Directions:

1. Preheat oven to 350°F.  Lightly spray a 13 x 9-inch baking pan with non-stick cooking spray.  Cut sausage into ½” cubes.  Combine all ingredients in a large bowl. 
2. Spread mixture evenly in prepared pan.  Bake 40-45 minutes or until lightly browned.  Let stand 5 minutes before serving.

Directions:

1. Cut sausage into ½” slices; set aside.  Melt butter in a large skillet over medium heat.  Add rice and cook 4-5 minutes or until lightly browned, stirring frequently.
2. Slowly stir in water and seasoning packet.  Add sausage and all remaining ingredients; bring to a boil.  Reduce heat to medium-low, cover and cook 20 minutes or until most of liquid is absorbed.
3. Remove from heat; stir.   Let stand covered for 5 minutes before serving.

Directions:

1. Heat oil in large non-stick skillet over medium-high heat until hot.  Add peppers, onion, garlic and Cajun seasoning to pan; toss lightly to combine.
2. Place sausages on top of vegetables and cover pan.  Cook 12-15 minutes, stirring occasionally until sausages are hot and peppers are tender.
3. While sausages cook, split rolls and spread with softened butter.  Broil on HIGH for 1-2 minutes or until lightly toasted.  Serve sausages in toasted rolls and top with pepper mixture.

Directions:

1. Preheat oven to 425°F.  Cut sausage on an angle in ¼” slices.  Place crusts on 2 baking sheets; spread 1/3 cup barbecue sauce on each crust.
2. Top each pizza with ½ each of sausage, tomatoes, red onion, pepper, mozzarella and Parmesan cheese.
3. Bake 20 minutes or until crust is crispy and cheese is lightly browned.  Cut each pizza into 8 slices.

• Cook’s Tip:  For a Southwestern flavor, substitute shredded Colby and Monterey Jack Cheese blend for the mozzarella and Parmesan.   Sprinkle with chopped fresh cilantro if desired.

Directions:

1. Cut sausage into ½” slices.  Melt butter in a 5 to 6-quart pan over medium-high heat.  Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
2. Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste.  Bring to a boil; add shrimp.  Cook 3 minutes or until shrimp are cooked and opaque in center.
3. Gently stir in hot rice and cook 3-5 minutes or until heated through.

Directions:

1. Preheat oven to 425°F.  Cut sausage into ¼” slices.  Place crusts on 2 baking sheets; spread ¼ cup Dijon mayonnaise on each crust.
2. Top each pizza with ½ each of sausage, cheese, peppers and green onions.
3. Bake 15-17 minutes or until crust is crispy and cheese is melted.  Cut each pizza into 8 slices.

Directions:

1. Preheat oven to 350°F.  Cut sausage into ¼” slices; set aside.  Cook pasta according to package directions; drain. 
2. Heat oil in a large non-stick skillet over medium-high heat.  Cook sausage, onion and garlic, stirring frequently until sausage is lightly browned, about 3-4 minutes.
3. Add mushrooms, pasta sauce and Parmesan cheese.  Bring to a boil.  Stir in cooked pasta.  Pour into greased 2-quart casserole dish.  Sprinkle mozzarella cheese blend over top.  Bake uncovered for 20 minutes or until hot and bubbly.

Directions:

1. Cut sausage into ½” slices.  Heat large non-stick skillet or wok over medium-high heat for 3 minutes.  Add sausage, carrots, pepper and garlic; cook, stirring constantly 4 minutes.  Add pea pods, mushrooms and bok choy; cook and stir constantly 4-5 minutes or until vegetables are crisp-tender.
2. Stir in sauce and cook 1-2 minutes or until heated through.  Serve over hot cooked rice.

• Cook’s Tip:  Bok choy is a mild cabbage that resembles celery, with crisp green leaves on top.  Both the stalk and the leaves can be used in this recipe.  Celery or chopped cabbage can be substituted for the bok choy if desired.

Directions:

1. Cut sausage into ½” slices.  Heat 1 tablespoon of oil in large non-stick skillet over medium-high heat until hot.  Cook sausage 1-2 minutes per side or until lightly browned.  Remove from pan and keep warm.
2. Add remaining oil to pan with peppers, onions and garlic; cook stirring frequently until vegetables are tender about 7-10 minutes.
3. Stir in cooked sausage, salsa and Italian seasoning.  Bring to a boil, stirring constantly.  Serve over prepared yellow rice.

Directions:

1. Cut sausage into ½” slices.  Heat large non-stick skillet on medium-high for 3 minutes.  Add sausage, peppers and onion; cook, stirring constantly 6-7 minutes or until vegetables are crisp-tender.
2. Stir in pineapple and sauce; cook 1-2 minutes or until heated through.  Serve over hot cooked rice.

• Cook’s Tip:  Add extra color and flavor by stirring in 1 cup cherry tomato halves just before serving if desired.

Directions:

1. Preheat oven to 375°F.  Cut sausage into ½” cubes.  Melt butter in large skillet over medium heat; add sausage, green pepper and onion.  Cook, stirring occasionally 5-6 minutes or until vegetables are tender.
2. Slice potatoes in half lengthwise.  Scoop potato out of each half, leaving a ¼” thick shell.  Combine potato pulp, sour cream, milk, salt and black pepper in large bowl, mashing until smooth.  Stir in sausage mixture, cheese and chives.  Spoon mashed potato mixture into potato shells. 
3. Place filled potato shells on large baking pan.  Bake 30 minutes or until tops are lightly browned and filling is hot.

• *Cook’s Tip:  To bake potatoes, preheat oven to 425°F.  Scrub potatoes thoroughly under running water and pat dry.  Pierce potatoes in several places with a fork.  Bake potatoes directly on middle oven rack for 50-60 minutes or until tender.

Directions:

1. Cook pasta according to package directions; drain.
2. While pasta is cooking, cut sausage into ¼“slices. Place in bowl and sprinkle with seasoning; toss lightly to evenly coat. 
3. Heat a large skillet over medium-high heat for 3 minutes.  Add sausage; cook and stir for 3-4 minutes or until lightly browned.  Stir in Alfredo sauce, parsley and hot sauce to taste; heat through.
4. Pour over pasta and toss until well coated. Serve immediately.

Directions:

1. Preheat oven to 450°F.  Cut sausage into ¼” slices. 
2. Spread ½ of Alfredo sauce on first pizza crust.  Top with ½ each of spinach, basil, sliced sausage, mozzarella and feta cheese.  Repeat with remaining ingredients on second crust. 
3. Bake 11-13 minutes or until crust is brown and cheese is melted.  Let stand 5 minutes before slicing.

Directions:

1. Open package of Lit’l Smokies® and drain off any liquid.  Heat a large non-stick skillet over medium-high heat for 3 minutes.  Add Lit’l Smokies®, onion and garlic; cook, stirring frequently 4-5 minutes or until onion is tender. 
2. Drain liquid from one can only of black-eyed peas.  Add drained peas, second can of black-eyed peas with liquid, and drained tomatoes to skillet; bring to a boil.  Gently stir in cooked rice, salt and pepper to taste; heat through.

• Cook’s Tip: Spice up Hoppin’ John with your favorite hot sauce, if desired.

Directions:

1. Preheat oven to 425°F.  Cut sausage on an angle in ¼” slices.   Place crusts on 2 baking sheets.  Top each crust with ½ of the sausage.  Layer ½ of remaining ingredients on each pizza in the order listed.
2. Bake 20 minutes or until crust is crisp and cheese is lightly browned.  Cut each pizza into 8 slices and serve.

Directions:

1. Cut sausage into 16 slices; set aside.  Place sweet potatoes and water in a covered microwave-safe dish.  Microwave on High 4-5 minutes or until potatoes are tender.  Drain well.
2. Preheat broiler on High and lightly grease rack of broiler pan.  Thread sausage and potatoes onto 8 skewers.  Place an apple wedge on end of each skewer.  Combine jam, lime juice, nutmeg and allspice; brush generously on kabobs.
3. Broil 3-4 inches from heat for 5 minutes, turn and brush with jam mixture.   Broil 4-5 minutes longer or until sausages are browned.  

• Cook’s Tip:  Kabobs may also be grilled over medium coals for 10 minutes, turning frequently during cooking and brushing with jam mixture.

Directions:

1. Cut sausage into ¼” inch slices.  Heat oil in large skillet over medium-high heat until hot.  Add sausage and tomatoes; cook, stirring frequently for 3-4 minutes or until sausage is lightly browned. 
2. Add pepper, onion, seasoned salt, Italian seasoning and red pepper flakes to skillet.  Cook, stirring frequently for 3 minutes or until peppers are crisp-tender.  Add shrimp and cook, stirring occasionally until shrimp are cooked and centers are opaque, about 3 minutes.
3. Fill each tortilla with ¾ cup filling and top with 2 tablespoons cheese.  Fold in sides of tortilla and roll loosely to hold filling inside.  Serve with sour cream and salsa if desired.

• * Cook’s Tip: Dry -pack julienne cut sun dried tomatoes work well in this recipe and can be found in the produce section of most grocery stores.

Directions:

1. Cut sausage into ¼” slices.  Heat a large non-stick skillet over medium heat for 3 minutes; add sausage and cook 3-4 minutes or until lightly browned, stirring occasionally.  Remove from pan.
2. Place water, milk and butter in medium saucepan.  Bring to a boil and slowly stir in pasta, contents of special seasoning packet and sausage.  Return to a boil, reduce heat to medium and cook 4-5 minutes or until pasta is tender, stirring frequently.  Sauce will be thin.
3. Stir in basil and let stand 5 minutes to allow sauce to thicken.  Sprinkle each serving with cheese, if desired.

• Cook’s Tip:  For quicker one pan preparation, skip browning the sausage in step 1. Prepare recipe in a large saucepan, adding sausage along with pasta in step 2.

Directions:

1. Cut sausage in ½” cubes; set aside.  Prepare rice according to package directions; keep warm. 
2. Melt butter in a 4-5 quart pan over medium-high heat; add sausage, onions and peppers.  Cook, stirring frequently 5-6 minutes or until sausage is lightly browned and vegetables are soft.   Add peas and cook 3-4 minutes, stirring occasionally until peas are hot.
3. Gently stir in cooked rice and ground black pepper; heat through.  Add salt to taste.

Directions:

1. Preheat oven to 350°F.  Cut each sausage in 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat.   Place sausages in a 9-inch square baking dish.
2. Bring water, butter and salt to a boil in a medium saucepan.  Remove from heat and stir in potato flakes and milk with a fork until combined.  Stir in onion, mustard and pepper.
3. Fill each sausage with potato mixture.  Bake 20 minutes; sprinkle cheese over potatoes.  Return to oven and bake 5 minutes or until cheese is melted and sausages are hot.

• Cook’s Tip:  Substitute 2 cups of heated prepared mashed potatoes for the potato flakes, water, butter, salt and milk.

Directions:

1. Cut sausage into ¼” slices.  Heat a large non-stick skillet over medium-high heat for 3 minutes.  Add sausage and cook 3-4 minutes or until lightly browned, stirring frequently.  Remove sausage from skillet and keep warm.
2. Bring broth and ginger to a boil in a medium saucepan.  Add noodles; cook 2 minutes.  Stir in peas and carrots; return to a boil and cook 1 minute.
3. Stir in sausage, seasoning packet from noodles and vinegar; heat through.
4. Divide cabbage among 6 shallow soup bowls.  Pour noodle mixture over cabbage and serve.

• Cook’s Tip:  The vinegar really perks up the Asian flavors in this recipe.  You can also substitute rice vinegar if preferred.

Directions:

1. Cut each sausage into 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat. Heat oil in a large non-stick skillet over medium heat until hot.  Cook sausages 4 minutes per side or until lightly browned.  Remove from skillet and keep warm.
2. Lightly toss sauerkraut, brown sugar, Dijon mustard and thyme (if desired) to combine.  Fold in apple slices; pour into same skillet and top with sausage.
3. Cover and cook 5 minutes over medium heat or until apples are tender.  Add salt and pepper to taste.

Directions:

1. Prepare macaroni according to package directions; drain.
2. In large skillet, heat oil. Add sausage and carrot; stir-fry 1 minute. Add cabbage, onions, salt, garlic and pepper. Stir-fry just until tender. Stir in macaroni; heat through.
3. Arrange on warm serving platter. Garnish as desired. Serve immediately. Refrigerate leftovers.

Directions:

1. Open package of Lit’l Smokies® and drain off any liquid; set aside. Cook bacon in large skillet according to package directions until crisp.  Remove bacon from skillet and place on paper towels to cool.
2. Add onion and green pepper to drippings in skillet; cook over medium heat for 5 minutes or until vegetables are tender, stirring occasionally.
3. Stir in pineapple juice, ketchup and hot pepper sauce to taste.  Bring to a boil, reduce heat to medium-low and cook 10 minutes.  Crumble bacon and stir into sausage mixture.  Serve over hot cooked rice.

Directions:

1. Cut sausage into ½” slices.  Heat a 5 to 6-quart pan over medium-high heat for 3 minutes.   Add sausage, onion, green pepper, celery and garlic; cook, stirring occasionally, 5-6 minutes or until vegetables are tender.
2. Stir in kidney beans, chicken broth, oregano, thyme and bay leaf.  Bring to a boil; reduce heat to medium and cook 12-15 minutes or until slightly thickened.  Add hot sauce to taste.
3. Remove bay leaf and serve over hot cooked rice.  Sprinkle with chopped parsley if desired.

• Cook’s Tip:  Like it hot? Substitute Hillshire Farm® Hot Links™ for the Hillshire Farm® Smoked Sausage.

Directions:

1. Melt butter in large 4-5 quart pan over medium-high heat; add sausage, rice, onion and peppers. Cook and stir until sausage is lightly browned and vegetables are soft.
2. Stir in 2 cups water and seasoning packet; bring to a boil over high heat. Cover; reduce heat to low. Simmer 10 minutes.
3. Stir in peas Cover; simmer 10 to 12 minutes or until most of liquid is absorbed and rice is tender. Stir in olives and salt and pepper to taste. Serve immediately.

Directions:

1. Spray a large non-stick skillet with no-stick cooking spray. Add sausage, bell peppers and garlic; cook and stir on medium-high heat for 8 minutes or until peppers are crisp-tender and sausage is heated through.
2. Combine coconut milk and curry powder. Add to chicken mixture. Bring to a boil. Reduce heat; simmer uncovered 10 minutes. Stir in pineapple; heat through.
3. Serve over rice, sprinkle with cilantro, peanuts and raisins, if desired

Directions:

1. Cut sausage into 1/2” pieces. Spray a large non-stick skillet with cooking spray. Heat over medium-high heat for 2 minutes. Add sausage and cook, stirring frequently 3-4 minutes or until lightly browned.
2. Add water, apple, raisins and cinnamon to skillet; bring to a boil. Stir in cous cous and green onion. Cover; remove from heat. Let stand 5 minutes. Sprinkle with almonds, before serving, if desired.

Nutrition per serving: Serving size: 1/6, Calories: 290, Fat: 6g, Saturated Fat: 1.5 g, Cholesterol: 45 mg, Carbohydrates: 44g, Fiber: 4g, Sodium: 530 mg, Protein: 14g

Good Source of protein, fiber and vitamin C

Recipe Nutrition Calculation: All recipes were nutritionally analyzed using nutrient values provided by Genesis, Version 9.1 (ESHA Research), or were provided by manufacturers. The analysis does not include optional ingredients and is based on a single serving.

Directions:

1. Cut sausage into ¼” slices. Spray large non-stick skillet with cooking spray. Add sausage, peppers, onion, cumin and lime juice; cook and stir over medium-high heat for 6-8 minutes or until vegetables are tender and sausage is heated through.

2. Heat tortillas according to package directions.

3. Spoon sausage and vegetable mixture onto tortillas, top with lettuce and roll up. Serve with salsa and sour cream, if desired.

Good Source of Vitamin A, vitamin C, protein, fiber, and Iron

Recipe Nutrition Calculation: All recipes were nutritionally analyzed using nutrient values provided by Genesis, Version 9.1 (ESHA Research), or were provided by manufacturers. The analysis does not include optional ingredients and is based on a single serving.

Directions:

1. Spray a large non-stick skillet with no-stick cooking spray. Add sausage, zucchini and corn mixture; cook and stir over medium-high heat for 8 minutes or until vegetables are cooked and sausage is heated through.
2. Stir in black beans, rice, salsa and chili powder. Cook and stir for 5 minutes or until heated through.
3. Sprinkle with cheese and cilantro (if desired); just before serving.

Directions:

1. Cut each sausage into 3 pieces. Thread sausage, apples, peppers and onion onto 6 skewers, leaving a small space between each item.

2. Melt apricot preserves in small saucepan over low heat. Add mustard, mixing until well blended.

3. Grill kabobs over medium heat, turning frequently for 10 minutes. Brush kabobs with apricot preserves mixture and grill 2 minutes longer, or until apple and vegetables are crisp-tender.

Variation: Substitute peach, zucchini and apple jelly for apple, red bell pepper and apricot preserves.

Cook’s Tip: Rewarm jelly/preserves mixture briefly before brushing on kabobs if it has become too thick.

Directions:

1. Brush sausages with half of the lime juice; set aside remaining lime juice.

2. Combine tomatoes, avocado, onion, remaining lime juice, cilantro, jalapeno and salt.

3. Grill sausages according to package directions, turning frequently and brushing with reserved lime juice. Place one grilled sausage in each roll and generously top with avocado mixture.

Variation: Serve CheddarWurst^® in tortilla instead of buns. For added zip spread bun or tortilla with chipotle flavored mayonnaise. Continue as directed above.

Directions:

1. Cut sweet potatoes into 1-1/2-inch pieces. Place sweet potatoes and water in an 8 x 8-inch microwave-safe casserole dish. Cover with plastic wrap. Microwave on high 4 to 5 minutes or until tender. Drain well.

2. Meanwhile, combine raspberry jelly, lime juice, nutmeg, and allspice in a small bowl; stir until smooth. Preheat broiler. Lightly grease the rack of a broiler pan; set aside. Cut kielbasa into 16 chunks. Alternately thread kielbasa and sweet potatoes onto 8 skewers. Cut apple into 8 wedges; add an apple wedge to end of each skewer.

3. Place on prepared broiler pan. Broil 3 to 4 inches from heat for 10 minutes, turning and brushing with jelly mixture after 5 minutes. (Or grill the kabobs on an uncovered grill directly over medium coals* for 10 minutes, turning and brushing with jelly mixture after 5 minutes.)

4. To serve, pass remaining jelly mixture with kabobs. *Note: The coals are medium when you can hold your hand over the heat at food height for 4 seconds before having to pull away.

Directions:

 1. Cut sausage on an angle into 1/2” slices.

2. Heat a large skillet over medium heat for 2 minutes; add sausage, onions and peppers. Cook, stirring frequently 5-6 minutes or until sausage is lightly browned and vegetables are tender. Add peas and cook 3-4 minutes, stirring occasionally until peas are hot.

3. Gently stir in cooked rice, soup, milk and mushrooms if desired; heat through.

Directions:

1. Cut sausage on an angle into ½” slices. Heat a large non-stick skillet over medium-high heat for 3 minutes. Cook sausage 1-2 minutes per side or until lightly browned; remove from skillet.

2. Melt butter in skillet. Add apples, onion, green and red peppers. Cook, stirring occasionally until peppers are soft, about 10 minutes.

3. Return sausage to pan and heat through. Top with cracked black pepper. Serve over hot cooked rice.

Directions:

1. Cut sausage into ½”slices.  Melt butter in a 4-5 quart pan over medium-high heat.  Add sausage, onion and garlic; cook 3-4 minutes, stirring frequently until onion is soft and sausage is lightly browned.
2. Add beer and potatoes; bring to a boil.  Reduce heat to medium, cover and cook 15-20 minutes or until potatoes are just tender.
3. Stir in green onions, salt and pepper.  Increase heat to medium-high and cook uncovered for 4 minutes or until liquid thickens slightly.  Sprinkle with parsley and serve.

Directions:

1. Cut sausage into ¼” slices; set aside.  Cook bacon in 5-6 quart pan over medium heat until crisp.  Add carrot and onion; cook 5 minutes, stirring occasionally. 
2. Stir in all remaining ingredients except sausage.  Bring to a boil; reduce heat to medium-low, cover and cook 1 hour, stirring occasionally.
3. Heat a large non-stick skillet over medium-high heat for 3 minutes.  Cook sausage, stirring frequently for 3-4 minutes or until lightly browned.  Add sausage to cooked cabbage mixture.  Cover and cook 15 minutes.  Remove bay leaves and serve.

Directions:

1. Preheat oven to 350°F.  Open package of Lit’l Smokies® and drain off any liquid; set aside.   Cook macaroni in a large pan of boiling water for 7 minutes or until tender; drain well.
2. In medium bowl combine cooked macaroni, contents of cheese sauce packet, milk and butter.  Stir until butter is melted.  Stir in mushroom soup, parsley and Lit’l Smokies®.
3. Place mixture in a greased 2-quart baking dish.  Sprinkle with Cheddar cheese.  Bake, uncovered, 20 minutes or until heated through.

Directions:

1. Preheat oven to 350°F.  Cut sausage in 1” thick slices; set aside.  Combine lentils and water in medium saucepan.   Bring to a boil; reduce heat to medium-low, cover and cook 30 minutes or until tender.  Add potato, cook 5 minutes; drain any remaining water from pan.
   
2. Stir in all remaining ingredients except sausage.  Pour mixture into a lightly greased 2-quart casserole dish.  Top with sausage.  Cover and bake 45 minutes.  Remover cover and bake 15 minutes longer.

Directions:

1. Preheat oven to 375°F.  Cut sausage into ½” cubes. Combine all ingredients except bread crumbs and butter in a large bowl.  Pour mixture into a lightly greased 2-quart baking dish.
2. Combine bread crumbs and butter.  Sprinkle over sausage mixture.  Bake 30 minutes or until edges are bubbling and center is hot.

Directions:

1. Cut sausage into ¼” slices; set aside.  Cook macaroni according to package directions; drain and keep warm.
2. While macaroni is cooking, heat a large non-stick skillet over medium-high heat for 3 minutes.  Add sausage, onion, pepper and garlic; cook 4-5 minutes, stirring occasionally or until sausage is browned.
3. Stir in tomatoes, corn, chili powder and salt; bring to a boil.  Reduce heat to medium-low and cook 10 minutes. 
4. Gently stir in cooked macaroni and drained beans; heat through, about 3 minutes.  Sprinkle cheese over top, cover and cook over low heat until cheese melts, about 4 minutes.

Directions:

1. Cut sausage into ¼” slices; set aside.  In large bowl, whisk honey, mustard, oil, soy sauce, garlic and ginger until smooth.  Add sausage and remaining ingredients, except rice, stirring to combine.  Pour mixture into large non-stick skillet.
2. Cook, stirring frequently over medium-high heat until carrots are crisp tender, about 10 minutes.
3. Serve over hot cooked rice or noodles.

Directions:

1. Cut kielbasa into ½” slices.  Heat a large non-stick skillet over medium-high heat for 3 minutes.  Add kielbasa and cook 3-4 minutes or until lightly browned, stirring occasionally.  Remove sausage from skillet. 
2. Melt butter in same skillet.  Add onion, bell pepper and garlic.  Cook 4 minutes, stirring occasionally. 
3. Add beer, Italian seasoning, salt and pepper.  Bring to a boil.  Cover and reduce heat to medium-low; cook 10 minutes, stirring occasionally.  Serve over hot cooked noodles or rice.

Directions:

1. Cut sausage into ½” slices; set aside.  Cook fettuccine in boiling water according to package directions; drain and keep warm.
2. Heat olive oil in a large skillet over medium heat until hot; add sausage and 1 teaspoon of oregano.  Cook, stirring frequently for 3-4 minutes or until kielbasa is lightly browned.  Remove sausage, leaving drippings in skillet.
3. Add onions and bell peppers; cook, stirring frequently for 5 minutes or until vegetables are soft.  Stir in olives, garlic, remaining oregano, paprika, salt, and ground black pepper.  Cook, stirring frequently for 5 minutes.
4. Stir in tomatoes.  Bring to a boil; reduce heat to medium-low and cook, stirring occasionally for 10 minutes.  Stir in cooked kielbasa and heat through.
5. In large serving bowl or pan, toss sauce with cooked fettuccine.  Let stand 5 minutes before serving.

Directions:

1. Cut smoked sausage into ½” cubes; set aside.  Combine rice, broth and water in medium saucepan; bring to a boil, stirring occasionally.  Reduce heat to medium-low, cover and cook 15 minutes.  Remove from heat and let stand 5 minutes.
2. Heat a 4 -5 quart pan over medium-high heat for 3 minutes.  Add sausage and onion; cook, stirring occasionally 3-4 minutes or until onion is tender and sausage is lightly browned.  Add mushrooms, garlic and oregano; cook 2 minutes, stirring occasionally.  Reduce heat to medium-low; stir in lemon juice.
3. Gently fold in cooked rice, spinach, feta cheese and pepper.  Toss lightly for 1-2 minutes or until spinach is wilted.

Directions:

1. Preheat oven to 350°F.  Lightly spray a 13 x 9-inch baking pan with non-stick cooking spray.  Cut kielbasa into ¼“ slices; set aside.  Cook lasagna noodles according to package directions.   Lay cooked noodles flat until ready to assemble lasagna.
2. For potato filling, bring water and butter to a boil in a medium saucepan.    Remove from heat.  Stir in potato flakes and mix with fork until smooth.   Add cubed cream cheese; stir until blended. 
3. For onion topping, melt butter in large skillet over medium heat.  Add onions and cook, stirring frequently until tender, about 7-10 minutes.
4. Assemble lasagna.  Place 3 cooked noodles in prepared pan; spread evenly with ½ of the potato mixture then top with ½ of sausage.  Repeat.  End with last 3 noodles and spread cooked onion mixture over top. 
5. Cover pan with aluminum foil.  Bake for 20 minutes, remove foil and bake an additional 10 minutes or until heated through.  Let stand for 5 minutes before serving.

Directions:

1. Preheat oven to 350°F.  Cut sausage into ¼” slices; set aside.  In large bowl, combine sour cream, chicken broth, onion, ground mustard, salt and pepper, mixing until smooth.
2. Fold in sausage, cooked noodles and corn.  Pour mixture into a greased 13x9-inch baking dish.  Cover and bake 25 minutes.  Uncover, sprinkle with cheese and bake 5-10 minutes longer or until heated through.
   

Directions:

1. Preheat oven to 400°F.  Cut sausage into ½” slices; set aside.  Combine sauerkraut and mayonnaise in small bowl; spread in bottom of a lightly greased 8-inch square baking dish.  Lay kielbasa on top; sprinkle with cheese.  Bake for 15 minutes.
2. Remove from oven and place uncooked biscuits on top of cheese.  Bake an additional 15 minutes or until biscuits are golden brown.

Directions:

1. Cut sausage into ½” cubes.  In large skillet, combine sausage, rice, condensed soup, water, butter and salt; bring to a boil, stirring occasionally.  Reduce heat to medium-low, cover and simmer 20 minutes.
2. Stir in peas and mushrooms; cover and cook 5 minutes or until rice is tender and liquid is absorbed. 
3. Sprinkle with cheese.  Let stand 5 minutes before serving.

Directions:

1. Cut sausage into ½” cubes; set aside.   Cook pasta according to package directions; drain and keep warm.  Heat oil in large non-stick skillet over medium-high he