Sausage Hash Brown Casserole

Ingredients:

2 lb hot breakfast sausage
1 30-32 oz bag frozen shredded hash browns
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 cups shredded cheddar cheese
8 eggs
2 cups milk

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Directions:

Preheat oven to 350

In a large skillet cook sausage, drain fat

Add hash browns to skillet and cook till lightly brown.  Place hash browns  into bottom of lightly greased dish 9/13 pan.  Top with sausage and cheese

Whisk together eggs; salt, pepper,onion and garlic powders and milk,  pour over potatoes.

Cover and refrigerate overnight

Bake uncovered for 35-40 minutes,

Stephanie made this Christmas 2017,  very good but cooked an extra 25 minutes would have made sure it was done,  we microwaved it and it was excellent,

2018 New Years-  use only 1 lb sausage.  Don’t precook hash browns- it made them mushy. Cooked 55 minutes.

Sausage Pasta

3/4 lb pasta
1 lb spicy Italian Sausage
1 onion, chopped
3-4 cloves, chopped or minced
1 14.5 oz can chicken broth ( I think only 1/2 a can is enough)
1 teaspoon dried basil (I use 1/3 c fresh)
1 14.5 oz can diced tomatoes
1 10 oz pkg frozen chopped spinach (use fresh or canned!  It is easier)
1/2 c grated parmesan cheese

Bring a lage pot of lightly salted water to a boil,  Add pasta and cook for 8-10 minutes to al dente, drain and reserve.

In a large skillet, cook sausage through until no longer pink.  During the last 5 minutes of cooking, add onion and garlic to skillet.  Add broth, basil and tomatoes with liquid .

Cook over medium heat for 5 minutes to slightly reduce.  Add chopped spinach, cover skillet and simmer on reduced heat until spinach is tender (this only takes a minute or two!)

Add pasta to skillet and mix. Sprinkle with cheese and serve.

Low Country Boil (Low Southern Boil)

Old Bay Seasoning 

6 pounds new red potatoes
a couple onions quartered
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
6 ears fresh corn, husks and silks removed then cut in half
3 pounds whole crab, broken into pieces
3 pounds fresh (or frozen uncooked) shrimp, peeled and de-veined
serves about 12 people.

DIRECTIONS
Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.

Drain off the water, and pour the contents out onto a picnic table covered with newspaper.

You can adjust the crab and shrimp as your budget allows. If crab is too expensive, use only shrimp. You need 1/2 lb of seafood per person, 1/4 lb sausage per person, 1/2 lb potatoes per person, and 1 piece of corn per person.

Our friend, Ray made this when we were working in Branson Missiouri

Jambalaya

Ingredients:
3 Tablespoons EVOO
Protean option. Choose one of the following
A - 3 andouille Sausage
B - 1 chicken breast, 1 link hot Italian sausage, 1/2lb breakfast sausage
C - 2 link hot Italian sausage. 4 oz shrimp
Paul's favorite is shrimp and hot sausage

1 medium yellow onion sliced
1 stalk celery, chopped
1/2 red bell pepper diced (substitute green chile for some of the pepper)
3 cloves garlic minced
1/3 teaspoon red cayenne pepper
4 cups low sodium chicken broth
1 cup long grain white rice
1 14 oz can of low sodium diced tomatoes (Mexican or Italian is OK)
1 bay leaf
(optional: add one can of high quality whole kernel corn.)

Directions:

Cook meat in a saucepan with olive oil until brown. Move to a paper towel on a plate.

Caramelize the onions. Add celery half way through. Add bell pepper near the end.

Add chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is done. About 15 minutes.

Add the meat. Remove the bay leaf.

Serve with corn bread.

Italian Sausage Sandwiches

Italian sausage - grill on BBQ
red and green bell peppers
white onions
sandwich rolls

Grill sausages

Saute peppers and onions in olive oil. Caramelizing the onions: 1 Tablespoon Butter/1 Tablespoon Olive Oil for 2 onions. Melt butter and add sliced onions. Cook on medium until they start sticking to the pan, stir & scrap and continue cooking until dark brown.

Serve on toasted sandwich rolls

Carbonera

Prep Time: 10 min
Cook Time: 7 minutes for pasta and 10 minutes for meat
Serves: 6 to 8


1 - lb thin spaghetti
1/2 - lb Italian sausage (I like HOT!)
1/2 - lb thick bacon
1/4 - cup cream
3/4 - cup Parmesan cheese 
4 - eggs 
2 - Tablespoons butter 
2 - Tablespoons chopped parsley 


Cook meat until done 
Cook spaghetti per instructions on package 
While spaghetti is cooking: 
Crack eggs into a mixing bowl. 
Mix thoroughly with whisk. 
Add cream, parmesan cheese and mix again 
Add melted butter and mix some more 
Drain spaghetti 
Add meat 
Immediately add egg/cream mixture and toss thouroughly. (Heat from the spaghetti and meat will cook the eggs.)
Cover to continue the cooking process for about 4-5 minutes 
Add chopped parsley 
Serve with a nice salad