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Italian RisottoINGREDIENTS:1 lb. Italian sausage links, cut into 1 pieecs14 oz. can ready to serve beef broth2 Tbsp. water1 red bell pepper, chopped1 cup uncooked long grain white rice3 cloves garlic, minced1/8 tsp. pepper9 oz. pkg. frozen cut broccoli, thawed and drained1/2 cup grated Parmesan cheese2 Tbsp. butterPREPARATION:In large skillet, cook sausage pieecs over medium heat until well browned, about 3-5 minutes. Stir frequently. Drain well. Add broth, water, bell pepper, rice, garlic, and pepper, and bring to a boil. Cover skillet, reduce heat to low, and simmer for 10-12 minutes, stirring occasionally. Add broccoli, cover, and simmer 10-12 minutes longer until rice is tender, stirring occasionally. Stir in cheese and butter until melted, then remove from heat and serve.**************************************…Sausage CalzonesINGREDIENTS:1 pkg. refrigerated pie crusts1 lb. sweet or hot Italian sausage1 onion, chopped2 garlic cloves, minced1 red bell pepper, chopped1/2 tsp. basil leaves2 eggs1/3 cup ricotta cheese1 cup diced mozzarella cheese1 cup diced Havarti cheese1/3 cup chopped walnuts1 egg, beatenPREPARATION:Preheat oven to 400 degrees. Soften and prepare pie crusts according to package directions. Roll out crust, if necessary, to form 2 10 circles. Place each crust on one cookie sheet, side by side, letting half of each crust extend over the side of the cookie sheet. You'll end up folding that half of the crust over the filling.Remove sausage from casings, crumble, and brown with onion, garlic, and red bell pepper in heavy skillet. Remove from heat and drain well. Add dried basil and set aside.Beat eggs in a small bowl and add ricotta cheese. Stir into sausage mixture in skillet. Then add mozzarella cheese, Havarti cheese, and walnuts.Spoon half of sausage mixture onto one half of each pie crust, leaving a 1 border and mounding the filling in the center. Fold the unfilled side of the pie crusts over the filling to form a half circle. Press edges firmly to seal, fold edges over slightly, then press again with a fork to make a decorative border. Cut four 1 slits in the top of each crust. Brush each filled calzone with some of the beaten egg.Bake at 400 degrees for 20-25 minutes or until crust is golden brown. Cut each calzone into 3 wedges to serve.


Nice work Kirk. Very useful for eanlxinipg and supporting ideas that everyone should be able to understand. When does the book come out?Devin(This would also be a great piece to rework in sliderocket (www.sliderocket.com)

Tania González


I have a question, is the brand added value the brand uniqueness?


Steve Woodruff

If the sausage is made of the right stuff, then it SHOULD sizzle quite nicely! Glad to see a focus on the "right stuff" first!

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