Type what you have

Ingredients

• ✓ spicy pork sausage
• onion
• tomato sauce
• water
• black olive
• green olive
• black pepper
• soy sauce
• chili powder
• kidney bean

Instructions

1. 1 In a large skillet over medium-high heat, cook sausage until brown. Drain and crumble.
2. 2 In a slow cooker, combine sausage, onion, tomato sauce, water, black and green olives, pepper, soy sauce, chili powder and beans. Cover and cook on low 8 hours.

By CHEFTAZ

Ingredients

• ✓ spicy pork sausage
• fettuccine
• butter
• mushroom
• spinach
• ricotta cheese
• lemon juice

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
2. 2 Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
3. 3 Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.

By Lisabeth Moore

Ingredients

• ✓ spicy pork sausage
• long-grain rice
• onion
• garlic
• green bell pepper
• red bell pepper
• tomato
• chicken broth
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brown sausage in a skillet over medium-high heat; drain grease. Add rice, onion, garlic, and peppers; cook and stir for 5 minutes. Stir in tomatoes, chicken broth, salt, pepper, and cayenne pepper. Transfer into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until rice is tender and most of the liquid is absorbed, about 1 hour.

By MELISSA DEMAS

Ingredients

• ✓ spicy pork sausage
• ground beef
• onion
• processed cheese food
• tomato
• green chile pepper
• cream of mushroom soup

Instructions

1. 1 Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add onion. Cook and stir until the meat is evenly browned, and no longer pink, about 10 minutes; drain and discard any excess grease. Transfer meat mixture into a slow cooker.
2. 2 Layer cheese food cubes atop meat mixture.
3. 3 Blend diced tomatoes with green chile peppers in a blender until smooth; pour over cheese cubes along with condensed soup. Stir well and cover.
4. 4 Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.

By brookeharris

Ingredients

• ✓ spicy pork sausage
• sweet potato
• corn bread mix
• butter
• celery
• green onion
• onion
• parsley
• oyster

Instructions

1. 1 Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
2. 2 Prepare dry corn bread mix according to package directions. Crumble, and set aside.
3. 3 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
4. 4 Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
5. 5 Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

By Jessica

Ingredients

• ✓ spicy pork sausage
• baked bean
• pork
• onion
• bell pepper
• chili powder
• worcestershire sauce
• vinegar
• brown sugar
• ketchup
• garlic powder
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
3. 3 Cover and bake for one hour in the preheated oven.

By Daphne Esparza

Ingredients

• ✓ spicy pork sausage
• ground beef
• onion
• garlic
• tomato basil pasta sauce
• tomato sauce
• tomato
• parsley
• italian seasoning
• sugar
• salt
• black pepper
• lasagna noodle
• cooking spray
• ricotta cheese
• parmesan cheese
• cheddar cheese
• egg
• mozzarella cheese

Instructions

1. 1 Cook and stir sausage, beef, onion, and garlic in a large, deep skillet over medium heat until browned. Stir in pasta sauce, tomato sauce, diced tomatoes, 3/4 cup parsley, Italian seasoning, sugar, salt, and pepper; bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse in cold water.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
4. 4 Stir ricotta, Parmesan, Cheddar, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth.
5. 5 Spread 1 cup tomato sauce in the bottom of the prepared baking dish. Cover sauce with a layer of lasagna noodles, then spread some ricotta mixture over top. Spread a layer of tomato sauce over ricotta, then place another layer of noodles. Repeat the layering procedure once more. Spread remaining sauce over the final layer of noodles. Sprinkle mozzarella cheese over top. Cover the baking dish with aluminum foil.
6. 6 Bake in the preheated oven until lasagna is hot throughout and bubbling, 30 to 40 minutes. Remove the aluminum foil and continue to bake until cheese is golden, about 10 more minutes.
7. 7 Remove from the oven and let cool for 10 minutes before serving.

By Gordo's Grub

Ingredients

• ✓ spicy pork sausage
• feta cheese
• cotija cheese
• green chile
• taco seasoning mix
• oregano
• white vinegar
• sugar
• cocoa powder
• water
• hot tomato sauce
• tomato sauce
• all-purpose flour
• vegetable oil
• corn tortilla
• chorizo
• vegetable oil
• white vinegar
• black olive
• onion

Instructions

1. 1 Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.
2. 2 Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
3. 3 Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
4. 4 Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup cheese. Repeat layers twice more. Serve hot.

By JOLLYROGERS