Oflanagan Sausage Supper Recipes

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

Steps:

• Preheat the oven to 375 degrees F.
• Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
• Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.

Steps:

• Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. (Be sure to use at least a 12-inch size skillet to hold all ingredients.) Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• Stir in the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the sun-dried tomatoes and penne evenly over the sausage. Pour the broth and milk over the pasta. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.
• Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. (It may seem like a lot of spinach, but it will wilt considerably.) Stir in the Parmesan and season with salt and pepper to taste.
• Note: You can use Italian pork sausage, but you may have to spoon some of the fat off before adding the pasta.

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain.
• Add the cabbage and water.
• Cover and cook on low for 10 minutes.
• Stir in carrots and potatoes.
• Cover and cook for 25 to 30 minutes or until vegetables are tender.

Steps:

• In medium skillet, cook onion and pepper in butter until tender; do not brown.
• Add tomatoes, tomato paste and the seasonings.
• Simmer on low 10 minutes.
• In 10 inch skillet, bring cider to a boil; add sausage, cover and simmer 10 minutes.
• Prepare macaroni according to directions.
• Drain and arrange on warm platter.
• Top with sauce and sausage.

Steps:

• In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain.
• Add tomatoes, broth brown sugar, garlic powder, and pepper.
• Drain pineapple, reserving juice.
• Stir pineapple into sausage mixture.
• Bring to a boil; cook uncovered for 5 minutes.
• Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve over rice.

Steps:

• In a 10-inch ovenproof skillet with 2-inch sides, saute the sausage, onion, and garlic over medium heat for 5-7 minutes or until sausage is no longer pink; stir occasionally to crumble up the sausage.
• Sprinkle the flour over the sausage mixture.
• Add the tomatoes, mushrooms, oregano, basil, salt and pepper to taste; stir to mix.
• Cook and stir occasionally until slightly thickened.
• Lower the heat and let simmer for a few minutes.
• Separate the biscuits (should have 10).
• Cut each biscuit into quarters.
• Place biscuit quarters over hot sausage mixture; sprinkle with cheese.
• Bake in a preheated oven at 375° for 16-20 minutes or until the biscuits are golden brown.

Steps:

• Fry sausages,drain.
• Cut up& put in baking dish.
• In fat that's left, cook apples& onion until tender.
• Spoon over sausages.
• Pour off fat except 1 tbsp.
• ,brownflour in it.
• Add salt,pepper& bouillon.
• Stir until thick.
• Pour over sausages& apples.
• Top with mashed potatoes.