Three Beans and Sausage

from Ball p. 129

Note: This can be stove top or crockpot. I didn't have any white beans, so I used Garbanzo beans instead and was good.

Ingredients:
1 1/2 lb. smoked sausage, cut into 1/2' pieces
1 can kidney beans, rinsed and drained
1 can white beans, rinsed and drained
1 can black beans, rinsed and drained
1 c. water
1 c. chopped onion
1 can tomato sauce
2/3 c chopped celery
1 tsp. chicken bouillon granules
1 tsp. minced garlic
1 bay leaf
1/2 tsp. pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme (used 1/8)
Hot cooked rice, was good with brown rice

Directions (slow cooker):
In a slow cooker, combine all ingredients except rice. Cover and cook on low for 4 to 4 1/2 hours or until heated through. Discard bay leaf. Serve over rice.

Directions (stove top):
Brown sausage, garlic and onion in large skillet. Add rest of ingredients and simmer 1/2 hour or so (adding water as needed to not dry out or burn) and then Serve. Discard bay leaf before serving.

Zuppa Toscana (Olive Garden's spicy sausage and potato soup)

1 lb. spicy Italian sausage
1/2 lb. smoked bacon
1 qts. water
3 2/3 C chicken broth (or 2- 14.5 oz cans)
2 large Idaho russet potatoes, scrubbed and cubed ( usually fudge and add a little more)
2 garlic cloves, peeled and minced
1 medium onion, chopped
2 C chopped kale or swiss chard
1 C heavy whipping cream or half and half
Salt and pepper to taste

Place water, broth, potatoes, garlic and onion in a pot and simmer over medium heat until potatoes are tender.

While the pot is simmering, prepare the meat: brown and crumble sausage, set aside. Brown and chop bacon set aside.

When the potatoes are tender  take 1-2 C of soup mixture and puree it. Then add it back to the pot. (This just makes it a little thicker, which I prefer). Add the sausage and bacon and simmer for 10 more minutes. Add kale and cream and heat through. Season with salt and pepper to taste.

Emily's Breakfast Casserole

from Emily

Ingredients:
4 slices bread
2 C milk
1 lb pork sausage, bacon or ham
2 tsp salt
1 C grated cheese
8 eggs
dash of pepper
1 tsp dry mustard

Tear bread slices and place in a greased 9x13 inch-baking dish. Brown and drain pork sausage, bacon or diced ham. Spoon meat over bread. Sprinkle with grated cheese. Beat together eggs, milk and seasonings. Pour over bread and meat mixture in baking dish. Cover and refrigerate over night. Bake at 350 degrees for 40 minutes. The cheese will rise to the top during baking and it will be puffy like a souffle.

Sausage Breakfast Casserole

from mom

Ingredients:
2 lbs sausage
8 slices bread
4-6 eggs
1/4 tsp. dry mustard
2 1/2 C milk
2 C cheese
1 can cream of mushroom soup
1/2 can evaporated milk

1. Brown sausage and drain.
2. Cube bread and place in bottom of 8x13 pan. (Can split into 2 pans and will cook faster)
3. Whip egg, mustard, and milk together; pour over bread.
4. Sprinkle grated cheese on top
5. Refrigerate at least 3 hours (I often prepare the night before and refrigerate overnight)

after chilling:
1. Mix soup and evaporated milk together and pour over casserole.
2. Cook at 350 degrees for about 30 minutes covered with foil and then remove foil and cook for another 15 minutes.

Serves about 8-12