Sausage Muffins Recipes

Ingredients:

• 1 pound ground turkey sausage
• 1/4 cup butter
• 1 5-oz. jar sharp pasteurized process cheese spread
• 1/4 teaspoon garlic powder
• 6 English muffins, split

Sausage Muffins • Yield: 6 servings
Ingredients:

• 1 pound ground turkey sausage
• 1/4 cup butter
• 1 5-oz. jar sharp pasteurized process cheese spread
• 1/4 teaspoon garlic powder
• 6 English muffins, split

Sausage Muffins Nutrition Facts:
• Diet:
• Calories: 122.53
• Fat: 137.46
• Carbs: 52.61
• Protein: 149.67
• Cholesterol: 202.26
• Calcium: 166.60
• Sodium: 200.69

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Italian Sausage Stuffing recipes Recipes

Ingredients:

• 1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links, casings removed or 1 pkg. (16 oz.) Johnsonville® Italian All Natural Mild Ground Sausage
• 1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links, casings removed or 1 pkg. (16 oz.) Johnsonville® Italian All Natural Mild Ground Sausage
• 1/2 cup butter
• 2 cups chopped celery
• 1 medium onion, chopped
• 1/2 cup green pepper, chopped
• 3 medium garlic cloves, minced
• 12 cups unseasoned bread stuffing, cubed
• 1/2 cup Parmesan cheese, shredded
• 1 can (2.25 oz.) black olives, sliced & drained
• 1 tablespoon fresh basil or 1 teaspoon dried basil, minced
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chicken broth
• 2 medium eggs, lightly beaten

Italian Sausage Stuffing recipes • Yield: 14 servings
Ingredients:

• 1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links, casings removed or 1 pkg. (16 oz.) Johnsonville® Italian All Natural Mild Ground Sausage
• 1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links, casings removed or 1 pkg. (16 oz.) Johnsonville® Italian All Natural Mild Ground Sausage
• 1/2 cup butter
• 2 cups chopped celery
• 1 medium onion, chopped
• 1/2 cup green pepper, chopped
• 3 medium garlic cloves, minced
• 12 cups unseasoned bread stuffing, cubed
• 1/2 cup Parmesan cheese, shredded
• 1 can (2.25 oz.) black olives, sliced & drained
• 1 tablespoon fresh basil or 1 teaspoon dried basil, minced
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chicken broth
• 2 medium eggs, lightly beaten

Italian Sausage Stuffing recipes Nutrition Facts:
• Diet:
• Calories: 430.86
• Fat: 570.17
• Carbs: 198.36
• Protein: 283.82
• Cholesterol: 428.59
• Calcium: 206.42
• Sodium: 890.90

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sausage Rolls Recipes

A serious sausage roll is a fine fine thing. Concealed beneath a shroud of crisp, buttery puff pastry, a tube of herby sausage meat lies hidden, only revealing itself in glimpses where the pastry fans open along its surface.

Ingredients:

• 225g/8oz plain flour
• ½ tsp salt
• 200g/7oz butter, chilled and cubed
• 180ml/6fl oz chilled water
• ½ lemon, juice only
• 600g/1lb 5oz sausage meat
• 1 tbsp chopped fresh thyme
• Salt and freshly ground black pepper
• 6 tbsp caramelised onion chutney
• 1 free-range egg, beaten

Instructions:

1. To make the pastry, sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour. Be careful to keep the butter in lumps. Mix the water and lemon juice together in a jug and gradually pour it into the flour and butter mixture. Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, until the dough comes together. The dough is very wet at this point.
2. Tip it onto a lightly floured work surface and quickly shape it into a rectangle about 30cmx20cm. With the pastry vertically on the board, fold the bottom third of the pastry up onto the middle third, then the top third down onto the other thirds. Wrap in cling film and chill for 10 minutes. Bring the pastry out of the fridge and with the folded edge to the sides, roll the pastry again into the same proportions as the original narrow rectangle and fold in the same way again. Chill again. Repeat this twice more. After the last folding stage, wrap the pastry in cling film and chill in the fridge for two hours.
3. Place the sausagemeat, chopped thyme, salt and freshly ground black pepper into a large bowl and mix thoroughly. When the pastry is ready to use, if it is very firm, allow it to warm in the room for a few minutes.
4. Pre-heat oven to 220C/425F/Gas 7. Cover a large baking sheet with baking parchment.
5. Place the pastry onto a lightly floured board and roll out to a rectangle about 36cmx30cm. Cut into 6 even rectangles measuring about 12cmx15cm. On the short side of each small rectangle place a cylinder of seasoned sausage meat weighing about 100g/3½oz. Spread some onion chutney onto the remaining pastry. Wet the short edge of the pastry with a little water and roll up the sausagemeat in the pastry. Place onto the lined baking sheet with the seam underneath. Repeat with the remaining sausagemeat and pastry. Glaze each sausage roll with the beaten egg. Diagonally slash each sausage roll on the top seven times. Cook for 30 – 35 minutes or until the pastry is golden-brown and the sausage is cooked through. Eat warm or cold.

Sausage Rolls • Yield: 4 servings
Ingredients:

• 225g/8oz plain flour
• ½ tsp salt
• 200g/7oz butter, chilled and cubed
• 180ml/6fl oz chilled water
• ½ lemon, juice only
• 600g/1lb 5oz sausage meat
• 1 tbsp chopped fresh thyme
• Salt and freshly ground black pepper
• 6 tbsp caramelised onion chutney
• 1 free-range egg, beaten

Sausage Rolls Nutrition Facts:
• Diet:
• Calories: 217.65
• Fat: 317.46
• Carbs: 87.75
• Protein: 123.81
• Cholesterol: 336.65
• Calcium: 24.07
• Sodium: 191.82

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sausage & courgette kebabs Recipes

Children aged 3-6 can make their own dinner and have fun threading these skewers

Ingredients:

• 2 thin courgettes or 1 fat one, cut into quarters lengthways
• ½ red, yellow or orange pepper, cut into fat strips
• 3 chipolata sausages
• 8 cherry tomatoes
• a little oil, for brushing

Instructions:

1. Ask your grown-up helper to turn the oven to 200C/ 180C fan/gas 6. Cut the courgette and pepper into chunks with a knife or scissors (or ask your grown-up).
2. Cut each sausage into 3 or 4 pieces with your scissors (or ask your grown-up to do this).
3. Push the wooden sticks through the cherry tomatoes, peppers, courgettes and pieces of sausage in any order, making sure the pointy end is facing away from you.
4. Brush your skewers with olive oil and put in a baking dish. Ask your grown-up helper to put them in the oven for 20 mins or until the veg are soft and the sausage cooked.

Sausage & courgette kebabs • Yield: 8 servings
Ingredients:

• 2 thin courgettes or 1 fat one, cut into quarters lengthways
• ½ red, yellow or orange pepper, cut into fat strips
• 3 chipolata sausages
• 8 cherry tomatoes
• a little oil, for brushing

Sausage & courgette kebabs Nutrition Facts:
• Diet: Low-Carb
• Calories: 36.43
• Fat: 59.48
• Carbs: 5.42
• Protein: 35.37
• Cholesterol: 47.60
• Calcium: 6.38
• Sodium: 63.90

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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3-Ingredient Sausage Squares Recipes

Ingredients:

• 2 pounds ground pork sausage
• 2 (8-oz.) pkgs. cream cheese, softened
• 2 (8-oz.) tubes refrigerated crescent rolls

3-Ingredient Sausage Squares • Yield: 12 servings
Ingredients:

• 2 pounds ground pork sausage
• 2 (8-oz.) pkgs. cream cheese, softened
• 2 (8-oz.) tubes refrigerated crescent rolls

3-Ingredient Sausage Squares Nutrition Facts:
• Diet: Low-Carb
• Calories: 274.20
• Fat: 431.55
• Carbs: 73.09
• Protein: 194.27
• Cholesterol: 377.99
• Calcium: 62.14
• Sodium: 550.17

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sausage Bread Recipes

Ingredients:

• 1 (1-lb.) package ground hot pork sausage
• 1 (11-oz.) can refrigerated French bread dough
• 1 1/2 cups shredded pizza cheese blend

Sausage Bread • Yield: 6 servings
Ingredients:

• 1 (1-lb.) package ground hot pork sausage
• 1 (11-oz.) can refrigerated French bread dough
• 1 1/2 cups shredded pizza cheese blend

Sausage Bread Nutrition Facts:
• Diet:
• Calories: 147.54
• Fat: 190.28
• Carbs: 54.26
• Protein: 144.76
• Cholesterol: 173.16
• Calcium: 161.60
• Sodium: 272.64

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Quick sausage Bolognese Recipes

Pasta, sauce, and sausages, what could be a better combination? The sausage meat adds great flavour to a simple dish

Ingredients:

• 6 good-quality sausage, skins removed
• 1 tsp fennel seed
• 250g pack mushroom, sliced
• 150ml red wine (optional)
• 660g jar tomato pasta sauce (we used Loyd Grossman’s tomato & chilli)
• 300g penne
• grated or shaved Parmesan, to serve

Instructions:

1. Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there’s no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.
2. Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little parmesan.

Quick sausage Bolognese • Yield: 4 servings
Ingredients:

• 6 good-quality sausage, skins removed
• 1 tsp fennel seed
• 250g pack mushroom, sliced
• 150ml red wine (optional)
• 660g jar tomato pasta sauce (we used Loyd Grossman’s tomato & chilli)
• 300g penne
• grated or shaved Parmesan, to serve

Quick sausage Bolognese Nutrition Facts:
• Diet:
• Calories: 103.27
• Fat: 52.91
• Carbs: 96.57
• Protein: 79.91
• Cholesterol: 39.53
• Calcium: 30.19
• Sodium: 166.56

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sausage-Hash Brown Breakfast Casserole Recipes

Ingredients:

• 1 pound mild ground pork sausage
• 1 pound hot ground pork sausage
• 1 (30-ounce) package frozen hash browns
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese
• 6 large eggs
• 2 cups milk

Sausage-Hash Brown Breakfast Casserole • Yield: 20 servings
Ingredients:

• 1 pound mild ground pork sausage
• 1 pound hot ground pork sausage
• 1 (30-ounce) package frozen hash browns
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese
• 6 large eggs
• 2 cups milk

Sausage-Hash Brown Breakfast Casserole Nutrition Facts:
• Diet:
• Calories: 302.33
• Fat: 413.94
• Carbs: 111.69
• Protein: 245.32
• Cholesterol: 638.36
• Calcium: 168.03
• Sodium: 457.74

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sausage Mushroom Caps Recipes

Ingredients:

• 24 medium-size button or cremini mushrooms (about 1 lb. total)
• 1/3 pound seasoned bulk pork sausage
• 3 tablespoons seasoned dried bread crumbs
• About 2 tbsp. extra-virgin olive oil
• 24 flat-leaf parsley leaves

Sausage Mushroom Caps • Yield: 12 servings
Ingredients:

• 24 medium-size button or cremini mushrooms (about 1 lb. total)
• 1/3 pound seasoned bulk pork sausage
• 3 tablespoons seasoned dried bread crumbs
• About 2 tbsp. extra-virgin olive oil
• 24 flat-leaf parsley leaves

Sausage Mushroom Caps Nutrition Facts:
• Diet: Low-Carb
• Calories: 40.97
• Fat: 65.90
• Carbs: 9.66
• Protein: 33.43
• Cholesterol: 35.28
• Calcium: 11.45
• Sodium: 53.76

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sausage Breakfast Bake Recipes

Ingredients:

• 1 pound hot ground pork sausage
• 1 28-oz. pkg. frozen hashbrowns with onions and peppers, thawed
• 1 cup sliced mushrooms
• 2 cups shredded Monterey Jack cheese
• 10 eggs
• 1/2 cup milk
• salt and pepper to taste

Sausage Breakfast Bake • Yield: 8 servings
Ingredients:

• 1 pound hot ground pork sausage
• 1 28-oz. pkg. frozen hashbrowns with onions and peppers, thawed
• 1 cup sliced mushrooms
• 2 cups shredded Monterey Jack cheese
• 10 eggs
• 1/2 cup milk
• salt and pepper to taste

Sausage Breakfast Bake Nutrition Facts:
• Diet:
• Calories: 256.68
• Fat: 326.94
• Carbs: 112.69
• Protein: 216.60
• Cholesterol: 710.15
• Calcium: 233.19
• Sodium: 338.31

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Grilled Sausage and Peppers Recipes

Ingredients:

• 2 tablespoons sherry vinegar
• 2 tablespoons honey
• 1/4 teaspoon kosher salt
• 1 (12- to 16-ounce) package smoked sausage
• 3 red, yellow, and/or orange bell peppers, halved and seeded

Grilled Sausage and Peppers • Yield: 4 servings
Ingredients:

• 2 tablespoons sherry vinegar
• 2 tablespoons honey
• 1/4 teaspoon kosher salt
• 1 (12- to 16-ounce) package smoked sausage
• 3 red, yellow, and/or orange bell peppers, halved and seeded

Grilled Sausage and Peppers Nutrition Facts:
• Diet: Low-Carb
• Calories: 69.14
• Fat: 99.42
• Carbs: 19.95
• Protein: 64.66
• Cholesterol: 92.61
• Calcium: 6.10
• Sodium: 123.07

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Zucchini and Sausage Casserole Recipes

My friend and colleague Ric Lands learned a similar recipe, using squash from my book New Southern Cooking. He and his family so enjoy this zucchini version that they make it every Thanksgiving, as do I. It can also serve as a rich main course for a light supper.

Ingredients:

• 2 pounds zucchini or yellow squash, coarsely grated
• 3/4 pound sage sausage
• 3/4 pound hot sausage
• 2 onions, chopped
• 3 garlic cloves, chopped
• 1 cup heavy cream
• 1 cup fresh bread crumbs
• 5 large eggs, lightly beaten
• 2 to 3 cups grated sharp cheddar cheese
• 2 cups chopped pecans
• Salt
• Freshly ground pepper
• Hot sauce
• 6 tablespoons butter, melted
• 3/4 cup fresh bread crumbs
• 3/4 cup chopped pecans
• 1/2 cup grated cheddar cheese

Instructions:

1. Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
2. Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
3. Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
4. Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months.
5. For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

Zucchini and Sausage Casserole • Yield: 10 servings
Ingredients:

• 2 pounds zucchini or yellow squash, coarsely grated
• 3/4 pound sage sausage
• 3/4 pound hot sausage
• 2 onions, chopped
• 3 garlic cloves, chopped
• 1 cup heavy cream
• 1 cup fresh bread crumbs
• 5 large eggs, lightly beaten
• 2 to 3 cups grated sharp cheddar cheese
• 2 cups chopped pecans
• Salt
• Freshly ground pepper
• Hot sauce
• 6 tablespoons butter, melted
• 3/4 cup fresh bread crumbs
• 3/4 cup chopped pecans
• 1/2 cup grated cheddar cheese

Zucchini and Sausage Casserole Nutrition Facts:
• Diet:
• Calories: 423.01
• Fat: 712.74
• Carbs: 86.18
• Protein: 304.83
• Cholesterol: 773.14
• Calcium: 386.11
• Sodium: 396.23

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sausage Gravy Recipes

Use John Currence’s classic Southern gravy for smothering biscuits , with or without the fried chicken.

Ingredients:

• 1/2 pound breakfast sausage
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 6 cups whole milk
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt, freshly ground pepper

Instructions:

1. Cook sausage in a medium skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 5 minutes; set aside on a paper towel-lined plate to drain.
2. Melt butter in a large saucepan over medium heat. Add flour; stir until pale yellow, about 2 minutes. Gradually whisk in milk. Bring to a boil, whisking constantly. Reduce heat to medium; continue to whisk until thick, about 10 minutes. Stir in drained sausage and red pepper flakes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Let cool completely, cover, and chill. Rewarm before serving.

Sausage Gravy • Yield: 10 servings
Ingredients:

• 1/2 pound breakfast sausage
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 6 cups whole milk
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt, freshly ground pepper

Sausage Gravy Nutrition Facts:
• Diet: Low-Carb
• Calories: 129.32
• Fat: 196.47
• Carbs: 40.14
• Protein: 88.44
• Cholesterol: 183.06
• Calcium: 171.05
• Sodium: 180.92

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Sausage-Stuffed Zucchini Boats Recipes

Ingredients:

• 4 medium zucchini, cut in half lengthwise
• 1 tablespoon olive oil
• 8 ounces sweet loose Italian sausage
• 8 ounces hot loose Italian sausage
• 1 clove garlic, minced
• 1 small onion, chopped
• 2 medium vine-ripened tomatoes, chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup Parmesan, finely grated
• 1/2 cup mozzarella, shaved
• 1/4 cup breadcrumbs
• 2 tablespoons chopped fresh parsley

Sausage-Stuffed Zucchini Boats • Yield: 8 servings
Ingredients:

• 4 medium zucchini, cut in half lengthwise
• 1 tablespoon olive oil
• 8 ounces sweet loose Italian sausage
• 8 ounces hot loose Italian sausage
• 1 clove garlic, minced
• 1 small onion, chopped
• 2 medium vine-ripened tomatoes, chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup Parmesan, finely grated
• 1/2 cup mozzarella, shaved
• 1/4 cup breadcrumbs
• 2 tablespoons chopped fresh parsley

Sausage-Stuffed Zucchini Boats Nutrition Facts:
• Diet: Low-Carb
• Calories: 124.04
• Fat: 192.08
• Carbs: 23.76
• Protein: 120.62
• Cholesterol: 146.51
• Calcium: 149.94
• Sodium: 207.15

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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