re soften.
Add ground sausage. Separate the sausage and cook until browned
Drain.
Cook and stir sausage in a large skillet over
190 degrees C).
Place ground sausage in a large, deep skillet
Brown ground beef and ground sausage, drain grease.
Add seasonings, veggies, diced tomatoes, and tomato sauce.
Simmer till veggies are tender.
Meanwhile, cook rice and set aside.
When meat sauce is done, skim the top of about two cups of tomato gravy and put aside.
Add rice in a little at a time to ensure mixture.
Stuff peppers and place in large baking dish.
Cover with reserved gravy.
Bake at 350 for approximately an hour -- or till tops are nice and brown and peppers are tender.
minutes. Add ground sausage and garlic. Cook until sausage is done. Cool
Boil egg noodles. Brown ground sausage; drain. Melt cheese slices over sausage and add tomato soup. Add all ingredients together and serve.
inch thick.
Open ground sausage and spread evenly on top
Partially boil potatoes in water and drain.
Brown ground sausage in skillet.
Put all ingredients together (except the cheese) and put in baking dish.
Bake at 350\u00b0 for 30 minutes.
The last 5 or 10 minutes, add the shredded Swiss cheese on top to melt.
Mix biscuit mix and ground sausage very well, then add cheese. Mix well again.
Roll into balls the size of large marbles. These can be made in advance, covered and refrigerated.
Bake at 350\u00b0 until brown; serve very hot.
Leftovers can be frozen, thawed, heated and served again.
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy-noodles
o 1 pound of fresh ground pork. (This whole spice mix
large,skillet brown the sausage until it is cooked through
inches high. Add the sausage and onion and saute over
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.
Preheat oven to 350\u00b0.
Fry sausage (like hamburger) until well done, browned and crumbly.
Drain; set aside.
Cook rice as directed on package; set aside.
While rice cooks, chop celery and onion.
Saute in oil, butter or sausage drippings.
Drain.
In a large bowl, combine ground sausage, fennel, pancetta, mint, breadcrumbs, green onion and garlic. Season. Form into 8 sausage links then coat in breadcrumbs.
Add enough oil to shallow-fry in a large frying pan. Place over high heat. Cook sausages for 8-10 mins, turning occasionally, until browned and cooked through. Drain on paper towels.
Meanwhile, in a large bowl, combine lima beans, tomatoes, red onion, 2 tbsp olive oil, vinegar and reserved fennel fronds. Season to taste. Serve with sausages.
In a large skillet, combine sausage, bacon, onion and garlic. Cook over medium-high heat for 8-10 minutes or until sausage is browned and crumbly.
Drain the grease and then stir in flour and cook for 2-3 minutes, stirring frequently.
Gradually stir in half and half. Add pepper and salt and cook for 3-4 minutes, or until gravy is thickened.
Remove from heat and stir in butter until melted.
ands or a spoon, combine sausage meat, ground beef, carrot, zucchini, breadcrumbs
Brown the sausage.
Lightly grease 8x8 glass pan.
Mix the sausage, hashbrowns, cheese in 8x8 pan.
In a large bowl mix the eggs, milk, dry mustard, salt and pepper.
Poor egg mixture into 8x8 pan.
Cover with tin foil.
Refigerate for 8 hours or overnight.
Preheat the oven at 375.
Bake at 375 for 35 minutes.
Remove tin foil.
Bake for another 35-45 minutes until the middle is cooked through and isn't runny when jiggled.
In dutch oven, saute sausage, beef, onion, green pepper, and garlic until meats are no longer pink; drain.
Add tomato sauce, paste, water, and seasonings.
Bring to a boil, reduce heat and simmer for 5 minutes.
Stir in noodles.
Put in 13x9 pan and sprinkle with cheeses.
Bake at 350* for 30 minutes or until cheese is browned and bubbly.