Hearty Sausage Cheesecake Recipes

HEARTY SAUSAGE STEW

Steps:

• In a large saucepan, cook sausages over medium heat until a thermometer reads 160°. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings. Cut sausages into 1/2-inch slices; set aside., In the drippings, saute onion and pepper until crisp-tender. Stir in the broth, tomatoes, apple juice, parsley, garlic, basil, oregano and sausages. Bring to a boil; add pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender., Serve immediately or cool and freeze in freezer containers for up to 3 months. , To use frozen stew: Thaw in the refrigerator overnight. Transfer to a saucepan; add water to thin if necessary. Cover and cook over medium heat until hot and bubbly, stirring occasionally.

HEARTY TOMATO SAUSAGE PENNE BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package.
• Meanwhile, in 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 minutes, stirring occasionally. Stir in bell pepper. Cook about 2 minutes or until sausage is no longer pink; drain. Return to skillet. Add soup and basil to sausage mixture; heat to boiling.
• Drain pasta; place in baking dish. Sprinkle with 1 cup of the cheese crumbles. Pour sausage mixture over pasta.
• Cover with foil; bake 25 minutes. Remove foil; sprinkle with remaining cheese crumbles. Bake 3 to 5 minutes longer or until cheese is melted.

SAVORY SUMMER CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
• Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
• While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
• Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
• Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
• Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
• Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
• Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

SAUSAGE CHEESECAKE APPETIZER

Steps:

• In a small bowl, combine the bread crumbs, cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Meanwhile, drain sun-dried tomatoes, reserving 1 tablespoon oil. Chop enough sun-dried tomatoes to measure 1/2 cup and set aside. (Save remaining tomatoes for another use.) In a large skillet, cook sausage over medium heat until no longer pink; drain. Add garlic, cook 1 minute longer., In a large bowl, beat the cream cheese, cream and reserved sun-dried tomato oil until smooth. Add eggs; beat on low speed just until combined. Stir in the mozzarella cheese, onions, basil, sausage mixture and sun-dried tomatoes. Pour over crust. Return to baking sheet. Bake for 35-40 minutes or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve at room temperature with crackers.

SLOW COOKER HEARTY CHEDDAR-TOPPED SAUSAGE STEW

Steps:

• Prick sausages all over with fork (to keep them from bursting).
• Melt butter in large skillet over medium heat. Add sausages and cook until browned on all sides. Transfer to plate and set aside.
• Add onions or leeks, shallots and garlic to skillet and cook, stirring, until softened, about 5 minutes.
• Scrape onion mixture into slow cooker. Add potatoes, 1/2 cup of chicken broth, green peppers, tomatoes, lentils, vinegar and brown sugar. Add 1 teaspoon of rosemary and reserved sausages.
• Cover slow cooker and cook on low setting for 8 to 10 hours or until stew is thick, adding more of remaining broth if needed toward end.
• Season with salt and pepper. If stew is too acidic, add small pinch of additional brown sugar. Serve topped with cheese and sprinkled with remaining rosemary.

JIMMY DEAN HEARTY SAUSAGE MINI QUICHES

Steps:

• Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well.
• Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.

HEARTY SAUSAGE CASSEROLE

Steps:

• Cook sausage until no longer pink; add green and red peppers and onion.
• Cook for 2 minutes.
• Add the next 9 ingredients; mix well.
• Place in greased 3 qt casserole.
• Mix crumbs and butter; sprinkle on top.
• Bake at 350* for 40 minutes.

HEARTY SAUSAGE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Mix flour and crushed tortilla chips together.
• Pour mixture in the springform pan.
• Add melted butter, mix and press into pan creating a crust.
• Bake for 7 minutes.
• When crust is done baking, allow to cool in freezer for 10 minutes.
• Spray sides of the pan with non-stick cooking spray.
• Preheat oven to 300 degrees.
• Mix Cream Cheese together with flour, in a mixer on medium speed.
• When flour is nicely incorporated, add egg, reduce speed to low.
• Saute sausage, peppers, onions, ketchup, garlic, and pepper together until sausage is fully cooked.
• Add mixture into cream cheese batter.
• Pour mixture into pan.
• Bake for 30-45 minutes, or until cake shakes VERY SLIGHTLY in the center.
• Let cool for 30 minutes, outside of oven.
• Refrigerate for at least 3 hours.
• Enjoy,(optional)reheat slightly when serving.