Dishing Up Some Sausage

I'll be the first to admit that sausage is not my "go to" meat when planning menus for dinner. However, if it were left up to my husband, he would have sausage frequently. He loves sausage no matter the type - breakfast sausage, smoked sausage, kielbasa, Italian. It does not matter to him. He loves sausage. Recently I have tried a few new sausage recipes and I must admit, I have enjoyed them. 

Sausage and Wild Rice

1 (1lb) pkg ground pork sausage

1 tablespoon butter

1 large onion, chopped

1 cup celery, chopped

2 (6oz) pkg long grain and wild rice mix

1 tablespoon rubbed sage

3 ½ cups chicken broth

1. Brown sausage in a skillet until meat crumbles and is no longer pink.

2. Removed sausage using a slotted spoon; reserve the drippings.

3. Melt butter in skillet with drippings.

4. Add onion and celery and sauté until tender.

5. Add only 1 seasoning package from rice and both boxes of rice, sausage, sage and broth. Pour into a greased baking dish.

6. Bake covered 325⁰ for one hour or until liquid is almost absorbed.

7. Let stand 5 minutes before serving.

 Grilled Kielbasa and Pesto Pasta (Adapted from How To:Simplify)

1 lb penne pasta

1 smoked kielbasa sausage

½ cup basil pesto

1 tablespoon dried basil

Dash of dried oregano

¼ teaspoon garlic powder

Parmesan cheese

Salt and pepper to taste

1.Cook penne according to directions on the package. Drain and place back into the pot.

2.Slice kielbasa into ½ inch slanted slices and grill using a stove top griddle.

3. Add kielbasa to penne along with the remaining ingredients. Toss together. Sprinkle with parmesan cheese.

Sausage Bake (adapted from Recipe Girl)

1 package smoked sausage

4 or 5 large red new potatoes, cut into 1-inch chunks

1 green bell pepper, cut into 1-inch chunks

1 red bell pepper, cut into 1-inch chunks

1 large onion, sliced

2 garlic cloves, minced

1/4 cup chicken broth

1 tablespoon olive oil

1 tablespoon fresh rosemary chopped

1 tablespoon fresh thyme chopped

1/4 teaspoon ground black pepper

1.Place cut potatoes in medium saucepan; cover with water. Bring to a boil; reduce heat. Simmer 10 minutes or until crisp- tender. Drain potatoes.

2. Combine sausage, potatoes, bell peppers, onion, garlic, chicken broth, olive oil and seasonings in a 12x8-inch pan; mix lightly.

4. Bake for 30 minutes or until potatoes are lightly browned and vegetables are tender. For crispier potatoes, bake 10 to 15 minutes longer.

Enjoy.....