Recipes Meals
Enjoy our collection for Sausage and Sausage meals.
Sausage Meals Natural Sausage Choucroute
- (back to top)
2 jars (32 oz each) sauerkraut Italian Sausage Garden Skillet - (back to top)
(makes 4 servings) 1lb Natural Casing Italian Sausage, sliced into 3-inch pieces 1 green pepper, cut into strips 1 cup zucchini, sliced in 1'' inch pieces 2 tablespoon butter 1 lb tomatoes, cut into chunks 1 cup peal onions 1 teaspoon dried savory salt and pepper to taste Cook sausage, peppers and zucchini in butter until vegetables are tender, 6 to 8 minutes. Add tomatoes, pearl onions and savory; simmer covered 25 to 30 minutes. Season to taste with salt and pepper. Serve over rice or pasta. Sausage Fondue Ole' - (back to top)
(makes 6 servings) 2 cans (11ounces each) condensed Cheddar cheese soup 1 cup beer 1 can (4ounces) chopped mild green chilies, drained 1 1/2 pounds Natural Casing Thuringer or smoked Bratwurst, sliced into 1/2 inch pieces 1/4 cup oil Blend soup, beer and chilies; heat in a double boiler over medium heat. Transfer to fondue pot or chafing dish; keep warm. Sauté sausage pieces in oil over medium high heat until browned, about 5 minutes. Serve sausage pieces with hot sauce and chip. Sausage and Vegetable Casserole - (back to top)
(makes 6-8 servings) 4 cans (10 oz each) beef broth 1 can (1lb) chopped tomatoes in sauce 1 teaspoon hot sauce 2 cups pared, thinly sliced carrots 2 cups thinly sliced celery 1 large green pepper, cut in a large dice 2 potatoes, pared, sliced, quartered 2 garlic cloves minced 1 teaspoon ground pepper 6 natural casing knockwurst, sliced Heat broth, tomatoes in sauce, and hot sauce. Simmer 15 minutes. Add vegetables and knockwurst; simmer and additional 15 to 20 minutes. Pepperoni and Linguine - (back to top) (makes 10- 12 servings) 1 1/3 cup sliced quartered zucchini 1 1/3 cup diced tomato 1 cup red pepper, sliced in ¼ inch strips 1 cup broccoli flowerets 10 cloves garlic, minced 2 teaspoon dried basil 2 teaspoon dried oregano 1 teaspoon salt 1 cup butter or margarine 2 pounds linguine, cooked according to package directions, drained (held warm) 1/2 pound (2cups) Natural casing pepperoni, thinly sliced 2/3 cup grated Parmesan cheese Sauté vegetables, garlic and spices in butter in a large skillet until vegetables are crisp-tender, about 5 to 8 minutes. Stir in pepperoni. Toss linguine with sauce; sprinkle with cheese. Serve immediately. |