The first night I remove about 2/3rds of the onions from the pan, add back four sausages, and dump in some marinara / jarred sauce. Let simmer to warm through then onto rolls with some mozzarella for sandwiches. (I usually cut the sausage lengthwise to butterfly it in the sandwich and make it easier to consume.)
The rest of the sausages and onions? More sandwiches, chopped and used in pasta bakes or over pasta - whatever occurs to me. If I remember, I’ll sometimes saute some green bell peppers for the sandwiches, too. If you eliminate the mozzarella you have a vegan sandwich.
These are high protein (30 grams a sausage) but also high sodium. Wouldn’t fool anyone who prefers meat but they’re decent, especially with the onions and sauce.
This is great @ElsieDee! I’m putting them on my grocery list. My son will love these. They have the texture, versatility and protein! I figured about the sodium. I always warn, with all processed food - even vegan -comes sodium. But all in moderation. Thanks for the recipes!
Thanks for turning me onto the tofurkey sausage! I made some beans, with bulgar (trying to sneak in the fiber) and chopped up the sausage like ground beef, browned it and added to beans. I might have a picture to post later.
The other night I made a big pan of burrito and taco salad filling (also works for tacos) using a couple bags of the Morningstar Farms Chipotle Black Bean Crumbles (not vegan, though) with some drained/rinsed kidney and black beans and some jarred chipotle salsa.
I’ve yet to try the chicken/apple one - can’t decide what I’d do with it, - or the spinach pesto (though I’m wondering how that would be in something pasta-related). I have bought the andouille and used it in a gumbo-ish dish. I wasn’t happy with the results, but that is more likely because I don’t actually like gumbo than an issue with the sausage. I keep looking at Vons for the beer brats; they’re available at Whole Foods, I’m thinking, but I never go there.
I was actually wondering about using this as a base for a riff on a chili pie/bake thing, with a cornbread crust.