ECKRIDGE SAUSAGE RECIPES RECIPES

ECKRICH SAUSAGE RECIPES WITH PASTA RECIPES - STEVEH…

ECKRICH SAUSAGE RECIPES WITH PASTA RECIPES - Steveh… image

This pasta is a must-try smoked sausage recipe. It just tastes so good when it’s hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch. —Margaret Wilson, Sun City, California

Provided by Taste of Home

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cups uncooked penne pasta
1 pound smoked sausage, cut into 1/4-inch slices
1-1/2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups cheddar french-fried onions, divided
1 cup shredded part-skim mozzarella cheese, divided
1 cup frozen peas

Steps:

{ "@type": "HowToStep", "text": "Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake until bubbly, 25-30 minutes. Sprinkle with remaining onions and cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer.
Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°." }

Nutrition Facts : Calories 553 calories, CarbohydrateContent 36g carbohydrate (7g sugars, CholesterolContent 70mg cholesterol, FatContent 35g fat (14g saturated fat), FiberContent 3g fiber), ProteinContent 22g protein., SodiumContent 1425mg sodium

ECKRICH® SWEET AND SOUR SAUSAGE RECIPE: HOW TO MAKE I…

Eckrich® Sweet and Sour Sausage Recipe: How to Make I… image

—Taste of Home Cooking School

Provided by Taste of Home

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 can (20 ounces) unsweetened pineapple chunks, undrained
1/3 cup packed brown sugar
2 tablespoons cornstarch
1/4 cup white wine vinegar
2 tablespoons soy sauce
1 package Eckrich® Smoked Sausage, cut into 1/2-inch slices
2 medium carrots, diagonally sliced
1 medium green pepper, cut into 1-inch pieces
Hot cooked rice

Steps:

Drain pineapple, reserving juices. Add enough cold water to juice to measure 1-1/2 cups. In a bowl, combine brown sugar and cornstarch. Gradually whisk in juice mixture until well blended. Stir in vinegar and soy sauce; set aside., In a large skillet, stir-fry sausage, carrots and pepper until carrots are crisp-tender, about 6 minutes. Stir juice mixture; stir into skillet., Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple; cook until heated through, stirring occasionally. Serve with rice.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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—Taste of Home Cooking School
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Calories per serving

Drain pineapple, reserving juices. Add enough cold water to juice to measure 1-1/2 cups. In a bowl, combine brown sugar and cornstarch. Gradually whisk in juice mixture until well blended. Stir in vinegar and soy sauce; set aside., In a large skillet, stir-fry sausage, carrots and pepper until carrots are crisp-tender, about 6 minutes. Stir juice mixture; stir into skillet., Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple; cook until heated through, stirring occasionally. Serve with rice.

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