Category: Breakfast Sausage

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Sausage Balls

  • 1 pound hot country-style ground sausage
  • 3 ½ c. sharp Cheddar cheese, grated
  • 2 c. Bisquick or other baking mix

 

Preheat oven to 400° Fahrenheit.

Combine all the ingredients in a bowl and mix with your hands so there are no dry crumbs. Form into balls about 1 inch in diameter. Refrigerate overnight or freeze.

Remove from refrigerator or freezer and place on a baking sheet. Bake until the balls are golden brown, about 8 to 10 minutes.

Serve immediately.

Yield: About 6 dozen.

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Tater Tot Casserole

Ingredients:

1 lb light pork sausage (Jimmy Dean is what we use)
2 (10 1/2 ounce) cans cream of mushroom soup (We also sometimes substitute cream of chicken, too)
1 -2 cup cheddar cheese (however much you desire, we love cheese!)
frozen tater tots (we like to cover the top by lining them up)

Directions:

1 Cook sausage and drain.
2 Add soup and stir.
3 Put soup mixture on bottom of 9×9 pan.
4 Place tater tots on top. I like to cover it fairly well.
5 Sprinkle cheese over top.
6 Bake at 350 for 30 minutes. You can optionally broil the top for a couple of minutes for a little extra crisp.

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Dublin Coddle Recipe

Ingredients

  • 3 cups low sodium beef broth
  • 1 pound smoked sausages, cut into thin rounds
  • 1/2-pound thick-sliced good quality smoked bacon, chopped into cubes
  • 2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
  • 2 yellow onions, sliced into thin rounds
  • 3 large carrots, sliced into thin rounds (about 1-1/2 cups of carrot rounds)
  • salt and fresh ground pepper to taste
  • 2 tablespoons chopped fresh parsley

 

Instructions

  1. Preheat oven to 425F.
  2. In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
  3. Reduce heat to low and simmer for 10 minutes.
  4. Transfer sausages and bacon to a bowl and reserve the broth.
  5. Lightly grease a dutch oven or casserole dish with cooking spray.
  6. Spread one-third of the potatoes on the bottom of the casserole dish.
  7. Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
  8. Spread a layer of the previously prepared sausages and bacon over the layer of onions.
  9. Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
  10. Pour the reserved broth over the entire dish.
  11. Cover with a lid and bake in the oven for 40 minutes.
  12. Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
  13. Remove from oven and let stand 5 minutes.
  14. Ladle into bowls and garnish with fresh parsley.
  15. Serve.