Sasage Supper Salad Recipes

CRISP APPLE AND SAUSAGE SALAD

Steps:

• Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.
• Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.
• To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.
• Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.

SMOKED SAUSAGE SALAD

Steps:

• Bring 3 quarts water and potatoes to a boil. Cook until potatoes are tender, about 10 minutes. Drain and cool.
• Heat a non-stick skillet over medium-high heat and cook the smoked sausage until browned, about 6-9 minutes. Remove and set aside.
• Arrange greens on a platter and top with smoked sausage, peppers, tomatoes and sliced potatoes once cool. Drizzle with vinaigrette and serve.

FAMILY SAUSAGE SUPPER

Steps:

• Cook vermicelli to desired doneness as directed on package. Drain; rinse with hot water. Return to saucepan. Stir in 1 tablespoon of the margarine. Cover to keep warm.
• Meanwhile, melt remaining 3 tablespoons margarine in large skillet over medium-high heat. Add onion, bell pepper, mushrooms and broccoli; cook about 5 minutes or until broccoli is thawed, stirring frequently.
• Reduce heat to medium. Add sausage, oregano and garlic powder; mix well. Cook about 5 minutes or until thoroughly heated, stirring occasionally.
• Place warm vermicelli on serving platter. Top with sausage and vegetable mixture. Sprinkle with Parmesan cheese.

SIZZLING SAUSAGE SALAD

Steps:

• Heat the oil in a wok or deep frying pan. Using scissors, snip the sausages into quarters straight into the pan. Throw in the onion, and fry for a minute or two, stirring every now and then to brown everything. Spoon in the mustard and sugar, tip in the tomatoes and cook for a few minutes more, stirring occasionally, until the tomatoes are just beginning to split and the mixture is coated in the sweet mustard glaze.
• Meanwhile, separate the lettuces into leaves, peel, stone and slice the avocado and halve and slice the cucumber. Mix them together and pile onto a platter. Spoon the hot sausage mixture on top. Add the vinegar and 1 tbsp water to the pan and stir it over the heat to dislodge all those tasty flavourings from the pan. Spoon the pan juices over the salad and serve with crusty bread.

CABBAGE SAUSAGE SUPPER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

SAUSAGE SPINACH SALAD

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add sausage and onion; cook and stir until sausage is lightly browned and onion is crisp-tender., Place spinach in a large bowl. In a small bowl, whisk vinegar, mustard and remaining oil. Drizzle over spinach; toss to coat. Add sausage mixture; serve immediately.

TOP 10 POLISH SAUSAGE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Polish sausage recipe in 30 minutes or less!

POLYNESIAN SAUSAGE SUPPER

Steps:

• In a skillet, cook the sausage, onion and green pepper until the sausage is lightly browned; drain.
• Add tomatoes, broth brown sugar, garlic powder, and pepper.
• Drain pineapple, reserving juice.
• Stir pineapple into sausage mixture.
• Bring to a boil; cook uncovered for 5 minutes.
• Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve over rice.

SAUSAGE AND WARM POTATO SALAD SUPPER

Steps:

• Using toothpick, pierce sausages in several places. Transfer to medium skillet; add enough water to reach depth of 1/4 inch. Bring water to boil over high heat. Reduce heat, cover skillet and simmer sausages 5 minutes. Uncover; continue to simmer until water cooks away and sausages are brown and heated through, turning sausages occasionally, about 5 minutes. Transfer sausages to 2 plates.
• Add enough oil to drippings in skillet to measure 2 tablespoons. Heat over medium-high heat. Add potatoes (with onion) and red onion. Cover; cook until potatoes are golden brown, stirring occasionally, about 5 minutes. Mix in parsley and vinegar. Season with salt and pepper. Spoon potato salad next to sausages.