SAUSAGE CASSEROLE
Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!
Provided by WILLIAM ROSSBACH
Categories Breakfast and Brunch Potatoes
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
- Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 7.9 g, Cholesterol 188.1 mg, Fat 26.3 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 13.3 g, Sodium 754.7 mg, Sugar 1.3 g
DRUNKEN SAUSAGES AND PEPPERS WITH HERO ROLLS
Provided by Dave Lieberman
Categories Beer Garlic Onion Bake Sauté Sausage Bell Pepper Fall Tailgating
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F. Heat a large, ovenproof, nonstick skillet (no plastic handles!) over medium-high heat. Add the sausages and cook them, turning once in a while, until they're nice and brown almost all over, about 10 minutes. (They'll curl up a little as they cook, so it'll be hard to brown them on all sides. Don't sweat it.) Poke each link 4 or 5 times with a fork as they cook to release some of their juices.
- Remove the sausages from the pan and set aside. Press the garlic into the juices in the pan, stir it around until you can smell it, and then add the peppers. Season them lightly with salt and red pepper, and cook about 8 minutes, tossing them around until they're wilted and starting to brown. Add the sausages to the pan.
- Pour the beer, bring it to a boil, and then put the pan in the oven. Cook until most of the liquid has evaporated (you'll want a little to spoon on the sandwiches), the peppers are tender, and the parts of the sausages poking up are browned, 25 to 30 minutes. You can make the sausages and peppers before people come over and then heat them over low heat half an hour beore you're ready to serve. Serve hot along with a basket or plate of hero rolls, split open and ready for stuffing.
DRUNK SAUSAGES
Make and share this Drunk Sausages recipe from Food.com.
Provided by Darlene Summers
Categories Potluck
Time 50m
Yield 20 appetizers, 20 serving(s)
Number Of Ingredients 5
Steps:
- Combine all but smokies in a small saucepan; add sausages and simmer for 45 minutes.
- Serve with toothpicks or fancy picks.
Nutrition Facts : Calories 95.2, Fat 6.2, SaturatedFat 2.1, Cholesterol 14.5, Sodium 332.1, Carbohydrate 3.1, Sugar 2.8, Protein 3
DRUNKEN SAUSAGE
As with a lot of foods, this one is better made the day before so the flavors can all absorb. I reheat in my slow cooker for parties as an appetizer or over a hearty pasta for a meal.
Provided by Shelley Maurer
Categories Meat Appetizers
Time 2h45m
Number Of Ingredients 8
Steps:
- 1. Slow roast Italian sausage. Drain off grease and cool slightly. Slice diagonally.
- 2. Clean and slice peppers into 3/4 inch slices.
- 3. Clean and slice onion into 1/2 inch slices.
- 4. Sauté peppers and onion in olive oil until tender. Add garlic, sliced sausage, wine and red pepper flakes. Stir in tomato paste and simmer until wine is reduced to almost nothing.
- 5. Serve with slices of a crusty baguette, on a bomber bun or over pasta
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