Posts Tagged ‘sausage’

Fried Cabbage with Sausage

Fried Cabbage with Sausage

1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper

Melt butter in large skillet.

Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan.

Add remaining ingredients, cover and simmer for 20 – 25 minutes.

Makes about 8 servings. Only 4 g net carbs per serving.

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Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

1 cup Mahatma® Jasmine Rice or Mahatma® White Rice
2 cups low sodium chicken broth
4 large red, yellow, or orange bell peppers
2 teaspoons olive oil, divided
salt and ground black pepper
1 package (12 ounce) JOHNSONVILLE® Apple Chicken Sausage , sliced on thin bias
1-1/2 cups onion, chopped
1/2 cup celery, chopped
8 ounces cremini mushrooms, sliced
1/2 cup dried cranberries
1/2 cup red apple, chopped
1/2 cup dried apricots, chopped
1/2 cup golden raisins
1 teaspoon fresh sage, chopped
1 teaspoon fresh oregano, chopped

Prepare rice according to package directions substituting chicken broth for water.

Preheat oven to 350°F.

Cut tops off peppers and remove seeds and veins. Rub peppers with 1 teaspoon olive oil and slightly salt and pepper the inside.

Place peppers cut side up in a baking dish. Roast for 30 minutes or until peppers are tender.

Meanwhile heat remaining teaspoon of olive oil in a large skillet over medium heat. Sauté sausage until lightly browned.

Add onions and celery and continue to sauté 4 minutes.

Add mushrooms and cook until vegetables are tender.

Add cranberries, apple, apricots, raisins, sage, and oregano. Cook and stir until fruit is softened, about 5 minutes.

Stir in cooked rice and heat through.

Season with salt and pepper, if desired.

Fill prepared peppers with sausage/rice mixture.

Serve immediately.

Recipe found here: Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

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Easy Sausage Pizza

Easy Sausage Pizza

1 package (19 ounce) JOHNSONVILLE® Mild Italian Sausage Links or (16 ounces) Ground Italian Sausage
1 (12 inch) pre-baked packaged pizza crust
1 cup pizza sauce
1-1/4 cups shredded mozzarella cheese, divided
1/2 cup green pepper, chopped
2 tablespoons Bertolli® Extra Virgin Olive Oil

Remove sausage from casing and pinch into dime-sized pieces.

Spread sauce over crust; sprinkle with 1 cup cheese.

Add Italian Sausage pieces and green pepper.

Top with the remaining cheese.

Bake according to crust package directions or until sausage is no longer pink (160˚F) and cheese is melted.

For the finishing touch, drizzle with Bertolli® Extra Virgin Olive Oil before cutting.

Recipe found here: Easy Sausage Pizza

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Fat Tuesday



1 pound peeled and deveined shrimp (fresh shrimp is best)
1 lb smoked sausage cut into 1/2inch slices
2 1/2 Cups Long grain white rice
1-15oz Can of tomato sauce
1-10 oz can of ROTEL Tomatoes, chopped variety with green chilies (or two cups diced tomatoes, fresh or canned)
1 Can beef broth
1 Can French Onion Soup
1 Small green {or red} Bell pepper – chopped
2 Stalks celery – chopped
2 Cloves garlic – minced
3 Whole bay leaves
4 Tablespoons chopped parsley
1/2 Cup green onions – chopped
1/2 teaspoon Cajun Creole Seasoning
1 teaspoon Tabasco sauce
1/2 Cup melted butter
Vegetable Oil


Preheat oven to 350º

In a large heavy pot {the thicker the pot the better, it’ll distribute heat more evenly and won’t burn the ingredients on the bottom} brown the sausage on medium heat in a small amount of vegetable oil. Approx 8-10 minutes.

Once your sausage is brown add all ingredients into the pot except for the shrimp, the green onion, the parsley, the Cajun seasoning, and the Tabasco sauce – put those 5 items off to the side. Combine well. Place pot in oven and cook, uncovered, for 45 minutes.

After 45 minutes, remove pot and stir in shrimp and the remaining ingredients (4 chopped green onions, 4 tablespoons chopped parsley, 1/2 teaspoon Cajun Creole Seasoning & 1 teaspoon Tabasco sauce)

Place pot back into the oven and continue to bake for an additional 30 minutes {or until all liquid has been absorbed into the rice.} Remove from oven and fluff gently with a serving fork. Dish out to your loved ones and enjoy!

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1-2-3 Jambalaya

1-2-3 Jambalaya

1 package (13-1/2 ounce) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices
8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons Cajun Creole seasoning
1 tablespoon olive oil
1 box (8 ounces) Jambalaya rice mix
1 can (14.5 ounces) diced tomatoes, drained and divided
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley

In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.

In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.

In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation.
After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.

Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through. Serve Yield: 6 servings.

Recipe found by: 1-2-3 Jambalaya

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Luby’s Sausage Steak

1 pound ground sausage
1/2 cup shredded cheddar cheese
1/4 pound bacon, cooked crisp and chopped into small pieces
1/4 cup thinly sliced green onions
1/2 cup beef broth

Divide ground sausage into approximately six patties.

Shape the patties into oblong pieces.

Place sausage into a 9 by 13 inch baking dish.

Cover the bottom of the dish with beef broth.

Broil the sausage patties in the oven.

Follow the directions on your oven’s broiler, on high this may only take 10-13 minutes.

Make sure the sausage is completely done.

Top with cheese, green onions, and bacon, place sausage steaks back into the oven for approximately one or two minutes to allow the cheese to melt.

Recipe found here: Luby’s Sausage Steak

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1 lg. Velveeta cheese
3/4 jar mild salsa
1 pkg. “hot” Italian sausage, cut up
1 tomato, diced
2 sm. cans black olives
Taco Nacho chips

Brown sausage; drain grease. Combine remaining ingredients in a saucepan or better yet, a crock pot. Stir while cheese melts, serve warm with taco chips.

Recipe found here: Spicy Cheese Dip

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Crescent Sausage Casserole


2 (8-oz.) can(s) crescent rolls
2 (8-oz.) pkgs. cream cheese, softened
1 lb. pkg. bulk hot sausage
1 lb. pkg. bulk mild sausage
1 (8-oz.) bag shredded cheese


Preheat oven to 350 degrees.

Coat a 9 X 12 baking dish with cooking spray.

Unroll one can of crescent rolls and spread out in bottom of baking dish.

Mix cooked sausage and cream cheese together.

Spread sausage mixture over top of crescent roll layer.

Sprinkle shredded cheese over sausage layer.

Unroll second can of crescent rolls and place on top.

Bake casserole until golden brown on top, approximately 20-25 minutes.

Recipe found here: Crescent Sausage Casserole

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