Crumble, cook and drain hot sausage.
Mix with rest of ingredients and heat in crock pot.
Serve with large tortilla chips.
Double this recipe for large crowds.
Put juice from sausage in a
9 x 13-inch pan.
Layer peppers and then hot sausage.
Cover and bake at 350\u00b0 for 45 minutes.
Top with hot pepper cheese and Mozzarella slices; let melt and serve with fresh Italian bread slices or wedges.
Cut sausage into bun sized pieces.
Cook for 15 minutes; drain.
Slice onions and peppers into 1/2-inch strips.
Mix whole tomatoes, Sweet 'N Low and tomato sauce with 1 1/2 cans of water. Cook for 15 minutes.
Add vegetables and cook another 15 minutes. Add sausage and cook another 15 minutes.
Serve with (soft) sausage buns.
Makes about 20 sandwiches.
rock pot.
Cut tube sausage into about 1/8\" slices
Heat oil in large skillet over medium heat.
Add garlic and cook 1 minute.
Discard garlic.
Add onion and cook until softened (about 5 minutes).
Add tomatoes with juice, sausage and pepper flakes.
Cook over medium high heat, until sauce is thickened (about 20 minutes).
Cook pasta according to package directions.
Drain and toss with sausage in large bowl.
Toss with mozzarella.
Sprinkle with parmesan cheese and chopped parsley.
Serve hot.
Cook hot sausage and drain.
In 9 x 13-inch baking dish, layer as follows: 1) Smear cream cheese over bottom of dish.
2) Hot sausage.
3) Green pepper and onion.
4) Salsa.
5)
Grated Mozzarella cheese.
Bake for 15 to 20 minutes in 350\u00b0 oven.
Serve with crackers.
Place potatoes in roasting pan.
Place chicken on top of potatoes.
Sprinkle with spices.
Put hot sausage on top of chicken.
Pour oil on top of sausage.
Bake at 350\u00b0 for 1 1/2 to 2 hours.
cook hot sausage, pepper, onion and garlic in 6 quart dutch oven until meat is cooked through and vegetables are tender.
Drain off fat. Pat with paper towell to remove most of grease.
Add water, undrained tomatoes, chicken broth, sugar, spices and worcestershire sauce.
Bring to boil, reduce heat, cover and simmer 45 minutes.
Stir in pasta.
Cook uncovered 10 to 15 minutes until pasta is tender.
Serve in bowls and enjoy.
skillet with a tight fitting lid. Add the sausage and
Line bottom of 9 x 12-inch Pyrex baking dish with buttered bread which has had the crust removed and cut into 9 pieces. Sprinkle with Old English cheese.
Brown Owens hot sausage.
Drain and thoroughly blot until no grease remains.
Sprinkle over cheese. Blend eggs, half and half, salt, Spice Islands Beau Monde, dry mustard and Worcestershire sauce.
Pour over sausage and cheese. Sprinkle with paprika.
Chill.
Bake in 350\u00b0 oven for 40 minutes. Great for brunch!
o eat.
Slice the Hot Links lengthwise and then cut
Slice sausage links into 1/2 inch
skillet add sausage links, poke holes in the links with a fork
Season chicken thighs with salt and black pepper. Heat
Combine Bisquick, milk and mayo.
Mixture will be sticky. Brown sausage with onion.
Drain and cool, then mix with eggs, Parmesan and Swiss cheese.
Put half of biscuit dough in an ungreased 10 x 15-inch pan.
Put sausage mixture over all rest of dough, then spread rest of dough on top.
It will be uneven, but will spread.
Glaze with egg yolk mixed with a little water.
Bake at 375\u00b0 for 30 minutes.
Serves 24.
Brown sausage; drain fat.
Cool completely.
Add garlic salt, mixing well.
Stir in cheese, Bisquick and water.
Roll into 1-inch balls; place on large cookie sheets, 2 inches apart.
Bake at 400\u00b0 for 12 to 15 minutes.
This recipe serves 50 people and makes a great appetizer.
Cook
sausage
and
onion
Line bottom of 9 x 12-inch Pyrex baking dish with buttered bread which has had the crust removed and cut into 9 pieces. Sprinkle with Old English cheese.
Brown Owens hot sausage.
Drain and thoroughly blot until no grease remains.
Sprinkle over cheese. Blend eggs, half and half, salt, Spice Islands Beau Monde, dry mustard and Worcestershire sauce.
Pour over sausage and cheese. Sprinkle with paprika.
Chill.
Bake in 350\u00b0 oven for 40 minutes. Great for brunch!
Take chicken and place in a big pot with salted water to cover.
Cook with lid on until chicken is tender.
Remove chicken, skin and bone.
Save broth.
Add 2 pounds hot sausage, shaped into small balls, to broth and cook until sausage is well done.
Remove sausage and thicken broth.
Mix flour and small amount of cold water to make smooth paste.
Stir into broth to make gravy, then add chicken and sausage.
Simmer about 15 minutes for flavors to blend.
Serve over split hot biscuits.
ive oil. Mix together thoroughly with a wooden spoon. Transfer