Here is the link to the original recipe:
http://www.cooks.com/rec/view/0,175,133181-245192,00.html?pg=2&opt=old
After reading the comments on it, I changed it up a little. Here are the changes I made-
-I used 1 lb of sausage instead of 3/4 lb (Jimmy Dean Original)
-I added 2 tbsp butter and 1 tbsp oil to the sausage after it was cooked because there wasn't much grease
-I used 6 tbsp flour
-I added salt & pepper to taste (not sure how much)
I didn't make my own biscuits; Grands Southern Style in a can works just fine for me ;)
Oh, and I cooked the sausage on medium, and turned it up to med-high after I added the milk, until it was boiling. Then I turned it down to med-low to simmer until thick. Make sure to stir frequently!
Posted by: Tabitha
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Friday, May 20, 2011
Ratatouille
I served it over penne pasta. Also, my hubby isn't too big on veggies, so I added some Italian sausage to it for him.
1 med. eggplant, peeled and chopped into 1" chunks
2 zucchini, quartered and chopped
1 (28 oz) can diced tomatoes
1/2-3/4 cup chicken broth
1/2 onion, chopped
2 cloves garlic, minced
2-3 links Italian sausage, casings removed
2 sprigs rosemary stripped and leaves chopped (all the recipes I found actually called for thyme, but I didn't have any, so use whatever you like better)
2-3 tbsp fresh chopped basil
salt & pepper
olive oil
Heat a couple tbsp of olive oil in a large, deep skillet over med-high. Brown the sausage, then add the onions and garlic. Cook until softened. Add the eggplant and 1/4 cup of chicken broth. Cover and cook until the eggplant begins to soften. Add the zucchini and 1/4 cup more chicken broth. Cover and cook until zucchini begins to soften. Add the tomatoes and rosemary. Salt and pepper to taste. Simmer until everything is cooked through, adding a little more chicken broth if necessary. Stir in the chopped basil a minute or two before serving.
Posted by: Erika
1 med. eggplant, peeled and chopped into 1" chunks
2 zucchini, quartered and chopped
1 (28 oz) can diced tomatoes
1/2-3/4 cup chicken broth
1/2 onion, chopped
2 cloves garlic, minced
2-3 links Italian sausage, casings removed
2 sprigs rosemary stripped and leaves chopped (all the recipes I found actually called for thyme, but I didn't have any, so use whatever you like better)
2-3 tbsp fresh chopped basil
salt & pepper
olive oil
Heat a couple tbsp of olive oil in a large, deep skillet over med-high. Brown the sausage, then add the onions and garlic. Cook until softened. Add the eggplant and 1/4 cup of chicken broth. Cover and cook until the eggplant begins to soften. Add the zucchini and 1/4 cup more chicken broth. Cover and cook until zucchini begins to soften. Add the tomatoes and rosemary. Salt and pepper to taste. Simmer until everything is cooked through, adding a little more chicken broth if necessary. Stir in the chopped basil a minute or two before serving.
Posted by: Erika
Sausage Cheese Balls
2 1/2 C. Biscuit mix
2 C. Sharp Cheddar Cheese
1-lb. roll sausage
Mix all ingredients together and then chill for 1 hr.
Remove from refrigerator and roll into 1-inch balls.
Place balls on a sprayed or lightly greased cooking sheet.
Bake 325 degree oven for 20 minutes or until browned.
Posted by: Michelle
2 C. Sharp Cheddar Cheese
1-lb. roll sausage
Mix all ingredients together and then chill for 1 hr.
Remove from refrigerator and roll into 1-inch balls.
Place balls on a sprayed or lightly greased cooking sheet.
Bake 325 degree oven for 20 minutes or until browned.
Posted by: Michelle
Slow-Cooker Jambalaya
*Not too spicy--my girls LOVED it!
1 lb boneless/skinless chicken cut into 1 inch cubes
1/2 lb andoulle sausage, dice (I used kielbasa)
1-28 oz can diced tomatoes
1 medium onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 cup chicken broth
2 tsp oregano
2 tsp creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
1 lb frozen, cooked, and peeled shrimp--thawed
Rice to serve it with
In crockpot, combine all ingredients except shrimp and rice. Cover. Cook on low for 7 hours. Stir in shrimp. Cover and cook until shrimp is heated (about 5 mins.) Discard bay leaves. Serve over rice.
Posted by: Tonya
1 lb boneless/skinless chicken cut into 1 inch cubes
1/2 lb andoulle sausage, dice (I used kielbasa)
1-28 oz can diced tomatoes
1 medium onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 cup chicken broth
2 tsp oregano
2 tsp creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
1 lb frozen, cooked, and peeled shrimp--thawed
Rice to serve it with
In crockpot, combine all ingredients except shrimp and rice. Cover. Cook on low for 7 hours. Stir in shrimp. Cover and cook until shrimp is heated (about 5 mins.) Discard bay leaves. Serve over rice.
Posted by: Tonya
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