Mix sausage, flour and Worcestershire sauce until blended. Form balls and bake at 350\u00b0 for 30 minutes or until brown.
After browning, you can keep these in freezer bags and freeze for later use.
These are good at breakfast or anytime.
Delicious just to snack on.
Enjoy!
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.
in 10-inch skillet add sausage, 1/4 cup onion and
edium high heat, brown the sausage adding a small amount of
ackage directions.
Meanwhile, brown sausage in a skillet and drain
he casing from the Italian sausage and brown over medium heat
HG Low-Carb Slow Cooker Recipes.
Line bottom of 9 x 12-inch Pyrex baking dish with buttered bread which has had the crust removed and cut into 9 pieces. Sprinkle with Old English cheese.
Brown Owens hot sausage.
Drain and thoroughly blot until no grease remains.
Sprinkle over cheese. Blend eggs, half and half, salt, Spice Islands Beau Monde, dry mustard and Worcestershire sauce.
Pour over sausage and cheese. Sprinkle with paprika.
Chill.
Bake in 350\u00b0 oven for 40 minutes. Great for brunch!
In a large skillet cook sausage over medium heat about 8
Preheat oven to 350 degrees.
Wrap tortillas in foil and place in oven to warm.
In skillet, crumble and cook sausage and onions over medium heat until browned.
Remove from heat and add beans and tomatoes.
Pour 1/4 of enchilada sauce on bottom of 9 x 13 baking dish.
Remove tortillas from oven.
Divide sausage mixture between tortillas, roll up and place in baking dish.
Cover with remaining enchilada sauce.
Top with grated cheese.
Bake 20-25 minutes or until hot.
Crumble sausage in a large soup pot
Cut sausage into bite-size pieces,and cook over the stove in a medium-sized pot over medium-high heat for about 5 minutes.
Sprinkle with salt, pepper and cajun seasoning to taste.
Add chicken broth, and bring to a boil.
Add diced tomatoes, simmer for about 3 minutes.
Add greens, and cook over medium-low heat until tender.
add beans, and cook until heated through.
ook the onion and the sausage, stirring, until the onion changes
In Dutch Oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, season with salt and pepper.
Bring to boil, reduce heat, cover and allow to simmer 15 minutes.
Stir in beans with their liquid and zucchini.
Cover and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, stir in spinach.
Cover and allow spinach to cook in the steam from the soup for another 5 minutes or until tender.
Serves 6.
Melt the butter in a skillet over medium heat.
Cook the celery and onions until translucent; about 5-7 minutes.
In a large bowl combine the celery and onions with the bread, cherries, sausage, parsley, salt and pepper.
Add the broth and stir well until combined.
Loosely stuff the mixture into your turkey just before roasting.
Cover and bake any unused stuffing in a 325 oven for 1 hour; uncover and bake another 15 minutes.
NOTE: I baked the whole pan separately and also made it the day before- it still turned out great!
ou prepare the rest of recipes).
Preheat oven to 350
In a nonstick skillet, cook sausage over medium high heat, breaking
eat. Cook and stir Italian sausage, onion, and garlic in the
edium-high heat. Add hot sausage, mild sausage, salt, and pepper; cook
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.