Italian Sausage Bisque Recipes

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Arrange 10 biscuits in a greased 13x9-in. baking dish. Sprinkle sausage and red peppers over the biscuits. In a large bowl, whisk the eggs, milk and parsley. Pour over sausage. Sprinkle with cheese., Bake, uncovered, at 350° for 20 minutes. Top with remaining biscuits. Brush biscuits with butter and sprinkle with oregano. Bake 15-20 minutes longer or until biscuits are golden brown and a knife inserted in the egg mixture comes out clean. Let stand for 5 minutes before serving.

Steps:

• Heat a 4 quart pot, and add the olive oil. On Medium heat, brown the sausage, breaking up the clumps. (If your sausage is fatty, you may need less oil.) Add onion and sauté another 5 minutes or until the onion is translucent.
• Add next 10 ingredients, tomatoes through lemon juice, and bring to a boil. Reduce the heat and simmer, uncovered, about 40 minutes or until potatoes are tender.
• Add more lemon juice and the salt as needed.
• Serve with a crusty bread. Freeze the left overs, if there are any.

Steps:

• Place water, beef boullion, onion flakes, stewed tomatoes, celery, Italian seasoning, garlic powder, spaghetti sauce in a large sauce pot or soup pot. Bring to boil and simmer until celery is tender. Meanwhile, cook sausage, cut into slices and set aside. Add tomato paste and beans to soup base. With hand blender (or in regular blender), puree most of the soup mixture until thick. leave some chunks of tomato whole. Add sausage pieces, salt and pepper to taste. Serve with crusty bread, croutons and top with parmesan cheese.

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.