Wampler's Spicy Spaghetti Sauce

Ingredients:

1 lb Wampler’s Farm Sausage - Mild or Hot

1 medium-large onion, diced

1 medium garlic clove, chopped

2 tbsp. cooking oil

4 oz. can mushroom stems and pieces

1/2 tsp. Italian seasoning or oregano

1 (2lb.) can tomatoes, regular or Italian style

8 oz. can tomato paste (or puree)

1 tbsp. Worcestershire sauce

Salt and pepper to taste

Serve over cooked spaghetti noodles and sprinkle with Parmesan or Romano cheese

Directions

In a skillet, brown onions and garlic in oil until golden brown.

Add crumbled sausage and brown.

Drain the skillet, and add remaining ingredients.

Allow mixture to boil a few seconds, then reduce to simmer.

Cook for 30 minutes, stirring occasionally.

Serve with grated Parmesan or Romano cheese.

Pour over hot spaghetti noodles and mix gently.

Sweet and Spicy Pork and Asparagus

Ingredients

2 lbs Wampler's Farm Sausage

6 tablespoons soy sauce

1/4 cup water

2 tablespoons brown sugar

1 1/2 tablespoons cornstarch

2 cloves garlic minced

2 tablespoons sesame oil

1 bunch asparagus trimmed and cut into into 1/2-inch pieces

1 jalapeno seeded and minced

2-3 tablespoons minced peeled fresh ginger

1/2 teaspoon red pepper flakes

2 tablespoons rice vinegar

3-4 green onions sliced

Salt and pepper to taste

Cooked rice for serving

Instructions

In a medium bowl, whisk together the soy sauce, water, brown sugar, cornstarch and garlic cloves. Add the 2 lbs of Wampler's Farm Sausage and blend.

Heat the sesame oil in a heavy large wok or deep skillet over high heat. Add asparagus, jalapeno, and ginger and red pepper flakes. Cook until asparagus is crisp-tender, approximately 3 minutes. Transfer the asparagus mixture to a plate.

Add the Wampler's Farm Sausage mixture to the pan and cook until browned, about 3-4 minutes.

Return asparagus mixture to pan. Stir in rice vinegar. Stir-fry until pork is cooked through, another 3-5 minutes. Add green onions; toss to incorporate. Season to taste with salt and freshly ground black pepper. Serve over cooked rice.

Wampler's Stuffed Peppers

Ingredients

6 red or green bell peppers, or a mixture of colors

1 lb Wampler's Farm Sausage (hot, mild or Italian)

1 lb ground beef

1 diced small onion

2 tbsp olive oil

1 cup Rao's Pasta Sauce (or your brand preference)

2 cups grated mozzarella cheese

1/2 cup grated Parmesan

Salt and fresh ground black pepper to taste

Instructions

Preheat oven to 375F

In large pan, heat a small amount of olive oil and cook ground beef until brown.

Remove the ground beef to a bowl.

In same pan, add a tiny amount of olive oil, cook sausage until brown.

Add the browned sausage to the bowl with the ground beef.

Slice tops off peppers

Clean out inside of peppers

Chop the pepper tops and bottoms and onions.

Add a bit more oil to pan and cook chopped peppers and onions for about 3-4 minutes, until starting to soften.

Turn off heat and put meat back into pan with peppers and onions.

Add about 1 cup Marinara sauce

Season mixture with salt and pepper to taste.

Let mixture cool, then mix in cheeses.

Put the peppers in the pan standing upright.

Stuff each pepper with mixture, using spoon and pressing in tightly until full.

Put a pinch of Mozzarella cheese on the top of each pepper.

Cover the dish loosely with foil, tenting it up so it doesn’t touch the tops of the peppers.

Bake, covered with foil about 30 minutes.

Take off foil and bake about 20 minutes more, until cheese is melted completely and top is slightly browned.

Serve and Enjoy.

Wampler's Farm Sausage Mac-n-Cheese

Ingredients:

1lb Wampler's Farm Sausage (mild, hot or Italian)

1 (8-ounce) package macaroni pasta

2 cups shredded cheddar cheese

1/2 chopped onion

1 can fire-roasted diced tomatoes

2 cups water

1/2 cup half-and-half

salt and pepper

Directions:

Brown Wampler's Farm Sausage and onion in pan on medium-high heat. Add macaroni, water, half-and-half, and diced tomatoes. Cook for 12 to 14 minutes stirring frequently. Season to taste with salt and pepper. Top with cheese and stir until melted Remove from heat, serve and enjoy!

Wampler's Taco Chili

Ingredients

• 1 ½ pounds Wampler’s Taco meat

• 2 (10 ounce) cans diced tomatoes and green chiles, undrained

• 1 (15 ounce) can chili beans in sauce, undrained

• 1 (15 ounce) can kidney beans, undrained

• 1 (15.25 ounce) can southwest-style corn w/ peppers, drained

• 1 (15.5 ounce) can hominy, drained

• 1 (10 ounce) can mild enchilada sauce

Directions

1. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place Wampler’s Taco Meat in pan and brown 5-7 minutes, stirring to crumble meat. Remove meat from pan.

2. Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.

Tortellini with Bolognese

Ingredients:

▢ 1lb Wampler's Farm Italian sausage

▢ 1lb ground Wampler's Farm Sausage

▢ 1 yellow onion, chopped

▢ 4 oz chopped pepperoni

▢ 1/2 cup chopped celery

▢ 4 cloves garlic, chopped

▢ 1 tablespoon dried oregano

▢ 3 tablespoons tomato paste

▢ 2 jars (24 ounces) marinara sauce

▢ 3 tablespoons cream cheese, melted

▢ 1/3 cup basil pesto

▢ 1 pound cheese tortellini

▢ 1 cup grated parmesan cheese

Instructions

1. In a large pot, cook the pepperoni over medium heat until crispy, 5 minutes. Add the onion, sausage, celery, garlic, and oregano. Season with salt and pepper. Cook until browned all over, approximately 10 minutes. Add tomato paste and cook for 5 minutes, and mix in the marinara sauce. Add 1/2 cup water. Season with salt and pepper.

2. Simmer over low heat for 10-15 minutes to thicken the sauce. Stir in the cream cheese and pesto.

3. Meanwhile, boil the tortellini until al dente. Drain and add back to the pot. Spoon the sauce over the tortellini. Add parmesan and toss to coat.

4. Serve topped with parmesan and Enjoy!

BEANS AND BRATS

Ingredients

1 ½ lbs Wampler's Farm Sausage Brats sliced in thick rounds

2 tsp olive oil

1 large chopped yellow onion,

4 sprigs fresh thyme (or ½ tsp dried)

1 sprig of fresh rosemary

¼ tsp dried oregano

4 cloves minced garlic

4 fresh sage leaves

1 large bay leaf

½ tsp Pepper

6 cups chicken broth

1 lb navy beans

Salt to Taste

Instructions

- In large pot or Dutch oven, heat up and add the olive oil. Brown Wampler's Farm Sausage Brats.

- Add the onion, bay leaf, carrots and celery. Stir and cook until the onion starts to turn translucent.

- Add the thyme, rosemary, oregano, and garlic. Cook, stirring for 1 minute.

- Add the pepper, and broth. Stir, and then cover the pot and let simmer.

- Once simmering, add the beans, stir and cover.

- Let sit simmering till beans are soft

- Serve with crusty bread and Enjoy!

Taco Soup

Ingredients:

2 pounds Wampler's Farm Sausage Taco Meat

1-1/2 cups water

1 can (16 ounces) mild chili beans - We prefer Bush's Beans

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15 ounces) pinto beans, rinsed and drained (Bush's again)

1 can (14-1/2 ounces) stewed tomatoes

1 can (10 ounces) diced tomato with green chiles (Rotel)

1 can (4 ounces) chopped green chiles, optional

1 envelope ranch salad dressing mix

Directions:

In a Dutch oven or large pot, cook Wampler's Taco meat over medium heat until fully browned and crumbles. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Wamplers Style Lasagna

Ingredients:

- 12 lasagna noodles

- 1 pound Wampler's Farm Sausage and/or Italian Sausage

- 2 cloves garlic, chopped

- 1 teaspoon dried oregano, or to taste

- ½ teaspoon garlic powder

- 1 (16 ounce) ricotta cheese

- ½ cup shredded Parmesan cheese

- 2 eggs

- 4 ½ cups tomato-basil pasta sauce

- 2 cups shredded mozzarella cheese

Directions:

- Preheat the oven to 350 degrees

- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 10 minutes; drain.

- While noodles are cooking, place Wampler's Farm Sausage, garlic, oregano, garlic powder, salt, and black pepper in a large skillet over medium heat; cook and stir until sausage is browned, roughly 10 minutes.

- Mix ricotta cheese, Parmesan cheese, and eggs together in a large bowl until thoroughly combined.

- Lay 4 noodles side by side on the bottom of a 9x13-inch baking pan; top with a layer of prepared tomato-basil sauce, a layer of sausage mixture, and a layer of ricotta cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle mozzarella cheese on top. Cover the dish with aluminum foil.

- Bake in the preheated oven until the lasagna is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

Wampler’s Hot Sausage Cheese Dip

INGREDIENTS

• 1 lb Wampler’s Hot (or Mild) Sausage

• 2 lbs Velveeta cheese

• 1 tub Gordo’s Cheese dip

DIRECTIONS:

1. Crumble sausage and brown slowly on range top.

2. Melt cheese and cream on a low burner (a crockpot works well!).

3. Add sausage to cheese mixture.

4. Serve warm with chips (or fresh vegetables.)

Wampler’s flavor is always a hit at any get together and what better one to be celebrated than at Cinco de Mayo! Enjoy the fun, culture and festivities associated with the day and bring along a crowd pleaser! Wampler’s is great to have along as you celebrate with friends and family. Happy Cinco!!!!

Wampler’s Jalapeno Poppers

INGREDIENTS:

• 1 pound Wampler’s Hot Sausage

• 4-8 oz cream cheese (preference)

• 12-15 jalapeño peppers, sliced lengthwise, and seeded

DIRECTIONS:

1. Brown sausage, drain and return to heat.

2. Add cream cheese to sausage and mix until completely melted and mixed well with sausage.

3. Spoon into jalapeño halves and place onto cookie sheet.

4. Bake at 365 for about 25 minutes until the jalapeños have cooked and are softened.

Wampler’s Taco Cups

INGREDIENTS

• 1 lb roll of Wampler’s Mild or Hot Taco Meat.

• Gordo’s Cheese Dip (Any Flavor)

• 1 (10-oz) can Ro-Tel Diced Tomatoes with Green Chiles

• 1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)

• 24 wonton wrappers

HOW TO PREPARE:

Preheat oven to 375 degrees F. Coat a standard size muffin tin with nonstick cooking spray. Combine cooked pork, shredded cheese and Ro-Tel in a bowl and stir. Line each cup of prepared muffin tin with two wonton wrappers. Add taco mixture. Bake at 375 for 11-13 minutes until cups are heated through and edges are golden. Top with 1 Tablespoon Gordo’s Cheese Dip.

*Optional: Top with sour cream and shredded lettuce, onions, avocado, for full taco experience*

Southwest Sausage & Brat Kolaches with Chipotle-Bourbon Dipping Sauce

INGREDIENTS

3 cups biscuit mix

1 1/2 teaspoons Bolner’s Fiesta Brand Southwest Fajita Seasoning

1/4 teaspoon Bolner’s Fiesta Brand Garlic Powder

1/4 teaspoon Bolner’s Fiesta Brand Paprika

1 (16 oz.) roll Wampler’s Mild Sausage Roll

3/4 cup milk

12 oz. grated extra sharp cheddar cheese

1 (12 oz.) pkg. Wampler’s Farm Brats

1 1/3 cups Minor’s Bourbon Style Sauce

1 teaspoon Bolner’s Fiesta Brand Chipotle Hamburger Seasoning

Garnish:

1/4 cup thinly sliced green onions, green parts only

INSTRUCTIONS

Heat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside. In a large mixing bowl, stir together biscuit mix, fajita seasoning, garlic powder, and paprika. Add sausage and milk. Beat on low speed until combined. Beat in cheese just until evenly mixed. Divide the mixture into 6 equal portions. Use hands to evenly shape each portion around a brat, leaving about 1/4-inch of brat showing on each end. Place mixture-wrapped brats 2 inches apart on a parchment-lined baking sheet. Bake for 20-25 minutes or until golden brown. Meanwhile, in a small microwave-safe bowl, stir sauce and chipotle hamburger seasoning together. Microwave on high for 1-2 minutes until heated through, stirring every 30 seconds. For each serving, place a kolache on a plate and about 3 tablespoons of sauce in a small dish on the side of the plate. Garnish with green onions as desired. Serve immediately. Serves 6.

Guatemalan Espresso Rubbed Sausage Benedicts on Smoky Sweet Potato Planks

INGREDIENTS

Potato planks:

1 medium sweet potato, scrubbed clean

1 tablespoon olive oil

1/2 teaspoon smoked paprika

Pinch cayenne pepper

1/4 teaspoon kosher salt

Sausage:

1 tablespoon Cattle Dog Coffee Roasters Guatemala Espresso

1 tablespoon Montreal steak seasoning or similar

1 teaspoon brown sugar

1/2 teaspoon chili powder

4 Wampler’s Mild Sausage Patties (not frozen)

2 teaspoons olive oil

Hollandaise:

3 egg yolks

1 tablespoon lime juice

1/2 cup butter

Misc Ingredients: 

4 large eggs

1/4 cup small diced avocado

1/4 cup small diced tomatoes

Juice of 1/2 lime

Kosher salt

Cilantro for garnish 

Chili threads for garnish (optional)

INSTRUCTIONS

Slice four 1/4-inch-thick slices from the unpeeled sweet potato. Drizzle 1 tablespoon of olive oil on a baking sheet. Arrange the sweet potato slices on the sheet turning several times to coat them with the oil. Season both sides evenly with the paprika, cayenne, and salt. Bake the planks in the oven, turning once, until lightly browned and tender-about 15 minutes.

Combine the espresso, steak seasoning, brown sugar, and, chili powder in a small bowl. Spread the seasoning on a small plate. Gently press the sausage patties into the seasoning, coating both sides. Heat 2 teaspoons of oil in a 10-inch skillet over medium heat. Add the sausage to the pan and cook for about 10 minutes per side or until cooked through. 

While the sausage is cooking prepare the hollandaise. In a medium saucepan whisk together the egg yolks and lime juice over medium-low heat. Add half of the butter to the pan and continue whisking until combined. Add the remaining butter whisking until melted, combined, and thickened. 

Poach 4 eggs for 3 minutes in boiling water; drain and pat dry.

To serve, arrange potato planks on each of the 4 serving plates. Top with the sausage followed by the poached eggs. Drizzle the hollandaise over each. Stir together the avocado, tomatoes, and lime juice. Garnish each plate with the avocado, tomatoes, cilantro, and, chili threads if desired.

Beer Brat Cheeseburger with Drunken Coleslaw

Shout out to Luonda for the recipe.

INGREDIENTS

4 Pretzel Buns

8 oz. Cream Cheese

1/4 C Honey Mustard

French Fried Onions (1 small container)

1 roll Wampler's Farm Sausage

1 lb. 80% lean Ground Beef

1 Tbsp. Nutmeg

1 Tbsp. Salt

1 Tbsp. Ginger

1 tsp. Black Pepper

1 pkg. Marketside Angel Hair Cole Slaw

1 C Mayo

1 Red Onion

1 Orange Bell Pepper

1 Tbsp. Salt

1 Tbsp. Pepper

1/4 C Kenny Chesney Blue Chair Bay Spiced Rum

Spreadable Butter

8 Slices Sharp Cheddar Cheese.

INSTRUCTIONS

1. Combine cole slaw with mayo, finely diced onion, diced bell pepper, salt, and 1 Tbsp. black pepper, and rum. Cover and place in refrigerator. 

2. Combine sausage, ground beef, Nutmeg, and 1 Tbsp. salt, Cumin, Ginger, 1 tsp. Black Pepper. Form into 4 equal patties. 

3. Combine cream cheese with honey mustard. 

4. Heat the grill to 375 degrees. 

5. Place burger patties on the grill. Grill for 5 minutes and flip. Continue to grill until the internal temperature reaches 145 degrees. Place Cheddar Cheese on top with almost done to melt. Remove from grill.

6. Spread butter on buns and toast on the grill.

7. Top the bottom bun with mustard/cream cheese. Top with patties. Top with drunken cole slaw. and top with a bun. 

8. Enjoy!

Kyiv Pork Sausage Cutlets

INGREDIENTS

Compound Butter:

8 TBSP (1 Stick) Unsalted Butter - Room Temp

2 TBSP Panko Breadcrumbs

2 Tbsp French Fried Onions

2 TSP Ground Ginger

2 Cloves Garlic

Sausage Cutlets:

2 LBS (2 pkgs) Wampler’s Farm Sausage

2 Cups Panko Breadcrumbs

2 Cups French Fried Onion Rings

¼ Cup Self-Rising Flour

1 TBSP Season Salt, Divided

¼ Cup Crystal Hot Sauce

1 TBSP Onion Powder

2 Eggs, Well Beaten

¼ Cup Heavy Cream

INSTRUCTIONS

Compound Butter: Combine the ingredients for the compound butter in a medium size bowl and whisk until well blended. Place the butter between two sheets of parchment paper and press until approx. ¼ inch high then fold around the butter and freeze for at least 30 minutes. Once frozen, chop into 1-inch pads of butter.

Pork Sausage Cutlets:

1. Grind the Panko breadcrumbs, French fried onion rings, and 1½ Tsp of Seasoned salt in a food processor or large spice grinder until the mix resembles coarse crumbs. Transfer to a shallow bowl.

2. In a medium-sized bowl mix the eggs and heavy cream.

3. Using gloved hands, combine the Wampler’s sausage with the Crystal Hot Sauce, onion powder, and 1½ Tsp of the season salt.

4. Place ¼ c of the sausage in your hand and flatten slightly. Place a pad of butter in the middle, then place another ¼ c of sausage on top, pressing the sides together to cover the butter. Transfer to a large sheet pan and press lightly to flatten and shape with a circular mold or empty can into a circular shape. Repeat with all the remaining sausage mixture. 

5. Dredge each pork cutlet in the egg mix, then dredge in the crumb mix and place on a large parchment-covered sheet pan.

6. Sprinkle on the self-rising flour and place in the freezer to chill for 1-2 hours so the breading will adhere in the fryer.

7. Fill the deep fryer halfway full with vegetable oil. Preheat the deep fryer for 10-15 minutes. Working in batches add the cutlets to the oil and fry until golden brown and cooked through 5-6 minutes (until sausage has reached 160 degrees), transferring to a wire rack on a cookie sheet as you go.

8. Cool for 5 minutes, then serve.

Yields 12-14 Cutlets

Wampler's Farm Sausage and Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee Shakshuka

INGREDIENTS

1 Pound Wampler’s Farm Sausage

1 Tablespoon Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee, ground

1 Onion, diced

4 Cloves Garlic, fine dice

1 Tablespoon Cumin Powder

1 Teaspoon Paprika

1 Green Bell Pepper, diced

1 Teaspoon Red Pepper Flakes

1 Tablespoon Zatar Seasoning

Freshly Grated Nutmeg, about ¼ teaspoon

1 Can Dices Tomatoes

1 Teaspoon Sea Salt

1 Teaspoon Black Pepper

1 Can Tomato Sauce

¼ Cup Spicy Harissa, I like Mina 

1 Tablespoon Honey

1 Brick Feta Cheese, about ¾ pound

6 Farm Fresh Eggs

Optional Garnish: Crusty Bread, Greek Yogurt, Green Onions

INSTRUCTIONS

Heat oven to 350 F. Heat a cast iron skillet over medium heat add the Wampler’s Farm Sausage and crumble, Season with the ground Cattle Dog Coffee Roaster Guatemala Direct Trade Coffee and the Red Pepper Flakes, and cook until browned and cooked through (try not to break into very small pieces, keep it somewhat chunky). Add the Onion and Bell Pepper and stir to cook for 3 to 4 minutes. Add the Tomatoes, Tomato Sauce, Harissa, Garlic, Cumin, Paprika, Zatar Seasoning, Nutmeg, Salt, and Pepper. Cook over medium heat stirring often for 10 minutes add Honey and Feta Cheese and stir. With the back of your spoon make a small nest and drop in eggs around the pan. Transfer to the oven for 8 minutes just until the eggs are set. Serve right in the iron skillet and serve with crusty bread and garnish if you choose to.

Sausage, Strawberry, Spinach Brunch Pizza with Fruity Java Reduction Drizzle

INGREDIENTS

1/2 cup mango-infused vinegar

1/3 cup Cattle Dog Coffee Roasters Guatemala Direct Trade coffee

3/4 teaspoon granulated sugar

1 sheet puff pastry

1/2 pound Wampler’s sausage

8-10 fresh strawberries, sliced

1 cup baby spinach

1/4 cup feta cheese

INSTRUCTIONS

Combine vinegar, coffee, and sugar in a small saucepan over low heat. Place over low heat until reduced to 1/4 cup. Cook sausage in a small skillet until all meat is browned. Place sausage on paper towels to absorb grease. Preheat oven to 400F. Place puff pastry on a baking sheet that has been lined with parchment paper. Roll out slightly with a rolling pin. Prick the pastry with a fork to within 1 inch of all edges. Bake for 15 minutes. Cool slightly. Place sausage evenly over the pricked portion then layer the spinach, sliced strawberries, and feta. Bake an additional 5-7 minutes. Drizzle with the reduction sauce. 

Servings: 12

Sausage Chili Pie

Recipe submitted by Carolyn Blakemore

INGREDIENTS

1 roll Wampler Sausage, mild

1 Tablespoon Challenge butter

1 15 oz can - Red Gold Tomato Sauce

1 16 oz jar - thick & chunky mild salsa

1/2 teaspoon ground cumin

1 teaspoon Mexican chili powder

1 can Great Value Crescent Rolls

RECIPE

In a large skillet, brown sausage in butter, and drain. Add Red Gold Tomato Sauce and salsa, and cook until heated through, stirring as needed. Add seasonings and cook until thick, about 30 minutes. Let cool. Open crescent rolls and divide them in half. Place 4 connected rolls in a greased pie dish, being sure to cover the sides. Pour in chili, being careful to not overfill. Place the remaining rolls on top to form a top crust and flute edges. Preheat oven to 400 degrees. Bake until the top has browned, about 12 minutes. Serves 6.

Pasta e Fagioli with Spicy Sausage and Buttery Garlic Crescent Croutons

Submitted by Julie Beckwith to the 2019 Taste of America Challenge

INGREDIENTS

For Pasta e Fagioli:

2 tablespoons extra virgin olive oil

8 ounces Wampler’s Hot Sausage Roll (from a 16-ounce package)

3/4 cup diced onion

3/4 cup diced celery

3/4 cup shredded carrot

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon Bolner’s Fiesta Brand Ground Black Pepper, or to taste

2 cloves garlic, minced

1 can (14.5 ounces) Red Gold Basil, Garlic & Oregano Diced Tomatoes

1 can (15 ounces) Red Gold Tomato Sauce

4 cups chicken stock

1 can (15.5 ounces) dark red kidney beans, drained

1 can (15.5 ounces) navy beans, drained

1 cup dry ditalini pasta, cooked al dente according to package directions

For Buttery Garlic Crescent Croutons:

1/4 cup Challenge Butter, melted

2 cloves garlic, minced

1 (8-ounce) package Great Value Original Crescent Rolls

1/2 cup freshly grated Parmesan cheese, divided use

Garnish: 2 tablespoons finely chopped flat-leaf parsley

DIRECTIONS

For the Pasta e Fagioli: Heat 1 tablespoon olive oil in a large heavy pot over medium-high heat. Add sausage, cook and crumble 8-10 minutes or until cooked thoroughly. Drain and remove sausage from pan; set aside. In the same pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion, celery, and carrots. Season with salt and pepper. Cook until vegetables are tender, stirring frequently; about 8-10 minutes. Stir in garlic and cook an additional minute. Add reserved cooked sausage, canned diced tomatoes, tomato sauce, chicken stock, kidney beans, and navy beans. Stir to combine. Continue cooking on medium-high heat just until pot comes to a boil. Reduce heat to a simmer; stir occasionally 30 minutes. Stir in cooked pasta and cook an additional 10 minutes.

For croutons: In the meantime, heat oven to 400 degrees Fahrenheit. Stir together melted butter and garlic. Unroll crescent dough and pinch seams together. Using a pizza cutter, cut dough into 1-inch squares. Place dough squares 1 inch apart on baking pans lined with parchment paper. Brush with half of the butter garlic mixture. Bake 8-12 minutes, tossing halfway through the baking time, or until golden brown on both sides. Remove from oven and immediately brush with remaining butter-garlic mixture and sprinkle with 1/4 cup of the Parmesan cheese. To serve, ladle pasta e Fagioli into serving bowls. Add 4-5 croutons per bowl and sprinkle with remaining Parmesan cheese. Garnish with finely chopped parsley. Serve with remaining croutons on the side. Makes 6 bowls or 12 cups.