1 lb Hungry Hill Bulk Mild Sausage
1 sprays cooking spray, or enough to coat skillet
1 medium onion(s), peeled and chopped
1 medium potato(es), red, cooked, peeled and sliced 1/4-inch thick
6 oz canned artichoke hearts, without oil, about 1 cup, coarsely chopped
1 cup roasted red peppers, about 8 pieces, coarsely chopped
1/2 teaspoon dried oregano
1/2 teaspoon table salt
1/2 teaspoon black pepper
6 large egg white(s)
2 large egg(s)
1/2 teaspoon red pepper flakes, crushed
1/2 cup hard cheese, Asiago, grated

Heat a 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat. Add onion and saute. Add potatoes, artichokes and peppers. Saute 2 minutes, stirring occasionally. Brown and crumble Italian sausage. In a bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. Pour over vegetable mixture. Add Italian sausage. Cook over medium heat until eggs begin to set, about 5 minutes. Gently lift egg mixture to let uncooked egg portion run to bottom of skillet. When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, 1 minute. Cut into 4 wedges.

1 lb Hungry Hill Bulk Mild Sausage
1 lb. bread dough (frozen or homemade)
4 cups cheese of your liking grated or in chunks
Some suggestions are: Parmesan, Asiago, Mozzarella or Fontina
1/4 cup fresh parsley leaves
2 tablespoons garlic powder
1 teaspoon oregano
1 egg yolk

Let bread dough thaw and rise at room temperature for 2 to 4 hours.
Cut the one pound of dough in half. Roll dough out to about the size of large flat plate. Spread evenly the grated parmesan, pepper, parsley, garlic, oregano and any other herbs to your liking directly on dough. Divide sausage in to two parts. Roll the Italian sausage out directly on the dough and over the herbs and parmesan to meet each end of the dough. (USE WAX PAPER OVER SAUSAGE WHEN ROLLING THE SAUSAGE ON TO THE DOUGH) It makes the sausage easier to roll. Then add at least 1/2 cup of a mixture of all the grated cheeses. Add more cheese, or other ingredients such as roasted peppers, mild giardinara, etc. on to the sausage if you like. Roll up jelly roll fashion and pinch the ends closed. Rub raw egg yolk all over loaf and place on greased cookie sheet. Bake at 350 degrees for about 25 minutes. It is best to eat while still warm and the cheese is still melted.

5 1/2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes
1 tablespoons chopped fresh oregano
1 medium yellow onion, halved lengthwise then cut into wedges
1 medium bell pepper (red, green, orange or yellow), cut lengthwise into thin slices
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chili flakes
1 pound of Hungry Hill Mild Sausage (Bulk)
2 pounds of prepared polenta, 1/2-inch slices if using prepared polenta in a tube
1/2 pound (8 ounces) fresh mozzarella, 1/4-inch slices

Preheat oven broiler on high. Heat 3 Tbsp of oil in a 2-3 qt saucepan on medium heat. Add tomatoes and oregano, simmer, uncovered for 15 minutes. While the tomatoes are cooking, in a large frying pan, heat 1 tablespoon oil over medium-high heat. Add the onion, bell pepper, garlic, salt, pepper and chili flakes. Cover the pan, lower the heat to medium, and cook until the vegetables have softened, about 5 minutes. Add the sausage, stirring and breaking it into small pieces as it cooks, about 5 minutes. Cover the pan and cook until vegetables are tender and the sausage is cooked through, about 5-8 more minutes. Add the tomato sauce and simmer for 10 minutes. While the sauce is cooking, coat the bottom of a 9x13-inch baking pan with a 1 tablespoon oil. Add the cooked polenta (or slices) to the pan. Coat the top of the polenta with the remaining 1/2 tablespoon oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes. Pour sauce over broiled polenta, then arrange Mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

Makes 6 servings.