Country sausage/8 recipes

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

These scrumptious meatballs that you can make in your crockpot can be served with pasta or as an appetizer.

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Put the baking pans away and use the crockpot to cook this succulent meat loaf your family will enjoy.

Easy Breakfast Casserole recipe

This tasty side dish can now be made with that new crockpot you've been dying to use!

This is the first recipe that I felt I needed to rate. I misplaced it and had to resort to another recipe....very disappointing. This is the best sausage gravy recipe ever. I have rave reviews when I make it, as a matter of fact, a few people only know me by this treat at work. This is definitely 5 stars. No changes necessary!!

Egg and Sausage Casserole recipe

Make your ribs feel special with this easy-to-follow crockpot that will have dinner ready in a flash!