Type what you have

Ingredients

• ✓ hot sausage
• mushroom
• onion
• parmesan cheese
• bread crumb
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Hollow out each mushroom cap, reserving the scrapings.
3. 3 Heat a skillet over medium-high heat; add sausage, onion, and reserved mushroom scrapings. Cook and stir until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to the skillet.
4. 4 Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
5. 5 Stuff each mushroom cap with sausage mixture and place on a baking sheet.
6. 6 Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

By DRFHRLAW

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
• red bell pepper
• onion
• olive oil
• salt
• pepper
• olive oil
• sandwich roll

Instructions

1. 1 Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
2. 2 Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
3. 3 Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
4. 4 Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

By carina

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ hot sausage
• zucchini
• mild sausage
• butter
• mushroom
• onion
• celery
• garlic
• gluten-free bread
• water
• tomato
• parmesan cheese
• pepper jack cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut zucchini in half; scoop out insides and reserve. Place zucchini halves in a casserole dish. Finely chop zucchini flesh: set aside in a bowl.
3. 3 Cook mild and hot sausage in a saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
4. 4 Melt butter in a skillet over medium heat. Add chopped zucchini flesh, mushrooms, onion, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and water. Spoon sausage mixture into zucchini boats, letting any excess overflow into the casserole dish.
5. 5 Bake in the preheated oven for 30 minutes. Top with diced tomato, Parmesan, and pepper Jack slices. Return to the oven and cook until cheese is melted, about 10 more minutes. Top with parsley.

By cakes

Ingredients

• ✓ hot sausage
• ground turkey
• green bell pepper
• red bell pepper
• tomato
• chili bean
• red bean
• chili sauce
• corn
• black bean
• green chile pepper
• barbecue sauce
• cumin
• chili powder
• parsley
• red pepper flake

Instructions

1. 1 Brown turkey and Italian sausage in a large skillet over medium heat, cooking and stirring until meat is crumbly and no longer pink, about 10 minutes. Add green and red bell peppers to meat; cook and stir until peppers are soft and excess liquid has evaporated, about 10 more minutes.
2. 2 Mix diced tomatoes, chili beans, red beans in chili sauce, yellow and white corn, black beans, chopped green chiles, barbeque sauce, cumin, chili powder, parsley, and red pepper flakes in a large soup pot. Place over medium heat, bring to a boil, and reduce heat to low. Simmer chili for 20 minutes. Stir turkey mixture into chili and simmer 15 more minutes to blend flavors.

By Zamzowfitness

Ingredients

• ✓ hot sausage
• gnocchi
• olive oil
• baby bella mushroom
• shallot
• red pepper flake
• salt
• black pepper
• garlic
• red wine
• tomato
• italian seasoning
• chicken stock
• basil
• bay leaf
• baby spinach
• parmesan cheese

Instructions

1. 1 Add 1/2 inch water to a 10-inch frying pan. Place sausage links in the pan, cover, and heat over medium heat for 10 minutes. Remove the lid, turn the links, and cook for another 10 minutes, adding more water as needed to prevent scorching. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer sausages to a cutting board and let cool.
2. 2 While the sausages are cooking, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
3. 3 At the same time, heat olive oil in a 12-inch saute pan over medium heat. Add mushrooms, shallots, and red pepper flakes and sprinkle with salt and pepper. Cook, stirring frequently, until mushrooms are soft and onions are translucent, about 5 minutes. Add diced tomatoes and Italian seasoning; cook and stir for 2 to 3 minutes.
4. 4 Stir in chicken stock, basil, and bay leaf and bring to a low boil. Add spinach, cover, and reduce heat to a simmer; cook for 5 to 7 minutes.
5. 5 Slice sausage links and add to the pan. Simmer soup for 5 minutes.
6. 6 Place gnocchi in serving bowls and ladle soup mixture over top. Season with salt and pepper and sprinkle with Parmesan cheese.

By Florida Nomad

Ingredients

• ✓ hot sausage
• kidney bean
• chickpea
• bay leaf
• thyme
• kale
• vegetable broth
• sweet sausage
• black pepper
• salt
• garlic
• potato
• butternut squash
• onion
• tomato
• carrot
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush a jelly roll pan with a thin coat of olive oil.
2. 2 Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.
3. 3 Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.
4. 4 While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Transfer sausage to a paper towel-lined plate to drain.
5. 5 Cut squash and carrots into 1/2-inch pieces; set aside.
6. 6 Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.
7. 7 Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture.
8. 8 Pour remaining vegetable broth into the pot. Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.

By Betsy B

Ingredients

• ✓ hot sausage
• farfalle pasta
• parmesan cheese
• mozzarella cheese
• ricotta cheese
• black pepper
• salt
• basil
• sweet wine
• basil
• tomato
• basil
• tomato
• beef broth
• water
• tomato paste
• red pepper flake
• oregano
• garlic
• sweet onion
• turkey sausage
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add hot and mild sausage; cook and stir until sausage is browned and crumbly, about 5 minutes. Add onions; cook and stir until softened, about 3 to 5 minutes more. Stir in garlic, oregano, and red pepper flakes.
2. 2 Add tomato paste and water; stir well to combine. Stir in beef broth, diced tomatoes, crushed tomatoes, wine, basil, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, 25 to 30 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.
4. 4 Mix ricotta, mozzarella, and Parmesan together in a bowl; season with salt and pepper. Set aside.
5. 5 Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.

By Suzy Mazz

Ingredients

• ✓ hot sausage
• black pepper
• salt
• cayenne pepper
• taco seasoning mix
• red pepper flake
• cumin
• chili powder
• green chili pepper
• red thai chili pepper
• anaheim pepper
• cherry pepper
• banana pepper
• orange habanero chili pepper
• serrano pepper
• chipotle chile in adobo sauce
• jalapeno pepper
• garlic
• red onion
• yellow onion
• red bell pepper
• green bell pepper
• ground beef
• tomato
• black-eyed pea
• black bean
• chili bean
• kidney bean

Instructions

1. 1 Place the kidney beans, chili beans, black beans, and black-eyed peas in a large, heavy pot., and simmer over medium heat.
2. 2 Place the ground beef and sausage in a skillet over medium-high heat. Cook until crumbly and evenly browned, about 10 minutes. Drain, and stir into the bean mixture.
3. 3 Place the red and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. Cover and steam for at least 10 minutes. Stir in the jalapeno, chipotle, serrano, habanero, banana, cherry and Anaheim peppers, red and green Thai chilies, chili powder, cumin, red pepper flakes, and taco seasoning. Season to taste with cayenne pepper, salt, and black pepper. Cover, and simmer over medium heat, stirring occasionally, for 3 hours.

By Mama Delilah

Ingredients

• ✓ hot sausage
• red wine vinegar
• ketchup
• brown sugar
• soy sauce
• ginger

Instructions

1. 1 Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
2. 2 Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
3. 3 Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.

By bhull

Ingredients

• ✓ hot sausage
• onion
• tomato
• black olive
• banana pepper
• milk
• monterey jack cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Crumble sausage into the pot and cook for 3 minutes. Add onion and cook until sausage is browned and onion is soft and translucent, about 5 minutes. Add tomatoes, olives, and banana peppers. Stir to combine. Pour in milk and cook, stirring often, until heated through but without boiling, about 5 minutes.
2. 2 Add Monterey Jack cheese and whisk continually until completely melted and smooth, about 5 minutes.

By Soup Loving Nicole

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
• cream cheese
• cheddar cheese
• cranberry
• flat-leaf parsley
• onion powder
• garlic powder
• red pepper flakes
• buttermilk baking mix
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2. 2 Combine cream cheese and Cheddar cheese in the bowl of an electric mixer. Mix on medium speed until blended, about 1 minute. Add sausage in golf ball-size pieces while mixer is running and continue to mix until combined with the cheeses, about 1 minute. Add cranberries, 2 tablespoons parsley, onion powder, garlic powder, and red pepper flakes; continue to mix until well blended, about 2 minutes.
3. 3 Stop the mixer and stir in baking mix with a wooden spoon until it is distributed throughout.
4. 4 Form 27 golf ball-size sausage balls with your hands or a meatball scoop. Place on the prepared baking sheet, spacing evenly.
5. 5 Bake in the preheated oven until nicely browned and no longer pink in the centers, about 30 minutes. Drain on paper towels if necessary. Serve warm garnished with remaining parsley.

By Bibi

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
• 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
• 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