Heat vegetable oil in large skillet and use to brown sausage pieces; drain and reserve sausage. Blend first 11 ingredients in skillet. Add sausage to mixture and cook over medium heat for 30 minutes, stirring occasionally. Boil rice for 12 minutes; drain, and blend into skillet mixture. Simmer for 10 minutes. Serve with toasted garlic bread and ENJOY.
Brown sausage in a 10-inch cast-iron skillet; add wine.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sausage is done.
Uncover, bring to a boil, and reduce wine by two-thirds. Remove sausage, reserving drippings in skillet; keep sausage warm.
Add onion, garlic, bell pepper, and mushrooms to skillet; saute until tender. Return sausage to skillet; add tomato sauce. Simmer 8 minutes or to desired consistency.
In large skillet, heat oil over medium-high heat.
Add peppers, onion and garlic; saute 5 to 8 minutes.
Remove.
Add sausage to skillet; saute 10 minutes or until browned.
Return peppers, garlic and onion to skillet.
Add tomatoes and oregano; bring to boil.
Reduce heat to medium; cook 12 to 14 minutes. Toss with egg noodles.
Makes 4 to 6 servings.
Saute sausage in large heavy skillet over medium heat until browned.
Drain on paper towels.
Add onion and bell pepper to skillet and saute 2 to 3 minutes.
Add cabbage and cook, stirring often, 8 minutes.
Add sausage, chicken broth and remaining ingredients.
Reduce heat to medium-low.
Cook 10 minutes or until cabbage is tender.
Serve immediately.
Makes 4 servings.
Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.
Brown sausage in skillet or Dutch oven; pour out all but 1 tablespoon fat.
Add rice and stir-fry for 5 minutes; add onion, celery and green pepper.
Saute, stirring for 10 minutes.
Add mushrooms, soup, bouillon mixed in water, and water chestnuts. Cover and simmer an additional 15 to 20 minutes or until rice is cooked. Serve directly from skillet.
Saute sausage in large heavy skillet over medium heat until brown; drain on paper towels.
Add onion and bell pepper to skillet and saute 2-3 minutes, add cabbage and cook about 10 minutes, stirring often.
Add remaining ingredients, reduce heat and cook until cabbage is tender.
In 10-inch skillet, over medium heat, cook sausage, breaking it into small pieces, with onion and green pepper, until sausage is browned.
Spoon off all fat.
Stir in tomatoes with their liquid, macaroni, sugar, salt and pepper.
Reduce heat to low; cover and simmer, stirring often, about 20 minutes.
Remove from heat, stir in sour cream.
Makes 6 servings.
Cook sausage and crumble while cooking.
Drain excess fat and place in large bowl.
Saute onion, pepper and celery in skillet sausage was cooked in.
Add sausage, soups, rice and water.
Mix well and place in 11 x 13-inch dish.
Bake 1 1/2 hours at 350\u00b0. Can be frozen.
Serves 6 to 8.
Empty potato slices and packet of seasoned mix into 10-inch skillet. Stir in amount of water called for on package. Add enough water to reserved sauerkraut liquid to measure 2/3 cup. Stir liquid, sauerkraut and caraway seeds into potatoes. Heat to boiling; stir occasionally. Reduce heat, cover and simmer 30 minutes. Arrange sausage on top. Cover. Cook 10 minutes longer. Makes 4 to 6 servings.
Pan-fry in large skillet sausage or chuck for 15 minutes. Drain off fat.
Add onions, zucchini and garlic powder.
Cook for 5 minutes.
Add tomato sauce, basil, oregano and salt.
Cover and simmer for 20 minutes.
Add cheese.
Simmer until it melts.
May be served over rice, but it is very good plain.
Cook sausage in 12-inch skillet at medium-high heat 2 minutes. Add onion and celery.
Cook until tender, about 3 minutes, stirring occasionally.
Add rice, mix well and add remaining ingredients, except pepper.
Bring to a boil.
Reduce heat and simmer, covered, 20 minutes until liquid is absorbed.
Stir in green pepper.
Remove from heat.
Let stand, uncovered, 5 minutes. Serves 6 to 8.
Place all the ingredients in a skillet in the order listed. Cook, covered, over medium-high heat for 30 to 35 minutes or until starts to brown.
Skillet will be really full at the beginning but will cook down.
Serves 4.
Slice open and remove the casings from sausage.
Spray a large nonstick saucepan with nonstick spray, heat over medium-high heat.
Add the sausage, mushrooms, and onion, breaking up the sausage with a fork.
Cook until sausage is browned and the mushrooms and onion are tender, about 8 minutes.
Add the rice and broth, stirring well, bring to a boil.
Cover, reduce the heat, and simmer until broth has evaporated and rice is tender (about 20 minutes).
Stir in Parmesan cheese and pepper.
Brown potatoes.
When almost done; add peppers and sausage. When heated through, add tomatoes.
Simmer 15 minutes.
Serves 4 to 6.
Brown sausage, stirring to crumble.
Drain and remove from heat.
Stir in next 4 ingredients.
Cover and cook over medium heat 10 minutes, stirring occasionally.
Add cooled pasta and sour cream.
Stir until mixture is thoroughly heated.
Do not boil.
Fry sausage and set aside to drain.
side.
Cook sausage in 10-inch nonstick skillet over medium heat
non-stick skillet over medium high heat, brown the sausage adding a
ou prepare the rest of recipes).
Preheat oven to 350