Easy Sausage Bake Recipes

SAUSAGE BAKE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat 2 1/2 cups milk, eggs, and mustard in a large bowl.
• Spread bread squares into the bottom of a baking dish. Layer mozzarella cheese atop the bread and top with sausage. Pour the egg mixture over the entire dish. Cover the baking dish with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Stir cream of mushroom soup and 1 cup milk together in a bowl. Remove and discard plastic wrap from baking dish. Pour soup mixture over the 'bake.'
• Bake in preheated oven until hot in the center, about 90 minutes.

SUPER EASY: BAKING SAUSAGE

Steps:

• Preheat oven to 400 degrees F.
• Line a 10"x15" jelly roll pan with parchment paper for cooking/baking.
• Place one package of sausage links in the jelly roll pan flat on top of the parchment paper in a single layer.
• When the oven comes up to temperature, place the pan with the sausage on the middle shelf of the oven and bake for 15 minutes.
• When the time goes off remove the sausage from the oven and rotate them to the other side.
• Place them back in the oven for another 10 minutes or until sausage is thoroughly cooked through.
• Remove finished sausage to paper towels or brown paper and blot excess grease off of the links with paper towels.
• Repeat process until entire 3-pounds of sausage is cooked.
• Freeze in portion sized bags.
• Afterward, clean-up is a breeze. Wait for grease to cool and then throw away parchment paper.

OVEN BAKED SAUSAGES WITH POTATOES, VEGETABLE AND GRAVY!

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
• Place Vegetable ingredients in a large bowl. Toss well to coat.
• Add sausages and toss briefly.
• Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.

SAUSAGE EGG BAKE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a large bowl, whisk eggs, milk and pepper; stir in sausage mixture., Transfer to a lightly greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean.

CHEESY SAUSAGE AND EGG BAKE

Steps:

• Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
• Stir remaining ingredients until blended. Pour over cheese.
• Bake uncovered 30 to 35 minutes or until golden brown and set.

SAUSAGE AND EGG CASSEROLE

Steps:

• In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

EASY SAUSAGE BAKE

Steps:

• Preheat oven to 400 degrees.
• Add hot water to stuffing mix; stir till blended. Set aside.
• Saute Italian sausage in a large nonstick skillet over med-high heat until nicely browned.
• Add vegetables to skillet, saute until crisp tender. Drain any oil in skillet.
• Place sausage mixture into a 13 x 9 pan.
• Cover with tomato sauce.
• Cover with prepared stuffing.
• Bake 25 minutes or until heated throughout.

SAUSAGE PASTA BAKE

Steps:

• To make the ragu, heat the oil in a large shallow pan or flameproof casserole. Squeeze the sausagemeat from its skins in small balls straight into the pan. Sizzle for 10 mins until browned (don't worry if the meat breaks up). Add the garlic and sizzle for another minute until starting to turn golden, then stir in the chilli flakes, if using, the tomato purée and vinegar. Tip in the tomatoes and bring to a simmer. Reduce the heat to low and bubble for 30 mins.
• Meanwhile, make the white sauce. Melt the butter in a saucepan and stir in the flour to make a loose paste. Sizzle for a minute, then gradually whisk in the milk. Simmer gently for 10 mins, whisking occasionally to ensure the sauce stays smooth. Season and whisk in the parmesan. Remove from the heat and set aside.
• Cook the pasta in a large saucepan of boiling water for 9 mins, or a minute less than pack instructions. Drain and return to the pan. Scrape most of the white sauce into the pasta and stir to coat. Tip in most of the ragu and most of the mozzarella and stir until just combined. Pour the pasta mixture into a large baking dish and spoon over the remaining white sauce and ragu. Dot with the rest of the mozzarella and sprinkle with extra parmesan. Leave to cool completely, then wrap and chill for up to a day, or freeze for up to two months. Defrost in the fridge for 24 hrs before baking.
• Heat the oven to 190C/170C fan/gas 5. Bake for 25-30 mins until the top is slightly crisp at the edges and the cheese is melted. Leave to rest for 5-10 mins, then take the baking dish straight to the table for people to scoop onto their plates.