Sausage recipes wanted

[recipelover]

I found a few recipes in the postings for using low-fat sausages in Main Dish recipes and then found that I really didn't have a place in my recipe summary that fits. So, I am starting a new thread and asking all of you to add any recipes you have using sausage (turkey, chicken, low-fat) to this thread. Please do not include egg dishes or soups. Post those into the other threads.
Thanks

Cabbage and Sausage Stirfry, P1 [posted by Dolly-VA]

Heat a little olive oil in a med skillet. Throw in about 2 cups chopped green cabbage and 1/2 small onion, chopped. Saute a few minutes. Add 1 chicken or turkey sausage (like Aidells or Hanns Brand) cut into thin slices, 1 tablespoon or more seedy prepared mustard and worcestershire sauce to taste. Heat till cabbage is tender and all is hot. This is so good!

Sausage Salsa Cauliflower, P1 [posted by Dolly-VA]

2 cups chopped cauliflower (just use a knife and make little bits)
Olive oil
LF breakfast sausage (a single serving amount or any kind of sausage really)
1/4 - 1/3 cup Sweet Salsa (I have a giant container of Mango Salsa in the fridge from Costco that I use for this)
worcestershire sauce
RF sour cream

Heat oil in skillet. Add cauliflower. Cut sausage into little pieces; add to cauliflower. Pour in salsa. Cover pan and simmer till cooked (about 5 minutes, just test a piece of cauliflower.) Add a couple shakes of worcestershire sauce. Serve with a blop of sour cream and enjoy!

Savoy Sausages, P1 [posted by pixietoes]
(from Cheap Thrills Comics)

It's really easy and yummy. You could start it the night before and just bake it when you get home from work which couldn't be any more convenient. I love this zero starch idea! FWIW, I would double the veggies (including cabbage) to meat ratio, and I would slice up the sausages before putting them on the cabbage.

3 c. savoy cabbage, sliced thin (about half a head)
4 large italian seasoned sausages (could be chicken or turkey sausage)
2 c. sliced mushrooms
1 c. sliced onions
1 clove garlic, minced
1/2 t. fennel seeds

Place cabbage in casserole dish sprayed with Pam. Brown sausages on all sides and lay on top of the cabbage. In the same pan, sautee mushrooms, onion, garlic and fennel seed until onions are tender. Smother sausages and cabbage with mushroom-onion mixture. Cover casserole (I used tin foil) and bake at 350 for 20 minutes. Uncover and bake for another 10 minutes. Serve.

Homemade Turkey Sausage, P1 [posted by LadyT]

If you like sausage, you really have to try this recipe! I made this last night and had it for breakfast this morning. It's quick, easy and delicious! I'll never buy the stuff in the stores again!

1lb ground turkey
2 drops liquid smoke
1 tsp salt
1 1/4 tsp sage
1 tsp sugar (I suppose you could also use Splenda)
1 tsp poultry seasoning
1/2 tsp pepper
1/4 tsp thyme

Thoroughly mix all ingredients together. Form into patties and cover with plastic wrap OR roll in plastic wrap, forming a chub. Refrigerate several hours or overnight to allow the flavors to permeate.

To cook: spray a non-stick frying pan with a little cooking spray. Add patties and cook over medium heat, turning once, until browned.

Makes about 6 to 10 patties, depending on size.

Down Home Casserole, P1 (use changes in parentheses) [posted by recipelover]
(from allrecipes.com)

This is a great all-in-one pan recipe. It is good when you want something easy and have all your vegetables and protein in one dish. I don't measure anymore. I just use whatever vegetables I have and saute them together. Then I stir in the sausages; cover and cook until sausages are hot. Here is the original recipe:

6 slices bacon (use turkey bacon)
4 potatoes - peeled and sliced thin (Omit this or use turnips, cauliflower, etc. instead)
1 large head fresh broccoli, chopped
1/2 cup chopped celery
2 carrots, chopped
1 onion, chopped
1 pound kielbasa sausage, cut into 1 inch pieces (use turkey, chicken low-fat sausage)
salt and pepper to taste

In a large, heavy skillet over medium high heat, fry the bacon until crisp, about 10 minutes. Remove the bacon and leave the fat in the skillet (with turkey bacon you may need to add a little olive oil).
Then place the potatoes, broccoli, celery, carrots, and onion, reduce heat to medium and saute for 5 minutes. Place the kielbasa over all, to allow the juices to trickle down over the vegetables.
Saute for 5 to 10 more minutes, or to desired tenderness on the vegetables. Season with salt and pepper to taste, crumble the reserved bacon and return it to the skillet, and stir to combine.

Recipelover's note: I cover the pan and sort of steam the vegetables and then after adding the sausages, I do the same.

Ro-Tel Cabbage and Onions, P1 [posted by Chatty]

1 small head of cabbage, shredded
half of a large red onion, sliced
garlic powder to taste
1 can Ro-Tel tomatoes
I also put some sliced sausage (brats) in it while it cooked, you could use turkey or chicken sausage if you're cutting fat.

Place all in a large skillet. Cook covered over medium heat until cabbage is tender, about 20-30 minutes.

Apple Maple Chicken Sausage, P2 [posted by pb&j]

Made this up tonight - quite good!

1/4 cup celery, chopped
1/4 cup onion (or scallions), chopped
1 small apple, cored and diced
1/2 cup mushrooms, diced

Saute the above ingredients in 1 T. canola oil, until golden.

In a bowl, mix up:
1 lb ground chicken breast (could also use lean ground turkey)
1/4 cup SF maple syrup
1 teaspoon cinammon
1/2 teaspoon nutmeg
1 teaspoon minced garlic
1 teaspoon grill seasoning (I used Montreal steak seasoning, but a mixture of black & red pepper & salt would do)

To make sausage: add sauteed mixture to chicken mixture, form into patties or links, then broil or grill until chicken fully cooked.

I just made a "crumble": Add chicken mixture to sauteed vegetables, and saute until chicken is fully cooked, crumbling the chicken. If it gets a little dry while cooking, add 1/2 cup low-sodium broth or water to saute.

I had this over spaghetti squash, but it would be great over brown rice, too. enjoy!

Cabbage Jambalaya, P1 or P2 w/rice [posted by smartie]

Use ground beef with a low fat percentage, and smoked turkey andouille sausage for lower fat (and better SBD) ammount. This is great, easy, and tastes even better on day 2.

1 pound ground beef
1 pound smoked sausage, cut into 1/4 inch slices
1 onion, chopped
3 stalks celery
1 clove chopped garlic
1 medium head cabbage, chopped
1 (14.5 ounce) can stewed tomatoes
14 1/2 fluid ounces water (chicken broth or beer)
1 cup uncooked rice (cut back ammount, or leave out)
garlic salt, salt, fresh ground pepper, cajun seasoning - all to taste

In a large stock pot over medium high heat, combine ground beef, smoked sausage, onion, celery and garlic. Cook until beef is evenly brown. Stir in cabbage, tomatoes, water and rice. Season with garlic salt. Bring to a boil, then reduce heat to low. Cover and cook for 35 to 40 minutes, or until rice is done.

Sausage & Sauerkraut, P1 [posted by Shotsie]

Here's a winter recipe for you.
1lb german turkey sausage (or other low-fat turkey sausage)
1/2 onion
1 tsp olive oil
2 cans sauerkraut -drained

Cut sausage into 4 pieces. saute in a skillet with the onion and oil. until sausage starts to brown. Add kraut and heat together for 10 minutes. Serve with a spinach salad for a great SBD meal!!.

[ami]

"Sausage" and Vegetable Combo Phase 1

This recipe uses soy sausage style crumbles, which are available under several different brand names and can be found at many grocery stores.

Ingredients:
1 cup soy sausage style crumbles
1 teaspoon olive oil
2 cups sliced mushrooms
1 cup sliced zucchini
1/2 cup sliced yellow squash
1 cup chopped green pepper
1/3 cup chopped onion
1 1/2 cups Italian stewed tomatoes

Directions:
Cook sausage style crumbles according to package.
Set aside. Heat olive oil in frying pan.
Add mushrooms, zucchini, yellow squash, green pepper, and onion.
Sauté until crisp tender.
Stir in sausage style crumbles and tomatoes.
Heat through and serve.

=============

Sweet Turkey Sausage Tagine - Phase 1
Makes 2 servings

8 oz. turkey sausage (check label for 3 or less grams of sugar)
2 tsp. olive oil
1/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup can diced tomatoes (check label for 3 or less grams of sugar)
2 cups low sodium chicken broth
1 Tbs. slivered almonds
1 tsp. ground ginger
1 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 cup fresh green onions
1/4 cup 1-inch pieces of red bell pepper
1 Tbs. lemon juice
1 tsp. hot sauce or to taste
Salt and pepper to taste

Place sausage in skillet and cook over medium-high heat, adding oil as needed to avoid sticking. Turn frequently until browned on all sides.
Stir in the onion and garlic and cook until golden, 3 to 5 minutes.
Add the tomatoes, chicken broth, almonds, ginger, paprika, cinnamon, and bring to boil.
Add beans. Simmer for 10 minutes, then add the peppers and cook 5 additional minutes.
Just before serving, stir in the lemon juice and hot sauce, and season with salt and pepper to taste.

Note:
If you're in phase 2, serve this dish with some brown rice or couscous.

============

Cannellini and Turkey Sausage Salad - P1

DRESSING
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon olive oil

SALAD
1 lb turkey sausage, cooked and diced
1/2 cup roasted red peppers, diced
1/2 cup red onions, diced
2 (15.5 ounces) cans cannellini beans, rinsed and drained (white)
1/3 cup fresh parsley, chopped
salt and pepper, to taste

1. Whisk together the vinegar and mustard and incorporate the oil into the mixture slowly.

2. Toss in the remaining ingredients together with the dressing Chill until ready to serve.

===========
Turkey Sausage with Peppers - Phase 1
Makes 4 servings

2 tsp olive oil
1 onion, halved lengthwise and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
1 green pepper, seeded and thinly sliced
1 fennel bulb, trimmed and thinly sliced
2 garlic cloves, thinly sliced
1 can diced tomatoes
Salt and pepper to taste
1/2 lb. turkey sausage
1/4 cup chopped basil
2 Tbsp chopped parsley
Parmesan cheese (optional)

In a large skillet sauté veggies until golden brown.
Stir in the tomatoes, salt, pepper. Reduce heat and simmer, stirring occasionally.
Add the sausage; simmer covered, stirring occasionally until flavors are blended, about 20 minutes. If the sauce becomes too dried, add 1-2 Tbs of water.
Add the basil, and parsley to mixture. Toss to combine.
Serve and top with Parmesan cheese if desire.
If in Phase 2 serve over whole-wheat pasta.

[sasha_monkey]

I made this the other night and my husband loved it. Even the leftovers got eaten.

Chicken Sausage Pasta

phase 2 (because of the pasta, I guess if you didn't use the pasta it would be OK for P1)

4 servings of whole wheat pasta, cooked (I used rotini)
1 to 1&1/2 pounds chicken sausage (my local Lowes's Food has these amazing fresh chicken sausages. I used half tomato basil flavor and half spinach & feta flavor)
1 jar prepared no sugar added, low fat tomato sauce (I used Ragu with sundried tomato)
1 can diced tomaotes
1 can mushrooms (fresh mushrooms would work too, but I would saute them first)
olive oil
1 or two green or red bell peppers, cut into chunks (I used 1 red and 1 green)
1 onion, diced
3 garlic cloves, minced
2 tsp. Italian seasonings
1 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Splenda
pinch of red pepper flakes
salt and pepper to taste
grated Parmesan cheese

Cut open the chicken sausages and remove the meat from the casings.
Over medium-high heat saute the onion and bell pepper in some olive oil for about 2 minutes. Add the garlic, Italian seasonings, oregano, and red pepper flakes and saute for 1 minute. Add the chicken sausage and cook, until the meat is cooked through. Add the prepared tomato sauce, diced tomato, mushrooms, paprika, splenda, salt and pepper. Stir together and bring to a simmer. Allow to simmer for 15 or 20 minutes, taste and adjust seasonings as needed. Serve with the cooked whole wheat pasta and some grated Parmesan cheese.

[futballuvr73]

I make a really good bratwurst grill every summer. Hope your family likes it as much as mine!

Bratwurst Grill (should be P2 appropriate)

1 package light brats (I use Premio brand, very lean)
2 TBSP Beefer-Upper (liquid boullion), mixed with 1/2 c water
2 sweet potatoes, scrubbed (peeled if desired) and cut into 2 inch pieces
1 red onion, cut into eight wedges
1 pound baby carrots
2 red potatoes (for my family, leave them out if eating SB), scrubbed and cut large

Cut the brats into three pieces each and place in a large bowl with the remaining ingredients. Mix well. Put everything into a large 9x13x2 foil roasting pan (if baking use a regular 9x13x2 pan), cover with foil. Preheat grill to medium (or oven to 400) and put pan in the middle of grate over indirect heat. Close the lid and grill for an hour. Serves 4-6 depending on your eaters!

So good! I make it with the red potatoes because my family doesn't like the sweet ones. If you are eating SB friendly, then leave them out and add more carrots.

I even make this in the winter sometimes just for the feel of summer!

[wholefoodsbaby]

Cauliflower,Leek,Sausage Kugel with Almond-Herb Crust ;P-2

8 cups cauliflower florets (from 2 medium heads of cauliflower)
6 tablespoons olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
6 tablespoons unsalted matzo meal (you can use whole wheat but I just toasted up 2 slices of whole grain bread and made crumbs)
3 large eggs
1/2 cup chopped fresh parsley, divided
1/2 cup chopped fresh dill, divided
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1/3 cup almonds, toasted, chopped
1/2 lb. chicken apple sausage, cut in half-moons

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add sausage and saute 3-4 minutes more. Add leek mixture to cauliflower. Mix in matzo meal or bread crumbs.
Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.
Brush 11x7-inch baking dish with 1 tablespoon oil (didn't do this and it didn't matter). Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)
Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

I realize that Kugel is frequently made for Passover, hence the matzo meal and lack of meat, but I added bread crumbs and sausage to mine because I liked it and don't follow religious dietary restrictions.

[recipelover]

Just copying in some recipes from another posting:

Homemade turkey sausage, P1 [from lesame]

I make my own sausage with ground turkey, ala Cracker Barrel. Here's my recipe:

1 lb ground turkey (the lean stuff)
1/2 T salt
1/2 T ground black pepper (I like mine spicy)
3/4 T garlic powder
couple dashes hot sauce

Mix all and form into patties. "Fry" in a well-sprayed non-stick pan until very brown. Awesome! My family prefers these to "regular" sausage.

Homemade Breakfast Sausage, P1 [posted by angier73)
Charles Pierce
From Every Day with Rachael Ray
November-December 2005

8 Servings
Prep Time: 15 min (plus chilling); Cook Time: 30 min
I grew up as part of a large extended family in Columbus, Georgia. Good food was always so much a part of our animated conversation. At breakfast on Christmas morning, a great bustle was generated by the bowls of eggs being passed around, along with yeasty rolls, fresh biscuits, butter and homemade jams, and particularly by covered casseroles of hot grits and platters of ham, bacon and sausage. —Charles Pierce

1 1/2 pounds ground pork (I used very lean ground pork)
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried sage
1 teaspoon dried marjoram

1. In a large bowl, combine the pork, salt, pepper, sage and marjoram and mix well with a fork. Knead the sausage into a large ball. (Taste for seasoning by pinching off an olive-size piece of sausage and placing it in a small nonstick skillet. Cook the small piece over medium heat, turning often, until it's no longer pink in the center, 3 to 5 minutes. Taste, then add additional salt, pepper or herbs to the sausage mixture as desired.)
2. Cover the bowl with plastic wrap and chill the uncooked sausage mixture for 1 hour. Using your hands, form the meat into 24 uniform balls, then flatten each into a patty.
3. Place 8 of the patties in a large nonstick skillet and cook over medium heat until browned and cooked through, about 5 minutes per side. Drain on paper towels, repeat with the remaining patties and serve.

[recipelover]

Wasn't sure where to copy this, but I chose this Sausage link to do so:

Sausage, Chicken, Shrimp Gumbo, P2 (because of the flour) or P1 (without the flour) [posted by mom41]

Anyone looking for a hearty Gumbo that's quick and easy. I have one that my family loves. Thought I would share it.

~1/3 c all purpose flour (this is to make the roux)
~1/4 c cooking oil
~1/2 c chopped red onion
~1/3 c chopped celery
~1/3 c chopped green bell pepper
~1 1/2 c sliced okra or one 10oz pkg frozen cut okra, thawed
~4 cloves garlic minced (or 2 tbsp of already minced garlic in jar)
~1/4 tsp black pepper
~1/4 tsp red pepper or cayenne pepper
~1/2 tsp Old Bay Seafood seasoning (or other seafood seasoning of choice)
~3 cups chicken broth (homemade or low sodium canned) heated.
~2 bay leaves
~1 pkg of Oscar Meyer Turkey Smoked Sausage quatered lengthwise and cut into 1/2 slices

~8oz small cooked shrimp, peeled, deveined, tail off (if bought frozen, thaw first.)

~ 1 1/2lbs boneless chicken breast cut into bite size pieces

~1 cup cooked rice


For roux, in a large sauce pan or Dutch oven, combine flour and oil until smooth. Cook over medium-high heat stirring constantly for 5 minutes or until roux is dark reddish brown. (this happens quickly)

Stir in onions, celery, peppers, garlic, black and red pepper. Cook over medium heat for 3 to 5 minutes or until the veggies are just crisp-tender, stirring often. Gradually stir in heated chicken broth, smoked sausage, okra and bay leaves. Add chicken and bring to boil. Reduce heat and add shrimp. Cover and simmer 20 to 30 minutes or until chicken is done. Discard the bay leaves. Add rice and serve in bowls.

[Feeling great]

So if we are allowed beef (lean), then how about beef sausage? My family butchers our own meat, so there are no chemicals added in it, is that okay for beef sausage

[ami]

Beef sausage is fine, as long as it's low in saturated fats.
I don't know how your family's sausage is in that department, do they label it? do they use lean meat for the sausages?

[Magna]

Sausage crumbles

1/2 lb lean ground beef
1 Tbsp sage
1 tsp. fennel seed
1/2 tsp allspice
generous amount of salt and pepper
1 Tbsp olive or canola oil

Put the oil in a large, flat skillet. Mix the spices into the ground beef by hand, then crumble the ground beef in small pieces (like small meatballs) into the skillet. Turn the heat on and brown.

The measurements are approximate - you may need to adjust them depending on your tastes and the strength of the spices you use. The inexpensive Mexican or Asian spices sold in cellphane bags work well. Use the sausage crumbles in any recipe where you'd use crumbled sausage - eggs, Italian cooking, etc. Makes a good pizza topping.

[living_out_loud]

Sausage with Dilled Rice

I adapted this recipe from Chatelaine magazine. Was a hit with the whole family. You can always sautee veggies and meat if the bbq is not handy. Really, any veggies you like will work here.

4 lean large sausages, preferably hot Italian
4 ripe but firm tomatoes
2 peppers, preferably different colours
3 tbsp (45 mL) olive oil
2 cups (500 mL) uncooked brown rice (quinoa would be nice too)
1 head broccoli, cut into small florets
1 lemon
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) each chopped fresh dill and basil or 2 tsp (10 mL) dried basil and 11/2 tsp (7 mL) dried dillweed
3 green onions, thinly sliced

1.Oil grill. Heat barbecue to medium-high. Prick sausages in several places. Thickly slice tomatoes and halve peppers. Brush with about 1 tbsp (15 mL) oil. Place all on grill. If they won't fit, add only half the tomatoes. Cook, covered, turning often. Remove tomatoes to a big baking sheet when grill marks form, 2 to 4 min. Then add remaining tomatoes. When peppers are charred and sausages cooked, 12 to 16 min, remove to the baking sheet.
2.Meanwhile, boil rice following package directions. Two minutes before rice is cooked, stir in broccoli. Drain and turn into a big bowl. In a small bowl, whisk 2 tbsp (30 mL) each oil and lemon juice, ½ tsp (2 mL) each salt and pepper. Stir into rice mixture. Chop grilled tomatoes and peppers. Slice sausages. Prepare herbs and onions. Stir all into rice. Taste. Add more juice and salt if needed. Delicious warm or at room temperature. Will keep overnight in the refrigerator

[Magna]

I made a pizza this weekend and had sausage crumbles left over (see 2 posts above). I had them in the fridge in a plastic bag, and used them in a quick braised cabbage - very tasty!

The braised cabbage was just a bag of finely shredded cabbage (they sell this as cole slaw mix), braised in a nonstick skillet with olive oil, salt, caraway seeds, and a few splashes of vermouth and vinegar. I turned the cabbage with tongs until it was tender.