Category Archives: sausage

Summer Vegetables with Sausage and Potatoes

Summer Vegetables with Sausage and Potatoes

Source: Skinnytaste, Submitted by Jennifer


1 lb baby red potatoes, cut in half or quartered
2 tsp oil
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
14 oz Italian chicken sausage, sliced 1-inch thick
1 large onion, chopped
4-5 cloves garlic, smashed with the side of the knife
1/2 orange bell pepper, diced 1-inch squares (I only used one pepper since I’m not crazy about peppers)
1/2 yellow bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 tbsp fresh rosemary (or other fresh herb such as thyme)
2 cups zucchini, 1/2 inch thick and quartered

Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid. Set potatoes aside on a dish.

Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.

Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

Makes about 7 1/2 cups.


Rigatoni with Creamy Sausage Sauce

Rigatoni with Creamy Sausage Sauce from Snowhte21
Source: Weight Watchers online

8 oz uncooked rigatoni
1/8 tsp table salt
8 oz raw turkey sausage, Italian-style, removed from casings
1 Tbsp minced garlic
2 Tbsp all-purpose flour
1 1/2 cup(s) fat-free skim milk
1 cup(s) frozen green peas, petite-variety
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground
1/2 cup(s) roasted red peppers, water-packed, sliced
1/2 cup(s) scallion(s), sliced
3 Tbsp grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.
Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.

In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.

Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving.

Sausage and Spinach Stuffed Shells

Sausage and Spinach Stuffed Shells from FIA
As seen on Annie’s Eats, who adapted it from Simply Recipes

1 12-oz. package jumbo pasta shells
1 tbsp. olive oil
1 cup yellow onion, finely chopped
1 lb. Italian sausage, casings removed
3 cloves garlic, minced
1 large egg, lightly beaten
1 15-oz. container ricotta cheese
10 oz. frozen chopped spinach, thawed and drained
1 cup freshly grated Parmesan cheese, divided
1 tbsp. chopped fresh basil or 1 tsp. dried basil
1/4 cup bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1 28-oz. can chopped tomatoes with herbs, including the liquid

Bring a large pot of water to a boil and cook pasta shells according to package directions. After draining, rinse with cold water and set aside.

Heat oil in a large skillet over medium-high heat. Cook the onions until soft, about 5 minutes, then add the sausage to the pan. Break the sausage into smaller pieces with your spoon while it cooks to done, about 5 minutes. Add the garlic and cook until soft, about 1-2 minutes. Remove from heat.

In a large mixing bowl, mix the egg, ricotta, spinach, 1/2 cup of Parmesan, basil, bread crumbs, salt and pepper. Add the sausage mixture to the bowl and stir until evenly distributed.

Preheat oven to 375. Using three 8×8″ pans or one 9×13″ and one 8×8″ (this recipe makes a lot!), stuff each shell with some of the sausage and cheese mix and arrange in the dishes, open side up. Top with diced tomatoes.

Cover the pans with foil and bake for 30 minutes. Remove foil and sprinkle remaining Parmesan on top. Bake uncovered for an additional 10 minutes.

Note: This dish freezes really well! Assemble to just before baking, wrap tightly with foil and/or plastic wrap, and store. Allow to thaw in the ‘fridge before baking and add an additional 5 minutes to the initial bake time.

Pasta with Sausage, Peas, and Cream Sauce

Pasta with Sausage, Peas, and Cream Sauce from lauraanddave
Source: lauraanddave’s dad/old family recipe

1 box/pound bowtie pasta
2 lbs Italian sausage, cut into small pieces
1 1/2 cup table cream
1/4 lbs sweet butter
1 clove of garlic, minced
Fresh ground black pepper
1/4 cup chopped fresh parsley
White wine
1 cup fresh or frozen sweet peas
1/2 cup grated Romano cheese

Cook pasta and set aside, or cook simultaneously.
Using a frying pan (NOT a Teflon pan), saute the sausage until it is done. Drain the fat, but don’t scrape all the sausage fat off the pan. Put sausage back into pan if you’ve taken it out to drain.
Add the butter (cut into cubes), along with the table cream and garlic.
Simmer on low, stirring as needed, until it thickens into a cream sauce.
Add pepper, peas, and a quick pour of white wine.
When it comes back to a simmer, add parsley and cheese, toss the entire quantity with the pasta.

Tortellini with Sausage in Rose Sauce

Tortellini with Sausage in Rose Sauce from JVeaux
Source: Unknown – from a co-worker

Note: This recipe was received from a co-worker, so the measurements aren’t precise, but it’s hard to screw this one up. Sometimes I do in the crock pot if I’m making for a crowd/party so it’ll stay warm.

1 package mild or spicy italian sausage (can also use turkey sausage)
4 cloves garlic (minced)
1 large yellow onion (diced)
1 each small red and green pepper (diced) (can use whatever colors you prefer)
1 jar alfredo sauce
1 jar marinara sauce
1 package of cheese tortellini (fresh or frozen are fine)
parmesean cheese (shredded)

1. Remove sausage from casing if applicable. In a saute pan, add a little bit of olive oil and saute the sausage until lightly browned and cooked through, crumbling it as it cooks.
2. Remove sausage from saute pan and put in either crock pot or large pot. In the same saute pan, add the garlic, onion, and peppers and cook until translucent. Add to the large pot.
3. To the large pot (or crock pot) add in both jars of sauce and warm through.
4. You can add the tortellini immediately, or heat the sauce for a bit if you’re making it ahead for a party. About 15-30 minutes (depending on whether you’re using fresh or frozen) prior to serving time, add tortellini and parm cheese and cook on low-medium until tortellini are tender/cooked through.

*The sauce and tortellini amounts can be increased/doubled depending on how many you’re feeding.

Breakfast Burritos

As Pioneer Woman Ree Drummond says in her post about these burritos, they are not fancy or gourmet, but they are damn good! And really, isn’t that all that matters?

Breakfast Burritos from FIA
Adapted from: Pioneer Woman
Makes: Approximately 15 burritos, depending upon how much filling you dish up!

1 pound of breakfast sausage (recommended: Jimmy Dean original)
1 onion, diced
12 eggs
3 Tablespoons milk
Your favorite herbs: dill, rosemary, oregano, etc.
1 cup shredded Mexican cheese (a mix of Cheddar and Jack)
1 bag of frozen breakfast potatoes w-peppers included (see PW’s recipe if you’d like to make these from scratch – me?¬† too lazy)
Salt & pepper
Olive oil
Approx. 15 flour tortillas
Hot sauce (optional)

1. In a large, deep frying pan, crumble the sausage and begin browning. Add onion and cook the mix until browned/caramelized.
2. In a medium bowl, whisk eggs, milk, salt & pepper, and your favorite herbs (I used dill and garlic). Add cheese.
3. Pour egg-cheese mixture into pan with sausage and onions. Stir often until eggs are cooked to desired doneness. We prefer them hard scrambled in my house, but if soft eggs blow your skirt up, have at.
4. Remove cooked mixture to large bowl and set aside.
5. Pour a couple of tablespoons of olive oil into the pan and bring it up to medium-high heat. Add the potatoes, doing your best not to over-crowd the pan. If you put in too much, the potatoes won’t brown and get crispy, and that would be a terrible shame.
6. Once the potatoes are cooked through, add to the egg mixture. Stir gently to incorporate without completely disintegrating the potatoes. Taste and add more salt, pepper, garlic, and/or hot sauce to your liking.
7. Fill tortillas with mixture, rolling and sealing. If you’re not going to eat them all at once (which, unless you’re like PW and have a herd of hunky cowboys at your back door, is probably likely), wrap them individually in foil and freeze. Reheat as desired.


The second time I made these, I made the following adjustments with great results:

  • Increase egg count to 18
  • Add a 4 oz. can of drained green chiles to the egg-cheese mixture before cooking
  • Increase amount of cheese to 2 cups
  • Add a small can of drained corn
  • Top with salsa (and serve with sour cream when eating)

Egg, Sausage, and Cheese Casserole

Egg, Sausage, and Cheese Casserole from Chrissyp18
Origination: My sister-in-law in Chicago (who got it from someone else)

1 (8 oz.) can of crescent rolls
1 (1 lb) tube of pork breakfast sausage
2 cups shredded mozzarella cheese
8 eggs beaten
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 425 degrees. Cook and drain sausage. Grease a 9×13 inch baking dish. Spread crescent rolls on bottom; spread sausage over top, sprinkle with cheese. Pour beaten eggs (with salt and pepper) over top. Bake for 15 minutes until eggs seem fully cooked (may need to bake for an additional 3-4 minutes).