Brigitte Sealing's Sausage Pasta Supper Recipe

INGREDIENTS:
3 tb Margarine
1/4 cup of Chopped onions
1/2 lb Sliced mushrooms
1 lb Turkey sausage, cut in bite
.size pieces
1/4 cup of Parmesan cheese
1/4 cup of Chopped peppers
2 cup of Vegetables, canned or frozen
1 teaspoon of Oregano
DIRECTIONS:
Heat margarine in a baking dish. Saute onions and peppers and
mushrooms. Add vegetables and sausage. Heat well and season with
seasonings. Stir in cheese. Serve over noodles with additional
parmesan cheese.

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Cheesy Sausage Muffins Recipe

INGREDIENTS:
LISA CRAWLEY TSPN00B
1/4 lb Ground Pork Sausage;ck,drain
3 oz Cream Cheese; cubed
1/2 cup of Cheddar Cheese; shredded
1/4 cup of Green Onions; chopped
1 cup of Bisquick
2 lg Eggs; lightly beaten
2/3 cup of Milk
DIRECTIONS:
Combine first 5 ingred. in a lg. bowl; make a well in center of
mixture. Combine eggs, and milk; add to sausage mixture, stirring
just until moistened. Spoon into greased miniature muffin pans,
filling 3/4 full. Bake at 350 for 35-40 min. Remove from pan
immediately. Makes 2 dozen.

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Grilled Wild Mushroom Sausage Recipe

INGREDIENTS:
6 oz Chicken Breast; Boned And
-Skinned
3 oz Button Mushrooms
3 oz Cremini Mushrooms
3 oz Portabella Mushrooms
3 oz Shitake Mushrooms
2 oz Heavy Cream; Cold
1/2 oz Fine Herbs (Parsley;
-Tarragon, Chives, Chervil)
1 oz Shallots; Chopped
1 Egg
Salt; To Taste
Pepper; To Taste
Butter
DIRECTIONS:
For the chicken mousse: Puree chicken in a food processor until smooth. Add
salt and pepper and the egg. Pulse just to combine and scrape the sides.
While food processor is running, add cream gradually through the feed tube.
Chill and reserve. Wash and slice the mushrooms. In a hot saute pan, cook
the mushrooms with butter. When mushrooms are brown, add shallots and
herbs. Remove from the pan and chill. Fold together mushrooms and chicken.
Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of
the mushroom mixture. Roll the plastic into a log. Tie the ends with a
string and tie into links. Poach in simmering water for 10 minutes. Shock
the links in ice water. This can be done up to 3 days ahead. To serve,
remove the sausage from the plastic and grill, roast, or smoke, until it is
hot throughout. Slice the sausage and serve it with a tossed salad.
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Sausage Spaghetti Sauce Recipe

Makes 1 batch.
INGREDIENTS:
1 lb Italian sausage

1 sm Eggplant
2 md Onions

1 md Tomato
1/2 lb Mushrooms

8 oz Tomato sauce
1 sm Green pepper
Salt, pepper, oregan to taste
DIRECTIONS:
Slice the sausage into bite-size morsels and saute until browned. Remove
from pan, leaving fat for next step. (While the sausages are browning, you
can cut up the vegetables.)
Slice the onions and the mushrooms. Cut the peppers into 1/2-inch squares
and dice the tomato. Cut the eggplant into a julienne style.
Add a little oil to the pan and saute the onions, peppers, mushrooms,
eggplant and tomato until the onions are transparent and soft. Add the
tomato sauce and the spices and return the sausage to the pan. Cook about
15 minutes. Serve with fettucine.
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Sausage Soup Italian Style

INGREDIENTS

* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 pound Italian sausage
* 2 small zucchini, cubed
* 1 clove garlic, minced
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt

DIRECTIONS

* In pot, brown sausage with garlic.
* Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer for 15 mins.
* Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
* Remove from heat, and add spinach.
* Replace the lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 mins.

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