Crumble sausage and fry over medium heat in
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.
Bring sausage and 1/4 cup of the water to a boil in a large saucepan.
Reduce heat, cover and simmer 5 minutes, stirring once or twice, until water evaporates.
Reduce heat to low.
nutes, until almost cooked through and golden brown.
Remove from
Cook onions, ham and potatoes for about 35 minutes.
Mix corn meal with enough water to wet.
Take a portion of the corn meal, about the size of a tennis ball, flatten in both hands and drop into onion and potato stew.
Cook another 15 minutes.
Cook sausage in a large
e butter, eggs, milk and vanilla until well combined.
Saute the sausage in a large skillet, or med-large sized pot on high.
Once the sausage becomes browned, add the rest of your ingredients.
Reduce heat to medium, and cover.
Simmer until the cabbage and potatoes have cooked down, and are fork tender. Stir occasionally.
It should reduce by about half.
In a 3-quart saucepan, heat potatoes, salt and enough water to cover to boiling.
Reduce heat and simmer 15 minutes or until potatoes are fork-tender.
Drain.
While potatoes are boiling, in a 12-inch skillet, heat butter.
Cook onions until tender.
Add sausage, tomatoes with liquid, paprika, caraway seed and 1/2 teaspoon salt.
Heat to boiling.
Reduce heat to low; cover and simmer 15 minutes.
Stir in potatoes and serve.
oon slices. Place onions and peppers into the lard on
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.
l, onion, bell pepper, and celery and cook until the onion is
Make a roux.
Add onion and bell pepper; saute.
Add water, potatoes and sausage; season to taste.
Cook until potatoes are done (approximately 25 minutes).
>To serve this rich stew as a first-course soup
In a Dutch oven, combine lentils, 5 cups of water and seasonings.
Bring to boiling; reduce heat and simmer, covered, for 35 minutes.
Meanwhile, in a skillet, cook sausage and onion until meat is lightly browned.
Add to stew with remaining ingredients.
Simmer, covered, for 15 minutes.
Serves 8 to 10.
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.
ook sausage until nice and brown, about 20 minutes.
Remove sausage and set
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.
ot over low heat. Cook sausage, stirring regularly, in the 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.