TUSCAN SAUSAGE AND POTATO SOUP RECIPE: HOW TO MAKE IT
This outstanding soup will be popular with the whole family. Though it feels special, it's actually quick to make. I like serving it with fresh hot rolls. —Lisa Sinicki, Erie, Pennsylvania
Provided by Taste of Home
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.
Nutrition Facts : Calories 400 calories, FatContent 29g fat (15g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 1073mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 12g protein.
KOREAN SAUSAGE BOWL RECIPE: HOW TO MAKE IT - TASTE OF HOME
When we hosted a student from South Korea, she shared some of her favorite Korean dishes. We especially like bibimbap. I created a variation on the dish with Italian sausage. —Michal Riege, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss sausage pieces with 1/2 cup barbecue sauce; refrigerate, covered, 4 hours., In a large skillet, heat 1 teaspoon oil over medium heat. Break egg into pan; cook until yolk is set, turning once. Remove from pan; cut into thin strips., In same pan, heat remaining oil over medium-high heat. Add carrots and red pepper; cook and stir until crisp-tender. Stir in green onions, garlic and seasonings; cook 1 minute longer. Remove from pan., Drain sausage, discarding marinade. In same pan, cook and stir sausage until no longer pink, 12-15 minutes., Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Add pasta, pasta water, carrot mixture and remaining barbecue sauce to sausage. Toss to combine. Divide among 4 bowls; top with egg strips and, if desired, additional green onions.
Nutrition Facts : Calories 672 calories, FatContent 39g fat (10g saturated fat), CholesterolContent 119mg cholesterol, SodiumContent 1620mg sodium, CarbohydrateContent 56g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 25g protein.
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TRADITIONAL SAUSAGE STUFFING RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 01 hours 15 minutes
Calories per serving
- Preheat oven to 325°F., In a large skillet, cook sausage over medium heat for 5 minutes., Add the celery, onions and carrots., Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender., In a large bowl combine the stuffing cubes and sausage mixture. Stir in broth, eggs and parsley; toss to combine., Spoon into a greased 13-in. x 9-in. baking dish., Cover and bake for 30 minutes., Uncover and bake 10 minutes longer or until a thermometer reads 160?F and top is lightly browned.
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Reviews 4.6
Total Time 1 hours 0 minutes
Category Sausage Stuffing and Dressing
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TUSCAN SAUSAGE AND POTATO SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 400 calories per serving
- In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.
TRADITIONAL SAUSAGE STUFFING RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Calories per serving
- Preheat oven to 325°F., In a large skillet, cook sausage over medium heat for 5 minutes., Add the celery, onions and carrots., Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender., In a large bowl combine the stuffing cubes and sausage mixture. Stir in broth, eggs and parsley; toss to combine., Spoon into a greased 13-in. x 9-in. baking dish., Cover and bake for 30 minutes., Uncover and bake 10 minutes longer or until a thermometer reads 160?F and top is lightly browned.
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