47 with sausage and some Recipes

links sweet italian sausage (or some of each) or 8 links hot italian sausage (or some of each), collard greens (about 1.25-1.5lbs) or 1 large kale, head broccoli or 1 head cauliflower, onions, diced tomatoes or 1 pint cherry tomatoes, olive oil, parmesan cheese, balsamic vinegar (optional) or red wine vinegar (optional) or cider vinegar (optional)

sausage links, cut into 1 1/2-2-inch pieces (some mild , some spicy), green peppers, sliced into strips, onion, sliced, tomato sauce

mild italian sausage, italian seasoning (i used mrs. dash tomato basil garlic but it s hard to find, i just happened to have some), bell pepper (red, yellow , orange, or green. i used red since it s sweeter.), onion (red, yellow, or white , depending on your preference, i used white), tomatoes with garlic (i used hunt s fire roasted with garlic), olive oil, hot pepper sauce (i used green jalapeno sauce, but depending on how much heat you like, you can use whatever you like), bread or bun

warm butter or margarine, plain flour, grated medium or sharp flavor cheddar cheese, ground cayenne pepper, paprika/red pepper, add some crumbled bacon , sausage or ham into the batter. also, try some chopped green onion for a stronger taste.

italian sausage (i use turkey), olive oil, fennel seed, bacon, ends (i use hempler s), onion, chopped, garlic cloves, chopped, mushroom, sliced, chicken broth, cannellini beans, drained, other vegetables (corn, green beans, etc.), pasta (some small shape), water (may need more), mixed greens, chopped (collards ,chard,baby bok choy, etc.)

rigatoni, salt, extra-virgin olive oil , 2 turns of the pan, hot bulk italian sausage, sweet bulk italian sausage, garlic, chopped, red onion, thinly sliced, whole berry cranberry sauce, dry red wine , eyeball it, kale, stems removed and chopped, black pepper, nutmeg, to your taste, romano cheese , 3 generous handfuls, plus some to pass at the table

sausage, onion, chopped, celery, minced, carrot, minced, beef broth, diced tomatoes with basil oregano and garlic (you can use canned tom. and some italian seasoning), red kidney beans, drained, great northern beans, drained, macaroni, uncooked (if you re gluten-free, try a rice noodle instead), salt, fresh ground black pepper

sausage (i use jimmy dean), cream cheese, shredded parmesan cheese (not grated !), garlic powder, cayenne pepper (cut in half ), mushrooms

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

olive oil, cubes peeled small red-skinned new potatoes, cubes andouille sausage (about 2 oz), chopped red bell pepper, chopped onion, minced green onion, ground cumin, eggs, lightly beaten, salt, ground black pepper, butter, andouille sausage can be found in specialty foods stores and some supermarkets. you can substitute hot links, kielbasa sausage, or smoked hungarian sausage in this recipe

homemade pizza rolls, shredded pizza cheese or mozzarella cheese, sausage, cooked, drained, sliced pepperoni, chopped, green pepper, finely chopped, fresh sliced mushrooms, coarsely chopped, onion, finely chopped, chopped black olives, pizza sauce or spaghetti sauce, egg roll wraps, oil (for frying ), combine above ingredients except wrappers (and oil)., place a 1/4 cup filling in center of each egg roll. fold bottom corner over filling. fold sides toward center over filling. moisten remaining corner w/water and roll up tightly to seal. fry in 1-inch of 375o oil for 1-2 minutes til golden brown., serve with addition pizza sauce for dipping if desired., extra cooked rolls can be frozen ., reheat :., place on cookie sheet and bake in 375o oven for 20-25 minutes til heated through and nice and crispy on the outside., i make some with homemade sausage, some with chopped peperoni, some with a couple of my italian cheese blends, etc., your only limited to what you can imagine

eggs, baby chat potato, halved, sausages or 6 chorizo sausage, sliced, flat leaf parsley, kraft* classic mayonnaise , blended with some milk to thin, milk

extra-virgin olive oil , plus some for drizzling, red bell pepper, finely chopped, onion, chopped and divided, ribs celery, chopped, shredded carrots, salt and pepper, for seasoning, plus coarse black pepper for finishing sauce, ground beef, bulk hot sausage, ground sweet sausage, egg, bread crumbs , 3 generous handfuls, italian or plain, grated parmigiano or romano, a couple of handfuls, pancetta, 4 slices, chopped, garlic, chopped, splash red wine, beef stock, petite diced tomatoes or stewed tomatoes, worcestershire sauce, hot sauce, suggestion : green salad

spaghetti sauce, tomato sauce, red bell pepper (small to medium size), green bell pepper (small to medium), onion, garlic (to your liking), shallots, fresh parsley (don tsp be afraid to use some), dry basil, sugar, salt, cracked black pepper, mushrooms, ground beef, italian sweet sausage

olive oil, fresh turkey sausage (about 8 links), cut in 1/2, red onion, quartered and separated, red bell pepper, cored, seeded , and cut into 1- inch-wide strips, green bell pepper, cored, seeded , and cut into 1-inch-wide strips, yellow bell pepper, cored, seeded , and cut into 1- inch-wide strips, green beans, ends trimmed and halved, no-sugar-added diced tomatoes, garlic, chopped, chopped basil leaves , plus some for garnish, dried oregano, crushed red pepper flakes, freshly ground black pepper, button mushrooms, marinated hot cherry peppers , optional, shaved parmesan, for garnish, equipment : oval gratin dish

dried porcini mushrooms, water, extra virgin olive oil, onion, finely chopped, hot italian sausages, casings removed, button mushroom, sliced, chopped fresh rosemary, dry white wine, bay leaf, beef broth, half-and-half, rigatoni pasta, freshly grated parmigiano (plus some additional), fresh rosemary sprig (for garnish )

dry mixed beans, oil, carrots, diced, green pepper, diced, stalks celery , leafy part included, chopped, onion, diced, bay leaves, chicken broth, chicken bouillon cubes, chicken base, water (or more ), chopped garlic, ham, diced, cajun-style sausage, sliced, salt and pepper

handful fresh flat-leaf parsley , plus some chopped for garnish, garlic cloves, bay leaves, dry white wine , such as pinot grigio, lemons, halved, water, kosher salt and freshly ground black pepper, whole artichokes, extra-virgin olive oil, chicken sausages, vine-ripened tomatoes, unsalted butter