Add sausage and break up in pan, stirring and cooking until meat is no longer pink. Drain off excess fat, and set aside. Roll dough into a large oblong about ¼ inch thick. Brush with olive oil. Cover ...

Now comes the fun part. On the longer side, starting at one end, very carefully roll up the bread dough jelly-roll style as tight as you can. Pinch the ends slightly to keep the filling from ...

Wipe out the pan and heat the 2 tablespoons of butter and the olive oil over medium heat until frothy. Add the fennel and cook until caramelized, about 20 to 25 minutes. Add the shallots and salt ...

1 loaf French bread, cubed or torn in pieces 1 pound breakfast sausage, browned and drained (I use Jimmy Dean Maple) 2 ½-3 cups shredded cheddar cheese 2 cups milk 4 eggs ¾ teaspoon dry mustard ...

Hearty can be comforting too, especially with our sausage casserole. Complete with tomatoes, bread, and chickpeas, it will feed the family!

2 tbsp. butter, plus more for buttering the pan 3 c. whole milk 1 / 2 tsp. fennel seed 1 / 8 tsp. freshly ground black pepper 3 links mild Italian sausage (about 15 to 18 oz. total) 2 tbsp. olive ...

Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Cook's Tip: Two to 2-1/2 cups fully cooked sausage crumbles can be frozen for 3 to 4 months.

Updated: 1:07 PM EST Dec 3, 2018 Mike Cherry Anchor/Reporter Cook's Corner: Stuffed mushrooms with sausage, apples, bread crumbs Updated: 1:07 PM EST Dec 3, 2018 ...

Shaping sausage can be sticky business, but wetting your hands can help prevent the sausage from sticking. I like to shape the patty right in a cool pan, then flip the heat on to medium and let ...