Best Sausage And Pea Casserole Recipes

BLACK-EYED PEA CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
• Mix cornmeal, flour, salt, and baking soda together in a large bowl.
• Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

PASTA WITH PEAS AND SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

RIGATONI WITH SAUSAGE & PEAS

Steps:

• Cook rigatoni according to package directions., Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally., Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.

SAUSAGE & CHICKPEA SKILLET

Steps:

• In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.

SAUSAGE AND CHICKPEA CASSEROLE

Steps:

• Heat the oil in a frying pan and brown the sausages. They don't have to be cooked through. Remove and let cool slightly.
• Cut the bacon into strips and fry in the oil.
• Add sliced onions and continue cooking, stirring occasionally until the onions are soft.
• Cut the sausage into slices and put in a casserole dish.
• Add the tomatoes, drained chickpeas and chopped leek.
• If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.
• Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.
• Finely chop the parsley and add half of it to the dish.
• Cover and bake in the oven at 170C/340F for 35 minutes.
• In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.
• Stir the steamed vegetables into the casserole.
• Garnish with the reserved parsley.

SAUSAGE, POTATOES AND PEAS

Steps:

• Spread sausage links, potatoes and peas in 13 x 9 baking dish.
• in saucepan over medium heat mix rest of ingredients until boullion cube is dissolved.
• pour over sausage, potatoes and peas.
• cover tightly with aluminum foil.
• bake in 350 degree oven 45 minutes to 1 hours.