Annulla Cooks

1 1/2 lb sausage, casing removed
8 oz mozzarella cheese
1/2 cup grated Parmesan cheese
1 lb pizza or bread dough
2 eggs
1/4 t oregano
2 t parsley
Salt/pepper

Cook sausage in frying pan and drain. In a large bowl, combine sausage. mozzarella, parmesan, 1 whole egg, and 1 egg white. Mix well. Add parsley, oregano, salt, and pepper.

Roll dough into a circle the size of a medium pizza. Spread sausage mixture on top and to within 1″ of the edge.

Roll up dough like a jelly roll shape, place on cookie sheet. Brush top lightly with beaten egg yolk. Bake at 350 degrees for 45 minutes until golden brown.

http://www.recipesource.com/baked-goods/breads/02/rec0210.html

Louisiana Sausage Jambalaya by Grace Lynn

“Oh Boy, is this one good! It’s a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!”

1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 serrano chili pepper, finely chopped with seeds
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs sausage cut into wedges
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice

Melt butter in large pot over medium-high heat. Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.

Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
Add sausage, broth, tomatoes and rice. Bring mixture to simmer.

Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

http://www.recipezaar.com/98137

SAUSAGE POTATO SOUP

5 c. potatoes, sliced, peeled, uncooked
2 med. onions, sliced
1 1/2 c. water
1 1/2 tsp. salt
1/4 tsp. celery salt
1 lb. bulk sausage, browned
3 tbsp. dried parsley flakes
2 c. milk, scalded

Combine first 5 ingredients in a large saucepan. Cover and heat to boiling. Reduce heat and simmer 25 minutes or until just pieces of potato remain in the thick puree. Stir occasionally.

Drain and add browned sausage and parsley flakes to the potato puree. Stir well. Add scalded milk and heat just below boiling point. Makes 6 servings. A great soup to make ahead and freeze.

http://www.cooks.com/rec/doc/0,1638,153169-253200,00.html

ITALIAN SAUSAGE SOUP by Karen Marshall

“A hearty winter favorite.”

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

http://allrecipes.com/recipe/italian-sausage-soup/detail.aspx

This is Mona’s recipe. She says, “You can also add a can of RO*TEL® tomatoes (tomatoes with chilis) for added spice!”

8 to 10 large eggs (beaten)
Sausage (cooked & drained)
Large package shredded frozen hash brown potatoes
1 to 2 cups shredded cheddar cheese

Mix together, pour into a 13 x 9 x 2 in. casserole dish and bake at 350 F for 30 to 45 minutes until done.

“The thickest, most wonderful Brunswick Stew you’ve ever had. Those of you who’ve never had Brunswick Stew will just die. If you’ve had it before, you won’t believe it. Old family recipe and the best stew around!”

1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds sausage or ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn

Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the sausage and beef and cook until evenly browned. Do not drain.

Transfer the sausage and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.

Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

http://allrecipes.com/Recipe/Get-a-Husband-Brunswick-Stew/Detail.aspx

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