eavy Dutch oven pan, saute sausage in olive oil until browned
In a large bowl combine ground beef with italian sausage and mix well. Add beaten egg, onion, salt, pepper and seasoned bread crumbs. Mix together and shape into meatballs - about 1 1/2\" to 1 3/4\" round.
Place in a lightly greased 9\" x 13\" baking pan or casserole dish; Bake, uncovered, at 375\u00b0 for 30 to 35 minutes. Drain off fat before serving.
ow heat.
Add the sausage meat and cook for 10
In large skillet or Dutch oven, cook sausage and onion until sausage is brown and onion is tender Drain fat, stir in apples, sauerkraut, water, sugar and caraway.
Put in a 21/2 quart covered baking dish and bake one hour.
(I sometimes put this in the slow cooker on low for 3 0r 4 hours).
Pour over the vegetable and sausage mixture. Spread the mixture evenly
ragrant and translucent. Add the Italian sausage meat, breaking it up with
Cook sausage and onion in 10-inch
-quart Dutch oven, cook sausage and ground beef on medium
ven to 350 degrees. In casserole pan, melt the butter and
ver moderate heat. Crumble in Italian sausage, add garlic and cook until
nd stir in Italian sausage. Cook and stir until sausage is crumbly, evenly
Preheat oven to 400.
Add hot water to stuffing mix; stir just until moistened. Set aside.
Cook and stir sausage, peppers, and onion in a large skillet until sausage is browned.
Place in a 13x9 baking dish.
Pour tomato sauce over sausage mixture and then sprinkle spices over top.
Top with stuffing.
Bake 25min.
For 4 to 6 servings, saute Italian sausage in olive oil until meat is no longer pink.
Add onions and garlic; saute until onions are soft.
Add tomato paste, tomatoes, Veg-All and seasonings; simmer 15 minutes with sausage mixture.
Add red wine to tomato-sausage mixture and place in casserole dish.
Sprinkle cheese over top and bake at 350\u00b0 for 20 minutes.
ver medium-high heat until sausage and beef are brown, crumbling
Wash peppers. Slice off the stem and cut the pepper in half the long way. Remove the seeds and ribs. Stuff each pepper half with some bulk Italian Sausage, so they are slightly mounded. Grill on a medium grill. If you can, grill them on both the pepper side and the meat side. This is easier if you have a screen of some kind to put on the grill grate so the peppers don't fall through.
Grill about 5 minutes on each side or until the meat is cooked.
Saute Italian sausage and fennel seeds in olive
Brown sausage and cut into 1-inch pieces.
Set aside.
Place all vegetables and spices in a large bowl, mixing in olive oil gently.
Mix sausage and vegetables together and place in large glass baking dish.
Cover tightly
with foil and bake at 400\u00b0 for 1 1/2 hours.
Top with Parmesan cheese to serve.
Makes 6 large servings.
live oil along with the sausage and onions. Cook, breaking up
Cook sausage and onion in 10-inch skillet, stirring frequently, until sausage is brown; drain.
Rinse beans with cold water to separate.
Stir in macaroni, sauce mix, beans, hot water, olives and garlic powder.
Heat to boiling.
Reduce heat.
Cover and simmer 20 minutes, stirring occasionally, until beans are tender; remove from heat.
Sprinkle with cheeses.
Cover and let stand 5 minutes or until cheese is melted.
Makes 6 servings.
Cut potatoes up in quarters in a roaster pan. Coat with olive oil. Cut up garlic in slices. Add cut up onion. Add water and 2 lemons squeezed over potatoes. Sprinkle with oregano. Stir. Bake at 350\u00b0 for 30 minutes. Cut up Italian sausage in chunks. After 30 minutes of baking, add sausage and stir. Sprinkle more oregano and squeeze more lemon juice over mixture. Bake for another 30 to 45 minutes until sausage is done, stirring often until done.