1)SMOKED SAUSAGE AND RICE SKILLET

Ingredients:

1 lb Azar Smoked Sausage

2 tbls Butter or Margarine

1/2 cup Slice Mushrooms

1/2 Sliced Carrots

1 med Zucchini, cut into halves and sliced

1 can of 8 oz stewed tomatos, do not drain

1 cup of water

1/4 tsp dryed basil leaves

1/4 tsp dryed thyme leaves

1 1/2 cup instant rice

Cut sausage in serving size pieces set aside.  Melt butter in large skillet over med - high heat add mushrooms , carrots , and zucchini. Saute 3 minutes, stir in tomatos with juice , water, basil,thyme, and Azar Sausage. Bring to a boil then reduce heat to low,cover and simmer for 5 minutes. Mix rice into liquid , cover , remove from heat  and let stand for 8 minutes. Stir after 4 minutes. Makes 4 servings.

2)FAMILY SAUSAGE SUPPER

1lb Azar mild or hot Italian Sauage, casings removed

1 jar 28 oz Spaghetti Sauce with meat

1/2 cup Pitted Olives

1/8 tsp Garlic powder or 1 clove minced garlic

4 cups hot cooked bowtie macroni or corkscrewed macroni

1/2 Grated Parmesan Cheese

In a 3 quart sauce pan on med- high heat cook sausage untill browned stiring to break meat up, drain off fat. Add spaghetti sauce, olives and garlic powder. Heat to boiling then reduce to low and simmer for 5 minutes. Add macaroni and cheese toss together . Add extra parmesan to taste.  Makes 6 cups

3)VEGETABLE MELDEY PASTA

5 oz bowtie pasta

1/2 lb AZAR hot or mild Italian link sausage

1 cup of sliced fresh mushrooms

1 can 14.5 oz Italian style stewed tomatos

1 can 8 oz tomato sauce

1 large carrot diced

1/2 tsp crushed basil

1 pkge frozen chopped broccoli ( thawed)

Cook pasta as package directs then drain. Brown sausage with mushrooms over med-high heat then drain. Stir in tomatos, tomato sauce,carrots and basil. Cook uncovered over med heat for15 minutes or untill thickened.Stir in broccoli and heat through. Serve over hot pasta. Add parmesan cheese if desired. Makes 4 servings.

4)SPICY CAJUN SAUSAGE AND BEANS

1 LB SPICY AZAR SMOKED SAUSAGE , SLICED

1 cup of chopped onion

1 clove of garlic minced

1 cn 14.5 oz cajun style stewed tomatos

1 cn 15.5 oz kidney beans , drained

1 cn 8 oz tomato sauce

1/2 tsp chili powder

In skillet cook Azar Sausage , onion and garlic untill onion is tender. Then add tomatos, beans, tomato sauce and chili powder. Cook over med heat for 15 minutes or untill desired consistency. Makes 4 servings

5)CAULIFLOWER AND ITALIAN SAUSAGE

1/2 lb Azar Italian Sausage

1 head cauliflower

1 small onion

1tbsp of olive oil

1 clove minced garlic

Steam cauliflower until aldente. Set aside. Saute thinly slice onion and garlic in olive oil and set aside. Cook Italian sausage untill done remove and let cool. Slice sausage into bite size pieces. Add all ingredients and mix well but gently. Add salt and pepper to taste.

6)PAN SAUSAGE AND PEPPERS

1 lb  Azar Italian Sausage (cut in 3/4" pieces)

1 green pepper ( cut in 1" pieces)

1 red pepper ( cut in 1 " pieces)

1 med onion diced

1 clove of garlic minced

1/4 tsp dried oregano

1 cup chicken broth

1 -8 oz pkg of egg noodles(cooked and drained)

In large pan cook sausage over med-high heat. Remove all but 2 tbsp of dripping. Set sausage to the side. Add peppers, onion, garlic and oreganoto the pan with the drippings and saute for 3 minutes or until tender. Add chicken broth and sausage, cook untill heated through. Add egg noodles and toss to coat. Makes 4 servings.

7) ITALIAN SAUSAGE VEGGI SKILLET

1 lb Azar Italian Sausage ( cut into 3/4"pieces)

2 cloves of garlic minced

2 cups sliced mushrooms

1 med onion course chopped

1 cn 14.5oz tomatos in juice

1/2 tsp dried basil

1/2 dried oregano

1 beef flavored bouillon cube

1 lb zucchini (cubed)

6 oz twisted trio pasta ( cooked and drained)

Chopped parsley

In a large skillet  saute sausage and garlic over med heat untill sausage is browned. Add mushroom and onions, saute for 3-4 minutes. Stir in tomatos with juice,basil, oregano, and beef bouillon cube. Bring to boil  and stir to break up tomatos. Add zucchini while boiling. Reduce heat and simmer , stirring occasionally, 15 minutes or when zucchini is tender. Serve over pasta and spinkle with parsley. Makes 4-6 serving.

8)FIREHOUSE CHILI

2 LB  lean ground beef

1 lb Azar Italian Sauage

1 large onion chopped

2 tbsp of mined garlic

1 large can of crushed tomato

1 small can of tomato sauce

l  large can of kidney beans

4 cups of beef broth

2 tbsp of olive oil

2 tbsp of chili powder

1 tsp of oregano

1 tsp of cumin

1 tsp of salt

1/2 tsp of cayenne pepper

black pepper to taste

In a large pan brown the ground beef and Azar Sauage together, drain half of the fat off. Add the beef and sausage to the 4 cups of beef broth (put in pot big enough to cook chili in) and set aside. Take the pan and add the  olive oil , garlic and onion and saute until garlic is browned and onion is carmelized. Remove from heat. Add the crushed tomatos,tomato sauce, chili powder, oregano, cumin, cayenne pepper, and salt and mix well. Take mixture and add to beef broth and meat. Bring to boil then reduce heat to simmer. Cook for 2-3 hours. Add  kidney beans 10 minutes before serving. While cooking taste chili and add seasoning to your taste. If chili looks to thick add a little water. Makes 6-8 servings. 

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