Ingredients

• 1 (8 oz.) round brie (2 cups grated swiss can be substituted)
• 1 lb. ground hot pork sausage
• 6 white sandwich bread slices
• 1 cup grated parmesan
• 7 large eggs, divided
• 3 cups whipping cream, divided
• 2 cups milk
• 1 TBSP fresh sage, or 1 tsp. dried sage
• 1 tsp. salt
• 1 tsp. dry mustard
• Garnish: chopped green onions, shaved parmesan

Preparation

Trim rind from brie and cut cheese into cubes.

Cook sausage until crumbled and done. Drain well.

Cut crusts from bread and place crusts evenly in the bottom of a greased 9x13 pan. Layer evenly with bread slices, sausage, brie and parmesan.

Whisk together 5 eggs, 2 cups whipping cream, and the next 4 ingredients; pour evenly over casserole. Cover and chill overnight.

Whisk together remaining 2 eggs and 1 cup whipping cream. Pour evenly over chilled casserole.

Bake at 350 for 1 hour or until set. Garnish, if desired.

Ingredients

• 1 cup dried lentils (preferably French green lentils; 7 ounces)
• 4 1/2 cups cold water
• 1 1/2 teaspoons salt
• 1 medium (3/4-pound) fennel bulb, stalks discarded, reserving fronds
• 3 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 carrot, cut into 1/4-inch dice
• 1/2 teaspoon fennel seeds
• 1 1/4 pounds sweet Italian sausage links
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon black pepper
• 1 tablespoon red-wine vinegar, or to taste
• Extra-virgin olive oil for drizzling

Preparation

Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.

Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.

Gourmet, January 2007

Ingredients

• 2 15- to 16-ounce cans garbanzo beans (chickpeas)
• 2 tablespoons olive oil
• 1 pound Italian hot sausages, casings removed
• 4 teaspoons chopped fresh rosemary
• 2 large garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 1/4 cup tomato paste
• 5 cups canned low-salt chicken broth
• 8 ounces (about 2 1/3 cups) orecchiette (little ear-shaped pasta) or other small pasta
• 1 1/2 cups grated Romano cheese

Preparation

Strain liquid from canned beans into blender. Add 1 cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausages, rosemary, garlic, and crushed red pepper. Sauté until sausages are cooked through, breaking up with fork, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth, and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in 1/4 cup cheese. Season with salt and pepper. Serve, passing remaining 1 1/4 cups cheese.

Bon Appetit, February 2001

Ingredients

• 1 lb. kidney beans
• 1 lg. onion
• 1 green bell pepper
• 2 cloves garlic
• 2 bay leaves
• 1/2 tsp. dried thyme
• 1 lb. hot cured sausage
• salt and pepper
• 28 oz. can diced tomatoes
• rice, for serving

Preparation

“Fast-soak” kidney beans. Chop onion, bell pepper, garlic.

Drain beans, and refill pot with hot water to cover beans by 2". Bring to a low boil.

Add 1/3 each of onion, bell pepper and garlic. Also add bay leaves and thyme. Simmer until beans are almost soft, about an hour.

Meanwhile, back at the ranch, cook sausage and slice, or slice and cook, depending on what kind of sausage you have.

When beans are tender, add salt (it will take a lot - I add it until the broth tastes slightly too salty, and then often have to add more later), about 1/2 of the a can of tomatoes (with juice), ground pepper, and the remaining veggies.

Simmer until thick, adjusting seasonings and adding more tomato, if desired.

When nearly done, add sausage and cook about 10 minutes.

Serve over rice.

You could make this without adding the sausage (and serve it as a garnish for those who might want to add it) and it would be vegan.

Ingredients

• 1 lb. hot breakfast sausage
• 10 oz. sharp grated cheese
• 2 1/2 to 3 c. Bisquick

Preparation

Let sausage and cheese stand at room temperature until soft. Mix thoroughly. Add bisquick and knead. Scoop w/ teaspoon, and roll into balls. Place on cookie sheet. Cook at 350 degrees for 15 to 20 minutes, or until brown.

May be frozen on a cookie sheet and kept in plastic bag until ready for use.