what to do with a pound of sage sausage?

[Anonymous]

My kids tasted and loved some sage sausage at yesterday's farmers market. So I bought a pound. It is now defrosted and I assume i have to use it asap. I never use sausage, and I don't know what to do with it.

Any creative ideas for how can I use it for dinner tonight? Preferably something that will also be good as leftovers?

Could something like this lentil soup work with sage sausage? Or is the sage sausage too sweet?
http://smittenkitchen.com/blog/2013/01/lentil-soup-with-sausage-chard-and-garlic/

[Anonymous]

No. Definitely not. You must send it to me. Now.

Mmmmmmmmmmmm..........

[Anonymous]

You could try making a great spaghetti sauce from it. I would imagine the sweetness would be a wonderful addition - and you could freeze it for quick meals in the future.

[Anonymous]

Amazing pasta!!

Brown the sausage.

In a separate skillet, heat some olive oil and brown 3 minced shallots.

Cook 1 pound of pasta - something like Fusili. Once pasta is almost done, add about 1.5 cups of pasta water to the shallots, then add about a cup of milk (whole would be best). Let shallot-water-milk simmer from about 5 minutes.

Add zest of one lemon, a handful of grated Parmesan, drained pasta, and sausage to the shallot sauce, toss, and cover the pan. Let sit for about 10 minutes, tossing and re-covering a few times to let sauce soak into pasta.

Place a big handful of fresh baby spinach in shallow pasta bowl, top with hot pasta.

Delicious.

[Anonymous]

Anonymous wrote:Amazing pasta!!

Brown the sausage.

In a separate skillet, heat some olive oil and brown 3 minced shallots.

Cook 1 pound of pasta - something like Fusili. Once pasta is almost done, add about 1.5 cups of pasta water to the shallots, then add about a cup of milk (whole would be best). Let shallot-water-milk simmer from about 5 minutes.

Add zest of one lemon, a handful of grated Parmesan, drained pasta, and sausage to the shallot sauce, toss, and cover the pan. Let sit for about 10 minutes, tossing and re-covering a few times to let sauce soak into pasta.

Place a big handful of fresh baby spinach in shallow pasta bowl, top with hot pasta.

Delicious.

Do you want to come live with us? We are very nice.

[Anonymous]

Anonymous wrote:You could try making a great spaghetti sauce from it. I would imagine the sweetness would be a wonderful addition - and you could freeze it for quick meals in the future.

I've bought that sausage and made this as well as American Chop Suey. That sausage is soooo good.

[Anonymous]

Kale and sausage soup. Hands down a favourite in this house.

[Anonymous]

Skip the sage, cut back on the onions and add it to a frittata:
http://www.epicurious.com/recipes/food/views/Onion-Frittata-365183

If it's ground, brown it separately or if it's links slice and brown separately before adding.

If it's in the casing, you can take it out and make Shepherd's Pie:
http://www.epicurious.com/recipes/food/views/Shepherds-Pie-240224

You can freeze some.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Amazing pasta!!

Brown the sausage.

In a separate skillet, heat some olive oil and brown 3 minced shallots.

Cook 1 pound of pasta - something like Fusili. Once pasta is almost done, add about 1.5 cups of pasta water to the shallots, then add about a cup of milk (whole would be best). Let shallot-water-milk simmer from about 5 minutes.

Add zest of one lemon, a handful of grated Parmesan, drained pasta, and sausage to the shallot sauce, toss, and cover the pan. Let sit for about 10 minutes, tossing and re-covering a few times to let sauce soak into pasta.

Place a big handful of fresh baby spinach in shallow pasta bowl, top with hot pasta.

Delicious.

Do you want to come live with us? We are very nice.

Ha ha. This dish, made with regular Italian sausage and arugula in place of the spinach is DH's favorite meal - I made it last night so the recipe was on my mind. :o) It makes great leftovers.

[Anonymous]

Is it raw sausage or is it precooked (smoked)? If it's smoked then it will last quite awhile in the fridge. If it's raw, then treat it like hamburger.

[Anonymous]

You could have breakfast for dinner. I use sage sausage for my biscuits and gravy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:You could try making a great spaghetti sauce from it. I would imagine the sweetness would be a wonderful addition - and you could freeze it for quick meals in the future.

I've bought that sausage and made this as well as American Chop Suey. That sausage is soooo good.

American Chop Suey. Awwwww. I haven't had that since I was a kid in the Boston area. Do you have a recipe you could post?

[Anonymous]

Breakfast!

[Anonymous]

Breakfast!

+1

Also the kale and sausage soup, with white beans.

[Anonymous]

Sage sausage is good in meatloaf.