Beef Sausage Rolls with Au Gratin Potatoes and Italian Broccoli

Written by Pamela Kay Conoly

Summer is over, and Fall is coming! Time for meal planning, dinner party plans, sleepovers, and, last but not least, the holidays! For those frosty nights and crisp afternoons, you can just imagine the smells of fall, cinnamon, hot chocolate, and clove, just to mention a few.

BEEF SAUSAGE ROLLS RECIPE

1 cup soft bread crumbs, about 2 slices of bread

1 small stalk celery, chopped about 1/4 cup

2 tbsp finely chopped onion

1/8 tsp ground sage

1/8 tsp dried thyme leaves

1/2 lb bulk pork sausage

4 beef cubed steaks, about 3 ounces each

1 can of condensed cream of mushroom soup, 10 3/4 ounces

1/4 cup water

1 can french style green beans, 16 ounces

Mix bread crumbs, celery, onion, sage, and thyme. Cook and stir pork sausage in 10-inch skillet over medium heat until brown and drain. Stir sausage into bread crumb mixture. Press about 1/4 cup sausage mixture evenly onto each beef cubed steak. Roll up beginning at short side, then secure with wooden picks.

Cook meat rolls in the same skillet over medium heat until brown and then reduce heat. Mix soup and water and pour into skillet around rolls. Cover and simmer until tender, about 45 minutes.

Then pour in beans, cover, and simmer until beans are hot about 10 minutes. Serve gravy over meat rolls.

Makes 4 servings

Meat and potatoes go together like peanut butter and jelly. It’s just the way it is supposed to be. It is also in harmony with the four food groups. In that, you have your meat, which is protein, and your potatoes providing starch and, of course, your other nutrients for your body as well as the broccoli. There you have your complete meal, which is the fuel for a surviving body after a hard day's work.

These recipes prepared delightfully also bring flavorful variety for meal conversations that can provide an ice breaker for the conversation starter after complimenting a job well done in the kitchen.

This Au Gratin potato recipe is good with smoked sausage, pork chops, meatloaf, steaks, hot dogs, you name it! It’s always a real cozy treat. Even better for leftovers. But, these are so good you probably won’t have any.

AU GRATIN POTATOES RECIPE

2 lbs potatoes, about 6 medium

1 medium onion, chopped, about 1/2 cup

1/4 cup margarine or butter

1 tbsp flour

1 tsp salt

1/4 tsp pepper

2 cups of milk

2 cups shredded natural sharp cheddar cheese, about 8 ounces

1/4 cup fine dry bread crumbs

Paprika

Wash and peel potatoes. Cut into enough thin slices to measure about 4 cups.

Cook and stir onion in margarine in 2 qt saucepan until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, constantly stirring until the mixture is bubbly, then remove from heat. Stir in milk and 1 1/2 cups of the cheese—heat to boiling, stirring constantly. Boil and stir for 1 minute—place potatoes in ungreased 1 1/2 qt casserole. Pour cheese sauce on potatoes. Cook uncovered in a 325-degree oven for 1 hour and 20 minutes or 375 degrees for 1 hour.

When it comes out, mix remaining cheese and bread crumbs and sprinkle over potatoes. Sprinkle with paprika and cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.

Makes 6 servings.

There are lots of ways to cook and prepare broccoli. Skillet suppers, boiling, baking but the whole trick to cooking is not to overcook it because it can become rubbery. It must be tender but still able to hold its texture. This is broccoli at it’s best. Things like cheddar cheese and minced onions, just to name a few, only results in bringing out the flavor that will bring joy to your taste buds.

ITALIAN BROCCOLI RECIPE

1 1/2 lbs fresh broccoli

3 tbsp olive oil, margarine, or butter

2 tbsp grated Parmesan cheese

1/2 tsp salt

To prepare fresh broccoli, trim off large leaves and remove tough ends of lower stems. Wash the broccoli. If the stems are thicker than 1 inch, make lengthwise gashes in each stem.

Heat 1-inch salted water( this is where your 1/2 tsp salt comes in)to 1 cup of water to boiling, then add broccoli. Cover and heat to boiling, then simmer. Cook until stems are tender 12 to 15 minutes, then drain.

Cook and stir broccoli in the olive oil, margarine, or butter until broccoli is a delicate brown, then sprinkle with the Parmesan cheese.

Makes 4 servings

**This article was also published on Vocal.media.

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Pamela Kay Conoly

Love for fashion, cooking, chocolate is my go to! From San Antonio, Texas, resides in Fort Worth, Texas. Author of http://cuisineforthought.simplesite.com/ Blog