Breakfast Polenta with Sausage, Onion and Peppers

INGREDIENTS
3 Field Roast Smoked Apple Sage Sausages, casings removed and crumbled
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 teaspoon dried oregano
3 1/2 cups water
1 cup yellow cornmeal
1/2 cup grated vegan Parmesan cheese
4 tablespoons (1/2 stick) vegan butter

DIRECTIONS
Butter an 11x7x2-inch glass baking dish. Sauté sausage in skillet over medium heat until browned. About 6 minutes. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 8 minutes. Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day.
Cut polenta into 2-inch squares. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot. Makes 6 servings.

Chorizo-style Breakfast Quesadilla

A crumble of Field Roast Mexican Chipolte Sausage, sautéed with onion, spices and scrambled tofu, placed inside a cheese quesadilla.

INGREDIENTS
1 Field Roast Mexican Chipolte Sausage
1 c crumbled firm tofu
1/4 cup yellow onion, diced
1 tbsp oil
1/4 tsp cumin
1/8 tsp oregano
1/2 tsp garlic, fresh, chopped
3 oz vegan cheddar cheese
1 large flour tortilla
2 tbs fresh salsa
sprig of fresh cilantro for garnish

DIRECTIONS
Saute onion in oil until translucent, add spices and garlic and cook until just fragrant. Add sausage and cook until browned. About 5 minutes. Add crumbled tofu and stir until incorporated into sausage/onion mixture. Prepare quesadilla by sprinkling grated vegan cheese over tortilla. Place tortilla on a sheet pan beneath a broiler until vegan cheese melts. Place sautéed sausage & tofu mixture on half of the tortilla and fold in half. Garnish with fresh cilantro and salsa.
Serves 1 to 2

Linguini with Sausage Bolognese

DIRECTIONS
2 tablespoons olive oil
5 Field Roast Italian Sausages, peeled and crumbled
1 medium onion, chopped
1/3 cup coarsely chopped carrot
1/3 cup coarsely chopped celery
3 garlic cloves, finely chopped
1/2 cup red wine
2 14 1/2-ounce cans seasoned diced tomatoes
2 tablespoons chopped fresh oregano
1 pound vegan linguini

DIRECTIONS
Heat oil in heavy large saucepan over medium-high heat. Add meat, onion, carrot, celery, and garlic; sauté until sausages begin to brown, about 5 minutes. Add wine and cook until wine evaporates, stirring often, about 3 minutes. Stir in toma- toes with juices, and oregano. Reduce heat to medium-low and simmer until thickened, about 25 minutes. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and divide among 4 plates. Spoon sauce over pasta. Serves 4

Easy White Bean and Sausage “Casoullet”

INGREDIENTS
3 Field Roast Italian Sausage links
1 teaspoon olive oil
2 medium onions, halves and sliced thin lengthwise (about 1 1/2 cups)
2 garlic cloves, chopped fine
1 1/2 teaspoon mixed chopped fresh herbs such as rosemary, thyme, and/or sage
1 bay leaf
1/2 cup chopped scallion greens or fresh parsley
14 1/2-ounce can diced tomatoes including juice
19-ounce can white beans such as cannellini, navy, or Great Northern, drained and rinsed
For topping: 1 tablespoon olive oil
2 slices firm white sandwich bread, crusts discarded, cut into 1/4-inch dice
1 small garlic clove, chopped fine
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)

DIRECTIONS
In a medium skillet, cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 5 minutes. Transfer to a plate and set aside.
In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch- thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep “cassoulet” warm, covered.

Make topping:
In s small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté,stirring, 1 minute. Transfer “cassoulet” to a 1-quart serving dish and cover evenly with topping.