Recipes for Dry Sausage

Ingredients

• 200g expired dry sausage, sliced
• 250g pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried chili flakes
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. Add the sliced dry sausage to the skillet and cook until lightly browned.
4. Pour in the diced tomatoes and add the dried oregano and chili flakes. Season with salt and pepper to taste.
5. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
6. Add the cooked pasta to the skillet and toss until well coated with the sauce.
7. Serve the spicy sausage pasta hot, garnished with fresh basil leaves.

Ingredients

• 4 bell peppers, tops removed and seeded
• 1 cup cooked rice
• 2 cups dry sausage, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup shredded cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet over medium heat, cook the sausage until well browned.
3. Add the onion and garlic to the skillet and cook until the onion is translucent.
4. Stir in the rice and tomato sauce. Season with salt and pepper.
5. Stuff each bell pepper with the sausage mixture and place in a baking dish.
6. Bake in the preheated oven for 30 minutes.
7. Top each pepper with shredded cheese and return to the oven. Bake until the cheese is melted and bubbly, about 10 more minutes.

Ingredients

• dry sausage
• assorted cheeses
• olives
• crackers

Instructions

1. 1. Arrange the dry sausage, assorted cheeses, olives, and crackers on a platter.
2. 2. Serve and enjoy!

Ingredients

• sliced dry sausage
• baguette
• cream cheese
• fresh basil leaves
• sun-dried tomatoes

Instructions

1. Preheat the oven to 350°F (175°C).
2. Slice the baguette into thin rounds and arrange them on a baking sheet.
3. Bake the baguette slices for about 8-10 minutes, until crisp and golden.
4. Spread a layer of cream cheese on each toasted baguette slice.
5. Top each slice with a few slices of dry sausage.
6. Place a small fresh basil leaf on top of each sausage slice.
7. Cut the sun-dried tomatoes into small pieces and sprinkle them over the crostini.
8. Serve immediately and enjoy!

Ingredients

• 200g expired dry sausage, sliced
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small zucchini, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• Steamed rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet or wok over high heat.
2. Add the sliced dry sausage to the skillet and stir fry until browned and cooked through.
3. Add the minced garlic and stir fry for an additional minute.
4. Add the sliced bell peppers, zucchini, and onion to the skillet. Stir fry for about 3-4 minutes until the vegetables are crisp-tender.
5. In a small bowl, whisk together the soy sauce, oyster sauce, sugar, and black pepper.
6. Pour the sauce mixture over the sausage and vegetables in the skillet. Stir fry for another 2 minutes, ensuring everything is well coated.
7. Serve the sausage and vegetable stir fry hot over steamed rice.

Ingredients

• 200g expired dry sausage, diced
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
2. Add the diced dry sausage to the skillet and cook until lightly browned.
3. Add the diced potatoes to the skillet and season with paprika, dried thyme, salt, and pepper. Mix well.
4. Cover the skillet and cook over medium-low heat, stirring occasionally, until the potatoes are tender and cooked through, about 15-20 minutes.
5. Once the potatoes are cooked, remove the lid and increase the heat to medium-high. Cook for an additional 5 minutes, stirring occasionally, to crisp up the potatoes.
6. Serve the sausage and potato hash hot, garnished with fresh parsley.
7. Note: Ensure that the sausage and potatoes are cooked thoroughly to ensure food safety.