Recipes for Sausages Uncooked

Ingredients

• 2 expired uncooked sausages
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Remove the sausages from their casings and crumble the meat.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the crumbled sausages to the skillet and cook until browned, breaking it up with a spatula.
4. Add the sliced bell pepper, onion, and minced garlic to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. In a small bowl, mix together soy sauce, oyster sauce, sugar, salt, and pepper.
6. Pour the sauce over the sausage and vegetable mixture in the skillet. Stir-fry for an additional 1-2 minutes until everything is well coated and heated through.
7. Serve the stir-fry hot over steamed rice or noodles.
8. Enjoy!

Ingredients

• 2 expired uncooked sausages, diced
• 2 potatoes, peeled and diced
• 1 onion, diced
• 1 bell pepper, diced
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the diced sausages to the skillet and cook until browned and cooked through.
3. Remove the cooked sausages from the skillet and set aside.
4. In the same skillet, add the diced potatoes, onion, and bell pepper. Cook until the potatoes are golden brown and tender, stirring occasionally.
5. Add the cooked sausages back to the skillet and sprinkle with paprika, dried thyme, salt, and pepper. Stir to combine.
6. Continue cooking for an additional 2-3 minutes until everything is heated through and well seasoned.
7. Garnish with chopped fresh parsley before serving.
8. Enjoy the sausage and potato hash as a delicious breakfast or brunch option.

Ingredients

• 8 ounces of slightly expired sausages
• 1 cup of dried lentils
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1 can of diced tomatoes
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the diced onion, carrots, celery, and garlic to the pot. Cook until softened, about 5 minutes.
3. Slice the slightly expired sausages into bite-sized pieces and add them to the pot. Cook for another 5 minutes.
4. Add the dried lentils, diced tomatoes, chicken or vegetable broth, dried thyme, and dried oregano to the pot. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!

Ingredients

• 6 uncooked sausages
• 6 slices of bread
• 1 cup shredded cheddar cheese
• 1 bell pepper, diced
• 1 onion, diced
• 6 eggs
• 1 cup milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the sausages in a skillet over medium heat until browned. Remove from heat and cut into bite-sized pieces.
3. Grease a 9x13-inch baking dish. Place the bread slices in the dish, covering the bottom.
4. Spread the sausage pieces, bell pepper, and onion evenly over the bread slices.
5. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture over the sausage and vegetable layer.
6. Sprinkle the shredded cheddar cheese on top.
7. Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the cheese is golden brown.
8. Let it cool for a few minutes before serving.
9. Serve hot and enjoy!