How to Cook Yummy Fall Harvest Sage Sausage Supper

Fall Harvest Sage Sausage Supper. Everyone is surprised at how this flavorful cabbage and smoked sausage recipe calls for just a few ingredients. I usually complete my family's favorite slow cooker meal with a no-bake fruit dessert. Cabbage Sausage Supper Recipe photo by Taste of Home.

Thyme and nutmeg add warmth to the base, and the fennel-sausage topping adds fresh sweetness. With the arrival of fall, it's easier to feel close to the ancient food traditions of our ancestors who preserved the harvest in preparation for winter. Before refrigeration, many animals were slaughtered in the fall -- before the grass ran out and winter hay was necessary. You can have Fall Harvest Sage Sausage Supper using 8 ingredients and 13 steps. Here is how you cook that.

Ingredients of Fall Harvest Sage Sausage Supper

1. You need 1 cup of Sliced Mushrooms.
2. Prepare 1 each of Red Onion.
3. It's 1 packages of Sage Ground Sausage.
4. Prepare 1 stick of Margerine.
5. It's 1 can of Crushed Tomatoes.
6. Prepare 1 packages of Sliced Provolone Cheese.
7. It's 1 dash of Garlic Salt.
8. Prepare 3 each of Zucchini.

Harvest Sausage Stuffing with Pecans and Cranberries. Savory sage flavored sausage, French bread, sweet cranberries, toasted pecans, and crisp harvest apples tossed in an incredible white wine, butter, and herb sauce and baked until perfectly crispy on top and soft and tender underneath! Harvest Sausage Stuffing with Pecans and Cranberries - The Chunky Chef. The ultimate sausage stuffing recipe for Thanksgiving!

Fall Harvest Sage Sausage Supper instructions

1. Preheat oven to 400.
2. Slice zuchini into rounds..
3. Chop Red Onion.
4. Slice mushrooms if not presliced..
5. In a large deep pot melt one stick of margerine. (You CAN use less if desired to make it healthier)..
6. Add tube of ground sage sausage. You can typically find this in the refridgerated section with the breakfast sausage. If not get regular ground pork sausage and add probably 2tsp of ground sage. Brown until almost fully cooked..
7. Add in sliced mushrooms onions and zuchini. Cook until completely soft..
8. Pour the mixture into a large rectangular casserole dish..
9. Pour one large can of crushed tomatoes over the top. Do not stir!.
10. Sprinkle liberally with garlic salt..
11. Add layer of provolone slices all across the top..
12. Bake until cheese starts to brown. Aprox 15 to 20 minutes..
13. Serve in a bowl as there will be a lot of beautiful tomato sausage zuchini broth and you will want a crusty loaf of french bread to sop it up with!.

Fall-off-the-bone Braised Short Ribs are unbelievably easy and made in just one pot! Tender cooked ribs in a delicious, rich sauce with carrots and onions. Sage can be harvested on an as-needed basis, clipping just above the spot where two leaves meet. For the richest concentration of their aromatic I also suggest conducting a larger sage harvest about twice during its growing season, in order to encourage a prolific, evenly shaped and rounded plant. This Hearty Fall Harvest Vegetable Chorizo Sausage Soup is nourishing and satisfying, and chockfull of in-season vegetables.