Sausage Bites Recipes

Steps:

• For the sausage bites: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Unfold the pastry sheet and dust both sides with flour. Roll to an approximately 12-inch square. Cut into four 6-inch squares. Beat the egg in a small bowl. Brush the entire surface of the top of each pastry square lightly with beaten egg. Reserve the egg wash. Brush with the mustard, leaving a 1/2-inch border around the edges. Roll each sausage tightly in a pastry square, crimping the edges to seal. With a serrated knife, trim the loose edges from each roll. Cut each crosswise into 4 sections.
• Place the bites seam-side down on the prepared baking sheet, about an inch apart. Bake until the pastry is crisp, browned and cooked through, 35 to 40 minutes. Sprinkle with dill.
• For the creole mayo sauce: Meanwhile, combine the mustard, ketchup, mayonnaise, maple syrup, cider vinegar and a dash of hot sauce in a bowl.
• Serve the sausage bites warm with the sauce for dipping.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread each biscuit into a 2x4-inch oval using your hands. Brush hot mustard onto each biscuit. Place a sausage link across the short edge of each biscuit oval and roll up lengthwise. Cut each rolled biscuit into 4 round slices. Lay 'bites' onto a baking sheet. Sprinkle each 'bite' with Parmesan cheese.
• Bake in the preheated oven until biscuits are browned, 18 to 20 minutes.

Steps:

• Directions Preheat the oven to 400F and arrange the racks in the upper and lower third of the oven. Coat two baking sheets with the cooking spray. Cook the sausage in a medium skillet over medium high heat, breaking it up with a wooden spoon, until cooked through and no pink remains. Using a slotted spoon, transfer the sausage to a paper towel-lined plate and set aside. Combine the flour and butter in a food processor and pulse until the mixture resembles coarse meal with some larger chunks of butter remaining. Drizzle in the buttermilk and tabasco and pulse just until the dough comes together. Turn the dough out into a large bowl and fold in the sausage and cheese. Using two spoons, shape the dough into walnut-size balls and drop on to the baking sheets. Bake, switching and rotating the pans halfway through baking until golden and cooked through, about 15 minutes. Let cool on the baking sheets for 5 minutes, then use a spatula to remove and transfer to a platter. Bake the remaining sausage bites in the same manner. Preheat the oven to 400F and arrange the racks in the upper and lower third of the oven. Coat two baking sheets with the cooking spray. Cook the sausage in a medium skillet over medium high heat, breaking it up with a wooden spoon, until cooked through and no pink remains. Using a slotted spoon, transfer the sausage to a paper towel-lined plate and set aside. Combine the flour and butter in a food processor and pulse until the mixture resembles coarse meal with some larger chunks of butter remaining. Drizzle in the buttermilk and tabasco and pulse just until the dough comes together. Turn the dough out into a large bowl and fold in the sausage and cheese. Using two spoons, shape the dough into walnut-size balls and drop on to the baking sheets. Bake, switching and rotating the pans halfway through baking until golden and cooked through, about 15 minutes. Let cool on the baking sheets for 5 minutes, then use a spatula to remove and transfer to a platter. Bake the remaining sausage bites in the same manner.

Steps:

• In a 3-qt. slow cooker, combine the sausages. In a small bowl, whisk the barbecue sauce, marmalade, mustard and allspice. Pour over sausage mixture; stir to coat. , Cover and cook on high until heated through, 2-1/2 to 3 hours. Stir in pineapple. Serve with toothpicks.

Steps:

• Heat the oven to 400 degrees F.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x10-inch rectangle. Cut into 3 (3-inch) strips.
• Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry. Place 1 piece sausage on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.
• Cut each roll into 12 (1-inch) slices, making 24 in all. Place the slices, cut-side down, onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
• Tip: You can substitute Italian sausage (casing removed) for the bulk pork sausage.
• Tip: To make ahead, place the unbaked slices onto a baking sheet. Cover and freeze until firm. Remove the frozen slices from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen slices on a baking sheet at 400 degrees F for 20 minutes or until the pastry is golden brown and the sausage is cooked through.

Steps:

• Preheat oven to 450 degrees.
• While oven is heating, cook sausage over medium high heat, until lightly browned.
• Drain and set aside.
• In a medium sized bowl, mix together biscuit mix and water, until well combined.
• Then add rest of ingredients, including drained sausage.
• At this point the mixture will be thick and sticky.
• Drop by heaping tablespoonfuls on ungreased baking sheet.
• Bake for 10 minutes or until tops are golden brown, if desired brush with melted butter.

Steps:

• In a skillet, cook sausage over medium heat until no longer pink; drain. , In a large bowl, combine baking mix and cheese. Add the sausage and stir until well blended. Stir in water just until mixed. Shape into 1-1/2-in. balls. , Place on greased baking sheets. Bake at 375° for 15 minutes or until golden brown.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Lightly spray a muffin tin with cooking spray.
• In a bowl, mix thawed hash browns, cheese, salt, and pepper. Evenly distribute the mixture in the muffin cups, pressing down the bottoms and up on the sides to create "cups." Bake for 20 minutes, or until golden brown around the edges.
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes, until browned, stirring frequently to break up the sausage into small pieces. Drain.
• In a bowl, mix the cooked Jimmy Dean sausage with the bell pepper, onion, and green chili.
• Carefully remove the muffin tin from the oven and fill halfway with the sausage and pepper mix. Top each cup with 1 raw egg.
• Place the muffin tin back in the oven for about 10 minutes, or until the eggs have set to your liking.
• Enjoy immediately, or store in the refrigerator. Reheat in the microwave or oven for 10 minutes at 350 degrees F (175 degrees C).

Steps:

• On a lightly floured surface, roll out each biscuit into a 4 inch circle; brush with butter.
• Combine Parmesan cheese and oregano; sprinkle over butter.
• Place a sausage link in the center of each; roll up.
• Cut each widthwise into four pieces; insert a toothpick into each.
• Place on an ungreased baking sheet.
• Bake at 375 degrees for 8 to 10 minutes or until golden brown.