Cook sausage in large skillet until browned.
Drain, crumble and set aside.
Spread croutons on bottom of lightly greased 9 x 13 baking dish.
Cover croutons with cheeses.
Sprinkle cooked sausage and onion over cheeses.
In a bowl, beat together eggs, cream, milk, mustard, salt and pepper.
Pour over sausage.
Cover and refrigerate for 8 hours.
Bake at 350\u00b0 for 45-60 minutes.
Let stand 20 minutes before serving.
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onions, peppers, salt and pepper. Fold in hash brown potatoes. Mix well. Spread 1/2 of the hash brown mixture over bottom of a 9 x 13-inch greased baking dish. Spread over hash browns. Repeat layering second 1/2 of hash brown mixture. Top with remaining sausage. Bake at 350\u00b0 for about 1 hour or until casserole is golden brown.
f a variety of different sausage recipes. I know our local grocery
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread 1/2 of the hash brown mixture over bottom of a 9 X 13-inch greased baking dish. Spread 1/2 of the browned sausage over hash browns. Repeat layering second 1/2 of hash brown mixture. Top with remaining sausage. Bake at 350\u00b0F for about one hour or until casserole is golden brown.
Saute sausage and ground beef with onion, green pepper and garlic in a large, heavy saucepan until browned, stirring to crumble sausage.
Drain excess grease.
Stir in remaining ingredients.
Break tomatoes with back of wooden spoon.
Cover and simmer 1 to 1 1/2 hours.
Additional water may be added if needed. Yields 8 servings.
Cook Tennessee Pride Country sausage in a skillet until it loses its pink color, stir to break up sausage and drain off fat. Mix Bisquick, sausage and cheese.
Form into 1-inch balls and bake on cookie sheet in 350\u00b0 oven until brown.
Cook sausage in a skillet, breaking up with a fork as it cooks, until all pink color is gone.
Pour off and discard all but 1/2 cup of accumulated liquid.
Add celery and onion to sausage in a skillet.
Cook onion in a large bowl.
Add sausage mixture, parsley and enough chicken broth to moisten.
Mix together gently. Will stuff one 12 to 14 pound turkey.
Bake excess in an ungreased casserole dish at 350\u00b0 for 30 minutes.
Mix Bisquick, crumbled sausage and crumbled cheese. Mix well; roll into small balls. Cook on cookie sheet at 350\u00b0 for 15 minutes.
Mix together ingredients in a large bowl.
Preheat oven to 400\u00b0.
Make into small balls.
Put sausage balls on glass baking dish.
Spray Pam on dish.
Bake for 25 minutes, turning over to brown both sides.
Drain on paper towels and serve warm.
Fry sausage and drain well.
Add cheese.
Mix.
Serve with Ritz crackers on the side.
It's good to keep it warm in a small crock-pot.
Brown sausage in large skillet on medium-high heat. Drain fat. Set aside.
Melt butter in large saucepan on medium heat. Stir in milk and Gravy Mix with a whisk. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 2 minutes, stirring occasionally.
Stir in cooked sausage, cheese and tomatoes. Cook 3 to 5 minutes or until cheese is melted, stirring frequently.
Heat a large skillet over medium heat. Cook and stir sausage, olive oil, pepper, and sage in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes.
Stir flour into sausage mixture until thoroughly mixed. Pour milk into sausage mixture and reduce heat to medium-low. Cook, stirring frequently, for 5 minutes. Reduce heat to low, cover skillet with a lid, and cook, stirring occasionally, until gravy is thickened, about 10 minutes.
Preheat oven to 350\u00b0.
Brown sausage in skillet and drain. Grate cheese.
Add sausage and mix well.
Add the Bisquick mix. Mix well.
Shape into 1-inch balls and place on cookie sheet about 1-inch apart.
Bake at 350\u00b0 for about 13 minutes or until lightly golden.
Yields about 4 to 5 dozen.
Preheat Oven to 375*.
Using your hands, mix all ingredients until thoroughly combined, and roll into Half Dollar size balls.
Place Sausage Balls on a nonstick cookie sheet and bake for 15-18 minute
Do Not Over Bake.
These balls can be frozen for 30 days and still taste great!
Preheat oven to 375\u00b0F. Lightly spray mini muffin pans with cooking spray, set aside.
Cook sausage in a large skillet over medium-high heat until no longer pink. Drain fat.
Stir together cooked sausage, cream cheese, Worcestershire sauce and shredded cheddar cheese.
Remove biscuits from cans and split each biscuit into two. Place each biscuit round into muffin tin. Scoop sausage mixture into biscuit cups.
Bake for 12 to 15 minutes, until biscuits are golden brown.
Cook sausage. Drain. In bowl, mix cheese, soup, sour cream, French onion dip, peppers, salt and pepper. Fold in hash browns. Mix well. Spread 1/2 of hash brown mixture over bottom of greased 9 x 13 dish. Add half of sausage. Repeat layering. Bake at 350\u00b0 for 1 hour.
Saute sausage, ground beef, onion, green pepper and garlic in large heavy saucepan until browned, stirring to crumble sausage. Drain off excess grease.
Stir in remaining ingredients.
Break tomatoes with back of wooden spoon.
Cover and simmer 1 to 1 1/2 hours.
Additional water may be added, if needed.
Yield: 8 servings.
*You can replace dried onion with regular onion.
Brown sausage and drain grease well.
Mix with other ingredients in crock pot until cheese is melted.
Serve with frito scoops.
Put 2 cups Bisquick in large bowl.
Add crumbled sausage and Cheddar cheese.
Mix together and form into balls about 1-inch in size.
Bake on ungreased cookie sheet at 325\u00b0 for approximately 30 minutes.
Do not let them get too brown.