Advertisement
YOU ARE HERE: HeraldMail HomeCollectionsSausage
IN THE NEWS

Sausage

FEATURED ARTICLES
NEWS
by TARA REILLY | January 3, 2007
2 tablespoons olive oil 1 tablespoon chopped fresh rosemary leaves 12-ounce package turkey sausage, cut into 1-inch pieces 1/2 pound fresh fettuccini pasta 2 tablespoons honey 1 cup grated Parmesan cheese Salt and freshly ground black pepper, to taste Bring a large pot of lightly salted water to a boil. Meanwhile, in a large skillet over medium-high heat combine the oil and rosemary. When the oil is hot, add the sausage and saut until lightly browned, about 4 to 5 minutes.
NEWS
by BOB PARASILITI | July 15, 2003
Whew! I didn't think I was going to get this column in this week. And before you run a personal updated version of those USA Network golf ads in your head (An alternate Tuesday without a Parasiliti column. Poor newspaper. Lucky you.), please cut some slack. I could blame rain-induced, dog days of summer writer's block, but that would be too easy. Truth be known, I just got out of the concession line I was standing in at the July 3 Suns game at Municipal Stadium. The hot dog was OK, but could someone tell me what was the score of the game?
NEWS
December 24, 2006
Cooking spray 1 sweet Italian chicken or turkey sausage, sliced into 3 pieces lengthwise 6-inch sub roll or baguette section, halved lengthwise 1/4 cup jarred caramelized onions 1 chicken or turkey sausage 1 slice provolone cheese, cut in half Parchment paper Kitchen twine Use cooking spray to lightly coat a skillet set over medium-high heat. Add the sausage slices and cook until lightly browned, about 2 to 3 minutes per side. Remove the pan from the heat. Spread the onions over one half of the roll or baguette.
NEWS
By DANA CARPENDER | November 30, 1999
1 pound pork sausage 1/2 head 8 ounces sliced portobello mushrooms, if you can get them pre- 1 cup chopped 3/4 cup shredded 2 teaspoons chicken bouillon 1/2 cup cooked wild 1/3 cup dried 1/2 cup chopped 2 teaspoons poultry seasoning Put your biggest skillet over medium heat, and start browning and crumbling your sausage. Trim the leaves and the base of the stem off your cauliflower half. Whack the rest into chunks, and run them through your food processor's shredding blade.
NEWS
March 8, 2006
8 slices white bread, cubed 4 eggs 3/4 pound grated cheddar cheese 2 pounds bulk pork breakfast sausage (can substitute link sausage, bacon or ham) 2 1/4 cups milk 1 teaspoon salt 3/4 teaspoon dry mustard Dash of pepper 10-ounce can cream of mushroom soup, diluted with 1/3 cup milk Optional: Chopped green pepper, celery, onion to taste. Beat eggs and add milk, soup, salt, pepper and mustard. Set aside. Brown bulk sausage in clumps, or links in cut pieces.
NEWS
May 8, 2008
MYERSVILLE, Md. - An all-you-can-eat old-fashioned country breakfast will be Saturday, May 17, from 7 to 10:30 a.m. at the Myersville Volunteer Fire Co. Adult tickets cost $6 with a $1 discount for those older than 60. Tickets for children ages 6 to 12 cost $3, while younger children eat free. The menu includes potatoes, bacon, sausage, hominy, puddin', ponhaus (scrapple), eggs, french toast, biscuits, sausage gravy and fruit.
NEWS
May 18, 1999
Washington CountyWeek of May 24-28 Elementary Monday - French toast or sausage and egg biscuit, potato rounds, orange juice, peaches and milk. Tuesday - chicken patty on roll, whipped potatoes and gravy, peas, fruit cocktail and milk. Wednesday - chicken fajita with salsa, green beans, diced pears, frozen sherbet and milk. Thursday - beefaroni with whole-wheat roll, corn, tossed salad, fruit turnover and milk. Friday - Italian sausage sub with sauce, potato wedges, apple, oatmeal cookie and milk.
NEWS
February 1, 2011
Jefferson United Methodist Men will hold a pancake breakfast Saturday from 7 to 11 a.m. at the Jefferson Community Center. The menu includes pancakes, sausage, pudding and sausage gravy. Tickets cost $6 for adults, $3 for those ages 5 to 12 and free for those younger than 5. Proceeds benefit various outreach programs. The center is at the intersection of U.S. 340 and Lander Road in Jefferson, Md. For more information, call 301-473-8183.
NEWS
September 17, 2007
There will be a pancake breakfast at New Life Fellowship, 2349 Back Road, Dargan, on Saturday, Sept. 22, from 8 to 11 a.m. The price is $4 per person and will include pancakes, hashbrowns, sausage, juice, milk, coffee and water. All proceeds will be going to benefit the Faith Warfield Trust Fund.
NEWS
January 5, 2006
Vigil planned for victims of violence FREDERICK, Md. - Women in Black will meet for a silent vigil mourning all violence from noon to 12:30 p.m. Friday, Jan. 6, at War Memorial Park, West Second and North Bentz streets. All are invited. Wear black if possible. For information, call 1-301-834-7581, go to www.wibfrederick.org or send e-mail to wibfrederick@earthlink.net . Breakfast to be held in Smithsburg SMITHSBURG - Smithsburg Volunteer Fire Department will host an all-you-can-eat breakfast from 7 to 10:30 a.m. Saturday, Jan. 7. The menu includes pancakes, eggs, bacon, sausage, potatoes, biscuits and sausage gravy.
ARTICLES BY DATE
NEWS
Anne Weatherholt | Around Hancock | February 28, 2013
The Critton Hollow String Band will perform in Hancock Saturday at 7 p.m. at the Hancock Performing Arts Center, Town Hall, 126 W. High St.  Tickets cost $5 at the door. Band members Joe Herrmann, Sam Herrmann and Joe Fallon are joined by Pete Gordon for the concert. Joe Herrmann, singer and multi-instrumentalist, has been making music for more than 45 years, and co-founded the Critton Hollow String Band with his wife, Sam Herrmann, in 1975.  They have toured internationally and recorded eight albums.  According to Joe, the band started playing informally on the streets of Annapolis in 1975.  Robbie Gordon joined them playing up and down the East Coast.  Finally, the band was hired by David Adams at nearby Coolfont Resort and began playing there regularly.
Advertisement
NEWS
By RICHARD F. BELISLE | richardb@herald-mail.com | November 24, 2012
No hunters showed up Saturday morning, the opening day of Maryland's rifle season for deer, for the Rohrersville Ruritan Club's first Hunters Pancake Breakfast. Organizers including Lloyd “J.R.” Smith kept an eye on the front door, but no hunters walked in between 7 and 11 a.m., the stated hours of the breakfast. By 11 a.m., 35 meals had been served, all to nonhunters who came in for the $6 all-you-can-eat breakfast. A sign on the road leading into Rohrersville from Md. 67 announced the breakfast and the hours.
NEWS
Scott Anderson | Culinary Passion | February 1, 2012
This recipe is a deviation from a one-pan breakfast to more a one-pita breakfast.  We will be making another breakfast recipe, something a little fun for everyone, which can be very creative if you make your own sausage for this recipe. Yes, you heard me right - make your own sausage. The sausage recipe is easy and uses chicken and apples to make nice sausage. Then you'll incorporate that into a breakfast pizza that will wake up a sleeping giant.  - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va.
NEWS
October 26, 2011
The Hagerstown Lions Club will hold its 60th annual Pancake Day Saturday, Nov. 5, from 6 a.m. to 1 p.m. at the Elks Lodge on Robinwood Drive.   Tickets cost $5 at the door. The menu includes sausage, coffee, juice, milk and all the pancakes you can eat.
NEWS
February 1, 2011
Jefferson United Methodist Men will hold a pancake breakfast Saturday from 7 to 11 a.m. at the Jefferson Community Center. The menu includes pancakes, sausage, pudding and sausage gravy. Tickets cost $6 for adults, $3 for those ages 5 to 12 and free for those younger than 5. Proceeds benefit various outreach programs. The center is at the intersection of U.S. 340 and Lander Road in Jefferson, Md. For more information, call 301-473-8183.
NEWS
Anne Weatherholt | Around Hancock | January 6, 2011
The traditional 12 days of Christmas come to a close today.   The “Twelfth Night” is observed by many Christians as the feast of the Epiphany, which means the showing forth of Jesus to all the world.   It was on this day that the mysterious visitors from the east brought gifts of gold, frankincense and myrrh, and the Orthodox Church often observes this as the day of gift-giving (rather than Dec. 25).   So now it is time to begin taking down the decorations and saying good-bye to the once-a-year favorites of sight and sound, and announce the winners for the town decorating contest.
NEWS
By LYNNE CHAR BENNETT/San Francisco Chronicle | August 19, 2010
In many folks' minds (mine included), summer squash means green zucchini. You've probably heard about someone with an overabundant garden who sneakily leaves a surfeit of squash on neighbors' porches and who totes zucchini to work to share with colleagues. It's been awhile since I've been blessed with such a garden or such a neighbor. But that doesn't stop me from enjoying all the tender-skinned summer squashes. Nowadays, green zucchini is just one of many varieties you can find.
NEWS
May 9, 2010
Fog enveloped South Mountain on a recent Sunday morning, and in the mist we saw the beauty of the Appalachian spring. We quickly ran into Old South Mountain Inn, for it was chilly out, and we wanted our morning cup of coffee. We were not disappointed. We were swiftly seated at the far end of the gorgeous glass sunroom and immediately served a cup of strong coffee by our waiter, Bruce. We were the first to arrive for Sunday buffet brunch at 10:30. "Take your time. Help yourself when you are ready," Bruce told us. So we settled in, sipped our coffee and enjoyed the beauty of the spacious room filled with light.
NEWS
By OMNI VORE / Special to The Herald-Mail | May 8, 2010
Fog enveloped South Mountain on a recent Sunday morning, and in the mist we saw the beauty of the Appalachian spring. We quickly ran into Old South Mountain Inn, for it was chilly out, and we wanted our morning cup of coffee. We were not disappointed. We were swiftly seated at the far end of the gorgeous glass sunroom and immediately served a cup of strong coffee by our waiter, Bruce. We were the first to arrive for Sunday buffet brunch at 10:30. "Take your time. Help yourself when you are ready," Bruce told us. So we settled in, sipped our coffee and enjoyed the beauty of the spacious room filled with light.
The Herald-Mail Articles
|