Quick Red Beans and Sausage

This dish is fast, simple and tasty. I love to serve it over instant brown rice with a green salad to go alongside. Blessings...

Recipe:

1 garlic clove, minced

3/4 cup green pepper or celery, diced

1/2 cup chopped onion

1 tablespoon olive oil

2 cans (15-1/2 ounces each) red beans, rinsed and drained

1/2 pound smoked turkey sausage, sliced

3/4 cup canned diced tomato

3/4 cup water

1 teaspoon Cajun seasoning

1/8 teaspoon hot pepper sauce

Hot cooked rice

1. In a saucepan, saute garlic, green pepper or celery, and onion in oil until tender, about 5 minutes.

2. Add the next 6 ingredients; bring to a boil. Reduce heat; cook for 5-7 minutes or until the sausage is heated through. Serve over rice.

Yield: 5-1/2 cups
206 calories per cup without rice
9 gms. fiber per cup

Another tasty recipe adapted from Taste of Home.

Tuscan Sausage and Bean Dip

This wonderful, hearty dip is loaded with lots of Italian-flavored ingredients. The combination of Italian sausage, cheeses, beans, chopped spinach and tomatoes, all heated and melted together for 25 minutes in the oven, is like a casserole on toast. Absolutely yummy, and perfect for the upcoming football playoff games and Super Bowl. Blessings...

1 lb. bulk hot Italian sausage
1 medium onion, finely chopped (1/2 cup)
4 garlic cloves, minced
1/2 cup dry white wine or chicken broth ( I used chicken broth)
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. dried thyme
1 pkg. (8 oz.) cream cheese, softened (I used low-fat)
1 pkg. (6 oz.) fresh baby spinach, coarsely chopped
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup (4 oz.) shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Assorted crackers or toasted French bread baguette slices

1. Preheat oven to 375 degrees. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain.
2. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated.
3. Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-inch-square or 1-1/2-quart baking dish. Sprinkle with cheeses.
4. Bake 20 to 25 minutes or until bubbly. Serve with crackers or toasted baguette slices.

Yield: 16 servings
200 calories per 1/4 cup serving (made with wine and regular cream cheese)
2 gms. fiber

Note: To toast baguette, slice bread into 1/4 to 1/2-inch slices and lay on baking sheet. Toast under broiler for a few minutes; watch carefully as they will burn quickly.

This wonderful recipe was contributed to Taste of Home Magazine by a reader.

Minestrone Soup

This wonderful recipe for Minestrone Soup is so easy to put together and is ready for the family in about 1 hour. It is a meal-in-a-bowl; perfect for a cold day served with warm, crusty bread, and maybe a salad. It's full of vegetables, beans, sweet Italian sausage, ground beef and pasta, and it is not loaded with calories. Blessings...

Recipe:

1 lb. sweet Italian sausage
1 lb. 7% ground beef
1 cup chopped onion
2 cloves garlic, finely minced or 2 tsps. bottled minced garlic
1 can (28 ounces) diced tomatoes, with juice
1 can (15 ounces) kidney beans, drained and rinsed
1 can (16 ounces) whole kernel corn, drained
1 cup sliced celery
2 cups shredded cabbage
2 cups sliced zucchini
8 cups beef broth
1/2 cup red wine or more broth
1 teaspoon Italian seasoning
a few grinds black pepper
1 cup uncooked elbow macaroni or broken spaghetti

1. Cook and stir sausage, ground beef, onion and garlic in a large soup kettle until meat is no longer pink. Drain off fat. (I use a turkey baster to do this).
2. Stir in next 10 ingredients and heat to boiling; reduce heat. Cover and simmer for 5 minutes.
3. Add macaroni, stir the soup and recover. Cook for approximately 5 minutes longer. Test vegetables with a fork to make sure they are tender and check the macaroni to make sure it is tender.

Note: When I make this for my husband and I, I cut the recipe in half. I omit the ground beef and cut the other ingredients by half. Use 1 cup kidney beans and 1 cup corn.
Yield: 1/2 recipe is 9-1/4 cups soup
245 calories per cup using the sausage only
3 gms. fiber

Tip: The pasta will continue to cook in the hot broth if the soup sits for very long. If the soup isn't going to be eaten right away, leave the pasta out until the soup is reheated for the meal. Bring the soup to a boil, add the pasta and cook for 5 minutes, or until tender.

This recipe was adapted from Betty Crocker's "Christmas Cookbook".

Sandy's Favorite Homemade Sausage Recipe

When my niece and I were in a recipe group together, she posted this very tasty and simple sausage recipe. I've made the recipe a few times now using ground turkey breast with very good results. We love the flavor of the sausage in recipes and alongside eggs for breakfast. And, that is saying a great deal where my husband, the pork lover is concerned. Any type of ground meat can be used in this recipe, so I certainly will use ground pork another time. I've used the sausage in Sausage Cheese Balls, posted on 1/30/2014 and in Sausage Lentil Soup, posted on 1/31/2014. Blessings...

Recipe:

3 pounds ground meat
2 tsps. ground ginger
3 tsps. rubbed sage or poultry seasoning
1/2 tsp. cayenne pepper
3 tsps. salt

Use hands to mix all ingredients together well. My niece freezes the mixture in 1 pound pkgs. for use later.

For 1 pound of ground meat:

3/4 tsp. ground ginger
1 tsp. rubbed sage or poultry seasoning (I used sage)
1/8 tsp. (slightly rounded) cayenne pepper
1 tsp. salt

Smoked Sausage and Beans

This is a favorite skillet recipe that goes together quickly and also is low in calories for added benefit. If your kids like sausage and beans it is also kid-friendly because it's very mild in flavor and is served over rice. Fresh corn-on-the-cob and broccoli are wonderful accompaniments.
Blessings...

Recipe:

2 cups chopped onion
2 garlic cloves, minced
1 tbsp. olive oil
1 pound fully cooked smoked sausage, cut into 1/4-inch slices (see note)
3 cups chicken broth, more if needed
1 can (16 ounces) red beans, rinsed and drained
1 can (15.5 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained (see note)
6 bay leaves
1 tsp. minced fresh parsley
1 tsp. ground cumin
dash hot pepper sauce, or to taste
hot cooked rice

1. In a large skillet, saute onions and garlic in oil until tender.
2. Add sausage; cook and stir until lightly browned.
3. Add broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally.
4. Discard bay leaves. Serve over rice

Yield: 8 servings
247 calories per cup using my changes, see note below. Calorie count does not include rice.
10 gms. fiber
Note: Since there are only two of us, I cut the recipe in half and omit the can of garbanzo beans. I also use low-fat turkey sausage to keep the calories and fat at a minimum.
Note: I have frozen leftovers for a few weeks with good results.

Breakfast Casserole

While we were visiting with our son, daughter-in-law and grandchildren on our vacation our daughter-in-law served this breakfast casserole one morning. It is one of those wonderful recipes that is put together the evening before, refrigerated overnight, and baked the next morning. I love this one because it has lots of cheese, bacon and sausage in it making it a very filling and satisfying start to a busy day, which all of our days were. I have never made this recipe but I have eaten it twice, and I can attest to how good it is! Blessings...

Recipe:

10 slices white bread (trimmed)
1 lb. Jimmy Dean Hot Sausage, fried and crumbled (see note)
1/2 lb. bacon, fried and crumbled
1/2 lb. sharp cheddar cheese, grated
6 eggs, beaten to blend
3 cups milk
1/2 tsp. salt

1. Layer in 9 x 13-inch pan bread, sausage, bacon, and cheese.
2. Mix eggs, milk, and salt; pour over casserole.
3. Cover and let stand in the refrigerator overnight.
4. Remove cover and bake in a preheated 350 degree oven for 40 to 60 minutes or until set.
5. Remove from oven and let stand for 10 minutes before serving.

Yield: 12 servings
Note: the hot sausage is needed for flavor and does not add undue spiciness. It is wonderful!

Potato Kielbasa Skillet

The recipe for this tasty potato and sausage skillet is one that my niece posted in our recipe group awhile back and I've just gotten around to trying this week. The original recipe calls for baby spinach, which I didn't have, but I did have some cabbage and I knew from other recipes that cabbage works great with sausage and potatoes; it did with this recipe, as well. The spicy-sweet flavors of brown sugar, vinegar and Dijon mustard combined with the sausage, potatoes, bacon and cabbage is very good. I served the dish with cornmeal muffins; a new recipe that I will post tomorrow. This is simple comfort food for a chilly winter day. Blessings...

Recipe:

1 lb. potatoes (any kind will do), peeled and diced into bite-sized pieces
3 tbsp. water
3/4 lb. smoked Kielbasa cut into 1/4-inch slices (I used turkey)
1/2 cup chopped onion
1 tbsp. olive oil
2 tbsp. brown sugar, packed
2 tbsp. cider vinegar
1 tbsp. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. pepper
4 cups fresh baby spinach or 3 cups thinly sliced cabbage
5 slices bacon crisply fried and crumbled

1. Place potatoes and water in a microwave-safe dish. Cover and micro-cook on high for 4 minutes or until tender; drain and set aside.
2. In a large skillet, saute Kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer until lightly browned.
3. In a small bowl, combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Simmer uncovered 3-5 minutes.
4. Add spinach and bacon; cook and stir until spinach is wilted. (See note if using cabbage).

Yield: 4 servings
Note: If using cabbage, add to skillet; cover and cook for about 3 minutes or until the cabbage is wilted.

Sausage Lentil Soup

This soup is the second recipe made using Sandy's Favorite Homemade Sausage Recipe updated on 10/20/2014. The first recipe was the Sausage Cheese Balls, pictured here, and posted on 1/30/2014.

The recipe for the soup is written for Italian sausage, and again, we thought the homemade turkey sausage was wonderful. The soup is very lean and low in calories and, quite flavorful and satisfying on a chilly day. Blessings...

Recipe:

1/2 lb. homemade sausage or mild Italian sausage
1 tbsp. olive oil if using turkey sausage
1 cup chopped onion
3/4 cup chopped green pepper
3/4 cup chopped carrot
2 cans (14.5 oz. each) chicken broth
1 can (14.5 oz.) diced tomatoes, undrained
1 cup water
1 garlic clove, minced
1 tsp. salt
1/4 tsp. pepper
3/4 cup lentils, rinsed and drained

1. In a soup kettle, brown and crumble sausage in olive oil if using turkey sausage (drain if using a pork product).
2. Add next nine ingredients; bring to a boil. Add lentils. Reduce heat; cover and simmer for 60 to 70 minutes or until the lentils are tender.

Yield: 7-1/2 cups
115 calories per cup
6 gms. fiber per cup

Sausage Cheese Balls

Several years ago, at a former church, my husband and I were part of a hospitality ministry. An outgrowth of the ministry for me was inviting a group of ladies into our home for regular teas. This was such a special time of fellowship over good food, coffee and tea for each one of us. One of the young ladies brought these sausage treats to one of the beginning teas. I liked them so much that I asked her to bring them to other times that we gathered and I asked for the recipe. This recipe is very easy and makes a bunch, so it would be great for large gatherings, such as a Super Bowl party. Blessings...

Recipe:

3 cups Bisquick or other baking mix
1 lb. uncooked pork sausage (see note)
4 cups shredded cheddar cheese (I used medium cheddar)
1/2 cup freshly grated Parmesan cheese
1/2 cup milk
1/2 tsp. dried rosemary, crumbled or crushed
1/2 tsp. parsley flakes

1. Heat oven to 350 degrees. Lightly grease jelly roll pan.
2. Stir all ingredients until well mixed (use your hands). Shape into 1" balls. Place in pan.
3. Bake 20 to 25 minutes or until brown.
4. Remove immediately. Serve warm.

Yield: 7 dozen
Note: I used the ground turkey sausage recipe updated and posted on 10/20/2014. With all the spices that the recipe called for and the spices called for in this recipe, we thought that the flavor was wonderful. The turkey sausage is dryer than pork sausage for sure but with the fat in the cheese, we did not think it was a problem.
 Note: I made half a recipe and we will have them at least four times. To reheat, place the balls in a pan, cover with foil and bake in a 350 degree oven for about 15 minutes.

Sausage Potato Soup with Sage

This recipe for another wonderful soup is adapted from my favorite author of Amish cooking, Marcia Adams, and her book entitled New Recipes from Quilt Country. This is a very easy soup to prepare and is made from ingredients that are usually in the pantry, except the sausage, of course. We love potato soup and the addition of the sage- flavored sausage adds a real country flavor to an otherwise basic and humble ingredient like a potato. A thick slice of Irish Soda Bread is wonderful alongside a bowl of potato soup. I'll post my favorite recipe soon. Blessings...

Recipe:

1 pound lean pork sausage with sage such as Jimmy Dean rolled sausage
2 cups chopped onion
5 cups peeled and thickly sliced potatoes
2 cups chicken broth
1 tsp. salt
1/4 tsp. celery seeds
1/4 tsp. fresh ground black pepper
2 1/2 cups milk
4 shakes hot red pepper sauce
3 tbsps. chopped fresh parsley
1 tbsp. minced fresh marjoram, or 1/2 tsp. dried

1. In a stock pot, brown the sausage over medium heat until the juices are released, about 3 minutes. Add the onions and saute' the mixture until the onions are limp, about 8 minutes. Drain off the fat, and set the sausage aside in a bowl.
2. Add the potatoes, broth, salt, celery seeds, and pepper to the pot. Bring to a boil, then cover and simmer for 20 minutes or until the potatoes are tender.
3. Slightly mash the potatoes, leaving some in chunks for good texture. Add the reserved sausage, the milk, hot pepper sauce, parsley, and marjoram. Bring to a simmer over medium-low heat, about 10 minutes. Ladle into bowls and serve immediately.

Yield: 8 cups

A Tasty Brunch Casserole

This past Sunday a young friend joined us for brunch after church. We enjoyed this simple egg casserole, fruit and good conversation together. I've served this recipe many times over the years because it has ingredients that are easily prepared in advance, covered and refrigerated until the next day. Then, when we get home from church everything gets layered in the casserole dish, the egg mixture is stirred together and poured over the top and all is ready to bake. The large casserole feeds a crowd, especially when served with fruit and maybe a bread or muffins. For our brunch on Sunday, I cut the recipe in half and served only fruit along side for the three of us. We did have leftovers but, we won't be eating them forever, just one more meal. Blessings...

Recipe:

2 lbs. mild Italian sausage, cooked and drained
4 oz. fresh mushrooms, sliced
1/2 cup sliced green onions (with some tops)
2 medium tomatoes, chopped
2 cups shredded mozzarella cheese (about 8 oz.)
1-1/4 cups buttermilk baking mix
12 eggs
1 cup milk
salt and pepper at table, if needed

1. Layer sausage, mushrooms, green onions, tomatoes and cheese in greased
 9 x 13-inch baking dish.
2. Beat remaining ingredients together with an electric mixer and pour over sausage mixture.
3. Bake uncovered in 350 degree oven until golden and set, about 30 minutes.

Yield: serves 12
Note: If preparing the day before, cook and drain sausage and place in a covered container. Shred cheese and store covered. Prep veggies and store tomatoes separate from mushrooms and onions, covered. The next day, continue recipe as written except the baking time will be about 45 minutes, or a bit longer because all the ingredients have been chilled.
Note: This recipe is easily cut in half to serve 4-5 people. Bake half recipe in an 8 x 8-inch baking dish.
Note: Reheat any leftovers in a covered casserole in a 350 degree oven for about 30 minutes. We think the leftover casserole is wonderful.

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Sausage Gravy for Biscuits

This excellent gravy recipe comes from one of my favorite cookbooks by Marcia Adams, "Cooking from Quilt Country". She worked long and hard at gathering some wonderful Amish recipes and compiled them in two beautiful books. The Amish people are committed to family, and a very important part of their day is mealtime together. This recipe sold me on biscuits and gravy, a dish I never intended to try, but am so glad I did. This meal works great on the weekend when there is a little more time to relax and enjoy a slower pace. I hope your family enjoys the dish as much as mine. Blessings...

Recipe:

1 pound sage-flavored bulk sausage, as lean as possible (I've also used plain sausage)
2 tbsps. finely minced onion
6 tbsps. flour
4 cups milk (I use 1%)
1/4 tsp. grated nutmeg, rounded
1/4 tsp. poultry seasoning, rounded
Dash of Worcestershire sauce
Dash of Tabasco
18 large hot Buttermilk Biscuits or biscuits of your choice

1. Crumble the sausage into a large saucepan, and saute' over medium-low heat, breaking the meat into small pieces while it cooks; do not allow it to brown or get crisp.
2. When the  meat is about three-quarters cooked, add the onion and cook until the onion is transparent.
3. Drain off all but 2 tbsps. of the meat drippings - you don't have to be too precise about this. Stir in the flour with a whisk, and cook over medium-low heat for 6 - 7 minutes, or until the flour turns golden and bubbles up.
4. Pour in the milk all at once, and add the seasonings. Cook and whisk until the mixture thickens.

Serve over biscuits. This is a meal in itself, so I usually only serve fruit along side.

Tip: I cut the recipe in half for my husband and I and it will make two meals easily. For the seasoning, I use 1/4 level tsp. nutmeg and poultry seasoning. I do use the dash of Worcestershire sauce and Tabasco. This has worked great for me.

Red Beans and Rice

This is a wonderfully easy slow-cooker version of a traditional favorite from the Southern part of the United States. Because all but the bell pepper and onion are already cooked in this recipe, the dish cooks on low heat for about 4 hours and dinner is ready, except for the side dishes, such as rice and salad. I use Minute Brown Rice, which cooks quickly in the microwave, as my rice of choice. The texture of the rice is firm and holds up beautifully under the bean and sausage mixture. I would encourage the use of your slow-cooker in the summer months because it does not heat the kitchen up like the oven does, and dinner is simple. Blessings...

Recipe:

1 lb. fully-cooked smoked sausage, of choice, cut into 1/2" slices and then each slice cut in half to make 2 pieces for easier eating.
2 cans (15 oz. each) small red beans, drained and rinsed
1 green bell pepper, chopped (about 1 cup)
1 tsp. Cajun seasoning
2 cans (15 oz. each) peeled diced tomatoes in juice
1 cup chopped onion
cooked rice

1. Combine all the ingredients, except rice, in a slow-cooker. Cover and cook on low heat for about 4 hours.
2. Cook rice. To serve, spoon bean mixture over rice

Yield: 6 - 8 servings
Note: I drain off a little of the juice from the tomatoes so the dish isn't too "soupy".
Also, I use mild turkey or chicken kielbasa for lower calories with very good results. This is good rib- sticking comfort food!

1/2 cup bean mixture equals 113 calories
3.7 grams fiber

Skillet Jambalaya

This recipe is for another easy meal that goes together very quickly when time is short and the family is hungry. It can also be made in advance and reheated in the microwave at dinner time. I love Cajun seasoning. It is a wonderful blend of flavors without being strong or over powering, so if you have not tried it before, this recipe would be a good one to start with. I hope your family meal time is a wonderful time of connecting with those you love. Blessings...

Recipe:

1 pkg. (14 oz.) fully cooked turkey sausage, sliced 1/4" thick
1/2 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper (red also works very well, if you prefer)
3 cups chicken broth
1 can (14-1/2 oz.) diced tomatoes, undrained
2 tsps. Cajun or Creole seasoning (or more, to taste)
1 garlic clove, minced (or more, to taste)
1/8 tsp. hot pepper sauce
1 bay leaf
1 can (15 oz.) red beans, rinsed and drained
1-1/2 cups uncooked Minute instant brown rice
Olive oil

1. In a 12" skillet, lightly coated with olive oil, saute' sausage slices until lightly brown. Remove to bowl.
2. Add a little more oil to the pan and saute' celery, onion and green pepper until tender.
3. Add sausage back to the pan along with the remaining ingredients. Stir to combine and bring mixture to a boil.
4. Lower heat; cover and simmer for about 15 minutes or until rice is tender. Stir, remove bay leaf and serve.

Serves:  6
Note: I made this dish last evening, 12/10/13, and found that the can of tomatoes I purchased were more juicy than normal making the dish "soupy" after the 15 minutes of cooking time. What to do? I removed the lid and allowed it to simmer for another 10 minutes or so, until the extra liquid cooked away. Worked great and dinner no longer was Cajun soup.

Italian Sausage Stew

This is a very easy stew recipe to prepare, and the results are well worth the effort. I found that it took about 1 hour to prepare start to finish. The stew is very flavorful with the Italian sausage and the variety of veggies. If you don't have the veggies on hand that I have listed, use what you have. I love recipes like this that can be adapted as needed. Keeps life so simple, blessings...

Recipe: 

1 tbsp. olive oil
10 - 16 oz. sweet Italian chicken sausage, sliced
1 cup onion, chopped
1-1/2 cups chopped carrot
2 tsps. minced garlic (2 cloves)
2 cans (14 oz. each) chicken broth
2 cups chopped red-skinned potatoes, 1" pieces
1/2 cup dried lentils, rinsed
1 bay leaf
2 tsps. dried oregano, crushed
1-1/3 cups frozen green beans, thawed and drained

1. In a large saucepan, saute' sausage in olive oil until lightly browned. Add onion and garlic and continue cooking just until veggies are lightly browned, stirring often. 
2. Add broth, carrots, potatoes, lentils, bay leaf and oregano. Heat to a boil. Cover and cook over low heat for 20 minutes, or until lentils are soft.
3. Stir in green beans and cook another 5 minutes. Remove bay leaf.

Yield: 7 cups if using 10 oz. sausage
173 calories per cup
5 grams fiber per cup

Tip: I had 10 oz. of leftover sausage in my freezer to use, which worked great for our needs. Use whatever amount that works best for your needs.

Minestrone Soup

My friend, Cindy, is in need of taking a minestrone soup to her family Christmas celebration this year. The original recipe for this version was made with ground turkey and hot turkey sausage, which I don't care for, so I made a change to my favorite, sweet Italian sausage. You might want to make your own sausage using the recipe posted on 10/20/2014. It is easy and very good. Also, there is a second recipe for Minestrone Soup posted on 11/14/2014. Blessings...

Recipe:
2/3 cup chopped onion
3/4 lb. ground sweet Italian sausage (Turkey sausage works great for less calories)
1/2 cup minced fresh parsley or 4 tsps. dried
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cans (14-1/2 ounces each) Italian stewed tomatoes
6 cups chicken broth
1 celery rib, sliced
1 package (10 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 cup uncooked elbow macaroni
1 tablespoon Balsamic vinegar
salt and pepper to taste

Directions:

1. In a large soup kettle over medium heat, cook sausage and onion until meat is crumbly and onion is golden brown. You might need to add a bit of olive oil to prohibit sticking if turkey sausage is used.
2. Add spices, tomatoes, broth, celery and mixed vegetables. Stir to combine; cover and simmer on low heat for about 5 minutes.
3. Add beans, macaroni and vinegar; simmer until macaroni is tender, about another 5 minutes.
4. Taste and add salt and pepper if desired.

Yield: about 4 quarts
Note: Use fresh zucchini, carrot or whatever else you might like in place of the frozen vegetables.