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Reply
| | From:  Genie· (Original Message) | Sent: 10/28/2007 5:42 PM |
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Reply
| | | From: Genie· | Sent: 4/13/2008 2:52 AM |
| BUTTERBEAN AND SAUSAGE CASSEROLE
2 (15 oz.) canned butterbeans
1/2 tsp. salt
1/2 c. country dijon mustard
1 tbsp. butter
1 tbsp. milk
12 links breakfast sausage
1 med. vidalia onion, chopped bite
size
2 green (somewhat tart) apples, cored
and sliced
1/2 c. brown sugar
Heat drained butter beans in saucepan. Add salt, mustard,
butter and milk
and mix well. Turn bean mixture into a lightly oiled 2 quart
baking dish.
Brown sausage links in skillet. Remove and cut links into bite
size pieces.
Saute onion in sausage drippings (if insufficient drippings add
olive oil
or
other oil) over low heat, stirring occasionally to keep from
browning too
quickly. Add apples (skin on) to skillet with onions. Stir
onions with
apples until all are coated lightly with drippings. Next,
sprinkle brown
sugar over the onions and apples and stir until melted. Turn
heat up to
medium and let sugar thicken, stirring occasionally to keep
from burning.
When sugar is thickened and syrupy and clings to apples, remove
from heat.
Lay sausage pieces over bean mixture, then spread apple/onion
mixture over
the top. Bake at 350 degrees for 30 minutes, uncovered. May be
covered
last 10 minutes if getting too dry. Serves 4. NOTE: Cornbread
is ideal
accompaniment. Recipe may be cooked 2 hours or so before
serving, a top put
on and left in oven which has been turned off. Rewarm in oven
on low if
needed before serving, or can be rewarmed in microwave briefly.
2 quart
Pyrex casserole dish suggested.
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Reply
| | | From: Genie· | Sent: 4/16/2008 3:27 AM |
| Sausage & Onions Skillet Dinner 12 ounces pork link sausage, smoked -- cut into rings
1 cup water
1 mediumonion
2 small red cooking apples
2 tablespoons butter
8 medium red potatoes
1/4 cup cider vinegar
3 tablespoons sugar
1/2 teaspoon caraway seed
2 tablespoons parsley Place sausage, potatoes, and water into a Dutch oven or large pot; cover tightly and cook over medium-high heat 8 minutes, stirring occasionally. Meanwhile, cut onion into 12 wedges; core and cut each apple into 8 wedges. Drain sausage and potatoes, and cut potatoes into wedges.
In large skillet, cook and stir onion and apples in 1 tablespoon butter 4 minutes, or until apples are just tender. Remove from skillet. Heat remaining 1 tablespoon butter; add potatoes and cook, covered, over medium-high heat until tender and golden brown, stirring occasionally (about 5 minutes).
Combine vinegar, sugar and caraway seed. Reduce heat; return sausage, apple mixture and vinegar mixture to frying pan and cook 1 minute, or until heated through, stirring gently. Sprinkle with parsley and serve. Serves 4.
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Reply
| | | From: Genie· | Sent: 4/24/2008 3:20 AM |
Knockwurst and Sauerkraut
Ingredients:
1/3 cup chopped onion
2 slices cooked bacon, cut up
1 cup beer
1 cup water
2 tablespoons cornstarch
2 tablespoons coarse-grain brown mustard
2 tablespoons molasses
2 teaspoons caraway seed
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1 large rutabaga, peeled & cut into 1" cubes
1 pound fully cooked knockwurst, bias-sliced into 2- to 2-1/2-inch pieces
1 16-ounce can sauerkraut, drained and rinsed
Directions:
In a Dutch oven or large pot cook onion and bacon until onion is tender
but not brown; drain fat. Stir in beer. In a 2-cup glass measure combine
the water, cornstarch, brown mustard, molasses, caraway seed, allspice,
and pepper; stir into bacon mixture. Cook and stir until thickened and
bubbly. Add rutabaga; cover and cook 15 minutes. Stir in the knockwurst,
and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are
tender.
Number of Servings: 6
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Reply
| | | From: Genie· | Sent: 4/24/2008 3:22 AM |
| Bratwurst , Sauerkraut and Potato Casserole
6 slices bacon
1 small onion, finely chopped
2 cloves garlic, finely minced
2 lbs sauerkraut, rinsed and well drained
4 medium potatoes, peeled and sliced
2 cups water
1 teaspoon caraway seed
1 large or several small bay leaves
1 lb fresh bratwurst (about 5 or 6)
Fry bacon in a large skillet or Dutch oven over medium heat
until crisp; remove, drain and crumble; set aside. Drain off
all but 3 Tbsp of drippings; add onion and garlic to drippings;
cook over medium heat until soft. Stir in sauerkraut, 2 cups
water, potatoes, caraway seed and bay leaf. Cover and cook
over medium heat. In another skillet, brown bratwurst over
medium heat, browning all sides. When cooked, cut into 1
chunks and add to sauerkraut. (Optional: deglaze bratwurst
pan with a little water and add to sauerkraut) Cook until
potatoes are tender. Add crumbled bacon, discard bay leaf
and serve with your favorite mustard.
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Reply
| | | From: Genie· | Sent: 4/30/2008 11:24 PM |
Smoked Sausage Skillet Cassoulet
Serves 6 1 pound pork smoked sausage (like Polska Kielbasa, or any pork smoked dinner sausage)
1 large onion, thinly sliced
2 garlic cloves, crushed
1 tablespoon vegetable oil
1 medium apple, cored and chopped
1 teaspoon dried rosemary
3/4 teaspoons dried sage
1 14-1/2-ounce can diced tomatoes in juice
1 15-ounce can Great Northern beans, drained
1 10-ounce package frozen baby lima beans, thawed
1 cup chicken broth
1-1/2 tablespoons tomato paste
1-1/2 cups seasoned croutons
1/3 cup chopped fresh parsley In large heavy skillet, sauté onion and garlic in oil over medium-high heat; stir in apple, herbs, tomatoes, beans, broth and tomato paste. Stir to blend well. Add sausage. Bring to a boil, cover, reduce heat to a simmer and simmer for 20-30 minutes until thoroughly heated. Serve topped with croutons and chopped parsley. | |
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Reply
| | | From: Genie· | Sent: 6/20/2008 6:32 PM |
Sausage and wild rice stuffing
Categories: Poultry, Side dish
Yield: 4 Servings
1 c Wild Rice (uncooked)
1/2 c Sausage meat
1/3 c Onion minced
2 tb Parsley, minced
1 c Mushrooms, chopped
1/2 ts Sage
1/2 c Butter
Salt and pepper to taste
Precook Wild Rice. Saute onion in butter, add chopped mushrooms and
sausage and fry until done. Combine Wild Rice, sausage mixture,
parsley, sage, salt and pepper. Ideal for chicken, turkey, duck or
squab.
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Reply
| | | From: Genie· | Sent: 6/29/2008 9:50 PM |
Sausage Apple Skillet 1 lge tart apple, peeled & thinly sliced 2 Tbls butter 1 tsp ground cinnamon 1/8 tsp ground nutmeg 2 tsp cornstarch 2/3 cup cranberry- apple juice 1 lb smoked polish sausage 3/4 lb bulk pork sausage- cooked & drained 3/4 lb pork sausage links, cooke & sliced 1 1/2 cup fully cooked ham diced In a skillet, saute apples in butter, sprinkle with cinnamon & nutmeg. Cover and cook for 5 minutes or until apples are tender Combine cornstarch & juice until smooth. stir into apple mixture. Bring to a boil, cook until thickened. Add sausases & ham and heat through | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 9:56 PM |
Charleston Red Rice with Smoked Sausage 1 14-oz. can Italian-style stewed tomatoes, undrained
1 pound smoked sausage, sliced (or can use 2 cups diced cooked ham)
4 green onions, sliced (about 1/2 cup)
1 large green bell pepper, chopped
2 cloves garlic, crushed
3 Tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. black pepper
2 cups minute rice, uncooked
2 T. hot picante sauce
Drain tomatoes, reserving liquid. Set tomatoes aside. Add enough water to liquid to equal 2 cups.
Cook green onions, sausage, green pepper, and garlic in hot oil in a medium skillet over med-hi heat, stirring constantly, until tender.
Add tomatoes, reserved liquid, salt, and black pepper, bring to a boil. Stir in rice and picante sauce.
Cover, remove from heat, and let stand 5 minutes before serving.
(Can also skip meat, and add 1-16 oz can black beans, drained with rice and picante sauce) | |
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Reply
| | | From: Genie· | Sent: 7/1/2008 3:43 AM |
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Kielbasa Dinner
1 chopped medium onion,, with enough butter to sauté
it in.
1 lb. package of kielbasa, cut up into 1" pieces
1 head of cabbage, shredded.
3-4 carrots
1-2 apples, cored, peeled and sliced in bite size
cubes
1 can of sliced white potatoes (with liquid)
2 cans of chicken broth
In a dutch oven or pot, brown the onion in butter.
Add the kielbasa. Add potatoes, liquid and the apple
cut in cubes. Add the cole slaw. Add the broth. Cook
on medium heat, 45 minutes to 1 hour, or until cooked
well through. Cabbage mixture will shrink during
cooking.
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:36 AM |
| Sausage & Peppers with Tomatoes | | | Ingredients | - 8 Italian sausages (hot or sweet)
- Pinch or 2 of crushed red peppers
- 3 green peppers
- Olive oil
- 1 large sweet onion
- 1/2 cup Romano cheese
- 6 garlic cloves
- 1 - 28 ounce can of whole tomatoes
| | Preparation | | Brown sausage in pan 15 minutes with a little water in pan. When sausage is done on each side, slice garlic in thick slices then sauté garlic & oil in pan. Crush some garlic with fork but not all. Throw sausage, peppers, onions on medium cover with lid. Allow to cook until peppers & onions start to soften then add whole can of tomatoes drained no juices. I usually squeeze tomatoes in hand over sink then add to pan. It's important not to add juice from tomatoes from pan or your dish will turn out watery. From tomatoes there will be some juice, just throw in 1/2 cup of Romano cheese to dry up any juices on bottom of pan. Then serve on your favorite sausage roll. Don't forget to sprinkle some Romano on the sandwich before eating. Serves 1-4 people. | | |
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