SAUSAGE SQUARES
An easy 3-ingredient breakfast bake made with sausage, cream cheese, and crescent roll dough.
Provided by Jaclyn Shimmel
Categories Breakfast
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 F. Spray or grease a 9 x 13 baking sheet or baking pan.
- Brown sausage in a skillet. Drain. Stir in cream cheese until well mixed. Set aside.
- Spread one roll of crescent dough out from edge to edge onto a non-stick baking sheet (or baking sheet coated with non-stick spray).
- Top with sausage mixture, spreading it out evenly until ¼ in. from the edge.
- Cover with the second sheet of crescent roll dough. Spread the dough out to cover the sausage and press to seal up the ends.
- Bake uncovered until golden brown, about 10 minutes. Cut into squares. Garnish with green onions before serving, if desired.
Nutrition Facts : Calories 297 calories, ServingSize 1
SAUSAGE SQUARES
Make and share this Sausage Squares recipe from Food.com.
Provided by JKRunning
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- unroll crescent dough into a greased 13-in. x 2-in. baking dish; seal seams and perforations.
- Bake at 375 for 6 minutes or until golden brown.
- Meanwhile, in a skillet, cook sausage and onion over meduium heat until meat is no longer pink; drain.
- In a bowl, combine the eggs, milk, green pepper, oregano, pepper and garlic salt; pour over crust.
- Sprinkle with sausage mixture.
- Bake for 15-20 minutes.
- Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 246.8, Fat 14.2, SaturatedFat 5.6, Cholesterol 160.2, Sodium 231.8, Carbohydrate 11.4, Fiber 0.8, Sugar 1.3, Protein 17.3
SAUSAGE, ONION AND BELL PEPPER BROCHETTES WITH GRILLED KICKED UP POLENTA SQUARES
Provided by Emeril Lagasse
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat a gas or charcoal grill. Thread the sausages, red and green bell pepper pieces, and onions alternately onto the skewers. Grill the brochettes until the sausage is cooked through and the vegetables are lightly charred, turning occasionally, about 8 to 12 minutes. Meanwhile, place the polenta squares on the grill and cook until warmed through and marked by the grill, about 2 to 3 minutes per side.
- Remove the brochettes and grilled polenta from the grill. With the prongs of a fork, slide the sausages and vegetables from the skewers and serve on top of the grilled polenta squares.
- In a heavy medium saucepan, bring the water to a boil over high heat. Stir the polenta and salt into the water, lower the heat to medium-low and simmer, covered, stirring from time to time. Cook until the polenta is cooked through and thickens, about 20 to 25 minutes.
- Remove the pan from the heat and stir in the cheese and jalapenos until smooth. Pour the polenta into a lightly oiled, shallow baking dish. Cover tightly with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days in advance.
- Run a knife around the edge of the baking dish and unmold the polenta onto a cutting board. Cut into 3-inch by 3-inch squares and keep cool, wrapped, until ready to grill.
SAUSAGE, PEPPER, AND ONION SANDWICHES
One of my favorite fair foods that I always looked forward to, until I learned how to make them myself. Serve on Italian hoagie rolls.
Provided by wannabe chefette
Categories World Cuisine Recipes European Italian
Time 6h30m
Yield 25
Number Of Ingredients 12
Steps:
- Cut the sausages apart into individual links if necessary, place the sausage links into a large skillet over medium heat, and brown them on all sides. Set the sausages aside, reserving the pan drippings.
- Pour the whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid; stir in the grated Parmesan cheese, garlic powder, Italian seasoning, sugar, and onion powder. Bring the mixture to a boil; add the cooked sausages, pan drippings, green peppers, and onions. Reduce heat to low, cover, and simmer until the vegetables are very tender and the sauce has thickened, about 6 hours. Serve on Italian hoagie buns.
Nutrition Facts : Calories 478.9 calories, Carbohydrate 50.9 g, Cholesterol 36.4 mg, Fat 21.5 g, Fiber 4.6 g, Protein 20.6 g, SaturatedFat 7.1 g, Sodium 1491.3 mg, Sugar 8.1 g
SAUSAGE SANDWICH SQUARES
As Sunday school teachers, my husband and I often host youth groups, so I dreamed up this "handy" recipe to feed some hungry teenagers. They loved this pizza-like sandwich and still request it when they visit. -Mary Merrill, Bloomingdale, Ohio
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the salt, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes. , Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink; remove with a slotted spoon and set aside. In drippings, saute peppers and onion until tender; drain. , Press half of the dough onto the bottom and 1/2 in. up the sides of a greased 15x10x1-in. baking pan. Spread sausage evenly over crust. Top with peppers and onion. Sprinkle with mozzarella cheese. Roll out remaining dough to fit pan; place over cheese and seal edges. , In a small bowl, beat egg and water. Stir in remaining ingredients. Brush over dough. Cut slits in top. Bake 20-25 minutes or until golden brown. Cut into squares.
Nutrition Facts : Calories 290 calories, Fat 15g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 458mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.
GRANDMA'S ONION SQUARES
My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. -Janet Eddy, Stockton, California
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and the pepper., Meanwhile, in a large bowl, combine flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions., Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm.
Nutrition Facts : Calories 256 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 447mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
SAUSAGE SQUARES
These are good for a brunch buffet along with some sort of an egg casserole.You can also cut them into smaller square to serve as appetizers.This can also be made in advance and frozen. Just reheat in a low oven before serving. This recipe can be doubled and baked in a greased two quart casserole.Originally from the food section of the Houston Chronicle.
Provided by Leslie in Texas
Categories Breakfast
Time 40m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Cook sausage and onion.
- over low heat until sausage is browned; drain off excess grease.
- Add cheeses, whole egg,hot sauce, salt, and parsley.
- Make a dough by mixing the baking mix with milk and mayonnaise-it will be a sticky dough.
- Spread half of dough over bottom of a well-greases 8 inch square pan.
- Cover with sausage mixture.
- Spread remaining dough over sausage mixture; brush with beaten egg yolk.
- Bake for 25-30 minutes in a preheated 400 degree oven.
- Cut into squares and serve hot.
Nutrition Facts : Calories 180.1, Fat 11.1, SaturatedFat 3.5, Cholesterol 52.9, Sodium 621.9, Carbohydrate 11.7, Fiber 0.4, Sugar 2.3, Protein 7.9
SPICY SAUSAGE BREAKFAST SQUARES
Enjoy a sausage and cheese egg bake that's bountiful enough to serve a crowd!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain. Stir in bell pepper; remove from heat.
- In large bowl, beat flour, salt, crushed red pepper, milk and eggs with wire whisk until smooth. Pour into baking dish. Spoon pork mixture over batter. Sprinkle with cheese.
- Bake 22 to 27 minutes or until top is golden brown.
Nutrition Facts : Calories 190, Carbohydrate 14 g, Cholesterol 80 mg, Fiber 0 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g
SAUSAGE AND ONION SQUARES
Number Of Ingredients 9
Steps:
- Cook sausage and onion until brown and onion is tender. Drain well. Combine Bisquick, milk, and 1 egg; mix well. Spread mixture in a greased 9x13x2-inch baking dish. Sprinkle with caraway seeds. Top with sausage and onion mixture. Combine sour cream, salt, and remaining egg and blend well. Pour over sausage mixture and sprinkle with paprika. Bake at 350° for 25-30 minutes. Cut into squares.
Nutrition Facts : Nutritional Facts Serves
SAUSAGES WITH STICKY ONION GRAVY
A classic British recipe, cooked to perfection
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Fry sausages for 15 mins or until browned, then remove from pan and keep warm. Heat onions in same pan, then add flour, stirring for 1 min. Add thyme, then gradually add stock. Bring to boil then simmer for 5 mins until smooth. Add Worcestershire sauce, season and serve with sausages.
- For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.
Nutrition Facts : Calories 413 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 3.24 milligram of sodium
SAUSAGES WITH QUICK ONION GRAVY
A simple idea for homemade gravy turns this family supper into something far more interesting
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the onions into a roasting tray and drizzle with the vinegar and seasoning. Sit the sausages on top and roast for 30 mins, stirring halfway.
- Pour over the stock and Worcestershire sauce, return to the oven and cook for 10 mins more. Serve with the mash and green beans.
Nutrition Facts : Calories 400 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.39 milligram of sodium
SAUSAGES WITH BROWNED ONIONS
Swapping out tangy sauerkraut for browned onions turns this savory favorite into a sweeter dish. Serve with applesauce and brown mustard, which are delicious with sausage.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Cook onions until browned on one side, about 5 minutes. Flip onions. Add caraway seeds, and season with salt and pepper.
- Add sausages, and cook, turning often, until browned and plump on all sides, about 15 minutes (adjust heat if onions are browning too quickly). Remove from heat, and add wine, swirling to incorporate. Transfer onions and sausages to a platter; tent with foil to keep warm.
SAUSAGES IN ONION GRAVY
A very easy recipe for sausages. Yummy and filling with mashed potatoes.
Provided by marianne
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Boil sausages in large pan of water for 5 minutes; drain and peel off skin. Chop up sausages.
- Heat oil in a large fry pan and fry onion until soft and golden. Remove pan from heat and add flour. Stir slowly adding water until well combined. Return to heat and bring to boil, stirring. Add beef cubes, Worcestershire sauce, tomato sauce, salt and pepper; mix well.
- Reduce heat and add cooked sausages. Cover and simmer for 20 minutes.
Nutrition Facts : Calories 171 calories, Carbohydrate 8.8 g, Cholesterol 41 mg, Fat 10.6 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 2.8 g, Sodium 799 mg, Sugar 2.3 g
ROASTED SAUSAGES WITH GRAPES AND ONIONS
You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.
Provided by Melissa Clark
Categories easy, weekday, sausages, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
- After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
- Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
- Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
- Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.
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