Easy Sausage Bake Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat 2 1/2 cups milk, eggs, and mustard in a large bowl.
• Spread bread squares into the bottom of a baking dish. Layer mozzarella cheese atop the bread and top with sausage. Pour the egg mixture over the entire dish. Cover the baking dish with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Stir cream of mushroom soup and 1 cup milk together in a bowl. Remove and discard plastic wrap from baking dish. Pour soup mixture over the 'bake.'
• Bake in preheated oven until hot in the center, about 90 minutes.

Steps:

• Preheat oven to 400 degrees.
• Add hot water to stuffing mix; stir till blended. Set aside.
• Saute Italian sausage in a large nonstick skillet over med-high heat until nicely browned.
• Add vegetables to skillet, saute until crisp tender. Drain any oil in skillet.
• Place sausage mixture into a 13 x 9 pan.
• Cover with tomato sauce.
• Cover with prepared stuffing.
• Bake 25 minutes or until heated throughout.

Steps:

• Preheat oven to 400 degrees F.
• Line a 10"x15" jelly roll pan with parchment paper for cooking/baking.
• Place one package of sausage links in the jelly roll pan flat on top of the parchment paper in a single layer.
• When the oven comes up to temperature, place the pan with the sausage on the middle shelf of the oven and bake for 15 minutes.
• When the time goes off remove the sausage from the oven and rotate them to the other side.
• Place them back in the oven for another 10 minutes or until sausage is thoroughly cooked through.
• Remove finished sausage to paper towels or brown paper and blot excess grease off of the links with paper towels.
• Repeat process until entire 3-pounds of sausage is cooked.
• Freeze in portion sized bags.
• Afterward, clean-up is a breeze. Wait for grease to cool and then throw away parchment paper.

Steps:

• Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
• Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
• Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.

Steps:

• Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
• Cook and stir sausage in large skillet on medium-high heat until evenly browned; drain. Add peppers and onions to skillet; cook until vegetables are crisp-tender, stirring occasionally. Spoon sausage mixture into 13x9-inch baking dish. Cover with tomato sauce and prepared stuffing.
• Bake 25 min. or until heated through.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Steps:

• Preheat the oven to 180C. Pack sausages, onions, potatoes and garlic cloves into a tray. Drizzle with the olive oil. Roast for 1 hour, turning the sausages halfway through.
• Lower the oven temperature to 160C. Add the tomatoes and rosemary to the tray. Sprinkle with salt and pepper. Roast for another hour.
• Serve immediately.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x11 inch baking dish.
• Cook the sausage in a skillet over medium heat until crumbly and beginning to brown; drain. Stir the cream cheese into the cooked sausage.
• Roll the dough from one can of crescent rolls into the bottom of the prepared baking dish without separating. Bake in the preheated oven for 5 minutes. Spread the sausage mixture over the baked crescent rolls; top the sausage mixture with the remaining can of rolls. Return to oven and bake until the top layer is golden brown, about 8 minutes.

Steps:

• In a large skillet, cook sausage over medium heat until a thermometer reads 160°; drain. Slice into 1/2-inch pieces. In a greased 2-qt. baking dish, combine the sausage, sauce, mostaccioli and Parmesan cheese. Top with mozzarella cheese. , Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Steps:

• Preheat oven to 350°.
• Grease a 2 quart casserole.
• Cook the macaroni according to the directions.
• Drain the pasta.
• Brown the sausage, then drain.
• In a large bowl, combine the macaroni, sausage, onion, soup, milk and cheese.
• Combine mixture well.
• Pour into dish.
• Bake for 40-45 minutes.

Steps:

• Heat the oil in a wide shallow pan and fry the sausages until browned. Push to one side, then tip in the onion, carrots and celery, and cook, with the lid on, for 10 mins until softened.
• Stir in the tomatoes, beans and their juice, stock cube and thyme. Add grated garlic, cover and simmer for 10 mins.
• Meanwhile, toast the ciabatta, then rub with the remaining garlic, drizzle with oil, scatter with a few thyme leaves and serve with the casserole.

Steps:

• Heat oil in a frypan and cook the onion. Add the onion to a saucepan or oven proof casserole dish.
• Brown sausages in frypan. Slice the sausages and add to onion.
• Add the can of tomatoes, paprika, barbeque sauce and water.
• Simmer over medium heat until sausages are cooked through - about 5 - 10 minutes. If sauce does not thicken by itself, add the flour.
• Alternatively after step 3 place into casserole dish and bake in oven until hot.
• Serve with mashed potatoes, pasta or crusty bread.

Steps:

• To make the ragu, heat the oil in a large shallow pan or flameproof casserole. Squeeze the sausagemeat from its skins in small balls straight into the pan. Sizzle for 10 mins until browned (don't worry if the meat breaks up). Add the garlic and sizzle for another minute until starting to turn golden, then stir in the chilli flakes, if using, the tomato purée and vinegar. Tip in the tomatoes and bring to a simmer. Reduce the heat to low and bubble for 30 mins.
• Meanwhile, make the white sauce. Melt the butter in a saucepan and stir in the flour to make a loose paste. Sizzle for a minute, then gradually whisk in the milk. Simmer gently for 10 mins, whisking occasionally to ensure the sauce stays smooth. Season and whisk in the parmesan. Remove from the heat and set aside.
• Cook the pasta in a large saucepan of boiling water for 9 mins, or a minute less than pack instructions. Drain and return to the pan. Scrape most of the white sauce into the pasta and stir to coat. Tip in most of the ragu and most of the mozzarella and stir until just combined. Pour the pasta mixture into a large baking dish and spoon over the remaining white sauce and ragu. Dot with the rest of the mozzarella and sprinkle with extra parmesan. Leave to cool completely, then wrap and chill for up to a day, or freeze for up to two months. Defrost in the fridge for 24 hrs before baking.
• Heat the oven to 190C/170C fan/gas 5. Bake for 25-30 mins until the top is slightly crisp at the edges and the cheese is melted. Leave to rest for 5-10 mins, then take the baking dish straight to the table for people to scoop onto their plates.

Steps:

• Preheat oven at 350°.
• Brown sausage in frying pan and pour off grease.
• Add chopped onion, garlic, celery, and green pepper to sausage and simmer until tender.
• In bowl combine rice and soups and then add cooked ingredients.
• Pour into greased Pyrex pan.
• Bake 1 1/2 hours at 350°, stirring occasionally.