edium-high heat and add sage sausage (breaking up with a wooden
edium high heat, brown the sausage adding a small amount of
Simmer sausage in water to cover until
Begin by heating 4 tablespoons olive oil in a sauce pot on medium heat.
Once hot place the onion into the pot and cook for 2 minutes, stirring periodically.
Add the garlic, potatoes, and sausage and continue cooking for an additional 4 minutes.
After cooking remove from heat and place ingredients into a bowl.
Place the red bell pepper, parsley, thyme, and mustard into the bowl and stir all ingredients thoroughly.
Divide into 10 portions.
Preheat oven to 400 degrees F (200 degrees C).
Place butternut squash and leek in a shallow roasting pan. Drizzle olive oil on top; season with salt and pepper.
Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes. Broil on high until evenly browned, 2 to 3 minutes.
Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Stir into butternut squash and leek mixture.
Fry sausage - drain if necessary.
Add remaining ingredients to pan on low heat and warm until sausage, Rotel, and cream cheese meld together.
Add to crock pot or other bowl able to keep ingredients warm.
Serve.
Place mushrooms in shallow baking dish.
Brush with melted butter.
Brown sausage, onions and garlic in skillet.
Drain.
Mix in pepper, parsley and cream cheese.
Heat to blend all ingredients and melt cheese.
Stuff mushrooms with filling.
eef, eggs,and Jimmy Dean Sage Sausage in a large bowl by
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.
fennel, coriander, cayenne, nutmeg, and sage. Mix until combined and place
To make the sausage base, in a large bowl,
In a bowl, mix first 8 ingredients.
Crumble pork over the mixture and combine (may need to use your hands).
Shape into 8 patties and refrigerate for 1 hour.
In a greased skillet over medium heat, fry patties for 5-6 minutes on each side or until meat is no longer pink. They may stick a little to the pan due to the cheese.
Add onions, celery, mushrooms, sage, poultry seasoning, 1 stick of
n medium heat and cook for about 15 minutes. After they
oo wet).
Add crumbled sausage and cook until no longer
etter if you refrigerate it for 3 to 24 hours to
Saute sausage until browned.
Remove from pan and place in a large mixing bowl.
Saute onions and celery in butter.
Add sage, rosemary and thyme.
When mixture is softened, about 3 minutes, put into bowl with sausage.
Add the remaining ingredients to the mixing bowl.
If mixture is too dry, add more stock.
Stuff into bird, bake along side during last 45 minutes of cooking, or cook in a crockpot on low for up to 3 hrs taking care to stir once in a while and adding more stock or water if it gets dry.
nd onion; Saute the onion for 1 minute.
Next, add
eat. Cook and stir the sausage in the skillet until crumbly
nto fine-ness. (This is for the kids who don't