Posts Tagged ‘Sausage’

Party Sausage Rolls


YIELD 24 sausage rolls

6 pre-rolled puff pastry sheets, halved
1 kg ground sausage
1 cup fresh breadcrumbs or 1 cup dried breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1⁄2 cup milk
salt and pepper
1 egg
2 tablespoons milk


Pre-heat your oven to 425 F /220c.

Lay all the sheets of pastry out on your counter top.
In Australia, this pastry comes interleaved with plastic, which you still leave on at this stage.
Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
The mixture will be quite sloppy-this keeps the sausage rolls moist.
Whisk the egg and 2 tablespoons of milk together in a small bowl.
Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
Roll up, peeling the plastic away as you roll.
Seal the inner edge with a little of the egg mix.
Cut each of these rolls in half.
I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
Prick each roll a couple of times with a fork.
Repeat this until all the pastry and mix is used.
Brush the tops of the rolls with the egg mix.
Place in the oven and cook for 5 minutes.
Reduce the heat to 395F/200c and cook for a further 20 minutes.

Remove to a tray to cool a little before serving them with ketchup or your favorite BBQ sauce.

Sausage Gravy Breakfast Pizza

Carrie M Lorentz with Cheryl Johnson and Barbara Davis

Carrie M Lorentz with Cheryl Johnson and Barbara Davis

2 packages crescent rolls
1 package Jimmy Dean cooked sausage crumbles
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese
1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.
2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.
3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.
4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

Easy Smoked Sausage Jambalaya


Smoked Sausage link, grill for deeper flavor, then slice on the bias
1 cup  of chopped Red, Yellow and Orange sweet peppers
1 small sweet onion diced
1 cup of rice (of your choice), cooked according to directions
1 can diced tomatoes
2 tsp. Cajun Seasoning
1 tbsp. Olive Oil
1. Heat up the veggies on med. high heat in the olive oil. 5-7mins.
2. Cook rice according to directions
3. Add everything else into the pot .
4. Cook until heated through.
5. Garnish with fresh green onions and try Louisiana Hot Sauce for a little kick!

Keilbasa and Saurkraut with Potatoes


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

1 lb kielbasa
1 12 oz bag of saurkraut (well drained and rinsed) Less if you like!
2 medium sized potatoes peeled and quartered (I prefer leaving the skin on)
1 dash of white cooking wine to deglaze pan after frying sausage
1 cup chicken broth or more if you need it!
Olive Oil
Salt and pepper to taste

In a non-stick skillet,  use just a little olive oil and place sausage in skillet under medium heat. Cook for about 1o to 15 minutes, rotating every few minutes or so. Remove sausage and allow to cool before slicing. Meanwhile, drain and rinse saurkraut completely! Deglaze pan with a little white cooking wine and spread out the saurkraut evenly in the pan, do not over crowd. Meanwhile…

You can boil the potatoes and allow to cool before cutting. I prefer to poke a couple of holes in each one, rinse and cover with several layers of paper towel. Microwave on high for 2 to 3 minutes or until slightly tender but not all the way done. Allow to cool. Then quarter them. This is a real time saver for this dish!

Next, combine potatoes, chicken broth, saurkraut and sausage. Cover and cook for another 20 minutes or until potatoes become tender.

We like to make Cheddar Cheese Drop Biscuits and serve with this meal!


Sunny Day Breakfast Casserole

Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks

1 package (12 oz) pork sausage or diced breakfast ham
4 small sweet colorful peppers, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 ½ cups shredded hash brown potatoes or cubed home fries
1 cup shredded Cheddar cheese (4 oz)
½ cup Original Bisquick® mix
1/2 cup milk
1/8 teaspoon pepper
6 eggs beaten
Heat oven to 350°F. Spray 9-inch glass pie plate or non-stick square pan with cooking spray.In 10-inch skillet, cook sausage or ham, sweet peppers and onion over medium heat 8 to 10  minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1/2 cup of the cheese. Spread in pie plate. In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended.
Mix with sausage or ham mixture and veggies. Pour into pie plate or square pan.Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.

We prefer two 12 in Ramekins to bake our breakfast pie! We also like a nice fresh blend of Parmesan, Romano and Asiago cheese as a topping! Garnish with chives.

Smokehouse Sausage Stew


Photo By Carolyn Davidson Hicks


2 qt.s vegetable broth

1 16 oz package of Curlys Smokehouse double smoked Sausage (diced)

4 medium red potatoes diced

1 large onion chopped

4 medium sized carrots diced

6 small mixed color sweet peppers roughly chopped

1 14.5 oz can of Hunts Diced Basil, Garlic & Oregano Tomatoes

1 tablespoon of Duck Fat for flavor

1 tablespoon of chopped Parsley

1 tablespoon of chopped Chives

1 tablespoon crushed garlic

Salt and pepper to taste


Place all ingredients in a pot and cook on low to medium heat for about 1 hour or until carrots are tender. Suggested serving on a bed of rice.  (white, brown, wild and red rice) is perfect for this dish!


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