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Johnsonville® Italian Sausage and Pepper Skillet

Ingredients

1 pkg. (19.76 oz.) Johnsonville® Italian Sausage Links, any flavor, cooked and bias-sliced
1 small red pepper, julienne stripped
1 small green pepper, julienne stripped
1 small yellow pepper, julienne stripped
1 small onion, julienne stripped
2 Tbsp. Olive oil
2 cloves garlic, crushed
1/2 tsp. ground basil
1 (14.5 oz.) can of Italian diced tomatoes
Salt and pepper to taste

Directions

Cook one package of Johnsonville Italian Sausage according to package directions. Bias-slice and keep warm. Julienne strip peppers and onion and set aside. In a large pan add olive oil and garlic and sauté for about 30 seconds. Add vegetables to oil and garlic and sauté an additional 5 minutes or until crisp tender. Add tomatoes and sliced Italian Sausage and heat through, seasoning to taste with salt and pepper.

Serving Suggestions: for a spicier dish add 1 tsp. of Mrs. Dash Extra Spicy seasoning.

Yield:

Johnsonville® Italian All Natural Stuffing

Ingredients

1 pkg. (16 oz.) Johnsonville® Italian All Natural Ground Sausage
1 tsp. plus 1/4 cup olive oil, divided
2 loaves focaccia bread (12 oz. each), cut into 1-inch cubes
1 tsp. coarse ground pepper
1 cup shredded Parmesan cheese
1 small green pepper, diced
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup pimiento-stuffed olives, chopped
1 can (4.25 oz.) chopped ripe olives
5 large leaves fresh basil, chopped
2 garlic cloves, minced
2 eggs
1-1/2 cups water or white wine
1/4 cup butter, cubed

Directions

In a skillet, cook and crumble sausage in 1 Tbsp. oil until no longer pink; set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350˚F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly.
In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350˚F for 35-40 minutes or until hot.

Yield: 12 servings.

Johnsonville® Italian All Natural Ground Lasagna

Ingredients

12 lasagna noodles, uncooked
1 pkg. (16 oz.) Johnsonville® Italian All Natural Ground Sausage
1 medium onion, chopped
1 Tbsp. chopped garlic
1 large container of chunky pasta sauce
1 container(15 oz.) Ricotta cheese
1 egg
2/3 cup grated Parmesan cheese
3 cups chopped fresh spinach, packed
2 cups shredded mozzarella cheese

Directions

Prepare noodles according to package directions; drain and set aside. Sauté Italian sausage, onion and garlic in a skillet until sausage is browned; drain. Add pasta sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg and ¼ cup of Parmesan cheese and set aside.

Coat a 9 x 13 baking dish with non-stick spray and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread ¼ cup of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1 cup of the spinach and ½ cup mozzarella cheese. Repeat this whole process 3 more times starting with the noodles; top with ¼ cup Parmesan cheese to finish.

Bake uncovered in a 350°F oven for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

Yield: 12 servings

Johnsonville® Italian All Natural Ground Sausage with Campanelle Pasta & Herb Butter

Ingredients

1 cup butter, softened
7 large basil leaves, minced
2 large garlic cloves, minced
1/2 tsp. coarse ground pepper
1 pkg. (16 oz.) Campanelle pasta
1 pkg. (16 oz.) Johnsonville® Italian All Natural Ground Sausage
1 pint cherry or grape tomatoes
6 oz. fresh mozzarella cheese, cubed

Directions

In a bowl, combine the butter, basil, garlic and pepper; set aside. Cook the Campanelle pasta according to package directions. Meanwhile, in a skillet, cook and crumble sausage until no longer pink; drain and set aside. Drain pasta; transfer to a large bowl. Add sausage and half the herb butter; stir gently. Add two-thirds of the tomatoes and cheese; toss until coated.

Top with remaining tomatoes and cheese. Top with additional herb butter if desired. Serve immediately. (Refrigerate remaining herb butter or spread on bread).

Yield: