Breakfast Sausage Hot Dish Recipes

BREAKFAST SAUSAGE

Breakfast Sausage image

Make a batch of Alton Brown's homemade Breakfast Sausage for Food Network.

Provided by Alton Brown

Categories main-dish

Time 1h45m

Yield 2 pounds or 16 (2-inch) patties

Number Of Ingredients 11

Ingredients

2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes

Steps:

Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

SAUSAGE HOT DISH

Sausage Hot Dish image

I normally don't cook foods in the microwave, but this meal is the exception! The flavorful combination of ground beef and sausage makes it unique. We like it a lot. --Carol Rydman, Midland, Michigan

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
3 medium potatoes, peeled and cut into 1/4-inch slices
2 medium carrots, thinly sliced
1 small onion, thinly sliced
1 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
1 pound bulk pork sausage
2 cups shredded cheddar cheese

Steps:

Crumble half of the beef into a 2-1/2-qt. microwave-safe dish. Layer with half of the potatoes, carrots and onion. Sprinkle with half of the thyme, salt and pepper. Repeat layers. Pour water over top. Cover and microwave at 70% power for 16 minutes. Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain. Spoon over beef mixture. Microwave, uncovered, on high for 5-7 minutes. Sprinkle with cheese. Heat 30 seconds longer. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 358 calories, Fat 23g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 730mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

KNOEPHLA SAUSAGE HOTDISH

Knoephla Sausage Hotdish image

Knoephla are chewy little German dumplings that are super popular in this region, as much of it was settled by German immigrants. Most commonly, knoephla are found in a creamy potato soup, but they also make a great addition to hotdish! This one builds on the German theme with mustard, sauerkraut (which cuts the richness of an otherwise very hearty dish), and a crunchy pretzel topping!

Provided by Molly Yeh

Categories main-dish

Time 2h25m

Yield one 8-inch square hotdish

Number Of Ingredients 21

Ingredients

3 1/4 cups (420 grams) all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 1/4 teaspoons kosher salt, plus more for cooking
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1 large egg
1/2 cup chopped fresh flat leaf parsley
1 teaspoon olive oil
Nonstick cooking spray, for the baking dish
3/4 pound bulk raw pork sausage (you can use raw sausage links and remove casing too)
2 tablespoons olive oil
1 small red onion, thinly sliced
1 cup sauerkraut, drained
1 teaspoon fennel seeds, toasted
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
3 cups whole milk
1 cup pretzels
1/2 cup chopped fresh flat leaf parsley

Steps:

For the knoephla: Combine the flour, baking powder, salt, pepper and nutmeg in a large bowl. Whisk to combine. Mix the egg with 1 cup water in a small bowl and add to the dry ingredients. Add the parsley to the mixture. Mix all together and knead until the dough has come together, taking care not to overmix.
Place the dough on a floured surface. Roll out to 1/2-inch thickness. Cut into 1/2- to 3/4-inch squares.
Bring a pot of salted water to a boil. Cook the knoephla in 3 or 4 batches, depending on the size of your pot, until cooked through, 7 to 10 minutes. Remove with a slotted spoon or spider and add to a large bowl. Toss with the olive oil to prevent the dumplings from sticking and set aside.
For the hotdish: Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish.
In a skillet over medium heat, add the sausage and cook until browned and cooked through. Remove the cooked sausage from the skillet and add to the bowl with the knoephla.
In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and cook until softened. Add the sauerkraut and cook until the mixture has caramelized. Add toasted fennel seeds, salt and pepper. Cook for another minute, then remove the mixture to the bowl with knoephla and sausage.
In the same skillet, add the butter and flour and whisk together, stirring up any brown bits at the bottom of the skillet. Cook for 1 to 2 minutes. Add the milk in four additions, whisking continuously, allowing the mixture to thicken before adding each addition. Season with salt and pepper. Cook until the mixture is thick enough to coat the back of a spoon.
Add the knoephla, sausage, onion and kraut mixture to the pot of gravy and mix until combined. Pour into the greased baking dish.
Place the pretzels in a zip-top bag and crush with a rolling pin. Add the remaining tablespoon olive oil to the bag and shake up to coat the pretzels. Top the baking dish with the pretzel crumbs. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
Garnish with the parsley before serving.

HOT SAUSAGE AND VEGETABLE BREAKFAST CASSEROLE

Hot Sausage and Vegetable Breakfast Casserole image

Imho, you can't have enough recipes for breakfast casseroles! Especially when they are equally yummy for dinner. This recipe was adopted for Recipezaar.

Provided by Nimz_

Categories Breakfast

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces mild bulk sausage (we use Jimmy Dean)
12 ounces spicy bulk sausage (we use Jimmy Dean)
10 eggs, lightly beaten
1 cup sour cream
1 medium yellow onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
16 ounces mushrooms, sliced
2 cups cubed American cheese or 2 cups Velveeta cheese

Steps:

Preheat oven to 350 degrees F.
Cook sausage.
Drain grease and set aside to cool slightly.
In a large, deep baking dish (we use 9 X 13 baking pan) add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms and cheese.
Stir very well to mix thoroughly.
Salt and pepper to taste.
Bake for 1 hour or until golden brown and eggs are set.

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