Take one link of boudin sausage and peel the skin off.
b>sausage. If using fully cooked or smoked sausage, slice and set aside. If using
ven's broiler.
Place sausage in a baking dish and
eat, heat the oil. Add sausage and the garlic cloves from
or 5 minutes.
If using smoked sausage, cut into bite size
5 minutes.
Add sausage. If using raw sausage, cover and simmer for
Bake sausage links at 350 degrees for 30 minutes, remove and slice into coin size pieces.
If using loose sausage meat, saute until done and drain well.
Saute onions and fennel in oil in a skillet until soft.
Combine onions, fennel, broth, beans, tomatoes and seasonings in a slow cooker.
Cook on high for 2 hours, or low for 4 to 5 hours.
Can also be made in a regular soup pot on the stove if desired.
Remove bay leaf.
Add spinach and cook until wilted, or if using frozen until heated through.
nto meat mixture.
If sausage is to be smoked, omit
Brown Sausauge and Drain.
While sausage is browing, cut Cream Cheese in to small chunks, and melt over low heat. Watch close to make sure it doesn't burn or stick.
Once cream cheese is melted, add Rotel tomatoes and drained sausage.
Cook over low heat until it thickens up.
Serve with Tostito's Scoops.
You can adjust heat factor by using hot sausage and/or Rotels.
ver medium-high heat. If using link sausage, split casings and remove
ater through them. Drain. Using a sausage machine, a KitchenAid with a
Cut sausage into slices.
If using bulk sausage, break it apart as it browns when cooking.
In 2 tablespoons of butter, saute sausage, celery, onion, and green bell pepper until meat is browned and vegetables are cooked.
Drain any fat.
Add kraut, tomatoes with liquid, brown sugar and seasonings to the sausage in pan.
Cover and simmer for 25 minutes, adding a small amount of water or tomato juice if necessary.
Remove bay leaf, and serve over mashed potatoes, if desired.
If using link sausage, prick with fork and parboil
n a skillet cook the sausage meat until no longer pink
Remove casing from sausage.
In large skillet, brown sausage, breaking up with a spoon as it cooks.
Remove from skillet; set aside.
In same skillet, saute zucchini and onion until crisp-tender.
Cook sausage in a large saucepan, breaking up meat with wooden spoon, until meat loses its pink color.
(If using Italian sausage, remove casings before cooking.)
Add onion; saute until tender, about 3 minutes.
Add tomatoes, broth and basil; bring to boiling. Stir in orzo, salt and pepper.
Lower heat; cover and simmer until orzo is tender, about 10 minutes.
Taste and add additional salt and pepper, if needed.
Ladle into a tureen or soup bowls.
Serve with bread sticks or sesame crackers.
Makes 8 servings.
Cook and crumble sausage in a medium skillet over medium heat if not using precooked sausage. When no longer pink add all spices.
Add butter to skillet and melt. If your sausage had more fat, you may not need all/any butter. Sprinkle flour over pan and whisk to get rid of any lumps and mix with butter. Cook 1 minute.
Add all milk at once, whisking to ensure gravy stays smooth. Reduce heat to med-low.
Add sour cream and cheese. Continue cooking til cheese is melted. Serve over hot biscuits.
Brown sausage and onion in dutch oven until no longer pink. (If using regular sausage, drain and wipe out bottom of pan.).
Add chicken broth to sausage and onions and bring to boil.
Add potatoes and simmer on med high for 20 mins or until potatoes are soft.
Remove from heat and mash potatoes completely.
Add evaporated milk and cheese and stir until cheese is melted.
Add garlic powder and cracked pepper to taste.
If you like a thicker soup, add a little cornstarch or flour for thickening.
*If using turkey sausage, 1 tablespoon of canola oil will be needed to brown the sausage.
Combine dry ingredients in mixing bowl.
Add liquid and eggs, then add sausage and corn.
Fry on hot griddle like pancakes (using some sausage drippings).
Serve with country gravy and fresh fruit salad (if desired).