In a large skillet over medium heat, cook sausage to gray stage. Add apple and stir-fry until apple is tender and sausage is lightly brown. Drain off fat and liquid. Season with salt and pepper. Place sausage and apple in a mixing bowl; add cream cheese and blend well.
175 degrees C). Brown the sausage in a large skillet over
br>Add onion, carrot, celery and fennel seeds.
Saute until
lour, milk, yogurt, vanilla, cinnamon and salt. Blend until very smooth
Preheat oven to 375.
Leave peels on sweet potatoes and chop them and apple, onion and sausage into bite sized chunks.
Place potatoes, onions and apples into ziploc bag.
Pour in olive oil and all seasoning (more or less of these taste.).
Shake bag until everything is coated well.
Pour into 13x9 in pan and toss with sausage.
Bake uncovered in 375 degree oven for 1-1 1/2 hours until sausage is browned and potatoes are tender.
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.
o soften.
Add cabbage and apple and cook, stirring often, until
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.
Preheat oven to 325 degrees F. Toss apples with sugar and cinnamon; set aside.
Beat eggs, milk and vanilla in large bowl with wire whisk until well blended. Add bread cubes, sausage and 1 1/2 cups cheese and apple mixture; stir gently until evenly coated.
Spoon into lightly greased 13x9-inch baking dish; top with remaining 1/2 cup cheese.
Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.
Serve with warm maple syrup.
Cook sausage and take out on paper towel. Leave fat in skillet. Fry apples in fat for a few minutes until they are somewhat soft and colored. Beat eggs. Trim crust off bread and cut into cubes. Add milk, cheese and mustard to eggs and combine well. Stir in bread and apples. Put sausage in bottom of 9 x 13 pan. Pour egg mixture over sausage. Cover and refrigerate overnight. Bake at 350\u00b0. Cover for 30 minutes, then uncover and bake an additional 30 minutes.
Preheat oven to 350\u00b0.
Prebake pie shell for 10 minutes.
Cook sausage with onion until brown.
Drain excess fat.
Toss sausage and onion, apples and cheese together.
Spoon into shell.
Beat eggs with cream, sage and nutmeg.
Pour into shell.
Bake 40 to 45 minutes until firm.
Let stand 5 minutes then serve.
ocessor, pulse, add the onion and apple and pulse until finely chopped.
ch baking dish.
Place sausage and apple in a large skillet, cover
b>recipe #28008 and used it with success).
Meanwhile prepare filling, place sausage and
Preheat the oven to 400\u00b0F. Grease an oven safe serving dish. Heat the oil in a frying pan and fry the sausages, turning, until browned. Remove from the pan and drain on paper towels.
In a bowl, beat the cream and eggs together. Stir in the marjoram and nutmeg and season to taste.
Slice the sausages and place in the dish along with the bread and apples. Pour over the egg mixture and sprinkle with the cheese and hazelnuts. Bake for 35-40 mins, until the cheese is golden and bubbling. Garnish with marjoram.
heck the notes on this recipe for that, but you'll
In a nonstick skillet, cook sausage over medium high heat, breaking
aking sheet; season with salt and pepper.
Bake bread cubes
ne.
Remove, slice thin and pour off all the fat
killet, brown sausage over medium-high heat, in batches and adding oil