Cut link sausage into 3-inch long links and then cut about 3/4 through the long way (to make a flat piece).
Brown sausage. Place sausage in large electric frypan.
Add all other ingredients and simmer for several hours, stirring occasionally.
br>To assemble, place one sausage in hoagie roll.
Add
Chop and saute onion and celery in oil.
Add tomatoes, tomato sauce, Worcestershire sauce, sugar and chili powder; simmer 15 minutes.
Mix cornstarch in water; stir in sauce until thick.
Add hot smoked sausage.
Add chopped green pepper and simmer 8 to 10 minutes.
Serve over rice.
Saute onion, celery and pepper in garlic butter for 2 to 3 minutes or until limp.
Add stock*, tomatoes and spices.
Simmer briskly, uncovered and stirring frequently, for 5 minutes. Mixture will be thickened and reduced.
Add sausage and cook another 2 minutes, until further reduced.
Stir in shelled raw shrimp and cook another 2 minutes until shrimp are barely opaque. Add cooked rice and stir well.
Serve immediately sprinkled with parsley for garnish.
Slice each sausage in four slices lengthwise.
Slice each French roll to open without cutting all the way through.
Top each roll with four slices of the sausage.
Place a slice of mozzarella cheese over the sausage.
Place the sandwich on a baking sheet.
Place into a preheated 350 degree oven. cook sandwiches until the cheese and bread browns.
Remove the sandwiches and top with thinly sliced pickles and tomatoes.
Enjoy, these are addictive.
ogether. Meanwhile, cook ground italian sausage in a large, deep skillet
Heat oil in large skillet.
Saute onion and garlic for 5 minutes.
Add sausage and brown both sides.
Remove sausage and keep warm.
Add cabbage and seasonings; cook over medium heat, stirring occasionally, until cabbage is soft.
Return sausage to skillet.
Cover and cook 10 minutes.
Add sour cream and heat through.
Serve immediately.
Combine soup, cheese, sour cream and milk.
Place one-half of the potatoes in a buttered 2-quart baking dish.
Cover with 1/2 of the soup mixture.
Repeat layers; brown link sausage in skillet. Drain; cut each in half.
Arrange sausage pieces on top of casserole and bake an additional 30 to 45 minutes or until potatoes are done.
Allow to stand 5 minutes before serving.
Precook link sausage and cut into bite size pieces, set aside. In skillet, cook pepper until tender, stirring frequently. Add uncooked rice, tomatoes, prepared chicken broth and green onions. Increase heat to high. Bring to boil. Reduce heat. Cover simmer 15-20 or until liquid is absorbed and rice is tender.
Season with salt and black pepper. Add in sausage and sprinkle with cheese to serve.
Saute onions, peppers and garlic. Add link sausage (I cook sausage first in water to get grease out). Add oregano, salt and pepper and chunk tomatoes. Cook for 30 minutes.
Cover sausage with cold water.
Heat to boiling and drain. Place sausage in large baking dish.
Cover with pared sweet potatoes and onions.
Season with salt, pepper and paprika.
Cover and bake in 400\u00b0 oven for 1 hour.
Uncover and add apples.
Cover and bake slowly until fruit is tender.
Serve at once.
Makes 6 servings.
Cook
noodles
and drain.
Fry sausage in small pieces. Leave about 3 tablespoons fat in pan. Fry onion slightly.
Add rest of ingredients.
Place
in
2\tquart casserole. Top with cheese. Bake, covered, for 1 hour at 350\u00b0.
In a large heavy pot, make a roux of bacon drippings and flour. Add onion and cook until limp (medium heat).
Add green onions and saute about 2 minutes.
Add celery and seasonings; stir, cooking about 1 minute.
Turn heat to low; add peas, broth, water and sausage.
Stir.
Bring to a boil.
Cover and simmer 3 to 4 hours until peas are tender.
Stir occasionally.
Thirty minutes before serving, 1/4 to 1/2 cup sherry can be added if desired.
Serve with a green salad and French bread or cornbread.
Rinse beans; pour off water.
Add about 4 inches of water.
Add barbecue sauce, molasses, liquid smoke, ketchup, link sausage (I use Eckrich or Hillshire Farms, 1/2 to 1 inch slices), garlic powder, onion powder or chopped onion (I use both) and bacon grease.
Cook for about 3 to 4 hours or until done.
Serve with corn bread.
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.
Pour over the vegetable and sausage mixture. Spread the mixture evenly
eat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a
Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet.
Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.
n a large skillet cook hot italian sausage-break it up well
Remove Italian Sausage from caseing. In an electric