http://www.harpsfood.com/Recipes/Detail/5678/
Yield: 12 servings
| 1 | pkg. | (1-1/2 lbs.) bulk Andouille sausage | |
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| 1 | jar | (14 oz.) Ragu Pizza Quick Sauce | |
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| 1 | pkg. | (8 oz.) shredded mozzarella cheese | |
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| 12 | English muffins, split and toasted | ||
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Cook sausage in large skillet until browned; drain. Return sausage to skillet, add sauce and simmer slowly for 12-15 minutes, stirring occasionally.
Lightly butter English muffins; place on a cookie sheet and toast in oven at 375 F. until very lightly browned. Divide sausage mixture evenly onto twelve muffin halves, sprinkle generously with cheese and top with remaining muffin halves. Serve warm.
http://www.harpsfood.com/Recipes/Detail/5678/
Harps General Office: P.O. Box 48, 918 S. Gutensohn Road, Springdale, AR 72765
Phone: 877-772-8193 or 479-751-7601 Fax: 479-751-3625
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PWS 29
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