Get the latest Sausage-y flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/sausage-y Woman's Day Kitchens struck a chord with me by publishing this recipe in their April 14th, 2009 issue. I LOVE baked pasta dishes! http://www.grouprecipes.com/92090/sausage-and-pepper-baked-ziti.html From The Philadelphia Inquirer via Executive Chef Jeffrey Powers of Dolce Hotel in nearby King of Prussia. By the way, I graduated high school with Jeff! Small world, huh? http://www.grouprecipes.com/90734/orecchiette-with-broccoli-rabe-and-sweet-italian-sausage.html Delightful sounding Cuban stew taken from The Philadelphia Inquirer and courtesy of Executive Chef Rafael Gonzalez of The Four Seasons Philadelphia. The olives and fried potatoes are optional. Serve with white rice and fried plantains. http://www.grouprecipes.com/90691/cuban-picadillo-with-sausage.html The source? The Philadelphia Inquirer. The dish? Souvlaki Sausage Stew courtesy of Tom Vasiliades of South Street Souvlaki. http://www.grouprecipes.com/90690/souvlaki-sausage-stew.html If you have never eaten this dish, you may want to try it using the recipe submitted to allrecipes by souporsweets. This incarnation is quick and easy and will delight your taste detector! http://www.grouprecipes.com/87419/zuppa-toscana.html Spicy appetizer using everybody's favorite..VELVEETA! Assembly is a tad labor-intensive but well worth it! http://www.grouprecipes.com/79679/nibbles.html This is a lot of work double-crust -deep-dish pizza that is an all day project...but make a family project out of it and it will be a whole lot of fun. This has been a much requested dinner since the 70's and even today the fam asks for it all the time. I made this at a friend's with her one time, they raved and she had to make it the next 2 weeks in a row for her family! One suggestion...definitely make the sauce! It is worth it! http://www.grouprecipes.com/50425/deep-dish-double-deck-pizza.html Out in the borderlands sometimes the animal protein that the crew is able to trade for is of dubious quality and/or origin. So long ago, Mal came up with this mixture made from herbs and spices common on most worlds. It can be mixed with pretty much any ground meat from most poultry, mammal, or reptile to give it a delicious taste of sausage. (Recipe makes one 3 Tbsp batch to mix with 1 pound of ground meat. Prep time doesn't include chilling.) http://www.grouprecipes.com/19634/mals-good-dogs.html http://www.grouprecipes.com/17295/.html