Sausage Rolls

Posted on by Trish

Submitted by The Lord Riddler
Chef’s Note: Do NOT buy phyllo dough as it’s too thin.

Two boxes frozen puff pastry sheets*		1 pkg Sage Seasoned Sausage meat
1 egg, beaten		water

Let pastry thaw out at room temperature for a couple of hours & then take one slice at a time & open it out to be a rectangle.
Preheat oven to 350°F.
Gently roll the sheets out a little longer, about 1″ on all 4 sides.
Cut the pastry into 3 sections, making a total of 9 rectangles.
Take a spoonful of sausage meat & roll it between your hands to make sausage shape & put on one end of pastry square. Do this for all 9.
Use a pastry brush & gently dip it into the water & brush the opposite end of where the sausage meat is.
Roll firmly into rolls & place onto a rectangular cookie sheet. Using a knife, slice 3 air slits in the top of each pastry.
Brush the tops with the beaten egg (i.e. egg wash) & bake in preheated oven for 20-25 minutes or until golden brown.

Pasta with Sausage & Vegetables

Posted on by Trish

Submitted by Carli

1 lb. tube pasta (rigatoni, penne, etc.)		1 tbsp olive oil
1 lb. kielbasa sausage, cut into 1″ chunks		2 bell peppers (1 red & 1 yellow), diced
2 c. broccoli florets, bite size		1 tbsp minced garlic
1 14oz. can chopped tomatoes		1 c. shredded mozzarella

Cook pasta per directions until firm-tender. While pasta cooks, heat oil in a nonstick skillet over medium heat.
Add sausage & heat through. Remove with a slotted spoon & set aside.
Add peppers, broccoli, & garlic & cook until crisp-tender. Stir in tomatoes & add sausage back.
Increase heat to high & cook uncovered until hot, stirring often. Drain pasta & return to pot.
Add sausage mixture, then toss to mix.
Spoon into serving dish & top with cheese.

Posted on by Trish

Submitted by randilicious
Serves 6-8
Chef’s Note: I recommend Aidell’s Chicken & Apple or Portobello Mushroom sausage.

1 pkg (4 links) breakfast sausage, chopped		2 tbsp butter
4 tbsp flour		4 c. milk
2 tbsp extra virgin olive oil		1 pkg/roll of biscuits (e.g. Pillsbury, Grands.)
Salt & Pepper

Heat oil in a large skillet.
Over medium high heat, saute the sausage until browned & cooked thoroughly.
Stir in butter until well blended.
Stir in flour until mixture is thick & pasty.
Reduce heat to medium low & slowly add the milk, stirring constantly, until mixture is thick & bubbly. Continue stirring until desired consistency.
Add salt & pepper to taste.
As gravy simmers & thickens, prepare biscuits as indicated on the package.
For each serving, slice biscuit in half & pour gravy over open-faced biscuits.