Sausage Florentine Potpie Recipes

Steps:

• In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling. , In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside. , On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown.

Steps:

• In a Dutch oven, cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. , Meanwhile, in a bowl, combine eggs, 1/4 cup Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture. , In each of two greased 9-in. square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese. Repeat layers. Top with remaining Parmesan. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 375°. In a Dutch oven over medium heat, cook sausage, crumbling meat, until no longer pink, 5-6 minutes; drain. Stir in tomatoes, spinach and 2 cups cheese., Pour sausage mixture into a greased 11x7-in. baking dish; top evenly with mashed potatoes. Bake 20 minutes; sprinkle with remaining cheese. Bake until cheese is melted and top begins to brown, about 20 minutes longer. Let stand 10 minutes before serving.

Steps:

• Preparation Instructions:
• Position oven rack in center of oven and preheat to 400 degrees F.
• In a large skillet, saute sausage, mushrooms and garlic until the meat is browned.
• Drain off fat and remove excess with paper towels.
• To skillet, add pizza sauce, oregano, basil, spinach, and salt and pepper to taste.
• Cook, stirring frequently, until hot.
• Place pizza crust on a lightly greased baking sheet.
• Bake for 5 minutes and remove from oven.
• Spread meat mixture evenly over pizza crust.
• Top with cheese. Bake for an additional 8-10 minutes until cheese is bubbly.
• Remove from oven, sprinkle with fresh cut basil or other fresh herbs, cut and enjoy!
• *Always cook sausage to internal temperature of 160 degrees F

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
• Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.

Steps:

• Preheat oven to 425 degree F.
• Remove sausage from casings.
• Brown sausage in a skilled, stirring to separate meat.
• Rinse and drain the grease off of the sausage.
• Add the spaghetti sauce, beans and thyme to the sausage in the skillet.
• Simmer for 5 minutes over medium heat.
• Remove from heat and stir in the mozarella cheese.
• Pour the mixture into a medium size, round oven proof skillet or pie dish.
• Unroll the crescent dough; divide into triangles.
• Arrange in a spiral with points of dough towards the center, covering the sausage mixture completely.
• Bake for 12 minutes or until the crust is golden brown and the cheese is bubbly.

Steps:

• Bring a large pot of water to a boil for the spinach. Bring an additional wide, shallow pan of water to a boil for the eggs.
• Mix together the pork, red pepper flakes, fennel seeds, garlic powder, black pepper, paprika, salt and orange zest in a medium bowl. Using clean hands, divide the sausage mixture into 4 even balls.
• Heat 2 tablespoons neutral oil in a large skillet over medium-high until shimmering and almost smoking. Add the balls of sausage, one at a time, and use the flat side of a metal spatula to press down and flatten into a patty. Cook until the patties gets a nice sear and golden crust, 1 to 2 minutes per side. Keep warm (see Cook's Note).
• Heavily salt the large pot of boiling water. Add the spinach, making sure it is fully submerged. Cook until the spinach is tender and bright green in color, about 30 seconds. Remove using a slotted spoon or strainer. Let cool slightly, then squeeze dry. Set aside in the bowl of a food processor.
• In a medium bowl, whisk together the mayonnaise, orange juice and dry mustard. Add the melted butter slowly while whisking constantly until a thick sauce forms.
• Add half the "hollandaise" to the food processor bowl with the spinach and pulse to make creamed spinach. Taste. Add more salt as needed.
• Crack an egg into a mesh strainer set over a bowl. Wiggle the mesh strainer around to release the thin, loose egg white from the egg. Delicately drop the egg into the poaching water. Cook until the white is set and the yolk is still runny, 2 to 4 minutes. Carefully remove the eggs to a paper towel-lined plate or baking sheet to absorb any excess water.
• To serve, place a sausage patty onto a plate and top with the creamed spinach mixture and a poached egg. Pour some reserved sauce over the top. Sprinkle with smoked paprika and serve immediately. Enjoy!

Steps:

• Preheat oven to 400 degrees F. Place 1 pie crust into an ungreased 9-inch pie plate.
• Mix prepared sausage, 5 eggs, mixed vegetables and cheese together in bowl; season with salt and pepper. Pour into crust. Top with remaining pie crust and crimp edges to seal. Cut 3 slits in top crust. Brush with remaining 1 beaten egg.
• Bake for 35 to 37 minutes or until internal temperature reaches 165 degrees F. If needed, cover pot pie with foil to prevent top crust from over browning.
• Let stand for 10 minutes before cutting and serving.

Steps:

• in a soup pot, combine the oil, onions and rosemary.
• cover and cook on medium heat for 10 minutes, stirring often.
• add the potatoes, salt and water or stock and bring just to a boil.
• lower the heat, cover and simmer for about 10 minutes till potatoes are tender.
• with a slotted spoon, remove and set aside 2 cups of the cooked potatoes.
• to the soup pot, add the spinach, basil and parsley, cover and cook for 1 or 2 minutes till spinach is wilted but still bright green.
• in a blender, puree the reserved potatoes with the neufchatel, grated cheese, milk and pepper.
• stir the puree back into the soup and reheat gently - adjust seasonings to taste.

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in a wide saute pan over medium-high flame. Add crumbled sausage and cook until no longer pink. Remove sausage from oil with a slotted spoon (reserve pan drippings), drain on paper towels, keep warm.
• In the sausage pan drippings, cook the onion until tender (3 to 4 minutes); add the garlic and cook until it "dances" ( additional minute or so). Drain and set aside.
• Bring a large pot of water to a boil. If desired, season with salt and cook shells according to the package directions. Drain and set aside.
• Pour marinara sauce into a large saucepan; heat through.
• Spoon 1 cup of the marinara into the bottom of a large roasting pan. Reserve remaining marinara and keep warm.
• Cook spinach per package directions; drain well and squeeze dry. Mix with ricotta cheese, mozzarella, eggs, salt, Italian seasonings, garlic powder, and parmesan cheese in a large mixing bowl. Add cooked sausage, onions and garlic; give a good stir.
• Using a teaspoon, fill each shell with the mixture (DO NOT OVERSTUFF).
• If desired, sprinkle crushed red pepper flakes over the top of each shell. Transfer shells to the prepared roasting pan; arranging them in a single layer.
• Cover with foil and bake for 15 to 20 minutes, or until cheese is heated through.
• Let the shells rest for five (5) minutes before serving. Serve with reserved marinara, warm crusty Italian bread and a freshly tossed spinach & vinegarette salad. Simply deliciousioso!

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles.
• In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture.
• Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.

Steps:

• Brown sausage in a large deep fry pan.
• Add onion & garlic; cook for a few minutes.
• Add grape tomatoes; cook for 3 minutes longer.
• Add chicken broth with butter; stir till melted.
• Add spinach (ripped in pieces if fresh); bring to boil.
• Stir in parmesan & then pasta; bring to boil, then turn off.
• Serve immediately adding addition additional Parmesan cheese to each individual bowl as desired.

Steps:

• Brown sausages in skillet or on grill.
• Peel and slice onions. Put in bottom of 6qt crock pot.
• If using peppers, seed and slice vertically. Layer on top of the onions.
• Pour frozen spinach into crock pot.
• Arrange sausages on top of the spinach.
• Pour spaghetti sauce evenly over top of everything.
• Cook on high for 2 hours then on low for 3-4 hours. OR, thaw the spinach first and cook on low for 6+ hours.
• Serve over pasta, over rice, or with a hearty, crusty, bread. Pass grated Parmesan at the table.
• Note -- If preparing for a party or a potluck you may wish to slice the sausage and make 2 layers of ingredients to better control the portions. This version could have shredded mozzarella incorporated into the layers and on top.

Steps:

• In a large saucepan or Dutch oven, cook sausage until no longer pink; drain.
• Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper. Bring to a boil.
• Reduce heat and simmer, uncovered, for 1 hour, stirring occasionally.
• Meanwhile, in a separate bowl combine eggs, 1/4 cup Parmesan cheese, and nutmeg. Stir in spinach, cooked noodles, and onions.
• Discard bay leaf from sausage mixture.
• In each of two greased 9-in square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese.
• Repeat layers.
• Top with remaining Parmesan cheese.
• Bake, uncovered, at 350 for 30 minutes or unil bubbly.
• Let stand for 10 minutes before serving.
• Note: Casseroles may be frozen before baking; thaw in the refrigerator overnight and bake at 350 for 1 hour.