Type what you have

Ingredients

• ✓ sausage
• bacon
• potato
• onion
• carrot
• chicken stock
• milk
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large Dutch oven over medium-high heat. Add sausages and bacon to the Dutch oven; cook until bacon is crisp. Reserve 1 tablespoon drippings in Dutch oven; drain and discard remaining drippings. Crumble bacon; halve sausages.
3. 3 Heat reserved drippings, crumbled bacon, and sausages in Dutch oven over low heat. Add potatoes, onions and carrots; cook and stir until onions soften, 7 to 10 minutes.
4. 4 Stir in stock and milk; bring to a simmer and cook until potatoes are fork-tender, 30 to 45 minutes. Season with salt and black pepper.

By wsf

Ingredients

• ✓ sausage
• gammon
• split pea
• pork belly
• celeriac
• leek
• onion
• carrot
• celery leaves
• salt
• black pepper

Instructions

1. 1 Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
2. 2 Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
3. 3 Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
4. 4 Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
5. 5 Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
6. 6 Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

By SandraS

Ingredients

• ✓ sausage
• potato
• water
• butter
• heavy cream
• salt
• black pepper
• butter
• beef broth
• onion
• all-purpose flour
• browning sauce

Instructions

1. 1 Combine potatoes and water in a multi-functional pressure cooker (such as Instant Pot). Layer sausages on top of potatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure using the quick-release method, about 5 minutes.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Unlock and remove the lid. Transfer sausages to a plate and potatoes into a large bowl. Break up potatoes with a potato masher and stir in butter until melted and incorporated. Mix in whipping cream slowly until the desired consistency is reached. Season with salt and pepper. Place mashed potatoes in the preheated oven to keep warm.
5. 5 Make gravy: Wash out the pressure cooker pot. Return to the cooker and select Sauté function. Melt butter in the pot. Cook sausages in melted butter until browned on each side, 2 to 3 minutes. Transfer sausages to an oven-safe container and keep warm in the oven.
6. 6 Deglaze the pot with 2 tablespoons broth, stirring and scraping the bottom of the pot to remove any brown bits. Add onion and sauté until softened and browned, 3 to 4 minutes.
7. 7 Whisk together flour and 2 tablespoons broth in a small bowl to create a slurry. Pour in remaining 12 tablespoons broth and whisk until well combined. Pour broth mixture into the pot and cook, whisking frequently, until gravy begins to thicken. Stir in browning sauce until incorporated; season with salt and pepper.
8. 8 Place a scoop of warm mashed potatoes onto a plate. Top with 2 sausages and onion gravy to serve.

By thedailygourmet

Ingredients

• ✓ sausage
• dill weed
• carrot
• onion
• leek
• cabbage
• dill seed
• marjoram
• parsley
• black peppercorn
• salt
• bacon
• water
• beef chuck
• sugar
• red wine vinegar
• beet

Instructions

1. 1 Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
2. 2 Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
3. 3 Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
4. 4 To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

By Robert Bodensteiner

Ingredients

• ✓ sausage
• salt
• black pepper
• allspice
• caraway seed
• bay leaf
• thyme
• paprika
• red wine
• prune
• onion
• beef chuck
• pork shoulder
• bacon
• sauerkraut
• green cabbage
• butter
• water
• porcini mushroom

Instructions

1. 1 Soak mushrooms in warm water in a bowl to soften, 10 to 15 minutes. Drain, then chop.
2. 2 Meanwhile, melt butter in a heavy pot or Dutch oven over medium-low heat. Add cabbage and sauerkraut; cook, stirring occasionally.
3. 3 Cook bacon in a skillet over medium-high heat until browned but not crisp; transfer to the pot with cabbage, leaving drippings in skillet.
4. 4 Add pork shoulder to skillet; sprinkle with salt. Cook and stir over medium-high heat until browned on all sides, 4 to 5 minutes; transfer to the pot. Add beef to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes; transfer to the pot. Add sausage to skillet; cook and stir until browned. Transfer to the pot.
5. 5 Reduce skillet heat to medium. Add onion; sprinkle with salt. Cook and stir until onion translucent and starts to color. Stir in mushrooms and prunes; cook and stir about 2 minutes. Pour in red wine; increase heat to medium-high. Simmer until wine is reduced and very little liquid remains. Transfer onion mixture to the pot; season with paprika, thyme, bay leaf, caraway seeds, allspice, black pepper, and salt. Stir to combine and evenly distribute.
6. 6 Cover pot tightly; simmer over medium-low heat until meat is tender, 1 to 1 ½ hours, stirring occasionally. Remove from heat; cool stew slightly. Refrigerate to let flavors blend, 8 hours to overnight.
7. 7 Place pot over low to medium-low heat; add splash of water. Bring stew to a low simmer, stirring occasionally; cook until hot, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ sausage
• puff pastry
• egg
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
3. 3 Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

By Allrecipes Member

Ingredients

• ✓ sausage
• penne pasta
• pesto sauce mix
• milk
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
3. 3 Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.

By BaughHumbug

Ingredients

• ✓ sausage
• stuffing mix
• cranberry sauce
• maple syrup
• salt
• pepper

Instructions

1. 1 Prepare stuffing mix according to package directions.
2. 2 Brown the sausage in a skillet over medium heat; drain. Add the cranberry sauce and syrup; cook and stir until the cranberry sauce has melted. Stir in the prepared stuffing. Serve hot.

By Kitty

Ingredients

• ✓ sausage
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• egg
• italian seasoning
• marinara sauce
• flatbread

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, egg, and Italian seasoning in a bowl.
3. 3 Cook sausage in a skillet over medium heat until no longer pink, 5 to 10 minutes; drain. Stir in marinara sauce.
4. 4 Spread 1/6 of the cheese mixture evenly on each flatbread; cover with sausage mixture. Top with remaining mozzarella cheese.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

By apk979

Ingredients

• ✓ sausage
• cornbread mix
• butter
• onion
• celery
• thyme
• sage
• garlic powder
• salt
• black pepper
• vegetable broth

Instructions

1. 1 One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
2. 2 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
3. 3 In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
4. 4 In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
5. 5 In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).

By barbara

Ingredients

• ✓ sausage
• olive oil
• garlic
• fire-roasted diced tomato
• navy bean
• beef stock
• chicken stock
• basil
• oregano
• red pepper flakes
• spinach
• ditalini pasta

Instructions

1. 1 Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
2. 2 Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.

By RAGTIMEWALTZER

Ingredients

• ✓ sausage
• potato
• carrot
• onion
• tomato
• salt
• black pepper
• oregano

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Remove casings from sausages and cut into 1-inch pieces. Place these into a 10x15-inch roasting pan. Layer the potatoes, carrots and onions over the sausages. Then pour the tomatoes over all. Season with salt, ground black pepper and oregano.
3. 3 Cover and bake at 375 degrees F (190 degrees C) for 60 minutes, then uncover and bake for 15 to 20 more minutes.

By Michele O'Sullivan

Ingredients

• ✓ sausage
• acorn squash
• celery
• mushroom
• onion
• egg
• sour cream
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place squash halves, cut-side down, onto the prepared baking sheet. Bake in the preheated oven until tender, about 1 hour. Remove from the oven, turn squash halves over, and set aside to cool. Leave the oven on.
3. 3 Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove from the heat.
4. 4 Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture, then spoon into squash halves.
5. 5 Return to the oven and bake until filling is cooked through, about 20 minutes.

By all_He_created_was_good

Ingredients

• ✓ sausage
• egg
• cracker
• milk
• parmesan cheese
• onion
• worcestershire sauce
• italian seasoning
• garlic salt
• ground beef
• ketchup
• brown sugar
• worcestershire sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, Worcestershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sausage. Mix this together well and form into individual loaves. Place the loaves in a 9x13 inch baking dish.
3. 3 In a separate small bowl, combine the ketchup, brown sugar and Worcestershire sauce. Mix this together well and spoon some of this sauce over each loaf. Garnish each loaf with some Parmesan cheese and seasoning to taste.
4. 4 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

By ELIZABETH 45

Ingredients

• ✓ sausage
• butter
• sweet onion
• cream cheese
• hot dog
• hot dog bun
• sauerkraut
• brown mustard

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill (or a grill pan) for medium-high heat and lightly oil the grate (or grill pan).
2. 2 Melt butter in a skillet over medium heat. Add onion; cook slowly until softened and deep brown, about 15 minutes.
3. 3 Warm cream cheese in a separate small skillet over low heat until very soft.
4. 4 Grill hot dogs on the preheated grill (or grill pan) until well browned. Lightly grill hot dog buns on both sides.
5. 5 Spread warm cream cheese on toasted buns, add hot dogs, top with onions, sauerkraut, and mustard.

By Dolan A

Ingredients

• ✓ sausage
• cooking spray
• jalapeno pepper
• monterey jack cheese
• cheddar cheese
• all-purpose baking mix
• red pepper flakes
• garlic salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet with cooking spray.
2. 2 Cut a slit in each jalapeño pepper; remove and discard seeds and pulp. Stuff jalapeños with Monterey Jack cheese cubes.
3. 3 Mix together sausage, Cheddar cheese, baking mix, crushed red pepper, and garlic salt in a large bowl until well combined. Shape sausage mixture around stuffed jalapeños to form egg-shaped balls. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until sausage is cooked through and lightly browned, about 25 minutes. An instant-read thermometer inserted into the center of sausage should read at least 160 degrees F (72 degrees C).

By Jennifer

Ingredients

• ✓ sausage
• butter
• onion
• apple
• apple cider vinegar
• red wine vinegar
• brown sugar
• salt
• pepper

Instructions

1. 1 Prepare an outdoor grill for high heat.
2. 2 Poke sausages several times with a fork. Place in a large pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat and set aside.
3. 3 Warm butter in a large skillet over medium heat. Stir in onions and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, 10 to 15 minutes. Season with salt and pepper.
4. 4 Meanwhile, place boiled sausages on the preheated grill (or under the broiler) and cook until well browned. Serve on a mound of caramelized apples and onions.

By JAYDA

Ingredients

• ✓ sausage
• ziti pasta
• parmesan cheese
• ricotta cheese
• mozzarella cheese
• roasted red pepper
• tomato
• tomato
• tomato sauce
• garlic
• onion
• olive oil
• salt
• black pepper
• oregano
• basil
• ground beef

Instructions

1. 1 Stir ground beef, sausage, basil, oregano, pepper, and salt together in a bowl.
2. 2 Cook and stir beef mixture in a large skillet over medium-high heat until browned and crumbly, 7 to 10 minutes.
3. 3 Heat olive oil in a skillet over medium-high heat. Saute onions and garlic in hot oil until slightly golden and tender, 10 to 12 minutes.
4. 4 Stir beef mixture, onion mixture, tomato sauce, crushed tomatoes, diced tomatoes, and red peppers together in a large bowl.
5. 5 Stir 1 cup mozzarella cheese, ricotta cheese, and Parmesan cheese together in a separate bowl.
6. 6 Spoon 1/3 of meat mixture into the slow cooker; top with 1/2 the ziti pasta. Drop 1/2 the cheese mixture by rounded tablespoons over the ziti; carefully spread cheese mixture over ziti using the back of the spoon. Repeat layering process 1 more time. Pour remaining meat sauce over the top and place the lid on the slow cooker.
7. 7 Cook on Low for until ziti is tender, 6 to 7 hours (or cook on High for 3 to 5 hours).
8. 8 Sprinkle remaining 1 cup mozzarella over the top of the baked ziti and let stand until melted, about 10 minutes.

By Stevo

Ingredients

• ✓ sausage
• chicken
• salt
• pepper
• creole seasoning
• duck
• turkey
• oyster dressing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lay the deboned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the deboned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
2. 2 Lay the deboned turkey skin-side down on a flat surface. Cover with a layer of cold sausage and oyster dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
3. 3 Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
4. 4 With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
5. 5 Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. Carve and serve.

By Stephanie

Ingredients

• ✓ sausage
• olive oil
• water
• soy sauce
• worcestershire sauce
• mustard
• cayenne pepper
• tomato paste
• brown sugar

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook sausages, about 15 minutes, until well browned and cooked through.
2. 2 Drain fat, and return skillet and sausages to medium heat. Stir in water, soy sauce, Worcestershire sauce, mustard, cayenne, tomato paste, and brown sugar. Bring contents to a boil; reduce heat, and simmer, stirring occasionally, about 10 minutes.

By DISISBEE

Ingredients

• ✓ sausage
• parmesan cheese
• cheddar cheese
• spaghetti
• black olive
• garlic
• orange bell pepper
• yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• hot sauce
• mushroom
• water
• okra
• spaghetti sauce
• ground beef

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Remove from heat.
2. 2 Combine spaghetti sauce, okra, sausage, water, mushrooms, hot sauce, onion, bell peppers, garlic, and olives in a large pot; bring to a simmer. Rinse ground beef and add to the pot. Continue to simmer for at least 1 hour.
3. 3 While sauce simmers, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
4. 4 Spread spaghetti on serving plates. Cover each with some Cheddar cheese. Add some sauce and top with Parmesan cheese.

By Allrecipes Member

Ingredients

• ✓ sausage
• ground beef
• onion
• tomato
• tomato sauce
• red kidney bean
• kidney bean
• mild salsa
• chili seasoning mix
• garlic powder

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef, sausage, and onion; cook and stir until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
2. 2 Stir in stewed tomatoes, tomato sauce, kidney beans, salsa, chili seasoning mix, and garlic powder. Bring to a boil, then reduce the heat to medium-low and simmer until flavors meld, 1 1/2 to 2 hours.

By Shelby Knockenhauer

Ingredients

• ✓ sausage
• vegetable oil
• onion
• chickpea
• tomato sauce
• sherry wine
• marsala
• adobo seasoning
• oregano
• red pepper flake
• black pepper
• garlic powder

Instructions

1. 1 Slice sausage lengthwise; cut into ¼-inch slices.
2. 2 Heat oil in a large pot over medium-high heat. Add sausage; brown about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry; season with adobo seasoning, oregano, pepper flakes, black pepper, and garlic powder. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

By TOOS64

Ingredients

• ✓ sausage
• spaghetti
• onion
• green pepper
• margarine
• tomato
• tomato sauce
• italian seasoning
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
2. 2 Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir onion, bell pepper, and margarine into sausage. Reduce heat to low, cover, and cook until onion is soft, 3 to 5 minutes.
3. 3 Stir tomatoes, tomato sauce, and Italian seasoning into sausage mixture; bring to a boil. Stir in Parmesan cheese and pour over cooked spaghetti. Top with mozzarella.

By kcs

Ingredients

• ✓ sausage
• olive oil
• green bell pepper
• red bell pepper
• yellow bell pepper
• tomato
• italian seasoning
• onion
• garlic
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Slice each sausage link into 5 pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook until browned, turning as needed. Drain excess grease.
2. 2 Add bell peppers, tomatoes, and Italian seasoning, then drizzle with remaining 2 tablespoons oil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
3. 3 Stir in onion and garlic, then sprinkle with Parmesan cheese. Cover and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

By AMYM20

Ingredients

• ✓ sausage
• green bell pepper
• onion
• water
• tomato soup
• chili powder
• garlic powder
• salt
• pepper
• cheddar cheese
• instant rice

Instructions

1. 1 Slice tops off peppers; remove seeds and membranes. Rinse well.
2. 2 Bring a large pot of water to a boil. Add peppers; cook until crisp-tender, 15 minutes. Transfer to a broiler-safe baking dish; set aside.
3. 3 Cook sausage and onions in a large, deep skillet over medium high heat until evenly brown. Reduce heat to medium. Stir in water, tomato soup, chili powder, garlic powder, salt, and pepper; bring to a low boil. Reduce heat to low; stir in 12 ounces cheese and simmer for 1 hour.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Prepare rice according to package instructions. Fluff with a fork, then stir into tomato mixture; simmer 30 minutes.
6. 6 Spoon rice mixture into peppers.
7. 7 Bake in the preheated oven for 30 minutes. Sprinkle remaining 3 ounces cheese on peppers; place under broiler until cheese melted and bubbly.

By NANCIENANCIE

Ingredients

• ✓ sausage
• dark chocolate
• salt
• black pepper
• oregano
• chili powder
• dark beer
• beef broth
• chipotle pepper in adobo sauce
• kidney bean
• black bean
• tomato paste
• tomato sauce
• bacon
• beef stew meat
• orange bell pepper
• yellow bell pepper
• garlic
• onion
• yellow onion
• vegetable oil

Instructions

1. 1 Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
2. 2 Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.

By Beer and Food Guy

Ingredients

• ✓ sausage
• water
• shrimp
• vegetable oil
• onion
• red bell pepper
• cajun seasoning
• long-grain white rice
• syrah rosé wine
• pea
• salt
• pepper
• green onion

Instructions

1. 1 Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
2. 2 Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
3. 3 Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
4. 4 Meanwhile, chop the shrimp and sausage into bite-sized pieces.
5. 5 Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.

By Chateau Ste Michelle

Ingredients

• ✓ sausage
• lemon juice
• sugar
• butter
• rum
• banana
• water
• brown rice
• black bean
• tomato
• vegetable oil
• dill
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
3. 3 Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
4. 4 Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
5. 5 Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
6. 6 Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
7. 7 Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
8. 8 Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.

By Xtreme Love

Ingredients

• ✓ sausage
• rigatoni pasta
• onion
• garlic
• green bell pepper
• mushroom
• stewed tomato
• tomato paste
• pepperoni sausage
• basil
• pepperoni
• salt
• black pepper

Instructions

1. 1 Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
2. 2 In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
3. 3 Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
4. 4 Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.

By Barb Tucker