Sausage Stuffing

INGREDIENTS:

12 ounce pork breakfast sausage roll (like Jones )

3/4 cup diced yellow onion

1/2 cup diced celery

coarse salt and fresh black pepper

1 (14 ounce) package herb seasoned stuffing (like Pepperidge Farm )

2 (14 ounce) cans of low-sodium chicken broth

3 tablespoons melted butter, plus more for greasing pan and dotting the top

INSTRUCTIONS:

1. Set a large skillet over medium heat and brown the sausage, breaking it apart as it cooks into small crumbles. Once it's cooked remove to a large mixing bowl. If there's a lot of grease drain some of it off leaving about a tablespoon in the pan.
2. Add the onion and celery, season with salt and pepper and cook until tender, stirring often. Add it to the bowl with the sausage. Add the stuffing to the bowl and mix it with the sausage, onion and celery.
3. Pour the cans of chicken broth over it and mix well. Drizzle the butter over it and mix well. Cover the bowl with plastic and let sit 5 - 10 minutes. You can stuff your turkey with it at this point or bake as directed in the next steps.
4. Preheat oven to 400 degrees F. and grease an 8 x 8 casserole or baking pan with deep sides.
5. Taste the stuffing and season with salt and pepper if needed. Stir well again and then spoon into the pan. Cut a tablespoon of butter into small pieces and dot the top with it.
6. Bake 25 minutes, uncovered for a crunchy top or cover with aluminum foil for a soft top.

Jumbalaya

INGREDIENTS:

2 tablespoons peanut oil, divided 1 tablespoon Cajun seasoning 10 ounces andouille sausage, sliced into rounds 1 pound boneless skinless chicken breasts, cut into 1 inch pieces 1 onion, diced 1 small green bell pepper, diced 2 stalks celery, diced 3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon hot pepper sauce 2 teaspoons Worcestershire sauce 1 teaspoon file powder 1 1/4 cups uncooked white rice 2 1/2 cups chicken broth

DIRECTIONS:

1.	Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
2.	In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
3.	Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Arugula Salad with Sausage

arugula
sundried tomoatoes
hot sausage
pasta

cook sausage out of casing and crumble
remove sausage and brown sundried tomatoes
add cooked crumbled sausage and arugula until hot
serve over pasta

Sausage Cornbread Casserole

Ingredients

• 1 pound ground pork breakfast sausage
• 1 (16 ounce) package dry corn bread mix
• 1 (15 ounce) can cream style corn
• 5 fluid ounces water
• 1 medium onion, diced
• 4 fresh jalapeno peppers, diced
• 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
3. In a medium bowl, mix corn bread mix, cream style corn and water.
4. Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
5. Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Recipe by Christian from allrecipes

Garlic Pasta with Sausage and Spinach

1 box Pasta I like Rotina or Penne
1 Bag Sun Dried tomatoes
1 lb sausage sweet italian or spicy
1/4 Cup olive oil
1/4 cup parmasean cheese
1 box frozen spinach
2 Tbls garlic powder
1 Tbls salt

Cook sausage how ever you desire, I bake mine 375 for 30 minutes
Cook pasta according to directions
cook spinach according to directions
In bowl add pasta, olive oil, parmasean cheese, spinach, sausage cut in slices, garlic powder, salt and sundried tomatoes and toss together.

I like do everything in seperate bowls for example:
In one bowl I will add a cup of pasta, drizzle with olive oil, add 7-8 slices of sausgae, a spoonful of spinach, a bunch of sundried tomatoes, and a couple shakes of paramsean cheese, salt, and garlic powder. This also allows left overs to still be tasty.