Sausage Recipes

Have you tried Van’s IGA bulk sausage? It is one of the best I have ever tasted. I use it all the time at my B&B and am always asked what kind of sausage I use and where can they get it. Try it in the following recipes or in your favorite recipe that calls for bulk sausage.

Snack Quiches

Yield: 18 mini muffins
(Taste of Home 2000 Annual)
1/4 pound sausage
1/8 - 1/4 teaspoon garlic powder
1/8 teaspoon pepper
In a saucepan over medium heat, cook sausage, garlic powder and pepper until meat is no longer pink; drain and set aside
1 cup biscuit mix
1/4 cup cornmeal
In a bowl, combine the biscuit mix and cornmeal;
1/4 cup cold butter
cut in butter.
2-3 Tablespoons boiling water
Add enough water to form a soft dough.
Press onto the bottom and up the sides of greased miniature muffin cups.
Place teaspoonfuls of beef mixture into each shell.
1 egg
1/2 cup half & half or light cream
1 tablespoon chopped green onion
1 tablespoon chopped sweet red pepper
1/8 - 1/4 teaspoon salt
1/8 - 1/4 teaspoon cayenne pepper
In a bowl, combine the egg, cream, onion, red pepper, salt and cayenne; Pour over meat mixture.
1/2 cup finely shredded cheddar cheese
Sprinkle with cheese.
Bake at 375 degrees for 20 minutes or until a knife inserted near the center comes out clean.
Notes:
1. When I have to cut cold butter into the dry ingredients I cut the butter in 1/2” slices first using a cheese slicer; that way it is easier to cut into the dry ingredients.
2. I buy a bunch of onions at one time and chop them with the Vidalia Chop WizardTM and put them in a large zip-lock bag and put them in the freezer; that way I don’t have to always stop and chop when I need some chopped onions.

Sausage Balls

1/3 c. water - (up to 2/3 c.)
1 - 10 oz. pkg. sharp cheddar cheese
1 lb. sausage, cooked and still hot
2 1/2 c. Bisquick
Grate cheese, break up sausage. Add Bisquick and water. Mix together and drop by teaspoon onto greased cookie sheet.
Bake at 400º for 10-12 min.

Good Morning Casserole

2 cups seasoned croutons
1 cup grated Cheddar cheese
1 can mushrooms - (4 oz) - drained
1 1/2 pounds sausage - browned
1/2 cup chopped onion
6 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 can cream of mushroom soup
1/2 cup milk
Place croutons in greased 9x13” pan. Top with cheese and mushrooms. Spread sausage and onion over cheese. Beat eggs with 2 cups milk and seasonings; pour over sausage. Cover and refrigerate overnight.
Mix soup with 1/2 cup milk and spread on top of casserole. Bake at 325 degrees for 1 hour.

Egg & Sausage Breakfast Sandwiches

Yield: 8 sandwiches
1/2 c. butter or canola oil - divided use
3/4 lb. sliced mushrooms
4 c. thinly sliced onions
1 T. salt - divided use
2 t. freshly ground black pepper - divided use
3/4 lb. sausage
16 large eggs
1 c. grated cheddar cheese
8 toasted bagels
1. Heat 2 T. of the butter or oil in a sauté pan over medium-high heat until almost smoking. Add the mushrooms and sauté until lightly caramelized, 5-6 minutes, stirring occasionally. Remove the mushrooms from the pan, reserve.
2. Heat another 2 T. butter or oil in the same sauté pan over medium-high heat. Add the onions and sauté until lightly caramelized, 5-7 minutes. Return the mushrooms to the sauté pan and season with 1 teaspoon salt and 1/2 teaspoon of pepper, or to taste. Reserve warm until needed.
3. Divide the sausage into 8 equal portions and shape into patties about the size of a bagel. Sauté them in batches over medium-high heat until golden brown and cooked thoroughly, 3-5 minutes on each side. Drain on paper toweling and reserve warm until needed.
4. Whisk egg in a bowl and season with salt and pepper. Heat 2 tablespoons butter or oil in a large sauté pan over medium-high heat until almost smoking. Add the eggs to the pan and stir until they are soft and creamy, 1 1/2 minutes for soft scrambled or 2 minutes for hard scrambled eggs. Remove the eggs from the heat when fully cooked but still moist.
5. Press the eggs into a thin layer in the sauté pan and sprinkle the cheese over the eggs.
For each sandwich, place 1 sausage patty on a toasted bagel. Top with the eggs and the onion-mushroom mixture. Place the top of the bagel on the onion mixture and serve hot.

Sawmill Gravy

1/4 cup grease
1/4 cup flour
1 sausage patty - cooked, crumbled
1/4 cup bacon bits
2 cups water
Salt - to taste
Coarsely-ground black pepper - to taste
After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings. Place back in pan and add flour. Stir until blended. Add 2 cups water and cook over medium heat, stirring constantly until bubbling and thick. Season to taste with salt and coarse ground pepper. Add crumbled sausage and bacon bits. Stir well. Serve over biscuits. Print this post