TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
he casing from the Italian sausage and brown over medium heat
Sort and wash beans.
Soak beans overnight in water.
Add
ver medium heat, brown the sausage. If using fully cooked or
Soak the beans in lots of water overnight,
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
Soak beans in enough water to cover, overnight; drain and rinse. Melt butter and add onion and garlic. Saute for 10 minutes. Add fresh tomato and sugar. Saute for 5 minutes. Add Rotels, beans, sausage and enough water to cover beans by one inch. Cook 2 hours or until tender. Add salt and pepper. Serve over rice.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
Place beans, onion halves, carrot, thyme and
Place black beans, pinto beans, and kidney beans in a large container and
Fry sausage with onions.
Drain.
Mix beans.
Add to mixture of beans and sausage the tomato soup, mustard and brown sugar. Mix tomato paste with a little water and spread on top of bean mixture. Lay strips of bacon on top.
Bake in 9 x 13-inch dish at 375\u00b0 for 1 hour.
Place all sauces in bottom of crock-pot.
Put in 1 can of beans, 1 layer sausage (cut in bite size pieces), 1/2 chopped onion, green peppers and red pepper.
Continue with another can of beans, sausage, onions and peppers until crock-pot is full.
Cook 1 hour on high and 3 hours on low.
Serve over rice.
Combine black beans, sausage, ham, red beans, pinto beans, onions, green bell pepper, celery, water, tomato sauce, garlic, bouillon, thyme, oregano, white pepper, cayenne pepper, bay leaves, and black pepper in a slow cooker. Cover with the lid and cook on Low until thickened, about 8 hours. Remove bay leaves before serving.
Remove sausage from its casing and break into bite-sized pieces. Saute in the oil until browned, about 5 minutes. Remove from pan and set aside.
Saute the garlic until just golden, about 1 minute. Add the beans with their liquid and stir in the kale, a few handfuls at a time.
Simmer until the kale is tender, about 2 minutes, add more water as necessary to the beans moist.
Stir the sausage back into the pan with the beans and kale.
Season with black pepper and the balsamic vinegar.
Wash beans, cover with enough water and bring to a boil.
Boil approximately 10 to 15 minutes.
Add cold water and drain.
Cover beans with enough water and cook on medium heat until beans are tender, approximately 2 hours.
In separate skillet, saute chopped vegetables.
Add vegetables to tender beans.
Add salt and pepper to taste with smoked sausage.
Let beans simmer at least 1 hour with seasonings.
(If liquid is too thin, add 1 to 2 tablespoons roux.) Cook rice according to directions.
Serve hot over rice.
Chop garlic, peppers and onion; set aside. Drain and rinse all beans.
Place olive oil, garlic, peppers and onion in the bottom of a crock pot.
Add black beans, red beans, sausage, hot links and seasonings.
To finish, add the chicken stock and stir thoroughly.
Cook on HIGH for at least 4 hours.
Cook pasta in a large pot of lightly salted boiling water as package directs. Drain; return to pot.
Meanwhile heat a large nonstick skillet over medium-high heat. Add sausage and onion and, breaking up sausage with a wooden spoon, saute 6 minutes or until no longer pink. Add broth and beans; bring to a boil. Reduce heat; simmer 3 minutes to blend flavors.
Pour over pasta, add arugula and toss to mix and coat.
In a large family skillet with lid, heat oil on medium heat.
Add onion, green onion and garlic; saute until soft.
Add sausage and Creole seasoning.
Once sausage is slightly brown, add Rotel and black beans.
Stir until just combined.
Pour chicken broth into measuring cup and add water to measure 2 cups.
Add 1-cup rice and broth, water mixture to skillet.
Stir until combined.
Bring to a boil, cover and reduce heat to a simmer.
Cook until rice is cooked through and mixture is thickened slightly.
0 minutes. Stir in black beans, sausage, salt and pepper. Simmer 10
Put red beans in a large pot with enough water to cover by several inches. Soak 8 hours to overnight.
Drain and rinse beans. Pour hot water into the pot. Add beans, sausage, onions, bell pepper, celery, cayenne pepper, salt, and bay leaf to the pot; stir. Place pot over medium heat, put a cover on the pot, and cook, stirring frequently, for 30 minutes.
Reduce heat to medium-low and continue cooking at a simmer until the beans are tender, about 30 minutes more. Remove and discard bay leaf before serving.