Tag Archives: sausage

Monterey Sausage Pie


1 pound Bulk Pork Sausage
3 teaspoons Minced Garlic
2-1/2 cups Shredded Monterey Jack Cheese, Divided
1-1/3 cup Milk
3 whole Eggs
3/4 cups Biscuit/baking Mix
3/4 teaspoons Rubbed Sage
1/4 teaspoons Pepper


In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-inch deep-dish pie plate.

In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.

Bake at 400F for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting

Breakfast casserole in the crock pot


1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese


Spray crock pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl.

Mix well (and slowly) using a whisk.

Add the milk.

Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I’ve come to love (and use) this in most of my recipes.

Add plenty of salt and lots of fresh pepper. Mix well and set aside.

Cook the sausage on high heat, drain and set aside.

Add sausage on top of hash browns.

Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.

Mix it up well. Or good, depending on where you’re from.

Pour the egg mixture over everything in the crock pot. Using a wooden spoon, even everything out so it’s spread evenly.

Turn the crock pot on low for 6-8 hours.

Sausage Rolls


6 pre-rolled puff pastry sheets, halved
1 lb ground sausage
1 cup fresh breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1/2 cup milk
salt and pepper
1 egg
2 tablespoons milk


Preheat oven to 425. Lay all the sheets of pastry out on your counter top.

Mix together the sausage, breadcrumbs, onion, parsley, milk, salt and pepper. The mixture will be quite sloppy – this keeps the sausage rolls moist.

Whisk the egg and 2 tablespoons of milk together in a small bowl.

Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry, about 1/2 an inch in from the edge. Roll up.

Seal the inner edge with a little of the egg mix.

Cut each of these rolls in half. Prick each roll a couple of times with a fork.

Repeat this until all the pastry and mix is used.

Brush the tops of the rolls with the egg mix.

Place in the oven and cook for 5 minutes.

Reduce the heat to 395 and cook for a further 20 minutes.

Kale, Sausage, and White Bean Soup


1/2 pound fresh kale
3 to 4 links (about 1 pound) hot or mild Italian sausage
3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, minced
3 cups chicken stock
1 medium baking potato, peeled and diced
1 can (14 ounces) diced tomatoes, with juice
2 tablespoons tomato paste
1 teaspoon salt, plus more to taste
1 teaspoon dried basil
1/2 teaspoon dried thyme
freshly ground black pepper, to taste
1 can (15 to 19 ounces) cannellini beans, drained and rinsed
finely grated Parmesan cheese, for garnish


Strip the kale leaves from their stems and tear the leaves into large pieces. Discard the stems. Rinse the leaves in a large bowl of cool water. Transfer to a colander and set aside.

Bring a large pan of water to a boil. Pierce each sausage link several times with a paring knife, place the links in the boiling water, and cook for 10 minutes. Transfer to a plate. When the sausages are cool enough to handle, remove the casings and cut the links into 1/4-inch-thick slices.

Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, and carrot and cook for 10 minutes, or until the onion is soft. Add the garlic and cook for 1 minute more. A

dd 3 cups of water plus the stock, kale, and sausage. Bring to a simmer, stirring occasionally.

Add the potato, tomatoes with juice, tomato paste, salt, basil, thyme, and pepper. Simmer for 20 to 25 minutes, or until the kale is tender.

Add the beans and simmer for 5 to 10 minutes more.

Taste and adjust the seasonings, if desired.

Serve hot and pass the Parmesan at the table.

Makes 8 or more servings.

Sausage Stuffed Jalapeños


1/2 lb regular pork sausage
1/2 lb hot pork sausage
1 packages cream cheese (soften)
1 cup shredded parmesan cheese (4oz)
20 large jalapeños peppers, halved


Cut jalapeños in half and remove seeds

In a skillet, cook the sausage over medium heat until no longer pink; drain.

In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage.

Spoon about 1 Tbsp, into each half. Place on an ungreased cookie sheet and bake at 425F for 15-20 minutes or until filling is lightly browned and bubbly.

Crockpot Slop

Put in crockpot in order. Do Not Stir!

1 Large can of green beans (do not drain) equivalent to 4 normal size cans.
8 cut up Russet Potatoes or Red Potatoes
2 Sliced Up Kielbasa Sausage
1 diced up onion

Put in enough water to cover the potatoes

Drop in 4 Chicken Buillion Cubes.

Salt and Pepper to taste!

Cook in Crockpot for 4-6 hours on High

Then Stir and Serve.

Sausage Egg Roll In A Bowl

Yield: Serves 4


1 pound ground pork sausage
6 cups coleslaw mix or shredded cabbage
4 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
1/4 cup chopped green onions
1 tablespoon sesame oil


Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.

Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.

Remove from the heat and top with the green onions and drizzle with sesame oil.

Serve immediately.