Sausagelentilcasserole Recipes

Steps:

• Saute the onions in the olive oil until brown (about 10 minutes).
• Add the garlic and continue to cook for a minute or two.
• Add the lentils and the sausage.
• Add the water, bay leaf, salt (at least 1 teaspoon or to taste) and pepper. Stir to combine.
• Bring to a boil, cover and turn down the heat to maintain a simmer. Cook for about 1 1/2 hrs or until lentils are tender.
• Watch the pot to make sure there is enough liquid so that the lentils don't burn.

Steps:

• Rinse lentils in water and drain well; pick out and discard any foreign material. Add to 4-quart casserole or Dutch oven. Add the boiling water, salt, and garlic. Cover and place in a 350° F oven to begin baking.
• Meanwhile, remove casings from sausage and cut into 1-inch chunks. Cook sausage in a wide frying pan over medium heat until well browned. Using a slotted spoon, remove sausage and stir into lentils. Discard all but 2 tablespoons of the drippings; add onion to drippings and cook, stirring, until soft. Stir onion and carrots into lentils.
• Cover and bake for 45 minutes. Stir tomato sauce and vinegar into lentils and bake, uncovered, for 20 more minutes.
• Garnish with parsley.

Steps:

• Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
• Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
• Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.

Steps:

• Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.
• Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.) Check the seasoning, scatter over the parsley and serve from the pan with a winter leaf salad.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente; drain and transfer to greased 13x9-in. baking dish. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and remove from pan., In same skillet, heat butter and oil over medium-high heat. Add onion, carrot, oregano, salt and pepper; cook and stir 5 minutes. Add zucchini, mushrooms and garlic; cook and stir 6-8 minutes longer or until vegetables are tender., Stir in tomato sauce, pasta sauce and sausage; pour over pasta. Sprinkle with cheese (dish will be full). Cover casserole with a piece of foil coated with cooking spray. Bake 10 minutes. Uncover; bake until golden brown and cheese is melted, 15-20 minutes longer. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
• Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x11 inch baking dish.
• Cook the sausage in a skillet over medium heat until crumbly and beginning to brown; drain. Stir the cream cheese into the cooked sausage.
• Roll the dough from one can of crescent rolls into the bottom of the prepared baking dish without separating. Bake in the preheated oven for 5 minutes. Spread the sausage mixture over the baked crescent rolls; top the sausage mixture with the remaining can of rolls. Return to oven and bake until the top layer is golden brown, about 8 minutes.

Steps:

• Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
• Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.