Slow-Cooker Kielbsa and Kraut

Ingredients

1 (24-ounce) can sauerkraut
1 (8-ounce) jar applesauce
2 pounds kielbasa, cut into serving-size pieces
1 (12-ounce) can or bottle beer

Directions

Combine the sauerkraut and applesauce in a slow cooker. Arrange the kielbasa on top. Pour the beer over all. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Serve as a main dish with mashed potatoes or as a sandwich on hard rolls.

Makes 8 to 12 servings

**Thoughts~Drain the sauerkraut! I didn't do this, and there was too much liquid. It was still very tasty though. I give this quick and easy meals two thumbs up!**

*This recipe comes from The Red Hat Society Cookbook.*

Pizza Dippers

Ingredients

2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon salt
2/3 cup shortening
1/2 lb. ground Italian sausage, browned and drained
1/3 cup plus 1 tablespoon cold water

Directions

Combine flour, cheese and salt in a mixing bowl; cut in shortening until mixture is the size of small peas. Stir in browned sausage. Add water a little at a time, tossing and stirring with a fork until dough is just moist enough to hold together. Shape into one-inch balls; arrange on an ungreased baking sheet. Bake at 450 degrees for 10 to 12 minutes, until golden. Serve hot with warm Pizza Sauce (recipe below) for dipping.

Makes 15 to 25

Pizza Sauce

Ingredients

8-ounce can tomato sauce
2 tablespoons Parmesan cheese
1 tablespoon oil
1/4 teaspoon dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon salt

Directions

Combine all ingredients in a small saucepan. Heat to boiling; reduce heat and simmer about 5 minutes.

**This recipe comes from Gooseberry Patch's Quick & Easy 2 cookbook.**

Italian Sausage Strata

Ingredients

1 lb. bulk Italian sausage
1 loaf (1 lb.) sourdough bread, cubed
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/4 cup thinly sliced green onions
10 eggs
3 cups half-and-half cream
1 tsp. ground mustard
1/2 tsp. salt
1 cup (4 oz.) shredded Italian cheese blend

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13 x 9 inch baking dish. Layer with mushrooms, onions and sausage. In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving.

Yields 12 servings

**This recipe comes from the Nov/Dec 2009 Simple & Delicious magazine.**

Polynesian Sausage Supper

Ingredients

1 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 medium onion, chopped
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup beef broth
1 tablespoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (20 ounces) unsweetened pineapple chunks
2 tablespoons cornstarch
Hot cooked rice

Directions

In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain. Add tomatoes, broth, brown sugar, garlic powder, and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes.

Combine the cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Makes 6 servings.
1 cup of this (without rice) is 4 points

This recipe comes from Quick Cooking March/April 2001.

Sausage & Beans with Rice

Ingredients

2/3 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup instant brown rice
1 cup vegetable broth
1/4 cup packed brown sugar
1/4 cup ketchup
3 tablespoons corn syrup
1 tablespoon Dijon mustard

Directions

In a large skillet, saute the onion, green pepper, and garlic in oil until onion is crisp-tender. Stir in the remaining ingredients. Pour into a greased 13 x 9 x 2 inch baking dish.

Cover and bake at 350 degrees for 15 minutes. Uncover; bake for 10-15 minutes longer or until liquid is absorbed and the rice is tender.

Makes 6 servings

This recipe is from Simple & Delicious Sept/Oct 2008.

Cinnamon Breakfast Bake

Ingredients

One 12-ounce package Johnsonville Brown Sugar & Honey Links
12 slices white bread
One 21-ounce can apple-pie filling
12 large egs, lightly beaten
1 1/2 cups milk
1 tablespoon cinnamon
1 tablespoon vanilla

Directions

Preheat oven to 350 degrees.

Prepare the links according to package instructions. Allow to cool slightly. Slice into 1/4-inch coins.

Cube the bread and place it into a greased 9-by-13-inch pan.

In a large bowl, combine the pie filling, eggs, milk, cinnamon, vanilla, and sausage coins. Pour this mixture over the bread, making certain that the apples and sausage are evenly distributed.

Bake for 35 to 40 minutes, until the eggs are set. Let stand 10 minutes before slicing.

This recipe comes from Johnsonville's Big Taste of Sausage Coobook.

Sausage Cheese Balls

Ingredients

2 lbs. Jimmy Dean sausage, uncooked
1-1/2 cups all-purpose baking/biscuit mix
16 ounces Sharp Cheddar cheese (or 4 cups shredded)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon garlic powder

Directions

Preheat oven to 375 degrees. Shred cheese and mix all ingredients. Form into 1" balls. Bake 15 minutes on ungreased cookie sheet until golden brown.

For a firmer texture, add an extra 3 cups of baking/biscuit mix and an extra 2 cups of cheese.

Yields about 6 dozen.

**Thoughts~Delicious! Huge hit at holiday parties.**

Cabbage Sausage Supper

Ingredients

2 pounds smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 cup water
1 pound carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes

Directions

In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

**Thoughts~Hmmmm, this recipe was okay. It seemed to be lacking something though. It obviously needs salt, but there was something else missing.**

Sausage 'N Sauerkraut

Ingredients

4 medium potatoes, peeled and cubed
2 tablespoons vegetable oil
1 small onion, halved and sliced
1 pound smoked sausage, cut into 1/4-inch pieces
1 package (16 ounces) sauerkraut, rinsed and well drained
1/4 teaspoon pepper
1/8 teaspoon salt

Directions

In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut, pepper and salt. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

**Thoughts~Darn delicious!**