Type what you have

Ingredients

• ✓ hot sausage
• black olive
• green olive
• corn
• tomato
• mushroom
• cheddar cheese
• white rice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2 quart casserole dish, combine the sausage, black olives, green olives, corn, tomatoes, mushrooms, cheese and rice. Mix all together well.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes.

By Kathy Fick

Ingredients

• ✓ hot sausage
• ziti pasta
• spaghetti sauce
• alfredo sauce
• cheese blend

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a boil. Stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 12 minutes. Drain well.
3. 3 While the pasta is cooking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the pasta, spaghetti sauce, and Alfredo sauce. Transfer the mixture into a large baking dish, and top with the Italian cheese blend.
4. 4 Bake in the preheated oven until the sauce is bubbly and the cheese is melted, about 15 minutes.

By Chevy Brodersen

Ingredients

• ✓ hot sausage
• olive oil
• onion
• garlic
• tomato sauce
• basil
• parsley
• black pepper
• mostaccioli pasta
• parmesan salad dressing

Instructions

1. 1 Heat oil in large pot over medium-high heat. Add sausage and cook and stir until almost browned, about 5 minutes. Add onion and garlic and cook until tender, about 5 minutes. Draining really isn't necessary. Add tomato sauce, basil, parsley, and pepper; heat to a mild boil. Reduce heat and simmer for 15 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 Remove sauce from heat and stir in salad dressing. Pour desired amount over pasta and serve.

By BIGDADDYWF

Ingredients

• ✓ hot sausage
• sweet sausage
• red bell pepper
• onion
• green bell pepper
• yellow bell pepper
• garlic
• pasta sauce
• bread
• basil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook sausages, turning to brown all sides, 4 to 5 minutes.
2. 2 Place browned sausage in slow cooker. Add the peppers, onions, garlic, and Ragu® Old World Style® Traditional Pasta Sauce to the slow cooker; stir. Turn to low and cook for 6 to 8 hours.
3. 3 Serve over slices of hearty fresh bread; garnish with fresh basil.

By RAG

Ingredients

• ✓ hot sausage
• ground beef
• onion
• bell pepper
• all-purpose flour
• salt
• oregano
• black pepper
• spaghetti sauce
• mixed vegetable
• crescent roll dough
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cook and stir ground beef, sausage, onion, and bell pepper in a large skillet over medium heat until meat is completely browned and crumbled, 7 to 10 minutes. Drain grease from the skillet and return to the heat.
3. 3 Stir flour, salt, oregano, and pepper into the skillet. Pour in spaghetti sauce and add mixed vegetables. Bring to a simmer and cook for 5 minutes. Transfer mixture to the prepared baking dish.
4. 4 Roll crescent dough into a flat layer. Place dough over beef mixture and sprinkle Cheddar cheese over top.
5. 5 Bake in the preheated oven until dough is golden and cheese is melted, about 30 minutes.

By Michele

Ingredients

• ✓ hot sausage
• bell pepper
• zucchini
• tomato
• grapeseed oil
• chicken bouillon granules
• salt
• black pepper

Instructions

1. 1 Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

By Jessica Chrysam Wood

Ingredients

• ✓ hot sausage
• olive oil
• onion
• red bell pepper
• mushroom
• traditional sauce
• lasagna sheet
• water
• rosemary
• ricotta cheese
• mozzarella cheese
• parsley

Instructions

1. 1 Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and saute until translucent, about 5 minutes. Add the sausage, red pepper, and mushrooms; saute until meat is cooked through, about 5 minutes.
2. 2 Stir in the Ragu® Old World Style® Traditional sauce, broken lasagna noodles, water, and rosemary. Cover and turn heat down to medium-low.
3. 3 Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese, and parsley; stir to combine. Top with remaining mozzarella and serve immediately.

By RAG

Ingredients

• ✓ hot sausage
• potato
• chicken broth
• sweet cream-style corn
• corn
• half and half
• butter
• red bell pepper
• onion
• black pepper
• all-purpose flour

Instructions

1. 1 Combine potatoes, chicken broth, cream-style corn, whole-kernel corn, half-and-half, butter, bell peppers, onion, and black pepper in a slow cooker set to Low.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon into small pieces, until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove cooked sausage to a bowl, draining as much fat as possible. Sprinkle sausage with flour and toss to coat. Add sausage to the slow cooker.
3. 3 Cover and cook on Low, stirring regularly, until vegetables are tender, about 4 hours.

By Halljoshm

Ingredients

• ✓ hot sausage
• ground venison
• panko bread crumb
• egg
• salt
• italian seasoning
• red pepper
• garlic powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place a rack on top.
2. 2 Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, pepper flakes, and garlic powder in a large bowl; mix until well combined. Form venison mixture into 1 1/2-inch meatballs; place on the prepared rack.
3. 3 Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C). Rest for 5 minutes before serving.

By Allrecipes Member

Ingredients

• ✓ hot sausage
• olive oil
• tomato
• garlic
• italian seasoning
• red pepper
• salt
• pizza crust
• yellow onion
• fennel
• spinach
• ricotta cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a frying pan over medium heat. Add olive oil. Add tomatoes, garlic, Italian seasoning, red pepper, and salt. Cook, stirring often, until tomatoes have mostly broken down, about 5 minutes. Spread tomato mixture over the pizza crust.
3. 3 Heat the same pan over medium-high heat. Add sausage and cook until browned, about 6 minutes. Remove cooked sausage from the pan and set aside, reserving grease in the pan. Add onion and fennel to the pan and cook until softened, about 5 minutes. Add spinach and cook until leaves begin to wilt, about 30 seconds.
4. 4 Spread sausage and vegetable mixture over tomato-covered crust. Scatter dollops of ricotta cheese on top. Sprinkle with shaved Parmesan cheese.
5. 5 Bake in the preheated oven until cheese is melted and top is beginning to brown, 8 to 10 minutes.

By SunnyDaysNora

Ingredients

• ✓ hot sausage
• olive oil
• walnut
• zucchini
• lemon pepper
• salt
• onion powder
• garlic powder
• italian seasoning
• lime juice
• romano cheese
• pesto
• mozzarella cheese
• ricotta cheese
• garlic
• red bell pepper
• red onion
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Remove pie crust from the freezer.
2. 2 Heat a large skillet over medium-high heat. Add sausage. Cook, breaking up the sausage, until juices are released, about 3 minutes. Add red onion, red bell pepper, and garlic; cook and stir until sausage is browned and crumbly, about 5 minutes more. Drain and discard grease.
3. 3 Combine ricotta cheese, 1/2 cup mozzarella cheese, pesto, Romano cheese, lime juice, Italian seasoning, garlic powder, onion powder, salt, and lemon pepper in a small bowl. Spread over the pie crust. Sprinkle the sausage mixture over the cheese mixture. Arrange zucchini and walnuts on top. Sprinkle with remaining mozzarella cheese.
4. 4 Bake in the preheated oven until crust is browned, about 30 minutes.

By Culinary Envy

Ingredients

• ✓ hot sausage
• grape tomato
• garlic
• olive oil
• fusilli pasta
• chicken broth
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Remove grape tomatoes from pouch and cut in half; set aside.
2. 2 Saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
3. 3 Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.

By Dole

Ingredients

• ✓ hot sausage
• parmesan cheese
• ricotta cheese
• sweet onion
• red pepper flakes
• onion powder
• garlic powder
• parsley
• basil
• rosemary
• italian seasoning
• white sugar
• black pepper
• salt
• garlic
• olive oil
• roma tomato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
4. 4 Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
5. 5 Return baking sheet to the oven and bake for an additional 20 minutes.
6. 6 Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
7. 7 Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.

By SunnyDaysNora

Ingredients

• ✓ hot sausage
• olive oil
• onion
• green bell pepper
• garlic
• red pepper flakes
• salt
• black pepper
• tomato
• zucchini

Instructions

1. 1 Heat a skillet over medium heat. Cook sausages in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer to a cutting board and slice.
2. 2 Heat olive oil in a separate skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot oil until tender, about 5 minutes; season with red pepper flakes, salt, and pepper and cook 1 minute more. Add sliced sausage, crushed tomatoes, and sliced zucchini; bring to a boil, reduce heat to low, and continue cooking until the zucchini is tender, about 10 minutes.

By Genelle Mangine Marsh

Ingredients

• ✓ hot sausage
• green onion
• carrot
• water chestnut
• onion
• garlic
• soy sauce
• salt
• ginger
• spring roll wrapper
• avocado oil cooking spray

Instructions

1. 1 Remove casing from sausage and cook in a skillet over medium heat until slightly browned, 4 to 5 minutes. Add green onions, carrots, water chestnuts, and onion. Cook and stir until onions are soft and translucent, 5 to 7 minutes. Add garlic and cook for 1 to 2 minutes. Season with soy sauce, salt, and ginger. Stir until filling is well combined; remove from heat.
2. 2 Lay a spring roll wrapper at an angle. Place a scant 1/4 cup filling in the center of the wrapper. Fold bottom corner over filling and tuck in the sides to form a roll. Use your finger to lightly moisten edges with water. Repeat with remaining wrappers and filling. Mist each roll with avocado oil cooking spray.
3. 3 Preheat an air fryer to 390 degrees F (198 degrees C).
4. 4 Place lumpia rolls in the air fryer basket, making sure they are not touching; cook in batches if necessary. Fry for 4 minutes; flip and cook until skins are crispy, about 4 minutes more.

By Yoly

Ingredients

• ✓ hot sausage
• cooking spray
• onion
• mushroom
• spinach
• ricotta cheese
• egg
• alfredo sauce
• milk
• lasagna noodle
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
2. 2 Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
3. 3 Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
4. 4 Combine Alfredo sauce and milk in a medium bowl. Mix well.
5. 5 Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
6. 6 Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
7. 7 Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.

By JANINEGOODWIN

Ingredients

• ✓ hot sausage
• olive oil
• chicken thigh
• sweet pepper
• potato
• red onion
• yellow onion
• herb
• kosher salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add sausage links and cook until browned and fat begins to render, about 3 minutes per side. While they cook, lightly pierce sausages in several places with the tip of a sharp knife to release fats and juices. Remove from the heat and place on a cutting board to cool slightly, 3 to 5 minutes.
3. 3 Cut cooled sausages into 2-inch slices; return to the skillet along with any accumulated juices from the cutting board.
4. 4 Cut two slashes down to the bone on the skin side of each chicken thigh. Halve or quarter any large peppers.
5. 5 Place chicken and peppers into a large mixing bowl with onions, sausage and juices, Italian herbs, salt, and pepper. Drizzle with remaining 1 tablespoon oil and mix with your hands until all ingredients are coated in oil, 3 to 4 minutes.
6. 6 Transfer mixture to a large, heavy-duty roasting pan. Evenly space chicken thighs with the skin facing up and position potatoes near the top.
7. 7 Roast in the preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley.

By John Mitzewich

Ingredients

• ✓ hot sausage
• penne pasta
• garlic
• red pepper flakes
• broccoli rabe
• parmesan cheese
• pasta
• water
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1/2 cup of the water.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Cook and stir the sausage pieces, garlic, and red pepper flakes in the hot pan until the sausage is no longer pink on the outside, about 4 minutes. Stir in the broccoli rabe and 2 tablespoons Parmesan cheese. Pour in the reserved 1/2 cup of pasta boiling water. Cover, and cook until the sausage is no longer pink in the center and the broccoli rabe is tender, 5 to 7 minutes.
3. 3 Stir the cooked pasta, broccoli rabe, and 1/4 cup Parmesan cheese together until evenly mixed. Season to taste with salt and pepper to serve.

By shannon

Ingredients

• ✓ hot sausage
• red bell pepper
• green bell pepper
• yellow bell pepper
• onion
• red onion
• olive oil
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper; stir well to coat. Poke 4 holes in each sausage using a toothpick; this will help to prevent them from exploding on the grill.
3. 3 Place vegetables in a grill basket and cook on preheated grill for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ hot sausage
• whole wheat rotini pasta
• broccoli rabe
• sausage drippings
• garlic
• tomato
• salt
• black pepper
• parmesan cheese
• red pepper flakes
• olive oil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes. Drain well in a colander set in the sink.
2. 2 While the pasta is cooking, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until just tender, about 2 minutes depending on thickness.
3. 3 At the same time, place the Italian sausage into a large skillet over medium heat, and cook until browned and no longer pink inside, about 5 minutes. Remove sausage from pan and set aside; drain excess grease, leaving about 1 tablespoon of sausage drippings in the pan. Sprinkle in the garlic, and cook until it starts to brown, about 1 minute.
4. 4 Stir in 1/2 of the broccoli rabe. Cook and stir until the rabe has wilted, then add remaining rabe and diced tomatoes. Cook until rabe is tender, about 5 minutes; sprinkle with salt and black pepper.
5. 5 Return sausage to the skillet, and cook just until the meat is hot; sprinkle with Parmesan cheese, crushed red pepper flakes, and a drizzle of olive oil. Serve over hot rotini.

By DMarie

Ingredients

• ✓ hot sausage
• rigatoni pasta
• marinara sauce
• fennel
• red bell pepper
• yellow onion
• basil
• garlic
• salt
• pepper
• mozzarella cheese
• parmesan cheese
• asiago cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
2. 2 Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
3. 3 Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
4. 4 Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

By Boog

Ingredients

• ✓ hot sausage
• chicken broth
• tomato
• coleslaw mix
• celery
• potato
• carrot
• onion
• garlic
• bay leaf
• salt
• black pepper
• heavy cream

Instructions

1. 1 Heat a stock pot over medium heat. Crumble sausage into the pot; cook and stir until completely browned, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add tomatoes, coleslaw mix, celery, potatoes, carrots, onion, garlic, bay leaves, salt, and pepper. Bring the liquid to a boil, reduce heat to medium low, and simmer until vegetables are tender, 45 minutes to 1 hour. Stir cream into individual servings.

By Phyllis Trinke Funk

Ingredients

• ✓ hot sausage
• onion
• garlic
• campanelle pasta
• chicken stock
• pumpkin puree
• half-and-half
• cream cheese
• parmesan cheese
• nutmeg
• cayenne pepper
• kosher salt
• black pepper
• sage

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking it into crumbles, until browned, 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent, about 5 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta, stirring occasionally, until firm to the bite, 7 to 10 minutes.
3. 3 Stir chicken stock, pumpkin, half-and-half, cream cheese, Parmesan cheese, nutmeg, cayenne pepper, salt, and black pepper into the sausage mixture. Cook, stirring often, until sauce is creamy and thick, 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.

By Ms Chef Esh

Ingredients

• ✓ hot sausage
• olive oil
• onion
• green bell pepper
• jalapeno pepper
• garlic
• tomato
• chicken broth
• long grain rice
• wild rice
• seasoning packet
• shrimp

Instructions

1. 1 Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. 2 Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
3. 3 Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.

By Laura

Ingredients

• ✓ hot sausage
• egg white
• water
• ground beef
• sweet chili sauce
• five-spice powder
• garlic powder
• green onion
• salt
• pepper
• wonton wrapper
• vegetable oil
• sweet chili sauce

Instructions

1. 1 Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.

By Debbie Fowler

Ingredients

• ✓ hot sausage
• mild sausage
• chicken tender
• shrimp
• onion
• green bell pepper
• celery
• garlic
• long grain rice
• tomato
• bay leaf
• salt
• oregano
• turmeric
• chicken broth

Instructions

1. 1 Heat a wok over medium-high heat. Fry hot and mild Italian sausage pieces in the wok until brown on all sides. Remove sausage pieces, and fry chicken strips in sausage drippings until browned. Remove chicken and sauté onions, green pepper, celery, and garlic for 5 minutes or until tender.
2. 2 Stir in uncooked rice, tomatoes, bay leaves, salt, oregano, and turmeric. Cook and stir for 1 minute, then mix in reserved tomato juice and chicken broth. Add chicken pieces, cover, and simmer about 20 minutes.
3. 3 Add sausage to mixture, and continue to simmer 15 minutes. Stir in the shrimp; cover and cook for 5 to 10 more minutes or until shrimp is cooked through.

By AMLOOS

Ingredients

• ✓ hot sausage
• olive oil
• onion
• garlic
• red pepper flakes
• black pepper
• basil
• paprika
• chicken broth
• kale
• cannellini bean
• potato

Instructions

1. 1 Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
2. 2 Mix sausage, basil, and paprika together in a bowl.
3. 3 Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes.
4. 4 Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium-low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

By KDC860

Ingredients

• ✓ hot sausage
• olive oil
• onion
• green bell pepper
• jalapeno pepper
• ground beef
• chili powder
• cayenne pepper
• salt
• pinto bean
• tomato
• water

Instructions

1. 1 Heat olive oil in a large stock pot over medium heat; cook and stir onion, bell pepper, and jalapeno pepper until onion is translucent, about 10 minutes. Add sausage and ground beef; continue to cook and stir until meat is browned and crumbly, about 7 minutes. Drain and discard grease.
2. 2 Season meat mixture with chili powder, cayenne pepper, and salt. Add pinto beans, tomatoes, and water and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer for 1 hour.

By Howard

Ingredients

• ✓ hot sausage
• olive oil
• onion
• mushroom
• oregano
• garlic
• salt
• black pepper
• white wine
• heavy cream
• parmesan cheese
• butter

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add sausage; cook and stir until brown, about 10 minutes. Add onion, mushrooms, oregano, and garlic; season with salt and black pepper. Cook until onion is slightly brown, about 15 minutes.
2. 2 Add wine to skillet; bring to a boil. Reduce heat to medium-low; simmer until liquid has nearly evaporated, about 10 minutes. Add cream, Parmesan cheese, and butter; simmer, stirring often, until sauce thickens slightly, 10 to 15 minutes. Taste; adjust seasonings.

By chef glow

Ingredients

• ✓ hot sausage
• ground beef
• chili powder
• cumin
• coriander
• onion
• garlic
• tomato
• tomato sauce
• kidney bean
• chipotle pepper in adobo sauce
• salt
• black pepper
• tomato paste

Instructions

1. 1 Cook ground beef and sausage in a large pot over medium-high heat until lightly browned and crumbly; drain. Add chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute. Stir in onion and garlic; cook and stir until onion softened and turned translucent, about 4 minutes.
2. 2 Stir in diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and black pepper; bring to a simmer, then transfer chili to a slow cooker. Cover slow cooker.
3. 3 Cook on Low for 7 to 9 hours. Stir in tomato paste and cook 1 hour more.

By emilyweaverbrown