Brown pork sausage; drain. Add Ro-Tel tomatoes and cream cheese. Heat through. Serve with chips or crackers.
Brown sausage with garlic, parsley and onion powder until done.
Cook pasta according to box.
Drain.
Stir in cooked sausage, tomato paste, Italian dressing, and hot water. Stir until well combined.
Top with Parmesan cheese to liking.
Can serve with side of garlic bread.
Brown sausage in a skillet. Drain fat and set aside. Saute onions and mushrooms in butter until onion is tender. Mix in browned sausage.
Place bread in a 9x13 pan. Layer sausage mixture then cheese over the bread.
Mix eggs, milk, sourcream, salt and pepper.
Pour evenly over cheese. Cover and refrigerate 6-24 hours.
In the morning bake uncovered for 50-60 minutes at 325* or until lighly browned and egg is set.
Saute onions, carrots, celery, eggplant, bell pepper, sliced sausage, and garlic in olive oil until lightly browned.
Add broth, beans, tomatoes, greens, and seasonings; simmer for 30 to 45 minutes, until vegetables are tender.
Mix together sausage, egg, bread crumbs and sage.
Shape into 4 dozen balls.
Brown in skillet.
Pour off grease.
Combined and add to meat, catsup and chili sauce, brown sugar, vinegar and soy sauce.
Cover and simmer 30 minutes.
Refrigerate or freeze. When ready to serve, reheat.
Place in chafing dish.
Serve with cocktail picks.
br>To make the mango dip (can be done ahead of
Mince the garlic. Cut the sausage into small pieces.
Melt
ell chopped.
Brown your sausage, onion and bell pepper in
Preheat oven to 350 degrees F (175 degrees C).
Heat a skillet over medium heat. Break sausage into small pieces and add to the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from skillet.
Stir bean with bacon soup and sour cream together in a bowl; pour over browned sausage and stir. Transfer mixture to a baking dish; top with Cheddar cheese.
Bake in preheated oven until the cheese is bubbly and the dip is hot throughout, about 10 minutes. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C).
Place spicy pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain sausage and place in a large bowl. Mix in 4 green onions, nonfat sour cream, low-fat mayonnaise, fat-free Parmesan cheese and pimento peppers. Transfer sausage mixture to a medium baking dish.
Bake in the preheated oven 20 to 25 minutes, or until bubbly and lightly browned. Garnish with remaining green onion and serve hot.
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.
erve WITH the dip). Fill bread bowl with dip, serve immediately with
Chunk up the sausage and fry it until done. Soften cream cheese on low in microwave. Add sausage, cream cheese and Rotel to cooker.
Mix. When everything is equally mixed and at an even temperature it is done. Can be left in the cooker on warm until the top starts to crust over, if it is then just mix it up.
In crock-pot, melt the cheese.
In a skillet, brown the sausage and drain.
After the cheese is melted, add all other ingredients and let get hot.
Boil the noodles until they are tender, drain & put into a large serving bowl along with the cooked chicken.
Heat the queso dip, tomato sauce, & black beans in a sauce pan. Pour over the noodles once hot.
Top with the diced tomatoes & serve hot.
Brown and drain sausage and hamburger.
Combine all ingredients in crock-pot and cook on high until cheese melts. Stir frequently.
Reduce heat and serve from crock-pot with corn chips or tortilla chips.
Cook sausage, onion, and garlic until done; drain well. Place remaining ingredients in slow cooker on low heat. Cook until mixture is melted and hot (2-3 hours). Add meat mixture. Serve with tortilla chips.
Brown sausage in skillet.
Remove and drain off fat.
In saucepan, heat soup, stirring until smooth.
Add tomatoes and sausage.
Serve hot or at room temperature.
Serve with taco chips.
Cook and stir sausage and onion together in a skillet until sausage is browned and crumbly, about 10 minutes.
Melt butter in a saucepan over medium heat; cook and stir flour and garlic until mixture is color of coffee with cream, about 5 minutes. Add half-and-half and stir until smooth. Mix cream cheese and ajvar sauce into half-and-half mixture; cook and stir until cheese is melted and mixture is well combined, 2 to 4 minutes.
Mix sausage into ajvar mixture; add harissa and mix well.
In a large skillet, brown sausage. Drain excess fat.
Cut cream cheese blocks into small cubes. Place the cream cheese, tomatoes and sausage into a slow cooker. Heat over a medium heat. Stir continually. Serve as soon as cream cheese melts completely.