to-meater pasta

1/2 pkg fettuccini pasta (dry)

1/2 lb hot jimmy dean sausage

1 pkg cherry tomatoes or small snacking tomatoes

1 cup heavy whipping cream

1/4 tsp Garlic powder

1/4 tsp ground Nutmeg 

Olive oil

Chipotle (optional), 1/4 tsp or more

Parmesan cheese

Cook fettuccine according to directions in pkg. In a separate skillet - cook the sausage. Drain the pasta and shock with cold water. Drain the sausage on paper towels. In the pan the sausage cooked in: add the cream, garlic powder and nutmeg. Simmer until heated through. Add the tomatoes, 1 tsp of olive oil and salt and pepper to taste. Add chipotle, if desired. Continue to simmer stirring occasionally. 

Combine pasta, cream with tomatoes and sausage. Divide among two plates and top with Parmesan cheese. 

[spicy toscana soup]

Serves 4 as an appetizer, 2 as an entree

Based on top secret's version of the same name

2 3/4 cup chicken stock or broth

1/4 cup heavy cream

1 medium russet potato

2 cups chopped kale

1/2 pound hot ground sausage (I use jimmy dean hot sausage)

1/4 tsp salt

1/4 tsp crushed red pepper flakes

In a large skillet, cook the sausage over medium high heat. When crumbled and cooked, drain the fat from the meat by letting sit on a plate covered with a paper towel. 

Meanwhile, combine the stock and cream in a large pot over medium heat. 

Wash the potato and cut into 1/4 inch slices, then quarter the slices and add them to the soup. 

Wash and dry, then chop the kale. Add to the soup. 

Add the sausage to the soup. 

Add the spices and let the soup simmer for 1 hour. Stir occasionally. 

Optional: top with shredded Parmesan cheese. 

[biscuits and sawmill gravy]

This is my altered version of a Paula Deen recipe, and it's not what anyone would call healthy - but it is the most delicious biscuit with gravy recipe I've ever tasted... totally worth every calorie. The diet starts tomorrow, right?

Ingredients:

For Biscuits:

3 cups all-purpose flour
2 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable shortening
1 to 1 ¼ cups milk
¼ cup melted unsalted butter 

Preheat the oven to 450 degrees F. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to ½-inch thickness. Cut with a 2-inch cutter. Place the biscuits in a greased iron skillet. Brush the biscuits with half the melted butter. Bake for 12 to 14 minutes, or until golden brown. Brush the hot biscuits with the remaining butter. Slit the biscuits in half and ladle Sawmill Gravy (recipe follows) over the hot biscuits. 

For Sawmill Gravy: 

1 pound ground sausage
4 slices thick-cut bacon
½ medium onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 cups half-and-half
2 tablespoons butter

In a large skillet, combine the sausage, bacon, onion, and garlic. Cook over medium heat until the sausage is browned and crumbles. Stir in the flour, salt, and pepper; cook for 1 minute, stirring constantly. Gradually stir in the half-and-half. Cook over medium heat, stirring constantly, until the mixture is thickened. Stir in the butter until well blended.

[sweet sausages braised in onions]

serves 2
adapted from Rachael Ray, who can't get cooking times right to save her life...

1/2 tbsp extra virgin olive olil
4 links (about 1 pound) sweet italian sausage
1 medium yellow onion, thinly sliced
1-2 tbsp chopped fresh thyme leaves (don't use dried!)
1-2 garlic cloves, minced
coarse black pepper
coarse salt
1/8 cup balsamic vinegar
1 cup chicken stock
1 tbsp honey

Sausages:

Heat a large skillet over medium-high heat with the Olive Oil. Add the sausage links and brown on all sides, about 4 minutes. Remove the sausages from the skillet and reserve.
Onions:

(trust me, these are good - Ben swears he HATES onions, but these become sweet and delicious... he had seconds... and thirds)

Add the onions to the skillet and season with salt and pepper. Cook the onions, stirring frequently, until they begin to brown. (Depending on pan, 5-15 minutes). Add the thyme and garlic until garlic becomes fragrant. Add the balsamic vinegar, chicken stock and honey. Bring the liquid to a simmer,

Then add the browned sausages back to the pan...
and braise the sausages until they are cooked through and the sauce has reduced by half. (About 10-20 minutes, cut the sausages in half to check - ours took closer to 20 minutes or more).
Serve sausages with onion and braising liquid.

Serve with Horseradish Smashed Potatoes

[brats]

Prep: 30 min -Serves 2-4

Johnsonville Brats (pkg of 5 Original or Beer)
3 cans of beer (see Ben's beer list)
Onion (yellow, Vidalia)
Tablespoon of olive oil
Buns
Sauerkraut

Poke each brat with a fork, a couple times on each side.
Chop onion. Heat large pot, adding oil and onions. Season with salt and pepper, if desired. Once onion becomes opaque - add beer and brats. Bring to a boil and lower to a simmer. Simmer for 30 min - 1 hour. Heat up grill. Tranfer brats (minus beer and onion) to medium high heat grill. Grill until marked on each side. Toast buns and serve brats with buns and sauerkraut (if desired). Brown mustard is also a nice addition.