Sausage and Spaghetti

Grilled Meatloaf and Chunky Tomato and Sweet Onion Relish

Ingredients

2 12-oz packages of Papa George's Reduced Fat Pork Sausage Roll (Regular and Sage)

• 1 reduced fat 9 inch pastry shell
• 1 cup reduced fat cheddar cheese, shredded
• 1 cup apple, peeled and thinly sliced
• ½ cup sliced mushrooms
• ½ cup reduced fat egg substitute
• 1 ½ tablespoon flour
• ½ tablespoon salt
• ½ cup evaporated skim milk

Cooking instructions

Follow package directions to bake pastry shells, and then cool on rack. Brown Papa George Pork sausage and crumble in a large nonstick skillet (oil is not needed). Layer cheese, sausage, apple and mushrooms evenly in the cooled pastry shell. Combine other ingredients and beat well. Pour quiche mixture into the pastry shell. Bake at 375 degrees for 45 minutes or until an inserted knife comes out clean. Let sit for a few minutes and slice into 6 pieces.

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Ingredients

2 12-oz packages of Papa George's Reduced Fat Pork Sausage Roll (Regular and Sage)

• 1 lb extra lean (90% or better) ground beef
• 1 small onion, chopped
• 1 cup instant potato flakes
• 1 large egg, slightly beaten
• 1 can beef broth
• ½ cup milk
• ½ tablespoon salt

Cooking Instructions

Combine all ingredients in a large bowl and shape into a 7-inch meatball. Place in crock-pot. Cook on Low 6 to 7 hours. Remove and cut into wedges. Makes 6 to 7 wedges.

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SAUSAGE CALZONES

SAUSAGE STUFFED GARLIC BREAD DELIGHT

SAUSAGE LASAGNA

BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP

Ingredients

2 12-oz packages of Papa George's Reduced Fat Pork Sausage Roll (Regular, Sage, or combination)

• 1 stick butter
• 1 cup chopped celery
• 1 cup chopped onion
• 1 teaspoon rubbed sage
• 1 teaspoon dried oregano
• 14 ounces herbed stuffing mix
• 2 cups of chicken broth
• 1 cup of dried cranberries
• 1 cup chopped walnut
• freshly ground black pepper (to taste)
• salt (to taste)

Makes stuffing for 12-15 lbs turkey.

Cooking instructions

In 12-inch skillet, crumble the sausage and cook, stirring frequently until lightly browned and cooked through. With slotted spoon, transfer from skillet to large mixing bowl. Melt the butter. Add the onion to skillet and cook, stirring frequently, 12 minutes, or until onions are golden brown and tender. Add celery and cook 5 minutes, or until crisp-tender. Add sage and thyme; mix well. Remove from heat.

Combine the browned sausage, onion and celery mixture, stuffing mix, chicken broth, dried cranberries, and walnut; season with salt and freshly ground black pepper to taste. Toss well, add 4 tablespoons melted unsalted butter, and toss again.

Ingredients

1 12-oz package of Papa George's Reduced Fat Pork Sausage Roll (Regular, Sage, or Hot)

• 1 cup small diced onion
• 1 cup small diced celery
• 2 tablespoons butter
• 3 cups crumbled cornbread
• 3 cups cubed bread
• 1 cup chicken stock
• 1 large peeled, cored and diced apple
• 2 tablespoons chopped parsley
• 1 cup chopped red pepper
• 1 tablespoon Papa George's poultry seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon cinnamon
• 1 cup chopped red pepper
• ½ cup raisins

Makes stuffing for 2 average sized chickens.

Cooking instructions

Sauté sausage until brown. Remove from pan and place in a large mixing bowl. Sauté onions and celery in butter. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. If mixture is too dry, add more stock.

Ingredients

1 12-oz package of Papa George's Reduced Fat Pork Sausage Roll (Regular, Sage, or Hot)

• 1 package of crescent rolls (may be substituted with cooked hash brown- 3 medium potatoes)
• 1 cup of milk (skim, 1% or 2% Fat)
• 1 tablespoon of flour
• 3 cups of shredded cheddar cheese
• 8 eggs
• salt & pepper to taste

Makes 5 servings.

Cooking instructions

Crumble sausage and cook to about 160 F (do not overcook to keep the flavors alive). Spray 9x13 inches pan with PAM. Press Rolls in-place, with some being up on sides of pan. Add cheese on top. Sprinkle on flour. Spread cooked sausage on top. Separately, mix eggs, salt, pepper and pour over. Bake at 350 F for 45-50 minutes. Enjoy!

Ingredients

1 12-oz package of Papa George's Reduced Fat Pork Sausage Roll (Regular, Sage, or Hot)

• 1 lb extra lean (93% or better) ground beef
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1 large Spanish onion, minced about 2 ½ cups
• 1 12-oz can tomato paste
• 2 13 ¾ -oz cans of vegetable broth
• 3 15 1/4-oz can beans, rinsed kidney, chili and black coarsely chop kidney beans
• 1 28-oz can diced tomatoes
• 3 tbsp chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 cups water (unless thicker chili is desired)
• Salt and freshly ground pepper to taste

Cooking instructions

Heat oil in four to six quart pots over medium heat. When hot, add sausage and beef, stirring to break large chunks. Mix in garlic and onion. Add remaining ingredient. Simmer, covered for one hour, stirring often to prevent sticking. Taste and adjust seasoning. Better if made ahead. Refrigerate or freeze. When ready to serve, reheat and serve over rice and pasta.

For a hotter Chili, use Papa George's Hot Sausage. Also increase cumin and add crushed red pepper to taste.

To pressure cook: After meat is browned add the remaining ingredients and cook at low pressure for fifteen minutes. Let pressure drop of its own accord. For a thicker chili, little or no water may be needed.

Ingredients

1 12-oz package of Papa George's Reduced Fat Pork Sausage Roll (Regular or Hot); or 1 12-oz package of Papa George's Reduced Fat Pork Sausage Links (Italian)

Pizza Sauce

• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 1 (28-ounce) can tomato puree
• 1 teaspoon dried marjoram
• 1 teaspoon dried basil
• Salt and fresh ground pepper, to taste

Makes 3 cups.

Pizza Toppings

• Papa George's Reduced Fat Pork Sausage Roll (Regular or Hot) or Links (Italian), cooked
• Shredded Mozzarella
• Fresh Basil

Cooking instructions

Over medium heat, heat oil in a saucepan until hot. Add all pizza sauce ingredients, cover and bring to a boil. Uncover, lower heat and allow to simmer for 30 minutes.

Ingredients

3 12-oz package of Papa George's Reduced Fat Pork Sausage Roll ( 1 Italian, 1 Hot and 1 Regular). For a more intense and spicier taste, the Regular flavor roll may be substituted by two halves of flavored rolls (hot and Italian)

• 15 slices of Mozarella (or equivalent amount shredded)
• 3 25-oz regular pasta sauce
• 15 buns or French bread rolls

Makes about 8-10 servings.

Cooking instructions

Mix 3 flavors of Papa George's Reduced Fat Pork Sausage. The Regular flavored sausage roll can be substituted with two halves of Italian and Hot flavored rolls for more intense and spicier dagos. Form into 15 patties. Fry patties until brown. Draining of fat may not be necessary. Pour pasta sauce over them, and simmer for 2 to 3 hours to allow blending of flavors. Serve open faced over sliced bun or French bread with a shredded mozzarella on top or a melted cheese slice added. Enjoy!

Ingredients

2 12-oz Package of Papa George's Reduced Fat Pork Sausage Links (Italian or Original)

• 2 lbs spaghetti (uncooked)
• 3/4 cup green or red bell pepper chopped
• 1 diced onion
• 2 cloves of garlic, finely chopped (optional)
• 26-ounce of pasta sauce (home made preferably or your premade favorite)
• grated Parmesan cheese (as desired)
• 1 tablespoon of olive oil
• basil leaves chopped (optional)

Makes 6 to 8 servings.

Cooking instructions

Cook spaghetti as directed by package cooking instructions; drain. In a medium saucepan, cook and stir over medium heat Papa George's Reduced Fat Sausage Links, green or red pepper, onion and garlic in olive oil until vegetables are tender. Add pasta sauce in pan; cover; simmer approximately 20 minutes. Serve spaghetti with Parmesan cheese, chopped basil leaves, and garlic bread on the side. Enjoy!

Ingredients

1 1/2 12-oz Package of Papa George's Reduced Fat Pork Sausage Roll (Regular or Hot)

• 4 zucchinis
• 1/4 cup rice, rinsed and drained
• 1 clove garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup shredded Swiss cheese
• 1/2cup shredded mozzarella cheese

Makes 4 servings.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 2 tablespoons chopped fresh basil leaves, or 2 tablespoons dried
• 1 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• White pepper, to taste
• Salt, to taste

Yield: 4 cups

Ingredients

2 12-oz Package of Papa George's Reduced Fat Pork Sausage Rolls (Regular and hot)

• 2 lbs spaghetti (uncooked)
• Basic tomato sauce (Basic Tomato Sauce)
• grated Parmesan cheese (as desired)

Makes 6 to 8 servings.

Ingredients

1 12-oz Package of Papa George's Reduced Fat Pork Sausage Roll (Sage or Hot)

• 1 Package of Bow-Tie Pasta
  
• Parmesan Cheese
• Parsley
• Sweet Red Pepper (optional)
• Sherry Wine Vinegar
• Olive Oil

Cooking instructions

Warm bow-tie pasta tossed with olive oil and Parmesan cheese on a bed of cool Italian parsley, topped with cooked pork sausage patties and a dash of sherry wine vinegar. The pork patties can be prepared ahead and served at room temperature, or warm if you prefer.

Makes 4 servings.

Ingredients

1 12-oz Package of Papa George's Reduced Fat Pork Sausage Roll (Sage or Hot)

• 3 hard-boiled eggs, well-chilled
• 2 tablespoons of minced parsley
• 1¼-cup flour for coating purposes
• 1 egg, beaten
• ½- ¾ cup, fine dry breadcrumbs
• 1 teaspoon of water
• vegetable (for frying)

Cooking instructions

Peel hard-cooked eggs. Make sure the eggs are well chilled so that the sausage meat will cling to them more easily.
Combine sausage and parsley in a bowl; mix well.
Flatten the sausage on a wax paper and make a big patty to surround the eggs. Use water to smooth the surface of the baseball-shaped meat.
Very lightly flour the sausage and coat with beaten egg. Roll in breadcrumbs to cover evenly.

Pan fry while making sure each side is well cooked. Bake at 350 deg F in the preheated oven for 10 minutes. Cut in slices after cooling. Serve over a bed of spinach and tomatoes for garnishing. Use of a white sauce is optional. May also be served on a slice of rye bread with french cornichons or caper on the top. It is truly delicious!

Makes 4 servings.

Ingredients

1 12-oz Package of Papa George's Reduced Fat Pork Sausage Roll (Hot)

1 12-ounce Papa George's Reduced Fat Italian Sausage Links (casings removed)

For the meatloaf:

• 1 ½ lb very lean ground beef
• 2 cups Italian bread, ripped into chunks
• 1 cup milk (2% or 1% fat)
• 3 cloves garlic, minced or pressed in a garlic press
• 1 large yellow or white onion
• fresh parsley (flat leaf)
• fresh oregano
• fresh basil
• 1 egg
• ½ tablespoon salt, or to taste
• ½ teaspoon freshly ground black pepper
• 2 slice Mozzarella cheese

For the relish:

• 1/3 cup extra virgin olive oil
• 1 cup coarsely chopped sweet onions (Vidalia or something similar)
• Salt and Pepper
• 1 clove garlic, minced
• 4 cup peeled and coarsely chopped fresh tomatoes

Cooking instructions

Meatloaf:
1. Process the bread in a food processor or blender to make fine crumbs.
2. Pour the milk over the bread in a large mixing bowl. Let stand 10 minutes.
3. Peel the onion and grate it over a plate using the large holes of a standard grater. Grating the onion totally destroys the texture of the onion, leaving you with a puddle of onion juice and a pile of onion mush. Sounds bad, but it makes the onion melt into the meatloaf, flavoring it nicely without leaving any discernable chunks of onion. Of course, if you LIKE chunks of onion in your meatloaf, go ahead and chop it instead!
4. Add the onion to the bread along with the egg, salt, pepper, garlic, parsley, oregano, and basil. Mix well.
5. Add the ground beef, and Papa George's Reduced Fat Pork Sausage Roll and Italian Sausage. Mix very well.
6. Line a loaf pan with plastic wrap, leaving the wrap hanging out on all sides of the loaf pan.
7. Place 1/3 of the meat mixture into the loaf pan and smooth it out.
8. Top with 2 slices of mozzarella cheese. Leave a border of about 1" around the edges to give the layers a chance to seal together (otherwise, some of your cheese may leek out as in the above picture!)
9. Add 1/3 of the meat mixture.
10. Add remaining meat mixture. Smooth the top (which will later become the bottom) and cover with the protruding plastic wrap.
11. Chill in the 'fridge at least 8 hours.
12. Prepare an indirect fire on a charcoal grill, with a drip pan in the center.
13. Make a rectangle out of several layers of heavy-duty foil. The rectangle should be about 1 to 2 inches larger than the TOP of the meatloaf on all sides (the top of the meatloaf will become the bottom in the next step!). Spray the foil lightly with non-stick spray.
14. Peel back the plastic wrap from the top of the meatloaf and cover with the foil rectangle (sprayed side touching the meat). Flip the whole thing over, remove the pan, and peel off the plastic wrap.
15. Place the meatloaf (sitting on its little foil platter) in the center of the grill. Cover and grill 90 minutes, adding 5 or 6 coals to each side of the fire after 45 minutes.
16. Remove from the grill and let rest at room temperature for 15 minutes before slicing.
17. Serve with Chunky Tomato & Sweet Onion Relish.

Relish:
Meanwhile, you can make the relish:
1. Heat the oil in a shallow, wide skillet over medium heat. Use a good olive oil; its flavor is an important part of this sauce.
2. Add the onions and a little salt and pepper.
3. Sauté just until translucent but not brown.
4. Stir in the garlic and sauté 1 minute.
5. Add the fresh tomatoes.
6. Cook, stirring often, until all of the moisture evaporates and the sauce is very very thick (like a relish, even).
7. Add salt and pepper if needed.
Serve hot, warm, or room temperature.

CREAM OF WILD RICE SOUP AND SAUSAGE MEATBALLS