Help please! with cooking something using Sausage Meat!

Question

I have sausage in its casing and i DO NOT want sausage and peppers again! Im thinking of taking meat out of casing and cooking it that way.

Here is what i have to work with:

Meat - Just Sausage

Veggies - Sweet potatoes, onions, frozen peas, frozen chopped spinach and frozen chopped broccoli and canned potatoes, kidney beans 1 box of mashed potatoes, box of chedder broccoli rice.

Other - Shell Pasta, white rice, red wine & white wine

So please help me make din din!

Answer 1

I would use the broccoli and add some to the cheddar broccoli rice, make sausage patties and serve with the mashed potatoes.  

Or make stir fry with the broccoli, peas, onions and rice, and add small sausage patties.  

Answer 2

Becareful with what kind of sausage you are using, lol.

Answer 3

How about some nice garlic sausage rolls with patato wedges and beans?

A simple and easy dinner!!

Answer 4

We make sausage and onion alfredo, it's a fav in our house.  If you have canned alfredo sauce or sauce mix pkt you can cook this:

(I always remove the casing from the sausage so it isn't tough to eat) Start by cooking the sausage in a fairly large sauce pot until it's almost done, then add the onions and cook on a medium heat until the sausage is done and the onions are translucent.  Then add the alfredo sauce, very important NOT to drain the sausage and onion before adding the sauce, otherwise you've just lost lots of flavor!  Cook your pasta and drain and add the alfredo to the pasta pot and toss, that way you get good coverage with the alfredo.  Serve.  It's really good.

Answer 5

Try these recipes using your sausage without casing:

Chicago Style Deep Dish Pizza

1 roll of refrigerated pizza dough

2 Tbsp. cornmeal, divided

2 cups shredded mozzarella cheese, divided

1 cup chopped onions

1 cup chopped green peppers

1 tsp. Italian herb seasoning

1 can diced tomatoes, drained and divided

4 oz. thinly sliced pepperoni, divided

Cooking spray

1. Preheat oven to 400 degrees F. and lightly coat a 9-inch square

pan or a cast iron skillet with cooking spray.

2. Sprinkle 1 Tbsp. of cornmeal on a flat surface before rolling out

dough.

3. Roughly shape dough to conform to the pan or skillet and press

into bottom and sides of prepared pan; crimp extra dough at top

edges.

4. Sprinkle dough with remaining cornmeal.

5. Layer dough with 1/2 of the remaining ingredients in the order

listed: cheese, onions, green peppers, seasoning, tomatoes and

pepperoni.

6.   Repeat layers in the same order as above.

6. Bake for 5 minutes in preheated 400 degree F. oven.

7. Reduce oven temperature to 375 degrees F. and continue to bake

for 20 minutes or until crust is brown.

8. Cool in pan for at least 5 minutes before serving.

Cornbread and Sausage Chili Bake

1 lb. smoked sausage, cut into 1/2-inch slices

1 onion, coarsely chopped

1 can diced tomatoes, undrained

2 cans chili beans, undrained

1 cup self-rising cornmeal

2/3 cup milk

1 egg

2 Tbsp. vegetable oil

Cooking spray

1. Preheat oven to 400 degrees F.

2. Lightly coat a large skillet with cooking spray and heat over medium heat.

3. Saute sausage and onions in skillet for 4 to 5 minutes or until onions are tender; stirring occasionally.

4. Meanwhile, mix egg, milk, cornmeal and oil in a medium bowl; stir to blend well.

5. Place sausage mixture in a 9" X 13" glass baking dish.

6. Stir in undrained tomatoes and chili beans; mix well.

7. Pour cornmeal mixture over top and bake for 25 to 30 minutes or until crust is golden brown.

Makes 8 servings.

Farmhouse Sausage Chili

1 pound roll pork sausage

1 onion, chopped

2 cans (15 oz) diced tomatoes

1 can Chicken Broth

1 can (15oz) tomato sauce

1-2 Tablespoons maple or pancake syrup

1 ½ teaspoons sage

2 teaspoons cumin

½ teaspoon black pepper

3 cans Kidney Beans, drained

1. In large skillet, brown sausage and onions; drain

2. Add diced tomatoes, broth, tomato sauce, maple syrup, cumin, sage and black pepper; stir until well until well blended.

3. Simmer for 20 minutes.

4. Add beans and simmer for additional 15-20 minutes.

5. Serve topped with shredded cheddar cheese.

Bottom-Up Pizza Bake

1 lb. roll pork sausage

1 small onion, diced

1 jar pizza sauce

1 small can sliced mushrooms, drained

½ cup green pepper, diced

4 oz. mozzarella cheese, shredded

½ cup all-purpose flour

½ tsp. baking powder

¼ tsp. salt

¼ tsp. basil

½ cup milk

Cooking spray

1. Preheat oven to 425 degrees F. and lightly coat a 9 X 13 inch

baking pan with cooking spray.

2. Brown crumbled sausage and onions in a large skillet over   medium/high heat; remove and drain well.

3. Meanwhile, combine flour, baking powder, salt and basil in a bowl.

4. Add milk and whisk until well blended; set aside

5. Evenly layer meat mixture on the bottom of prepared pan.  

6. Sprinkle green peppers and mushrooms over top of meat layer.

7. Pour pizza sauce over mushroom and green peppers.

8. Sprinkle cheese over pizza sauce.

9. Spread batter evenly over cheese.

10. Bake for 20 minutes or until light golden brown.

11. Serve hot from pan.

Answer 6

Put it with red beans and rice.

Answer 7

Slice and fry off the sausage (don't remove unless you want mush) with some sliced (not chopped) onions add some red wine (half large glass) and cook down until reduced by at least 2 thirds.

Boil your shell pasta and add some olive oil and black pepper when ready

Prepare and add vegetables of choice on side

Serve

Answer 8

I would make a soup with the sausage and veggies.  First, fry up the sausage in a little bit of oil.  Once it's browned, add about 7 cups of water and 8 beef bouillon cubes.  When that comes to a boil, add whatever veggies you like (I would recommend potatoes, spinach, tomatoes and corn, if you have it.)  Cook for about 10 minutes, until the veggies are tender.  Serve with bread.  Enjoy!!

Answer 9

Sausage Package

aluminum foil

raw sausage links

new potatoes (small)

Onion, cut up in 1/2, down side

salt

ground pepper, rosemary, garlic

dijon mustard

Pepper

On aluminum foil, place potatoes, onion, placed cut side down, & sausage. Sprinkle spices over potatoes. Turn aluminum foil up to make a package. Pinch sides of foil together so liquid doesn't seep out. Bake at 425 for 1 hour. The sausage may split open when it's done cooking.

Serve with dijon mustard. May place in a cored pepper for presentations sake

Answer 10

Sausage and potato soup

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked sausage

3 1/4 cups water

2 tablespoons chicken bouillon granules or two cups chix broth.

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk



Combine the potatoes, celery, onion, sausage and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Answer 11

do you have canned tomatoes or spaghetti sauce?  Sausage and noodles is good.  Noodles... cooked crumbled sausage and onions with canned tomatoes or spaghetti sauce, a lil red wine, some parmesan cheese,if you have milk or cream, a little dab of that... hot pepper flakes... maybe throw in some frozen spinach too.

Answer 12

Make spagetti with meatballs.  Squeeze the sausage meat out of the casing into balls and put into some kind of sauce for the pasta.  

Answer 13

First off, do you ever buy anything thats not frozen? defrost 1/2 cup of peas and chopped broccoli. take the sausage out of the casing, make it into little pieces and put on the side.  Cut 2 onions into quarters. Heat up saute pan with 1 tsp of olive oil. Add sausage,onions inthe pan. Make sure you stir so it doesn't stick. Add salt ,pepper,thyme or oregano.When suasage is cooked add 2 cups of hot water to the pan. Add chedder broccoli box of rice to pan. Put lid on and cover pot, and lower the flame to simmer. Occasionly stir.should be ready in 20 min. Make sure you taste just in case you need more spice

Answer 14

I would try the onions, spinach, and rice

cook the onions with the sausage and nuke the spinach drain it and add cooked rice (if you have risotto rice make a sausage onion spinach risotto with white wine)

Answer 15

PENNE PASTA WITH SAUSAGE  

1 lb penne pasta

2-3 tablespoons extra virgin olive oil

1 large can (28 oz.) ground peeled tomatoes

3/4 can water (use tomato can)

1/2 teaspoon each dried oregano and basil

1/2 cup Marsala wine or 3 tablespoons red wine vinegar

6 Italian style sausages

1 large shallot, minced (optional)

2-3 thin slices lean salt pork, chopped (optional)

1-2 stalks celery, chopped

2 whole green or red bell peppers

1 large yellow or red onion

5-6 cloves garlic, peeled

salt, pepper, and garlic powder, to taste

2 bay leaves

2 hot peppers, chopped or 1/4 teaspoon hot pepper flakes

Use fresh basil and oregano herbs whenever available, substituting 2 tablespoons fresh for 1/2 teaspoon dry. Use fresh hot peppers, if available, being careful only to add a small amount at a time until desired heat is reached.

Note: Hot peppers vary in the amount of heat according to variety, growing conditions, size, etc. Some peppers (such as Scotch bonnet) should only be used in small portions and the seeds and cores (the hottest part) removed, while others, such as jalapenos may be be used more liberally. The best way to judge the heat of any particular variety is to taste a tiny portion (1/8"X1/8") before deciding how much to add to the sauce. Red hot pepper flakes or cayenne pepper may be added when fresh hot peppers are unavailable.

Wash and peel onions. Wash, core and peel bell peppers. Remove strings from celery (break a corner and pull strings back to remove). Chop vegetables coarsely in a food processor, if desired, or using a sharp knife. Peel garlic. Slice sausage into 1 inch pieces (kitchen shears make the job easy), leaving skin on.

In a large, heavy skillet, add olive oil, chopped salt pork, chopped onions, bell peppers, shallot (if using) and celery. Brown over high heat, stirring often. When vegetables are taking on a slight amount of color, add sliced Italian sausage and whole garlic cloves. Saute until sausage has browned nicely.

As garlic begins to look roasted and softens (turn it a few times so it browns evenly), press it into the oil using the tines of a fork and move it to the outside edge of the pan (or pile it on top of the sausages) so it doesn't become overly dark.

When ingredients have colored nicely, pour in 1/4 cup Marsala or wine vinegar stirring up brown bits from bottom of pan. Add tomatoes and 3/4 can of water. Reduce heat, add bay leaves and simmer over low heat for 15 minutes. Add herbs and hot peppers; season to taste. The sauce can be served after 30-40 minutes of simmering, or can cook over low heat for an hour or two. The sauce may be prepared a day in advance and refrigerated overnight.

In a large pot of salted boiling water, prepare penne pasta according to package directions until cooked al dente (firm to the tooth). When adding the pasta to the rapidly boiling water, add remaining 1/4 cup Marsala to the sauce and bring to a boil for 1 minute; reduce heat and simmer until pasta has cooked. Sliced mushrooms may also be added to the sauce during the final 15 minutes of cooking, as a variation.

Taste sauce and adjust seasonings as desired, adding salt, pepper, garlic powder and hot pepper.

Serve pasta topped with sauce which includes a liberal portion of sausages and peppers. Serve accompanied with Parmesan or Romano cheese for sprinkling at table.