Ingredients

• 8 ounces Bass Farm Sausage
• 2 tablespoons shortening or lard
• 3 tablespoons flour
• 1 1/2 to 1 3/4 cups milk
• salt and pepper, to taste
• dash cayenne pepper, optional

Instructions

1. Cook sausage in medium skillet over MEDIUM-LOW heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons of shortening, vegetable oil, or lard to the drippings in the skillet. Add flour, stirring until blended and bubbling.
2. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk.
3. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
4. Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.

Ingredients

• 1 pkg. Bass Farm Mild Sausage
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1/2 cup dry white wine or chicken broth
• 1/2 pound fettuccine,cooked,drained
• 2 cups whipping cream
• 1 cup grated Parmesan cheese
• 1 bag (6 ounces) baby spinach leaves (approx. 8 cups)
• Black pepper to taste

Instructions

1. Cook sausage, onion, and garlic in stockpot over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return sausage mixture to pan.
2. Stir in wine. Bring to boil. Reduce heat to MEDIUM; cook 4-5 minutes or until most of the wine (chicken broth) is cooked off.
3. Add pasta, cream and cheese; bring just to a boil, stirring constantly. Cook and stir 4-5 minutes or until cheese is melted and sauce is thickened. Remove from heat.
4. Stir in spinach; cover. Let stand 3 minutes. Season with pepper. Yields 6 servings.