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Old 07-07-2005, 06:01 PM   #11
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Sausages, peppers, and onions are a classic combo.

Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
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Old 07-07-2005, 06:18 PM   #12
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I think they'd be great cooked in with beans, lentils or greens!

Here's a suggestion..substitute your hot Italian sausage for Kielbasa, and go from there.

Kielbasa and White Bean Soup

4 cups Chicken broth
2 cups Water
10 oz Kale or spinach -- frozen
4 oz Pasta, shells, or any other small type
8 ounces Kielbasa, sliced in rounds
16 oz canned Cannelini, white kidney beans, or your favorite bean

Bring broth and water to a boil in a large saucepan.
Add frozen green vegetable and return to a boil.
Boil 3-4 minutes, breaking up with a wooden spoon.
Stir in pasta. Boil 5 minutes until almost tender.
Stir in kielbasa and beans. Reduce heat to medium and cook 3-5 minutes, more until kielbasa has plumped.

*Note: the beans, pasta and greens will absorb the seasoning, and you'll end up with some good depth of flavor without it burning your mouth up.

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Old 07-07-2005, 06:26 PM   #13
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Thank you everyone for all your great suggestions. As it turns out, I forgot that DW was not eating at home tonight so it is just me for dinner. Soooo instead of having the sausage, I am going to finish the leftover Chinese food since there is only enough for one more small meal. I will cook up the sausage and save for another day though and I am sure I will use one or more of your ideas
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Old 07-07-2005, 09:16 PM   #14
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Well I'm too late - but I like to either make or buy Hunts Traditional - mix up some shredded mozzarella, Parmesan, ricotta, and a bit of cottage cheese, eggs, all the Italian herbs/seasonings, s & P and make some orichiette pasta.

put some sauce in bottom, layer cheese mixture, pasta, sauce, sausages, cheese mixture, pasta, sauce, topped with some shredded mozzarella and bake.

Edited to say "I see where you didn't make it yet".

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Old 07-07-2005, 09:26 PM   #15
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make a potato soup and put the sausage in with it
okay do that another time lol
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Old 07-07-2005, 10:18 PM   #16
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2 pounds of Italian sausage, cut into two-inch pieces

Olive Oil

1 green bell pepper

1 yellow bell pepper

1 red bell pepper

1 large onion, any variety

6 ounces (approx) Portobello mushrooms

4 cloves of garlic

2 cups of chopped tomatoes, fresh or canned in juice

1 Tbs tomato paste

2 Tbs oregano

1 tsp thyme

2 bay leaves

1/2 tsp crushed red pepper (if desired)

Salt and pepper to taste

Cut onions, bell peppers, mushrooms, and celery into strips. Peel and chop garlic cloves. Brown sausage thoroughly in a sauté pan with olive oil. Remove the sausages and sauté the onions, and peppers in olive oil until soft. Add the garlic and mushrooms and continue to sauté until the garlic is just barely browned. Add tomatoes, tomato paste, oregano, thyme, bay leaf, crushed red pepper, salt and pepper and reduce heat to medium low. Taste the sauce and adjust the seasoning as desired. Add sausage and allow to simmer for at least one hour, stirring occasionally.
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Old 07-08-2005, 02:05 AM   #17
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Originally Posted by jkath
My ideas were all taken!
However, I'm like you - I'll take out meat, cook it, and then re-freeze for an easy mix in with sauces.
Jkath, have you tried the Make-a-Mix cookbooks? They have some great meat mixes, as well as dry mixes. Get them, and you will wonder how you got along without them!

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Old 07-08-2005, 06:55 AM   #18
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Brown and mix with brown and wild rice, cooked in chicken base. Add chopped bell peppers and onions, and even cheese if you like. Serve as a side. Try adding it to your favorite chile recipe.

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Old 07-08-2005, 08:35 AM   #19
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Caine, I'm saving your recipe to try with some venison brats that my husband and I made last fall. We added 30% pork butt to the mix, but should have added some fat-back, as they are pretty dry. We grilled some over the weekend with bacon wrapped around them, and they were good that way, but I think your recipe would be a great way to use them without adding fat.
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Old 07-08-2005, 08:54 AM   #20
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Originally Posted by amber
To add to Rainee's reply........ Or, how about sausage, peppers, and onions on a sub roll? .........
Yum... Haven't had one since I last visited the Ind State Fair, years ago.

Caine, your recipe is a keeper.

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