uncase sausage , separate and saute in frying pan..
remove from heat
parboil broccoli rabe, remove from stove and rinse..
cut up red pepper into small cubes..
cut up broccoli rabe into very small pieces
combine sausage, broccoli, and pepper into large frying pan with a little olive oil..
add Panko bread crumbs, 1/4 cup grated cheese, a little salt, pepper, and garlic
..rinse and clean mushrooms..
remove sausage mixture from heat..place mixture on top of mushrooms in a mound and sprinkle with olive oil..
cover with aluminum foil and bake in oven at 325 degrees for 35 minutes..
serve and enjoy !!!

Ingredients

16oz Premio Bratwurst, in casing (cut into 1 inch chunks)
2 teaspoons olive oil
4-5 medium Idaho potatoes, peeled & cut into chunks
1 large onion, cut into chunks 1 large green bell pepper, cut into chunks
1 teaspoon dried Italian seasoning
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes
Salt & fresh ground black pepper to taste
3/4 cup beer
1 tablespoon Dijon mustard
Fresh Italian or French bread for dipping

Directions

Put the oil in a large skillet over medium heat, add the Bratwurst and brown on all sides.
Add the potatoes, stir and cook until lightly brown.
Place the onion and green pepper chunks in the skillet, sprinkle with the Italian seasoning, cumin, red pepper flakes, salt & pepper and cook until the onion is slightly translucent.
Add the beer, Dijon mustard, cover and simmer for 25 minutes.
The potatoes should be soft enough to roughly chop up with a fork.
Stir the mixture a couple of times in order to make a kind of chunky potato gravy. Serve in large individual bowls with plenty of Italian or French bread.
Serves 4.

Ingredients:

16 oz Premio Fresh Sweet Italian sausage
16 oz Premio Frozen Hot Italian sausage
Extra virgin olive oil- 3 Tablespoons
1 large onion- chopped
5 garlic cloves- minced

Manicotti Pasta 1 large box
16 oz Ricotta cheese
8 oz Cottage cheese
3 Cups Mozzarella cheese
1 Jar spaghetti sauce
Salt
Pepper
2 Eggs

Directions:

Combine Eggs, Ricotta, Cottage cheese together, add 1 cup shredded mozzarella cheese in a large bowl . Add 2 pinches of salt and pepper and set aside.
Saute onions and garlic in 3 Tbsp. extra virgin olive oil
Cut both the sweet and hot Premio Italian sausage into bite size chunks then add to olive oil and garlic saute and brown slowly in skillet until done.
Add Spaghetti sauce to pan.

Boil Manicotti about 12 min. until al dente

Next, Take, Cheese mixture and put into Plastic freezer bag and snip off dime sized corner and fill manicotti .

Spread thin layer of sauce into bottom of casserole dish and then place Manicotti on top.

Then cover with remaining sauce, then top with remaining cheese to your liking, the more the better. Bake for 30 minutes at 350 degrees Fahrenheit until bubbly and cheese just starts to brown.
Enjoy!

Serves- 4-6

16oz Premio Mild Italian Sausage
8 10-or-12-inch flour tortillas
4 jarred, drained whole roasted red peppers
1 1/3 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded asiago cheese
2 teaspoons Italian seasoning blend

Directions:

Grill or broil the Premio Mild Italian Sausage until cooked through. Cool for ten minutes, then cut into rounds.

Place four of the tortillas on the counter or a work surface. Divide the sausage rounds evenly over the tortillas.. Tear the roasted red peppers into strips, and divide the strips evenly among the sausage rounds. Spoon 1/3 cup of marinara sauce over the top of each tortilla, then sprinkle on 1/2 cup of mozzarella, 1/4 cup of asiago, and 1/2 teaspoon of Italian seasoning blend. Repeat until all tortillas are topped, then place the four remaining tortillas over the toppings.

Using a gas grill or a large skillet, carefully slide each of the quesadillas onto a medium-high heated surface. Grill or cook until one side is lightly golden, then use two spatulas to flip the quesadillas over and brown the other side. Cut each warm quesadilla into quarters to serve. Makes four quesadillas; serves four as a main dish, or eight or more as an appetizer.

1 lb. Premio Sweet Italian Sausage, removed from casing
6 green bell peppers
½ lb. ground chicken
2 slices wheat bread, toasted
1 small onion, diced
1/2 small zucchini, diced
1 small carrot, diced
1/2 rib celery, diced
2 large eggs
1/3 cup fresh parsley, finely chopped
1 Tbsp. fresh rosemary, finely chopped
½ tsp. salt
¼ tsp. fresh ground pepper

Preheat oven to 400 degrees. Slice the top off each pepper and set aside. Clean the seeds and ribs out of each pepper and pierce the bottom with a fork. Place on a baking rack set inside a rimmed baking sheet.

Beat eggs with a fork in a large bowl. Add diced onion, zucchini, carrot and celery. Crumble toasted bread into fine crumbs or pulse in a food processor. Add to bowl, along with sausage, ground chicken, parsley, rosemary, salt and pepper. Combine everything gently with your hands.

Spoon the mixture equally into the six peppers. Bake uncovered for one hour. Remove from the oven, replace each pepper top and let sit for 10 minutes before serving.

16oz Premio Mild Italian Sausage, sliced
16oz Premio Sweet Italian Sausage, sliced
1 cup sliced carrot
1 cup sliced celery
1 large chopped onion
1/2 cup peas
1/2 cup corn
1/2 cup water
1 teaspoon garlic
1 cup chopped tomatoes
1 pie crust for top 2-quart baking dish. (rectangular dish)
1/4 cup oil or butter

In a large fry pan; cooked sausage in butter or oil until done.
Add remaining ingredient except pie crust. cook for 5 minutes; Pour ingredient In a deep baking dish; Top with ready made crust. Cut slits in crust so steam to escape. Bake at 350 until crust in golden brown.

1 Package of Premio Hot Italian Sausage
1 lb ground beef
3 ribs of celery 1 large onion
1 can of black beans, drained and rinsed
1 can of spicy chili beans
1 large can of diced tomatoes
1 can of petite diced tomatoes with chilies
1 medium green pepper
Season with chili seasoning, cumin, salt, and pepper to taste

Place tomatoes, one half a can of water and beans to a slow cooker and turn on high.
Remove Premio Hot Italian Sausage from casing, brown in skillet with ground beef until brown. Place into slow cooker. (make sure the slow cooker has warmed.)

Dice onion, pepper, and celery to desired size. Sauté over Medium heat till lightly cooked. Add to slow cooker.
Reduce heat on slow cooker to low and chili seasoning, cumin, salt, and pepper.
Leave on low for 4 hours for flavors to blend serve with crackers, shredded cheese, and sour cream. This will serve up to 8 hearty bowls.

1-16 oz. Package Premio Sweet or Hot Italian Sausage
3-8 oz. packages of Cream Cheese
1-10 oz. can of Diced Tomatoes and Green Chilies, undrained
1 bag Tortilla Chips

Preparation:

In frying pan, cook sausage meat for about 10-15 minutes on medium heat.

In a small crock pot heat the 3 packages of cream cheese on high setting until soft. Once you can stir the cream cheese add sausage and can of Ro-Tel. Mix thoroughly and serve with scoops or other tortilla chips.

Thaw Premio Kielbasa Sausage and slice. In a skillet, brown sausage and drain. Add kraut, stewed tomatoes and rotel. Then simmer for 25 minutes. Serves 6

Heat oil in skillet. Brown sausage. Drain on paper towel line plate.

Place all ingredients in a large dutch oven. Heat through.

Serve with crusty french bread or cornbread