Crockpot Sausage and Pepper Dinner

Here’s even MORE crock pot sausage recipes!
Psstt…not ALL are crock pot but the ARE all sausage Red Bean Sausage
2 tablespoons vegetable oil
1 pound smoked sausage of your choice, sliced
1 onion, chopped
1 green bell pepper, chopped
1/2 teaspoon minced garlic
2 tablespoons dried parsley
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon ground black pepper
2 (15 ounce) cans dark red kidney beans
1 (15 ounce) can light red kidney beans
2 (14.5 ounce) cans diced tomatoes
5 green chile peppers, chopped 1 teaspoon salt
Heat oil in a large skillet over medium high heat. Add sausage and onion and saute until onions are translucent. Add bell pepper, garlic, parsley, paprika, cayenne pepper and ground black pepper. Saute all together, stirring occasionally, until bell pepper is a little tender (about 10 minutes).
Drain and rinse kidney beans. Add all kidney beans, tomatoes and chile peppers. Stir to mix together, reduce heat to medium and let simmer for 25 to 30 minutes. Add salt to taste while simmering.
Serve hot.

Chicken Sausage Breakfast Pudding
This isn’t for the crock…but it’s pretty dang good. Sure worth a whirl when you get the time…

1 (10 ounce) package al fresco® All Natural Wild Blueberry Breakfast Chicken Sausage,
1/2- inch pieces
8 slices multigrain bread
6 ounces fat free cream cheese 2 cups fresh blueberries
1 cup egg substitute 1 teaspoon cinnamon 2 cups skim milk
1/2 cup Vermont maple syrup
Spread cream cheese on bread and cube bread. Place the cubes in a 13 x 9 baking pan, sprayed with cooking oil. Sprinkle with cinnamon, top with 1-1/2 cups of blueberries. Place sausage pieces on top of mixture in baking pan. Beat egg substitute, maple syrup and milk together. Carefully pour over mixture in baking pan.
Bake in a 350 degrees F oven for 50 to 60 minutes. Top with remaining blueberries before serving.

Zesty Crock Pot Sausage and Peppers

This recipe calls for ground sausage NOT smoked. But its dang good too!

1 pound Bob Evans® Zesty Hot Roll Sausage
1 small onion, diced
2 (28 ounce) cans baked beans
112 cup brown sugar
112 cup ketchup
2 tablespoons prepared mustard
In 3 quart Dutch oven, crumble and brown sausage with onions over medium heat. Drain. Add beans, sugar, ketchup and mustard to sausage. Bake at 350 degrees F for 1 112 hours or until hot.

Zesty Sausage and Pasta

This one’s perfect for the skillet or the crock pot…
1 pound sweet Italian pork sausage, casing removed
1 (26 ounce) jar Prego® Traditional Italian Sauce
1I2 cup sliced pitted ripe olives
1I8 teaspoon garlic powder
1I2 cup grated Parmesan cheese
4 cups large tube-shaped pasta (ziti, rigatoni), cooked and drained
Cook the sausage in a 3-quart saucepan over medium-high heat until the sausage is well browned, stirring frequently to break up meat. Pour off any fat.
Stir in the pasta sauce, olives and garlic powder. Heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the sausage is cooked through.
Stir in the cheese and pasta. Serve with additional cheese, if desired.

Spicy Sausage and Pepper Penne

3 cups penne pasta, uncooked 1 pound Italian sausage
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 (26 ounce) jar spaghetti sauce 1 teaspoon fennel seed
Dash crushed red pepper
4 ounces PHILADELPHIA Cream Cheese, cubed
1I4 cup KRAFT Shredded Parmesan Cheese
Cook pasta as directed on package.
Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add bell peppers; cook
and stir 5 min. or until crisp-tender. Stir in next 3 ingredients; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently.
Drain pasta. Add to sausage mixture; mix lightly. Top with Parmesan.

Zippy Sausage Stir-Fry

An excellent quick and easy stir fry supper!

1/2 cup chicken broth
1/2 cup soy sauce
4 tablespoons plum sauce
4 tablespoons cornstarch
1/2 tablespoon ground ginger
1 (1 pound) package Bob Evans® Zesty Hot Roll Sausage
1 cup sliced mushrooms
1 small red pepper, cut into 1 inch pieces
1 (16 ounce) package coleslaw mix
1/4 cup sliced green onions 1 minced garlic clove
4 cups cooked rice
In small bowl, combine broth, soy sauce, plum sauce, cornstarch and ginger. Stir well and set aside.
In large skillet, crumble and brown sausage, mushrooms and red pepper over medium heat until sausage is browned. Stir in coleslaw mix, onions and garlic. Cook until cabbage is softened, about 3 minutes. Stir sauce again and pour into skillet. Cook, stirring until mixture comes to a boil. Cook for 1 minute. Serve over hot rice.

Italian Sausage and Ziti Supper

Here’s an excellent baked zita and sausage dinner. I’ve not tried to convert it to the crock pot yet…but it’s in the works 

1 pound Italian sausage, casings removed
1/2 cup diced celery
1/2 cup diced onion
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
1/4 teaspoon garlic powder
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 pound dry ziti pasta
2 (4.5 ounce) cans sliced mushrooms, drained
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
In a skillet over medium heat, cook sausage with celery and onion until sausage is evenly browned, about 5 to 10 minutes. Drain excess grease, and set aside.
In another skillet over medium-low heat, combine tomatoes, tomato sauce, garlic powder, salt, and oregano. Simmer while preparing pasta.
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). In a 3 quart baking dish, layer ziti, mushrooms, sausage, mozzarella cheese, and sauce. Repeat layers, and top with grated Parmesan.
Bake for 45 minutes in the preheated oven, or until browned and bubbly.

AND here are some turkey sausage ideas too! There’s a breakfast option, a noodle dish and a savory delicious pie! Enjoy!

Turkey Sausage Breakfast Bake

1 pound ground turkey sausage
4 eggs, lightly beaten
4 green onions, finely chopped
1 (16 ounce) package frozen hash brown potatoes
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
Place turkey sausage in a large, deep skillet. Cook over medium- high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together eggs, green onions, hash browns, milk, cheddar cheese and cooked sausage. Pour mixture into a 9x13 inch baking pan.
Bake in preheated oven for 60 minutes.

Turkey Sausage and Noodles

2 tablespoons olive oil
1/2 pound turkey sausage, cut into pieces
1 large onion, chopped
3 (3 ounce) packages chicken flavored ramen noodles
3 tablespoons all-purpose flour 2 cups water
1 cup frozen green peas 1/4 cup sour cream
In a large skillet, warm oil over medium heat and saute sausage and onion for 10 minutes. Meanwhile, bring a large pot of water to a boil.
In a small bowl, whisk together 2 seasoning packets from ramen noodles, flour and water until smooth; add this sauce and peas to skillet.
Bring mixture to a boil, cover and cook for 5 minutes or until heated through.
Add noodles to large pot of boiling water and cook for 3 minutes; drain.
Remove sausage mixture from heat and stir in sour cream; do not boil. Mix in noodles and serve.

Savory Turkey Sausage Pie

2 (10 ounce) cans refrigerated pizza dough
1 tablespoon olive oil
1 pound turkey sausage links, without casings
1 onion, diced
1 green bell pepper, diced
1 (8 ounce) can tomato sauce
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 10 inch quiche dish or pie pan.
Place one sheet of pizza dough in oiled pan. If necessary, trim edges of dough to fit pan. Bake dough in preheated oven for 7 minutes. Remove and set aside.
While dough is in oven, heat oil in a large skillet over medium-high heat. Crumble sausage into skillet and saute for 2 minutes. Add onions and green peppers, and saute an additional 5 to 7 minutes, until sausage is cooked through and onion is lightly browned. Add tomato sauce and stir well.
Pour sausage mixture into baked crust, and cover with second sheet of pizza dough. Trim edges as necessary, gently seal the two crusts together, and cut steam vents in top.
Bake at 375 degrees F (190 degrees C) for 15 minutes, until golden brown.