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.
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
POLISH SAUSAGE SUPPER
Why wait to celebrate Oktoberfest? Here's a tasty dinner that's so easy you can make it anytime.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In ungreased 11x7-inch (2-quart) glass baking dish, layer sausage and apple; top with sauerkraut. Pour apple cider into baking dish.
- Cover with foil; bake 30 to 40 minutes or until mixture is hot and apple pieces can be pierced with fork. Remove baking dish from oven.
- In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 8 spoonfuls onto sausage mixture.
- Bake uncovered 10 to 12 minutes or until biscuits are cooked and golden brown on top.
Nutrition Facts : Calories 690, Carbohydrate 50 g, Cholesterol 140 mg, Fat 5, Fiber 4 g, Protein 23 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 2420 mg, Sugar 20 g, TransFat 2 g
POLYNESIAN SAUSAGE SUPPER
"When my sister first served us this unusual medley, I couldn't believe how good it was because she had thrown it together so quickly," informs Laura McCarthy of Butte, Montana. "Sweet pineapple really adds to the taste."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the sausage, onion and green pepper until the vegetables are tender., Add the tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes., Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 332 calories, Fat 20g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1021mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 12g protein.
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
O'FLANAGAN SAUSAGE SUPPER
I really like the flavour of the sausages and apple, and it's also a nice potluck dish. Bake this uncovered for 15 minutes @ 350. Prep. time is approximate.
Provided by Rinder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry sausages,drain.
- Cut up& put in baking dish.
- In fat that's left, cook apples& onion until tender.
- Spoon over sausages.
- Pour off fat except 1 tbsp.
- ,brownflour in it.
- Add salt,pepper& bouillon.
- Stir until thick.
- Pour over sausages& apples.
- Top with mashed potatoes.
Nutrition Facts : Calories 836.5, Fat 61.2, SaturatedFat 20.4, Cholesterol 165.7, Sodium 2102, Carbohydrate 32.7, Fiber 3.7, Sugar 10.3, Protein 37.2
POLYNESIAN SAUSAGE SUPPER
This is a super quick, inexpensive, yummy dish. I found this recipe in Quick Cooking a few years back and make it frequently. I'm not a huge fan of sausage but I can gobble this up easily.
Provided by daggersmommy
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain.
- Add tomatoes, broth brown sugar, garlic powder, and pepper.
- Drain pineapple, reserving juice.
- Stir pineapple into sausage mixture.
- Bring to a boil; cook uncovered for 5 minutes.
- Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve over rice.
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