Cut sausage in half. Poke holes in sausage. Peel potatoes and quarter. Put in aluminum pan, 1 side sausage and 1 side potatoes. Cut onions. Put on top. Sprinkle olive oil on potatoes, salt, pepper and garlic powder. Cook 1 1/2 hours.
Boil sliced potatoes until almost tender (about 5 minutes). Drain.
Heat oil in large, nonstick skillet; add sausage and potatoes.
Season to taste with onion salt and pepper.
Cook over medium heat, turning frequently until sausage is browned and potatoes are tender (about 20 minutes).
Normally serves 3 to 4, but 2 extremely hungry people can finish it off!
Heat oven to 425\u00b0.
Arrange chicken, sausage and potatoes in roasting pan.
Combine oil and seasonings in small cup.
Pour over chicken, sausage and potatoes and toss gently to coat.
Cover. Bake at 425\u00b0 for 1 hour.
Reduce heat to 325\u00b0.
Uncover and bake until browned, 30 to 40 minutes longer.
Serves 6.
Preheat the oven to 350 degrees.
Cut the sausage, potatoes, and bell pepper in to large chunks. Place in a large bowl.
Pour in the onion soup mix and olive oil, and toss until all ingredients are coated.
Transfer to a large roasting pan and bake for 2-3 hours, making sure to mix it every half hour. The sausage and potatoes will have a nice deep brown color when done.
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.
In skillet, break sausage into small pieces; brown lightly and drain well.
Place half of the potatoes in 2-quart casserole; sift half the flour over and sprinkle with half the salt.
Top with half the sausage, then half the cheese.
Repeat with remaining potatoes, flour, salt, sausage and cheese.
Pour milk over all. Cover and bake in a moderate oven (350\u00b0) for 50 to 60 minutes, or until potatoes are tender.
Uncover and bake 10 minutes more. Makes 4 to 6 servings.
Cut potatoes into chunks and leave the skin on.
Cut peppers into strips.
Toss potatoes, peppers, garlic, rosemary and olive oil together and place in a microwave safe bowl.
Cover and microwave on high 5 minutes, stir, re-cover, then microwave 5 more minutes on high.
Add cut up sausage and microwave for another 5 minutes.
Check potatoes for doneness and sprinkle with parmesan cheese if you'd like.
Serve.
Cut sausage into slices; set aside.
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.
Mix all ingredients except sausage and potatoes.
Stir in potatoes and sausage.
Can be slow cooked in a crock-pot or oven at 350\u00b0 for approximately 1 hour or until potatoes are tender.
50\u00b0.
Cut
sausage
into
3
In skillet, break sausage into small pieces; brown lightly and drain well.
Place half of the potatoes in a 2-quart casserole dish.
Sprinkle half of the flour and half of the salt on the potatoes.
Top with half of the sausage and half of the cheese. Repeat for second layer.
Pour milk over all.
(It helps to heat the milk.)
Cover and bake at 350\u00b0 for 1 hour or until potatoes are tender.
Uncover and bake 10 more minutes to brown.
Saute the onions in the bacon fat until crisp and tender.
Add the bell pepper, parsley and garlic and stir.
Add the sausage and stir again.
Add the potatoes, soy sauce, hot sauce and apple juice.
Stir; cover and simmer for about 1 hour.
Preheat oven to 400\u00b0F.
Combine herbs, olive oil, salt,pepper and potatoes and toss to mix.
Place sausages and potatoes in large baking or roasting pan.
Roast at 400\u00b0 for 30 minutes, or until just beginning to brown, turning several times.
Add a little more oil if the potatoes appear to be drying out.
Add remaining vegetables and roast 45 minutes more, turning occasionally, until potatoes are brown on the outside and tender on the inside.
Sprinkle with mozzarella and return to oven just until cheese is melted.
arge skillet, cook sausage and onion, breaking up sausage with a spatula.
Cut sausage into 2-inch pieces.
In a large pot, brown sausage with chopped onion.
Add water to cover and cook for 10 minutes.
Add cut potatoes and seasoning to meat.
Cover and cook until potatoes are done (about 20 minutes).
Blend flour into milk, add to sausage and potatoes and cook until thickened.
Combine the
milk,
flour,
onion and celery; toss in a blender for
10 seconds.
Set aside.
Break up the sausage and brown in
a
large\tskillet;
drain
well.\tAdd
2 tablespoons water;
cook
5
minutes
more, then add the first mixture and bring to
a boil.
Put the sliced potatoes in a 3-quart casserole, then add the sausage mixture.
Bake for 1 1/2 hours in a 350\u00b0 oven.
Heat oven to 400\u00b0F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain.
In 3-quart saucepan, heat water, milk and margarine to boiling. Stir in 2 pouches potatoes and 2 pouches sauce mix. Stir in sausage and 1/2 cup green onions until well blended. Spoon potato mixture into dish.
Bake 30 to 35 minutes or until potatoes are tender. Top with 2 tablespoons green onions.
ooked.
When cool, cut sausage into medium dice.
Melt
Cut sausage into bite size pieces and cut potatoes in small, thin pieces.
Chop onion and cook over medium heat.
Add sausage and potatoes.
Salt and pepper to taste.
Cook for 30 minutes to an hour.