andouille and roasted squash gumbo

prep time:  20 minutes
cook time:  1 hour 20 minutes
servings:  4

ingredients:
1 butternut squash or small pumpkin - peeled and diced into bite-size pieces
salt
pepper
nutmeg
1/3 cup vegetable oil
1 pound andouille - coarsely chopped
1/3 cup flour
1 teaspoon paprika
1 onion - chopped
1 red bell pepper - chopped
8 ounces fresh okra - sliced
2 tablespoons fresh thyme leaves - finely chopped
4 cloves garlic - thinly sliced
2 cups chicken stock
1 bottle lager beer
1 32-ounce can stewed tomatoes
hot sauce
cooked rice
sliced scallions - garnish

steps:
1.  preheat the oven to 400 degrees.  place the squash on a baking sheet, spray with cooking spray and season with salt and pepper and nutmeg.  roast until tender and brown at the edges, 20 - 25 minutes

2.  heat a soup pot over medium-high heat.  add a drizzle of oil and the sausage, cook until brown, then remove.  add the remaining oil, some black pepper, flour and paprika, and stir.  cook until brown and very fragrant, 20 minutes. 

3.  add the onions and pepper, season with salt and pepper and soften, 5 minutes. 

4.  add the okra, thyme garlic, bay leaf and chile peppers, stir a few minutes more.  add the stock, beer and tomatoes and the hot sauce, to taste. 

5. add the sausage back to the gumbo, simmer to thicken, 20 - 30 minutes.  add the squash and stir to combine.  serve over rice.  garnish with scallions.

- food network

fettuccine with sausage and fried sage leaves

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 pound fettuccine
4 hot italian sausages
about 24 sage leaves
3 - 4 tablespoons olive oil
1 clove garlic - minced
1 cup heavy cream
salt
pepper
reggiano parmesan

steps:
1.  bring four quarts of water to a boil for the fettuccine.  meanwhile, in a small frying pan, simmer the sausages in water to cover for 10 minutes.  remove them from the pan and allow them to cool.

2.  fry the sage leaves in the olive oil in a skillet until they are crip.  drain them on paper towels, leaving the oil in the skillet.

3.  chop the sausages in chunks and saute them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned.  remove the sausage from the pan and set aside.  meanwhile, cook fettuccine until al dente.

4.  pour off the fat from the skillet and add the cream.  bring it to a boil, scrape up cooking juices and return the sausage to heat through.  correct seasoning. 

5.  drain the pasta and put it in a heated serving bowl.  pour the sauce on top.  toss and sprinkle with sage leaves.  serve with parmesan passed separately at the table.

- new york times, october 2012

stuffed banana peppers

prep time:  tbd
cook time:  30 minutes
servings:  tbd

ingredients:
1 8-ounce package cream cheese
1/4 cup ricotta
1 cup parmesan
1/2 cup bread crumbs
1/2 tablespoon red pepper flakes
1 small chopped onion
1 pound ground sausage - cooked

steps:
1.  preheat oven to 350 degrees.  combine all ingredients and mix.  slice peppers forming a "boat" and remove seeds.

2.  fill pepper with sausage mixture.  bake about 30 minutes until peppers are browned.

- unknown

pumpkin sausage penne

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
3/4 cup uncooked penne pasta
1 pound italian sausage
1/2 cup sweet onion - chopped
1 garlic clove - minced
1 teaspoon olive oil
2/3 cup white wine
1 bay leaf
1 1/3 cup chicken broth
2/3 cup canned pumpkin
3 teaspoons minced fresh sage - divided
1/8 teaspoon ground cinnamon
dash ground nutmeg
6 tablespoons half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons shredded romano cheese

steps:
1.  cook pasta according to package directions.  meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.

2.  in same skillet, saute onion and garlic in oil and reserved drippings until tender.  add 2/3 cup chicken broth and bay leaf.  bring to a boil; cook until liquid is reduced by half.  stir in the rest of the broth, pumpkin, sage, cinnamon and nutmeg; cook 1 minute longer.  if sauce is too thick, add more chicken broth.

3.  add the sausage, cream, salt and pepper; heat through.  drain pasta; place in a serving bowl.  add sausage mixture; toss to coat.  sprinkle with cheese.
 
- spokane dinner club blog

venison bean and sausage soup

prep time:  tbd
cook time: 40 minutes
servings:  tbd

ingredients:
1 pound venison or elk sausage - sliced into 1/4-inch pieces
2 cans 15-ounces Great Northern beans with juice
1 can navy beans with juice
1/2 cup diced smoked ham
1 cup chopped onions
1 cup sliced baby carrots
6 cups chicken broth
2 cups new potatoes - diced


steps:
1.  combine all ingredients into a stock pot and simmer for 40 minutes.  let the soup set for 5 minutes after turning off heat and then serve.

- montana outdoor

breakfast casserole

prep time:  tbd
cook time:  1 hour
servings:  tbd

ingredients:
1 package potatoes o'brien - thawed
1 medium size box of velveeta cheese - cubed
6 eggs
1 can evaporated milk
1 pound sausage, bacon or ham - pre-cooked, drained and diced
1/4 cup butter
salt
pepper
1 can of green chilies

steps:
1.  in a large bowl, beat the eggs.  add thawed potatoes, pre-cook meat, 1/2 of velveeta cheese, evaporated milk, salt and pepper to taste, green chilies and butter.  mix with spoon and pour into a greased 9 x 13-inch pan.

2.  back at 350 degrees, covered for 30 minutes.  Remove cover and back another 30 minutes.

3.  meanwhile, in a broiler, melt the remaining cheese, adding milk to make a pourable consistency.  pour over each servings.

- unknown

stuffed peppers

prep time:  tbd
cook time:
servings:  4 - 6

ingredients:
1 tablespoon + 2 tablespoons olive oil
1 medium onion - chopped fine
8-ounces ground beef
4-ounces hot or sweet italian sausage - casings removed
salt
pepper
4 garlic cloves - minced
2 cups rice
1 can diced tomatoes - drained
1 cup + 1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
4 medium red bell peppers - cut in half through stem end, cored and seeded (leave stem intact)

steps: 
1.  heat 1 tablespoon olive oil in large skillet over medium heat until shimmering.  cook onion until softened and beginning to brown, about 5 minutes.

2.  increase heat to medium-high and add beef, sausage, 1/2 teaspoon salt, and 1/4 teaspoon pepper, cook, breaking meat into small pieces with wooden spoon, until mean begins to brown, 6 - 8 minutes.  add garlic and cook until fragrant, about 30 seconds.  drain mixture in colander for 1 minutes.

3.  transfer meat mixture to large bowl and mix with rice, tomatoes, 1 cup mozzarella, parmesan, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  refrigerate until well chilled, at least 20 minutes.  spoon filling evenly into bell peppers. 

4.  adjust oven rack to middle position and heat oven to 450 degrees.  cut 8 pieces of foil large enough to cover stuffing in peppers and spray with cooking spray.  cover filling side with foil.  using a skewer, poke several holes through foil.  place peppers, foil side down, over vents of slotted broiler pan top set over broiler-pan bottom.  brush peppers with oil and season with salt and pepper to taste.

5.  bake until peppers are spotty brown, 30 - 35 minutes.  flip peppers filling side up, remove foil, and sprinkle with remaining mozzarella.  bake until cheese is melted, about 5 minutes.  let rest 5 minutes before serving.

- cook's country, august/september 2006

second breakfast-in-a-pot

prep time:  tbd
cook time:  tbd
servings:  4-6

ingredients:
1 1/2 pounds breakfast sausage
1 tablespoon oil
1 medium onion - chopped
32 ounce bag frozen hash browns - thawed
1/2 teaspoon salt
1/2 teaspoon garlic salt
16 ounce jar classico alfredo sauce
8 eggs
4 cups grated mozzarella cheese
1/2 cup grated parmesan cheese

steps:
1.  preheat the oven to 300 degrees.  brown the sausage in oil over medium-high heat in a 3-quart dutch oven.

2.  add the onion and brown it in the sausage and drippings until all the juices are absorbed.

3.  add the hash browns, salt, garlic salt, and alfredo sauce.  toss gently.

4.  cover the dutch over, and place in the oven.  bake 25 minutes, uncovered.

5.  break the eggs (in a single layer) across the top of the dish. cover and bake another 10 minutes until the eggs are done.  sprinkle both grated cheese on top and serve.

- slice of the wild, 2009

hoppin' john

prep time:  tbd
cook times:  60 - 70 minutes
servings:  tbd

ingredients:
1 pound cajun sausage
2 tablespoons oil
1 medium yellow onion - chopped
1 red bell pepper - chopped
1 clove garlic - minced
2 cups hot water
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 15 ounce cans black-eyed peas - drained and rinsed
3 cups cooked rice

steps:
1.  brown the sausage in the oil over medium heat.  add the onion, pepper and garlic and saute them until the onion is tender (6-8 minutes).

2.  add the water, bay leaves, salt, both cayenne and black peppers, and black-eyed peas.  bring the pot back to a low (gentle) boil over high heat.  Reduce to low heat, cover, and simmer 40-50 minutes.

3.  remove the bay leaves, stir in the rice, and continue to simmer another 10 minutes until all the liquid has been absorbed.  serve hot with cornbread or garlic toast.

- slice of the wild, 2009