Crescent Quiche

Ingredients:

• 2 (8 oz.) cans crescent rolls
• 2 (8 oz.) packages brown and serve sausage, sliced
• brown mustard to taste
• 3 cups shredded Monterey Jack Cheese
• 9 eggs, slightly beaten
• 1 cup and 2 tbsp. milk
• 1/2 tsp. salt
• 1/4 tsp. oregano
• 1/4 tsp. pepper

Directions:

1. Preheat oven to 425°F.
2. In an ungreased 9x13 inch pan, press rolls over the bottom and a 1/4 inch up the sides. Seal perforations. Spread the dough with brown mustard to taste. Place the sausages over the crust. Sprinkle with cheese.
3. Combine remaining ingredients and pour over the cheese.
4. Bake for 20-30 minutes until deep golden brown.

Submitted by Jan Luepke

Zippy Egg Casserole

Ingredients:

• 1 lb. pork sausage
• 1 (5 oz.) package seasoned croutons
• 2 cups shredded cheese (cheddar, Swiss, pepper jack, or a mix)
• 8 eggs
• 2-1/2 cups milk
• 1 cup half-and-half
• 1 tbsp. minced onion
• 1-1/2 tsp. dry mustard 
• salt and pepper, optional
• parsley for garnish

Directions:

1. Cook sausage in large deep skillet over medium heat, stirring to break up clumps, until evenly browned; drain.
2. Arrange croutons in a single layer in a greased 9x13 inch baking dish. Sprinkle with cheese. Top with sausage. 
3. Whisk together eggs, milk, half-and-half, onion, and mustard in a large bowl. Pour into pan. Sprinkle with salt and pepper. Chill covered for at least 1 hour, or up to 12 hours. 
4. Preheat oven to 350°F. Bake uncovered until puffed, golden, and set, about 45-60 minutes. Let stand 20 minutes and garnish with parsley.

Submitted by Paula Pezzi

Brunch for a Bunch

Ingredients:

• 1 lb. pork sausage
• 3 cups frozen hash brown potatoes, thawed
• Salt
• 3 cups shredded cheddar cheese
• 1/2 cup chopped green pepper
• 12 eggs, beaten
• 2 cups milk

Directions:

1. Cook sausage and drain. 
2. Place hash browns in a lightly greased 13x9 inch dish. Sprinkle with salt. Layer sausage, cheese, and green pepper. 
3. Combine eggs and milk and pour over layers. 
4. Bake at 350°F for 50-55 minutes.

Submitted by Margaret Herrick from the Gilligan Family Cookbook

Golden Potato-and-Smoked Sausage Hash

The "Golden Potato-and-Smoked Sausage Hash" recipe by Southern Living can be found at MyRecipes.

Submitted by Anna Restivo

Southern Living. "Golden Potato-and-Smoked Sausage Hash." MyRecipes, https://www.myrecipes.com/recipe/golden-potato-smoked-sausage-hash. Accessed 30 April 2019.

Rustic Italian Tortellini Soup

Ingredients:

• 1 lb. bulk Italian sausage
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 qt. chicken stock
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1 (9 oz.) pkg. refrigerated cheese tortellini
• 6 oz. fresh escarole, coarsely chopped
• 2-3 tbsp. of minced fresh basil or 1 tsp. dried 
• Salt and pepper to taste
• Crushed red pepper flakes to taste
• Shredded Parmesan or Pecorino Romano cheese

Directions:

1. Crumble sausage into a Dutch oven, add onion. Cook and stir over medium heat until meat is no longer pink. Drain most of liquid off. Add garlic, cook 1 minute longer. Stir in chicken stock and tomatoes, bring to a boil. Add tortellini, return to a boil. Cook 5-8 minutes or until almost tender, stirring occasionally. 
2. Reduce heat, add escarole, basil, salt, pepper, red pepper flakes. Cook 2-3 minutes longer until escarole is wilted and tortellini is tender.
3. Serve with shredded cheese.

Submitted by Anna Restivo, adapted from a recipe found in the Milwaukee Journal.

Zuppa Di Salsiccia Con Pasta E Cannellini (Sausage Soup with Pasta and Cannellini Beans)

Ingredients:

• 3 tbsp. extra virgin olive oil
• 1/2 cup onions, chopped
• 2 tbsp. fresh rosemary, chopped
• 1 celery stalk, diced
• 1 carrot, diced
• 3/4 lb. bulk Italian sausage
• 1 pinch dried crushed red chili flakes
• 3 cloves garlic, diced
• 4 cups beef broth
• 3 cups water
• 4 tbsp. tomato paste
• 1 (15 oz.) can Progresso cannellini beans, rinsed and drained
• 1 small head escarole, washed and chopped
• 4 oz. angel hair pasta, broken in pieces
• Salt and freshly ground pepper to taste
• Freshly grates Parmesan cheese

Directions:

1. In a large pot, combine olive oil, onions, celery, carrots, adn rosemary, and cook over medium heat until onions are translucent. Add sausage, red chili flakes, and garlic, and cook until sausage is nicely browned.
2. Add broth, water, tomato paste, beans, and escarole. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Add pasta, and cook 8-10 minutes, until al dente.
3. Season with salt and pepper to taste and a sprinkle of freshly grated Parmesan cheese, if desired.

TIP: Season with salt and pepper at each stage of cooking.

Submitted by Anna Restivo, adapted from a recipe found in "Tastes of Italia", November, 2004.

Crock O' Brats

Ingredients:

• 5 brats (about 1 lb.) cut into 1 inch pieces
• 5 medium potatoes, peeled and cubed
• 1 (27 oz.) can sauerkraut, rinsed and well drained
• 1 medium tart apple, chopped
• 1 small onion, chopped
• 1/4 cup brown sugar, packed
• 1/2 tsp. salt

Directions:

1. In a large skillet, brown bratwursts on all sides.
2. In a 5 quart slow cooker, combine the remaining ingredients. Stir in the bratwurst, cover, and cook on high for 4 to 6 hours or until potatoes and apples are tender.

Submitted by Jan Luepke