he ground beef, eggs,and Jimmy Dean Sage Sausage in a large bowl by
edium-high heat and add sage sausage (breaking up with a wooden
Begin by heating 4 tablespoons olive oil in a sauce pot on medium heat.
Once hot place the onion into the pot and cook for 2 minutes, stirring periodically.
Add the garlic, potatoes, and sausage and continue cooking for an additional 4 minutes.
After cooking remove from heat and place ingredients into a bowl.
Place the red bell pepper, parsley, thyme, and mustard into the bowl and stir all ingredients thoroughly.
Divide into 10 portions.
Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well.
Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.
Preheat oven to 350 degree F.
Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary, re-roll dough scraps to make additional dough circles.
Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust, filling about 3/4 full.
Bake 40 minutes or until crust is browned.
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
To make the sausage base, in a large bowl,
Let bread dough thaw and rise overnight with melted butter on top. Roll out on floured surface into a rectangular shape. Brown sausage with onion and drain off grease. Layer sausage and cheeses on bread. Roll into a log with seams down and pinch ends under. Bake at 325\u00b0 for 20 to 30 minutes or until lightly browned.
Fry sausage, drain grease and let cool.
Grate Cheddar cheese and mix with cooled sausage.
Add Bisquick mix, using water as needed to make thick consistency to form into balls.
Shape mixture into 1-inch balls.
Bake at 400\u00b0 for 10 to 15 minutes.
Preheat oven to 375 F. In large bowl, combine cooked sausage, onion, mozzarella, cream cheese, red pepper, basil, and optional ingredients if desired; mix well.
Place sliced bread on baking sheet, brush tops with butter or olive oil and bake until lightly toasted. Remove from oven and top each slice with sausage mixture.
Return to oven and bake 7-10 minutes or until topping is hot. Serve warm.
. In large skillet, cook sausage over medium-high heat, stirring
In large saucepan, cook sausage over medium high heat, stirring
Cook sausage and drain.
Add softened cream cheese and rotel and mix well.
Great with the big corn chips.
Brown sausage until done.
Drain well.
Add all other ingredients except stuffing and stir well.
Cover with stuffing. Bake 350\u00b0 for 1 hr. or until \"set\".
light rim.
Sprinkle cooked sausage evenly over each crust. Top
Preheat oven to 325 F.
In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onion, carrots, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl; add remaining ingredients and stir well. Pour into a buttered 4-quart casserole.
Bake covered for 60 minutes.
Brown sausage with chopped veggies in an ovenproof Dutch oven.
When done, pour off grease, then stir in remaining ingredients.
Cover and bake at 350F for 50-55 minutes. Let stand approximately 10 minutes, stir and serve.
In large skillet, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Add remaining ingredients; bring to a boil. Cover and simmer on low heat for 45 minutes.
In a large bowl combine bread cubes, water chestnuts and sausage and toss well.
Saute onions and garlic in butter til vegetables are tender. Stir in rosemary and marjoram and saute 1 - 2 minutes. Stir in broth and bring to a simmer.
Pour broth mixture over cubes, add salt and pepper and mix evenly.
Stuff bird.
Brown sausage, drain.
Place in pie shell.
Sprinkle grated cheese, flour, and onion on top.
Beat eggs and milk; pour over mixture in pie shell.
Sprinkle parsley on top.
Bake at 350\u00b0 for 45 minutes or until set.