Sausageflorentinebake Recipes

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MENNONITE FARMER SAUSAGE



Mennonite Farmer Sausage image

This is the recipe we got from my uncle when we wanted to make our own sausage. We discovered that making sausage was a bit more work than we were interested in -- especially since we had to rent shop space and use equipment we weren't really familiar with -- so we decided to leave it up to our butcher. Since he's also started using this recipe, we still get the same great sausage -- at a slightly higher price, yes, but with a lot less work! (I haven't included the time it takes to stuff casings because that will be different for everyone.) **Edited Sep07/06: I forgot to indicate in the intial post that this sausage gets smoked for 3-4 hours after it's in the casings. Without the smoking, it won't be farmer sausage, so it's a pretty key step!!!

Provided by Swan Valley Tammi

Categories     Pork

Time 4h15m

Yield 24 pounds

Number Of Ingredients 4

24 lbs ground pork
7 tablespoons salt
2 tablespoons pepper
1 tablespoon nitrate

Steps:

  • Mix well and stuff casings.
  • Smoke for 3-4 hours until the smell drives you NUTS!

Nutrition Facts : Calories 1349.7, Fat 94.3, SaturatedFat 35, Cholesterol 426.8, Sodium 2366.4, Carbohydrate 0.3, Fiber 0.1, Protein 116.7

OLD FASHIONED ENGLISH BREAKFAST SAUSAGE (OR SAUSAGE PATTIES)



Old Fashioned English Breakfast Sausage (Or Sausage Patties) image

This recipe was copied from a little sausage booklet and has been well enjoyed over the years. Make these for those special holiday weekend breakfasts. The aroma alone has everyone up waiting for breakfast to be served. You can double or triple the recipe as these freeze well.

Provided by Gerry

Categories     Breakfast

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 lbs pork (a good mix of fat and lean using a fine grind works best)
1 cup fine dry breadcrumb
2 -3 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon ground ginger
3/4 teaspoon ground sage
1/4 teaspoon thyme leaves
1/8 teaspoon ground allspice
1/2 cup ice water

Steps:

  • Place all ingredients in a large bowl,mixing well to assure spices are evenly distributed.
  • Form into patties, refrigerate several hours to allow spices to blend.
  • Fry over medium heat until well browned and cooked through, with no pink showing.
  • NOTE this mixture may be stuffed into small casings, making 3-4 inch links, your guests will be so impressed!

SAUSAGE FLORENTINE POTPIE



Sausage Florentine Potpie image

You won't find a meal like this in the freezer aisle, but you will be surprised how easy it is to make at home. -Kendra Doss, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

1 pound bulk Italian sausage
2-1/2 cups sliced fresh mushrooms
1 medium red onion, chopped
3 garlic cloves, minced
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup half-and-half cream
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
TOPPING:
5 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
1 egg
1 tablespoon water

Steps:

  • In a large skillet, cook the sausage, mushrooms, onion and garlic over medium heat until no longer pink; drain. Add the soup, spinach, cream and cheeses; cook and stir until cheese is melted. , Transfer to a greased 11x7-in. baking dish. Place a phyllo sheet over top; brush with some of the butter. Repeat with remaining phyllo dough and butter. Crimp edges of dough., Whisk egg and water; brush over top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 610 calories, Fat 39g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 1201mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.

SAUSAGE FLORENTINE BAKE



Sausage Florentine Bake image

Prepare once and eat twice with this delicious lasagna-like casserole! Just bake one pan and freeze the second. Later, thaw and bake for an easy and impressive meal. The homemade sauce is so fresh-tasting. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 16

1-1/2 pounds bulk Italian sausage
2 cans (28 ounces each) crushed tomatoes
1 bay leaf
3 to 4 garlic cloves, minced
2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs, lightly beaten
1/2 cup grated Parmesan cheese, divided
1/8 teaspoon ground nutmeg
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) extra wide noodles, cooked and drained
4 green onions, sliced
4 cups shredded part-skim mozzarella cheese

Steps:

  • In a Dutch oven, cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. , Meanwhile, in a bowl, combine eggs, 1/4 cup Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture. , In each of two greased 9-in. square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese. Repeat layers. Top with remaining Parmesan. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 555 calories, Fat 26g fat (12g saturated fat), Cholesterol 217mg cholesterol, Sodium 1103mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 4g fiber), Protein 36g protein.

FLORENTINE SPAGHETTI BAKE



Florentine Spaghetti Bake image

This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. -Lorraine Martin, Lincoln, California

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 9 servings.

Number Of Ingredients 13

8 ounces uncooked spaghetti
1 pound bulk Italian sausage
1 large onion, chopped
1 garlic clove, minced
1 jar (24 ounces) pasta sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 large egg, lightly beaten
2 cups 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes., Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese., Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 446 calories, Fat 23g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1172mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.

SAUSAGE FLORENTINE BAKE



Sausage Florentine Bake image

Make and share this Sausage Florentine Bake recipe from Food.com.

Provided by Atomic Girl Cooks

Categories     One Dish Meal

Time 1h40m

Yield 2 casseroles, 8 serving(s)

Number Of Ingredients 16

1 1/2 lbs bulk Italian sausage
2 (28 ounce) cans crushed tomatoes
1 bay leaf
4 garlic cloves, minced
2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs, beaten
1/2 cup parmesan cheese, grated (divided)
1/8 teaspoon ground nutmeg
2 (10 ounce) packages frozen chopped spinach, thawed and well drained
1 (12 ounce) package wide egg noodles, cooked and drained
4 green onions, sliced
4 cups mozzarella cheese, shredded

Steps:

  • In a large saucepan or Dutch oven, cook sausage until no longer pink; drain.
  • Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper. Bring to a boil.
  • Reduce heat and simmer, uncovered, for 1 hour, stirring occasionally.
  • Meanwhile, in a separate bowl combine eggs, 1/4 cup Parmesan cheese, and nutmeg. Stir in spinach, cooked noodles, and onions.
  • Discard bay leaf from sausage mixture.
  • In each of two greased 9-in square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese.
  • Repeat layers.
  • Top with remaining Parmesan cheese.
  • Bake, uncovered, at 350 for 30 minutes or unil bubbly.
  • Let stand for 10 minutes before serving.
  • Note: Casseroles may be frozen before baking; thaw in the refrigerator overnight and bake at 350 for 1 hour.

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