SAVORY SAUSAGE CUPS
Quick and easy appetizer using Jimmy Dean® pork sausage, cream cheese, and vegetables make a tasty one-bite treat for any get-together. Serve hot or at room temperature.
Provided by Happyschmoopies
Categories Appetizers and Snacks Pastries
Time 1h5m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Add sausage to a frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and let cool.
- Combine regular and vegetable cream cheese, Cheddar cheese, bell pepper, green onion, and cooled, crumbled sausage in a bowl. Mix well and set aside.
- Unroll 1 crescent dough sheet and press into a 9x12-inch rectangle. Cut 6 rows across and 4 rows vertically to yield 24 squares. Repeat with the second package of dough.
- Place 1 square in each cup of two nonstick 24-cup mini muffin tins, pressing it into the bottom and up the sides.
- Drop 1 heaping teaspoon of sausage filling into each cup. Filling should be up to the top of the cup, but you do not need to press it down.
- Bake in the preheated oven until the dough is golden brown, 11 to 13 minutes.
- Cool for 5 minutes in the tins before removing to a platter.
Nutrition Facts : Calories 71.1 calories, Carbohydrate 4.1 g, Cholesterol 9.9 mg, Fat 5.2 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 112 mg, Sugar 0.9 g
SAVORY ITALIAN SAUSAGE SAUCE
This is a great homemade sauce. It's savory and spicy, as well as thick and chunky. The secret is the combination of Italian sausage, green onions, red wine and red pepper flakes. Easily double or triple amount and top on anything! Even better the next day. Enjoy.
Provided by Allrecipes Member
Categories Tomato Pasta Sauce
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute garlic until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.n
- Stir in mushrooms, basil and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, red pepper flakes, and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.n
Nutrition Facts : Calories 495.2 calories, Carbohydrate 36.3 g, Cholesterol 44.6 mg, Fat 29.2 g, Fiber 6.3 g, Protein 21 g, SaturatedFat 8.6 g, Sodium 2101.7 mg, Sugar 21.3 g
SAVORY SAUSAGE ROLLS
Make and share this Savory Sausage Rolls recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 1h
Yield 8 sausage rolls, 4 serving(s)
Number Of Ingredients 19
Steps:
- ----SAUSAGEMEAT FILLING----.
- Put the first 13 ingredients into a large bowl and mix well.
- Add the egg and mix again with a fork until everything is thoroughly combined.
- ----SAUSAGE ROLLS----.
- Roll the pastry out thinly into a rectangle approximately 9" x 9" and then cut it lengthwise into 2 strips.
- Divide the sausage meat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry.
- The rolls should be about ¾ inch in diameter.
- Lay a roll of sausage meat down the center of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
- Seal the long edges (optional) together by flaking.
- Brush the length of the two rolls with milk, then cut each into slices 1½ to 2 inches long.
- Place on a baking sheet and bake at 400 °F to cook the meat thoroughly, and then reduce the temperature to 350 °F and cook for a further 15 minutes.
- Can be served hot or cold, as appetizers or part of a main course.
SAVORY SAUSAGE BALLS
Make and share this Savory Sausage Balls recipe from Food.com.
Provided by Nimz_
Categories Pork
Time 1h5m
Yield 24 appetizers
Number Of Ingredients 10
Steps:
- In medium bowl, combine egg, sausage, stuffing mix and sage.
- Mix thoroughly.
- Shape into 1 inch balls.
- Add to large skillet.
- Cook over medium heat, turning occasionally, 5-8 minutes or until browned on all sides.
- Remove from skillet.
- Drain on paper towels.
- Drain fat from skillet and discard.
- Add water, ketchup, chili sauce, brown sugar, soy sauce and vinegar to skillet.
- Stir well.
- Return meatballs to skillet and stir to coat.
- Bring to a boil over medium-high heat.
- Cover.
- Reduce heat to medium-low and simmer 30 minutes, stirring occasionally.
- Transfer to chafing dish and serve with wooden picks.
- You can also bake these with the sauce in the oven set at 350 for 30-35 minutes.
Nutrition Facts : Calories 128.6, Fat 10.3, SaturatedFat 3.4, Cholesterol 36.1, Sodium 352.4, Carbohydrate 2.4, Fiber 0.2, Sugar 2, Protein 6.2
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- Pan Sauce. Let’s start with the easiest–a pan sauce. Let’s say you just pan-fried some tofu or sautéed a pan filled with savory mushrooms. Once you scoop out your cooked food, there’s a lot of flavor left in that pan in the form of little browned bits called the fond.
- Mushroom Gravy. Everything’s better with gravy! Gravy is similar to pan sauce, except it’s usually prepared separately. Mushroom gravy is seriously the best thing that can happen to your mashed potatoes or mashed cauliflower.
- Marinara Sauce. Every Sunday, my mother made a big pot of tomato sauce for our Italian dinner. It would simmer for hours until it was rich, thick, and so decadent.
- Alfredo Sauce. Marinara and other tomato-based sauces are delicious, but Alfredo is one of my absolute favorites. Usually, it’s made with cream, butter, and Parmesan cheese but there are several ways to make vegan versions of it.
- Cheese Sauce. Not only can you make a delicious cheese sauce without dairy, but there are also so many different ways to do it. You can start with a classic béchamel sauce and then add vegan cheese or nutritional yeast.
- Peanut Sauce. Peanut sauces are used in many global cuisines including Chinese, Thai, and African. They share some common ingredients such as peanuts, peanut butter, tamari, ginger, garlic, and coconut milk.
- Hollandaise Sauce. Hollandaise sauce is a classic sauce usually made by whisking clarified butter into warm egg yolks. It’s rich, creamy,e and tangy and probably most known for being served with Eggs Benedict or over asparagus.
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