#2833 - Sausage and Beans

(by Shirley McNevich)

1/2 lb. sausage (regular, Italian or hot)
1/2 cup chopped onions
1 garlic clove (minced)
1 - 15oz. can Italian style chopped tomatoes
1 - 16oz. can kidney beans (drained)
1 - 8oz. can Hunt's tomato sauce
1/2 tsp. chili powder (optional)

In a skillet add sausage, onions and minced garlic--cook over medium heat until both sides of sausage are browned and onions are caramelized. Drain off any fat, then cut the sausage into coin shaped pieces and return them to the skillet. Add chopped tomatoes, drained kidney beans, tomato sauce and chili powder to the sausage pieces--cook/stir over medium heat until hot and thickened.

#2371 - Skillet Sausage and Noodles

(by Shirley McNevich)

1lb. loose sausage (removed from casing)
1 medium head of cabbage (shredded)
1 large onion (chopped)
2 chicken bouillon cubes
1/4 cup boiling water
2 cups Breakstone's sour cream
3/4 tsp. salt
1/2 tsp. pepper
8oz. egg noodles

Prepare egg noodles according to bag directions--drain but do NOT rinse. In a skillet over medium heat add loose sausage--cook/stir until browned. Add shredded cabbage and chopped onions--stir, then reduce heat to simmer. In a bowl add boiling water and chicken bouillon--stir until dissolved. Pour the chicken broth over the cabbage mixture--keep heat on simmer, cover the skillet and cook until cabbage and onions are tender. Open the sour cream--add salt and pepper--stir. Add sour cream and drained noodles to cabbage mixture--stir. Cook until hot before serving.

#2158 - Sausage and Cabbage Soup

(by Shirley McNevich)

1 onion (chopped)
1 carrot (sliced into thin coin shaped pieces)--less if you wish
1 garlic clove (minced)
1-2 TBSP cooking oil
6 cups chicken broth
2 cups shredded cabbage
1 - 8oz. jar sauerkraut (drained)
1 tsp. paprika
1 tsp. pepper
1/2lb. sausage (cut into coin shaped pieces)
1 red potato (diced)
1/2 cup sour cream
1/4 cup chopped fresh parsley

In a skillet add cooking oil, chopped onions, minced garlic and carrots--cook/stir over medium heat until tender--set aside. In a skillet add sausage--cook over medium heat until browned, then drain sausage on paper towels and cut sausage into coin shaped pieces. In a Dutch oven add chicken broth, shredded cabbage, drained sauerkraut, paprika and pepper--cook/stir over medium heat until boiling. Once boiling, add onion mixture, sausage pieces, diced potatoes and chopped parsley--cook/stir until potatoes are tender. Add sour cream--stir until mixed. Serve hot.