Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
Saute Italian sausage and fennel seeds in olive oil.<
Wash and prepare kale and set it aside
Cut sausage into large links. Pierce several times.
Place in skillet with water to cover. Boil until water evaporates.
Brown sausages in remaining fat, then remove to a pan and cut into 1/4-inch rounds.
Lightly oil a 10-inch pie pan. Cut potatoes into 1/4-inch slices.
Combine oil and spices.
Toss with potatoes. Make a layer of potatoes, then sausage and then Ricotta. Repeat and finish with potatoes. Bake 1 hour at 375\u00b0.
Let stand 10 minutes before cutting.
Serves 6.
In large soup pot, cook italian sausage in olive oil on medium heat until cooked through. Remove sausage, cut it into cubes, & set aside.
Saute onion and celery in same pot 5 minutes.
Add garlic, saute 3 minutes.
Add chicken broth, water, carrots, and potatoes. Bring to a boil.
Reduce heat to medium, cook until potatoes are almost tender, about 10 minutes.
Add cabbage, italian sausage, and beans. Cook until cabbage is tender.
Add salt and pepper to taste.
Serve hot with italian bread and a good cheese.
eat, start to cook the italian sausage and crushed garlic. Cook for 8
Add both the diced onions and diced green bell peppers along
Heat a 4 quart pot, and add the olive oil. On Medium heat, brown the sausage, breaking up the clumps. (If your sausage is fatty, you may need less oil.) Add onion and saute another 5 minutes or until the onion is translucent.
Add next 10 ingredients, tomatoes through lemon juice, and bring to a boil. Reduce the heat and simmer, uncovered, about 40 minutes or until potatoes are tender.
Add more lemon juice and the salt as needed.
Serve with a crusty bread. Freeze the left overs, if there are any.
killet, brown sausage over medium-high heat, in batches and adding oil
move the casing from the Italian sausage and brown over medium heat for
Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and saute until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
edium high heat and stir in sausage; cook until browned and cooked through
4 teaspoon salt and 1/8 teaspoon
In a large bowl combine ground beef with italian sausage and mix well. Add beaten egg, onion, salt, pepper and seasoned bread crumbs. Mix together and shape into meatballs - about 1 1/2\" to 1 3/4\" round.
Place in a lightly greased 9\" x 13\" baking pan or casserole dish; Bake, uncovered, at 375\u00b0 for 30 to 35 minutes. Drain off fat before serving.
at and saute the onion until fragrant and translucent. Add the Italian sausage
l just a enough so sausage doesn't stick.
Poke
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
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Place sausage links on a sheet pan and bake for
Put above ingredients into a large casserole and toss together.
Arrange sausage on top of potatoes and cover all with foil.
Bake at 375\u00b0 about 45 minutes or till potatoes are tender. Uncover and bake 15 - 20 minutes more.
Delicious!
Chop sausage and cook in a 12-inch nonstick skillet over medium-high heat about 4-6 minutes.
Transfer with slotted spoon to a bowl.
Add frozen potatoes to drippings in the skillet; cook 15-20 minutes, turning occasionally until brown.
Whisk eggs, water, salt and freshly ground pepper in a bowl.
Reduce heat to medium; sprinkle sausage over potatoes.
Pour eggs over sausage and cook for 5 minutes.
Heat broiler.
Cover skillet handle with foil.
Broil frittata 5 inches from heat source 3 minutes until just cooked through.