Tuscana Soup

2 cups spicy sausage (Jimmy Dean is good)
1 medium onion, diced
2 garlic cloves, minced
5 quarts chicken broth
1/2 tsp thyme
1/2 tsp red pepper flakes (optional and to taste)
4 cups coarsely chopped potatoes
6 cups fresh kale, chopped
4 oz half and half or milk
parmesan cheese to serve

Brown in large sauce pan, breaking up into small pieces.  Drain excess grease.
Add onion and garlic and cook until tender.
Add chicken broth.
Add potatoes and seasoning.
Bring to a boil.  Reduce heat, cover with lid and simmer.
Wash kale, remove the rib and chop leaves into small pieces.
Add kale to the soup and cook until potatoes are tender.
Add milk or half and half
Heat gently.
Season with salt and pepper to taste.

Serve with grated parmesan.

Brunch Sausage Ring

From Maureen and Chuck Snyder

1 Jimmy Dean Hot Sausage,
1 1/2 cup Pepperage Farms Stuffing Mix
2 eggs
Chopped green onion, to taste
Line ring mold with crumbled corn flakes.
Mix sausage "stuff" together and smush into ring mold.
Bake 325 for 45-60 min.
Turn out onto plate.

Serve with Wine and Egg Brunch, Brunch Chipped Beef Dip Dipping crackers and veggies and fresh fruit.

Tortellini with Sausage, Fennel and Mushrooms

From Andie Evans
Makes 8 main-course servings
Time: 50 minutes

1 Tbsp. olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
1 lb. spicy Italian sausages, casings removed, sausage coarsely crumbled
1 8-oz. package sliced fresh crimini mushrooms
4 large garlic cloves, pressed
1 Tbsp. fennel seeds, coarsely crushed
1/2 c. heavy whipping cream
1 c. chicken broth
1 16-oz. package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
1 5-oz. package fresh baby spinach leaves
1/2 c. finely grated Parmesan cheese plus additional (for serving)

Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage and mushrooms; saute until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

425 calories per serving

The Italian Scramble

From Shirley Evans

Makes 4 to 6 servings

1 Tbs. olive oil                                          

1 medium potato, cubed

1/2 lb. sweet Italian sausage                 

1 small onion, chopped

1 small green pepper, chopped                 

1 small red pepper, chopped

8 eggs                                                          

2 Tbs. milk

1/8 tsp. oregano                                        

1 firm, ripe tomato, seeded and chopped

1/4 c. shredded mozzarella 

1/4 c. grated cheese

chopped fresh parsley for garnish
hot Italian bread

Heat olive oil in a large frying pan and add the potato; cook over medium heat, stirring occasionally. Remove sausage casings and crumble meat into the frying pan, cooking and stirring until lightly browned. Add onion and peppers and cook until onion is limp and the potato cubes are done.

Beat the eggs together with the milk and oregano. All at once, add the tomatoes, egg mixture and mozzarella to the frying pan. Lower the heat and cook, stirring lightly until eggs are soft and fluffy, and I do mean soft and fluffy … not hard and stiff. The mozzarella should stretch and bring you great happiness. Top with grated cheese and parsley and serve with hot Italian bread.