Sausage And Apple Casserole Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large skillet, fry sausage until it is browned. Drain well. Cut the sausage into bite-size pieces.
• In a small casserole dish, combine sausage, brown sugar, applesauce, and onion.
• Bake at 325 degrees F (165 degrees C) for 45 minutes. Serve with toothpicks for easy nibbling.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brown the sausage in a large skillet over medium heat. Set aside.
• Make a layer of sliced apples in the bottom of a 2 quart casserole dish. Sprinkle with a bit of the cinnamon. Layer half of the onion, then half of the sauerkraut over the apples. Place all of the sausage slices over the sauerkraut, reserving the drippings in the pan. Cover the sausage with the remaining sauerkraut, onion, and top with apple slices. Sprinkle the remaining cinnamon over the top.
• Pour the heavy cream and brandy into the skillet with the sausage drippings. Place over medium heat, and stir to remove the bits of sausage flavor from the bottom. Pour over the sausage and apple casserole.
• Cover, and bake for 1 hour in the preheated oven. Let stand for a few minutes before serving.

Steps:

• Bring a large pan of salted water to the boil. Add the potatoes and cook for 4 mins. Drain and leave to steam dry in a colander.
• Heat half the butter and 1 tbsp olive oil in a large frying pan or shallow casserole dish over a medium-high heat. Add the apple wedges and fry on each side for 5 mins or until golden brown and starting to caramelise. Remove with a slotted spoon and set aside on a plate.
• In the same pan, heat the remaining butter and a little more oil over a medium heat and add the potatoes and sausage chunks. Fry for 10-15 mins, turning every so often until the potatoes and sausage are crisp and golden brown. Season to taste. Stir through the mustard and the apple wedges, then scatter over some thyme leaves, and serve with watercress salad.

Steps:

• In a large bowl, beat eggs, add milk, saltines, apple and onion. Add the sausage and mix well. Lightly press into a greased 6-cup ring mold or other mold. Invert onto a lightly greased 15x10x1-in. baking pan; remove mold. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 170°; drain.

Steps:

• In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Add apples to drippings; cook and stir over medium heat until tender, 4-6 minutes., In a bowl, combine sausage, apples, bread and cheese. Transfer to a greased 13x9-in. baking dish. In another bowl, whisk eggs, milk and mustard; pour over bread mixture. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, until a knife inserted in the center comes out clean, about 45 minutes. Uncover; bake until golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as needed or until golden brown and a knife inserted in the center comes out clean.

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish.
• Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
• Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).
• Season with seasoned salt and pepper to taste.
• Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
• In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.
• Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
• Transfer mixture to the buttered cassserole dish.
• Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).
• Sprinkle with grated Parmesan cheese.
• At this point you can cover and refrigerate up to 8 hours.
• Bake uncovered for about 50 minutes or until cooked through and brown.
• Delicious!

Steps:

• Fry sausages, the add apples, onion.
• continue cooking for 5 minutes.
• Add remaining ingredients, simmer 10 minutes.
• Serve with mashed potato.

Steps:

• 1. Heat oil in a large pan on a medium heat, fry the sausages 5 mins turning frequently.
• 2. Scatter over the onion, and cook for another 5 mins until softened.
• 3. Increase the heat and add the rosemary and apples, and cook for 3-4 minutes till the apple changes colour.
• 4. Add the cranberry sauce and mustard to the stock and stir, then add the stock to the pan too.
• 5. Bring to the boil and simmer uncovered for 10 mins.
• 6. Season to taste and serve with mashed potatoes (sweet potatoes work well with this dish)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Place a large skillet over medium-high heat; cook the sausages until completely cooked, 5 to 7 minutes.
• Stir together the sugar and cinnamon in a small bowl.
• Pour the melted butter into the bottom of a 9x13 inch baking dish; layer half of the cooked egg noodles into the bottom of the dish; top with half of the sausage slices and half of the apple slices; sprinkle about half of the cinnamon-sugar mix over the dish. Repeat layers with remaining noodles, sausage, apples, and cinnamon-sugar. Dot with the butter pieces.
• Bake in the preheated oven until the apples are soft, 30 to 45 minutes.

Steps:

• Cut the bacon into slices and brown it in a pan for a few minutes with the sausages. You can use cooking spray if you like but the bacon usually makes enough fat of it's own to help the sausages along.
• While the meat is browning, cut the mushrooms in half, cube the apple, slice the leek and cut the carrot into batons.
• When the meat is done, put it to one side in the crock pot / casserole dish along with the mushrooms and apple. Add the remaining veg (leek and carrot) to the pan to soften a little.
• After a couple of minutes, sprinkle the flour over the veg and mix through (the flour thickens the sauce, but if you prefer a more watery gravy then you can omit this step).
• Add the cider to the pan - it will bubble up to begin with but don't worry about it. Turn up the heat and cook for a couple of minutes to burn the alcohol off (I sniff-test it and cook until it stops smelling boozy).
• Transfer all the ingredients in the pan to the crock pot / casserole dish (cider and all).
• Now this is where you have to use your judgement a bit! I find 300ml water is usually about right to top up my crock pot, but you may find you need a bit more/less depending on the exact amount of ingredients you have used (ie. size of sausages, carrot, etc.). So as not to waste any of the stock cube, I crumble it into the crock pot without dissolving it in water first and then add as much water as is needed to JUST cover all the ingredients.
• CROCKPOT: Cook on Low for 8-9hrs or Medium for around 5hrs.
• OVEN: I've never actually made this in the oven but have no doubt it would work just as well. I would imagine that, if you cover the casserole dish and cook it at around 150 degrees it should be done in a couple of hours.

Steps:

• In large skillet, simmer sausage links in approx 1/2 inch of water for 10 minutes, remove and put sausage in large oven proof dish.
• Melt 1 tblsp of butter in the skillet and stir fry apple chunks.
• Remove apples and mix with sausages.
• Add cinnamon and sugar on top of sausages and apples.
• Dot with remaining butter.
• Cover and bake 30 minutes at 375 degrees.
• Uncover and continue to bake for 15 more minutes.
• You can reduce cooking time if you need to.

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 8-in. square baking dish. Top with apples., In a small bowl, combine muffin mix, milk and egg just until moistened. Pour over apples. Bake, uncovered, until edges are golden brown and a toothpick inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before serving. Serve with maple syrup., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until edges are golden brown and a toothpick inserted in center comes out clean. Serve with syrup.

Steps:

• Spray a 9x13-inch baking dish with non-stick cooking spray. Tear 6 slices of bread and place into the baking dish.
• Add 1 pound of cooked sausage.
• Add 1 chopped onion and 1 chopped Granny Smith Apple.
• Toss together in the baking dish.
• In a bowl, whisk together eggs, milk and salt and pepper. Pour over the bread, sausage and apple mixture in the baking dish.
• For best results, refrigerate overnight. Bake at 350°F for 45-55 minutes.
• Serve Sausage Apple Egg Casserole with fresh fruit.

Steps:

• Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage, adding onion after 5 minutes, until sausage is browned and onion crisp-tender, about 5 more minutes. Remove and keep warm. Add broth, cider and salt to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Stir in kale, quinoa and the sausage mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Stir in remaining ingredients; cover and let stand 5 minutes.

Steps:

• Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning often, until cooked through and browned, 12 to 16 minutes. Remove from the heat and cut links into 1/2-inch pieces.
• While the sausages are cooking, preheat the oven to 350 degrees F (175 degrees C). Spray the bottom, sides, and center of a fluted tube pan (such as Bundt®) with nonstick spray.
• Open cinnamon rolls and set frosting packages aside. Separate rolls and layer, with sides touching, to completely cover the bottom, sides, and center of the pan. Reserve several rolls for the top.
• Dump apple pie filling into a bowl. Use 2 knives and cut apples in opposite directions (crisscross) into 1/2-inch pieces. Add sausage slices, cinnamon, and allspice; gently stir until blended, being careful not to break up the apples any more. Spoon apple-sausage mixture into the cinnamon roll-lined pan, distributing it evenly around the pan. Lay cinnamon rolls on top to completely seal the apple mixture inside the rolls. You may not use all of the rolls.
• Bake in the preheated oven until cinnamon rolls are brown, about 20 minutes. Remove from the oven and let sit for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While the cake is cooling, warm icing packets in hot water. Drizzle icing over top of the cake. Cut into slices and serve.