Sausage Surprise Recipes

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in the sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool. , In a large bowl, combine contents of the roll mix and its yeast packet. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes. , Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes. , Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in a freezer container, separating layers with waxed paper. To use, reheat bundles on a greased baking sheet in a preheated 325° oven until heated through.

Steps:

• Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
• Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.

Steps:

• Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
• When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
• In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

Steps:

• Grill the sausages for 20 minutes on a high grill.
• Put oil into a casserole dish, add chopped onions and crushed garlic and fry until golden brown.
• Add the tin of tomatoes, kidney beans, butter beans, baked beans, mushroom, Worcester sauce, salt and pepper
• Once the sausages are cooked, put the oven on to 150C/fan 140C/ gas 4, then add sausages to the casserole.
• Once the oven is up to temperature place casserole dish in the oven and leave it to cook for 1 hour 30 minutes.
• This dish is best served with steamed potatoes and French green beans

Steps:

• Reserve bacon fat& saute onion until tender in the fat.
• Stir in sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper.
• Cook& stir 5 minutes.
• Remove from heat; add bacon.
• Set aside to cool.
• In a bowl, combine hot roll mix& one egg, water and butter& mix to form soft dough.
• Turn onto a floured surface; knead until smooth& elastic- about 5 minutes.
• Cover dough& let stand 10 minutes.
• Divide dough into 16 pieces.
• On a floured surface, roll each piece into a 4" circle.
• Top each circle w/ approx.
• 1/4 c.
• filling.
• Fold dough around filling, forming a ball; pinch the edges to seal.
• Place seam side down on greased cookie sheets.
• Cover w/ towels& set in warm place to rise for 30 minutes.
• Beat remaining egg; brush over bundles.
• Sprinkle with sesame or poppy seeds.
• Bake@ 350 for 15-20 minutes, or until golden brown.

Steps:

• Butter a 3-quart casserole.
• Trim crusts from bread & cut into 4 squares.
• Line casserole with bread.
• Brown sausage & drain.
• Cut each link into 3 pieces.
• Combine eggs, sausage, cheese, mustard, & milk.
• Pour into casserole & refrigerate overnight.
• When ready to bake, mix evaporated milk & soup.
• Pour over casserole.
• DO NOT REMIX.
• Bake at 300F for 1 1/2 hours.
• Serve with fruit salad & muffins, if desired.