Small
Meals feed 2-3
Stovetop
Cook from frozen in a medium saucepan over medium heat. Add 2 cups of water and break up as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. When done, remove sausage and break apart. Add 2 oz cream cheese (or 1/4 cup half-and-half, or lite coconut milk (dairy free)) to liquid and stir until melted. Return sausage to pot and let sit for 10 minutes. Can also be cooked thawed. If using this method, break up sausage before cooking and cook for 15-20 minutes.
Pressure Cooker
Add2 cups of water. Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. Natural Pressure Release. When done, remove sausage and break apart. Add 2 oz cream cheese (or 1/4 cup half-and-half, or lite coconut milk (dairy free)) to liquid and stir until melted. Return sausage to pot and let sit for 10 minutes. *If sausage isn't cooked through after 20 minutes, break up and return to pressure cooker on sauté setting until fully cooked.
Slow Cooker
Add 2 cups of water. Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. When finished, remove sausage and break apart. Add 2 oz cream cheese (or 1/4 cup half-and-half, or lite coconut milk (dairy free)) to liquid and stir until melted. Return sausage to pot and let sit for 10 minutes.
Seasoning
For stronger flavors, add 30-60 minutes before serving:
Garlic | ¼ tsp
Crushed Red Pepper | ⅛ tsp
Salt and pepper, to taste
