Recipe: 18 Recipes Using Sausage

SWEDISH MEATBALLS
1 lb. ground round
1/4 lb. sausage
1/4 c. bread crumbs
1 tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1/8 tsp. pepper
1/4 c. light cream
1 egg
1/2 c. grated Parmesan cheese--SAUCE:--1 (10 oz.) jar grape jelly
1 (12 oz.) bottle chili sauce
Combine all ingredients except the jelly and chili sauce. Form into small cocktail size meatballs. Brown in oiled electric skillet at 300 degrees. Meatballs may be refrigerated or frozen until served. Melt grape jelly on warm setting in electric skillet. Add chili sauce and mix. Add meatballs to sauce. Heat and hold on warm to serve. Serves 12 for appetizers.

SAUSAGE & CHEESE BALLS
1 lb. sausage, spicy
8 oz. sharp Cheddar cheese, grated
3 c. Bisquick
1 tsp. Worcestershire sauce
Garlic salt to taste
Onion salt to taste
2 tbsp. water, hot*
Mix all ingredients together and roll into 1 to 2 inch diameter balls. Sprinkle with onion salt and garlic salt. Bake at 400 degrees for 12 minutes. *If sausage balls do not stick together, add 2 tablespoons of hot water.

QUICHE
8-10 pieces of bread, torn into 1"
pieces
3/4 lb. Cheddar cheese, shredded
2 lb. pork sausage , fried & drained
4 eggs, beaten
2 c. milk
Salt and pepper to taste
1/4 tsp. dry yellow mustard (optional)
1 can cream of mushroom soup
1/2 c. milk
Mix all ingredients except the last two. Place into greased 9x13 inch pan. Set overnight, covered. Before baking, mix well 1 can cream of mushroom soup with 1/2 cup milk. Pour over top of mixture. Bake at 350 degrees for 1 hour, uncovered.

STUFFED CABBAGE ROLLS
1 lb. hamburger
1 lb. pork sausage
1/3 c. uncooked instant rice
1 med. onion, chopped
Salt & pepper to taste
1/8 tsp. garlic salt
1 can tomato sauce (15 oz.)
1 tsp. sugar
1/2 tsp. lemon juice
1 tbsp. cornstarch
1 tbsp. water
12 cabbage leaves
Cover cabbage rolls with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Mix hamburger, pork sausage, rice, onion, salt, pepper, garlic salt and 1/2 of tomato sauce. Place hamburger mixture in each cabbage leaf, roll up, tucking all sides under. Place cabbage rolls seam side down in ungreased baking dish. Mix remaining tomato sauce, sugar and lemon juice. Pour over cabbage rolls. Cover and bake at 350 degrees for 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, boil 1 minute. Serve sauce over cabbage rolls.

SOUTHERN BELLE BUFFET CASSEROLE
2 c. rice
3 env. chicken noodle soup mix
9 c. boiling water
2 lb. bulk pork sausage
1 bunch celery
1 lg. green bell pepper
2 onions
1 c. whole blanched almonds
Cover and boil for 30 minutes: 2 cups rice, 3 envelopes of chicken noodle soup mix and 9 cups boiling water. Fry 2 pounds of bulk pork sausage. Drain off most of the fat. Chop 1 bunch celery, 1 green bell pepper and 2 onions. Add to sausage and saute. Stir in rice and chicken soup mixture. Add 1 cup whole almonds, halved (or slivered). Top with more almonds. Bake at 350 degrees for 30 minutes. Makes 16 generous servings.

WILD RICE-SAUSAGE CASSEROLE
1/2 lb. bulk pork sausage
1 med. onion, chopped
1 med. green pepper, chopped
1/2 c. chopped celery
1 (6 oz.) pkg. Uncle Ben's long grain
and wild rice mix
1 (4 oz.) pkg. wild rice, rinsed*
1 (10 3/4 oz.) can cream of chicken
soup, undiluted
1 (10 3/4 oz.) can cream of mushroom
soup, undiluted
1 c. shredded sharp Cheddar cheese
1 (4 oz.) can sliced mushrooms,
drained
*Can also use 1 (7 oz.) package wild pecan rice (only use 1/2 package). Brown sausage in a skillet; drain, reserving drippings. Saute onion, green pepper, and celery in drippings until done. Combine sausage, sauteed vegetables, long grain and wild rice mix (including seasoning packet), wild rice, soup, cheese, and mushrooms; mix well. Spoon into a shallow 2-quart casserole. Cover and bake at 325 degrees for 1 hour or until done. Yield: 8 servings.

MAGGIE'S DINNER
Equal parts of ground round & ground
sausage (1 lb. each)
2 c. chopped green pepper
1 c. chopped onions
1 c. sliced (ripe) black olives
1 c. mushrooms (fresh)
2 cans tomato soup
1 lb. "spring" noodles
1 lb. or more grated Mozzarella cheese
Brown meat, drain well. Add peppers, onions and mushrooms. Simmer for a few minutes. Add ripe olives and tomato soup. Stir mixture into cooked and drained noodles. Pour in casserole and top with Mozzarella cheese. Bake at 350 degrees for 15 to 20 minutes.

4 BEAN CASSEROLE
1 can green beans, drained
1 can red kidney beans, drained &
rinsed
1 can butter beans, drained
1 can pork & beans
1 sm. can tomato paste
1 roll of sausage (Bob Evans), fried
1 c. brown sugar
1 onion, diced
Mix all ingredients together and bake for 1 hour at 350 degrees.

ZUCCHINI AND SAUSAGE COMBO
2 lb. zucchini squash
1/2 lb. seasoned bulk pork sausage
1/4 c. chopped onion
1 can (11 oz.) Cheddar cheese soup
1/2 c. grated Cheddar cheese
1/4 c. milk
1/2 c. seasoned stuffing crumbs
1 tbsp. melted butter or margarine
Scrub and trim ends from squash. Do not peel. Place in boiling salted water. Cook until just tender, approximately 10 minutes. Drain well. Chop into 1/2 inch pieces. While squash is cooking, cook sausage in medium skillet until browned. Stir with fork to break into pieces. Drain off fat, add onion. Cook and stir for 4 or 5 minutes or until onion is soft. Remove from heat. Add squash and mix. In small bowl, blend soup, Cheddar cheese and milk. Pour over squash mixture. Mix gently, but well. Pour into lightly greased 1 1/2 quart shallow casserole. Combine crumbs and butter. Sprinkle over squash. Bake in 350 degree F. oven for 30-35 minutes or until bubbly. Serve hot. Yield: 6 servings. Approximately 300 calories per serving.

COLORFUL EGG CASSEROLE
1 lb. bulk pork sausage
4 oz. mushrooms
1/2 c. sliced green onion
2 med. tomatoes, peeled, chopped
2 c. shredded Mozzarella
1 1/4 c. Bisquick
10 eggs
1 c. milk
1 1/2 tsp. salt
1/2 tsp. pepper
Combine sausage, mushroom, green onion, tomato, cheese (after browning sausage). In mixing bowl mix Bisquick, eggs, milk, salt and pepper. Put sausage mixture in buttered 9x13 pan. Pour mixture on top. Bake uncovered 30 minutes or longer at 350.

SCALLOPED POTATO SAUSAGE CASSEROLE
4 c. thinly sliced potatoes
1/2 c. grated onion
1/2 c. grated green pepper
1 c. grated cheese
Salt and black pepper to taste
1 tbsp. garlic powder, if desired
2 tbsp. Italian seasoning
1/2 can Evaporated milk (lg. can)
1 c. water
1 lb. of either hot or mild Italian
sausage
Mix all ingredients well and pour into large baking dish, coated with vegetable oil. Then cut up the Italian link sausage into small rings and stir well throughout other mixture. Bake 30 minutes at 350 degrees or until medium brown on top.

SO GOOD CASSEROLE
1 1/2 lb. pan sausage, fried and fat
drained off
1 c. chopped onion
1/2 c. chopped bell pepper
1 (16 oz.) can stewed tomatoes
1 (8 oz.) tomato sauce
4 c. zucchini, sliced and cooked for
5 minutes
8 oz. pkg. thin noodles, cooked and
cooled
2 c. shredded American or Cheddar
cheese
1 tsp. each salt, garlic salt and
oregano
Combine all ingredients and bake in 9 x 13 inch pan for 45 to 50 minutes at 350 degrees.

SWAMP RICE CASSEROLE
1 c. rice
1 lb. cooked sausage
1 can cream of mushroom soup
1 can cream of celery soup
1 chopped onion
1/2 c. chopped celery
Combine all ingredients and place in a large baking casserole dish. Bake at 350 degrees for 45 minutes, covered. Bake an additional 15 minutes, uncovered.

JAN'S FRIED RICE
3 c. cooked rice (let dry at room
temperature for about 12 hours)
1/2 onion, chopped
1/3 head cabbage, fried
1 stalk celery, minced
1 lb. pork sausage
2 tbsp. oyster sauce
1 tsp. pepper
2 tbsp. soy sauce
2 tsp. ginger
Salt
2 carrots, shredded
6 green onions, chopped
3 egg pancakes, shredded*
OilEGG PANCAKES:
Brown sausage and drain. Fry onion, cabbage and celery. Add oil as necessary to fry. Add rice and fry. Don't just turn rice in pan. Let it sit until it browns, then turn. Mix oyster sauce, pepper, soy and ginger in small bowl. Use this mixture to season rice as it fries. If you need salt, use salt, not soy as the rice will darken too much. When rice is fried, about 30 minutes. Stir in carrots, green onions and egg. Let set 15 minutes. Serve. Beat eggs, heat skillet to hot. Add 1 tablespoon oil. Coat pan, pour in just enough egg to cover pan. Fry, flip, fry and remove to cool. Repeat until all egg is used. Add oil as needed. Roll pancakes and shred fine.

BREAKFAST CASSEROLE
1 lb. Jimmy Dean sausage, cooked and
drained
6 to 8 slices bread (white or wheat),
cubed
1/2 to 3/4 lb. Velveeta cheese, cubed
1 tsp. dried onion
1 tsp. chopped parsley
4 eggs
1/4 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
2 c. milk
Place 1/2 of bread in a greased baking pan. Sprinkle sausage on top, then cheese with dried onion and parsley. Sprinkle on other half of bread. Beat 4 eggs with salt, dry mustard, pepper, and milk. Pour over top of sausage and refrigerate overnight. Bake at 325 degrees for 45 minutes.

SUNRISE CASSEROLE
4 English muffins, split in halves
1 lb. sausage
8 oz. sour cream
8 oz. shredded Colby cheese
8 oz. shredded Monterey Jack cheese
8 eggs
2 (3 oz.) cans green chilies (mild)
Butter English muffins and place buttered side down in 9x13 inch pan. Fry sausage until pink is gone. Keep sausage broken in bits and drain on paper towels. Sprinkle over English muffins. Beat eggs together with sour cream. Blend in most of the Colby and Monterey Jack cheeses, but leave enough to sprinkle on top of the casserole. Pour mixture over sausage layer and spoon in the 2 cans of chilies. Sprinkle top of chilies with remaining cheese.

TAMALE CASSEROLE
1/2 lb. pork sausage
1 lb. lean ground beef
1 garlic clove, minced
1 c. chopped onion
2 c. sliced celery
1 (No. 2 1/2) can tomatoes
2 c. whole kernel corn (can use
Mexican)
1 can Las Palmas Chili sauce
1 tbsp.salt
2 tsp. chili powder
1 c. cornmeal
1 1/2 c. ripe pitted olives
1 1/2 c. grated American cheese
Cook sausage until lightly browned. Drain off excess fat. Add beef and cook, stirring, until browned. Stir in minced onion, garlic and celery. Cook until onion is transparent. Add tomatoes, corn, salt, chili sauce and chili powder. Boil slowly about 15 minutes. Slowly stir in cornmeal and cook until thickened. Stir in olives. Turn into greased 2 quart casserole and top with cheese. Bake at 350 degrees for about 45 minutes. Makes 8 servings.

CABBAGE-SAUSAGE CASSEROLE
1 sm. head cabbage
3/4 lb. bulk sausage, country flavor
1 lg. onion, sliced
1 tsp. thyme
2 cloves garlic, mashed
Salt and pepper
2 potatoes, baked, peeled and sliced
2 tbsp. margarine
2 tbsp. flour
1 c. non-fat milk
1 tsp. prepared mustard
Paprika
Break apart cabbage and steam until fairly tender. Meanwhile cook sausage and onion in skillet. Drain off fat and add thyme and garlic. In 2 quart casserole layer cabbage, a little salt and pepper, sliced potatoes, and sausage mixture. Allow for 2 layers of each. Melt butter or margarine in saucepan, blend in flour and slowly add milk. Stir in mustard. Pour over casserole ingredients. Sprinkle generously with paprika. Bake, covered, at 350 degrees for 20-25 minutes. Serves 5.