Sausage Balls

 1 1/4 cups self rising flour

1 lb ground regular sausage, room temperature

2 Tbsp melted butter

2 cups shredded cheese, room temperature

1/2 tsp dried parsley

1/2 tsp salt

1/4 tsp pepper

*Or can use paprika or garlic powder for a different flavor

1.  In a bowl add flour and the spices. Set aside.

2.  In another bowl add sausage, cheese and melted butter.  Mix together by hand. 

3.  Add flour mixture into sausage mixture.  Adding half at a time until its all mixed together.

4.  Place a wire rack inside a sheet pan.  Roll sausage mixture into 1 inch size balls and place on the wire rack. 

5.   Makes 2 1/2 dozen.  Bake in a 400 degree oven for 25 minutes until golden brown.  Serve.

Recipe:  the buttered home

Sausage Gravy

 1 lb breakfast sausage

1/4 cup flour

2 cups milk

salt and pepper

 

Cook and brown sausage in a skillet.  Sprinkle on top the flour. Mix in and add salt and pepper.  Add the milk all at once while you stir constantly. Scrape the sausage drippings from the bottom of the skillet.  When it gets as thick as you'd like take it off the heat.  If its too runny just keep stirring it. It will thicken up.

Recipe: hillbilly kitchen

Biscuits and Gravy

Prep Time: 20 minutes    Cook Time:  20 minutes    Total Time:  40 Minutes    Serves: 8 

1 lb Breakfast sausage

4 Tbsp flour

1/2 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper

2 1/2 cups milk

1 Tbsp melted butter

1 can refrigerated biscuit dough (Grands)

1.  Preheat oven to 400 degrees .  Prepare a casserole dish with nonstick cooking spray and set aside.

2.  In a large skillet cook and crumble ground sausage until cooked through.

3.  In a mixing bowl mix together flour, garlic powder, salt, and pepper.  Add to skillet with ground sausage and cook until absorbed.

4.  Add milk and stir.  Bring to a simmer, cook, and frequently stir on low around 5 minute while gravy starts to thicken.

5.  Pour gravy into the prepared casserole dish, 9x9 inches.  Slice canned biscuits into 4 pieces and add to the top of the gravy.

6.  Bake for 15-20 minutes until your biscuits are golden brown.  Last brush the top of the biscuits with melted butter.

Notes:  You can make this a day ahead.  Make the gravy the night before but adding the biscuits to it when you are ready to bake.  This way your biscuits don't become soggy overnight.

Recipe:  The real housewife

Biscuits and Gravy with Sausage and Egg Breakfast Casserole

 Cook Time:  45 minutes     Total Time:  65 minutes    Yield: 8

8 count package of biscuit dough (Grands brand , are slightly bigger)

6 eggs

1 (2 3/4 oz) package peppered gravy mix (makes 2 cups)

1 lb sausage, any flavor

1 cup cheese, shredded

1/2 cu milk

salt and pepper. to taste

1.  Preheat oven to 350 degrees.  Grease a 13x9 casserole pan.

2.  Brown the sausage in skillet and drain thoroughly. 

3.  Cut biscuit dough into 1 inch pieces, and line the bottom of the pan with cut biscuits.

4.  Layer cooked sausage over the biscuit pieces.

5.  Layer shredded cheese over sausage.

6.  Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.

7.  Make gravy according to instructions, and pour over everything.

8.  Bake for 35-45 minutes, or until eggs and biscuits are cooked through.  

9..  Serve warm 

Notes:

* If you choose to prepare this the night before, you will need to increase the cooking time by about 20 minutes.  (Keep your eye on it, you want to make sure the biscuits cook all the way and the eggs set completely.  If you find your casserole is getting too brown for our taste, cover with a foil tent to keep it from browning too much more.)

* If you find your casserole is getting , too brown for your taste, cover with a foil tent to keep it from browning too much more.)

* Like gravy- Consider doubling the amount used just to keep some on the the side.)

Sausage Gravy

 1 lb breakfast sausage

2 Tbsp bacon grease

1/2 - 1 cup all-purpose flour

salt and pepper

1 1/2 -2 cold water ( or maybe milk)

In a Cast Iron Skillet  brown the sauce in the bacon grease.  Add flour, salt and pepper.  Stir.  Pour in the water a little at a time.  Stirring using a wooden spoon.  Add more water if needed to get the right gravy consistency. ( Pour gravy over biscuits, either opened or on top.) Serve.

 

Recipe:  Mama Sue 

Meat Pies

 1 lb sausage

1 onion, chopped

1/2 -1 cup shredded cheddar cheese

refrigerator biscuit roll

In a skillet brown the sausage and onions,  Drain the grease.  Add the cheese and mix together.  Spread out each biscuit, pressing with your hands.  Put a dollop of meat mixture in the center and pull up the biscuit toward the middle to completely cover the meat.  Place each meat pie upside down on a baking sheet.  (the clean side up)

Bake in the oven according to the biscuit directions.  Serve.

Recipe:  Mama Sue

Broccoli and Sausage Skillet Pizza

 1/2 cup chopped peeled broccoli stems plus 1 cup bite-size broccoli florets (about 4 oz total), divided

1/4 cup fresh basil

1/4 cup toasted walnuts

1 clove garlic, smashed

1 Tbsp lemon zest, reserved

1 Tbsp lemon juice

1/4 tsp salt

2 Tbsp extra virgin olive oil

6 oz Italian sausage, casing removed

1 lb whole-wheat pizza dough

4 oz sliced fresh mozzarella cheese, torn into pieces

12 grape tomatoes, halved

2 Tbsp freshly grated Parmesan cheese

1/4 tsp ground pepper

 

1.  Preheat oven to 450 degrees.  Coat a 12 inch cast-iron skillet with cooking spray or olive oil.

2.  Combine broccoli stems, basil, walnuts, garlic, lemon juice and salt in a food processor. Pulse until finely chopped.  Add oil and process to combine.

3.  Cook sausage in small skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes. 

4.  Working on a lightly floured surface, roll ad stretch pizza dough into a 12 inch circle. TRansfer to the prepared pan, pressing the dough 1 inch up the sides.  Spread the dough with the pesto and sprikle with the sausage, broccoli florets, lemon zest, mozzarella, tomatoes, Parmesan and pepper.

5.  Bake the pizza until the crust is golden brown and the cheese is browned in spots, 30 to 35 minutes.  Let stand for 10 minutes before serving.

Serves 4-6

 

 

 

 

1.  Preheat oven to 450 degrees.  COat a 12 inch cas-iron skillet with cooking spray or olive oil

2.  Combine broccoli stems, basil, walnuts, garlic, lemon juice adn salt in a food precessor.  Pulse until finely chopped.  Add oil adn process to combine.

Sausage Queso

 8 oz sausage

1 small or 1/2 large white diced onion

1 14 oz can diced tomatoes

2 to 4 oz canned diced jalapenos

8 oz cream cheese

8 oz pepper jack cheese, grated

1/4 cup milk

1/2 tsp paprika

1/2 tsp cumin

Pico de Gallo for garnish, optional

1.  In a large frying pan, cook sausage and diced onion together until onion is translucent and sausage is totally cooked through and browned.

2.  Over medium to high heat, add remaining ingredients and stir to combine until cream cheese and grated cheese is totally melted through.

3.  Serve hot with tortilla chips. Refrigerate any leftovers

Potato, Sausage, and Spinach Breakfast Casserole

 Yield: 8-10 servings

Active Time:  40 minutes    Total Time:  1 hour 20 minutes

16 large eggs

1 1/4 cups heavy cream

1 1/2 tsp kosher salt plus more

3/4 tsp freshly ground black pepper plus more

5 Tbsp unsalted butter, divided

12 oz fresh breakfast sausage links

2 cups sliced leeks, white ad pale-green parts only

2 russet potatoes (1 1/2 lb), peeled, shredded, lightly squeezed

1 lb frozen spinach, thawed, squeezed dry, roughly chopped

1 1/2 cups (4 oz) grated Gruyere cheese

1/2 cup (1 1/2 oz) grated Parmesan

Position a rack in top third of oven; preheat to 350 degrees.  Whisk eggs, cream, 1 1/2 tsp salt, and 3/4 tsp pepper in a large bowl; set aside.

Melt 1 Tbsp butter in a 12 inch cast iron or nonstick ovenproof skillet over medium heat.  Add sausages and cook, turning often, until browned all over, about 10 minutes.  Transfer to a plate.  Add leeks to skillet.  Season with salt; cook until wilted, about 5 minutes.  Transfer to a small bowl.

Melt 2 Tbsp butter in same skillet over medium heat.  Add potatoes, spreading out in an even layer.  Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes.  Slide potato pancake onto a large plate.  Invert onto another large plate. Melt 1 Tbsp butter in skillet.  Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.

Scatter spinach, leeks, and sausages over potato pancake, each in an even layer.  Season with salt and pepper, then pour in egg mixture.  Sprinkle both cheese over.

Bake until casserole is puffed and golden brown 35-40 minutes.  Serve warm or at room temperature.

Breakfast Hash

 olive oil

1 large or 2 1/2 small potatoes, peeled and cut into cubes

1/2 lb sausage

1 green bell pepper, chopped

1/2 onion, chopped

seasoning salt

5 eggs

shredded cheddar cheese

Toppings: salsa and sour cream

In a pot boil potatoes (but not completely, they will be finished in stove top pan).  Meanwhile, brown the sausage. Set aside on a plate with a paper towel to soak up the grease.  Into pan add potatoes in olive oil to crisp up and brown. Then add green pepper and onions to saute. Add seasoning salt.  

Move vegetables to the outside edge of the pan. In the middle make a hole and add eggs.  Cook up eggs and mix all together.  Add the cooked sausage and the shredded cheese. Mix together.  Top with salsa adn sour cream to serve.

Recipe: Nicole Schellhous

Lasagna Rolls

 12 lasagna noodles, cooked

olive oil

1/2 lb sausage

1/4 cup chopped onion

1 tsp garlic

jar tomato sauce

1 tsp fresh parsley

15 oz ricotta cheese

10 oz frozen spinach

1 egg

salt and pepper

3/4 cup mozzarella cheese

1/2 cup Parmesan cheese 

Brown sausage in olive oil with onions. Add garlic, tomato sauce and parsley.  Set aside.  In a bowl, mix together ricotta, spinach, egg, salt and pepper, mozzarella and Parmesan cheeses. Lay out a lasagna noodle and top with cheese mixture and then meat mixture. Roll up the filled noodle and place in a greased 9x13 pan.  Top with rest of meat sauce and sprinkle with mozzarella and Parmesan cheese. Top with parsley.  Cover with foil.  Bake in 375 degree oven for 35 minutes.

Recipe:  Nicole Schellhous

Traditional Sausage Stuffing

1 lb ground sausage
1 onion, diced
1 1/2 cup celery, sliced
1/4 cup butter
1/4 cup flour
2 cups low sodium chicken broth
salt and pepper
1 lb loaf of bakery bread (sour dough or french)
1 cup dried cranberries
1 Tbsp sage, freshly minced
1 Tbsp rosemary, freshly minced
1 Tbsp thyme, freshly minced
1 egg
2 cups heavy cream

1.  In a large pan cook the sausage until almost brown.  Add onion and celery to the sausage.  Cook for 5-7 minutes.  Drain any liquids.  Add butter on top of the sausage and melt. Then add flour. Stir and cook for 1-2 minutes.  Add chicken broth and salt and pepper. Set pan aside.  Will thicken up.

2.  Cut up bread into bite size cubes.  Put in a large bowl.  Add cranberries, sage, rosemary and thyme.

3.  In a measuring cup add heavy cream and add egg.  Mix together.  Pour into bread cubes and mix.  Add sausage mixture into the bread cubes. Mix together.

4.  Place into a 9x13 pan and bake at 425 degrees for 30 minutes.  Stuffing will be brown and crusty! 

Recipe:  Six Sisters

Sheet Pan Chicken Sausage and Vegetables

4-8 apple chicken sausage, already precooked, sliced (by the hot dogs)

1 onion, chopped

6 red potatoes, diced with skin on (or sweet potatoes)

4 carrots, peeled and chopped

asparagus (or broccoli, zucchini, green beans)

salt and pepper

poultry seasoning

garlic salt

2 Tbsp olive oil

Place on a large rimmed baking sheet. Mix all together coating all vegetables in an even layer. Bake for 20 minutes at 400 degrees. Vegetables and sausage should be crisp.

Make-Ahead Overnight Tater Tot Breakfast Casserole

12 to 16 oz breakfast sausage

1 cup small diced bell peppers (any color)

½ cup small diced onion

6 large eggs

1 cup milk

½ cup sour cream

½ tsp salt

pinch of black pepper

24 oz (about 6 cups) frozen tater tots

1 cup (4 oz) grated cheddar cheese

1 cup (4 oz) grated Monterey Jack cheese

chopped green onion or chives, for garnish (optional)

sour cream and salsa, for serving (optional)

1. In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
2. In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
3. Lightly grease a 9x13 inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
4. Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
5. Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
6. Preheat the oven to 350 degrees. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm

Notes: Can use chopped ham or cooked bacon instead of sausage or even meatless. If you'd like more eggs you can use up to 10 eggs.

Biscuit Balls

2 lbs breakfast sausage (Jimmy Dean)

4 cups freshly shredded cheddar cheese, sharp or medium

1 ½ cups baking mix, Bisquick

Preheat oven to 375 degrees.

Break up sausage in a bowl, add the cheese. This has to be freshly grated or it will not work (no bag shred here) Mix well. Add baking mix carefully to incorporate abut not over worked. Form into balls and bake on a lined cookie sheet. Bake 20-30 minutes depending on the size of the ball.

Bisquick Sausage Balls

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

Serves: 28 Sausage Balls

3 cups Bisquick

1 lb pork sausage

16 oz sharp cheddar cheese, grated

½ cup milk

1 ½ tsp Italian seasoning

1. Preheat oven to 350 degrees. Spray a rimmed baking dish with nonstick cooking spray.
2. In a mixing bowl, combine all ingredients. Using a cookie scoop shape into 1-inch balls, squeezing sausage balls so they hold their forms. Place on baking sheet.
3. Bake until brown, about 20 to 25 minutes. Best served warm.