Cheesey Sausage Stars Recipes

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CHEESY SAUSAGE BREAD



Cheesy Sausage Bread image

This fun and hearty pull-apart bread is prime game-day food.

Provided by BHG Test Kitchen

Time 2h10m

Number Of Ingredients 14

8 ounce bulk Italian sausage
0.25 cup finely chopped onion
3.25 - 3.75 cup all-purpose flour
1 package active dry yeast
2 teaspoon dried Italian seasoning, crushed
1 cup milk
0.333 cup butter
0.25 cup sugar
0.75 teaspoon salt
1 egg
1.5 cup shredded fontina cheese (6 ounces)
1.5 cup shredded mozzarella cheese (6 ounces)
0.5 cup finely shredded Parmesan cheese (2 ounces)
1 cup basil pesto

Steps:

  • In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.
  • In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
  • Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350°F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.
  • Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.
  • Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.

Nutrition Facts : Calories 365 kcal, Carbohydrate 26 g, Cholesterol 62 mg, Protein 14 g, SaturatedFat 10 g, Sodium 606 mg, Sugar 5 g, Fat 23 g, UnsaturatedFat 6 g

SAUSAGE WONTON STARS



Sausage Wonton Stars image

These fancy-looking appetizers are ideal when entertaining large groups. The cute crunchy cups are stuffed with a cheesy pork sausage filling that kids of all ages enjoy. We keep a few in the freezer so we can easily reheat them for late-night snacking. -Mary Thomas North Lewisburg, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 7

1 package (12 ounces) wonton wrappers
1 pound bulk pork sausage
2 cups shredded Colby cheese
1/2 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
2 bunches green onions, sliced
1/2 cup ranch salad dressing

Steps:

  • Lightly press wonton wrappers onto the bottoms and up the sides of greased miniature muffin cups. Bake at 350° until edges are browned, about 5 minutes., In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the cheese, peppers, onions and salad dressing. Spoon a rounded tablespoon into each wonton cup. Bake until heated through, 6-7 minutes.

Nutrition Facts : Calories 69 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

HOMEMADE SMOKED CHEDDAR SAUSAGES



Homemade Smoked Cheddar Sausages image

Smoky, zesty and oozing with cheese, these homemade smoked cheddar sausages are absolutely perfect for your next grilling party!

Provided by Kimberly Killebrew

Categories     Main Course

Time 6h

Number Of Ingredients 14

32 - 35mm natural hog casings ((about 10 feet))
4 pound boneless pork shoulder (, diced into 1/2 inch cubes)
1 pound pork back fat (, cubed)
2 1/2 tablespoons kosher salt
1 teaspoon Prague powder #1
1 tablespoon sweet paprika powder
1 tablespoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dry ground mustard
1/2 cup non-fat dry milk
1/2 cup ice water
1 pound cheddar cheese (, diced into 1/8 inch cubes)

Steps:

  • Place the diced pork in the freeze for about 45 minutes to get it to a temperature of 32 degrees F (0 celsius). Grind the pork and fat through a 1/4 inch (6mm) die. Grind the meat quickly into the bowl of a stand mixer (ideally have the bowl set atop an ice bath to keep the meat cold) and then grind it all a second time. Chill the meat in the refrigerator while you assemble the spice mixture.In a small bowl combine all the spices.
  • Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mix, dry milk powder and the ice water.Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. If the meat mixture is too dry and stiff, add a little more ice water. Stir the diced Cheddar into the meat mixture and chill it in the fridge while you prepare the sausage stuffer.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.
  • Thread the sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings. Twist the sausages into links (about 6 inches each according to personal preference). Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight.
  • Smoke the Sausages: Preheat your smoker to 175-185 degrees F. Smoke the sausages until their internal temperature reaches 160 degrees F (try to avoid exceeding 160 F or you run the risk of the fat melting and ending up with shriveled sausages). Add a handful of wood chips twice throughout the smoking process. Hickory wood chips and apple wood chips are both great choices for pork.
  • Cool Down the Sausages: Once the sausages reach the correct internal temperature they need to be cooled down very quickly to about 120 degrees F to keep the sausages from continuing to cook and to prevent the casings from shrinking and shriveling. Submerging the sausages in an ice bath is often recommended but I don't like to take the chance of getting water inside the casings. So I prefer the other commonly used method of spraying them with cold water for several minutes in the sink or you can even leave them on the smoker racks and spray them with a garden hose. The important thing is to work quickly and immediately after the sausages reach the right internal temp. Once you get the temp down to around 120 degrees F, let the sausages air dry for an hour or two. Now they're ready to eat. You can keep them stored in the fridge for 3-4 days or freeze them for up to 3 months. If you vacuum seal them you can freeze them a little longer.
  • To reheat the sausages, pan fry them for a few minutes or heat them on the grill.Makes about 24 sausages depending on the diameter of the casings and how tightly they're stuffed.

Nutrition Facts : ServingSize 1 sausage, Calories 338 kcal, Carbohydrate 2 g, Protein 23 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 77 mg, Sodium 902 mg, Fiber 1 g, Sugar 2 g

SAUSAGE-FILLED STARS



Sausage-Filled Stars image

This is a fabulous appetizer; it does take a little time to prepare, but the taste is well worth it. If you want to freeze them for later use, they turn out just as good; just pop them in the freezer after filling the cups and then bake a bit longer then in the original recipe.

Provided by tracy1878

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package square wonton wrappers
1 pound sage-flavored bulk sausage
2 cups shredded Colby cheese
1 bunch green onions, chopped fine
½ red bell pepper, chopped fine
½ green bell pepper, chopped fine
½ cup ranch salad dressing

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line each cup a mini-muffin pan with a wonton wrapper, carefully pressing each into the shape of a cup. Take care to not tear the wrapper as they will tear easily.
  • Bake in preheated oven until golden brown, 8 to 10 minutes. Transfer 'cups' to a baking sheet; repeat until remaining wontons are all baked.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease. Set sausage aside to cool.
  • Stir cooled sausage, Colby cheese, green onions, red bell pepper, green bell pepper, and ranch salad dressing together in a bowl; spoon into the wonton cups.
  • Bake in oven until cheese has melted and is beginning to bubble, 15 to 20 minutes.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 24.7 g, Cholesterol 45.6 mg, Fat 20 g, Fiber 1.4 g, Protein 13.8 g, SaturatedFat 7.5 g, Sodium 763.9 mg, Sugar 1.2 g

CHEESY SMOKED SAUSAGE CASSEROLE



Cheesy Smoked Sausage Casserole image

My version of my grandmother's layered elbow, smoked sausage, stewed tomato, and cheese casserole.

Provided by I ♥ allrecipes

Categories     Main Dish Recipes     Casserole Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

1 teaspoon butter
1 teaspoon olive oil
3 cups elbow macaroni
1 pound smoked beef sausage, cut into bite-size pieces
2 (14.5 ounce) cans stewed tomatoes, chopped, juices reserved
1 sweet onion, diced small
2 ounces shredded sharp Cheddar cheese
2 ounces shredded Monterey Jack cheese
2 teaspoons olive oil, or more to taste
1 teaspoon dried parsley flakes
¼ teaspoon onion powder, or more to taste
¼ teaspoon garlic powder, or more to taste
salt and ground black pepper to taste
1 (8 ounce) package shredded American cheese (such as Kraft® Melts)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
  • Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 358.6 calories, Carbohydrate 26.4 g, Cholesterol 53 mg, Fat 21.1 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 10.4 g, Sodium 914.8 mg, Sugar 3.8 g

CHEESEY SAUSAGE STARS



Cheesey Sausage Stars image

I made these for a get together and now am asked frequently to please make those Sausage Stars! These are a big hit with family and friends.

Provided by Denise Regan

Categories     Other Snacks

Time 25m

Number Of Ingredients 7

1 pkg wonton wrappers
1 lb sausage
1 can(s) (sm can) diced green chilies
1 can(s) (sm can) diced black olives
1 pkg dry ranch dressing mix
8 oz monterey jack cheese shredded
8 oz cheddar cheese shredded

Steps:

  • 1. Cook sausage and drain. Add next 5 ingredients and blend together well. Set aside.
  • 2. Spray muffin pan. Press wonton wrappers into pan and sides to form mini "bowls". (Sides may not come up all the way.)Bake "bowls" 5 mins on 350 degrees. Remove from oven and fill with rounded Tablespoon of sausage mixture.(more or less if prefer) Bake an additional 5 mins then remove from oven. Remove sausage stars from muffin tin and place on platter.
  • 3. After removing sausage stars repeat step 2 until sausage mixture or wonton wrappers are used up.
  • 4. Makes between 3 to 4 dozen depending on how much filling is put into each "bowl"

HIDDEN VALLEY RANCH SAUSAGE STARS



Hidden Valley Ranch Sausage Stars image

These are easy to make you can do the wonton wraps the day or so ahead and have the sausage mixture made in advance then just 5 minutes before serving you fill the wraps and pop them in the oven. For a lighter exterior I prefer to use Spring Roll wraps. Use your regular pork breakfast sausage. if you wish use Italian sausage or bratwurst

Provided by Bergy

Categories     Veal

Time 25m

Yield 60 mini wraps

Number Of Ingredients 8

1 lb cooked crumbled sausage meat, casings removed (2 cups cooked)
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups monterey jack cheese
1 cup hidden valley original ranch salad dressing, prepared from mix
1 (2 1/4 ounce) can sliced black olives
1/2 cup chopped sweet red pepper
1 (60 count) package wonton wrappers
vegetable oil

Steps:

  • Heat oven to 350 degrees F.
  • Combine drained cooked sausage meat with the cheeses, salad dressing, olives and red pepper
  • Lightly oil mini muffin tins and press a wrap in each tine so there are 4 wings sticking out
  • Brush with oil bake 5 minutes until golden, remove wraps from pan, place on a baking sheet
  • Fill wraps with the sausage, cheese mixture
  • Bake for 5 minutes or until the cheese is bubbly& brown.

Nutrition Facts : Calories 89.2, Fat 6.1, SaturatedFat 2.2, Cholesterol 13, Sodium 178.2, Carbohydrate 5.1, Fiber 0.2, Sugar 0.2, Protein 3.4

CHEESY SAUSAGE & BEAN PIES



Cheesy sausage & bean pies image

Bake these pies for an after-school dinner the whole family will love. Shop-bought pastry makes them quick and easy to prepare, and you can use canned beans from the back of the storecupboard

Provided by Cassie Best

Categories     Dinner, Supper

Time 1h5m

Number Of Ingredients 10

400g can chopped haricot beans , drained and rinsed
4 sausages , cooked, then sliced into rounds
150g passata
pinch of dried oregano
4 spring onions , chopped
pinch of sugar
320g ready-rolled puff pastry sheet
50g cheddar , grated
1 egg , beaten
salad , to serve

Steps:

  • Heat the oven to 200C/180C fan/ gas 6. Combine the beans, sausages, passata, oregano and spring onions with some seasoning and the sugar.
  • Unroll the pastry and cut into four rectangles. Spoon the bean and sausage mixture onto one side of each rectangle, leaving a 1cm border - so you can fold the pastry like a book. Sprinkle the cheddar over the bean and sausage mixture.
  • Brush some egg around the edges, then fold the pastry over to enclose the filling. Seal the edges by pressing with a fork, then put on a baking sheet lined with baking parchment. Brush with more egg, and cut a small hole in the top of each pie for steam to escape. Will keep chilled for up to 24 hrs. Heat the oven to 180C/160C fan/gas 4.
  • Bake on the middle shelf for 40 mins until golden. Leave to cool for 5 mins, then serve with salad.

Nutrition Facts : Calories 570 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium

EASY SAUSAGE STARS



Easy Sausage Stars image

Awesome quick and easy appetizer

Provided by Rhonda Gibson

Categories     Meat Appetizers

Number Of Ingredients 5

1 lb ground pork sausage
1/2 c ranch dressing
4 oz cream cheese
2 c cheddar cheese, shredded
1 pkg tostitos scoops

Steps:

  • 1. Preheat Oven to 375°. Brown sausage and drain well on paper towels. Return sausage to skillet and stir in cream cheese until melted. Remove from heat and cool slightly. Stir in ranch dressing and cheddar cheese. Fill scoops with sausage-cheese mixture. Arrange the filled scoops on a cookie sheet or baking pan. For less greasy cups, bake on a wire rack set on top of the cookie sheet. Bake 8 to 12 minutes, or until cheese is melted and bubbly.

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From tfrecipes.com


CHEESY SAUSAGE STARS | SAUSAGE STARS, YUMMY APPETIZERS ...
Jun 30, 2016 - Scouring the stacks and stacks of mags and books that decorate my shelves and floors for Christmas/holiday recipes, I came across a vintage gem that was added to the "to-make" list, immediately. From a Better Homes & Gardens from 1992 had an add for Hidden Valley Sausage Stars, I followed up this discovery with a…
From pinterest.ca


CHEESY SAUSAGE STARS RECIPE - IG.HILOVED.COM
Gwakọta ngwakọta sausage dị mma, cheese Cheddar, cheese Monterey Jack, mgbakwasa nri, na oliv. Mix ọma. Jupụta okpukpu cupton ọ bụla na nchịkọta sausaji, jiri ngwakọta niile. Achịcha juru na-etinye ihe dị ka minit 5 ruo 10 ruo mgbe agbaze na bubbly. Dịrị ezumike maka minit 10, wee jee ozi ọkụ.
From ig.hiloved.com


CHEESY SAUSAGE STARS RECIPE - MASTERCOOK
Cheesy Sausage Stars Recipe. Cheesy Sausage Stars Recipe. Date Added: 10/4/2015 Source: homecooking.about.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click …
From mastercook.com


CHEESY SAUSAGE STARS RECIPE - SN.HILOVED.COM
Cheesy Sausage Stars Recipe. by Peggy Trowbridge Filippone; Share on Facebook Share on Twitter. Crispy baked wonton makapu azere ne cheesy sausage, onion, uye garlic musanganiswa. Izvi zvinyorwa zviduku zvinogadzira chigunwe chikuru chekudya chekudya kumapato kana chimwewo, kunyanya. Zvamunoda . 1 pound bulk ; sausage; 1/2 kapu tsvuku …
From sn.hiloved.com


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