Heat Portuguese sausage in microwave on High for 5 minutes or until done.
Place on paper towel to remove oil.
Using a microwavable container, mix together chilies and Portuguese sausage.
Place onion, pepper and celery on top of meats and microwave on High for 5 minutes.
Mix meats with vegetables and heat on High for 5 minutes.
utter, add Portugese sausage, Maui onions and saute' sausage until brown. Add
br>Stuff as directed in stuffing recipe, and brush with melted butter
et rest.
Press leftover stuffing into a sprayed 9-inch
Brown the Portuguese sausage and ham hock with the onion and garlic.
Add the stewed tomatoes, tomato sauce and water to cover. Simmer until ham hock is tender.
Add carrots and the 2 kinds of beans.
Salt and pepper to taste.
Add to dashes of Worcestershire sauce.
Add cabbage about 5 minutes before serving.
Day before:
Boil ham hock and Portuguese sausage until ham hock is tender enough to be shredded.
Skim fat; discard skin/bones.
Refrigerate overnight.
Put ham hock, water, onion, salt, celery, parsley, tomato sauce (or solid pack tomatoes) and green onion in a large pot and cook for about 1 hour.
Add Portuguese sausage and cook for 15 minutes. Add beans and carrots and cook for another 15 minutes.
Add cabbage, potatoes and watercress and cook for 15 minutes.
Do not overcook the soup.
Makes about 15 (1-cup) servings.
br>Fill cavity with stuffing.
Spoon the rest
Boil
and
simmer
vegetable soup, water and Portuguese sausage
in a medium size pot.
Add kidney beans and macaroni. Serves 4 persons.
Fry Portuguese sausage in a large pot until brown.
Add onion and garlic; fry a little.
Add tomato sauce plus 1 can of water. Then add kidney beans plus 1 can water.
Bring to a boil.
Add 1/2 cup macaroni, carrots and potatoes.
Cook for 5 minutes.
Cook for 1/2 hour until noodles, carrots and potatoes are cooked.
If gravy is too thick, add more water.
Season with salt and pepper to taste.
Serves 4.
Cook sausage whole.
Cool, slice and reserve.
In heavy soup pot, saute ham, onion, pepper and carrot in oil until tender. Stir in seasoning.
Cook 5 minutes more.
Add all other ingredients except last two.
Cover pot partially and simmer gently for 2 hours.
Taste; adjust seasoning with salt and pepper. Add shredded spinach and serve.
an and reserve. Add crumbled sausage to pan and cook through
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
Blend thoroughly.
IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
Bake in a 350 degree oven 40 - 60 minutes.
If necessary, cover stuffing with foil to keep from drying out.
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.
emove from heat and add stuffing mix, wine & cilantro.
Add
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.
Brown the sausage in a large skillet over
t aside.
Make the Sausage Stuffing.
Melt butter in large
hickened.
Stuffing Mixture- In a large skillet fry sausage and bacon