Sausage And Potato Filling Food

SAUSAGE POTATO CASSEROLE

Steps:

• Preheat oven to 350° and spray a 3 quart baking dish or 13 x 9 baking dish with non stick spray right before filling.
• Add diced potatoes to large saucepan, cover with water, and boil for 15-20 minutes. Drain and return potatoes to pan.
• In a large frying pan, add ⅓ cup of water, smoked sausage and onions. Cook until sausage has browned on both sides. Add more water, if needed.
• Stir minced garlic into sausage and onions and continue cooking for an additional minute. Remove from heat and place on a plate lined with paper towels, set aside.
• Mix soups, broth, all three cheeses and seasonings into potatoes. Stir.
• Add in sausage and onion mixture. Stir until combined.
• Pour into prepared baking dish and bake for 40 minutes uncovered. Carefully remove from oven, let sit for 10 minutes before serving.
• Optional: top with sour cream, green onions, cilantro

SAUSAGE AND POTATO CASSEROLE RECIPE

Steps:

• Heat the oil in a large frying pan and fry the potatoes and sausages for 5 mins.
• Add the onion and pepper and cook for a further 5 mins, turning the sausages occasionally until browned.
• Add the pasta sauce, rinse the jar out with a splash of water and add to the pan. Cook, covered for 15 mins. Serve.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

SAUSAGE AND POTATOES

Steps:

• Cook sausage in a little bit of water until just done.
• Cook off water, or pour out of pan and pan fry sausage until well browned.
• Wash potatoes (or peel if desired) and cut into bite sized chunks.
• Remove sausage from pan.
• Mix soup mix with water and use to deglaze the pan.
• Add potatoes.
• Bring to a boil, cover, then simmer for about 10-15 minutes , until potatoes are done.
• Cut Sausage into disks about 1/2 inch to and inch thick.
• Add to pan and stir well.
• Simmer, with the cover off until sausages are heated through and the liquid is slightly thick.
• Serve with crisp green salad and saute'd onions and peppers with crusty italian bread.

SAUSAGE AND SWEET POTATO CHOWDER

Steps:

• In a soup pot, brown and crumble the sausage with the onion and celery. Cook until no longer pink. Drain off excess fat and return the mixture to the pot.
• Add to the pot the garlic, broth, sweet potatoes, corn, thyme, rosemary, salt and pepper.
• Bring to a boil. Reduce heat and cover and simmer for about 15 minutes or until sweet potatoes are tender.
• Add the fat free half and half and stir until heated through.
• Mix/shake together the cornstarch and milk; stir into the soup.
• When heated through, stir in the cheese, but do not allow to boil.

SAUSAGE POTATO DRESSING

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat. Add the remaining ingredients; mix well. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 35 minutes. Uncover; bake 10 minutes longer or until golden brown.