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. 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. Cut each sausage into 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat. Heat a large non-stick skillet over medium heat for 3 minutes.  Cook sausages 4 minutes per side or until lightly browned.  Remove from skillet and keep warm.
2. Add oil to skillet and heat until hot.  Add pepper, onion and garlic; cook, stirring frequently for 4-5 minutes or until vegetables are tender.
3. Lay sausage on top of pepper mixture; pour marinara sauce over each sausage and top with a slice of cheese.  Arrange spinach over contents of skillet; cover and cook 2-4 minutes or until spinach wilts slightly.
4. Divide spinach among rolls; top with sausage, peppers and onions.

• Cook’s Tip:  Remove a small portion of bread from the cut sides of each roll to allow more room for the sausage and filling.

Directions:

1. Cut sausage into ¼” slices.  Melt butter in 5-6 quart pan or stockpot over medium-high heat.  Cook sausage, shallots and red bell pepper, stirring occasionally until sausage is lightly browned, about 3-4 minutes. 
2. Add turnip greens and cook, stirring gently until greens wilt, about 3 minutes.  Stir in corn, beans, vegetable broth and cayenne pepper.  Bring to a boil. 
3. Stir in orzo pasta.  Return soup to a boil, reduce heat to medium-low, cover and cook 30 minutes

Nutrition per serving: Serving size: about 1-1/3 cups each, Calories: 220, Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 20 mg, Carbohydrates: 32g, Fiber: 6g, Sodium: 650 mg, Protein: 12g Recipe

Good source of vitamin A, vitamin C, calcium, iron, fiber and protein.

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 in half lengthwise, then cut into ¼” slices; set aside.
2. Cook potatoes in boiling water for 10 to 12 minutes or until tender; drain.
3. Heat a large skillet over medium heat for 3 minutes.  Add sausage and cook, stirring frequently for 3-4 minutes or until sausage is lightly browned.  Combine potatoes, sausage, peppers and onions in a large bowl.
4. Combine dressing ingredients. Pour over potato mixture; toss gently. Serve immediately or refrigerate.

• Cook’s Tip: For a spicy flavor substitute Hillshire Farm® Hot Sausage or Links.