Sausage Christmas Cake Recipes

SAUSAGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
• In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well.
• In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
• Stir baking soda into coffee.
• Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
• Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack.

CHRISTMAS SAUSAGES

Steps:

• In a large saucepan, combine the cranberry sauce, BBQ sauce, soy sauce, mustard, honey, salt and orange zest. Warm over medium-low heat, stirring, until everything is combined. Bring to a low simmer and allow it to bubble gently until slightly thickened, 5 to 7 minutes.
• Add the sausages to the pan and stir. Allow the sausages to warm through, about 5 minutes. Transfer to a chafing dish or warming dish. Serve with toothpicks on the side.

SAUSAGE JOHNNYCAKE

Steps:

• Preheat oven to 400°. In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes., Meanwhile, in a 9-in. cast-iron skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange 8 links in a spokelike pattern in same skillet or in a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages., In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs., Stir egg and vanilla into cornmeal mixture; add to dry ingredients and stir just until blended. Pour batter over sausages. , Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm, with syrup.

SAUSAGE CAKE

Steps:

• Mix all ingredients by hand in a large mixing bowl.
• You will bake it like a fruit cake.
• Fill pan almost full (I use an angel food cake pan).
• Cover with paper last hour of baking.
• Bake at 325 degrees Fahrenheit for 1-1/2 hours.
• Bake until toothpick in center comes out clean.
• Cool; wrap in waxed paper or foil.
• In olden days, cakes were wrapped in wine-dampened cloth to keep them moist and mellow.
• Store in air-tight container in cool place.
• This recipe has been passed down from my native American ancestors: my Grandpa was half Cherokee, half Cheyenne.

SAUSAGE CHRISTMAS CAKE

Steps:

• Mix together cinnamon, nutmeg, cloves, and flour in a bowl.
• Add sausage, coffee, sugars, and eggs to the dry ingredients. Add raisins and nuts. Pour into an ungreased angel food cake pan.
• Bake in preheated oven at 350 degrees F (175 degrees C) for 1 hour or till a toothpick comes out clean.
• Garnishes may be added such as drizzled white frosting with whole cherries and mint leaves. This cake is so moist. If you like the flavor of rum you can wrap a rum-soaked damp cloth around it and refrigerate for several weeks. Best served with a spoonful of whipped cream.

CHRISTMAS DINNER SAUSAGE ROLL

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Line a large baking tray with baking parchment. Unroll the pastry and cut in half lengthways. Spread the cranberry sauce down the middle of each half, leaving a 1-2cm border at each side.
• Combine the mince with the stuffing mix and 1 tbsp water, then season. Spoon the mixture over the cranberry sauce, pressing down slightly, then lay the chipolatas on top in a line across the middle of each pastry half. Brush some of the egg along one edge of each pastry half, then fold up and over the filling, and press to seal to make two long sausage rolls. Turn them so the seams are underneath. Cut both into eight pieces (you should have 16 in total), then transfer to the tray. Brush with the remaining egg, then press a sage leaf on top of each roll. At this stage, you can freeze the rolls on the tray. Transfer to a container to keep frozen for up to two months.
• Bake for 25-30 mins until golden (or 35-40 mins from frozen). Serve warm with gravy for dunking. Will keep chilled in an airtight container for up to three days.

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.

SAUSAGE CAKE

Steps:

• Mix sausage with sugar.
• Add beaten egg and mix well.
• Add the baking soda to the coffee; stir mixture into sausage; mix well.
• Add the raisins, nuts, salt, flour and the spices; mix well. Batter will be stiff.
• Grease the sides of a 9" tube pan. Line bottom with waxed paper.
• Turn batter into prepared pan.
• Bake at 350 degrees Fahrenheit for about 1 hour or until cake shrinks from sides of pan.
• Cool and frost with caramel frosting.
• CARAMEL FROSTING:.
• Combine brown sugar, granulated sugar, butter and light cream in a saucepan.
• Boil to the softball stage, 234 degrees Fahrenheit on a candy thermometer.
• Cool and beat until thick enough to spread on cooled cake.

SAUSAGE NUT STUFFING CAKE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Have ready an 18-20cm springform cake tin. Heat the oil and butter and gently fry the shallots and celery for 5 mins without colouring them. Tip into a bowl and add the breadcrumbs, sausagemeat, walnuts, orange zest and sage. Add plenty of pepper and a little salt, if using, and mix together with your hands. Add the egg, then mix well.
• Arrange the bacon slices in the tin, leaving 5cm strip on the base, then lay them up around the sides of the tin and let the excess hang over the edge. Carefully fill the tin with the stuffing mix, levelling it on top. Fold the bacon over the top of the stuffing, gathering and twisting the ends loosely in the centre. Scatter over the remaining walnuts, pressing them in slightly.
• Set the tin on a baking sheet to catch any juices that escape, then bake for 40-45 mins until the top is golden. Cool in the tin for 10 mins, then remove onto a serving plate and scatter with parsley. Cut into wedges to serve.