Veggie Sausage Swirl Recipes

MAKE-AHEAD SAUSAGE AND VEGGIE BOWLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cover a large 12x17-inch baking sheet with aluminum foil and grease with cooking spray.
• Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add brown rice and saute for 2 to 3 minutes. Add water and salt. Cover and simmer over medium-low heat until water is absorbed, 20 to 30 minutes.
• Meanwhile, place sausages on one end of the baking sheet. Place onion next to the sausages. Place Brussels sprouts next to onion. Sprinkle garlic powder, salt, and pepper over vegetables. Drizzle with 1 1/2 tablespoons oil. Toss to coat.
• Roast in the preheated oven for 10 minutes. Remove baking sheet from the oven. Stir vegetables and turn sausages over. Add bell pepper to the baking sheet and drizzle with remaining 1/2 tablespoon olive oil. Season with salt and pepper. Toss to coat. Return to the oven for an additional 10 minutes. Let cool.
• Slice sausages into bite-sized pieces. Divide brown rice, vegetables, and sausage pieces evenly among the 5 containers. Top with Parmesan cheese.

SAUSAGE SWIRLS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir in oil until the mixture resembles coarse crumbs. Gradually stir in enough milk to form a soft dough. , Turn onto a floured surface; knead lightly for 30 seconds. Roll into two 16-in. x 10-in. rectangles. Crumble uncooked sausage over dough to within 1/2 in. on all sides. Carefully roll up from 16-in. end. Wrap in foil; chill for at least 1 hour., Cut into 1/2-in. slices; place 1 in. apart on ungreased baking sheets. Bake at 400° for 15-20 minutes or until lightly browned. Serve warm or cold. Store in the refrigerator.

PAULA DEEN'S SAUSAGE SWIRLS

Steps:

• Open dough and keeping in one piece as much as possible, place on a cookie sheet, unroll carefully, and pinch all the edges together. Do this for both cans of dough.
• Open sausage, cut the roll in half, and spread half thinly over both pieces of dough.
• Roll up the dough lengthwise. Place dough in refrigerator for 30 minutes until firm.
• Preheat the oven to 375º.
• Cut rolls into 1/2 inch to 1 inch pieces and place the swirls 1/2 inch apart on the cookie sheets.
• Bake for 20 minutes until golden brown and sausage is thoroughly cooked.

VEGGIE SAUSAGE SWIRL

Steps:

• Heat 1 tbsp of the oil in a pan over a medium heat and fry the onions for 8-10 mins, stirring occasionally until golden brown and softened. Add 2 tbsp water if they start to catch. Tip into a large bowl and cool.
• Put the sausages, garlic, sage and lemon zest and juice into a food processor and blitz with 2-4 tbsp water (depending on how dry the sausages are) until the mixture is a pâté-like consistency. Tip into the bowl with the onions, then add the apricots, nuts and seasoning. Mix everything so it's well combined.
• Heat the oven to 200C/180C fan/gas 6. Oil the side and base of a 23cm loose-bottomed cake tin and line with baking parchment. Lay a sheet of filo pastry on a work surface and brush lightly with some of the remaining oil. Place another filo sheet on top and brush with a little more oil. Spoon a third of the stuffing mixture along one of the longer edges in a line, then roll up into a cylinder. Wrap the cylinder into the beginning of a coil shape. Repeat twice more with the rest of the stuffing and all but two of the remaining filo sheets, coiling each cylinder around the previous so you end up with one large spiral shape. Brush the remaining two filo sheets with oil, tear into strips and wrap these around the joins in the spiral wherever it needs more support.
• Brush the filo spiral all over with any remaining oil and sprinkle with the nigella seeds. Bake for 40-50 mins until golden brown.

ITALIAN SAUSAGE VEGGIE SKILLET

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink, 5-7 minutes. Add garlic and cook 1 minute longer. Add zucchini and peppers; cook until crisp-tender, 3-5 minutes. Add tomatoes, salt and pepper. Cook and stir until vegetables are tender and begin to release their juices, 5-7 minutes. Serve with pasta.

SAUSAGE SWIRLS

Steps:

• Mix the Bisquick, milk and melted butter together and refrigerate for 30 minutes.
• Mix together in another bowl the sausage and green chiles.
• Divide the dough into 4 equal parts.
• Roll or pat into 1/4" rectangles.
• Spread each with equal amounts of the sausage mixture.
• Roll up like a jelly roll.
• Freeze for 30 minutes, then slice 3/4" thick and place on cookie sheet.
• Bake at 350 for 30 minutes or until brown.
• May be completely frozen for later use.
• Slice while frozen and increase baking time about 10 minutes.

SAUSAGE SWIRLS

Steps:

• Preheat oven to 375°F. Unroll pizza crust; press into rectangle. Spread sausage evenly over dough. Starting at one of the short ends, roll up dough to form log. Cut crosswise into 16 slices with sharp knife.
• Place, cut sides up, on lightly greased baking sheet.
• Bake 15 to 20 minutes or until golden brown. Serve warm.

ONE-PAN SAUSAGE AND VEGGIE BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine sweet potato, carrot, onion, and garlic in a medium roasting pan. Drizzle with oil, salt, and pepper; toss to coat.
• Roast in the preheated oven until vegetables begin to soften, about 20 minutes. Poke sausage links with a fork and place on top of vegetables. Roast until sausages are no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
• Top with the garlic cloves, squeezed hot out of their skins on each serving.