Three Super Sausage Recipes

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Are you looking for a new recipe to try out when you get a hankering for sausage? It can become very easy to repeat the recipes we're comfortable with cooking, but sometimes it's nice to be a little adventurous in the kitchen and give something new a try. This article features three great recipes that are easy to put together and are sure to satisfy your sausage cravings!

Kielbasa and Beans

1 pound kielbasa sausage, thinly sliced
1 pound ground chuck
1 large diced green bell pepper
1 large onion, chopped
4 (15-ounce) cans pork and beans
4 (16-ounce) cans pinto beans
2 (10 3/4-ounce) cans tomato soup
1 (14 1/2-ounce) can diced tomatoes
1 (10-ounce) can diced tomato and green chilies
2 cups (8 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Brown the beef, onion, and green pepper in a large pot. When the meat is no longer pink, remove it from the pot and drain it. Now brown the sausage meat until cooked, then drain. In a crock pot (slow cooker), add the beef mixture and sausage, pork and beans, pinto beans, tomato soup, diced tomatoes, diced tomatoes/green chilies, salt, and pepper. Set to a low heat and leave for 8 - 10 hours. Don't add the cheese until serving time.

Brat Kabobs

1 16 oz pkg smoked bratwurst
2 sweet red peppers (cut into 1 inch pieces)
1 yellow summer squash (cut into half inch pieces)
1 green pepper (cut into 1 inch pieces)
1 onion (cut into wedges large enough to skewer)

3 tbsp spicy or hot mustard
1/2 cup soy sauce
1/4 cup frozen concentrated apple juice, thawed

In a large Ziploc bag or container with a lid, add the hot mustard, soy sauce, concentrated applejuice, and the vegetables. Seal and refrigerate for at least one hour. After the vegetables have marinated, alternate sausage and vegetable pieces on the skewers. Brush the kabobs with the marinade liquid. Grill on a medium heat until the sausage has warmed and the vegetables have begun to crisp (about 20 minutes). For a flavorful kabob, baste frequently while cooking.

Pigs in a Blanket

1 can biscuits
1 pkg hot dogs (brats can be used as well)
rolling pin

Open the can of biscuits and use the rolling pin to flatten each biscuit. Don't let the biscuit dough get too thin—just enough to fit around each hot dog. Wrap each hot dog in a biscuit and place on a greased baking sheet. Bake according to the instructions on the biscuit package. Serve with mustard, ketchup, or ranch.


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