Michigan Beans And Sausage Recipes

Steps:

• In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.

Steps:

• In covered saucepan, cook sausage and onion in boiling water for 2 to 3 minutes, to remove some of the fat; drain. Combine other ingredients in Crock Pot and add sausage and onions. Cook on low heat 6 to 8 hours. Can also bake for 1-1/2 hours at 350° covered in a 2-1/2 quart casserole.

Steps:

• In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt.

Steps:

• In a saucepan, cook sausage and onion in boiling water for 2 minutes; drain. In a bowl, combine the ketchup, sugars, vinegar, molasses and mustard. Stir in beans and sausage mixture. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350 degrees F for 1-1/2 hours or until bean mixture reaches desired thickness.

Steps:

• In a saucepan, cook sausage and onion in boiling water for 2 minutes; drain. In a bowl, combine the ketchup, sugars, vinegar, molasses and mustard. Stir in beans and sausage mixture. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350 degrees F for 1-1/2 hours or until bean mixture reaches desired thickness.