Crockpot Sausage Breakfast CasseroleCategoriesRecipes
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Crockpot Sausage Breakfast Casserole

PREP TIME 20 mins

COOK TIME 3 hrs

TOTAL TIME 3 hrs 20 mins

SERVINGS 6

INGREDIENTS 

  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup milk
  • 32 ounces hash browns (1 frozen bag, defrosted)
  • 14 ounces smoked sausage diced
  • 1 small yellow onion diced
  • 1 1/2 cups grated cheddar cheese
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley

INSTRUCTIONS 

  • In a sauce pan, simmer cream of mushroom soup and milk for about 2-3 minutes.
  • In the slow cooker, place hash browns, sausage, onion, and 1 cup of the cheese.
  • Pour in cream of the mushroom mixture and stir.
  • Sprinkle remaining 1/2 cup of cheese and herbs on top, cover, and cook on high until potatoes are soft, about 3 hours. Serve hot and enjoy.
roasted potatos and sausageCategoriesRecipes
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Roasted Sausage and Potatoes

yield: 8

prep time: 10 MINUTES 

cook time: 40 MINUTES 

total time: 50 MINUTES

Ingredients

  • ¾ cup white wine, dry
  • 12 links of Sweet Italian Sausage poked with a fork
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp thyme
  • 6 cloves minced garlic
  • 1 ½ pounds baby potatoes, halved
  • 1 onion sliced
  • 2 sliced red peppers
  • 1 tbsp Olive Oil

Instructions

FIRST STEP:

Preheat the oven to 425*

Place all ingredients, minus the sausage, into a large zip lock bag

FIRST STEP:

Seal the bag and shake so that all items are coated evenly

Dump the vegetables into a large roasting pan

SECOND STEP:

Spread evenly across the bottom of the pan

Place the sausage into the bag and shake to coat the links with the seasoned oil

THIRD STEP:

Place the coated sausages on top of the seasoned vegetables and place in preheated oven

Roast for 30 minutes

FOURTH STEP:

Remove pan from oven, gently stir the meat and the vegetables, add in the wine and return the pan to the oven

Roast for an additional 15 minutes

Sausage Macaroni and CheeseCategoriesRecipes
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Sausage Macaroni and Cheese

Yield8 -10 servings

Serving Size1 /8 of Macaroni and Cheese

INGREDIENTS

  • 14-15 ounces dry pasta 
  • 1 pound bulk sausage (any kind)
  • 1/2 medium onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 4 tablespoons butter
  • 4 tablespoons all purpose flour
  • 3 cups milk 
  • 1/2 teaspoon dry Italian seasoning
  • 4 cups shredded cheese 
  • Salt and Pepper to taste

INSTRUCTIONS

  • Optional: preheat oven to 350°F.
  • Cook pasta according to package directions. Drain and return to pan.
  • While the pasta is cooking, cook the sausage over medium heat in a large frying pan. Use a wooden spoon to break up the sausage into small bits. This takes about 5-10 minutes. Drain the fat and set the sausage aside.
  • Using a 3 quart saucepan (or you can use the pan you cooked the sausage in, if it’s deep enough), melt the butter over medium heat. Add the onion and cook until soft, about 2-3 minutes. Add the garlic and cook 1 more minute. Stir in the flour completely and cook for 1 minute, then add the milk. Stir to combine the mixture, then add the italian seasoning.
  • Cook over medium heat, stirring almost constantly, until the mixture thickens, about 10 minutes or so. It should be the consistency of a creamy soup. Stir in the cheese until melted. Add salt and pepper to taste.
  • Stir the sausage into the cooked pasta, then stir in the cheese sauce. At this point you can eat it from the pan, or bake it to form a crunchier top (or to keep it warm for company).
  • If baking, place in a 9×13” pan and bake about 15 minutes. You can also just put the oven on low and keep it warm that way.
  • Store in an airtight container for up to 3 days. This can be made one day ahead and reheated in the oven as well.
Gnocchi-with-Spinach-and-Chicken-SausageCategoriesRecipes
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Gnocchi with Spinach and Chicken Sausage

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 1 package (16 ounces) potato gnocchi
  • 2 tablespoons olive oil
  • 1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 cup white wine or chicken broth
  • 1 tablespoon cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 3 cups fresh baby spinach
  • 1/2 cup heavy whipping cream
  • 1/4 cup shredded Parmesan cheese

Directions

  • Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer.
  • Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted.
  • Drain gnocchi; add to pan and heat through. Sprinkle with cheese.