Cut sausage in small pieces; put in water and boil for 10 minutes.
Wash and cut up cabbage; pour in water with sausage and cook until tender.
Salt to taste.
Very good.
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.
Boil chicken until done in a large stock pot with salt, pepper and garlic powder. Let cool, bone and set aside. Brown sausage lightly and drain. Saute vegetables in oil or bacon drippings. To your large pot add rice, seasonings, chicken, gumbo mix, water, tomatoes, corn and gumbo file. After adding each ingredient, bring back to a boil prior to adding the next. When all has been added, simmer for a minimum of 25 minutes. This will allow rice to cook.
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.
ooked white rice.
This recipe was provided by professional chefs
In a large deep skillet over medium-high heat, cook sausage and onion in the oil until onion is crisp tender and sausage is lightly browned. Drain, if needed.
Add the creole seasoning and garlic salt, stirring well to mix. Add the drained tomatoes and cook over medium-high heat until liquid is reduced.
Add the green beans and cook 4-5 minutes or until heated through, stirring just to combine only. Serve with hot cornbread.
in 10-inch skillet add sausage, 1/4 cup onion and
Preheat oven to 350 Crumble sausage into microwave safe container and
Brown the sausage in a Dutch oven in
Chop/slice the sausage, cabbage, and onion.
In
live oil, sauce, peppers, onions, sausage, cheese, a sprinkle of herbs
In large stock pot, place one layer of cabbage on bottom, then start layering onions, cabbage and sausage until all are used. Add wine and seasonings. Pour only about 2 to 3 inches of water in pot, enough to cover bottom and prevent sticking. Bring to a light boil, then reduce heat, cover and simmer until cabbage and onions are tender.
1. Crumble sausage into a medium skillet. Cook
sing a slotted spoon, transfer sausage to a large bowl; stir
check the notes on this recipe for that, but you'll
ake it.
The original recipe read 1 tsp fresh or
f a fingerprint. (I doubled recipe #28008 and used it with
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
Blend thoroughly.
IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
Bake in a 350 degree oven 40 - 60 minutes.
If necessary, cover stuffing with foil to keep from drying out.
Cook sausage and crumble in small pieces