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.
Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well.
Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.
Preheat oven to 350 degree F.
Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary, re-roll dough scraps to make additional dough circles.
Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust, filling about 3/4 full.
Bake 40 minutes or until crust is browned.
Preheat oven to 375 F. In large bowl, combine cooked sausage, onion, mozzarella, cream cheese, red pepper, basil, and optional ingredients if desired; mix well.
Place sliced bread on baking sheet, brush tops with butter or olive oil and bake until lightly toasted. Remove from oven and top each slice with sausage mixture.
Return to oven and bake 7-10 minutes or until topping is hot. Serve warm.
separate bowl place the sausage, jalapeno pepper, cheese, garlic and
Brown sausage in frypan.
Remove sausage, drain thoroughly. (Blot with paper towels to remove as mush grease as possible.)
In a double boiler, melt Velveeta cheese.
Then add oregano, thyme and sausage.
Mix well.
Spread on party bread.
Bake at 400\u00b0 for 8 to 12 minutes depending upon whether they are fresh or frozen.
Begin by heating 4 tablespoons olive oil in a sauce pot on medium heat.
Once hot place the onion into the pot and cook for 2 minutes, stirring periodically.
Add the garlic, potatoes, and sausage and continue cooking for an additional 4 minutes.
After cooking remove from heat and place ingredients into a bowl.
Place the red bell pepper, parsley, thyme, and mustard into the bowl and stir all ingredients thoroughly.
Divide into 10 portions.
Let bread dough thaw and rise overnight with melted butter on top. Roll out on floured surface into a rectangular shape. Brown sausage with onion and drain off grease. Layer sausage and cheeses on bread. Roll into a log with seams down and pinch ends under. Bake at 325\u00b0 for 20 to 30 minutes or until lightly browned.
Cook and drain beef and sausage.
Add and melt tomato sauce, Velveeta cheese and pepperoncini.
Simmer 10 to 15 minutes.
Serve with taco chips.
(Jimmy Dean also has medium or mild sausage.) Put dip on some type of warmer.
. In large skillet, cook sausage over medium-high heat, stirring
In large saucepan, cook sausage over medium high heat, stirring
light rim.
Sprinkle cooked sausage evenly over each crust. Top
Combine ingredients.
Roll into 1-inch balls.
Place on ungreased cookie sheet.
Bake at 350\u00b0 for 12 to 15 minutes. Recipe can be prepared ahead of time and rewarmed when ready to serve.
Baked or unbaked balls can be frozen.
Preheat oven to 325 F.
In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onion, carrots, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl; add remaining ingredients and stir well. Pour into a buttered 4-quart casserole.
Bake covered for 60 minutes.
To make the sausage base, in a large bowl,
In large skillet, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Add remaining ingredients; bring to a boil. Cover and simmer on low heat for 45 minutes.
like your peppers too hot you can soak the cleaned
In a large stockpot, brown sausage and break up into pieces.
Brown sausage and drain. Beat eggs and mix with cheese and sausage. Grease pan lightly. Place layer of crescent rolls in the bottom of the pan. Pour in sausage mixture. Then put layer of rolls on top. Brush lightly with margarine. Bake at 350\u00b0 for 30 minutes.
Shape sausage into balls and fry until well done. Combine all other ingredients into saucepan and heat. Add sausage balls. Cover and cook on simmer for 5 more minutes. Let cool. Chill 24 hrs. Reheat to serve.