Fall Harvest Sage Sausage Supper
Fall Harvest Sage Sausage Supper

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, fall harvest sage sausage supper. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Fall Harvest Sage Sausage Supper is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Fall Harvest Sage Sausage Supper is something that I have loved my whole life. They’re fine and they look fantastic.

Award Winning EVOO harvested in the breathtaking valleys of Italy. Cooler weather means it's time for hearty, heart-warming soups. Not only are soups natural comfort food, but they're a great way to take advantage of all the fresh produce that's in season - carrots, celery, cabbage, cauliflower and Swiss chard.

To begin with this particular recipe, we must first prepare a few components. You can have fall harvest sage sausage supper using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Fall Harvest Sage Sausage Supper:
  1. Get 1 cup Sliced Mushrooms
  2. Get 1 each Red Onion
  3. Prepare 1 packages Sage Ground Sausage
  4. Make ready 1 stick Margerine
  5. Make ready 1 can Crushed Tomatoes
  6. Get 1 packages Sliced Provolone Cheese
  7. Make ready 1 dash Garlic Salt
  8. Get 3 each Zucchini

This soup was inspired by one of my favorite times, an innovator in the heart of the season in the fall and also by local farmers, market. PagesPublic figureProducerBatistini FarmsVideosTuscan Kale & Sausage Soup: Fall Harvest Recipes. Savory sage flavored sausage, French bread, sweet cranberries, toasted pecans, and crisp harvest apples tossed in an incredible white wine It's the ultimate sausage stuffing! Okay, so technically this should be called a dressing, since stuffing is actually stuffed into a bird… but growing up we always.

Steps to make Fall Harvest Sage Sausage Supper:
  1. Preheat oven to 400
  2. Slice zuchini into rounds.
  3. Chop Red Onion
  4. Slice mushrooms if not presliced.
  5. In a large deep pot melt one stick of margerine. (You CAN use less if desired to make it healthier).
  6. Add tube of ground sage sausage. You can typically find this in the refridgerated section with the breakfast sausage. If not get regular ground pork sausage and add probably 2tsp of ground sage. Brown until almost fully cooked.
  7. Add in sliced mushrooms onions and zuchini. Cook until completely soft.
  8. Pour the mixture into a large rectangular casserole dish.
  9. Pour one large can of crushed tomatoes over the top. Do not stir!
  10. Sprinkle liberally with garlic salt.
  11. Add layer of provolone slices all across the top.
  12. Bake until cheese starts to brown. Aprox 15 to 20 minutes.
  13. Serve in a bowl as there will be a lot of beautiful tomato sausage zuchini broth and you will want a crusty loaf of french bread to sop it up with!

This soup came about with the request from a friend to make a soup that would compliment Chicken Apple Sausage. The truth is it is another easy conversion to vegan by leaving out the sausage and switching stock. Whether it is breakfast, lunch, dinner, or gathering around the TV for the big game. With the arrival of fall, it's easier to feel close to the ancient food traditions of our ancestors who preserved the harvest in preparation for winter. Before refrigeration, many animals were slaughtered in the fall – before the grass ran out and winter hay was necessary.

So that is going to wrap it up with this special food fall harvest sage sausage supper recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!