eat. Add onion and garlic; cook and stir until the onion
boil; add dandelion greens and cook until softened, about
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
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.
Heat the olive oil in a heavy saucepan and saute the onion and sausage for about 2 minutes.
Add the garlic and paprika and continue to cook for 3 minutes, or until the onion is translucent and the sausage is cooked.
Add the water, salt, pepper, and bay leaves.
Cover and bring to a boil.
Add the beans and rice and stir to make sure that all the ingredients are well mixed.
Cover and simmer over low heat for about 35 minutes.
Remove the bay leaves.
Serve hot.
ith olive oil, add onion and garlic; cook stirring frequently until
n high heat. Whisk eggs and 2 tsp soy sauce in
iddle rack.
Combine broccolini and one tablespoon olive oil in
hicken and sausage into thick pieces of roughly equal size and place in
lt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour
Preheat oven to 350\u00b0F.
In a large skillet, heat oil over medium heat. Cook celery, onion, kale and apples for 5 mins, or until tender. Transfer to a large mixing bowl along with herbs, bread and sausage. Whisk together broth and eggs then pour over stuffing. Season. Transfer to greased baking dish and cover with foil.
Bake stuffing for 40 mins, or until heated through. Remove foil during last 10 mins.
Brown chicken thighs and sausage in a cast iron dutch
Brown ground beef and sausage in a frying pan, then drain well.
Add all ingredients, except the macaroni, to a crock-pot.
Cook on low setting for 8-16 hours.
One hour before serving, turn setting to high and add macaroni.
Serve with Parmesan cheese.
b>sausage until browned. Remove from pan and drain extra fat. Let cooked sausage
art cast iron Dutch oven and whisk together to combine.<
Cut sausage into 1/4 inch cubes, reserving 1/4 of sausage. Place 1/4 sausage and half can of beef broth in blender. Puree.
Pour 1 1/2 cans of beef broth in soup pot. Bring to simmering boil while adding diced onion and sausage cubes. Add puree, bay leaf, and salt and pepper to taste. Simmer for 30 minutes.
Add sliced carrots and continue simmering for another 10 minutes.
Rinse split peas and add to simmering pot. Simmer until peas are soft but NOT mushy. Adjust salt and pepper to taste. Serve warm.
br>Fry sausage until cooked crumbled into chunks drain and cool.
Brown sausage and drain well. Cook macaroni as directed on package, drain well. Combine sausage and macaroni in a sprayed casserole dish. Slightly beat egg and mix with soup. Combine with macaroni and sausage. Sprinkle crumbs on top and bake at 350 degrees for 45 minutes.
Season chicken with salt and pepper.
Melt butter in a black pot and brown chicken well.
Remove and brown sausage.
Remove. Add onion, bell pepper and garlic.
Simmer 5 minutes.
Add tomato sauce, Ro-Tel tomatoes, sage and thyme.
Simmer 10 minutes.
Add chicken and sausage and simmer until chicken becomes tender.
Add rice, green onions and parsley.
Stir and add enough water to cover ingredients plus 1 inch.
Bring to a boil and taste for seasoning.
Cover and cook on low heat until rice is tender, about 30 minutes.
hot, add the onion and garlic and cook, stirring occasionally, for