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INGREDIENTS

• 1 lb jimmy dean mild sausage(any pork sausage)
• 2 teaspoons minced garlic
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1/4 teaspoon ground pepper
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon basil
• 1 (14ounce)canready-to-serve chicken broth
• 1/4 cup half-and-half
• 1 (12ounce)can pillsbury refrigerated buttermilk biscuits

DIRECTIONS

1. Bake biscuits according to directions on can.
2. In a large skillet, fry crumbled up sausage til done and no longer pinkish.
3. Drain sausage, (do not wipe pan clean) add sausage back into pan.
4. Add 2 teaspoons minced garlic and simmer on low heat while making the gravy.
5. In a medium sauce pan on medium heat melt butter and add flour, pepper, seasoning salt and basil.
6. Slowly add can chicken broth and half and half.
7. Bring to a boil while stirring to thicken gravy.
8. Add sausage to gravy mixture.
9. Simmer 5 minutes.
10. Serve over biscuits.

INGREDIENTS

• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 tablespoon flour
• 1 tablespoonvegetable oil
• 1 cup finely chopped onions
• 1 clove garlic, peeled and minced
• 2 stalks celery, finely chopped
• 1 small bell pepper, seeded and diced
• 1 cup chicken broth
• 8 ounces smoked sausage, sliced 1/2 inch thick
• 1 (14 1/2ounce)can diced tomatoes, drained
• 1 (15ounce)can black-eyed peas
• black pepper

DIRECTIONS

1. To prepare the Cajun seasoning: Combine the thyme, basil, paprika, cayenne, onion powder, garlic powder and flour.
2. Set aside.
3. To prepare the stew: In a large saucepan, heat oil over medium heat.
4. Add the onion and garlic; saute for three minutes.
5. Add the celery and bell pepper.
6. Cover and cook for five minutes, sitrring occasionally.
7. Add the sausage and saute with the vegetables, uncovered, for five minutes.
8. Then sprinkle on the Cajun seasoning and cook for one minute.
9. Add the broth and tomatoes.
10. Cook for five minutes, stirring occasionally.
11. Drain and rinse the black-eyed peas.
12. Put into the pan and cook over medium-low heat 10 minutes, stirring often.
13. Stir in pepper.
14. Adjust seasonings if necessary and serve over hot, cooked rice.

INGREDIENTS

• 1 lb smoked sausage
• 1 (16ounce)can corn
• 1 (10ounce)packagecornbread mix
• salt, to taste
• pepper

DIRECTIONS

1. Brown sausage in skillet.
2. Drain and put sausage in greased pie pan.
3. Pour drained can of corn over sausage.
4. Salt and pepper to taste.
5. Prepare corn bread mix according to package directions.
6. Pour over sausage/corn mixture.
7. Bake at 400° for 25-30 minutes, or until corn bread is golden.

INGREDIENTS

• 1 lb Polish sausage(in the roll)
• 1 cupgrape jelly
• 1 cupseafood cocktail sauce

DIRECTIONS

1. Slice polish sausage into 1/2 inch wide pieces.
2. Put into bottom of crock pot.
3. Mix grape jelly and cocktail sauce.
4. Pour over sausage.
5. Cook for about 3 hours.
6. Being that crock pots are all different, yours might be done a little sooner or a little later.
7. I make these with Cheesy potato Casserole #102296, very good meal.
8. Enjoy!

INGREDIENTS

• 5 lbs hamburger meat
• 5 teaspoons Morton Tender Quick salt
• 2 1/2 teaspoons mustard seeds
• 2 1/2 teaspoons pepper
• 1 1/2 teaspoonsgarlic salt
• 1 teaspoon hickory smoke salt, i use frenches

DIRECTIONS

1. 1st day mix thorougly and refrigerate covered.
2. 2nd day knead like bread cover and refrigerate.
3. 3rd day repeat 2nd day instructions.
4. 4th day form into 5 rolls about 1 1/2 inch thick.
5. put on broiler pan and bake at 175 degrees for 4 hours turning once every hour until end of cooking time.
6. drain on rack.