RECIPE VEGETARIAN SAUSAGE RECIPES

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SLOW-COOKED SAUSAGE DRESSING RECIPE: HOW TO MAKE IT



Slow-Cooked Sausage Dressing Recipe: How to Make It image

This savory dressing gets amped up with apples and pecans. It cooks easily in a slow cooker so the stove and oven are free for the other dishes you're preparing. —Raquel Haggard, Edmond, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Total Time 03 hours 20 minutes

Prep Time 20 minutes

Cook Time 03 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 10

7 cups seasoned stuffing cubes or croutons
1 medium tart apple, chopped
1/3 cup chopped pecans
1-1/2 teaspoons rubbed sage
1/2 teaspoon pepper
1/2 pound reduced-fat bulk pork sausage
1 large onion, chopped
2 celery ribs, chopped
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons reduced-fat butter, melted

Steps:

  • Combine the first 5 ingredients. In a nonstick skillet, cook and crumble sausage with onion and celery over medium-high heat until no longer pink, 4-5 minutes; drain. Add to stuffing mixture; stir in broth and butter. Transfer to a greased 5-qt. slow cooker., Cook, covered, on low 3-4 hours or until apple is tender, stirring once.

Nutrition Facts : Calories 201 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 640mg sodium, CarbohydrateContent 26g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

VEGETARIAN SAUSAGE CASSEROLE RECIPE - BBC FOOD



Vegetarian sausage casserole recipe - BBC Food image

A simple vegetarian sausage casserole that packs a punch of smoky paprika. Using frozen veggie sausages and a few store-cupboard heroes, it’s inexpensive, quick to make and flexible: if you haven’t got butter beans swap in another type of bean. It can be cooked on the hob or in the oven. Each serving provides 488 kcal, 31g protein, 42g carbohydrates (of which 19g sugars), 18.5g fat (of which 2g saturates), 16g fibre and 2.3g salt.

Provided by Lucy Parker

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2

Number Of Ingredients 14

1 tbsp olive oil
1 large red onion, thinly sliced
3 garlic cloves, finely chopped
1 red pepper, thinly sliced
1 heaped tbsp smoked paprika
1 tbsp dried thyme
2 bay leaves
400g tin butter beans, drained and rinsed
400g tin chopped tomatoes
700ml/1¼ pints vegetable stock (from a stock cube is fine)
6 frozen vegetarian sausages
salt and freshly ground black pepper
fresh parsley sprigs, to garnish
mashed potato, to serve

Steps:

  • If using the oven, preheat to 190C/170C Fan/Gas 5. Heat the oil in a flameproof casserole dish and fry the onion for about 5 minutes, or until softened. Add the garlic and fry for 1 minute.
  • Stir in the red pepper, smoked paprika, thyme and bay leaves, then add the butter beans, tomatoes, stock and a generous pinch of salt and stir through.
  • Add the frozen sausages, put the lid on, then pop in the oven – or simmer gently on the hob – for 18–20 minutes.
  • Season generously with black pepper, garnish with the parsley and serve with creamy mashed potato.

Nutrition Facts : Calories 488kcal, CarbohydrateContent 42g, FatContent 18.5g, FiberContent 16g, ProteinContent 31g, SaturatedFatContent 2g, SugarContent 19g

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