ver medium heat, brown the sausage. If using fully cooked or
Arrange mozzarella, ricotta, broccolini, and sausage on top of dough in
Cut sausage into pieces about 2 to 3 inches long.
Brown sausage.
Fry peppers and onions together.
Combine sausage, peppers and onions in a casserole.
Add enough sauce to just cover the contents.
Cover.
Bake 2 hours at 350\u00b0.
Good served on large buns.
f medium-high heat, saute fresh sausage with 2 tablespoons olive oil
minutes.
Add the sausage, and cook, stirring occasionally, for
Mix dry ingredients.
Cut shortening into mix.
Gradually add milk.
Work into a smooth dough.
Divide dough into 3 parts; roll to about 1/16-inch.
Whip or mash sausage until it spreads easily. Spread about 1/3 sausage over dough.
Roll like jelly roll.
Wrap in waxed paper.
Repeat with remaining dough and sausage.
Chill for 1 hour or overnight.
Slice 1/8 to 1/4-inch thick.
Bake at 400\u00b0 for 12 to 15 minutes or until golden brown.
eat, heat the oil. Add sausage and the garlic cloves from
or 10 minutes.
Place sausage links in a heavy skillet
Place sausage in a large heavy skillet
Fry sausage in a pan until done.
Add sausage to rice and stir mixture on low heat for about five minutes.
Serve hot!
nd add the ground pork/sausage to the skillet with the
Remove skin from sausage; crumble.
Brown and drain.
Place layer of sausage in 8 x 8-inch baking dish.
Cover with layer of sweet potatoes and layer of marshmallows.
Continue with layer of sausage, potatoes and marshmallows.
Sprinkle with orange juice and brown sugar.
Bake in 350\u00b0 oven for 10 minutes.
Serves 6.
Fry sausage.
Drain.
Beat eggs, milk, salt and pepper.
Use 3 slices toast, crumpled on bottom of 9 x 13 x 2 baking dish.
Next use 1/2 sausage over toast.
Cover first layer with cheese.
Repeat toast, sausage and cheese.
Next, pour egg mixture over top. Cover.
Refrigerate overnight.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Mix cheese and Bisquick, then add sausage.
Roll into small balls.
Bake 15 to 20 minutes at 300\u00b0 or until done.
Preheat oven to 375\u00b0. Shred cheese and mix all ingredients. Form into one inch balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes 6 dozen. Sausage cheese balls can be frozen uncooked.
For a firmer texture add an extra 3 cups of baking biscuit mix and an extra 2 cups of shredded cheese to the ingredients listed above.
Bring raisins and water to a boil and cool.
Measure 1 cup raisin juice (add water if not enough).
Mix raisin juice, sausage and sugar until well blended.
Sift flour, soda and spices into sausage mixture.
Add raisins and nuts.
Mix. Put in tube pan or 2 loaf pans.
Bake at 350\u00b0 for 1 hour and 45 minutes.
Allow to cool. Keep refrigerated.
Don't overbake.
Remove sausage skin and fry meat.
Drain off fat.
Add Worcestershire and Tabasco sauces.
Cut Velveeta cheese into small cubes and melt in with sausage mixture.
Spread on slices of party rye bread and place on a cookie sheet.
Bake at 350\u00b0 for 10 to 15 minutes until browned.
These can be made the day before and stored in the refrigerator until ready to be baked.
Cook raisins until tender in enough water to measure 1 cup of juice.
Mix baking soda in juice and set aside.
Sift all dry ingredients together, then stir in raisin and soda mixture.
Stir in sausage and nuts.
Bake in ungreased Bundt pan for 1 1/4 hours in a 350\u00b0 oven.
Space 6 slices bread, buttered side down, in a 3-quart baking dish.
Spread 1/2 of cheese and sausage over bread.
Add eggs and milk, which have been beaten together.
Add remaining 6 slices of bread and rest of sausage and cheese.
Press gently so bread will absorb liquid.
Put in refrigerator overnight.
In the morning, bake for 1 hour at 325\u00b0.
May be served with mushrooms.
Heat oven to 325\u00b0.
Mix sausage, Bisquick and shredded cheese together and form into 1-inch balls.
Place sausage balls on cookie sheet or flat pan with raised edges.
Cook 20 minutes at 325\u00b0 on one side, turn over and cook until done.