astry according to directions.
Roll onto a floured surface and
Crumble uncooked sausage into bite-size pieces and put in slow cooker.
Add remaining ingredients.
Stir gently.
Cover and cook on low heat 4 to 6 hours.
Stir before serving.
Cook sausage and drain.
Mix sausage, green pepper, egg and seasonings in bowl.
Roll out 2 rectangles of dough to about 8 x 10-inch size.
Spread all of mixture on top of both rolls, almost to edges.
Sprinkle Swiss cheese on top of both rolls and roll up lengthwise.
Brush on egg white.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 350\u00b0. Place alternate layers of sauerkraut and beans in a buttered 8-quart casserole, ending with sauerkraut. Combine water and salt. Mix until dissolved. Add to casserole. Slice sausage roll. Place slices on top of sauerkraut. Bake 40 minutes. Remove from oven. Increase temperature to 400\u00b0. Arrange biscuits on top. Bake 10 to 15 minutes until browned.
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.
Brown sausage and cut into 1/2-inch slices.
Saute pepper and onions in 1 teaspoon margarine until soft.
Cook Minute rice.
Mix cut up sausage, onion and peppers, rice, Great Northern beans and salsa in casserole dish and heat on stove until bubbly.
Serve with cornbread for an easy meal that serves 6 to 8 easily.
Heat sausage links through but not to boiling point.
Drain; let cool as they can be handled with fingers to roll up.
Heat oven to 375\u00b0.
Separate dough into 8 triangles.
Cut each triangle lengthwise into thirds.
Place warm sausage on each strip of dough and roll up to the opposite point.
Place on ungreased cookie sheets.
Bake at 375\u00b0 for 12 to 15 minutes or until golden brown. Serve warm with mustard or ketchup.
Makes 48 snacks.
Kids love these and are easy to fix.
Preheat oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in cream cheese.
Unroll crescent dough and separate into individual pieces; spoon 2 to 3 teaspoons sausage mixture onto each piece of dough. Roll dough around filling. Brush each crescent roll with egg white. Arrange crescent rolls on a baking sheet.
Bake in the preheated oven until rolls are lightly browned, about 15 minutes.
Follow\t directions
for
mix;\tlet
rise
45
minutes. Spread dough
out
like
pizza.
Roll 1/4 inch thick.
Spread with cheeses,
sausage,\tonion,\tgreen
pepper and mushrooms. Sprinkle garlic
powder (go easy).
Roll and tuck corners in. Shape into ring.
Place on greased cookie sheet, whip egg and brush on
top. Sprinkle Parmesan cheese on top.
Bake at 350\u00b0 for 30
minutes. Serve
sliced for brunch, potluck or for any occasion.
It's scrumptious!!!
inch off pieces of uncooked sausage and place liberally all over
Beat eggs until well combined.
Place in greased heated skillet and let cook.
Place sausage patty on top and flip.
Cook until sausage is done.
Separate rolls into 4 rectangles.
Spread with mustard. Spread with thin layer of sausage.
Roll up and chill.
Slice each roll into 10 swirls.
Place on ungreased pan.
Bake at 400\u00b0 for 15 minutes.
Cook sausage; drain fat.
Add spaghetti sauce and simmer for 10 minutes.
Mix eggs and cottage cheese.
Shred or grind Mozzarella cheese.
In a pan, spread a little of meat sauce on the bottom, then spread egg roll wrappers in one layer; add 1/3 of meat sauce, 1/2 cottage cheese mixture and 1/3 of Mozzarella cheese.
Repeat one more time.
Spread one more layer of egg roll wrappers, meat sauce and Mozzarella cheese.
Sprinkle generous amount of Parmesan cheese on top.
Bake at 350\u00b0 for 30 minutes.
Heat oven to 425\u00b0.
Grease a 15 1/2 x 10 1/2-inch jelly roll pan.
Cook and stir sausage and onion in skillet until sausage is brown; drain.
Mix Bisquick mix and water until thoroughly moistened.
Spread batter in pan.
Spread spaghetti sauce carefully over batter.
Top with sausage mixture and remaining ingredients. Bake until crust is golden brown, 25 to 30 minutes.
Yield:
12 servings.
Remove fat from steaks.
Brown sausage until crumbly; drain off grease.
Add stuffing mix and water.
Mix thoroughly.
Divide into small portions and place in the middle of steaks.
Spread stuffing out on steaks.
Roll steaks.
Place, seam side down, in a baking pan.
Sprinkle pepper and paprika.
Pour soup over roll-ups.
Bake in a covered pan for 30 minutes at 350\u00b0 or until meat is tender.
Serves 4 to 6.
Heat oven to 425\u00b0.
Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Cook and stir sausage and onion in 10-inch skillet until sausage is brown; drain.
Mix baking mix and beer until thoroughly moistened; spread batter in pan.
Spread spaghetti sauce carefully over batter.
Top with sausage mixture and the remaining ingredients.
Bake until crust is golden brown, 25 to 35 minutes.
Makes 12 servings.
Wrap a biscuit around each sausage and pinch it to keep it in place.
Place on an ungreased cookie sheet.
Bake at 400\u00b0 for 8 to 10 minutes.
You can use 1/2 a biscuit if you want a smaller roll-up.
Heat oven to 425\u00b0.
Grease jelly roll pan.
Cook and stir sausage and onion in 10-inch skillet until sausage is brown; drain.
Mix baking mix with water.
Spread batter in pan.
Bake until crust is golden brown, about 25 to 30 minutes.
Grease large cookie or jelly roll pan.
Fry sausage and onion until brown; drain.
Mix baking mix and beer thoroughly.
Spread batter in pan.
Spread sauce carefully over batter; top with sausage and remaining ingredients.
Bake until crust is golden brown at 425\u00b0 for 25 to 30 minutes.
Serves 12.
Mix first 3 ingredients.
If too stiff, add a few drops of water.
Roll into balls.
Bake 10 to 15 minutes at 375\u00b0 to 400\u00b0 or until brown.
May freeze unbaked balls and bake later.
Keep in airtight container after baking.