From Nealey Dozier 1 pound bulk pork sausage 1/4 cup all-purpose flour 2 cups milk (2 percent or whole) Kosher salt and black pepper to taste Hot biscuits, for serving Heat a large skillet over medium. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned … Continue Reading →
12 cups 1/2-inch cubes crustless country-style white bread (from two 14.5-ounce loaves) 2 tablespoons olive oil 1 pound Italian sweet sausages, casings removed 3 cups chopped onions 1 cup chopped celery with leaves 1 tablespoon chopped fresh thyme 2 teaspoons chopped fresh sage 1 teaspoon chopped fresh rosemary 1 cup coarsely grated Parmesan cheese, divided … Continue Reading →
6 large fresh mushrooms 1/4 pound bulk Italian sausage 1 teaspoon oil 2 tablespoons chopped green onions 1/2 cup spaghetti sauce 1/4 cup shredded mozzarella cheese Clean mushrooms. Remove mushroom stems; set caps aside. Chop stems; set aside. In a skillet, add oil and cook sausage over medium heat until no longer pink. Remove with … Continue Reading →