Sausage Vermicelli Recipes

Steps:

• In a 4 quart Dutch oven cook sausage, onion and garlic in hot oil over medium high heat until sausage is lightly browned and onion is tender.
• Add broth and water to Dutch Oven; bring to boiling. Add pasta; cook for 3 minutes, stirring frequently. Add spinach and pepper; cook about 1 min more or until spinach wilts. Stir in cream. Serve immediately.

Steps:

• 1. Preheat oven to 350. Grease a 12 x 18 cake pan.
• 2. Cook pasta, adding 4 tsp of beef boullion to the water. Drain, but don't rinse.
• 3. ~Meanwhile~ Saute italian sausage, drain if needed. Set aside.
• 4. If you're using fresh mushrooms, saute mushrooms, green pepper and onions in butter, garlic, pepper, and italian seasoning. (If you're using canned, just saute the onions, green pepper, and seasonings, then add the canned mushrooms at the very end of sauteing). Add the italian sausage back in.
• 5. Add soups, sour cream, and parmesan cheese, and milk. Mix well. Stir in cooked noodles and season to taste.
• 6. Pour into the prepared pan and top with mozzarella cheese. Cover.
• 7. Bake at 350 for an hour covered, then an additional 10 minutes, uncovered. Let set 5 minutes before serving.

Steps:

• In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Remove meat and vegetables with a slotted spoon and set aside.
• In the same skillet, combine the water, rice and soup mixes. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Stir in sausage mixture; heat through.

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly. , Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape.