Family Sausage Supper Recipes
FAMILY SAUSAGE SUPPER
Treat your family to a delicious 30 minute supper! Serve pasta topped with herb cooked Polish sausage and vegetables mixture.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Cook vermicelli to desired doneness as directed on package. Drain; rinse with hot water. Return to saucepan. Stir in 1 tablespoon of the margarine. Cover to keep warm.
- Meanwhile, melt remaining 3 tablespoons margarine in large skillet over medium-high heat. Add onion, bell pepper, mushrooms and broccoli; cook about 5 minutes or until broccoli is thawed, stirring frequently.
- Reduce heat to medium. Add sausage, oregano and garlic powder; mix well. Cook about 5 minutes or until thoroughly heated, stirring occasionally.
- Place warm vermicelli on serving platter. Top with sausage and vegetable mixture. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 410, Carbohydrate 23 g, Cholesterol 45 mg, Fat 4, Fiber 4 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 1/3 Cups, Sodium 1110 mg, Sugar 3 g
SHEETPAN SAUSAGE SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
- Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.
SAUSAGE SHEET-PAN SUPPER
Put Healthy Living fennel-sausage on the menu with our Sausage Sheet-Pan Supper. It's an easy one-pan meal that only takes about 45 minutes to make. For our Sausage Sheet-Pan Supper, just throw together sliced sausage, fennel, cherry tomatoes and cannellini beans.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Cut stalks and fronds from top of fennel bulb. Chop enough of the fronds to measure 1 Tbsp.; reserve for later use. Discard stalks and remaining fronds. Trim root end of fennel; remove and discard any tough or discolored outer layers. Cut fennel bulb lengthwise in half; remove and discard fibrous core. Cut remaining fennel into 1/4-inch-thick slices; place in medium bowl. Add 2 Tbsp. dressing; mix lightly.
- Line 15x10x1-inch pan with foil; spray with cooking spray. Spread fennel mixture onto half of the prepared pan. Bake 15 min. Meanwhile, toss tomatoes and beans with 2 Tbsp. of the remaining dressing.
- Drizzle fennel with remaining dressing; stir to evenly coat fennel with dressing while keeping fennel on same side of pan. Add tomato mixture and sausage to other side of pan.
- Bake 10 to 15 min. or until fennel is tender. Sprinkle with reserved chopped fennel fronds.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 13 g
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