Down Home Sausage And Bean Bake Recipes

Steps:

• Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven set over medium- high heat. Once it's hot, toss in the onion and garlic, and saute until the onion is tender, about 3 or 4 minutes. Add the sausage, and continue to cook until the meat has browned, about 4 minutes more. Stir in the pork and beans, ketchup, molasses, sugar, vinegar, mustard, and hot sauce. Bring the beans up to a simmer, then put in the hot oven for 45 minutes, uncovered, until the mixture is bubbly and thick.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
• Bake in preheated oven for 45 minutes to 1 hour.

Steps:

• In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.

Steps:

• In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.
• Preheat oven to 375 degrees. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.
• Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
• Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.
• Bake, on a baking sheet, until topping is golden, 30 minutes.

Steps:

• Brown sausage in large skillet.
• In a large mixing bowl, combine remaining ingredients. Then mix in sausage and pour into baking dish.
• Bake for 40 minutes at 350 degrees.

Steps:

• Mix beans, spaghetti sauce, onion and sliced frankfurters in ungreased 1 1/2 qt.baking dish.
• Top with cheese.
• Bake uncovered for 30 minutes in a 350 degree oven until mixture is bubbly.

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the chipolatas, bacon lardons and 1 tbsp of the oil together in a large roasting tin. Roast for 20-30 mins until everything is turning brown and crisp - you may want to tip off any liquid and stir it halfway. Use a fish slice to scrape up any stuck bits.
• Whisk together the passata, paprika, tomato purée, sugar, brown sauce, 250ml water, a little salt and lots of pepper. Stir into the tin with the beans. Can be made 1 day ahead - cool first, tip into a plastic container, then chill.
• Put the tin back in the oven and bake for another 20 mins until thickened and bubbling (add another 10 mins if cooking from chilled).
• Turn off the oven but leave the tin in to keep warm while you fry the eggs. Heat the remaining oil in a large frying pan, crack in the eggs and fry them to your liking. Serve the fried eggs with the sausage bake and plenty of hot buttered toast.

Steps:

• Preheat the oven to 400°F
• Heat the olive oil in a saucepan over a medium heat, add the onion and garlic, season with salt and pepper, cover and cook, stirring every now and then for 5-8 minutes until the onions are soft.
• Add the tomatoes and beans and bring to the boil. Season to taste with a few good pinches of sugar and more salt if necessary.
• Add the sausages to the tomatoes and beans, then tip everything into a pie dish and bake in the oven for 40 minutes or until the sausages are cooked and the mixture is bubbling.
• Scatter over the cheese towards the end of cooking.
• Serve.

Steps:

• Set oven to 400 degrees.
• Grease a 13 x 9 casserole dish.
• In a heavy large sautepan, saute the first 6 ingredients over medium-high heat until sausage and beef are brown, crumbling with a fork (about 5 minutes).
• Add in the crushed tomatoes, tomato paste and cayenne; simmer for 5 minuted, breaking up tomatoes with back of a spoon.
• Add in the kidney beans, and heat through just for a few minutes.
• Season with salt and pepper.
• Add in the cooked mostaccioli pasta, Parmesan and parsley; toss to combine.
• Transfer to prepared baking dish.
• Sprinkle with the grated Fontina or Provolone.
• Bake for about 30 minutes, or until cheese melts -- delicious!