Type what you have

Ingredients

• ✓ spicy sausage
• pork sausage
• pork rind
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pork sausage, Italian sausage, pork rinds, and mozzarella cheese in a bowl. Mix well and form into about 48 equal-sized meatballs. Arrange meatballs in a shallow baking pan.
3. 3 Bake in the preheated oven meatballs are nicely browned and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 20 minutes.

By Nikki Wilson

Ingredients

• ✓ spicy sausage
• onion
• chicken broth
• potato
• spinach
• evaporated milk
• salt

Instructions

1. 1 Place sausage and onion into a large stockpot over medium heat. Break sausage up with a spoon and cook until onion is translucent and sausage is browned and crumbly, 7 to 8 minutes. Drain if desired.
2. 2 Add chicken broth and potatoes; bring to a boil. Reduce the heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes. Stir in spinach and cook until wilted, 1 to 2 minutes.
3. 3 Remove from the heat and stir in evaporated milk. Taste and season with salt and pepper as needed.

By Dianne Brown

Ingredients

• ✓ spicy sausage
• olive oil
• garlic
• cavatelli pasta
• broccoli
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Fry sausage in a skillet over medium heat until browned and crumbly, 8 to 10 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate. Drain excess grease from the skillet.
2. 2 Heat olive oil in the same skillet over medium heat; cook and stir garlic in hot oil until golden. Remove from heat.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes; drain. Add broccoli 3 minutes before the cooking time ends; drain with pasta.
4. 4 Toss together sausage, garlic olive oil, cavatelli, broccoli, and Parmesan cheese in a large serving bowl. Season with red pepper flakes.

By Susan

Ingredients

• ✓ spicy sausage
• parsley
• white wine
• heavy cream
• tomato sauce
• water
• penne pasta
• parmesan cheese

Instructions

1. 1 Cook sausage in a Dutch oven over medium heat until browned, about 15 minutes. Stir in parsley; cook for 2 minutes. Stir in wine; cook until nearly evaporated, 3 to 5 minutes.
2. 2 Increase heat to high; stir in heavy cream and bring to a boil. Stir in tomato sauce and water; return to a boil. Reduce heat to low; simmer sauce for 1 hour.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne, return to a boil, and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
4. 4 Stir penne into sauce to combine. Remove from heat, cover, and let sit about 2 minutes.
5. 5 Top servings with grated Parmigiano-Reggiano.

By John Mitzewich

Ingredients

• ✓ spicy sausage
• olive oil
• onion
• salt
• chicken broth
• orecchiette pasta
• arugula
• parmigiano-reggiano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large, deep skillet over medium heat. Add onion with a pinch of salt; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in sausage and cook until browned, 5 to 7 minutes.
3. 3 Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
4. 4 Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
5. 5 Stir arugula into sausage-pasta mixture until arugula wilts.
6. 6 Ladle pasta into bowls and sprinkle with Parmigiano-Reggiano cheese.

By John Mitzewich

Ingredients

• ✓ spicy sausage
• pasta
• olive oil
• onion
• garlic
• chicken broth
• tomato
• basil
• spinach
• parmesan cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and set aside.
3. 3 Heat oil in a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until no longer pink, about 5 minutes. Add onion and garlic to the skillet; cook and stir for 2 minutes. Stir in broth, tomatoes, and basil.
4. 4 Cook over medium heat until liquid reduces slightly, about 5 minutes. Add chopped spinach; cover the skillet, reduce heat, and simmer until spinach is tender.
5. 5 Add pasta to the skillet and mix until well combined. Sprinkle with Parmesan cheese; serve warm.

By Tammy

Ingredients

• ✓ spicy sausage
• white wine
• onion
• mushroom
• green pepper
• red wine
• italian seasoning
• red pepper
• bay leaf
• oregano
• onion powder
• garlic powder
• basil
• rosemary
• allspice
• salt
• thyme
• sage
• marjoram
• tomato sauce
• tomato paste
• brown sugar
• confectioners sugar

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a large pot combine white wine, onion, mushrooms and bell pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian seasoning, crushed red pepper, bay leaves, oregano, onion powder, garlic powder, basil, rosemary, allspice, salt, thyme, sage, marjoram, tomato sauce, tomato paste and sausage. Reduce heat, cover and simmer for 45 minutes.
3. 3 Stir in brown sugar and confectioners' sugar; simmer, uncovered, for 30 minutes.

By Jeremy Lawrence

Ingredients

• ✓ spicy sausage
• tomato sauce
• tomato
• onion
• italian seasoning
• bacon
• ground beef
• hickory smoke barbeque sauce
• chili powder
• kidney bean
• unsweetened chocolate

Instructions

1. 1 Combine tomato sauce, diced tomatoes, onion, and Italian seasoning in a large pot or Dutch oven over medium heat.
2. 2 Meanwhile, cook and stir bacon in a large skillet over medium heat until slightly crisp, about 10 minutes. Drain on a paper-towel-lined plate, then stir into tomato mixture. Drain any remaining grease from the skillet.
3. 3 Cook and stir sausage in the same skillet over medium heat until browned, about 10 minutes. Drain on a paper-towel-lined plate, then stir into tomato mixture. Discard any remaining grease from the skillet.
4. 4 Cook and stir ground beef in the same skillet over medium heat until crumbly and browned, about 10 minutes. Drain on a paper-towel-lined plate, then stir into tomato mixture.
5. 5 Stir barbecue sauce and chili powder into tomato mixture; taste and adjust seasonings. Stir in kidney beans and chocolate; simmer until flavors are well blended, about 2 hours.

By RICHARDWROSS

Ingredients

• ✓ spicy sausage
• olive oil
• chicken thigh
• salt
• chicken broth
• tomato sauce
• orzo
• kosher salt
• parmigiano-reggiano
• parsley
• chive
• ricotta cheese

Instructions

1. 1 Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
2. 2 Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.

By John Mitzewich

Ingredients

• ✓ spicy sausage
• water
• seafood seasoning
• red potato
• seafood seasoning
• king crab leg
• carrot
• celery
• onion
• corn
• shrimp

Instructions

1. 1 Gather all ingredients. Bring 6 quarts water to a boil in a large stewing pot; add 1/4 cup seafood seasoning.
2. 2 Cook potatoes in seasoned boiling water for 15 minutes.
3. 3 Meanwhile, bring a second large pot of water to a boil; add 1 teaspoon seafood seasoning. Cook crab legs in seasoned boiling water until meat is tender, about 10 minutes. Drain.
4. 4 Add carrots, celery, and onions to potatoes; cook until vegetables are tender, about 10 minutes.
5. 5 Add sausage and corn; continue boiling for 5 minutes more.
6. 6 Add shrimp and cooked crab legs; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

By kenzie02m

Ingredients

• ✓ spicy sausage
• raisin
• orange liqueur
• butter
• celery
• onion
• herb-seasoned dry bread stuffing mix
• pecan
• apple
• butter
• chicken broth
• sage
• salt
• pepper

Instructions

1. 1 Place raisins in a small saucepan and cover with 1 cup of liqueur. Bring to a boil; remove from heat and set aside.
2. 2 In a large skillet, melt 1/2 cup butter over medium heat. Sauté celery and onion in butter for 10 minutes; transfer to a large mixing bowl.
3. 3 In the same skillet, cook sausage over medium-high heat until crumbled and evenly brown. Drain.
4. 4 Combine sausage and stuffing mix with celery and onion mixture. Stir in raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur until stuffing is completely moistened. Season with sage, salt, and pepper.

By Joan

Ingredients

• ✓ spicy sausage
• water
• active dry yeast
• olive oil
• butter
• sugar
• salt
• cornmeal
• all-purpose flour
• olive oil
• pizza sauce
• provolone cheese
• mozzarella cheese
• mozzarella cheese
• parmigiano-reggiano cheese
• olive oil

Instructions

1. 1 Make the dough: Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour, in that order. Knead, stopping occasionally to scrape down the sides and adding more flour as needed, until smooth and elastic.
2. 2 Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and transfer to a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
3. 3 While the dough is rising, simmer pizza sauce in a pot over low heat until very thick, 60 to 90 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush the skillet with 1 1/2 teaspoons olive oil. Place dough into the skillet; stretch and pull to evenly distribute it over the bottom and sides.
6. 6 Apply fillings and toppings in order as follows: Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella over provolone, then add Italian sausage and firm mozzarella. Ladle pizza sauce generously over top. Grate Parmesan cheese over pizza sauce, then fold the crust edges in towards the center to seal in the sides. Drizzle 1 tablespoon olive oil over crust and center of pizza.
7. 7 Bake in the center of the preheated oven until crust sounds hollow when tapped and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ spicy sausage
• tomato sauce
• garlic
• oregano
• green bell pepper
• onion
• pepperoni
• parmesan cheese
• mozzarella cheese
• olive oil
• salt
• cornmeal
• water
• all-purpose flour
• active dry yeast
• water
• sugar

Instructions

1. 1 To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
2. 2 Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
3. 3 Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
4. 4 Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
5. 5 Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

By Mark

Ingredients

• ✓ spicy sausage
• parsley
• onion
• bacon
• garlic
• vegetable oil
• pig tail
• pig ear
• pork belly
• bacon
• smoked sausage
• pig's foot
• pork ribs
• beef
• black pepper
• salt
• bay leaf
• black bean
• water

Instructions

1. 1 Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
2. 2 Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.
3. 3 Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
4. 4 Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
5. 5 Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

By GraçaRibeiro

Ingredients

• ✓ spicy sausage
• yogurt
• olive oil
• couscous
• zucchini
• harissa
• bay leaf
• cayenne pepper
• turmeric
• thyme
• celery
• red bell pepper
• green bell pepper
• turnip
• parsnip
• rutabaga
• tomato
• chickpea
• carrot
• chicken stock
• garlic
• onion
• chicken thigh
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-sides down; sear until golden brown on both sides. Set aside. Reduce heat to medium. Add sausage; cook until no longer pink. Set aside until cool enough to handle, then cut into 1-inch pieces.
2. 2 Stir onions and garlic into skillet; cook until onions softened and turned translucent. Stir in 2 cups chicken stock, garbanzo beans, diced tomatoes, carrots, rutabaga, bell peppers, and celery. Season with thyme, turmeric, cayenne, bay leaf, and harissa. Return chicken and sausage to skillet. Cover; simmer until chicken is no longer pink, about 30 minutes. Stir in zucchini; cook until tender, about 5 minutes.
3. 3 Meanwhile, stir couscous and 2 tablespoons extra-virgin olive oil together in a heatproof bowl. Bring remaining 2 cups chicken stock in a saucepan to a boil; stir into couscous, cover, and keep hot.
4. 4 Serve stew over couscous; dollop with yogurt.

By SKIDMORA