White Beans and Sausages the T-fal Actifry Way.....

This recipe is from....http://tfalactifry.com/recipes/view/sausage-and-bean-cassoulet.
with some changes...

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Serve: 4 people

Ingredients

• 450 g (1 lb) pork sausages/chicken or turkey/cocktail sausages/Chorizos
• 1 large onion, thinly sliced
• 1 ActiFry spoon sunflower oil (or other oil)
• 410 g (14 oz) can haricot or cannellini beans, rinsed and drained
• 400 g (14 oz) can chopped tomatoes/or tomato puree
• 1 ActiFry spoon dried mixed herbs
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, to garnish (optional)

Preparation

1. Place the sausages in the ActiFry pan. Cook for 10 minutes. 2. Add the onion and cook in the fat from the sausages. If there is insufficient fat in the pan, pour in 1 ActiFry spoonful of oil. Cook for 5 minutes. 3. Add the beans, tomatoes,  dried herbs and seasoning. Cook for 10 minutes, or until the sausages are cooked. Garnish with chopped parsley, if desired, and serve with crusty bread or mashed potatoes. Variations: If the sauce is too thin for your taste, blend 1 ActiFry spoonful of cornflour with a little cold water, then stir this into the sausage mixture in the ActiFry. Cook for about 5minutes, or until the sauce is thickened.

Baked veggies with Sausage links..in a jiffy meal..

• 1 Package of Italian Sausage (about 5 links)
• 2 Bell Peppers (Can use one yellow, one green for color)
• 1 Sweet Onion
• 1 lb Red potatoes (cut in quarters) about 4 potatoes
• 1-2 Tbsp Olive oil
• ¼ tsp oregano
• 1 tsp Garlic salt
• Dash of pepper

Directions

Preheat oven to 450 degrees.

Wash a cut Peppers and onions into strips.  Wash and cut potatoes too.

Place all of the cut veggies onto a large baking sheet.

Toss veggies with olive oil and seasonings.

Cut sausages into 3 or 4 pieces per sausage.  Place the sausage pieces on the pan with the veggies.

Place pan in the oven and bake for 30 minutes.

Remove and serve!

Makes enough for 4-6 people

Spicy Sausage for Cocktail

Ingredients

• 1  tablespoon olive oil
• 1/4  cup finely chopped onion
• 3  cloves garlic, finely chopped
• 1  lb cooked chorizo or kielbasa sausage links, cut into 1/2-inch-thick slices
• 1  teaspoon paprika
• 1/2  teaspoon coriander
• Dash ground red pepper (cayenne)
• 1  can (8 oz) tomato sauce
• 1/4  cup dry red wine (such as Rioja, Bordeaux or Merlot) or beef broth

Directions

1. 1In 10-inch skillet, heat oil over medium heat until hot. Add onion; cook 4 to 5 minutes, stirring occasionally, until softened.
2. 2Add garlic; cook and stir 30 to 60 seconds or until fragrant. Add sausage slices; cook 2 to 4 minutes or until lightly browned, turning once.
3. 3Stir in paprika, coriander and ground red pepper. Add tomato sauce and wine; cook about 5 minutes to reduce slightly, stirring occasionally. Serve warm with cocktail toothpicks.

Sausage Casserole ....for Breakfast

Serves 6 (generously)

INGREDIENTS:

16 oz. package hot pork breakfast sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread (I used a country levain, crusts removed)
4 oz. (1 cup) shredded pepper jack cheese
4 oz. (1 cup) shredded sharp cheddar cheese
1/2 teaspoon black pepper
1/2 cup thin-sliced green onions

DIRECTIONS:

Preheat the oven to 325°F.

In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.

In a large mixing bowl, combine eggs, milk, mustard and salt; stir well.

Distribute half the bread evenly in a buttered 9″ x 13″ x 2″ baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half the onions. Repeat layering using remaining bread, pepper, cheese, sausage and onions. Pour egg mixture evenly over casserole.

Bake uncovered for 60 minutes, or until eggs are set. Tent with foil if the top begins to brown too quickly.

NOTE: May be assembled ahead and refrigerated up to 12 hours before baking.

Bean and Sausage and Stew

A warming, simple one-pot meal that’s perfect for chilly late-winter evenings. You can use any flavour sausage you like; the texture works wonderfully with the tender beans and rich, hearty tomato sauce.

Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 4

12 good quality sausages (use two packets of six)
1 onion, chopped
2 x 300g pots fresh tomato and herb sauce
540g jar large butter beans, rinsed and drained
freshly chopped herbs, to garnish

1 Put the sausages and onion in a pan and cook until the sausages are beginning to brown, turning them occasionally.
2 Stir in the sauce. Fill one pot with water and add to the pan. Bring the mixture to the boil, then simmer for 20 minutes.
3 Add the drained beans and simmer for a further 5 to 10 minutes or until the beans are heated through, the sausages are cooked and the sauce is the required consistency. Garnish with herbs.

Per serving: 980cals, 73g fat, 27g saturated fat, 54g carbohydrate 

W&h Tip
Make a day ahead and chill. Reheat thoroughly, adding a little extra water.

Sausage Gravy

If you have ever wanted to know how to make sausage gravy this recipe is perfect for you. First off I will start by explaining what sausage gravy is. Sausage gravy is basically a combination of milk, butter, and flour with pieces of sausage in it. Sausage gravy originated in the South and has become very popular. This gravy is typically served over biscuits but it goes great on eggs or toast as well. It is always a great treat for breakfast. For the type of sausage, you can use just plain pork sausage, maple flavored sausage or really any flavored sausage you might enjoy. If you want to add a little heat, the addition of a little hot sauce or red pepper flakes spices up this gravy nicely.


Ingredients:
1 (12 ounce) package pork sausage (or maple flavored sausage)
3 tablespoons butter
¼ cup all-purpose flour
3 cups milk
salt and pepper (to taste)

Cooking Instructions:

Step 1: Heat a large deep skillet to medium high heat. Add sausage, and break up into small pieces with a metal spatula while cooking. Cook until sausage is evenly browned. Remove the sausage from the pan with a slotted spoon reserving the fat drippings in the pan. Set sausage pieces aside.
Step 2: Add butter to the pan and stir until melted. Add flour and stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk, and cook until the mixture has thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat and simmer for 12 to 15 minutes. If the mixture becomes too thick, add a little more milk.
Step 3: Serve over biscuits, or eggs and toast.
(Makes 6 Servings)