72 big sausage Recipes

big potatoes, diced, salt and pepper, olive oil or 1/4 cup butter, onion, diced, hot italian sausages, ground veal, canola oil, red bell pepper, green bell pepper, orange bell pepper, garlic, salt and pepper, oregano, italian breadcrumbs

cooked riced (warm and set aside ready for serving when the time comes), fresh chicken and shrimp broth (the how to s are below), cut up cooked breast of chicken, sweet italian sausages - sliced thin, hot italian sausages - sliced thin, more of sweet or hot suprasatta sausage (thinly sliced and cut into fourths) (found in your italian deli s - you can have them slice it or do it yourself at home, just make sure if there is a skin - it s been removed), bacon (thick sliced is best ), shrimp per person de-veined but with tails and shells still on, onion or more, diced, big red sweet pepper, diced, green sweet peppers, diced, diced tomatoes (14.5 oz can), tomato paste (6 oz can), shakes of red chili flakes, several shakes each of tabasco & franks hot sauce, good red wine, better than bouillon beef flavor - it is a thick paste and basis for broths - found in the soup section of your grocery stores - and comes in a variety of flavors., water (only if you are not using the homemade broth), salt, more of fresh ground pepper, all purpose flour, bacon and sausage fat, more cloves of garlic - freshly minced, scallions minced, all spice (whole seed pods - preferred), more cumin, more of old bay seasonings, freshly chopped parsley, bay leafs, worcestershire sauce, chili powder, basil, fresh cilantro sprigs as garnish (optional)

dried split green peas, smoked sausage, big potatoes or 3 small potatoes, beef bouillon cubes, salt and pepper, water

olive oil, onion, chopped, garlic cloves, chopped, lentils, big carrots, diced, bay leaves, bouillon cubes, links pre- cooked italian sausage, sliced, dried oregano, dried thyme, dried rosemary

ground beef (preferably round steak), pork sausage, soft bread cubes (ok to use the crust), worcestershire sauce, salt, pepper, hamburger buns (not the big ones , just normal sized buns)

kosher salt, brown lentils, carrot, peeled and cut into 1/4-inch dice, garlic cloves, thinly sliced, fresh sage leaves, extra-virgin olive oil, red wine vinegar, kosher salt and freshly ground black pepper, cotecchino sausages , about 2 lb each

coarsely ground pork, chopped garlic, salt, black pepper, cayenne pepper , optional, chili pepper flakes, ground mace, ground allspice, dried thyme, paprika, ground bay leaf, ground sage, liquid smoke, bacon fat, frozen chopped spinach , thaw and remove excess liquid or 3 lb freshly chopped spinach, butter, sauteed onion, salt, white pepper, ground fennel seed, fresh whole duck, fresh whole chicken, olive oil, divided, blackening spice, divided, fresh whole turkey, freshly chopped garlic, favorite cornbread dressing, spinach stuffing, andouille sausage stuffing, whole roasted red bell peppers , cut into strips, kosher salt, your favorite turkey gravy, roasting pan and rack, parchment paper, aluminum foil, feet butcher s twine, sewing needle

big bagels, eggs, bacon, country sausage links, country gravy, hash brown, shredded cheese

sausage browned, frozen has brown potatos, sharp cheddar cheese, whole eggs, milk, salt, pepper, parmesan cheese, big butter pillsbury crescent rolls

sausage, ground beef, big onion, medium dice, stalks celery, medium dice, carrot, grated, bread cubes, chicken stock, evaporated milk, egg, rice krispies (enough so that you can handle it well), salt and pepper, butter

big can of bush s baked beans, smoked sausage links (the small smokies), bbq sauce, cornbread mix

bacon, big onion, green peppers or 2-3 california peppers, big tomatoes, thick tomato sauce, garlic, paprika, spicy sausage (best is hungarian sausage, but you can use any european- stye spicy smoked sausage that doesnt need more cooking)

bacon, diced, baked beans , mostly drained (used bush s . this was modified from the original 2 (16 oz), barbecue sauce (i make my own sweet & spicy bbq sauce, but blues hog was used in the original recipe), pork sausage (the original called for leftover smoked pork or beef, i didn tsp have any bbq leftover so i used this), apple pie filling (chop up the big chunks some), onion, chopped, green pepper, chopped, brown sugar, worcestershire sauce, mustard (prepared ), dried chipotle pepper (or cayenne pepper optional, to taste*), your favorite barbecue rub (blues hog rub was used in the original)

ground beef, pork sausage not italian, mozzarella cheese, ricotta cheese, basil, oregano, lasagna noodles, tomato sauce big can, salt, pepper, parmesan cheese, garlic powder

boneless skinless chicken breast, big cubes, smoked sausage, sliced, chicken broth, stewed tomatoes, bell peppers, chopped large, onions, chopped large, roux, frozen okra,chopped kind

spaghetti broken into pieces, olive oil, parmesan cheese, big pinch of salt, same of pepper, egg well beaten, ground beef, mild italian sausage , squeezed out of casing, garlic chopped, onion chopped, shredded mozzarella, prepared spaghetti sauce, oregano, cottage cheese

boneless, skinless chicken breasts, big andouille sausage links, bell pepper diced, onion diced, celery stalks diced, chopped okra, diced tomatoes or dice fresh ones up, try and keep the juice though, garlic cloves chopped, creole seasoning to taste (recipe is at end of the jambalaya recipe in this blog ), tobasco sauce to taste, chef emeril s creole seasoning, paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, dried leaf oregano, dried leaf thyme

gruyere or 1 1/4 lbs swiss cheese, grated, monterey jack cheese, grated, flour, garlic cloves, halved, white wine, tequila, fresh cilantro, chopped, jalapeno peppers, chopped (use the seeds too for an extra kick), salt, pepper, crusty bread cubes (the restaurant i went to used an assortment of breads, i thought this is a great way to use leftover), sausage, cooked and sliced (kielbasa or hot italian), vegetables, sliced in big chunks