Sausage Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
• In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well.
• In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
• Stir baking soda into coffee.
• Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
• Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack.

Steps:

• Preheat oven to 400°. In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes., Meanwhile, in a 9-in. cast-iron skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange 8 links in a spokelike pattern in same skillet or in a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages., In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs., Stir egg and vanilla into cornmeal mixture; add to dry ingredients and stir just until blended. Pour batter over sausages. , Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm, with syrup.

Steps:

• Mix sausage with sugar.
• Add beaten egg and mix well.
• Add the baking soda to the coffee; stir mixture into sausage; mix well.
• Add the raisins, nuts, salt, flour and the spices; mix well. Batter will be stiff.
• Grease the sides of a 9" tube pan. Line bottom with waxed paper.
• Turn batter into prepared pan.
• Bake at 350 degrees Fahrenheit for about 1 hour or until cake shrinks from sides of pan.
• Cool and frost with caramel frosting.
• CARAMEL FROSTING:.
• Combine brown sugar, granulated sugar, butter and light cream in a saucepan.
• Boil to the softball stage, 234 degrees Fahrenheit on a candy thermometer.
• Cool and beat until thick enough to spread on cooled cake.

Steps:

• Mix all ingredients by hand in a large mixing bowl.
• You will bake it like a fruit cake.
• Fill pan almost full (I use an angel food cake pan).
• Cover with paper last hour of baking.
• Bake at 325 degrees Fahrenheit for 1-1/2 hours.
• Bake until toothpick in center comes out clean.
• Cool; wrap in waxed paper or foil.
• In olden days, cakes were wrapped in wine-dampened cloth to keep them moist and mellow.
• Store in air-tight container in cool place.
• This recipe has been passed down from my native American ancestors: my Grandpa was half Cherokee, half Cheyenne.

Steps:

• Even though crab meat is packaged fresh and clean of shell there are always some shell fragments remaining. Open the crab meat, dump into a clean dish, and with scrupulously clean hands, pick through and clean the crabmeat of all shell fragments. Be careful of the delicate nature of such a high quality product and try not to crumble the large lumps of crab. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the seasoning powder, 4 tablespoons of the bread crumbs, salt, and pepper. Mix well then refrigerate the mixture for twenty minutes. A cold mix is easier to work with and form into cakes.
• Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 6 equalsize portions and place each mound on the work space. With the a portion of crab in the palm of one hand pat the crab with the fingers of your other hand into a diskshaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Pat each cake with the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour so that the firm enough to cook and in this way prevent them from crumbling.
• Preheat the oven to 375 degrees.
• Not more than half an hour before you plan to serve the crab cakes add enough oil to cover the bottom of a saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) Turn the cakes and brown the second side. When the crab cakes are well browned to a rich golden on both sides, place on a heat proof platter and into a 375 degree oven for 6 to 8 minutes to ensure that they are fully cooked and hot at the center. Serve with chili mayonnaise and a mango salad.

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 oven to 350.
• Brown sausage and cook bacon, quarter biscuits, and dice onion.
• Mix all ingredients well in a large bowl.
• Spray a large bundt pan with nonstick spray and pour in mixture.
• Bake at 350 for 30 minutes.
• Cool at least 5 minutes before attempting to remove from pan.
• Slice and serve immediately, or take it to the office!

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:

• In a bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries., Pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Bake at 350° for 35-40 minutes or until cake tests done. , For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Refrigerate leftover cake and sauce.

Steps:

• Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.
• Form shrimp mixture into eight 1-inch-thick cakes. Place remaining 3/4 cup breadcrumbs on plate. Coat each cake with crumbs, patting to adhere. Transfer to plate; cover and chill 15 minutes or up to 1 day.
• Melt 1 tablespoon butter in heavy large nonstick skillet over medium-low heat. Add shrimp cakes; sauté until brown, about 6 minutes per side. Transfer 1 cake to each of 6 plates and serve.
• Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage or smoked Hungarian sausage in these recipes.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Have ready an 18-20cm springform cake tin. Heat the oil and butter and gently fry the shallots and celery for 5 mins without colouring them. Tip into a bowl and add the breadcrumbs, sausagemeat, walnuts, orange zest and sage. Add plenty of pepper and a little salt, if using, and mix together with your hands. Add the egg, then mix well.
• Arrange the bacon slices in the tin, leaving 5cm strip on the base, then lay them up around the sides of the tin and let the excess hang over the edge. Carefully fill the tin with the stuffing mix, levelling it on top. Fold the bacon over the top of the stuffing, gathering and twisting the ends loosely in the centre. Scatter over the remaining walnuts, pressing them in slightly.
• Set the tin on a baking sheet to catch any juices that escape, then bake for 40-45 mins until the top is golden. Cool in the tin for 10 mins, then remove onto a serving plate and scatter with parsley. Cut into wedges to serve.

Steps:

• Crumble and brown the sausage. Drain and reserve the drippings.
• Add browned sausage, potatoes, egg, and about a tablespoon of drippings in a bowl. Add salt to taste.
• Form into 4 patties, and fry in some of the reserved drippings, browning both sides (add some vegetable oil, if needed).
• Serve hot.

Steps:

• Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
• Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
• Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
• Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

Steps:

• Other ingredients will vary according to box directions, such as eggs, oil, etc.
• Brown sausage in a frying pan; drain.
• Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
• Add sausage and pour into a 9X13 baking dish.
• Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
• Use a toothpick to test for doneness if you are unsure.
• Cut into squares.