From The Farmer's Kitchen...

​Ground sausage recipes that'll warm you right up.

Lasagna Roll Ups

Adapted from Spoon Fork Bacon
Makes 12 roll ups

Ricotta Filling:

• 24 oz. Ricotta
• 1 Egg
• 2 oz. Shredded Parmesan cheese
• 1/2 Bunch kale, blanched, drained (with as much liquid squeezed out) + chopped

Ground Pork Filling:

• 2 TBS Olive oil
• Half a onion, diced
• 2 Garlic cloves (or to taste), minced
• 1.5 LBS Ground Prospect Farm pork, sausage or turkey
• 3 TBS Minced oregano
• 1.5 TBS Minced basil
• 2.5 cup Marinara
• 12 Dry lasagna sheets (fluted edges), boiled

Directions:

1. Preheat oven to 375˚F.
2. Place all the ricotta filling ingredients into a mixing bowl, season with salt (ommit salt if using sausage) and pepper and mix together until fully combined. Set aside.
3. Pour oil into a large skillet and place over medium heat. Add onions and sauté for 2-3 minutes. Add garlic, turkey, oregano, and basil and continue to sauté for 3-4 minutes. Season with salt and pepper and continue to sauté for 1 minute. Stir in marinara and mix until just combined. Remove from heat and allow mixture to cool slightly.
4. Assemble: Pour 1.5 cups marinara into the bottom of an 8”x8” baking dish and set aside. Pace a cooked lasagna sheet onto a clean surface and top with a thin layer of the ricotta filling. Top the ricotta filling with a thin layer of the meat filling and tightly roll the lasagna sheet up completely. Carefully place it into the prepared baking dish, spiral side-up. Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish.
5. Place baking dish in the oven for about 25 minutes. Remove from oven, allow the dish to cool slightly and serve.

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Sausage + Kale Baked Gnocchi

Adapted from Spoon Fork Bacon
​Serves 5-7

Ingredients:

• 1 recipe basic gnocchi or your favorite premade package of gnoochi 
• 3.5 TBS Olive oil, divided
• Half pound Prospect Farm Sweet Italian, Hot Italian or Chorizo ground sausage
• 1 Bunch dino kale
• 1 Shallot or half an onion, minced
• 2 Garlic cloves, thinly sliced
• 1.5 cups Heavy cream
• 2 oz. grated Parmesan cheese
• salt + pepper to taste
  

Garnish:

• Crushed red pepper flakes

Directions:

1. Make gnocchi according to the recipe or package directions. If makeing yourself, refrigerate the rolled gnocchi for 1 hour.
   
2. Preheat oven to 375˚F.
   
3. Fill a large pot with water and bring to a boil. Add a small handful of salt (about 2-3 tablespoons) and add the gnocchi.
   
4. Once the gnocchi float to the surface remove from the pot and transfer to a large platter. Set aside.
   
5. In a large skillet, add 2 tablespoons oil and place over medium-high heat. Add sausage and brown for 3-4 minutes, breaking up into bite-sized pieces.
   
6. Add kale and continue to sauté for an additional 3-4 minutes. Transfer mixture into a mixing bowl and set aside.
   
7. Pour remaining oil into the skillet and add gnocchi to the pan. Lightly brown for 2 to 3 minutes and then transfer gnocchi into the same bowl as the sausage and kale.
   
8. Add shallots, garlic and cream into the skillet and simmer over medium heat. Once the mixture has reduced by 1/3 add the Parmesan and stir. Season with salt and pepper. Add the gnocchi mixture and continue to simmer over low heat for 1 minute. Transfer mixture to a shallow baking dish and bake for 15 to 20 minutes or until mixture has thickened.
   
9. Remove from heat, top with crushed pepper flakes and serve.

Photo from spoonforkbacon.com