Recipes for "sausage"

Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and browned, 5 to 7 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate to drain; set aside.

Pour off most of the grease from the skillet, leaving 2 to 3 tablespoons. Stir flour into grease in the skillet over medium-low heat. Whisk vigorously until roux forms, scraping the bottom of the skillet. Reduce heat to low and let roux cook for at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.

Stream milk into roux, whisking constantly. After adding about 2 1/2 cups, increase heat to medium and continue cooking, whisking constantly. Bring gravy to a boil and cook to desired thickness. Add some of the sausage to gravy if desired.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

In a bowl, stir together 1 cup flour, 1 teaspoon salt, white pepper, and garlic powder. In a separate bowl, beat eggs with garlic and parsley. Dredge each tenderloin fillet in seasoned flour, dip in egg mixture, and dip back into flour mixture. Shake off any excess flour.

Gently place the steaks into the hot oil, 2 at a time, and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels.

Place the sausages in a small skillet over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages, and set aside. In the same skillet, melt butter, and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige color, about 1 minute, then stir in the sausage, cream, salt, and black pepper. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.

Cook sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer sausage to a plate, leaving drippings in the skillet.

Add bacon grease to the sausage drippings, and reduce the heat to medium. Whisk in flour and stir constantly until mixture becomes paste-like and turns golden brown, about 5 minutes.

Gradually whisk in milk until smooth. Bring to a simmer, then return sausage to the skillet and season with salt and pepper. Cook, stirring occasionally, until mixture is smooth and thick, 10 to 15 minutes.

Gather all ingredients.

Place sausage in a large, deep skillet. Cook and crumble over medium-high heat until evenly brown.

Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir butter into the pan until melted.

Add flour and stir until smooth.

Reduce heat to medium and cook until light brown.

Gradually whisk in milk and cook until thickened. Season with salt and pepper.

Add cooked sausage back to the skillet. Reduce heat and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Serve over biscuits and enjoy!

In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty.

Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.

In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.

Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.

Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.

Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Combine warm milk, yeast, sugar, salt, and melted butter in thebowl of a stand mixer with the dough hook attached. Add egg and flour. Drop down dough hook and start kneading on low speed, stopping and scraping down the sides every so often in the beginning to make sure all the ingredients are incorporated, 3 to 5 minutes. Once everything has come together, increase speed 1 notch and continue kneading until dough is very soft, very smooth, and slightly elastic, about 2 minutes.

Transfer dough onto a work surface, knead for 1 minute, and shapeinto a smooth ball. Since the dough has butter in it, it won’t be sticky.

Return dough ball to a lightly buttered bowl. Cover, and allow to rise in a warm spot until it has doubled in size, about 90 minutes.

Once dough is risen, transfer to a work surface and punch down to de-gas. Shape back into a ball, and weigh on a digital scale. Divide amountby 8 and weigh out 8 equal dough portions.

Roll each portion into a smooth ball, using just enough flour to keep it from sticking. Press and flatten the dough into a disc about 3 1/2-inches wide and a 1/2-inch thick. Shape with your hands to make a smallindention in the middle.

Transfer to a silpat-lined baking sheet. Cover and let proof until almost doubles in size, 45 to 60 minutes.

Combine cooled sausage, cream cheese, green onions, milk, sage, ½ of the beaten egg, salt, pepper, and cayenne in a bowl. Mix filling into a thick paste with a spoon.

Preheat the oven to 375 degrees F (190 degrees C)

Use slightly damp fingertips to press a well into the center of each kolache to place the filling. Be sure to leave no more that 3/4-inch of un-pressed dough around the outside.  Do not press all the way through the dough to the baking sheet.

Brush each kolache with remaining egg wash.  Fill evenly with the sausage cream cheese mixture.

Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven, transfer to a wire rack, and allow to rest for 10 to 15 minutes before serving.

Top with sliced green onions for garnish.

Heat vegetable oil in a skillet over medium-high heat and add sausage. Cook and stir, breaking up chunks with a spatula, until browned and crumbly, about 5 minutes.

Reduce heat to medium, add onions and a pinch of salt, and cook, stirring, until onions start to turn soft and translucent, about 5 minutes.

Stir in butter, and once melted, add flour. Cook, stirring, for about 2 minutes. Add diced apple, and cook, stirring for another minute or so.

Pour in chicken broth, raise heat to high, and stir with a spoon, scraping up all the browned bits (fond) from the bottom. Add milk and bring mixture to a simmer. Reduce heat to between medium and medium-low, and simmer for about 15 minutes. For thicker gravy, mixture can be reduced further. Reduce heat to medium-low and prepare dumpling batter.

Combine egg, cider, creme fraiche, thyme, 2 tablespoons green onions, 1 teaspoon salt, and baking powder in a bowl and whisk thoroughly. Add 1 cup flour and whisk just until flour disappears. Clean off whisk with a spatula, and scrape down the sides of the bowl, mixing in any visible flour. Set batter aside until needed.

Stir gravy and taste for seasoning—add more salt if needed, plus freshly ground black pepper, cayenne, 1/4 cup green onions, and 1 tablespoon apple cider vinegar.

Raise heat to medium, and transfer generous, rounded teaspoons of dumpling batter on top of the simmering gravy.

Cover, and let cook, untouched, until dumplings are puffed up, and floating on top, 5 to 6 minutes. A skewer inserted into the center of a dumpling should come out clean. Serve immediately topped with additional green onions if desired.

Preheat oven to 450 degrees F (230 degrees C).

To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.

To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs.

Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.

Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more.

Reduce heat to medium-low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats sausage and is completely absorbed. Cook for 1 to 2 minutes more.

Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with pepper and salt. Continue stirring vigorously until gravy reaches desired thickness.

Remove from heat and let cool. Taste and adjust seasoning as desired.

Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.

Add butter, onion powder, and garlic powder; stir until butter is melted.

Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.

Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.

Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.

Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.

Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.

Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart sausage, 5 to 7 minutes. Add onion powder, garlic powder, bouillon, and pepper. Mix until well combined and fully cooked, 5 to 7 minutes more.

Stir in flour and milk until well combined. Bring to a boil, reduce heat to a simmer and stir until thickened, 5 to 7 minutes. Adjust seasoning to taste. Set aside.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch baking dish with butter and set aside.

Cut each biscuit into four pieces. Arrange 1/2 of the biscuits in the bottom of the baking dish. Cover with sausage-gravy mixture. Top with remaining 1/2 of the biscuits.

Bake in the preheated oven until biscuits are fully cooked and golden brown, 13 to 15 minutes.

Remove from the oven and let stand for 3 to 5 minutes before serving.

Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.

Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.

Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.

Serve immediately over hot biscuits.

Melt butter in a skillet over medium-low heat. Add onion; cook and stir until softened and translucent, about 5 minutes.

Add sausage, black pepper, salt, garlic powder, and pepper flakes; cook and stir until sausage is browned and crumbly, about 10 minutes.

Stir in flour until well blended; cook about 2 minutes. Increase heat to medium. Slowly stir in milk; cook and stir until gravy thickens and is heated through, about 5 minutes.

Heat a large skillet over medium heat. Cook and stir sausage, olive oil, pepper, and sage in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes.

Stir flour into sausage mixture until thoroughly mixed. Pour milk into sausage mixture and reduce heat to medium-low. Cook, stirring frequently, for 5 minutes. Reduce heat to low, cover skillet with a lid, and cook, stirring occasionally, until gravy is thickened, about 10 minutes.

In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.

Add flour and mix well with the sausage. Reduce heat to medium and add 1 cup of milk, stirring to prevent any flour lumps. Add the remaining milk and the salt and pepper. Bring heat up to medium-high for 2 to 3 minutes, or until the sauce bubbles up to the top of the pan (do not allow it to boil over).

Reduce heat to medium-low, stirring the sauce frequently until it thickens, about 5 minutes.

Serve over cooked grits or biscuits, and top with green onions.

Gather the ingredients.

Place sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Place bacon and onion into a skillet over medium heat, and cook until bacon is almost crisp and onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut.

Brown kielbasa sausage in remaining bacon grease in the same skillet until sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture.

Spoon the sauerkraut and sausage mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 1 hour.

Mix all ingredients and bake at 375 for about 40 minutes.

Let stand for about 10 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Arrange biscuits on a baking sheet spaced about 1 1/2 inches apart.

Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice in half crosswise; keep warm.

Meanwhile, crumble sausage into a large skillet over medium heat; cook, breaking sausage apart, until no longer pink, about 10 minutes. Sprinkle sausage and pan drippings with flour; cook and stir until sausage coated, about 1 more minute. Reduce heat to medium-low.

Stir in evaporated milk, followed by milk until thoroughly combined; bring to a simmer, stirring constantly, until desired thickness, 3 to 5 minutes. Season with salt and black pepper; stir in butter until melted. Stir in more flour if gravy isn't thick enough.

Serve biscuits, cut sides up, topped with sausage gravy.

Heat olive oil in a large skillet over medium heat. Add sausage and fry for 5 minutes. Add imitation crab and cook for another 5 minutes.

Move imitation crab and sausage mixture to the edges of the pan. Melt margarine in the center of the pan. Add eggs and cook, stirring with a spatula, until eggs are soft scrambled, 3 to 5 minutes.

Add cooked rice, Worcestershire sauce, seasoning salt, salt, pepper, garlic powder, and parsley flakes. Mix until combined and cook until hot, 3 to 5 minutes. Serve.

Preheat oven to 350°F. Cut the cornbread into 1/2-inch cubes; you should have about 8 cups. Spread them on a large rimmed baking sheet. Toast the cubes in oven for 10 minutes, flip, and toast 10 minutes more or until cubes look toasted and golden (about 20 minutes total). Let the cubes cool slightly, and then place in a large mixing bowl.

Butter a 9 x 13-inch baking dish with 1 tablespoon butter. Set aside.

Set a large, deep-sided skillet over medium-high heat. Add the canola oil and then sausage. Use a spoon to break sausage into smaller hunks as it cooks. Cook until the sausage nicely browned on all sides, 7 to 10 minutes. Transfer the sausage to a bowl and pour off pork fat.

Turn the heat to medium and add 4 tablespoons butter. Add onions, celery, and a pinch of salt. Cook 7 minutes or until very tender and fragrant. Add garlic and cook 1 minute more.

Spoon the onion mixture over the toasted cornbread. Fold in browned sausage, herbs, and stock. Taste and add salt as needed. Finally, fold in the eggs and mix until well combined. Some of the cornbread will crumble, which is fine.

At this point, stuffing can be covered and refrigerated for 1 day.

When ready, bake stuffing until piping hot and golden brown on top, 35 to 45 minutes. If the stuffing begins to brown too much on top during bake time, cover loosely with foil. Serve hot.

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Cook sausage in a large nonstick skillet over medium heat until hot, 4 to 5 minutes. Stir in potatoes.

Whisk eggs, cheese, salt, and black pepper together in a large bowl; pour over sausage mixture in the skillet. Cook over medium-high heat for 2 minutes, occasionally lifting the edge with a spatula and tilting the skillet to allow uncooked egg to flow underneath. Do not stir.

Reduce heat to medium-low; cover the skillet. Cook until eggs are set, 14 to 17 minutes.

Top frittata with tomatoes and green onions. Cut into 8 wedges; serve.

Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.

Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.

Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.

Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.

Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.

Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.

Unroll 6 cinnamon rolls and cut them in half lengthwise. Set icing aside.

Wrap 1 roll half around 1 sausage link and place on the prepared baking sheet. Repeat with remaining rolls and sausage links.

Bake in the preheated oven until golden, about 13 minutes. Transfer to a serving plate and drizzle with reserved icing if desired.

Preheat oven to 325 degrees F (165 degrees C).

In a large skillet, fry sausage until it is browned. Drain well. Cut the sausage into bite-size pieces.

In a small casserole dish, combine sausage, brown sugar, applesauce, and onion.

Bake at 325 degrees F (165 degrees C) for 45 minutes. Serve with toothpicks for easy nibbling.

Remove sausage from casings and saute sausage in 2 tablespoons olive oil until browned. Drain to remove excess oil. Remove from skillet and set aside. In skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down. Add tomato sauce, salt, pepper and red pepper to taste. Simmer about 5 minutes on low.

Stir together the sausage and onion and chopped olives. Toast bread lightly under broiler. Top with sausage mix and sprinkle grated mozzarella over all. Broil about 3 minutes under broiler until cheese melts. Watch carefully with oven door open. Remove from broiler, slice and serve.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

Toss fennel and onion slices with olive oil; spread out on the baking sheet.

Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).

Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.

Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices.

Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.

If your dough has been refrigerated, take it out of the fridge an hour before you want to make pizza.

Divide the dough into 4 balls and let them sit at room temperature so they become easier to work with. Keep the dough covered with plastic, though, so it doesn’t dry out. (If your dough was not refrigerated, divide the dough just before shaping.)

Place a pizza stone in the preheating oven for 20 minutes so it is very hot.

Add honey to a microwave-safe bowl and heat for 10 seconds. Then stir the honey together with hot sauce and red pepper flakes. Serve the honey as a dip with any and all pizza!

On a lightly floured surface, roll out 1 dough ball until it forms a 10-inch round. It should be pretty thin. Top the pizza with a few tablespoons of marinara sauce. I don’t like my pizzas very saucy, but add an extra spoon of sauce if you do.

Then top the pizza with 4 ounces of cheese and dot on 2 ounces of spicy sausage. Be sure to tear the sausage into very tiny meatballs so they cook quickly. Season the pizza with red pepper flakes and a tiny pinch of salt and pepper.

Slide the topped pizza onto the pizza stone and cook for 8 to 10 minutes until the crust is crispy and golden brown and sausage is cooked.

While the first pizza cooks, prepare the next pizza.

Remove the cooked pizza from the oven, and let it cool briefly. Garnish with fresh basil, slice, and serve with the hot honey dip. Repeat for cooking the remaining pizzas.

Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.

Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.

Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.

Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.

Grilling: Line grill rack with Reynolds Wrap® Heavy Duty Aluminum Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Top pizzas as directed above. Return assembled pizzas to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.

Onions, Garlic, and Sausage: Heat the olive oil over medium-high heat. Add the onion and garlic; sauté for 10 minutes or until very soft and fragrant. Add the sausage and cook until browned. Drain out excess grease.

Spices: Add the smoked paprika and flour; sauté for one minute.

Veggies: Add broth, a little at a time. Add potatoes; bring to a simmer over low heat. Cook for 10-15 minutes or until potatoes are tender. Add kale and white beans and simmer for another 5-10 minutes.

Finish: Add half and half, salt, pepper, and lemon juice to taste. VOILA!

Place beans into a large container and cover with several inches of cool water; let stand at room temperature for 8 hours to overnight. Drain and rinse before using.

Pour 4 cups water into a pressure cooker and add beans. Close the lid and cook until beans are soft, about 25 minutes. Use the natural release method to release pressure. Do not drain.

Bring a separate pot of salted water to a boil. Cook kale in boiling water until bright green and tender, about 2 minutes. Drain in a strainer and cool under cold running water. Set aside.

Heat olive oil over medium heat in a large soup pot. Cook linguica sausage in hot oil, stirring occasionally, until browned, about 5 minutes. Remove from the pot with a slotted spoon and set aside.

Add shallots to the same pot; cook and stir until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.

Return sausage to the pot. Add beans and their cooking liquid. Stir in remaining chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add kale and cook for about 4 minutes more. Season with hot sauce, salt, and pepper.

Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.

Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

2. Meanwhile, mix together 1/4 cup olive oil, vinegar, lemon zest, lemon juice, basil, chives, and olives in a bowl, or pulse in the food processor. Season with salt and pepper.

3. In the same pot used to cook the pasta, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the asparagus, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Cook another 5 minutes or until the asparagus is tender. Add the wine. Simmer 2-3 minutes, then add the pasta and parmesan, tossing well to coat.

4. Add the basil/olive sauce and toss. Remove from the heat and serve immediately topped with additional basil and parmesan. Enjoy!

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x11-inch baking dish.

Cook and stir breakfast sausage in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease.

Mix green onion into the sausage and spread into the bottom of the prepared baking dish.

Spread hash brown potatoes in a layer over top; sprinkle with Cheddar cheese.

Whisk eggs, milk, and gravy mix together in a bowl until smooth; pour over casserole. Season with paprika.

Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, about 1 hour. Let stand 10 minutes to firm up before serving.

Gather all ingredients.

Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined.

Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 6 patties.

Heat a large skillet over medium-high heat. Add patties and saute until browned and crispy, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Serve hot and enjoy!

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.

In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly.

Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes.

Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set

Serve hot and enjoy!

Gather all ingredients.

Mix Velveeta, tomatoes, and cooked pork sausage together in a microwave-safe bowl.

Microwave on high for 3 minutes. Stir, and microwave until Velveeta is completely melted, about 2 more minutes.

Heat 1 1/2 tablespoons of olive oil in a large oven-safe sauté pan over medium-high heat. Add the onions and cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent. Add the minced garlic and cook for 30 seconds. Add crushed tomatoes and cook until the sauce starts bubbling at a rapid simmer, 1 to 2 minutes.

Reduce heat to low and let the sauce continue slowly simmering for 5 to 7 minutes, stirring occasionally. Mix in honey, parsley, basil and oregano and cook for another minute. Season sauce with salt to your taste. Turn off heat. (Makes 2 1/2 to 3 cups; keeps 4 to 5 days refrigerated or 3 months frozen.)

Bring 2 quarts of water to boil in a pot. Season with a generous pinch of salt. Once the water boils, add pasta and cook for 7 to 9 minutes, depending on how you like your pasta. Drain and run pasta under cold water. Set aside.

Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chopped sausage and cook for 5 to 7 minutes, until the meat is cooked through. Add pasta sauce and heat for a minute. Add spinach and fold it into the sauce. The spinach should start wilting in 30 seconds.

Add pasta to the pan and stir until combined. Top with mozzarella cheese. Put the skillet in the oven and bake for 10 to 12 minutes until the cheese is bubbly and slightly browned at the edges. For a quicker alternative, skip the oven and just stir the cheese into the pasta until the cheese is melted.

Serve hot.

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Gather all ingredients.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a large bowl.

Pour sausage drippings into a measuring cup; add melted butter to equal 1 cup. Return to the skillet over medium heat.

Sauté celery and onions in butter mixture until onion is tender; do not brown.

Stir in 1/3 of the bread cubes.

Transfer mixture to the large bowl with sausage. Add remaining bread cubes, poultry seasoning, and pepper; mix well.

Gather all ingredients.

Cook and stir sausage in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Remove sausage from the skillet with a slotted spoon and drain on a paper towel-lined plate.

Pour pan drippings into a liquid measure. Add as much melted margarine as needed to measure 1 cup; pour back into the skillet and place over medium heat.

Add celery and onion to the skillet; cook and stir until onion is tender but not browned, about 10 minutes.

Add 1/3 of the bread cubes and stir to moisten.

Transfer bread and onion mixture to a large bowl. Add sausage, remaining bread cubes, poultry seasoning, and pepper; stir until well combined, using caution as it will be hot.

Bake as desired.

Cook sausage in a large skillet over medium heat until brown on all sides, 5 to 7 minutes. Remove from skillet, and slice.

Melt butter in the same skillet. Stir in onions and garlic, and cook 2 to 3 minutes. Mix in bell peppers, season with basil and oregano, and stir in 1/4 cup wine. Continue to cook and stir until peppers and onions are tender, 5 to 7 minutes.

Return sausage slices to the skillet. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through, adding more wine if needed.

Serve hot and enjoy!

Gather all ingredients.

Preheat oven to 400 degrees F (200 degrees C).

Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned, 5 to 10 minutes. Transfer cooked sausage to a large baking dish.

Pour 1/4 cup of olive oil into the skillet, and cook potatoes, stirring occasionally, until browned, about 10 minutes.

Place the potatoes into the baking dish, leaving some oil in the skillet.

Cook and stir green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes.

Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper.

Gently stir sausage, potatoes, and vegetables together.

Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Preheat oven to 350 degrees F (175 degrees C).

In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.

Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.

Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease baking sheets.

Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a large bowl.

Form sausage mixture into 1 1/2-inch balls; arrange on the prepared baking sheets.

Bake in the preheated oven until no longer pink in the center and browned on the outside, 25 to 30 minutes.

Enjoy!

Cook sausage in a 5-quart Dutch oven over medium-high heat until browned and crumbly, 8 to 10 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate. Drain grease, reserving 1 tablespoon drippings in the pot.

Sauté onions and garlic in drippings over medium heat until onions are translucent, 3 to 4 minutes.

Stir in beef broth, tomatoes, tomato sauce, carrots, water, wine, basil, oregano, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Skim fat from soup. Stir in zucchini and parsley. Simmer covered for 30 minutes.

Add tortellini during the last 10 minutes.

Serve hot and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a mini muffin tin.

Cook sausage in a large, deep skillet over medium-high heat until evenly browned; drain and remove from heat.

Stir Monterey Jack cheese and Colby cheese into warm sausage until melted; stir in salsa.

Gently press wonton wrappers into the prepared tin so edges are extending. Place a heaping 1 tablespoon sausage mixture into each wrapper.

Bake in the preheated oven until wonton edges begin to brown, about 10 minutes.

Transfer sausage flowers to a serving platter; dollop each with about 1 tablespoon sour cream. Sprinkle with green onions.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Combine room temperature sausage, biscuit mix, and shredded Cheddar together in a large bowl; mix with your hands until well combined. The mixture may seem dry at first, but keep mixing until it comes together evenly.

Roll mixture into about 30 walnut-sized balls; transfer to a baking sheet.

Bake in the preheated oven until golden brown and sausage is cooked through, 20 to 25 minutes.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Spread white and whole wheat bread cubes in a single layer on a large baking sheet.

Bake in the preheated oven until evenly toasted, 5 to 7 minutes. Transfer toasted bread cubes to a large bowl.

Cook sausage and onions in a large skillet over medium heat, stirring and breaking up lumps, until evenly browned, 6 to 8 minutes. Add celery, sage, rosemary, and thyme; cook and stir until flavors blend, about 2 minutes.

Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter; mix lightly.

Allow stuffing to cool completely before loosely stuffing a turkey.

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.

Cook sausage in a large, deep skillet over medium-high heat, until evenly browned, 7 to 9 minutes. Drain and crumble into small pieces.

Mix beaten eggs, mozzarella, Cheddar, and oregano together in a large bowl.

Line the bottom of the prepared baking dish with crescent roll dough, then sprinkle crumbled sausage over top. Pour egg mixture over sausage.

Bake in the preheated oven until a knife inserted into the center comes out clean, 25 to 30 minutes.

Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.

Mix sausage, basil, and paprika together in a bowl.

Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes.

Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium-low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Meanwhile, cook sausage in a large, deep skillet over medium-high heat until evenly browned. Drain, then crumble. Transfer sausage to the prepared baking dish; top with Cheddar cheese, Monterey Jack cheese, onion, green chile peppers, and jalapeño pepper.

Whisk eggs, chili powder, cumin, salt, garlic powder, and black pepper in a medium bowl; pour over sausage-cheese mixture in the baking dish.

Bake in the preheated oven until a knife inserted into center comes out clean, 18 to 22 minutes. Cool for 10 minutes, then cut into squares.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Heat a large, deep skillet over medium-high heat. Cook sausage in the hot skillet until evenly browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Stir together shredded potatoes and butter in the prepared baking dish; lightly press mixture into the bottom and sides of the dish.

Mix together sausage, cottage cheese, Cheddar cheese, onion, and eggs in a bowl. Pour over potato mixture.

Bake in the preheated oven until a toothpick inserted into the center of casserole comes out clean, about 1 hour. Let cool for 5 minutes before serving.

Enjoy!

Combine butter and olive oil in a Dutch oven over medium heat. When butter melts, add sausage links; cook until browned on all sides, 6 to 8 minutes.

Stir in onion and season with salt and pepper; cook and stir until onion is slightly translucent and caramelized, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.

Pour in apple cider, increase heat to medium-high, and stir in potatoes; bring to a simmer. Pour cabbage over sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Transfer sausage links and potatoes to a plate.

Increase heat to high and simmer liquid until thick and reduced by half, about 5 minutes. Return sausage links and potatoes to the pot. Remove from the heat and season with salt and pepper.

Garnish servings with mustard and parsley.

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes; drain.

Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown.

Stir in onion and garlic, and cook until onion is tender.

Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.

Stir cooked pasta into sauce and heat through. Sprinkle with parsley.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish or a 9-inch, deep-dish pie plate.

Cook sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Whisk milk, eggs, and 1 teaspoon salt together in a bowl.

Transfer cooked sausage to a large bowl. Add hash browns, Cheddar, pepper, and remaining 1/2 teaspoon salt; stir well to combine.

Spread in an even layer in the prepared baking dish, then pour egg mixture evenly over top.

Bake in the preheated oven until bubbling and golden, about 45 minutes.

Enjoy!

Gather all ingredients.

Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease.

Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes.

Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes.

Serve and enjoy!

Gather all ingredients.

Heat a stockpot or Dutch oven over medium-high heat. Add sausage and garlic; cook and stir until browned, 5 to 7 minutes.

Stir in broth, tomatoes, and carrots; season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes.

Stir in beans with liquid and zucchini; cover and simmer another 15 minutes, or until zucchini is tender.

Remove soup from heat and add spinach; replace the lid and allow spinach to wilt.

Stir until warmed through. Serve and enjoy!

Heat oil in a large pot over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in sausage and tomato paste; cook 3 to 4 minutes.

Add broth, diced tomatoes, tortellini, salt, and black pepper; bring to a boil. Reduce heat; simmer for 5 minutes. Stir in spinach; cook 3 to 4 minutes. Top servings with Parmesan cheese.

Cook sausage in a large skillet over medium heat until no longer pink inside. Cut sausage into 1/4-inch slices, and continue cooking until browned.

Stir in zucchini, yellow squash, and onion; cook for 2 minutes. Pour in tomatoes with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sausages and cook, turning with tongs occasionally, until browned and heated through, 5 minutes. Cut the sausages into 1/3-inch thick slices, transfer to a plate, and cover loosely with foil.

Add the remaining 2 tablespoons of oil to the pan. Add the potatoes and cook over medium heat, stirring occasionally with a spatula, until half-cooked when pierced with a fork, about 8 minutes.

Add the kale, broth, and caraway seeds. Reduce heat to low, cover, and simmer until the potatoes are tender when pierced with a fork, about 10 minutes.

While the potatoes cook, combine the vinegar, mustard, and brown sugar in a small bowl.

When the potatoes are done, pour the vinegar mixture over them and stir gently with a rubber spatula. Increase heat to medium high and simmer uncovered, stirring occasionally, until most of the liquid has been absorbed by the potatoes, about 3 minutes. Season to taste with salt and pepper.

Top the potato mixture with the sliced sausages and serve immediately.

Refrigerate cooled leftovers in an airtight container for up to 5 days. Serve cold or gently reheated in the microwave or a skillet.

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Line a large sheet pan (about 17 x 12 or 18 x 13-inch) with parchment paper.

Put the mushrooms in a colander and rinse under the tap while rubbing off any obvious dirt. Shake off the excess water.

Cut cremini and button mushrooms into quarters, shitakes in half, and/or tear oyster and maitake mushrooms into large bite-size pieces. Bunch the mushrooms together on the sheet pan and sprinkle with thyme and salt.

Drizzle 2 tablespoons of olive oil over the top and use your hands to toss the mushrooms so they’re evenly coated with the olive oil and seasonings.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Add the gnocchi and garlic to the mushrooms and toss again. Spread over the surface of the pan. Use a paring knife to slit the sausage casings down the center (or use bulk sausage). Pluck large, gumball-sized pieces of sausage from the casings and distribute evenly over the sheet pan.

Bake for 20 minutes. Use a spatula to stir the ingredients and spread them back out in the pan. Continue baking until the gnocchi tastes done and is beginning to brown, another 10 minutes or so. Remove the pan from the oven.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Squeeze the soft cloves of roasted garlic out of their peels and into a large bowl. Add the lemon juice, water, and the remaining 1 tablespoon of olive oil. Whisk to blend.

Add the kale and toss well. Dump the kale and dressing onto the sheet pan and use your hands or a spoon to nestle the kale among the gnocchi and mushrooms.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Return the pan to the oven and bake until the kale is cooked, about 10 minutes. Spoon the gnocchi into 4 shallow bowls, add a light drizzle of olive oil to each, and serve with Parmesan cheese.

Store leftover gnocchi in a covered container in the fridge. To reheat, add a splash of water and drizzle of olive oil and warm in the microwave or an oil-slicked skillet over medium heat. Taste and add lemon and Parmesan as desired.

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Simply Recipes / Alison Bickel

Preheat oven to 375°F (190°C). Oil a sheet pan with one tablespoon of the oil, or line the sheet pan with Silpat.

With a sharp chef's knife, slice off 1/2-inch from the ends of the spaghetti squash. Then stand the squash up on one of the ends to stabilize it, and cut the squash in half, top to bottom.

Scoop out any seeds and stringy bits inside, and place the squash halves cut-side down on the oiled or lined sheet pan. Poke the tops of the halves with the tip of a sharp knife.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Bake at 375°F (190°C) for 35 to 45 minutes until you can easily poke the sides of the squash with a fork. Remove from oven and let sit until cool enough to handle. Then using the tines of a fork, scrape out the "spaghetti"-like strands of the squash to a bowl.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

In a large sauté pan, heat 2 tablespoons of the olive oil on medium heat. Add the onions and cook until soft, 2 to 3 minutes. Then add the garlic and cook for a minute more.

Add the sliced kale and cook for a minute or two.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Add the sausage and cook without stirring, until the sausage starts to brown, then stir and continue to cook, stirring occasionally, until the sausage bits are cooked through, about 2 to 3 minutes.

Simply Recipes / Elise Bauer

to the sausage mixture and stir to combine, cook until the squash is heated through, about a minute.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Remove from heat and add the grated Parmesan cheese and oregano. Season with salt and pepper to taste. Serve immediately.

Put the sausage in a large (5-qt) thick-bottomed pot and heat on medium or medium-low heat.

Break up the large clumps of sausage and gently cook until lightly browned, rendering out the fat from the sausage. If the sausage is relatively lean and doesn't produce much fat when you cook it, add a tablespoon of olive oil to the pot. Note that you are just trying to lightly brown the sausage, not cook it through.

Remove sausage with a slotted spoon and set aside. You should have at least one tablespoon of fat or oil left in the pot, if not, add more.

Add the sliced onions to the pot and cook on medium heat until translucent, about 7 to 8 minutes. Add the minced garlic and cook a minute more.

Bring to a simmer on high heat, reduce the heat to low and maintain a simmer for about 15 minutes.

Cook for another 15 to 20 minutes, until the kale is tender. Add salt to taste.

Garnish with grated Parmesan to serve.

Butter a 6x9 or 8x8 inch baking dish.

Place potato chunks in a large pot and add enough cold water to cover by 1 inch. Bring the potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes.

Heat 1 teaspoon of olive oil in a large skillet on medium high heat. Add the spinach and cook, using tongs to turn the spinach leaves over in the pan, until wilted, about 3 minutes. Remove from pan and let cool. Wrap in paper towels and squeeze out liquid. Roughly chop the spinach.

Wipe any remaining moisture out of the skillet. Add the Italian sausage to the pan and cook on medium-high heat until lightly browned, about 5 to 6 minutes. Transfer the sausage to a bowl. Leave the fat in the pan.

You'll need 1 tablespoon of fat in the pan. So if the sausage has produced that much fat, great, if not, add more olive oil until you have 1 tablespoon of fat in the pan. Heat on medium high and add the thinly sliced red onions. Cook until lightly browned, about 5 minutes. Add the garlic and cook a minute more. Add the onions and garlic to the bowl with the sausage.

When the potatoes are done cooking, drain them and return them to the pot, and mash them with butter, cream, vinegar, nutmeg, salt and pepper.

Stir the spinach and 1/2 cup of the cheese into the potato mixture.

Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.

Heat the olive oil in a large sauté pan over medium heat and add the bulk sausage; if you can't find bulk sausage, remove the casings on the links.

Cook for 3 to 4 minutes, until the sausage is mostly cooked. Remove with a slotted spoon to a bowl.

Add the onion slices to the pan and increase the heat to high. Cook until the edges of the onions brown, about 3 to 4 minutes. Add the garlic and cook for another minute.

Return the sausage to the pan with the onions.

Add the kale, sprinkle salt over everything, then add the chicken stock. Cover the pan, lower the heat to medium and cook for 2 minutes.

Uncover, mix everything well (the kale will have cooked down by now) and add the beans.

Cover the pot again and lower the heat to low. Cook another 5 minutes, then turn off the heat.

Let stand 5 minutes, sprinkle with a splash of vinegar and serve.

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Line the inside of a pie shell with heavy aluminum foil, pressing against the dough on the sides. Fill all the way to the rim with pie weights (sugar or beans work well). Bake for 35 minutes or until the crust begins to brown. (Sometimes store-bought frozen crusts do not require as much baking time as homemade crusts.)

Remove the pie crust from oven and let cool. Remove the foil and pie weights.

Melt butter in a large skillet on medium heat. Add the apples, onions, and sugar, cook, stirring occasionally, until tender, about 5 minutes.

In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a separate bowl.

Add the Italian sausage to the skillet. Cook on medium heat, stirring only infrequently, until sausage is cooked through. Remove from heat.

Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.

Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage.

Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.

Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.

Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes.

Add the sausage to the pan, breaking up the sausage into smaller bits. Lower the heat to medium. Cook sausage until cooked through, and no pink remains, about 5 minutes.

Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.

Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture.

Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.

Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.

At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)

Cover the pans with foil and bake at 375°F for 30 minutes, until hot and bubbling.

Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.

Heat the olive oil on medium low heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer.

When the sausage has cooked on all sides (still pink in the center), remove it with a slotted spoon and set aside.

Add the minced onion (save the sliced onion for later) and sauté for 3 to 4 minutes, stirring often.

Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Add the minced garlic and cook for another 1-2 minutes.

Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.

Add the water, stock, salt, cabbage, sliced onion half, bay leaves, and sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10 to 20 minutes.

To serve, sprinkle on chopped parsley and grated cheese.

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Set a large pot of water over medium-high heat. Cover and bring to a boil.

Simply Recipes / Ciara Kehoe

Set a large skillet over medium heat. Add the olive oil and butter. Once melted, add the onion and garlic and sauté until the onion is translucent and slightly softened, about 5 minutes.

Add the fennel seeds and chili flakes (if using) and cook for another minute. Add the sausage, breaking it up in the pan as it cooks. Sauté until the sausage is nearly cooked through, about 5 minutes.

Add the tomato paste and lower the heat to low. Let cook, stirring often, while you start cooking the pasta.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Once the pot of water is boiling, season with salt and add the pasta. Let cook, stirring occasionally, until the pasta is al dente, about 8 minutes. A few minutes before the pasta is done cooking, reserve 1 1/4 cups of pasta water for the ragu.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

While the pasta finishes cooking, add the reserved pasta water to the ragu and turn the heat back up to medium. The sauce should be simmering and start to thicken. When the pasta is just about done, add the heavy cream.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Use a slotted spoon to transfer the pasta directly into the pan with the ragu. Gently stir or toss together to coat the pasta in the sauce. Once the pasta is coated and the sauce has thickened up, about 3 minutes, remove from the heat. Taste, adding salt if needed.

Serve immediately topped with black pepper, freshly grated Parmesan cheese, and basil.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Heat the olive oil in an ovenproof skillet over medium-high heat; I like to use my 9-inch cast iron skillet. If you’re using sausage with casings, remove them. Once the oil is hot, add the sausage to the skillet and let it cook, undisturbed, for 3 to 4 minutes or until well browned. Use a spatula to break up the sausage and continue to cook until it’s browned, another 2 minutes.

Add the onions and garlic and season with the salt and pepper. Cook until they’re translucent and soft, about 7 minutes.

Add the rinsed rice and stir well to combine. After a minute, add the broth and stir well. Cover with an ovenproof lid or a piece of foil and transfer the skillet to the preheated oven to bake until the rice is cooked through and the liquid is absorbed, about 20 minutes.

Enjoy this completely hands-off bake time where you can clean up a bit or have a glass of wine.

Let the rice bake cool for a minute or two before seasoning to taste with more salt and pepper, sprinkling with parsley, if using, and serving.

Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in a pan with a little olive oil or in the microwave until hot all the way through.

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VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it’s all soft and fragrant.

BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.

ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.

FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It’s that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.

Cut the zucchini into thin strips lengthwise. I did this without any special peeler – just a knife (see picture in post). Lay them on paper towels and sprinkle with salt. Let rest while you prep the other ingredients – the excess moisture will seep out of them and you can press them with paper towels when they’re ready. While the zucchini is resting, in a large skillet, brown the ground pork with 3 cloves minced garlic, 1 teaspoon ancho chili powder, 1 teaspoon cumin, and 1/2 teaspoon salt. Set aside.

Meanwhile, wash the sweet potatoes, poke with a fork several times, wrap once in a paper towel, and microwave for 5-7 minutes or until soft. You can also bake them in the oven if you prefer. Cut into chunks, transfer to a blender, and puree with the milk, chicken broth, olive oil, 2 garlic cloves, 1 teaspoon ancho chili powder, 1 teaspoon cumin, and 1 teaspoon salt until smooth and creamy.

Preheat the oven to 375 degrees. Spray a 9×13 baking dish with nonstick cooking spray. Layer the zucchini noodles, sauce, sausage, chopped cilantro and green onions, and cheese; repeat layers three times. End with a final layer of zucchini noodles covered with a little sauce and cheese. Cover with greased foil so the cheese won’t stick and bake for 30-45 minutes. Remove from the oven and let stand for at least 15-20 minutes. This does not cut into perfectly clean squares, especially if you cut into it before it has time to cool and set a little bit (which I did – SO HUNGRY). For a cleaner cut slice, see notes about using regular lasagna noodles.

Heat the butter in a skillet over medium high heat. Add the garlic, onion, celery, and carrots – sauté for 10 minutes or so, until the vegetables are very soft.

Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine and let it sizzle out.

Add the tomatoes and optional dressing – simmer for 20-30 minutes so the sauce reduces a bit.

Cook the pasta according to package directions. Add the pasta to the sauce and stir gently to combine. It should be saucy but not runny. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with more wine!

Pasta: Cook rigatoni according to package directions in well-salted water. Reserve 2 cups of the starchy water when you drain.

Sausage: Heat olive oil in a large, deep pot over medium high heat. Add the fennel and onion. Saute until very soft – about 10 minutes. Add the sausage. Cook, breaking into small pieces, until browned all the way through.

Sauce: Turn the heat down. Add the garlic, fennel seeds, and tomato paste. Sauté until fragrant – about 3 minutes. Add the wine; let it sizzle out. Add the cream; let it come to a low simmer. Stir in the kale. Season with salt.

Fall In Love: Toss sauce with the cooked pasta. Add reserved pasta water as needed to thin the sauce. Stir in freshly grated Parmesan cheese. Finish with red pepper flakes and more Parm. Serve with a glass of wine because THIS IS VERY ROMANTIC AND FANCY!

Whisk aioli in a small bowl. Set aside.

Toss peppers and onions with the garlic herb seasoning (or whatever other spices you want). Drizzle with enough oil so they won’t stick on the grill.

Place sausages directly on the grill. Place peppers and onion slices in a grill basket or a cast iron pan on the grill. Grill both until you get nice grill marks and the veggies are soft. At the end of grilling time, add the brioche buns, cut side down, to get them toasty.

Transfer peppers to a bowl and toss with lemon juice, more olive oil as needed, and salt and pepper to taste.

Serve each grilled chicken sausage on a toasted bun with a scoop of grilled peppers and a swizzle of your aioli. YUM. At our house, extra aioli was requested for certain grown-ups for “dipping,” so just be prepared for that.

Prep all your ingredients.

Cook everything together in an Instant Pot on manual high pressure for about 8 minutes. (Freezer times listed below.)

Shred chicken directly in the pot. Taste and adjust, and serve over rice topped with anything your fancy lil heart desires!

Preheat the oven to 350 degrees. Line a pie pan with parchment paper.

Brown the sausage until completely cooked and crumbled. Remove from heat and let cool slightly.

Whisk the eggs, milk, herbes de provence, and salt and pepper.

Add the hash browns, 2/3 cup cheese, kale, and sausage from step one. Mix until combined.

Transfer to the pie pan and top with remaining cheese. Cover loosely with foil and bake for 30 minutes or until set (bake longer if you’re using shredded potatoes – hash browns will bake faster). Remove foil, turn heat to 400 or 450, and bake an additional 10 minutes until golden brown on top. Let stand for 10 minutes to allow excess moisture absorb. Cut into slices and serve.

Make sure your ingredients are laid out, and the meat and fat are very cold (fat can be completely frozen), before you begin (put meat and fat in freezer for 2 hours). Put bowls and grinder in freezer or refrigerator for an hour before using them.

Prepare a large bowl of ice and put a medium metal bowl on top of it. Slice your meat and fat into chunks between an inch and two inches across. Cut your fat a little smaller than your meat.

To keep your ingredients cold, put your cut meat and fat into the bowl set into a larger bowl filled with ice.

When the meat and fat are cut, mix them quickly.

Pour in most of your spices; I leave out a tablespoon or two of fennel seeds and a tablespoon of black pepper for later. Mix quickly.

Add the salt and the sugar and mix one more time.

Put into a covered container or top the bowl with plastic wrap and put the sausage mixture into the freezer for at least 30 minutes and no more than an hour. Now you can call back whoever might have bothered you when you started this process.

I know sherry is not traditional in Italian sausage. You can use white wine and white wine vinegar if you’d rather (I save red wine and red wine vinegar for the hot sausages).

If you plan on stuffing your sausage, take out some of the casings (you need about 15 to 18 feet for a 5-pound batch of links) and immerse them in warm water. (If you are not planning on stuffing your sausage, you can skip this step.)

After your sausage mixture has chilled, remove your grinder from the freezer and set it up. I use the coarse die for Italian sausage, but you could use either.

Do not use a very fine die, because to do this properly you typically need to grind the meat coarse first, then re-chill it, then grind again with the fine die. Besides, an Italian sausage is supposed to be rustic.

Push the sausage mixture though the grinder, working quickly. If you use the KitchenAid attachment, use it on level 4. Make sure the ground meat falls into a cold bowl.

When all the meat is ground, put it back in the freezer and clean up the grinder and work area.

When you’ve cleaned up, take the mixture back out and add the remaining spices and the sherry-sherry vinegar mixture.

Using the paddle attachment to a stand mixer (or a stout wooden spoon, or your VERY clean hands), mix the sausage well.

With a stand mixer set on level 1, let this go for 90 seconds. It might take a little longer with the spoon or hands. You want the mixture to get a little sticky and begin to bind to itself — it is a lot like what happens when you knead bread.

When this is done, you have sausage. You are done if you are not making links. To cook, take a scoop and form into a ball with your hands. Flatten out a bit. Cook on medium low heat in a skillet for 5 to 10 minutes each side until browned and cooked through.

Put the mixture back in the freezer so it's chilled for stuffing in the casings.

Bring out your sausage stuffer, which should have been in the freezer or refrigerator.

Run warm water through your sausage casings. This makes them easier to put on the stuffer tube and lets you know if there are any holes in the casings. Be sure to lay one edge of the flushed casings over the edge of the bowl of warm water they were in; this helps you grab them easily when you need them.

(And yes, it is exactly like what you think it is). Leave a “tail” of at least 6 inches off the end of the tube: You need this to tie off later.

Take the meat from the freezer one last time and stuff it into the stuffer. If all the meat will not fit, keep it in a bowl over another bowl filled with ice, or in the fridge while you stuff in batches. Start cranking the stuffer down. Air should be the first thing that emerges — this is why you do not tie off the casing right off the bat.

When the meat starts to come out, use one hand to regulate how fast the casing slips off the tube; it’s a little tricky at first, but you will get the hang of it. Let the sausage come out in one long coil; you will make links later.

Remember to leave 6 to 10 inches of “tail” at the other end of the casing. Sometimes one really long hog casing is all you need for a 5-pound batch.

When the sausage is all in the casings, tie off the one end in a double knot. You could also use fine butcher’s twine.

With two hands, pinch off what will become two links. Work the links so they are pretty tight: You want any air bubbles to force their way to the edge of the sausage. Then spin the link you have between your fingers away from you several times.

Repeat this process down the coil, only on this next link, spin it towards you several times. Continue this way, alternating, until you get to the end of the coil. Tie off the other end.

Almost done. Time to hang your sausages. Hang them on the rack so they don’t touch (too much), and find yourself a needle. Sterilize it by putting into a gas flame or somesuch, then look for air bubbles in the links. Prick them with the needle, and in most cases the casing will flatten itself against the link.

Let these dry for an hour or two, then put them in a large container in the fridge overnight, with paper towels underneath. Package them up or eat them the next day. They will keep for a week, but freeze those that will not be used by then.

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On a large baking sheet, spread the bread cubes. Drizzle with olive oil, salt, and pepper. Use your hands to toss and coat the bread. Toast in the oven for 10 minutes, until the cubes have toasted slightly and take on a little color. When ready, they will still be tender and squishy on the inside, but toasty and stiff on the outside. Cool, then transfer to a large mixing bowl.

Butter a 9 x 13-inch baking dish and set it aside.

Heat a large skillet over medium-high heat. Add sausage, breaking it up as you go. Let it brown and release some moisture. This should take about 5 to 7 minutes.

Add celery, apples, onion, sage, thyme, and pepper to the pan. Scrape up any browned bits (fond), from the sausage. Sauté for about 10 to 12 minutes, stirring only occasionally, because you want the fruit and vegetables to take on a little color as well.

Once the vegetables have browned just a bit, and softened, add the apple cider vinegar. Stir to coat and cook for one minute more. Taste the dish along with a piece of the toasted bread. Decide if it needs more salt. If so, add it now. Add the stock and scrape up any remaining fond on the bottom of the pan. Give everything a good stir.

Carefully, pour skillet contents over the bread in the mixing bowl. Stir to combine, then pour everything into the prepared baking dish.

Spray one side of the foil with cooking spray or brush with oil to prevent any of the stuffing from sticking to the top.

Cover the baking dish with the aluminum foil oil side down, then place in the oven for 20 minutes. After 20 minutes, remove the foil, and continue baking for 20 additional minutes. When it’s ready, the stuffing will look moist but have a nice crispy texture on top, and a golden color.

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Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly.

If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

Simply Recipes / Cambrea Gordon

Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often.

Once the onions and peppers soften, sprinkle some salt on them. Once you get some blackening from a good sear on the onions and peppers, add the garlic, and cook for one more minute.

Simply Recipes / Cambrea Gordon

Add the Marsala or red wine if you are using. Scrape the bottom of the pan with a metal spatula or wooden spoon to release all the browned and blackened bits. Let the wine cook down by half.

Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer. then reduce the heat to low.

Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

Simply Recipes / Cambrea Gordon

Serve over polenta, penne pasta, or load it up on a hoagie roll. Sausage and peppers and onions will keep for several days in the fridge.

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Simply Recipes / Cambrea Gordon

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart sausage until cooked, 5 to 7 minutes. Reduce the heat to medium. Add spinach, green onions, and red pepper flakes. Continue cooking until spinach is thawed, 3 to 5 minutes.

Remove from the heat and stir in ricotta cheese and feta cheese. Season with salt and pepper.

Unwrap phyllo dough and cover with a damp towel to keep from drying out.

Working one sheet at a time, brush 1/2 of the sheet with melted butter. Fold in half lengthwise. Place 1/4 to 1/2 cup of filling in top-left corner. Fold bottom-left corner over into a triangle shape. Continue folding edge over edge to end of dough, and a triangle is formed. Place triangle on the baking sheet. Repeat with remaining ingredients.

Brush triangles with melted butter.

Bake in the preheated oven until golden brown, about 25 minutes.

Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini flesh in a bowl; mix in diced tomatoes, white onion, and green pepper.

Heat butter in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sauté until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.

Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.

Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.

Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.

Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.

Garnish with fresh parsley and enjoy!

Preheat the oven to 375 degrees F (190 degrees C).

Cut zucchini in half; scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.

Heat a saucepan over medium-high heat. Add mild and hot sausage; cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together. Spoon sausage mixture into zucchini boats, letting any excess overflow into the casserole dish.

Bake in the preheated oven for 30 minutes. Remove from the oven and top with diced tomato, Parmesan, and pepper Jack slices, in that order. Return to the oven and cook until cheese is melted, about 10 more minutes. Top with parsley.

In a large bowl, add the pork, Italian sausage, prosciutto or pancetta, bread cubes, parsley, oregano, fennel, red pepper flakes, and salt. Use your hands to mix until the ingredients are evenly distributed. Do not overwork.

Whisk the beaten eggs and ricotta together in a separate bowl until there are no more large clumps of ricotta. Pour into the bowl of the meat mixture. Mix with your hands until just incorporated. Again, do not overmix.

If you want to test the seasoning, you can take a small bit of the mix, form it into a patty, and heat it in a small skillet on the stovetop until cooked through. Depending on how this test patty tastes to you, add more herbs, chili, or salt to taste to the meat mixture. Keep the meat mixture in the refrigerator while doing this.

Preheat the oven to 425°F. Coat the bottom of a large roasting pan with olive oil.

Form meatballs in your hand, about 1 1/2 inches in diameter, using about 3 tablespoons of the mixture to form each meatball. Arrange in the pan so there is some space between them. If they are too crowded, they will steam and not brown.

Bake until the meatballs are beginning to brown, about 30 minutes total, flipping the meatballs after about 20 minutes.

Remove the pan from oven. Use a metal spatula to dislodge any meatballs that are stuck to the bottom of the pan. Add the crushed tomatoes to the pan. Carefully cover the pan with aluminum foil (the pan is still hot!).

Return the pan to the oven. Lower the oven temperature to 300°F. Cook for an additional hour to 1 1/2 hours.

Sprinkle basil into the sauce and top with Parmesan before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Cook sausage in a skillet over medium heat until evenly browned; drain grease. Add Alfredo sauce and spinach; season with black pepper. Cook until sauce and spinach are heated through.

Combine Cheddar cheese, ricotta cheese, Parmesan cheese, and egg in a bowl.

Layer ⅓ sausage mixture, ⅓ noodles, and ⅓ Cheddar cheese mixture in a 9x13-inch baking dish; repeat layers twice. Top with mozzarella cheese. Cover dish with aluminum foil.

Bake in the preheated oven for 45 minutes . Let stand before serving for 15 minutes.

Place rosemary, thyme, oregano, and parsley in a large resealable plastic bag. Add potatoes. Seal and shake until potatoes are covered.

Alternate threading potatoes, sausage, peppers, and onions onto skewers, leaving a small space in between each item.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Place kebabs on the grate; cover any large gaps on the skewers with aluminum foil. Grill until vegetables are tender and sausage is cooked to your liking, 4 to 6 minutes per side.

Cook sausage, bell peppers, and onion in a medium nonstick skillet over medium heat until sausage is cooked through and vegetables are crisp-tender, 4 to 5 minutes. Remove from the skillet.

Add eggs to the skillet and cook, stirring occasionally, over medium heat until set, about 2 min. Stir in sausage mixture and top with shredded cheese.

Spoon onto tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Spray a 9x13-inch baking dish with cooking spray. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until they just start to become tender, about 5 minutes. Drain pasta, reserving 1/2 cup pasta water.

Meanwhile, heat oil in a heavy skillet over medium heat and cook and stir Italian sausage, breaking up the meat as it cooks, until it is no longer pink, 5 to 7 minutes.

Reserve 1/3 cup crushed tomatoes and pour remaining tomatoes into sausage. Stir in garlic, Italian seasoning, red pepper flakes, and spinach. Cook for 10 minutes.

Combine ricotta, heavy cream, 4 ounces cubed mozzarella cheese, 4 ounces shredded Parmesan cheese, and garlic granules in a bowl. Season with salt.

Add the cooked sausage mixture and ricotta mixture to the pasta and toss well. If mixture seems too thick, stir in reserved pasta water 2 tablespoons at a time.

Spread the reserved 1/3 cup crushed tomatoes into the bottom of the casserole dish. Pour half of pasta in an even layer over tomatoes and top with 1/2 of the remaining mozzarella and Parmesan cheeses. Repeat with remaining pasta and cheese.

Bake ziti in the preheated oven until cheese is lightly golden brown and pasta is heated through, 25 to 30 minutes. Garnish with chopped fresh basil.

Preheat the oven to 400 degrees F (200 degrees C).

Brush cut sides of eggplant with olive oil; place, cut-sides up, onto a baking sheet.

Roast in the preheated oven for 30 minutes, then allow to cool slightly. Keep the oven on.

Meanwhile, brown Italian sausage in a skillet over medium-high heat; drain off grease. Transfer sausage to a mixing bowl; season with garlic powder, Italian seasoning, and black pepper. Stir in 1/2 cup spaghetti sauce, 1/2 cup mozzarella cheese, bread crumbs, and egg; mix well.

Scoop out flesh of roasted eggplant, once cooled, to within 1/2-inch of the skin to create a shell. Roughly chop eggplant flesh; fold into sausage mixture. Divide evenly among two eggplant shells; sprinkle with remaining 1/2 cup mozzarella cheese.

Bake in the preheated oven until the filling has set and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining 1 1/2 cups spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Heat a skillet on medium. Break up the sausage into chunks and cook, working in batches if need be, until cooked on all sides. As you cook the sausage, you can break up the larger chunks into smaller crumbles (which are easier to distribute evenly over the casserole).

When lightly browned, remove from pan to a paper towel lined plate to absorb any excess fat.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a large bowl, whisk together eggs, milk, dry mustard, onion powder, salt and pepper.

Simply Recipes / Sally Vargas

Place the cubed bread in a well-buttered 9 x 13-inch baking pan. Sprinkle with cheese. Sprinkle with chopped tomatoes and mushrooms, if using. Top with the browned crumbled sausage, distributing it evenly. Pour the egg milk mixture evenly over the bread and cheese.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

At this point, the casserole can be covered and chilled in the fridge for several hours or overnight, until ready to bake and serve.

If baking immediately, let the casserole sit for 10 minutes to give the bread a chance to absorb the milk-egg mixture before putting in the oven.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

When ready to bake, preheat the oven to 325°F.

Bake uncovered for about 1 hour. Tent with foil if the top begins to brown too quickly.

Let the casserole cool for about 10 minutes before serving. Leftovers will keep in the refrigerator for about a week.

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Simply Recipes / Sally Vargas

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown, about 5 to 7 minutes. Drain, and spread evenly in the bottom of a 9x13-inch pan. Sprinkle cheese over sausage.

Beat milk and eggs together in a large bowl. Pour over cheese. Casserole can be refrigerated overnight at this point if desired. Top with tater tots.

Bake in the preheated oven for 35 to 45 minutes. Cool briefly before serving.

Slice tops off peppers; remove seeds and membranes. Rinse well.

Bring a large pot of water to a boil. Add peppers; cook until crisp-tender, 15 minutes. Transfer to a broiler-safe baking dish; set aside.

Cook sausage and onions in a large, deep skillet over medium high heat until evenly brown. Reduce heat to medium. Stir in water, tomato soup, chili powder, garlic powder, salt, and pepper; bring to a low boil. Reduce heat to low; stir in 12 ounces cheese and simmer for 1 hour.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Prepare rice according to package instructions. Fluff with a fork, then stir into tomato mixture; simmer 30 minutes.

Spoon rice mixture into peppers.

Bake in the preheated oven for 30 minutes. Sprinkle remaining 3 ounces cheese on peppers; place under broiler until cheese melted and bubbly.

Turn on the broiler and place an oven rack 6 inches below. With a paring knife, prick the sausages all over. Place them on a broiler pan or in an oven-safe skillet and rub all over with oil. Rub a little olive oil on the pan beneath each sausage, too.

Slide the pan under the broiler and cook for 4 minutes per a side, or until the sausages are cooked through (about 8 minutes total).

Let the sausages cool on a plate lined with paper towels. Cut the sausages into 16 even pieces (each sausage pieces will be roughly 1 1/2 to 2-inches long).

Remove the dough from the fridge and transfer it to a lightly floured surface. Pat it down into a disk to deflate it, then use a rolling pin to roll it into a 9x12-inch rectangle.

Cut 16 strips horizontally. Aim for 1/4-inch wide strips, but since this is a yeasted dough, it will spring back somewhat as you cut it. You may have a little dough left over at the end, but you'll likely end up using most it.

(Brush any extra strips with butter and garlic, and fold into garlic knots! Bake them alongside the sausage rolls until puffed and golden.)

Line a rimmed baking sheet with parchment paper. Hold a piece of sausage in your hand and wrap a strip of dough around each one from top to bottom. Tuck the last piece under the roll and set it on the baking sheet. Continue until all the sausages are rolled.

In a bowl, whisk the egg, water, and salt. Brush the egg over the tops and sides of all the rolls. Bake for 25 minutes, rotating the pan halfway through. When done, the rolls should be a deep golden-brown on the top and sides.

Remove from the oven to cool 5 minutes. Serve with mustard and pickles.