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Sausage Casserole

(Mary E. Bradley Jones version of Sausage Casserole)

1 lb. Loose hot sausage
1/2 green pepper
1/2 onion
1 T fat or oil
1 #2 can tomatoes
6 bay leaves
1/2 T Worcestershire sauce
4 oz. Small noodles
1/4 cup Parmesan cheese

Preheat oven 350.
Cook small noodles in salt water until tender. Crumble and cook sausage until brown, drain. Sauté onion and peppers in oil ‘til glossy. Mix sausage, noodles, peppers and onions. Put in greased casserole dish, top with cheese. Bake in preheated oven 25 – 30 minutes.
(This can be frozen and cooked later) 

Backbone and Rice

(by Janet Bradley Parker)

3 to 4 lbs. Backbone, sliced 1/2"
1 can chicken broth
1 small onion, sliced thin
1 cup regular rice, uncooked
1 bay leaf
pinch sage

Place backbone slices in bottom of Dutch oven. Add chicken broth and enough water to just cover backbone. Add onion slices, bay leaf, salt and pepper to taste, and a pinch of sage. Bring to a boil; reduce heat, and simmer covered for 45 minutes to 1 hour or until meat is easily removed from bones; return the meat to the pot and discard the bones. Simmer 15 minutes. Add rice and continue to simmer another 20 minutes or until rice is done. Serve hot with cornbread, collard greens or steamed cabbage, pepper vinegar. 

Sausage Casserole

Yield: 10 – 12 servings.
1 lb. bulk pork sausage
2 green peppers, chopped
1 med. Onion, chopped
2 10-3/4 oz. can cream of mushroom soup, undiluted
1-1/2 cup milk
1 2 oz. jar diced pimentos
1 4 oz. can sliced water chestnuts, drained
1 8 oz. can sliced water chestnuts, drained
2/3 cup uncooked long grain rice
Fresh mushrooms (optional)
Green bell pepper strips (optional)

Cook sausage in a large skillet until brown, stirring to crumble meat; drain. Add next 8 ingredients; pour into a lightly greased 13 x 9 x 2 inch baking dish. Cover and bake at 350 for 30 minutes. Uncover, stir, and bake an additional 30 minutes before serving. If desired, garnish with mushrooms and bell pepper strips.

Sausage Rice Casserole

Yield: 8 – 10 servings.
1 cup uncooked regular rice
2 cups carrots, chopped
1 lg. onion, chopped
1 cup celery, chopped
1/2 cup green pepper, chopped
1 14-1/2 oz. can chicken broth
1/4 cup water
1 lb. bulk pork sausage
Fresh mushrooms (optional)
Fresh parsley sprigs (optional)

Spread rice evenly in a lightly greased 3 qt. casserole. Spoon vegetables over rice. Pour chicken broth and water over the vegetables. Cook sausage until browned; drain well. Spoon sausage over vegetables. Cover and bake at 350 for 30 minutes. Remove from oven, and stir well; cover and bake an additional 30 minutes. Garnish with a mushroom and parsley, if desired. 

Sausage Balls

Makes 4 oz.
1-1/2 Bradley's sausage (hot or mild)
2 cups grated sharp cheddar cheese
2 cups Bisquick

Preheat oven to 425. Mix sausage, cheese, and bisquick in a large bowl. Form dough into small balls (1/2 to 1/4" in diameter). Place balls on ungreased cookie sheet and cook in oven until golden brown (about 10 minute). Serve hot. 

Sausage Balls a la Bradley

1 lb. mild Bradley's sausage (hot sausage if desired)
1/4 cup bread crumbs
1 egg
2 t. sage (or Fine Herbs)

Mix above ingredients and form into small balls, brown and drain well. Simmer 30 minutes in sauce made of:

1/2 cup catsup
2 T. soy sauce
2 T. brown sugar
1 t. salt (Be careful not to add too much when you increase the recipe.)

Stuffed Peppers

(by Helen Dull)

2 lg. green peppers
1 8 oz. can tomatoes (undrained) and chopped
1-1/2 cups cooked reg. rice
1/2 cup (2 oz.) shredded sharp cheddar cheese
2 t. Worcestershire sauce
1/2 lb. mild bulk sausage
1 small onion, chopped

Core peppers. Parboil peppers in salted water 5 minutes; drain. Season cavity of each pepper with salt. Brown sausage in skillet; add onion. Cook until tender. Pour off drippings. Add tomatoes, rice, cheese and Worcestershire sauce. Season to taste with salt and pepper. Simmer 5 minutes. Stuff peppers with sausage mixture. Place in 1 qt. Casserole. Bake at 350 for 30 minutes. Garnish with parsley.

Sausage Macaroni Casserole

2 cups (7 or 8 oz.) macaroni
1/4 t. curry powder (optional)
1/2 cup green pepper, chopped
1/2 cup milk
1-1/2 cups shredded cheese
1/2 stick margarine
1/2 cup onion, chopped
1 can cream of mushroom soup
1 lb. sausage
4 hard cooked eggs, sliced

Cook macaroni according to directions; drain and set aside. In skillet, melt margarine. Brown sausage; add onion, green pepper and curry powder until tender. In large bowl combine soup, milk; add sausage mixture, 1 cup cheese, 3 eggs. Mix well. Turn into 2-1/2 qt. Buttered casserole. Cover top with cheese and 1 sliced egg. Bake at 350 for 45 minutes. (Freezes nicely)

Chicken Gumbo

(by Jane Miller)

1 (app. 3 lb.) broiler fryer, cut into pieces
1 lb. smoked sausage, sliced
1/2 cup bacon drippings
bunch green onions, sliced
1/4 cup flour
2 chicken bouillon cubes
gumbo file
1/2 t. pepper
1 lg. onion, chopped
1 green pepper, chopped
1 qt. Water
1/2 t. salt
Hot cooked rice

Brown chicken and sausage in hot bacon drippings in Dutch oven. Remove, drain well, reserving drippings. Saute onion and pepper in drippings until tender. Drain. Reserve 2 T. drippings and add flour, cooking over medium heat, stirring constantly to obtain a roux the color of a copper penny 10 – 15 minutes. Gradually add water to roux, stirring well. Add bouillon, sausage, onion, and green pepper. Cover and simmer 1 hour, stirring occasionally. Serve over rice. Add a small amount of file to each serving. Yield: about 2-1/2 quarts.

Sausage – Stuffed Butternut Squash

(by Mrs. Guerry Holm)

3 butternut squash cut in half
1 lb. sausage
1/2 cup parsley
1 clove garlic, chopped
8 slices bread, cut in 1/2" cubes
1 lg. onion, chopped
2 eggs, well beaten

Place squash cut side down in greased shallow pan. Bake in preheated oven at 350 for 40 minutes until easily pierced. Fry sausage until brown and crumbly. Add onion and garlic. Saute 'til onion is soft. Stir in bread, parsley, and eggs. Remove from heat. Turn squash cut side up, remove seeds, mash squash in the skin, spoon sausage mixture over and return to oven to bake 15 minutes until top is golden brown. Serves 6.