Easiest Way to Cook Tasty Fall Harvest Sage Sausage Supper

Fall Harvest Sage Sausage Supper. Cabbage Sausage Supper Recipe photo by Taste of Home. I used turkey kielbasa and next time I would not chop the cabbage as small. Perfect for a cold fall or winter supper!

Fall Harvest Sage Sausage Supper All your favorite Fall flavors are baked together in Savory sage flavored sausage, French bread, sweet cranberries, toasted pecans, and crisp harvest. Harvest Sausage Stuffing with Pecans and Cranberries - The Chunky Chef. For Thanksgiving this year, make your stuffing memorable with this Herb Stuffing recipe made with Italian Sausage and dried cranberries. You can cook Fall Harvest Sage Sausage Supper using 8 ingredients and 13 steps. Here is how you cook that.

Ingredients of Fall Harvest Sage Sausage Supper

  1. It's 1 cup of Sliced Mushrooms.
  2. You need 1 each of Red Onion.
  3. You need 1 packages of Sage Ground Sausage.
  4. Prepare 1 stick of Margerine.
  5. You need 1 can of Crushed Tomatoes.
  6. It's 1 packages of Sliced Provolone Cheese.
  7. You need 1 dash of Garlic Salt.
  8. Prepare 3 each of Zucchini.

Pull out the gloves, the only way this sage and sausage stuffing could be any better is to bake it inside the turkey while it's roasting on the Traeger. Your guests will gobble up every last morsel of Traeger smoked flavor. This Hearty Fall Harvest Vegetable Chorizo Sausage Soup is nourishing and satisfying, and chockfull of in-season vegetables. Sponsored by A Sweet Life Diabetes Magazine.

Fall Harvest Sage Sausage Supper instructions

  1. Preheat oven to 400.
  2. Slice zuchini into rounds..
  3. Chop Red Onion.
  4. Slice mushrooms if not presliced..
  5. In a large deep pot melt one stick of margerine. (You CAN use less if desired to make it healthier)..
  6. Add tube of ground sage sausage. You can typically find this in the refridgerated section with the breakfast sausage. If not get regular ground pork sausage and add probably 2tsp of ground sage. Brown until almost fully cooked..
  7. Add in sliced mushrooms onions and zuchini. Cook until completely soft..
  8. Pour the mixture into a large rectangular casserole dish..
  9. Pour one large can of crushed tomatoes over the top. Do not stir!.
  10. Sprinkle liberally with garlic salt..
  11. Add layer of provolone slices all across the top..
  12. Bake until cheese starts to brown. Aprox 15 to 20 minutes..
  13. Serve in a bowl as there will be a lot of beautiful tomato sausage zuchini broth and you will want a crusty loaf of french bread to sop it up with!.

It's definitely that time of year when people start craving hearty. This vegetable sausage soup is a great way to take advantage of the fresh produce of the season. Chorizo sausage adds a little spice and smokiness to this chunky, satisfying fall sausage soup. Sage, a member of the vast mint family, is a versatile and easy to grow herb. The leaves are used fresh or dried to flavor a variety of dishes including Fresh sage is a delicious addition to a wide variety of meals.

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