Nina's Easiest Sausage Dressing (serves 8 to 12)

Ingredients

1/2 stick butter
1 large yellow onion, chopped
3 stalks celery, chopped, leafy portion removed and saved
1 lb Rays Own Brand Sausage (Italian, Pork Apple Honey, Or Salchicha Cabellero for a kick)
1 lb mushrooms, chopped
1 lb (small loaf) soft white bread, torn apart
1 large egg
1 cup turkey stock
Salt and freshly ground pepper to taste (I like lots of pepper)

Preparation

Heat butter in large skillet; add onion and celery. Saute on medium-high heat until softened
Add sausage and mushrooms, cook and break up sausage ito large crumbs
Place bread into a large bowl, add sausage mix, egg, turkey stock, chopped celery leaf, salt and pepper. Use a your hands to mix well
Stuff a 9x13 casserole dish and cook in a preheated 350 F oven for 30 to 40 minutes, until dressing gets a touch toasty around the edges.

Leftovers make an excellent side to breakfast eggs

Spicy Italian Chili

Ingredients

1/2 lb chub hot Italian Ray's Own Brand Sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 clove garlic, minced
1 (35 oz can) tomatoes
1 can cannellini beans
1 1/2 cup tomato juice
1/2 cup sliced pepperoni
1 1/2 Tbs Italian seasoning
1/2 Tbs salt
1/2 Tbs sugar
1/2 Tbs crushed red pepper
1 cup freshly-grated Parmigiano Reggiano

Preparation

Brown the Ray's Own Brand sausage in large frying pan. Drain the excess drippings.
Add onion, green pepper, celery and garlic. Cook until pepper and celery are soft (About 5 minutes)
In a large saucepan or crock pot, add the remaining ingredients. Mix Well
Stir in browned sausage and cooked vegetables. Simmer 30 minutes or more (as much as tour hours for maximum flavor)
Ladles the chili bowl, sprinkle the grated Parmigiano Reggiano and serve. Or serve with the cheese at the table for self service

Spaghetti with Ray's Own Brand Hot Italian Sausage

Ingredients (serves 4)

1 onion, peeled
2 cloves garlic, crushed
4 tbsp. Olive oil
6 beef tomatoes, peeled and diced OR
1 1/2 cups canned tomatoes
4 tbsp white wine
Salt and freshly ground pepper
1/4 lb Ray's Own Brand Italian or Hot Italian Sausage
2 tbsp. Freshly chopped parsley
3/4 lb. Spaghetti
1 tbsp Butter
Pinch of nutmeg

Preparation

Dice the onion finely, peel, and crush the garlic. Heat the oil in a saucepan or large skillet and cook over a low heat until the onion is transparent and the sausage is cooked. Add the tomatoes, white wine and seasoning. Simmer for 12 minutes. Meanwhile, cook the spaghetti in plenty of boiling salted water for about 12 minutes.
Drain and toss in a little melted butter, add a shake of pepper and nutmeg.
Add the parsley to the sauce and stir well. Combine with sauce and serve at once.

Ray's Own Brand Sausage Supper Soup

Ingredients

1 lb. Ray's Own Brand Swiss Sausage
2 c. chopped onion
1 c. sliced carrots
1 c. sliced celery
1 28 oz. can whole peeled tomatoes, cut up
2 potatoes peeled and cubed
1 c. dry spinach noodles
1 c. dry egg noodles
3 tbsp parsley flakes
8 c. beef stock
1 clove garlic, minced
1 tsp. brown sugar
1/2 c. white whine
3 c. shredded cabbage
Salt and pepper to taste
1 c. parmesan cheese

Preparation

Bring broth to boil in large stockpot. Add all remaining ingredients except the cheese. Cover, bring to boil. Break up the vegetables. Reduce heat, cover and simmer 10 minutes or until vegetables are tender and spaghetti is cooked. Garnish with parmesan cheese.

Make 8 quarts, freezes well.

Rays Own Brand Linguica and Lentil Soup (Serves 6)

Ingredients

(For more spice add Salchiche Cabellero)
1 lb lentils, sorted and rinsed
1/2 lb Ray's Own Brand Linguica Sausage
2 Tbs olive oil
2 medium potatoes (red), peeled and diced small
2 medium carrots, diced
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, minced
Salt to taste
1 cup Corn frozen

Preparation

Place the lentils in a large soup pot
Add enough cold water to cover them by 3 inches
Bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the whole sausages and 2 tablespoons of the olive oil.
Cook the lentils for about 45 minutes
Add the red potatoes, carrots, onions and green and red peppers and corn, and cook for about 20 minutes longer, until the vegetables are fork-tender
Cut each sausage in a half, and serve 1 piece to a bowl.
Season to taste with salt, and serve

Potato Sausage Soup (Serves 4 - 6)

Ingredients

3 links chub sweet Ray's own Brand Italian sausage
(or Swiss, Pork Apple Honey, casings removed)
2 medium baking potatoes, cubed
2 1/4 inch-thick pancetta, chopped (or 3 slices of bacon)
3/4 cup onions, chopped
1 medium to large clove garlic, thinly sliced
2 cups kale, cut in half, then sliced (almost chiffonade)
4 cups chicken broth
1/2 cup heavy cream

Preparation

Brown sausage in a soup pot, breaking up, until cooked through. Remove with slotted spoon and set aside.
Place onions and pancetta into the pot and cook over medium heat until onions are tender
Add garlic and cook 1 minute longer
Add chicken broth and potatoes and simmer 15 minutes or until potato is almost fork tender
Add sausage and kale and simmer 6 minutes
Add cream and heat through. Salt and pepper to taste (you probably won�t need salt).
Serve with fresh-grated parmesan.

Lentil Soup With Salchicha Caballero (Serves 6)

Ingredients

4 1/2 cups chicken stock/broth
4 1/2 cups beef stocks/broth
1 1/2 cups dried lentils
2 tsp fennel seeds
2 Tbs Olive Oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
6 oz Salchicha Caballero, halved lengthwise, cut into 1/2 inch pieces
2 tsp dried thyme
1/2 tsp Creole seasoning

Preparation

Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes
Meanwhile, heat medium skillet over medium heat. Add fennel; saut� until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
Heat oil in same skillet over medium heat. Add celery, carrot and onion; saut� until onion is translucent and celery and carrot are tender, about 5 minutes
Add toated fennel seeds, saut�ed vegetables, sausage, thyme, and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.
Seasons soup to taste with salt and pepper
Can be prepared 1 day ahead. Cover and chill. Re-warm over medium heat, stirring occasionally.

Lasagna Soup (Serves 6 to 8)

Ingredients

1 lb chub Italian sausage
2 cups onion, chopped
1 cup carrots, diced
2 cups mushrooms, sliced
2 Tbs garlic, minced
4+ cups chicken broth
1 14 1/2 oz can Italian �style stewed tomatoes, chopped
1 10 3/4 oz can tomato sauce
1 cup uncooked short mafalda pasta
(or extra-wide egg noodles)
1 cup fresh baby spinach
1 cup provolone cheese and/or fresh mozzarella, diced
1/4 cup Parmesan cheese, shredded/grated
4 tsp fresh basil, shredded/chiffonade

Preparation

Brown Ray's Own Brand sausage in a large soup-pot over high heat
Add onions and carrots; saute' 3 minutes
Stir in mushrooms and garlic; saute' 3 minutes
Add broth, stewed tomatoes, and tomato sauce, bring to a boil
Drop in pasta and simmer until the pasta is done (+-10 minutes)
Stir in spinach and cook until wilted
Place 1/4 cup of the diced cheese into each soup bowl and pour soup on top.
Garnish with Parmesan and basil shreds.

Ray's Own Brand Sausage and Pumpkin Soup (Serves 8-12)

Ingredients

8 links hot Italian sausage (or sweet if you prefer)
2 cups pumpkin
(this is about one 15 oz can; it is NOT pie filling)
4 cups chicken broth
1/2 cup minced onion
1 cup finely chopped mushrooms
1 cup whole milk or cream
(or 1/2 cup half and half mixed with 1/2 cup water)
1 clove garlic, minced
2 Tbs each of finely chopped fresh parsley, oregano, and basil
1/2 cup shredded parmesan for topping
Salt and pepper to taste

Preparation

Brown Ray's Own Brand sausage in a large soup-pot over high heat
Add onions and carrots; saute' 3 minutes
Stir in mushrooms and garlic; saute' 3 minutes
Add broth, stewed tomatoes, and tomato sauce, bring to a boil
Drop in pasta and simmer until the pasta is done (+-10 minutes)
Stir in spinach and cook until wilted
Place 1/4 cup of the diced cheese into each soup bowl and pour soup on top.
Garnish with Parmesan and basil shreds.

Minestrone

Ingredients

½ lb Ray's Own Brand Bratwurst
6 c. beef stock
1 ¼ lb bacon, finely cut (cooked)
2 c. shredded raw cabbage
1 c. diced carrots
1 c. diced onions
1 ½ can stewed tomatoes
Salt & pepper to taste
¼ lb. elbow macaroni
¼ c. chopped parsley
¼ c. parmesan cheese
1 c. dry red wine
1 lb. dry red kidney beans
1 cup canned potatoes
1 cup diced celery
1 or 2 cloves garlic, minced
1 tsp. mixed Italian spice

Preparation

In a large kettle, combine the first 12 ingredients and simmer for ½ hour. Add parsley. Just before serving add cheese. Makes 3 quarts.

Tagliatelle with Spinach and Walnut Sauce

Ingredients (serves 4)

1lb fresh spinach
1/2lb Ray's Own Brand Bratwurst
½ oz. butter
1 clove garlic
2/3 cup light creme
½ cup walnut pieces
12 oz tagliatelle
Salt
Oil
Parmesan Cheese

Preparation

Wash the spinach and discard any tough leaves and stalks. Put it into a roasting or boiling bag with only the water clinging to it, tie loosely and cook on full power for 6 minutes, until the leaves have collapsed. Puree the spinach in a blender. Put the bacon on a plate covered with absorbent paper towels and cook on full power for 2 minutes until done. Put the butter in a small bowl with the garlic, add the bacon and cook on full power for 4 minutes. Set aside, covered. Put the tagliatelle in a deep bowl and just cover with boiling water. Add a pinch of salt and a few drops of oil and cook on full power for 6 minutes. Let the bowl stand, covered, while you reheat the spinach cream sauce if necessary. Drain the pasta and stir in the cream sauce. Top with the garlic and bacon. Serve hot with Parmesan cheese.

Penne With Zucchini and Pistachio Nuts

Ingredients (serves 4)

14 oz penne (pasta quills)
Salt
2-3 tbsp olive oil
10 oz. baby zucchini, sliced
2 tbsp. water
1 clove garlic, crushed
1/3 cup pistachio nuts, shelled
Freshly ground black pepper
Parmesan cheese (optional)

Preparation

Put the penne in a deep pot and just cover with boiling water. Add a pinch of salt and a few drops of the oil, cover and cook on full power for 9 minutes. Set aside, covered. Put the zucchini in a dish with water, cover with vented plastic wrap and cook on full power for 3 minutes. Put the olive oil in a dish and cook on full pow3re for 30 seconds. Add the garlic and cook on full power for 1 minute. Drain the zucchini and add them with the pistachio nuts. Stir well to coat in the oil. Cover and cook on full power for 1-2 minutes. Drain the pasta; pour over the sauce and season with black pepper. Offer Parmesan cheese at the table if desired.

SAUSAGE BURRITOS with Linguica or Salchicha Caballero

Ingredients

¼ LB Ray's Own Brand Linguica or Salchicha Caballero (spicy linguica)
1 can pinto beans
1 can pinto beans refried
1 onion
Pepper jack cheese ¼ cup
Tortillas (corn or flour)

Preparation

Saute 1 onion chopped with sausage. Combine all ingredients. Simmer until thick and creamy. Good Burrito filling.

Macaroni Cheese with Bratwurst and Tomato

Ingredients: (Serves 4)

1 C. short cut macaroni
Salt and freshly ground pepper
½ tsp. oil
1 tbsp. butter
2 ½ cups Mornay Sauce
½ cup grated cheese
1 tbsp fresh breadcrumbs
Slices of pre-cooked Ray's Own Brand Bratwurst Sausage
2 tomatoes, sliced

Preparation

Preheat the oven to 400 F. Cook the macaroni for 7 minutes in boiling salted water to which a few drops of oil have been added. Drain well. Preheat the oven to 400 F. Butter an ovenproof dish and prepare the sauce. Mix the macaroni with the sauce and pour into the dish. Sprinkle with grated cheese mixed with fresh breadcrumbs. Arrange the bacon slices on the top of the macaroni alternately with tomato slices. Cook in the oven for 15-20 minutes until bacon is cooked.

Sausage Supper Soup

Ingredients

1 lb Ray's Own Brand Swiss Sausage
2 c. chopped onion
1 c. sliced carrots
1 c. sliced celery
½ lb sliced mushrooms
1 28 oz can whole peeled tomatoes, cut up
2 potatoes, peeled and cubed
1 c. dry spinach noodles
1 c. dry egg noodles
3 tbsp parsley flakes
8 c. beef stock
1 clove garlic, minced
1 tsp. brown sugar
½ c. white wine
3 c. shredded cabbage
Salt & pepper to taste
1 c. parmesan cheese

Preparation

Bring broth to boil in large stockpot. Add all remaining ingredients except the cheese. Cover, bring to boil. Break up the vegetables. Reduce heat, cover and simmer 10 minutes or until vegetables are tender and spaghetti is cooked. Garnish with parmesan cheese. Makes 8 quarts, freezes well.

Spaghetti with Clams

Ingredients (Serves 4)

1 onion, peeled
2 cloves garlic, crushed
4 tbsp. olive oil
6 beef tomatoes, peeled and diced or
1 ½ cups canned tomatoes
4 tbsp white wine
Salt and freshly ground pepper
3/4 lb Ray's Own Brand Italian or Hot Italian Sausage
2 tbsp. freshly chopped parsley
3/4 lb spaghetti
1 tbsp butter
Pinch of nutmeg

Preparation

Dice the onion finely, peel and crush the garlic. Heat the oil in a saucepan or large skillet and cook over a low heat until the onion is transparent and the sausage is cooked. Add the tomatoes, white wine and seasoning. Simmer for 12 minutes. Meanwhile, cook the spaghetti in plenty of boiling salted water for about 12 minutes. Drain and toss in a little melted butter, add a shake of pepper and nutmeg. Add the parsley to the sauce and stir well. Combine with sauce and serve at once.

Italian Styled Chowder

Ingredients

2 links of pre-cooked Ray's Own Brand Italian Sausage
1 lb zucchini, sliced & cubed
1 bay leaf
2 med. Onions, sliced
½ tsp. salt
1 (15 ½ oz.) can garbanzo beans
¼ tsp. pepper
1 (14 ½ oz) can tomatoes, chopped
2 tsp. minced garlic
¼ c. margarine
1 tsp. minced basil leaves
1 ½ c. white wine
1 c. Romano cheese
1 c. Jack Cheese
1 c. whipping cream

Preparation

Combine zucchini, onion, beans and liquid, tomatoes and their liquid, butter, wine, garlic, basil and bay leaf in a 3-quart baking dish. Cover and bake at 400 degrees for a least 1 ½ hours, stirring once halfway through. Season to taste with salt and pepper. Very slowly, stir in cheeses and slightly warmed cream. Bake 15 minutes longer. (Makes 3 quarts. Leftover chowder freezes beautifully.)