Italian Sausage, Peppers & Onions

 

I made these sandwiches a few weeks ago but I never posted them. I take the photos and write down the recipe as I am cooking, we enjoy eating the dish but I just don’t get around to blogging about them. It’s amazing how many photos that I deleted today because I have missed place the papers that I wrote the recipes on. Yes I guess I could just make up a recipe to go with the photos but to me that just wouldn’t be right. So that just means I will have to try making the dish again. I know that this will make my husband Richard happy because he always enjoys eating what I make.

This recipe came about because I had a lot of Italian sausage in my freezer. You know what that is like if you shop at Costco. And I have used Italian sausage in a few of my dishes like Italian Sausage Soup and Baked Spaghetti with Italian Sausage. And I have often used Italian sausage instead of ground beef in my pasta sauce.  But today I wanted to make something different.
So I thought why, don’t  I make a very popular Italian dish that uses sausage I looked up how a few other cooks prepared the dish and read a few recipes that I found in my cookbooks and that is how I came up with this recipe that more suites my taste and is very simple to prepare. It turned out great and I will definitely be making this dish again, not just because I still have a lot of Italian sausage in my freezer. But because these sandwich tasted so good!

Italian Sausage, Peppers & Onions

1 pound Italian sausage, sliced

2 bell peppers, sliced
1 large onion, sliced
½ teaspoon salt
½ teaspoon pepper
4 cloves garlic, minced
1 (15oz) can diced tomatoes
1 teaspoon oregano

In a large skillet brown Italian sausage slices over medium high heat; remove from skillet and set aside. Using same skillet sauté bell peppers and onion with the salt, black pepper and garlic until the vegetable are tender. Return the sausage to the skillet and add the  diced tomatoes and oregano. Simmer for 15 minutes. Serve on toasted sourdough  rolls.

 

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Baked Spaghetti with Italian Sausage

Sometimes the same old recipe can become a little boring. Now don’t get me wrong I love spaghetti, it happens to be my favorite dish I could eat it every day. But why not give it a little twist and try something new with it.
Richard helped me prepare this dish tonight after I top the first layer of pasta with cheese he decided that the Italian cheese blend that contains 6 different cheese wasn’t enough that we needed more cheese so he added the blend of cheddar and Monterey jack that I always keep in the fridge. Yes that is his hand adding more cheese and as he is doing this he is saying “You can never have enough cheese.” So when it comes to the amount of cheese that you want to use when you make this dish the choice is yours or in my case, my husbands who just wanted to help me out today.

Baked Spaghetti with Italian Sausage
1 pound Italian Sausage
1 small onion, chopped
2 cloves garlic, minced
2 (15oz.) cans tomato sauce
1 (15oz.) can diced tomatoes
1 (8oz.) can mushrooms
1 tablespoon Italian seasoning
3 tablespoon brown sugar
1(16oz) package spaghetti
2 cups Italian cheese blend

In a large skillet over medium heat, brown Italian sausage with chopped onion and garlic. Add tomato sauce, can tomatoes, mushrooms, Italian seasoning and brown sugar; allow to simmer for 45 to 60 minutes.
Cook the package of spaghetti according to the instructions on the package.
Spray a 9x13 inch baking dish with cooking spray. Spread 1/3 of sauce in the bottom of the baking dish

then layer ½ the cooked spaghetti

 and ½ the cheese; then add the remaining spaghetti. Spread the remaining sauce over the pasta in the baking dish then top with the remaining cheese.

Bake in a 350F. preheated oven for 30 minutes or until heated through.

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Lasagna Soup

You will love this interesting way to serve lasagna. I was thinking a few weeks ago about making lasagna and then I started wondering if there was a way to make it into a soup. So I went to the web and low and behold there it was lasagna soup. I kept telling my family and co-workers about this soup idea. My co-worker Lena wanted to know how I was going to make the soup, what was I going to put in it. I told her I wouldn’t know until I started cooking then I would write it down as I cooked. I knew I wanted the soup to be similar to my lasagna recipe, so with paper and pencil in hand I started cooking and this is the recipe I came up with I hope you enjoy it.

Lasagna Soup
1 pound Italian sausage, casing removed
1 onion, diced
4 garlic cloves, minced
2 (14.5 oz) cans, diced tomatoes
1 (15 oz.) can tomato sauce
32 oz. chicken broth or (6 cups water and 6 bouillon cubes)
2 teaspoons Italian season
1 tablespoon brown sugar
1 small box lasagna noodles, broken into pieces (about 10)
1 carton ricotta cheese
½ cup grated parmesan cheese
1 teaspoon dried parsley
1 cup grated mozzarella cheese

In a large stock crumble Italian sausage add onion and garlic; cook until sausage is browned and onions are tender. Add diced tomatoes, tomato sauce, chicken broth, Italian season and brown sugar bring to a boil;

 

add broken lasagna noodles

 and cook about 12 to 15 minutes or until noodles are tender.

In a small bowl combine, ricotta cheese, parmesan cheese and parsley.

To serve ladle soup into soup bowls; top with ricotta cheese mixture and sprinkle with mozzarella cheese.

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Country Sausage Skillet

One of my favorite things in the whole world is having breakfast for dinner. The first time I made this dish Brandy got here braces on the same day, she said that it wasn’t fair because she couldn’t eat any. That has to be over 12 years ago and many skillets later. If you aren’t daring enough to try making the egg wells you could always fry your eggs in a separate skillet and then lay the cooked egg on top of your potatoes. I know your family will be impressed when you make this dish. Mine was.

Country Sausage Skillet
1 pound ground sausage
4-5 medium potatoes, scrubbed and diced
3 tablespoons oil
1 medium onion, diced
Season salt; to taste
5 eggs
½ cup grated cheddar cheese

In a large skillet over medium-high heat brown sausage and onion; drain, remove from skillet and set aside.

In same skillet add oil to skillet and cook potatoes until tender; add season salt to taste.

Return sausage and onion to skillet and combine with cooked potatoes; lower heat to low.

Make 5 wells in potato sausage mixture; carefully crack one egg into each well.

 Sprinkle with a little season salt; cover skillet with a lid and cook on low for 10 minutes, or until eggs are set.

Sprinkle with cheese, cover for 1 minute. Serve

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Crescent Wrapped Sausage

For years I have been making these as a special breakfast treat for my family, I have also made them using hot dogs for lunch or dinner. I like dipping them in mustard.

Crescent Wrapped Sausage

8 sausage links
Cheddar cheese, grated
1 (8 oz.) can refridgerated crescent dinner rolls

Preheat oven to 375⁰ F.
In a medium skillet brown sausage links; set aside.

Unroll dough, separate into 8 triangles. Sprinkle each triangle with cheese; place one sausage link on wide end of each triangle; roll up dough around sausage link.

Place on lightly greased baking sheet.

Bake 13 to 15 minutes or until crescent are a golden brown.

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Sausage Gravy with Biscuits

Sometimes that southern side of me comes out and I get the hankering for Biscuits and Gravy. My brother Robert and his family raised a few hogs this year and for Christmas he sent us some pork. In the box there was some patty cake sausage (that’s what we call it where I'm from) bacon, pork loin, pork butt, a ham and the biggest pork chops I have ever seen. I try not to serve Richard too much fat because of his Cholesterol, But occasionally for a special treat it’s fine, what better time than when you get a gift of sausage and other pork meat. I told Robert to keep an eye on my Blog because I will be featuring recipes using his pork.

Sausage Gravy

1 pound ground sausage (hot or mild your choice)
2 tablespoons butter
½ cup flour
4 cups milk
Salt and pepper to taste

Brown sausage in large skillet over medium heat; remove from heat.

Add butter stirring until melted.

Stir in flour a little at a time until all the flour is blended in.

Slowly whisk in milk.

Return to heat whisking constantly; until thickened.

Add salt and pepper to taste.

Today I made biscuits with Bisquick. Just follow the recipe for drop biscuits, on the back of box.

I like using the large scoop from Pamper Chef to scoop out the dough.

Richard waiting so patiently for his breakfast!

Serve over warm biscuits.

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Italian Sausage Soup

This soup is easy to make, and you can customize it any way you like. Add tortellini or your favorite pasta. The sausage gives this soup it's great flavor. Try it with a nice crusty bread on a cold winter night.

Italian Sausage Soup

1 pound Italian sausage

1 clove garlic, minced

2 (14 ounce) cans beef broth

1 (14.5 ounce) can Italian-style diced tomatoes

1 cup sliced carrots

1 (14.5 ounce) can great Northern beans

2 small zucchini, cubed

1 box frozen chopped spinach

salt and pepper to taste

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots and salt and pepper. Reduce heat and cover, and simmer 15 minutes.

Stir in beans with liquid and zucchini. Cover and simmer another 15 minutes, or until zucchini is tender.

Add spinach and return to a simmer for another 5 minutes.

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