Sausagebaconbites Recipes

VENETIAN SAUSAGE BITES

Steps:

• Fill a large, deep skillet 1/2 way with water. Bring the water to a steady simmer and add the sausages. Poach the sausages for 6 to 7 minutes, until firm.
• Drain the sausages and slice into bite-size pieces. In a large skillet, heat 2 tablespoons olive oil. When hot, add the sausage and cook until brown. Drain off the fat and add the balsamic vinegar. Simmer until vinegar is reduced and syrupy. Serve immediately.

CREAMY SAUSAGE BOLOGNESE RECIPE BY TASTY

Steps:

• In a large pot, set on medium heat, add the olive oil and sauté the onions, celery, carrots, and garlic until they are soft, about 10-15 minutes.
• Add garlic and cook for an additional 2-3 minutes.
• Add the ground beef and the sausages. Season with salt and pepper, and break up the meat with a spoon and frying until no longer pink.
• Next, add the tomato paste, Italian seasoning, and red wine. Stir and reduce until the wine has almost completely evaporated.
• Now add all the remaining ingredients, except the parmesan and cream. Stir to ensure everything is well mixed.
• Simmer for 30 minutes to 3 hours. The longer the simmer, the deeper and more concentrated the flavor.
• Stir in the parmesan and cream to the sausage bolognese.
• Add the cooked pasta to the sauce.
• Serve with more parmesan, if desired.
• Enjoy!

SAUSAGE SAGE BISCUITS

Steps:

• Put the sausage in a large cast-iron or other heavy skillet. (If it's in links, squeeze it into the pan, and discard the casing.) Turn the heat to medium and cook, stirring and breaking the sausage into tiny bits, until browned and cooked through, about 8 minutes. If the sausage sticks to the pan, add 1/2 teaspoon neutral oil. Remove from the heat and cool to room temperature. You should have a scant 2 cups cooked sausage bits.
• Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt and pepper.
• Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form with some peanut-size pieces remaining. Toss in the chopped sage and sausage until evenly coated. Add the buttermilk and mix with a fork until no dry bits remain and mixture forms a mass.
• Lightly flour a work surface and turn the dough out onto it. With lightly floured hands or rolling pin, pat or roll the dough into an 8-by-10-inch rectangle (about 1/2-inch thick). Using a sharp knife or bench scraper, cut the dough into 2-inch squares. Put on the prepared sheet, spacing 1 inch apart.
• If the dough has softened, refrigerate or freeze until stiff. Brush the tops of the dough squares with butter and press a sage leaf onto each. Grind pepper on top.
• Bake until well risen, and the edges are just beginning to brown, about 20 to 25 minutes.
• Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.

EASY SAUSAGE BISCUIT BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread each biscuit into a 2x4-inch oval using your hands. Brush hot mustard onto each biscuit. Place a sausage link across the short edge of each biscuit oval and roll up lengthwise. Cut each rolled biscuit into 4 round slices. Lay 'bites' onto a baking sheet. Sprinkle each 'bite' with Parmesan cheese.
• Bake in the preheated oven until biscuits are browned, 18 to 20 minutes.

QUICK SAUSAGE BOLOGNESE

Steps:

• Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there's no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.
• Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little parmesan.

SAUSAGE BITES

Steps:

• Heat the oven to 400 degrees F.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x10-inch rectangle. Cut into 3 (3-inch) strips.
• Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry. Place 1 piece sausage on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.
• Cut each roll into 12 (1-inch) slices, making 24 in all. Place the slices, cut-side down, onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
• Tip: You can substitute Italian sausage (casing removed) for the bulk pork sausage.
• Tip: To make ahead, place the unbaked slices onto a baking sheet. Cover and freeze until firm. Remove the frozen slices from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen slices on a baking sheet at 400 degrees F for 20 minutes or until the pastry is golden brown and the sausage is cooked through.

SAUSAGE BACON BITES

Steps:

• Preheat oven to 350°. Cut bacon strips widthwise in half; cut sausage links in half. Wrap a piece of bacon around each piece of sausage. Place 1/2 cup brown sugar in a shallow bowl; roll sausages in sugar. Secure each with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. Cover and refrigerate 4 hours or overnight. , Sprinkle with 1 tablespoon brown sugar. Bake until bacon is crisp, 35-40 minutes, turning once. Sprinkle with remaining brown sugar.

AIR-FRYER SAUSAGE BACON BITES

Steps:

• Cut bacon strips widthwise in half; cut sausage links in half. Wrap a piece of bacon around each piece of sausage. Place 1/2 cup brown sugar in a shallow bowl; roll sausages in sugar. Secure each with a toothpick. Place in a large bowl. Cover and refrigerate 4 hours or overnight. , Preheat air fryer to 325°. Sprinkle wrapped sausages with 1 tablespoon brown sugar. In batches, arrange sausages in a single layer in greased air fryer. Cook until bacon is crisp, 15-20 minutes, turning once. Sprinkle with remaining 1 tablespoon brown sugar.

BEST SAUSAGE GRAVY AND BISCUITS

Steps:

• Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.
• Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.
• Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.
• Serve immediately over hot biscuits.

SAUSAGE BACON BITES

Steps:

• Cut bacon strips widthwise in half, cut sausage links in half. Wrap a piece of bacon around each piece of sausage. Place 1/2 cup brown sugar in a shallow bowl; roll sausages in sugar. Secure each with a toothpick. Place in a foil-lined baking pan. Cover and refrigerate for at least 4 hours or overnight.
• Sprinkle with 1 tablespoon of brown sugar. Bake at 350° for 35-40 minutes or until the bacon is crisp, turning once. Sprinkle with the remaining brown sugar.
• *I'm not sure how many people this would serve, so the serving size is a guess.
• **The preparation time does not include chilling time.