Bought a few packages of bulk sausage while in Vermont. Looks like a pork version of ground hamburger meat. Any ideas other than pasta sauce?
So it’s not in links? If not why not stuff it and then freeze it in smaller packages?
It’s not in links. But it’s already frozen in small 16oz packages. Now I want to use some!
Scotch eggs.
Stuffed pasta, like manicotti or Shells?
+1
It’s the measure of the sausage. Spicy or bland you need to know which end of the spectrum it is, but every sausage should go with eggs.
Scotch Eggs make sense to me. I have two different kinds, montreal seasoning, and “whoop ass” seasoning, which I assume is spicy.
My mother in law makes them with quails eggs, bite size…
Dumplings (buy frozen wonton wrappers)?
Ravioli?
Meatloaf/meatballs (blend with ground beef/veal)?
Stuffed peppers
Stuffed tomatoes, and stuffed zucchini
Use the spicy one for a sandwich: fried sausage patty, heavily buttered brioche bun, sunny side up egg
Sausage rolls, served with piccalilli… Yum
Paul, awesome recommendations…both of yours! ![[welldone.gif]](/uploads/db3686/original/2X/f/fc9709a841aa9379fd892a9cf0b535b05f473b86.gif "[welldone.gif]"){kind=small}
Here’s my try at Mapo last year!
http://www.wineberserkers.com/forum/viewtopic.php?p=1387177#p1387177
that looks great! My personal preference is for softer tofu in smaller chunks and more sauce, but that’s just personal preference.
Biscuits & Gravy?
With the right seasonings, tacos. Toss a bit of bulk chorizo in too!
Sausage Soup? Use the not so hot sausage.
1 med. onion chopped.
1 lg carrot chopped.
1 rib celery chopped.
8 oz. sweet Italian sausage ( I always use 1 lb. hey my family loves sausage).
1 tbsp butter
1 med. zucchini.
4 cups chicken broth (I use low salt).
1/2 tsp oregano
20 oz can peeled & cut tomatoes.
1/3 cup spaghetti (broken).
Saute sausage, onion carrot and celery. I roll the sausage into small balls and brown them first when using 1 lb.
Add chicken broth, zucchini spaghetti and oregano.
Add tomatoes.
Bring to a boil then reduce heat to simmer. Stir occasionally.
Cook for 20-30 min. until tender.
Add salt and pepper to taste.
Soup is great a day later if there are any leftovers.