BROWN SAUSAGE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crumble pork sausage into a large skillet over medium-high heat; cook and stir until no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Return skillet to heat; add cream of chicken soup, French onion dip, green bell pepper, red bell pepper, and onion. Fold hash brown potatoes and 1 cup Cheddar cheese into the mixture; bring to a simmer.
• Transfer sausage mixture to a 9x11-inch casserole dish; top with 1 cup Cheddar cheese. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil and continue baking until beginning to brown around the edges, about 15 minutes more.

Steps:

• Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour. Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.