Preheat oven to 350 degrees.
Line casserole with foil.
Cut a few slits into potato sausage.
Put into casserole and add 1/4 cup water.
Bake, uncovered, for 1 hour and 15 minutes.
Cut up the potatoes and onions; run through a meat grinder or chop up in a blender.
Put all the ingredients (except for the casing) and work/mix together by hand.
Soak casings in warm water.
When the meat mixture is mixed to satisfaction, put into a sausage stuffer and fill the casings.
These sausages can be frozen in freezer bags.
edium high heat, brown the sausage adding a small amount of
asings into 18-inch length sausage; tie ends and make links
ix thoroughly. Add potatoes and sausage and still well. Secure lid
Mix all ingredients well and make patties.
Fry until done and brown.
ell combined.
Divide the potato-sausage mixture into 8 balls.
Using a large saucepan, brown onion in butter.
Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
Let soup sit for approximately 5 minutes in order to thicken and then serve.
hing except for the garlic, potato, sausage and salt in a large
nd stir onion, smoked sausage, and kielbasa sausage in the hot oil
inutes. Stir in garlic, sweet potato, sausage, and chickpeas. Add paprika, coriander
Mix pork sausage, slightly beaten egg, bread crumbs, and sage together in mixing bowl. I mix it with my hands because it is easier.
Shape into approximately 2 dozen balls.
Put in ungreased frying pan. Brown slowly about 15 minutes. Pour off fat.
In separate mixing bowl, combine ketchup, brown sugar, vinegar, and soy sauce and mix.
Put pork sausage balls in slow cooker and cover with sauce.
Cook on low for 6 to 8 hours.
(If you don't have a slow cooker) Combine sauce and balls in pot. Cover and simmer for 30 minutes on stove.
edium heat, cook sausage until brown. Drain sausage and reserve fat in
Brown and drain sausage.
Mix soup, milk, onion, salt, pepper and cheese in a large casserole dish.
Layer potatoes, soup mixture and sausage and repeat layers.
Bake at 350\u00b0 for 1 1/2 hours.
Serves 8 to 10.
he casing from the sausage. Crumble the sausage into a skillet. Cook
Brown and drain sausage.
Mix soup, milk, onion, salt and pepper.
In large casserole dish, layer potatoes, soup mixture and sausage.
Repeat layers, ending with sausage.
Bake, covered, at 350\u00b0 for 1 1/4 to 1 1/2 hours.
Sprinkle with cheese; heat until cheese melts.
Saute onion and celery in butter until tender, but not browned.
Add the chicken broth, salt, pepper and potato.
Cover and bring to a boil.
Reduce heat and simmer until the potato is tender, about 10 minutes.
Add milk, cream, parsley and cheese. Heat just until cheese begins to melt.
he olive oil. Add the sausage meat and onion and cook
Brown crumbled sausage in skillet.
Drain off grease.
Layer potatoes, sausage and cheese in baking dish.
Mix soup, milk and pepper.
Pour over potato mixture.
Bake at 350\u00b0 until potatoes are tender.
Sprinkle more cheese on top.
Return to oven until cheese melts.
n medium heat, brown the sausage, breaking into small pieces as