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