Tex-Mex Pasta with sausage
Prep Time:
25 Min
Total Time:
Makes:
6 servings
INGREDIENTS
8 oz. uncooked penne (tube-shaped pasta)
1 lb. bulk Italian turkey sausage
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small zucchini, chopped
2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 cup Old El Paso® Thick 'n Chunky Salsa
2 cups Progresso® diced tomatoes, undrained (from 28-oz can)
3/4 teaspoon dried oregano leaves
6 oz. (1 1/2 cups) reduced-fat shredded Cheddar cheese
1/2 cup fresh cilantro, chopped
DIRECTIONS
1. Cook penne as directed on package. Drain; cover to keep warm.
2. Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray; heat over medium-high heat until hot. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain.
3. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.
4. Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Sunday, November 15, 2009
sausage Mostaccioli
sausage Mostaccioli - a nice winter dish!
Prep Time:
20 Min
Total Time:
45 Min
Makes:
4 servings
INGREDIENTS
1 tablespoon olive oil
2 slices uncooked bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1/2 lb bulk Italian sausage
1 can (28 oz) whole tomatoes, undrained
1 jar (4.5 oz) Green Giant® sliced mushrooms, undrained
3/4 cup Progresso® chicken broth (from 32-oz carton)
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked mostaccioli pasta (4 oz)
DIRECTIONS
1. In 12-inch skillet, heat oil over medium-high heat. Add bacon, onion and sausage. Cook 4 to 7 minutes, stirring occasionally, until sausage is no longer pink.
2. Stir in tomatoes, mushrooms, broth, basil, salt, pepper and uncooked pasta. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is tender.
I added garlic to the dish... you have to it's, it's italian!!
2 cans (14.5 oz each) diced tomatoes can be substituted for the 28-oz can of whole tomatoes.
Use a kitchen scissors to break up the tomatoes.
Serve with crusty thick-sliced Italian bread. For added zing, coat slices lightly with olive oil, sprinkle with Italian herbs, and toast lightly under the broiler.
Nutritional Information
1 Serving: Calories 360 (Calories from Fat 160); Total Fat 18g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 50mg; Sodium 1760mg; Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 7g); Protein 15g Percent Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 10%; Iron 25% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Prep Time:
20 Min
Total Time:
45 Min
Makes:
4 servings
INGREDIENTS
1 tablespoon olive oil
2 slices uncooked bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1/2 lb bulk Italian sausage
1 can (28 oz) whole tomatoes, undrained
1 jar (4.5 oz) Green Giant® sliced mushrooms, undrained
3/4 cup Progresso® chicken broth (from 32-oz carton)
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked mostaccioli pasta (4 oz)
DIRECTIONS
1. In 12-inch skillet, heat oil over medium-high heat. Add bacon, onion and sausage. Cook 4 to 7 minutes, stirring occasionally, until sausage is no longer pink.
2. Stir in tomatoes, mushrooms, broth, basil, salt, pepper and uncooked pasta. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is tender.
I added garlic to the dish... you have to it's, it's italian!!
2 cans (14.5 oz each) diced tomatoes can be substituted for the 28-oz can of whole tomatoes.
Use a kitchen scissors to break up the tomatoes.
Serve with crusty thick-sliced Italian bread. For added zing, coat slices lightly with olive oil, sprinkle with Italian herbs, and toast lightly under the broiler.
Nutritional Information
1 Serving: Calories 360 (Calories from Fat 160); Total Fat 18g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 50mg; Sodium 1760mg; Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 7g); Protein 15g Percent Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 10%; Iron 25% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Sausage Pie
Cheesy Sausage Pie - from pilsbury
use pre made,refrigerated pie crusts
Prep Time:
15 Min
Total Time:
1 Hr 20 Min
Makes:
8 servings
NGREDIENTS
1 lb bulk pork sausage
1 medium onion, chopped (1/2 cup)
1 tablespoon minced garlic
1/3 cup tomato paste (from 6-oz can)
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (2.25 oz) sliced ripe olives, drained
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 cups shredded Cheddar cheese (6 oz)
DIRECTIONS
1. Heat oven to 350°F. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain and discard any drippings. Stir in tomato paste, corn, tomatoes and olives.
2. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon sausage mixture into crust-lined pan.
3. Bake 30 to 40 minutes or until crust in golden brown. Sprinkle cheese over top. Bake 10 to 15 minutes longer or until cheese is melted and begins to brown. Let stand 10 minutes before serving. Cut into wedges.
Tip - I left out olives ( he doesn't like them..lol)
also made it once when I was out of tomatoe paste ,dressed it up with a little ketchup and barbecue sauce
Nutritional Information
1 Serving: Calories 350 (Calories from Fat 210); Total Fat 23g (Saturated Fat 11g); Cholesterol 50mg; Sodium 820mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 15%; Iron 8% Exchanges: 1 1/2 Starch; 1 High-Fat Meat; 3 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
use pre made,refrigerated pie crusts
Prep Time:
15 Min
Total Time:
1 Hr 20 Min
Makes:
8 servings
NGREDIENTS
1 lb bulk pork sausage
1 medium onion, chopped (1/2 cup)
1 tablespoon minced garlic
1/3 cup tomato paste (from 6-oz can)
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (2.25 oz) sliced ripe olives, drained
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 cups shredded Cheddar cheese (6 oz)
DIRECTIONS
1. Heat oven to 350°F. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain and discard any drippings. Stir in tomato paste, corn, tomatoes and olives.
2. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon sausage mixture into crust-lined pan.
3. Bake 30 to 40 minutes or until crust in golden brown. Sprinkle cheese over top. Bake 10 to 15 minutes longer or until cheese is melted and begins to brown. Let stand 10 minutes before serving. Cut into wedges.
Tip - I left out olives ( he doesn't like them..lol)
also made it once when I was out of tomatoe paste ,dressed it up with a little ketchup and barbecue sauce
Nutritional Information
1 Serving: Calories 350 (Calories from Fat 210); Total Fat 23g (Saturated Fat 11g); Cholesterol 50mg; Sodium 820mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 15%; Iron 8% Exchanges: 1 1/2 Starch; 1 High-Fat Meat; 3 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Sausage Fajitas Recipe
Sausage Fajitas Recipe
* 4 Servings
* Prep: 25 min. + marinating Cook: 10 min.
Ingredients
* 1 cup reduced-sodium chicken broth
* 1/4 cup Crisco® Pure Olive Oil
* 1/4 cup red wine vinegar
* 1/4 cup reduced-sodium soy sauce
* 1/4 cup Worcestershire sauce
* 1 tablespoon each dried basil, oregano and thyme
* 1/4 teaspoon pepper
* 3/4 pound smoked turkey kielbasa, sliced
* 3 cups julienned mixed sweet peppers
* 1 medium red onion, thinly sliced
* 1 cup sliced fresh mushrooms
* 4 whole wheat tortillas (8 inches), warmed
* 4 tablespoons fat-free sour cream
* 1 small tomato, chopped
Directions
* In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours.
* Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over. Yield: 4 servings.
Nutrition Facts: 1 fajita equals 374 calories, 15 g fat (3 g saturated fat), 56 mg cholesterol, 1,481 mg sodium, 37 g carbohydrate, 5 g fiber, 21 g protein.
* 4 Servings
* Prep: 25 min. + marinating Cook: 10 min.
Ingredients
* 1 cup reduced-sodium chicken broth
* 1/4 cup Crisco® Pure Olive Oil
* 1/4 cup red wine vinegar
* 1/4 cup reduced-sodium soy sauce
* 1/4 cup Worcestershire sauce
* 1 tablespoon each dried basil, oregano and thyme
* 1/4 teaspoon pepper
* 3/4 pound smoked turkey kielbasa, sliced
* 3 cups julienned mixed sweet peppers
* 1 medium red onion, thinly sliced
* 1 cup sliced fresh mushrooms
* 4 whole wheat tortillas (8 inches), warmed
* 4 tablespoons fat-free sour cream
* 1 small tomato, chopped
Directions
* In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours.
* Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over. Yield: 4 servings.
Nutrition Facts: 1 fajita equals 374 calories, 15 g fat (3 g saturated fat), 56 mg cholesterol, 1,481 mg sodium, 37 g carbohydrate, 5 g fiber, 21 g protein.
Sausage Pie Recipe
Sausage Pie Recipe
* 6-8 Servings
* Prep: 20 min. Bake: 30 min.
Ingredients
* 16 fresh pork sausage links (about 1 pound)
* 1/2 medium green pepper, chopped
* 1/2 medium sweet red pepper, chopped
* 1 tablespoon canola oil
* 3 cups cooked long grain rice
* 4 to 5 medium tomatoes, peeled and chopped
* 1 package (10 ounces) frozen corn, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 2 tablespoons minced fresh parsley
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 cup soft bread crumbs
* 2 tablespoons butter, melted
Directions
* Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
* In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.
* 6-8 Servings
* Prep: 20 min. Bake: 30 min.
Ingredients
* 16 fresh pork sausage links (about 1 pound)
* 1/2 medium green pepper, chopped
* 1/2 medium sweet red pepper, chopped
* 1 tablespoon canola oil
* 3 cups cooked long grain rice
* 4 to 5 medium tomatoes, peeled and chopped
* 1 package (10 ounces) frozen corn, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 2 tablespoons minced fresh parsley
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 cup soft bread crumbs
* 2 tablespoons butter, melted
Directions
* Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
* In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.
Lattice Sausage Pie Recipe
Lattice Sausage Pie Recipe
* 8-10 Servings
* Prep: 20 min. Bake: 55 min. + cooling
Ingredients
* 2 tubes (8 ounces each) refrigerated crescent rolls
* 12 ounces pork sausage links, cooked and cut into 1/2-inch pieces
* 1 medium onion, chopped
* 1 tablespoon butter
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 2 packages (3 ounces each) cream cheese, cut into 1/4-inch cubes
* 4 ounces process cheese (Velveeta), cut into 1/4-inch cubes
* 2 tablespoons chopped pimientos
* 6 eggs
* 2/3 cup half-and-half cream
* 1 tablespoon dried parsley flakes
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon garlic powder
* Paprika
Directions
* Unroll one tube of crescent roll dough; press onto the bottom and up the sides of a greased 11-in. x 7-in. baking dish to form a crust. Seal seams and perforations. Sprinkle sausage over crust.
* In a skillet, saute the onion in butter until tender; add the mushrooms. Spoon over sausage. Top with cheeses and pimientos. In a bowl, beat the eggs, cream, parsley, salt, pepper and garlic powder; pour over all.
* Unroll remaining dough; seal seams and perforations. Cut into 1/2-in. lengthwise strips. Use strips to form a lattice crust on top. Sprinkle with paprika.
* Bake at 350° for 50-55 minutes or until knife inserted near the center comes out clean; cover loosely with foil if browning too quickly. Let stand for 10-15 minutes before cutting. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 slice) equals 368 calories, 27 g fat (11 g saturated fat), 183 mg cholesterol, 1,009 mg sodium, 14 g carbohydrate, 1 g fiber, 16 g protein.
* 8-10 Servings
* Prep: 20 min. Bake: 55 min. + cooling
Ingredients
* 2 tubes (8 ounces each) refrigerated crescent rolls
* 12 ounces pork sausage links, cooked and cut into 1/2-inch pieces
* 1 medium onion, chopped
* 1 tablespoon butter
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 2 packages (3 ounces each) cream cheese, cut into 1/4-inch cubes
* 4 ounces process cheese (Velveeta), cut into 1/4-inch cubes
* 2 tablespoons chopped pimientos
* 6 eggs
* 2/3 cup half-and-half cream
* 1 tablespoon dried parsley flakes
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon garlic powder
* Paprika
Directions
* Unroll one tube of crescent roll dough; press onto the bottom and up the sides of a greased 11-in. x 7-in. baking dish to form a crust. Seal seams and perforations. Sprinkle sausage over crust.
* In a skillet, saute the onion in butter until tender; add the mushrooms. Spoon over sausage. Top with cheeses and pimientos. In a bowl, beat the eggs, cream, parsley, salt, pepper and garlic powder; pour over all.
* Unroll remaining dough; seal seams and perforations. Cut into 1/2-in. lengthwise strips. Use strips to form a lattice crust on top. Sprinkle with paprika.
* Bake at 350° for 50-55 minutes or until knife inserted near the center comes out clean; cover loosely with foil if browning too quickly. Let stand for 10-15 minutes before cutting. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 slice) equals 368 calories, 27 g fat (11 g saturated fat), 183 mg cholesterol, 1,009 mg sodium, 14 g carbohydrate, 1 g fiber, 16 g protein.
Sausage Skillet Supper Recipe
Sausage Skillet Supper Recipe
* 4 Servings
* Prep: 10 min. Cook: 30 min.
Ingredients
* 1 pound smoked sausage links, cut into 1/2-inch slices
* 3/4 cup uncooked instant rice
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 3/4 cup water
* 1 tablespoon butter
* 1 package (10 ounces) frozen peas
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 cup (4 ounces) shredded Swiss cheese
Directions
* In a large skillet, combine the sausage, rice, soup, water and butter. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas and mushrooms. Cover and simmer for 20 minutes or until rice is tender. Sprinkle with cheese. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 653 calories, 45 g fat (18 g saturated fat), 107 mg cholesterol, 1,978 mg sodium, 35 g carbohydrate, 5 g fiber, 29 g protein.
* 4 Servings
* Prep: 10 min. Cook: 30 min.
Ingredients
* 1 pound smoked sausage links, cut into 1/2-inch slices
* 3/4 cup uncooked instant rice
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 3/4 cup water
* 1 tablespoon butter
* 1 package (10 ounces) frozen peas
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 cup (4 ounces) shredded Swiss cheese
Directions
* In a large skillet, combine the sausage, rice, soup, water and butter. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas and mushrooms. Cover and simmer for 20 minutes or until rice is tender. Sprinkle with cheese. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 653 calories, 45 g fat (18 g saturated fat), 107 mg cholesterol, 1,978 mg sodium, 35 g carbohydrate, 5 g fiber, 29 g protein.
Macaroni Sausage Supper Recipe
Macaroni Sausage Supper Recipe
* 2 Servings
* Prep: 15 min. Bake: 20 min.
Ingredients
* 3/4 cup uncooked elbow macaroni
* 1/3 pound bulk Italian sausage
* 2 tablespoons chopped onion
* 1 tablespoon chopped green pepper
* 1/4 cup sliced ripe olives, drained
* 2/3 cup condensed cream of mushroom soup, undiluted
* 1/4 cup 2% milk
* 1/8 teaspoon pepper
* 2 ounces process cheese (Velveeta)
Directions
* Cook macaroni according to package directions. Meanwhile, in a small skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
* Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray.
* In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups (prepared with reduced-fat turkey sausage, reduced-fat soup, fat-free milk and reduced-fat cheese) equals 410 calories, 16 g fat (6 g saturated fat), 65 mg cholesterol, 1,664 mg sodium, 42 g carbohydrate, 2 g fiber, 24 g protein.
TIP: Add a few fresh mushrooms or substitute cream of celery soup and a stalk of diced celery for extra flavor and nutrition. heat up leftover soup for lunch next day.
* 2 Servings
* Prep: 15 min. Bake: 20 min.
Ingredients
* 3/4 cup uncooked elbow macaroni
* 1/3 pound bulk Italian sausage
* 2 tablespoons chopped onion
* 1 tablespoon chopped green pepper
* 1/4 cup sliced ripe olives, drained
* 2/3 cup condensed cream of mushroom soup, undiluted
* 1/4 cup 2% milk
* 1/8 teaspoon pepper
* 2 ounces process cheese (Velveeta)
Directions
* Cook macaroni according to package directions. Meanwhile, in a small skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
* Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray.
* In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.
Nutrition Facts: 1-1/2 cups (prepared with reduced-fat turkey sausage, reduced-fat soup, fat-free milk and reduced-fat cheese) equals 410 calories, 16 g fat (6 g saturated fat), 65 mg cholesterol, 1,664 mg sodium, 42 g carbohydrate, 2 g fiber, 24 g protein.
TIP: Add a few fresh mushrooms or substitute cream of celery soup and a stalk of diced celery for extra flavor and nutrition. heat up leftover soup for lunch next day.
Au Gratin Sausage Skillet Recipe
Au Gratin Sausage Skillet Recipe
* 4 Servings
* Prep: 15 min. Cook: 30 min.
Ingredients
* 1 pound smoked kielbasa or Polish sausage, halved and sliced 1/2 inch thick
* 2 tablespoons canola oil
* 1 package (4.9 ounces) au gratin potatoes
* 2-1/2 cups water
* 1 package (8 ounces) frozen California-blend vegetables
* 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese
Directions
* In a large skillet, cook sausage in oil until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender, stirring occasionally.
* Add vegetables; cover and cook for 8-10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese. Remove from the heat; cover and let stand for 2 minutes or until the cheese is melted. Yield: 4 servings.
Editor's Note: The milk and butter listed on the potato package are not used in this recipe.
Nutrition Facts: 1 serving (1 each) equals 660 calories, 47 g fat (18 g saturated fat), 106 mg cholesterol, 2,093 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.
* 4 Servings
* Prep: 15 min. Cook: 30 min.
Ingredients
* 1 pound smoked kielbasa or Polish sausage, halved and sliced 1/2 inch thick
* 2 tablespoons canola oil
* 1 package (4.9 ounces) au gratin potatoes
* 2-1/2 cups water
* 1 package (8 ounces) frozen California-blend vegetables
* 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese
Directions
* In a large skillet, cook sausage in oil until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender, stirring occasionally.
* Add vegetables; cover and cook for 8-10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese. Remove from the heat; cover and let stand for 2 minutes or until the cheese is melted. Yield: 4 servings.
Editor's Note: The milk and butter listed on the potato package are not used in this recipe.
Nutrition Facts: 1 serving (1 each) equals 660 calories, 47 g fat (18 g saturated fat), 106 mg cholesterol, 2,093 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.
Sausage Pie Recipe
Sausage Pie Recipe
a twist on the cheeseburger pie recipe onthe back of the bisquick box ;)
* 8 Servings
* Prep: 15 min. Bake: 25 min. + standing
Ingredients
* 1 pound bulk pork sausage
* 1 cup chopped onion
* 1 cup chopped sweet red pepper
* 1/2 cup chopped fresh mushrooms
* 3 teaspoons minced garlic
* 2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided
* 1-1/3 cups milk
* 3 eggs
* 3/4 cup biscuit/baking mix
* 3/4 teaspoon rubbed sage
* 1/4 teaspoon pepper
Directions
* In a large skillet, cook the sausage, onion, red pepper, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate.
* In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.
* Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.
Nutrition Facts: 1 serving (1 piece) equals 361 calories, 26 g fat (12 g saturated fat), 137 mg cholesterol, 609 mg sodium, 14 g carbohydrate, 1 g fiber, 18 g protein.
a twist on the cheeseburger pie recipe onthe back of the bisquick box ;)
* 8 Servings
* Prep: 15 min. Bake: 25 min. + standing
Ingredients
* 1 pound bulk pork sausage
* 1 cup chopped onion
* 1 cup chopped sweet red pepper
* 1/2 cup chopped fresh mushrooms
* 3 teaspoons minced garlic
* 2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided
* 1-1/3 cups milk
* 3 eggs
* 3/4 cup biscuit/baking mix
* 3/4 teaspoon rubbed sage
* 1/4 teaspoon pepper
Directions
* In a large skillet, cook the sausage, onion, red pepper, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate.
* In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.
* Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.
Nutrition Facts: 1 serving (1 piece) equals 361 calories, 26 g fat (12 g saturated fat), 137 mg cholesterol, 609 mg sodium, 14 g carbohydrate, 1 g fiber, 18 g protein.
Sausage Pie Recipe
Sausage Pie Recipe
* 6-8 Servings
* Prep: 20 min. Bake: 30 min.
Ingredients
* 16 fresh pork sausage links (about 1 pound)
* 1/2 medium green pepper, chopped
* 1/2 medium sweet red pepper, chopped
* 1 tablespoon canola oil
* 3 cups cooked long grain rice
* 4 to 5 medium tomatoes, peeled and chopped
* 1 package (10 ounces) frozen corn, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 2 tablespoons minced fresh parsley
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 cup soft bread crumbs
* 2 tablespoons butter, melted
Directions
* Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
* In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.
* 6-8 Servings
* Prep: 20 min. Bake: 30 min.
Ingredients
* 16 fresh pork sausage links (about 1 pound)
* 1/2 medium green pepper, chopped
* 1/2 medium sweet red pepper, chopped
* 1 tablespoon canola oil
* 3 cups cooked long grain rice
* 4 to 5 medium tomatoes, peeled and chopped
* 1 package (10 ounces) frozen corn, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 2 tablespoons minced fresh parsley
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 cup soft bread crumbs
* 2 tablespoons butter, melted
Directions
* Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
* In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.
Sausage Stroganoff Recipe
Sausage Stroganoff Recipe
* 4 Servings
* Prep/Total Time: 25 min.
Ingredients
* 1 pound bulk pork sausage
* 1 medium onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 1-1/4 cups chicken broth, divided
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon pepper
* 1/4 cup all-purpose flour
* 1 cup (8 ounces) sour cream
* 2 tablespoons minced fresh parsley, optional
* Hot cooked noodles
Directions
* In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
* In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 415 calories, 31 g fat (15 g saturated fat), 81 mg cholesterol, 832 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein.
* 4 Servings
* Prep/Total Time: 25 min.
Ingredients
* 1 pound bulk pork sausage
* 1 medium onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 1-1/4 cups chicken broth, divided
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon pepper
* 1/4 cup all-purpose flour
* 1 cup (8 ounces) sour cream
* 2 tablespoons minced fresh parsley, optional
* Hot cooked noodles
Directions
* In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
* In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 415 calories, 31 g fat (15 g saturated fat), 81 mg cholesterol, 832 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein.
Potato Sausage Supper Recipe-slow cooker
Potato Sausage Supper Recipe
6-8 Servings Prep: 15 min. Cook: 6 hours
Ingredients
* 4 medium potatoes, peeled and sliced
* 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
* 2 medium onions, sliced and separated into rings
* 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 1 package (10 ounces) frozen peas, thawed
Directions
* In a greased 5-qt. slow cooker; layer a third of each of the potatoes, sausage, onions and cheese soup. Repeat layers twice.
* Pour celery soup over the top. Cover and cook on low for 5-1/2 hours or until the potatoes are tender. Add the peas and cook 30 minutes longer. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1-1/2 cups) equals 357 calories, 20 g fat (7 g saturated fat), 44 mg cholesterol, 1,226 mg sodium, 35 g carbohydrate, 5 g fiber, 14 g protein.
6-8 Servings Prep: 15 min. Cook: 6 hours
Ingredients
* 4 medium potatoes, peeled and sliced
* 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
* 2 medium onions, sliced and separated into rings
* 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 1 package (10 ounces) frozen peas, thawed
Directions
* In a greased 5-qt. slow cooker; layer a third of each of the potatoes, sausage, onions and cheese soup. Repeat layers twice.
* Pour celery soup over the top. Cover and cook on low for 5-1/2 hours or until the potatoes are tender. Add the peas and cook 30 minutes longer. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1-1/2 cups) equals 357 calories, 20 g fat (7 g saturated fat), 44 mg cholesterol, 1,226 mg sodium, 35 g carbohydrate, 5 g fiber, 14 g protein.
Potato Sausage Casserole Recipe
Potato Sausage Casserole Recipe from tastes of home
* 6 Servings
* Prep: 20 min. Bake: 65 min.
Ingredients
* 1 pound bulk pork sausage
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 3/4 cup milk
* 1/2 cup chopped onion
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups sliced peeled potatoes
* 2 cups (8 ounces) shredded cheddar cheese
* Minced fresh parsley, optional
Directions
* In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine the soup, milk, onion, salt and pepper.
* In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
* Cover and bake at 350° for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or until the cheese is melted. Garnish with parsley if desired. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.
* 6 Servings
* Prep: 20 min. Bake: 65 min.
Ingredients
* 1 pound bulk pork sausage
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 3/4 cup milk
* 1/2 cup chopped onion
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups sliced peeled potatoes
* 2 cups (8 ounces) shredded cheddar cheese
* Minced fresh parsley, optional
Directions
* In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine the soup, milk, onion, salt and pepper.
* In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
* Cover and bake at 350° for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or until the cheese is melted. Garnish with parsley if desired. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.
Creamy Potato and Sausage Casserole
Creamy Potato and Sausage Casserole
Many casserole recipes make large quantities, but here’s one that’s just right for two. It’s easily doubled if you prefer.
Prep Time: 30 Min makes: 2 servings
INGREDIENTS
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk
1 (10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup
1 1/2 cups frozen potatoes O´Brien with onions and peppers
2 tablespoons Progresso® Plain Bread Crumbs
1 teaspoon margarine or butter, melted
DIRECTIONS
1. Heat oven to 375°F. Spray two 2 to 2 1/2-cup individual casseroles with nonstick cooking spray. In small nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking apart sausage with spoon. Drain.
2. Stir in peas and carrots, milk and soup. Layer half of potatoes and half of sausage mixture in each sprayed casserole.
3. In small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
4. Bake at 375°F. for 15 to 20 minutes or until bubbly and lightly browned.
Many casserole recipes make large quantities, but here’s one that’s just right for two. It’s easily doubled if you prefer.
Prep Time: 30 Min makes: 2 servings
INGREDIENTS
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk
1 (10 3/4-oz.) can condensed 98% fat-free cream of mushroom soup
1 1/2 cups frozen potatoes O´Brien with onions and peppers
2 tablespoons Progresso® Plain Bread Crumbs
1 teaspoon margarine or butter, melted
DIRECTIONS
1. Heat oven to 375°F. Spray two 2 to 2 1/2-cup individual casseroles with nonstick cooking spray. In small nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking apart sausage with spoon. Drain.
2. Stir in peas and carrots, milk and soup. Layer half of potatoes and half of sausage mixture in each sprayed casserole.
3. In small bowl, combine bread crumbs and margarine; mix well. Sprinkle evenly over casseroles.
4. Bake at 375°F. for 15 to 20 minutes or until bubbly and lightly browned.
kraft sausage potatoe casserole
rep Time:
20 min
Total Time:
1 hr 5 min
Makes:
16 servings, 3/4 cup each
What You Need
1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 medium onion, chopped (about 1 cup)
1/2 tsp. seasoned salt
1 bag (1 lb. 14 oz.) frozen shredded hash browns
1 lb. smoked sausage, cut into 1/4-inch-thick slices
Make It
PREHEAT oven to 400°F. Mix dressing, sour cream, onions and salt in large bowl. Add potatoes and sausage; mix lightly.
SPOON into 13x9-inch baking dish sprayed lightly with cooking spray; cover with foil.
BAKE 40 to 45 min. or until heated through.
Kraft Kitchens Tips
Healthy Living note:
Save 80 calories and 10 grams of fat per serving, by preparing as directed using MIRACLE WHIP Light Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and smoked turkey sausage.
Nutritional Information
Calories 210 Total fat 15 g, Saturated fat 5 g
Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 14 g
Dietary fiber 1 g, Sugars 3 g, Protein 5 g
Vitamin A 2 %DV Vitamin C 8 %DV
Calcium 2 %DV Iron 4 %DV
20 min
Total Time:
1 hr 5 min
Makes:
16 servings, 3/4 cup each
What You Need
1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 medium onion, chopped (about 1 cup)
1/2 tsp. seasoned salt
1 bag (1 lb. 14 oz.) frozen shredded hash browns
1 lb. smoked sausage, cut into 1/4-inch-thick slices
Make It
PREHEAT oven to 400°F. Mix dressing, sour cream, onions and salt in large bowl. Add potatoes and sausage; mix lightly.
SPOON into 13x9-inch baking dish sprayed lightly with cooking spray; cover with foil.
BAKE 40 to 45 min. or until heated through.
Kraft Kitchens Tips
Healthy Living note:
Save 80 calories and 10 grams of fat per serving, by preparing as directed using MIRACLE WHIP Light Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and smoked turkey sausage.
Nutritional Information
Calories 210 Total fat 15 g, Saturated fat 5 g
Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 14 g
Dietary fiber 1 g, Sugars 3 g, Protein 5 g
Vitamin A 2 %DV Vitamin C 8 %DV
Calcium 2 %DV Iron 4 %DV
Friday, February 20, 2009
Savory Sausage Stew- or kielbasa stew
Savory Sausage Stew
1/2 pound kielbasa or smoked sausage, cut into 1/2-inch pieces
2 medium (1 cup) carrots, sliced 1/4-inch
1 rib (1/2 cup) celery, sliced 1/2-inch
1 medium (1/2 cup) onion, chopped
2 cups coleslaw mix
1/4 cup chopped parsley
2 (14 1/2-ounce) cans Italian or plum-style diced tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
Combine kielbasa, carrots, celery and onion in 4-quart saucepan or Dutch oven. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (8 to 12 minutes).
Add all remaining ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes). Reduce heat to low. Cook until vegetables are tender (20 to 25 minutes).
Makes 4 servings.
1/2 pound kielbasa or smoked sausage, cut into 1/2-inch pieces
2 medium (1 cup) carrots, sliced 1/4-inch
1 rib (1/2 cup) celery, sliced 1/2-inch
1 medium (1/2 cup) onion, chopped
2 cups coleslaw mix
1/4 cup chopped parsley
2 (14 1/2-ounce) cans Italian or plum-style diced tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
Combine kielbasa, carrots, celery and onion in 4-quart saucepan or Dutch oven. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (8 to 12 minutes).
Add all remaining ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes). Reduce heat to low. Cook until vegetables are tender (20 to 25 minutes).
Makes 4 servings.
Thursday, November 6, 2008
Potato Sausage Casserole
The Paille`'s
Potato Sausage Casserole
12 Pork Sausages
12-15 Peeled Potatoes
1 block of Cheese Grated
2 tbsp.of flour
garlic salt or minced
onion salt, flakes or chopped
milk to fill large casserole dish
cornflakes to top off casserole
Procedure
Cut up 1 3rd of the Potatoes into bite size pieces
and place them in casserole
Fry up the sausages and cut a 3rd of them into the casserole
Add 1/4 of the grated cheese to the casserole along with the flour,garlic salt & onion salt.
This is layer 1. Repeat for layer 2.
For Layer 3 add potatoes & sausages only.
Then with 2 forks mix the contents from the corners to the middle.
Add the mild until you see it coming up the sides of the casserole.
Top with 2-3 cups of Cornflakes and the rest of the grated cheese.
Cover with foil and bake @ 375 for 2 -3 hrs.
Remove the Foil for the last 30 min.
This was Normally made for a family of 5 .
Potato Sausage Casserole
12 Pork Sausages
12-15 Peeled Potatoes
1 block of Cheese Grated
2 tbsp.of flour
garlic salt or minced
onion salt, flakes or chopped
milk to fill large casserole dish
cornflakes to top off casserole
Procedure
Cut up 1 3rd of the Potatoes into bite size pieces
and place them in casserole
Fry up the sausages and cut a 3rd of them into the casserole
Add 1/4 of the grated cheese to the casserole along with the flour,garlic salt & onion salt.
This is layer 1. Repeat for layer 2.
For Layer 3 add potatoes & sausages only.
Then with 2 forks mix the contents from the corners to the middle.
Add the mild until you see it coming up the sides of the casserole.
Top with 2-3 cups of Cornflakes and the rest of the grated cheese.
Cover with foil and bake @ 375 for 2 -3 hrs.
Remove the Foil for the last 30 min.
This was Normally made for a family of 5 .
Budget Meals/Quick & Easy Italian Sandwiches
Quick and Easy Italian Sandwiches
For 4 sandwiches:
Ingredients:
4 Sub buns
4 Italian sausages Sweet, mild or hot
1 cup of mozzarella cheese
1 jar of pizza quick sauce
Procedure
Preparation: Broil or grill your sausage until done. Take your buns and slice open. Like a hot dog bun. Spread somepizza quick sauce inside the bun, then lay your sausage and cover with cheese. Wrap with foil and place in oven or grill just long enough to melt cheese. Add mushrooms or whatever else suits your fancy
For 4 sandwiches:
Ingredients:
4 Sub buns
4 Italian sausages Sweet, mild or hot
1 cup of mozzarella cheese
1 jar of pizza quick sauce
Procedure
Preparation: Broil or grill your sausage until done. Take your buns and slice open. Like a hot dog bun. Spread somepizza quick sauce inside the bun, then lay your sausage and cover with cheese. Wrap with foil and place in oven or grill just long enough to melt cheese. Add mushrooms or whatever else suits your fancy
Thursday, October 23, 2008
cheese-stuffed sausage balls with tomato-basil sauce
From Racheal Ray:
1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
1 (28-ounce) can San Marzano tomatoes
container of prepared basil pesto
On hand: Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
preheat oven 400degrees
Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked through and evenly browned.
Basil tomato sauce : add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.
Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.
Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath.
NOTES:
I was kinda thinking I would add some more spices to the sausage - it seemed a little bland...or ...get a better sausage next time..lol ..and the tomatoe and pesto was a bit tangy... but if you like that -then it's good... I usually tone down the tomatoes with something sweet...sugar, carrots, mint...to get some of the acid out of it... thats just me...
1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
1 (28-ounce) can San Marzano tomatoes
container of prepared basil pesto
On hand: Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
preheat oven 400degrees
Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked through and evenly browned.
Basil tomato sauce : add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.
Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.
Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath.
NOTES:
I was kinda thinking I would add some more spices to the sausage - it seemed a little bland...or ...get a better sausage next time..lol ..and the tomatoe and pesto was a bit tangy... but if you like that -then it's good... I usually tone down the tomatoes with something sweet...sugar, carrots, mint...to get some of the acid out of it... thats just me...
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