ver high heat. Cook sweet potato and sausages for 10 mins, or
Aluminum Foil. Grease the foil and set aside.
Heat the
eat. Cook and stir sausage in the hot
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
Melt butter in 3-quart saucepan.
Stir in onion; cook on medium until tender (5 minutes).
Stir in flour until smooth and bubbly.
Stir in potatoes, milk, salt and pepper.
Cover; continue cooking, stirring occasionally, until potatoes are fork-tender (25 to 30 minutes).
Stir in cheese and sausage.
Cook and stir until cheese is melted and sausage is heated through (2 to 3 minutes).
Potato and Cauliflower Layer -- In a large
rowned. Set aside and slice. Add leek and cook for 2-3
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.
Cook the potatoes in boiling water for about 15 mins until just tender. Rinse under cold water; peel and thinly slice potatoes.
Beat the eggs and milk in a medium bowl. Season to taste. Stir in the tomatoes and herbs.
Heat the oil in a large skillet on medium heat. Layer the potato and sausage slices in the pan. Pour the egg mixture over the top. Cover and cook for 20-30 mins until eggs are set. Garnish with fresh herbs.
In a large pot heat 1 tsp olive oil, add onions carrots and celery cook till onion is nearly clear, approximately 5 minutes.
Add sausage and cook till sausage is done.
Add chicken stock, garlic, salt, pepper, Italian seasonings and potatoes. Cook till potatoes are tender, approximately 60 minutes.
Simmer for an additional 30 minutes with lid off the pot to reduce the volume by 1/8th. Serve with a good soaking bread and enjoy.
You could add 1 cup of heavy cream for that creamy effect.
Heat the oil in a saucepan, add the onions and saute for 3-4 mins. Add the potatoes and saute for 2-3 mins, stirring. Pour in the stock and bring to a boil. Simmer for 10 mins. Add the leeks and cook for 5-6 mins. Stir in the instant mashed potato flakes and season then mix in the sausages and cook for 2-3 mins, until warm. Divide the soup between 4 bowls, add a dollop of sour cream and sprinkle with chives. Serve.
d the chicken livers and cook for a further
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.
st iron skillet brown sausage until crumbly and medium brown in color
Place potatoes, carrot and garlic in a Dutch oven and cover with water
edium-high heat.
Add sausage; cook until brown, stirring often
Bring leek, onions, potatoes and stock to a boil and simmer for 15-20 mins. Add butter and mash. Add meatballs and simmer for 8-10 mins, until cooked through. Season then divide between 4 bowls. Serve with parsley, creme fraiche (or sour cream, if using) and tortilla chips.
nches high. Add the sausage and onion and saute over medium heat, stirring
Heat oven to 375\u00b0F Spray 9X13 glass baking dish with cooking spray. In baking dish mix potatoes and sauerkraut.
In medium bowl, mix soup and half-and-half. Stir soup mixture into potato mixture; mix well. Sprinkle with paprika.
Bake 20 minutes. Arrange sausage pieces over potato mixture, pressing lightly into mixture. Bake 25 to 30 minutes longer.
Heat oven to 375\u00b0F.
Spray 13x9-inch glass baking dish with nonstick cooking spray.
In large bowl, combine potatoes and sauerkraut; toss to mix.
In medium bowl, combine soup and half and half; blend well.
Add soup mixture to potato mixture; mix well.
Pour potato mixture into sprayed baking dish.
Sprinkle with paprika.
Arrange sausage pieces over potato mixture, pressing lightly into mixture.
Bake at 375\u00b0F for 45 to 50 minutes or until bubbly and potatoes are tender.