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.
nutes, until almost cooked through and golden brown.
Remove from
e butter, eggs, milk and vanilla until well combined.
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.
Crumble sausage and fry over medium heat in
ot over low heat. Cook sausage, stirring regularly, in the hot
Chop sausage and cook in a 12-inch nonstick skillet over medium-high heat about 4-6 minutes.
Transfer with slotted spoon to a bowl.
Add frozen potatoes to drippings in the skillet; cook 15-20 minutes, turning occasionally until brown.
Whisk eggs, water, salt and freshly ground pepper in a bowl.
Reduce heat to medium; sprinkle sausage over potatoes.
Pour eggs over sausage and cook for 5 minutes.
Heat broiler.
Cover skillet handle with foil.
Broil frittata 5 inches from heat source 3 minutes until just cooked through.
Cut sausage into large links. Pierce several times.
Place in skillet with water to cover. Boil until water evaporates.
Brown sausages in remaining fat, then remove to a pan and cut into 1/4-inch rounds.
Lightly oil a 10-inch pie pan. Cut potatoes into 1/4-inch slices.
Combine oil and spices.
Toss with potatoes. Make a layer of potatoes, then sausage and then Ricotta. Repeat and finish with potatoes. Bake 1 hour at 375\u00b0.
Let stand 10 minutes before cutting.
Serves 6.
Reserve 3 sausage links.
Slice remaining sausage and set aside in small mixing bowl.
Beat together Cheez Whiz and sour cream until mixture is smooth.
Add onions, parsley flakes and salt. Fold cheese mixture into the potatoes and sausage.
Pour into a 1 1/2-quart casserole.
Bake in a 350\u00b0 oven for 40 to 45 minutes. Cut reserved whole sausage in half, arrange in pinwheel fashion on top of casserole.
Bake 10 minutes more or until sausages are heated through and mixture is hot.
Brown sausage and onion. Put in soup pot. Add hash browns, water and chicken broth. Bring to a boil. Simmer for 3 minutes. Add milk and soups. Makes 11 cups.
Crumble toasted bread between fingers.
Saute sausage and set aside.
Saute onions and celery in the sausage fat.
In a large bowl, combine bread, mashed potatoes, sausage, onions and celery and slightly beaten eggs.
Add poultry seasoning and salt to taste.
Mix well; stuff turkey.
Stuffing will expand slightly while turkey is roasting.
ooked.
When cool, cut sausage into medium dice.
Melt
Fry sausage and onion together, do not drain.
Put the sausage and onion in a large sauce pan.
Add all of the other ingredients and simmer for 15-20 minutes, until potatoes are tender as you would like.
Add 1 tablespoons of black pepper and simmer for 5 more minutes.
Thin with milk.
Cook 1 pound sausage and drain.
Grease a casserole dish. Line with half potatoes, sausage and mushroom mixture.
Repeat. Cook at 350\u00b0 for 1 hour and 15 minutes.
Add 1 cup Cheddar cheese and bake another 15 minutes.
Take 1/2 of sausage and pat into dish; layer with sliced potatoes and cheese.
Pat the remaining sausage on top of cheese; layer with potatoes and cover with remaining cheese.
Bake, covered, for 30 minutes at 325\u00b0, or uncover until cheese has browned.
Boil potatoes until almost tender.
Saute sausage and onion in margarine.
Drain potatoes and combine with sausage and onion. Place in a 9 x 13 baking dish.
Top with cheese.
Bake 15 minutes in 350\u00b0 oven.
Preheat oven to 375\u00b0.
Grease an 8-inch square baking dish. In a medium saucepan melt 1 tablespoon butter.
Add onions and saute until browned.
Combine eggs, cream, cheese, caraway seed, mustard, salt and pepper.
Layer half the potatoes in bottom of dish.
Cover with 1/3 of egg mixture; then add onions, sausage and remaining potatoes.
Pour rest of egg mixture over potatoes.
Dot with remaining butter.
Bake 30 to 40 minutes, until golden brown. Serves 4.
Fry potatoes and onion in butter until browned.
Place in greased 8-inch glass baking dish.
Top with cheese.
Crumble sausage and spread over cheese.
(Top with drained mushrooms, if desired.)
Combine eggs, milk, salt and pepper.
Pour over sausage.
Bake at 350\u00b0 for 30 to 35 minutes or until set.
Serves 6.
Boil potatoes until tender; peel and slice.
Cut cheese into 1-inch cubes.
In casserole dish, put layer of potatoes, sausage and cheese until all ingredients are used, ending with cheese. Pour 1/2 cup of milk over casserole.
Bake at 350\u00b0 for 1 hour.
In crock-pot, add enough water to cover bottom.
Slice half the potatoes and place in crock.
Slice half the sauce and add to crock.
Add half the cheese.
Add additional layer of potatoes, sausage and cheese.
Spoon cream of mushroom or chicken soup over the top and sprinkle with paprika.
Cook on low setting all day.