Saute cut-up pepper and cut up onion in oil. Drain oil.
Add tomatoes (cut up), tomato sauce, tomato paste plus water, salt and pepper.
Boil sausage for 5 minutes; remove from pot.
Cut sausage into pieces; simmer for 1 1/2 to 2 hours in sauce.
If desired, add 2 small cans of mushroom pieces and stems.
Brown sausage, onions and bacon. Remove bacon and crumble it. Add chicken broth, water and potatoes. Simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.
n a mixing bowl, combine sweet sausage and chopped sage. Add 2
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy-noodles
Unroll crescent dough and separate into triangles; cut each lengthwise into three triangles.
Place a sausage on the long end and roll up tightly; set aside.
Combine the remaining ingredients in an 11x7x2-inch baking dish.
Arrange sausage rolls, seam side down, in butter mixture.
Bake, uncovered, at 400\u00b0F for 15-20 minutes or until golden brown.
edium-high heat.
Add sausage and crushed red pepper. Saute
Brown sausage in large skillet over medium heat.
Add onion and cook until tender.
Stir in remaining ingredients.
Cover and simmer 30 minutes, or until potatoes are tender.
ver medium-high heat, cook sausage until browned, 5 minutes. Remove
Brown sausage and set aside cut into
arge frying pan.
Add sausage and chop into small pieces
After making your sweet rice, (follow the directions on
Preheat oven to 350\u00b0.
Grease a 9 x 13-inch baking dish and set aside.
Peel and cut up sweet potatoes; cook in boiling water until soft.
Strips casings off of sausage and discard.
Crumble sausage into a frying pan and saute until done.
Drain, reserving some drippings.
Saute mushrooms and onion in 2 tablespoons of drippings.
Cut apples into thin slices about the size of potato chips; set aside.
When sweet potatoes are cooked, mash them and add butter, salt and pepper.
inch pieces.
Slice sausage links. In large skillet (we
Reserve 12 sausage links for top of pan.<
inches high. Add the sausage and onion and saute over
Add eggs, green onion, salt, MSG, and pepper in a large bowl and lightly beat together.
In a non-stick skillet heat oil, add sweet sasuage and cook for 1 or 2 minutes until lightly brown.
Drain sausage and add to egg mixture, beat together lightly.
Add entire mixture to the same skillet you used for cooking the sausage.
Cook for about 2 to 3 minutes on each side, or until lightly brown.
Serve with steamed rice.
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.