Mouth-Watering Sausage Recipes We Bet You Haven’t Tried

Sausages are a lot like hot dogs – they’re comfort food, easily prepared and most of all, versatile. While they’re good eaten alone, they taste even better on a dish. These well-loved piece of meat are mostly consumed during breakfast, but they can also be used as an ingredient to create hearty, fulfilling dishes that are ideal for breakfast, lunch or dinner.

Try these hearty sausage recipes now:

Sausage and Peppers Mac and Cheese

What you need:

  • 1/2 kilograms Italian sausage
  • 1 red bell pepper, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cups marinara sauce
  • 1 1/4 cups shell pasta
  • 1 cup shredded mozzarella cheese
  • 1/2 cup heavy cream
  • Olive oil, for frying
  • Freshly chopped parsley for garnishing

Heat olive oil over medium high heat in a large skillet then cook sausages until cooked through and golden brown. When ready, add bell pepper, onion and garlic and cook for 5 minutes. Add pasta, chicken broth and marinara sauce. Lower heat to medium and allow to simmer for 20 minutes, or until pasta is cooked al dente. Lastly, add mozzarella and heavy cream. Stir until well-combined with other ingredients. Remove from heat and garnish with parsley before serving.

Cheesy Garlic Italian Sausage Subs

What you need:

  • 1/2 kilogram Itailan sausage
  • 4 pieces sub rolls, split lengthwise
  • 2 cloves garlic, finely grated
  • 1/2 stick unsalted butter
  • 2 cups marinara or tomato sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup thinly sliced basil leaves
  • 1/4 cup freshly chopped parsley
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt

Mix together the garlic, unsalted butter, parsley and kosher salt in a small bowl. Place sub rolls on a rimmed baking sheet and spread the cut sides of each with the garlic butter mixture. Bake in a pre-heated oven (350F) for 8 minutes or until golden. Set aside. In a large pan, heat the olive oil over medium high heat then cook the sausages for 7 to 8 minutes. Stir in marinara sauce and continue cooking for another 2 minutes. Spoon sausage mixture into toasted rolls. Top with mozzarella and bake again for another 6 to 8 minutes. When ready, sprinkle with basil before serving.

You can do so much with sausages – they can be eaten alone, used in omelettes, pasta recipes, soups, sandwiches and more. Try these mouth-watering sausage recipes now!

Source by Adrian T. Cheng

Healthy Diet for Hemorrhoids Prevention

Following a healthy diet for hemorrhoids prevention is not only great for colon and digestive health, but astounding for one’s entire body inside and out. People that eat a healthy diet feel fantastic inside while their outer appearance looks radiant. It will improve your overall quality of life.

Unhealthy fatty junk food and processed foods that lack nutritional value play a major role in poor colon and digestive health. Eating a high-fight and cholesterol diet could be setting you up for hemorrhoids to appear in or around the rectum and anus. This is condition people want to avoid.

Hemorrhoids develop as inflamed growths caused by a swollen vein or group of swollen veins located in and around the anal cavity.

The symptoms are extremely unpleasant to live with. Hemorrhoids cause a terrible stinging itch that has been described by some hemorrhoid sufferers as constant.

Scratching irritates hemorrhoids more, but if you have ever dealt with chronic itch you can understand why people scratch and scratch. It is a desperate attempt at gaining a very momentary feeling of relief.

I have been there when I had an external hemorrhoid once and later in life psoriasis had me scratching until I bled on occasion. Not a very delightful situation for any person to be in.

If hemorrhoid itch wasn’t enough agony for a person to endure add in chronic burning pain where walking, sitting or using the restroom can bring tears to your eyes.

Hemorrhoids are horrible and make what used to be simple everyday functions a painful exercise. Hemorrhoid patients hate the idea of having to move around because it is so difficult when you have severe inflammation of the rectum or around the anus opening.

A healthy diet for hemorrhoids prevention will cut the risk of the developing this health condition that affects millions of people a year. It also an extremely affordable diet that will save you money while improving your overall health.

Healthy Diet for Hemorrhoids Prevention

Drink at least 8 glasses (8 oz) of water a day.

Avoid processed food and unhealthy snacks.

Take a daily fiber supplement and multivitamin daily.

Eat fresh fruit and vegetables.

Take Fargelin Plum Flower Pills to improve colon health (check with your doctor before using).

Eat plenty of foods made from whole grains and bran.

Add a delicious variety of beans, lentils and brown rice as side dishes to baked or grilled skinless chicken or fish.

Cut way back on red meat and when you do eat it choose extra lean cuts or extra lean ground beef.

Snack on your favorite raw unsalted nuts and seeds.

Using a natural colon cleanse maintains regular healthy bowel movements (check with your doctor before using).

This is simple for anyone to do and will help prevent hemorrhoids from developing due to irregularity and chronic constipation. I’ve been eating like this for 6 months now and feel more energetic. My bowel movements are like clockwork.

A major cause of my hemorrhoids was constantly struggling and straining to pass a bowel movement. The increased pressure to the veins located inside of the rectum and around the anus is forced to expand unnaturally leading to painful anal area inflammation.

My past diet was a Starbucks Coffee Frappuccino®, raspberry scone or butter croissant to go for breakfast on the way to the office. Lunch was fast food or one of the casual dining chains located around the office. I would drink Diet Coke throughout the work day instead of water.

When I got home our dinners were based on a kid friendly menu. We ate plenty of macaroni and cheese, hamburger helper, fish sticks, fried chicken with mashed potatoes and gravy, hot dogs, pizza, and breaded chicken patties. It became our normal diet routine while watching television.

I feel that you need to eat foods that are not the healthiest choices from time to time. I have a decadent dinner once a month to feed a food craving for tasty edibles like extra cheese Chicago style deep dish pizza, fettuccini alfredo, cobb salad with blue cheese dressing, chile rellenos, corned beef on rye with Russian dressing and a tasty desert.

The rest of the month I stick to eating healthy and keep exercising on a regular schedule. I’ve had hemorrhoids once in my life and never want to go through that dreadful experience again. It had such a negative impact on my way of life that I ended being depressed as well as being in constant pain and discomfort.

Taking care of your digestive and colon health starts with a healthy hemorrhoids prevention diet like this one that cuts the risk of ever having to experience painful anal itch. It’s not going to be easy to change your eating habits overnight, in time it will become easier and easier to eat healthy.

Source by Winston Cook

Master The Lowly White Sauce

Would you crave a cup of white sauce or hope that it is on the menu? Probably not, but you will find white sauce behind many fabulous dishes. If you want to be a really good cook, you must master the art of making a white sauce.

Three Types

The basics are the same for all three types of white sauce. The difference is simply how thick they are.

The thickest type is used to make souffles and croquettes. For croquettes, the sauce is thick enough to bind together your fillings. The mixture is then rolled in crumbs and fried. Souffles have beaten egg whites folded into them to make them light and airy.

The medium white sauce is probably the one I use most. It forms the basis for homemade macaroni and cheese (my children prefer it to any boxed mac and cheese), creamed vegetables, cheese sauce (makes broccoli very happy), and more.

A thin white sauce is used for cream soups. Often part of the milk is replaced by stock in this case.


The three basic ingredients of a white sauce are butter, flour, and milk. It is possible to make a fat-free white sauce by eliminating the butter and using skimmed milk. The results are not as satisfactory, but if your diet requires it, it’s good to know you have the option.

In a medium sauce pan over medium heat, melt your butter. Use 2 tablespoons of butter for each cup of white sauce. Make sure you do not allow the butter to brown.

Next, stir in the flour. The mixture of the butter and flour is referred to as a roux (pronounced like rue). Use 1 tablespoon for thin white sauce, 2 tablespoons for medium white sauce, and 3 tablespoons for thick white sauce per cup of sauce you are making.

American style white sauce just requires that you mix the two completely together (or you will have lumps). In French style cooking, you will cook the flour a little while to eliminate a “raw” taste. Personally, I can’t taste the difference. Again, do not let the mixture brown.

If you are adding any spices (salt, pepper, dry mustard, cayenne pepper, and so forth), you can add them with the flour.

The last step is to add your milk all at once. If you try to add a little at a time, you will end up with an almost impenetrable blob. So dump it all in and begin to stir. Some cooks prefer a whisk for this step.

At first, you will think that your sauce will be lumpy. But as the roux warms and as you stir, your white sauce will become very smooth.

Cook and stir over medium to medium-high heat until thick and bubbly.

To turn your white sauce into a cheese sauce, add 1/4 tsp. of salt, 1/4 tsp. of coarse ground black pepper, 1/8 tsp. red pepper, and a generous pinch of dry mustard. When the sauce is thick and bubbly, remove it from the heat and begin adding shredded sharp cheddar cheese, one small handful at a time, stirring after each addition. This method will keep your cheese sauce smooth. Use 4 oz. of cheese for each cup of sauce.

Use your white sauce to make ordinary vegetables turn into a designer dish. Here’s my family’s favorite holiday vegetable dish:

Creamed Corn and Peas Recipe

1 lb. frozen green peas

1 lb. frozen corn – try shoe peg, golden, or a mixture

1/4 cup butter (substitute margarine at your own risk)

1/4 cup all-purpose flour

1/2 tsp. salt

1/2 tsp. coarse ground pepper

2 cups whole milk

Cook the vegetables according to the directions on the package. Drain well and keep warm while making the sauce.

In a saucepan over medium heat, melt the butter. Add the flour, salt, and pepper. Stir and cook until bubbly. Add the milk. Stir and cook until bubbly again.

Pour sauce over cooked vegetables. Stir and serve immediately.

Source by Laurie Stroupe

Cheddar Bacon Penne

What could be better than the classic mac and cheese recipe? How about adding bacon! This might not be healthy, but it sure does taste good. Why feed your family the standard boxed macaroni and cheese when you can prepare this dish with ease in your very own home.

Cheddar cheese is one of the most popular types of cheese in the world. Cheddar cheese is a hard, pale yellow to orange, sharp-tasting cheese originally (and still) made in the English village of Cheddar, in Somerset.

The traditional Mac-N-Cheese dish is as classic as apple pie. Do you have any favorite twists on the classic recipe?

1 cup uncooked penne, or other pasta

1/4 cup chopped onion

1/4 teaspoon minced garlic

1 tablespoon butter

4 1/2 teaspoons all-purpose flour

1 cup 2% milk

1 1/2 cups shredded cheddar cheese

1 cooked bacon strip, crumbled

Cook the pasta according to the package directions and drain.

Meanwhile, in a small greased non-stick skillet, saute the onion and garlic until tender and set aside.

In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk.

Bring to a boil; cooks and stir for 1-2 minutes or until thickened.

Stir in 1 cup of cheese until melted.

Add the pasta, bacon and onion mixture to the sauce; toss to coat.

Transfer to a 3-cup baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.

Bake uncovered at 350F for 15-20 minutes or until the cheese is melted.

2 Servings

Nutrition Facts: 528 calories, 29 g fat, 87 g cholesterol, 712 mg sodium, 42 g carbohydrate, 2 g fiber, 32 g protein

Source by Thomas G

Ingredients And Products Needed For Beer Brewing (Breweries)

What is beer? – Simply put, beer is fermented; hop flavored, malt sugared, liquid.

Brewing beer is fun and easy; if you can make mac and cheese from a box without help, you can make beer. This section will provide you with all the necessary ingredients and products for you to brew beer.

All beer is brewed from malted barley, hops, yeast and water, although other ingredients such as fruit, wheat and spices are sometimes used. The yeast turns sugars in the malt into alcohol and the hops provide the bitter flavors in beer and the flowery aroma. The flavor of the beer depends on many things, including the types of malt and hops used, other ingredients and the yeast variety. Getting the yeast right is essential as each variety has its own distinctive effect on the beer.

Carbon Activated – ENO – (For decolorizing and purification)

Carbon Activated – CPW – (For decolorizing and purification)

Carbon Activated – 2SW – (For deodorizing)

Caustic Potash Flake – (For cleaning)

Caustic Potash 50% Liquid – (For cleaning)

Caustic Soda Beads (For cleaning)

Caustic Soda 30% & 50% Liquid (For cleaning and water treatment)

Chlorinated Trisodium Phosphate (For cleaning)

Citric Acid Anhydrous (For use in cleaning)

Dextrose – Enhances the body of the beer. (Aids the yeast in completing fermentation.)

Dicaflock Fibers (Dicalite) – (As pre-coat during filtration)

Diatomaceous Earth (Dicalite) – (Various grades for initial filtering to polishing.)

Filter Modules (Filtrox) – (Both 12″ and 16″ modules available as either flat ends or with “F” adaptors.)

Filter Sheets (Filtrox)- (Standard and custom sizes for coarse filtration, clarifiying, fine filtration, germ reducing, and sterile filtration.)

Gelatin – (For removing unwanted solids)

Hydrogen Peroxide 35% – (For cleaning and disinfecting)

Muriatic Acid – (General cleaning)

Peracetic Acid – (General cleaning and disinfecting)

Potassium Chloride (Pellets) – (For water softening)

Propylene Glycol USP – (Coolant for refrigeration)

Propylene Glycol Inhibited – (Coolant for refrigeration)

Soda Ash (Dense & Light) – (For neutralizing)

Sodium Chloride – (For water softening)

Sodium Hypochlorite 12-14% – (General cleaning and disinfecting)

Sodium Percarbonate – (General cleaning)

Sterox & Sterox Foaming – (General cleaning)

Sterox K & Sterox K Foaming – (General cleaning)

Sulfuric Acid 93% – (For cleaning and water treatment)

Trisodium Phosphate – (For cleaning)

Yeast – Mauribrew Ale – (Active Dry Yeast)

Yeast – Mauribrew Lager – (Active Dry Yeast)

Adjuncts, other ingredients such as rice or corn, can be used to “extend” the ingredients imparting a “clean” to “no taste” and providing the beer with longer shelf life.

Source by Shawn Noroozy

Mexi Mac and Cheese

This is a simple yet extremely tasty treat for kids and adults alike. You can even up the flavor by adding medium or hot salsa for a spicy macaroni and cheese sure to please even that pickiest of eaters. If Velveeta isn’t your cup of cheese, use a Mexican cheese mix or any good melting cheese that you prefer. Any cheese you use in your favorite macaroni and cheese will work. For another flavor boost, add a can of Mexican or chili flavored tomatoes!


1 lb. (16oz) Rotini pasta or your preference

1 lb Velveeta (Taco, Mexican, Cheddar cheese may be used instead) Cut into small cubes

1/2 lb (8oz) Mexican or Taco Cheese, shredded

1 12 oz jar Goya Sofrito (or Mexican flavored tomato sauce, 12 oz)

1/4 cup Chunky Salsa, mild, medium or hot (or 1/4 cup diced tomatoes , Mexican flavor)

salt and pepper


  1. Fill spaghetti pot or dutch oven 3/4 full of water, bring to rapid boil. Add 1 teaspoon salt and a couple of drops of oil. Add pasta and cook to al dente according to directions on box.
  2. Meanwhile, in double boiler or saucepan (cook on low and stir frequently if not using double boiler), sprayed with cooking spray, put cheese cubes and shredded cheese.. Add Sofrito or tomato sauce and salsa or tomatoes. Stir until melted and smooth.
  3. Add cheese mixture to pasta for a simple, cheesey comfort food that is filled with protein and just plain good.

For More Info: To find Goya Sofrito and other Mexican ingredients near you:

Source by Linda Talbott Brewer

Low-Lactose Mac and Cheese

The first time I attempted a lactose-free macaroni and cheese, I used Cabot Vermont Sharp cheddar, which turned out to be rather mild. Here I used what was left of that Vermont Sharp, plus half a block of soy mozzarella I had lying around, and some more Cabot cheese, this time the Seriously Sharp cheddar. The resulting pasta dish was sharper and much more satisfactory. So why is this a low-lactose mac and cheese instead of a completely lactose-free one? Because I didn’t realize the soy mozzarella I purchased at Trader Joe’s had trace amounts of lactose in it until after I’d brought it home.

This is a roux-based mac and cheese recipe. Roux is a paste that is used to thicken sauces, in this case a cheese sauce. A roux is equal parts fat and flour, and here the fat can be either olive oil or margarine. If using margarine, you may opt for a dairy-free version.

When milk is added to the roux, it becomes part of a white sauce. I have cooked with both Lactaid and Stater Bros. brand lactose-free milk. I have heard of people using alternative milks, like soy and coconut, in mac and cheese. If you want to try this, try to get something that doesn’t have sugar added in order to avoid a sweet-tasting sauce.


  • 1/2 pound of elbow macaroni
  • 3 tablespoons margarine or olive oil
  • 3 tablespoons flour
  • 1 1/2 to 2 cups of lactose-free milk
  • 4 ounces Trader Joe’s Mozzarella Flavor Soy Cheese Alternative (nearly 1 cup diced fine)
  • 1 ounce Cabot Vermont Sharp cheddar
  • 4 ounces Cabot Seriously Sharp cheddar (about a cup diced fine)
  • salt and pepper to taste


  1. Bring a pot of water to a boil on the stove. You can grate or cut up the cheeses while waiting for the water to boil. Add salt to the boiling water, then add pasta, and cook macaroni according to package directions. Drain well and set aside.
  2. Melt margarine or heat olive oil in a pot on the stove. Sprinkle in the flour and stir constantly. Cover every speck of flour in the fat, and keep stirring until the flour taste cooks out.
  3. Add the milk all at once. Stir constantly for 5-10 minutes, until the sauce thickens and bubbles.
  4. Lower the heat, and add the cheeses. Stir to incorporate the cheeses into the sauce. Salt and pepper to taste. Turn the heat off and add the cooked pasta. Stir to combine evenly.

Source by Jennifer K Chow

Mac and Cheese – One Step and No Pot!

Mac and Cheese Mac and Cheese these days might be one of the most popular sides. When you go to a restaurant, there are all kinds of specialty dishes.  I have the solution for you to make Mac and Cheese at home and you don’t have to even boil the pasta–talk about step-saving. No pots to wash!!  When Wal-Mart wanted a real family favorite at an affordable price-this was it and using the Great Value brand. I always use reduced fat shredded cheese as you get the cheesy flavor with all the health benefits and not the fat. Great Value does have reduced-fat Cheddar cheese. Try whole wheat pasta one time, for me please???  I can’t wait for you to try this simple recipe-let me know what you think!

One Step Macaroni and Cheese

Prep Time: 5 minutes

Cook Time: 1 hour, 10 minutes

Meal Occasion: Lunch/Dinner

Makes 10 – 12 servings

Serving size 1 cup

Cost Per Serving: less than $1


5 cups Great Value skim milk

1 egg

3 tablespoons Great Value sugar

1 tablespoon Great Value butter, melted

1 (16-ounce) package Great Value whole wheat elbow macaroni

Great Value salt and pepper to taste

2 cups Great Value reduced-fat shredded Cheddar cheese


1. Preheat oven 350°F.

2. In bowl, whisk together milk, egg, and sugar.

3. In 2-quart oblong baking dish, combine remaining ingredients, reserving some cheese for later, if desired. Carefully pour milk mixture over macaroni and stir well.

4. Bake, covered, 60-65 minutes or until all liquid is almost absorbed. Uncover, add remaining cheese, and continue baking about 5 minutes more, or until cheese melts.


o All in one dish with no boiling pasta–toss together, cover and bake.

o Make this recipe your own by using different Great Value cheeses, adding ground turkey, or chopped veggies.

Source by Holly Clegg