t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy-noodles
Brown sausage and cut into 1/2-inch slices.
Saute pepper and onions in 1 teaspoon margarine until soft.
Cook Minute rice.
Mix cut up sausage, onion and peppers, rice, Great Northern beans and salsa in casserole dish and heat on stove until bubbly.
Serve with cornbread for an easy meal that serves 6 to 8 easily.
Cook sausage until no longer pink. Do Not Drain.
Stir in butter until melted.
Sprinkle with flour.
Gradually add milk. Mix well.
Add salt, pepper, and hot sauce.
Bring to a gentle boil and cook for 2 minutes, stirring constantly.
Serve over your favorite homemade or refrigerated biscuits.
I sometimes serve the sausage gravy over leftover potatoes from the previous night's dinner that I have fried up.
Recipe says serves 4, I find we rarely get more than 2 servings, so I often will double this.
Separate rolls into 4 rectangles.
Spread with mustard. Spread with thin layer of sausage.
Roll up and chill.
Slice each roll into 10 swirls.
Place on ungreased pan.
Bake at 400\u00b0 for 15 minutes.
Spray a large skillet with cooking spray and heat over medium-low heat. Cook and stir onion in the hot skillet until translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more.
Stir broccoli and potatoes into sausage mixture; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir mixture and continue to cook until vegetables are completely tender, 10 to 15 minutes more.
Beat eggs until well combined.
Place in greased heated skillet and let cook.
Place sausage patty on top and flip.
Cook until sausage is done.
Other ingredients will vary according to box directions, such as eggs, oil, etc.
Brown sausage in a frying pan; drain.
Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
Add sausage and pour into a 9X13 baking dish.
Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
Use a toothpick to test for doneness if you are unsure.
Cut into squares.
Brown sausage and cut into 1/2-inch slices.
Saute pepper and onions in 1 teaspoon margarine until soft.
Cook Minute rice.
Mix cut up sausage, onion and peppers, rice, Great Northern beans and salsa in casserole dish and heat on stove until bubbly.
Serve with cornbread for an easy meal that serves 6 to 8 easily.
Reserve 12 sausage links for top of pan.<
inches high. Add the sausage and onion and saute over
In a large nonstick skillet, brown sausage in 1 T olive oil; remove from skillet.
Add remaining olive oil to skillet and saute peppers and onions for 5 minutes; remove from skillet.
Add potatoes, salt, pepper, Italian seasoning, garlic powder, fennel seed and water to skillet; simmer over medium heat, covered, about 5 minutes.
Return sausage, peppers and onions to skillet and mix well. Cover and simmer about 10 minutes, stirring occasionally, or until sausage is done and potatoes are tender.
Cook
onion and sausage balls in skillet until onion is tender and sausage is lightly browned.
Drain off excess fat. Add
next 4 ingredients.
Heat to boiling, cover, reduce heat and
simmer 20
minutes.
Add
peas
and pimientos, cover and simmer 5 to 10 minutes longer.
Serves 4 to 6.
Cut sausage into 1/2-inch slices.
Wash potatoes and peel, then cut into slices or quarters.
Layer sausage, potatoes and next 3 ingredients in a large Dutch oven, sprinkling each vegetable layer with salt and pepper.
Add 1 cup water and bring to boil.
Cover; reduce heat and simmer 35 to 45 minutes or until vegetables are tender.
Makes 4 to 6 servings.
Cut sausage diagonally into 1/2-inch slices.
Wash potatoes; cut into 1/3-inch crosswise sections.
Layer sausage, potatoes and next 5 ingredients in order given in a large Dutch oven, sprinkling each vegetable layer with salt and pepper.
Add water and bring to a boil.
Cover, reduce heat and simmer 35 to 45 minutes or until vegetables are tender.
Yields 4 to 6 servings.
Cook macaroni according to directions, omitting salt and fat. Drain well.
Set aside.
Cut sausage into 1/4-inch thick slices.
Bring a large pot of water to a boil. Add sausage and ham hocks, and cook for 10 to 15 minutes (to reduce the amount of fat). Drain, and set aside.
In a large pot, arrange potatoes, rutabaga, turnips, carrots and onions. Quarter cabbage with core intact, and add to pot. Season with salt and pepper. Place sausage and ham hocks on top. Pour in water. Seal pot with aluminum foil, then cover with a tight fitting lid.
Bring to a boil, reduce heat, and simmer for 30 minutes, or until vegetables are tender.
Remove sausage from casing and pinch into dime-sized pieces.
Spread sauce over crust; sprinkle with 1 cup cheese.
Add Italian Sausage pieces and green pepper.
Top with the remaining cheese.
Bake according to crust package directions or until sausage is no longer pink (160 degrees F) and cheese is melted.
Cook onion and sausage balls in skillet until onion is tender and sausage is lightly browned.
Drain off excess fat.
Add next 3 ingredients.
Heat to boiling, cover, reduce heat.
Simmer for 20 minutes.
Add peas, cover, let simmer another 5 to 10 minutes. Serves 4 to 6.
igh heat. Cook and stir sausage, onion, and reserved mushroom scrapings
Cook sausage, onion and green pepper in a skillet until sausage is browned. Stir to crumble. Drain. Stir in macaroni, tomatoes, tomato sauce, sugar, chili powder and salt.
Cover, reduce heat and simmer 25 minutes.
Stir occasionally. Stir in sour cream.
Cook until heated.
Sprinkle with cheese.