Recipe: Recipes Using Summer Sausage for Omie

Summer Sausage Stuffed Squash

6 yellow squash
1/4 c. onion, chopped fine
1/4 tsp. salt
2 1/2 tbsp. Parmesan cheese
1/2 lb. summer sausage
1/2 c. herb-seasoned stuffing

Wash and cook in salted water 8 to 10 minutes, until tender but firm. Trim stems. Cut length-wise. Remove pulp, leaving shell. Cook sausage and onion in skillet over medium heat until brown, stirring to crumble. Drain. Stir in pulp, stuffing, and salt. Place shells in a 9 x 13 x 2 inch dish. Spoon sausage mixture in shells. Sprinkle cheese. Bake at 350 degrees for 30 minutes or until brown. Serves 6.
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Sausage and Zucchini Soup

1 lb. summer sausage or bulk pork sausage
1 med. onion, chopped (1/2 c.)
1/2 c. coarsely chopped green pepper
1 clove garlic minced
1 (16 oz.) can Mexican style stewed tomatoes
2 c. water
1 (10 1/2 oz.) can condensed beef broth
1/2 of a 6 oz. can tomato paste (1/3 c.)
1/2 tsp. chili powder
1/3 c. quick cooking rice
1 med. zucchini, halved lengthwise and sliced 1/2 inch thick
1 can white beans

In large saucepan cook sausage, onion, green pepper and garlic until onion is tender and sausage is brown. Drain off fat. Cut up any large vegetables in stewed tomatoes add to sausage mixture with water, broth, paste, chili powder, rice, zucchini and beans. Cook for 1 hour on low heat.
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Summer Sausage Stew

2 tbsp. Olive oil
1 lb. Summer sausage
1 medium Onion, sliced
2 cloves garlic, chopped
3 Bell peppers, seeded and sliced
1(28oz) can chopped tomatoes
2 C. Water
1 C. small pasta
1/4 C. Chopped fresh basil

Heat the oil in a large skillet with a lit over medium heat. Add the sausage and onion and cook until the sausage is brown and the onions are tender. Add the garlic and peppers and cook for 2 minutes more. Add the tomatoes, water, psta, and basil to the pot and raise the heat until the liquid boils. Turn the heat to medium low, cover ad simmer for 25 minutes or until the sausage is cooked and the pasta is tender.
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Daddy's Sausage and Peppers
Source: AMYM20
Original recipe yield: 6 servings.

1 lb. summer sausage
1 tablespoon garlic flavored olive oil
3 green bell pepper, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 (14.5 ounce) can diced tomatoes, drained
2 tablespoons Italian seasoning
6 cloves garlic, chopped
1 large onion, cut into wedges
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
2 tablespoons garlic flavored olive oil

Slice each sausage into pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage, and cook until browned, turning as needed.

Drain excess grease, then add the green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the remaining olive oil over all, and reduce the heat to medium-low. Cover, and let simmer for 15 minutes.

Remove the lid, and stir. Add the garlic and onion to the pan. Sprinkle with Parmesan cheese. Cover, and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.
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Pasta Pasta Bake with Summer Sausage

8 ounces fettuccine noodles
1 pound summer sausage
1/4 cup chopped onion
1 can (4 ounces) sliced mushrooms, undrained
2 tablespoons pimiento-stuffed olives, chopped, optional
2 cups shredded Cheddar cheese
1 cup pizza sauce
grated Parmesan cheese

Preheat oven to 350 . Cook fettuccine as directed on package; rinse and drain well. Remove sausage from casings; cut the sausage in small pieces ;cook in a skillet with the chopped onion until onion is tender and sausage is browned. Drain off excess grease. Toss together the fettuccine, sausage, onion, mushrooms, olives, 1 3/4 cups of the Cheddar cheese, and the pizza sauce. Turn mixture into a casserole; bake for 20 to 25 minutes, or until cheese melts and casserole is thoroughly heated. Sprinkle with the remaining Cheddar cheese and the Parmesan cheese the last 10 minutes of baking.
Pasta recipe serves 4 to 6.