Teardrops n Tiny Travel Trailers

I recently made 5 lbs of sweet Italian sausage, and am looking for ideas, so please feel free to add to this.

One of my favorites but I usually make with Hot Italian sausage.

1 lb ground sausage (or take out of casings)
1 lb chicken breast cubed into bite sized pieces
3 cloves garlic diced
1 medium onion diced
1/4 cup chopped sundried tomatos
1 tsp Thyme
1 12oz can artichoke hearts
1 bag fresh spinach
1 lb pasta (I usually use penne)
1 cups chicken stock
1/2 cup cream (I usually use light cream since I always have it for coffee)
Cajun or Creole seasoning mix to taste
2 Tbs Olive Oil
2 Tbs flour

Saute garlic thyme and onions til soft and translucent along with sausage
Add 1 cup chicken stock, cubed chicken, and sun dried tomotoes cook til chicken is close to done.
Hopefully you are already boiling your water for pasta at this time
Add artichoke hearts, cream, spinach, and cajun/creole seasonings.
Bring mixture to very low boil while the pasta is finishing cooking
Sprinkle the 2 Tbs flour over the mixture after the spinach has cooked down and stir in, continuing with the low boil to thicken (yes you can start with a rue if you want, I'm lazy)
Drain the pasta and add the sauce to the pasta, or serve the sauce over the pasta. I usually combine the pasta and sauce together.

This recipe can be made mild, or spicy (as I prefer). You can also add shrimp at the last minute so as not to overcook, and you can substitute the sausage with Hot Italian or Charizzo.


Edit: These measurements are approximate, I rarely measure anything unless I'm baking so feel free to add/subtract anything that appeals or doesn't appeal to you. I also usually throw several Tbs of butter in for taste.

This is a favorite of ours...

I'll post my bratwurst recipe later...

Sweet Italian Sausage Recipe

5-lbs coarsely ground pork
1-cup cold white wine
1-cup chopped fresh parsley (1 bunch, regular is fine, flat-leaf is better)
5-tsp salt (Kosher, preferably)
4-6 garlic cloves, minced
1-Tbsp black pepper
1-tsp cayenne pepper
3-Tbsp fennel seed
1-tsp crushed red chili flakes
3-Tbsp paprika (your favorite kind)

Toast fennel seed in pan over medium heat, constantly moving until they start to turn light brown, about 5 minutes. Set aside to cool. Grind seeds and combine with all other spices. Add spices to the ground pork and mix together. Add cold wine last and mix. Place in the refrigerator for an hour. Divvy the sausage up into conveniently sized zip-locks, et voila! You're done! Should keep in the freezer for a few months.