sausage, and it was very good), onion, chopped, green onions, white and a little green,chopped, dried thyme, dried rosemary, crushed, dried oregano, plain croissants , torn into pieces (i like to lightly toast them in the oven first, too, so they re not too soft), chicken broth, salt and pepper (depends on the flavor of your sausage)

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

mild italian sausage , cut into 1 inch pieces, garlic cloves, chopped, onions or 1 large onion, chopped, tomatoes, beef broth, red wine or 1 1/2 cups water, basil, chopped parsley, green pepper, chopped, zucchini (2 medium yellow squash also), uncooked bow tie pasta