t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy-noodles
Reserve 12 sausage links for top of pan.<
inches high. Add the sausage and onion and saute over
In a large nonstick skillet, brown sausage in 1 T olive oil; remove from skillet.
Add remaining olive oil to skillet and saute peppers and onions for 5 minutes; remove from skillet.
Add potatoes, salt, pepper, Italian seasoning, garlic powder, fennel seed and water to skillet; simmer over medium heat, covered, about 5 minutes.
Return sausage, peppers and onions to skillet and mix well. Cover and simmer about 10 minutes, stirring occasionally, or until sausage is done and potatoes are tender.
Cook
onion and sausage balls in skillet until onion is tender and sausage is lightly browned.
Drain off excess fat. Add
next 4 ingredients.
Heat to boiling, cover, reduce heat and
simmer 20
minutes.
Add
peas
and pimientos, cover and simmer 5 to 10 minutes longer.
Serves 4 to 6.
Cut sausage into 1/2-inch slices.
Wash potatoes and peel, then cut into slices or quarters.
Layer sausage, potatoes and next 3 ingredients in a large Dutch oven, sprinkling each vegetable layer with salt and pepper.
Add 1 cup water and bring to boil.
Cover; reduce heat and simmer 35 to 45 minutes or until vegetables are tender.
Makes 4 to 6 servings.
Cut sausage diagonally into 1/2-inch slices.
Wash potatoes; cut into 1/3-inch crosswise sections.
Layer sausage, potatoes and next 5 ingredients in order given in a large Dutch oven, sprinkling each vegetable layer with salt and pepper.
Add water and bring to a boil.
Cover, reduce heat and simmer 35 to 45 minutes or until vegetables are tender.
Yields 4 to 6 servings.
Bring a large pot of water to a boil. Add sausage and ham hocks, and cook for 10 to 15 minutes (to reduce the amount of fat). Drain, and set aside.
In a large pot, arrange potatoes, rutabaga, turnips, carrots and onions. Quarter cabbage with core intact, and add to pot. Season with salt and pepper. Place sausage and ham hocks on top. Pour in water. Seal pot with aluminum foil, then cover with a tight fitting lid.
Bring to a boil, reduce heat, and simmer for 30 minutes, or until vegetables are tender.
Cook macaroni according to directions, omitting salt and fat. Drain well.
Set aside.
Cut sausage into 1/4-inch thick slices.
Cook onion and sausage balls in skillet until onion is tender and sausage is lightly browned.
Drain off excess fat.
Add next 3 ingredients.
Heat to boiling, cover, reduce heat.
Simmer for 20 minutes.
Add peas, cover, let simmer another 5 to 10 minutes. Serves 4 to 6.
Cook sausage, onion and green pepper in a skillet until sausage is browned. Stir to crumble. Drain. Stir in macaroni, tomatoes, tomato sauce, sugar, chili powder and salt.
Cover, reduce heat and simmer 25 minutes.
Stir occasionally. Stir in sour cream.
Cook until heated.
Sprinkle with cheese.
Grease a 3-quart baking dish.
In a large saucepan, heat soup and water over low heat, stirring occasionally.
Prepare cheese, peppers and pimientos.
Slice sausage.
Add above to soup mixture. Continue to heat.
Slice potatoes and layer on bottom of dish. Pour soup mixture over potatoes and bake at 400\u00b0 for 1 1/4 hours. Serves 6.
Grease a 10-inch baking dish.
Line the bottom with potatoes. In separate saucepan, heat soup and water, stirring until smooth. Stir in cheese until melted.
Add Hillshire sausage pieces, green pepper and pimento (if desired).
Pour over potatoes.
Bake at 350\u00b0 for 55 minutes or until potatoes are done.
Serves 4 to 6.
Cook sausage in a Dutch oven over medium heat until browned, stirring occasionally.
Add onions and cook until lightly browned. Stir in tomatoes, tomato sauce, salt, pepper, bay leaf and Worcestershire sauce.
Cook and simmer about 35 minutes.
Add green pepper; simmer an additional 10 minutes.
Prepare spaghetti according to package directions; drain.
Serve sauce over spaghetti.
Sprinkle with cheese.
Yields 6 servings.
Heat oil in large skillet; place in skillet washed, sliced potatoes (leave skin on potatoes if desired, otherwise peel and slice).
Cook on medium heat about 8 minutes.
Slice onion and add onion slices to potatoes; stir and continue to simmer.
Cut Velveeta into bite sized cubes and add to top of potatoes and onions.
Turn heat to low.
Slice sausage into small slices.
Add to top of mix.
Cover and cook until potatoes are done.
Brown sausage with onion.
Drain.
Add mushroom soup, rice, bouillon cubes and hot water.
Bring to a boil.
Reduce heat. Simmer 20 minutes.
Add frozen peas and chopped pimentos.
Simmer 5 to 10 more minutes.
Cook sausage and onion until brown; drain off excess fat.
Add rice, chicken bouillon cubes and hot water.
Heat to boiling. Cover; reduce heat and simmer for 20 minutes.
Add peas; cover and simmer for 10 more minutes.
Makes 4 to 6 servings.
Brown sausage and onion in skillet.
Place in bottom of casserole.
Add alternate layers of macaroni, vegetables and seasonings.
Top with bread crumbs.
Bake at 350\u00b0
for 1 hour. Serves 6.
Cut sausages into 2-inch pieces.
Place sliced potatoes in large frying pan.
Add a layer of onion slices and a layer of cabbage.
Add butter, salt and pepper to boiling water.
Stir to melt butter and pour over vegetables.
Place sausage pieces on top and sprinkle with Parmesan cheese.
Cover tightly and cook slowly 25 minutes or until vegetables are done.
Makes 4 to 5 servings.
In large skillet, brown sausage links.\tRemove from pan and