490 sage recipes

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

A simple and delicious crockpot recipe that makes a tasty stuffing from chopped celery, canned mushrooms and cream of mushroom soup.

This delicious turkey stuffing will enhance your Thanksgiving with a fruity taste that everyone will love.

Quick and easy, cheesy sausage balls that use Bisquick or other baking mix for a quick party snack.

Italian sausage, onions and cheese baked in a delicate custard.