Springsausagetoss Recipes

21 EASY GROUND SAUSAGE RECIPE COLLECTION

21 Easy Ground Sausage Recipe Collection image

Provided by insanelygood

Number Of Ingredients 21

Ingredients

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Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a sausage dish in 30 minutes or less!

Nutrition Facts :

SPRING SAUSAGE TOSS

Spring Sausage Toss image

I have not made this recipe but it sounds good and is a 15 minute recipe - need I say more? It is from an old Chatelaine magazine with a couple of minor changes by me

Provided by Bergy

Categories < 30 Mins

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 spicy sausage, like italian (I like Hot but your choice)
1 cup onion, chopped
1 tablespoon vegetable oil
4 garlic cloves, minced
salt
3/4 cup yellow sweet pepper, cored and cut into narrow strips
1 (28 ounce) can diced tomatoes
0.5 (450 g) package rigatoni pasta (apprx 3 cups) or 0.5 (450 g) package ziti pasta (apprx 3 cups)
1/4 cup of fresh mint, chopped
1/4 cup fresh basil, coarsely chopped

Steps:

Cook the pasta accoring to instructions and drain. Keep warm.
Meanwhile remove sausage meat from the casings.
Heat oil in a large saucepan over medium heat., add sausage meat, garlic, salt & chopped onions, stir to crumble meat cook apprx 6 minutes or until the meat is no longer pink.
Add tomatoes to the meat micture, turn heat to high and bring to a boil, add peppers.
Reduce heat to low, cover and simmer for 10 minutes.
Stir in drained, cooked pasta, mint & basil.
Remove from heat and serve.
Sprinkle with Parmesan cheese if you wish.

Nutrition Facts : Calories 713.4, Fat 40.1, SaturatedFat 13.4, Cholesterol 85.9, Sodium 1263.6, Carbohydrate 62.7, Fiber 6, Sugar 10.1, Protein 26.1

SHEET-PAN SAUSAGE WITH SPRING ONIONS, POTATOES AND MUSTARD

Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard image

Fresh spring onions make this effortless sausage and potato sheet-pan supper feel elegant, but you could just as easily use scallions, leeks or nearly any other member of the allium family. The spring onions and potatoes make the perfect bed for roasting: They prop up the sausages so they brown instead of steam, and they absorb the sausage drippings while doing so. A spicy, tangy mustard relish cuts the richness of the sausage and offsets the sweetness of the spring onions. Should you have leftovers, they are excellent tucked between slices of toasted bread smeared with plenty of mayonnaise and more mustard.

Provided by Kay Chun

Categories dinner, easy, weeknight, meat, one pot, roasts, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound spring onions, small leeks or scallions, trimmed and halved lengthwise
1 1/2 pounds small new potatoes (or russet potatoes, cut into 1 1/2-inch cubes)
1 1/2 cups drained jarred or refrigerated sauerkraut (9 ounces)
5 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
Kosher salt and black pepper
2 pounds sausage, fully cooked or uncooked (such as bratwurst, kielbasa, sweet or hot Italian)
2 tablespoons chopped fresh parsley, plus more for garnish (optional)
2 tablespoons coarse or Dijon mustard
1 tablespoon minced shallot or onion
1 tablespoon lemon juice

Steps:

Heat oven to 425 degrees. On a rimmed baking sheet, combine spring onions, potatoes, sauerkraut, garlic and 1/4 cup oil; season with salt and pepper and toss to coat. Spread in an even layer and roast for 10 minutes.
Arrange sausages on top and roast until spring onions and potatoes are tender and sausages are heated through, about 30 minutes longer.
While the sausages roast, in a small bowl, combine the 2 tablespoons parsley, if using, with the mustard, shallot and lemon juice, plus the remaining 1/4 cup oil and 1 tablespoon water. Stir to combine, then season with salt and pepper.
Divide sausages and vegetables among plates. Sprinkle with additional parsley, if using, and drizzle with mustard relish to taste.

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