Italian Sausage Pasta

This was so tasty!  I'd never cooked with Italian sausage before now, but it had a sweeter flavor than what I was used to (even though I got the hot Italian sausage).  I think this was the closest I've ever gotten to a 30 minute meal.  It made a lot for just the two of us, so I can tell you that it was still great reheated for lunch.  I'll make this again.

Italian Sausage Pasta

1 lb penne pasta

1 lb hot or sweet Italian sausage, removed from its casing

1/2 tsp red pepper flakes

2 Tbsp olive oil

2 (14oz) cans diced tomatoes, drained

1/2 cup diced onion

3 cloves garlic, minced

1 cup reserved pasta water

Parmesan cheese

Bring a large pot of salted water to a boil.  Cook pasta in boiling water for 8-10 minutes and drain. 

Heat oil in a large, deep skillet over medium heat.  Cook sausage and pepper flakes until sausage is evenly browned.  Stir in onion and garlic, and cook until onion is tender.  Stir in tomatoes, and cook for 8-10 minutes.  Stir in pasta and cup of pasta water, and heat through.  Sprinkle with Parmesan cheese.



Lazy Sausage Bread

I made this recipe my own after being insprired by several similar recipes.  I called it lazy sausage bread because I was too lazy to make my own dough, chop up a real onion, and measure out other spices.  I took the easy way out all the way.    I would have used refrigerated pizza dough if the bread dough hadn't been on sale; I'm sure it's still just as good. 

Lazy Sausage Bread
1 can refrigerated crusty French bread dough
1 lb hot breakfast sausage
1/2 Tbsp minced onion flakes
1 egg
1 1/2 cups shredded Mozzarella cheese
1 tsp Italian seasoning
1/4 cup Parmesan cheese

Cook sausage in skillet until browned; drain and cool on a plate lined with paper towels.  When cool, Mix with egg, cheeses, onion flakes, and Italian dressing. 

Unroll bread dough on a lightly greased cookie sheet.  Spread sausage mixture within one inch of each edge of the dough, and roll up jelly-roll style; seal edges.  Bake on greased cookie sheet for 30-35 minutes at 350.  Serve warm.

Sausage and Cheese Muffins

YUM.  These muffins are amazing!  Biz and I were lucky enough to be invited to the LSU/Auburn game two weeks ago at Auburn, and we brough these to contribute to the awesome tailgate where we were. (Of course, LSU was unlucky enough to lose, but that's a different story.)  This recipe is from my sister, who has perfected it, and now we're all lucky enough to learn from her.  I promise--you want these for your next breakfast, brunch, tailgate, or whenever.  You'll love them!

Sausage and Cheese Muffins

1 lb. hot ground pork sausage
1/2 - 1 small onion, chopped
3 cups all-purpose baking mix
1 (10.75 oz) can condensed fiesta nacho cheese soup
1 1/2 cups (6 oz) shredded Cheddar cheese
3/4 cup water

Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink.  Drain and cool. 

Preheat oven to 375.  Combine sausage, baking mix, and shredded cheese in a large bowl.  Make a well in the center of the mixture.  Stir together the soup and water; add to sausage mixture, stirring just until dry ingredients are moistened.  Spoon until lightly greased muffin tins, filling to tops of cups.  Bake for 20-25 minutes or until lightly browned. 

Sausage Balls

Sausage balls must come straight from Heaven.  After a day on the river, five of us took down this whole pound of sausage within an hour.  I dare you to eat just one of these; you can't do it!  And every occasion is perfect for celebrating with them.  July 4th?  Of course!  Baby shower?  Why not!  Christmas Eve?  Yes, please!  Are they just out of the oven?  Delicious!  Have they been sitting in the fridge all afternoon?  Fantastic.  You have to try these.  Your life will be so much better for doing so.  (And as with all of my favorite recipes, they're super easy.  Just three ingredients.)  I might make just these for Biz for his birthday; he probably likes them more than anything else I'd get for him. 

Sausage Balls 

1 lb. hot sausage

2 cups shredded Cheddar cheese

2 cups Bisquick

Preheat oven to 350.  In a large bowl, mix together all ingredients with your hands until they've been combined.  Shape into small balls and put on greased cookie sheet.  Bake for 15 minutes (I turn them over halfway through).  Enjoy!