Recipes Continued

Spinach Quiche

(by Mrs. Heyward Vann)

1 pkg. Stoffer's Spinach Souffle, defrosted
2 lightly beaten eggs
3 T. milk
2 T. chopped onion
1/2 cup sliced, drained mushrooms
3/4 cup cooked crumbled sausage
3/4 cup Swiss cheese, grated
1 9" unbaked pie shell

Combine all ingredients into a bowl. Pour mixture in pie shell and bake at 400 degrees for 25 – 30 minutes.

Hunter's Pie

(by Vivian Allen)

1 lb. bulk sausage
1/2 medium head cabbage
mashed potatoes (enough for 4 good servings)

Precook sausage, drain off any fat. Parboil loose cabbage leaves until just cooked, lightly salted, drain. Layer in casserole: sausage, cabbage, potatoes. Dot with butter or margarine. Bake at 350 until potatoes are brown.

Lima Bean Pot

(by Frieda Land)

1 lb. dried lima beans
1 onion, chopped
1/2 cup chopped celery
2 T brown sugar
1 T chili powder
1 lb. bulk sausage
1/2 green pepper, chopped
1 15 oz. can tomato sauce
1-1/2 t. salt
1/8 t. cayenne pepper

Sort and wash beans. Cover with water, bring to boil for 2 minutes. Remove from heat and let stand 1 hour. Return to boil, cover, reduce heat and simmer until almost tender (about 1 hour). Brown sausage in skillet, add onion, green pepper & celery. Saute until vegetables are tender. Add meat mixture and remaining ingredients to beans and continue cooking until beans are tender, adding water if necessary.

Crunchy Sausage Casserole

(by Frieda Land, Live Oak, Florida)

1 6 oz. pkg. long grain, wild rice mix
1 8 oz. can water chestnuts, sliced, drained
1 lb. bulk pork sausage
1 lb. ground beef
1 lg. onion chopped
1 8 oz. can sliced mushrooms, drained
3 T soy sauce
2 3/4 oz. sliced almonds
Optional – lemon slice, parsley sprigs

Cook rice according to directions. Set aside. Cook sausage, ground beef and onion in large skillet, medium heat, until meat is brown, stirring to crumble. Drain off drippings. Add rice, mushrooms, water chestnuts, soy sauce and stir. Spoon into 2 qt. Casserole, cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Sprinkle almonds on top and bake at 325 for 50 minutes or until thoroughly heated. Garnish with lemon slice and parsley. Yield 8 – 10 servings. (Casserole may be baked without refrigeration – bake uncovered at 300 degrees 20 minutes, or until hot.)

Tips for Cooking with Sausage

(by Lillian Bradley Johnson)

Egg omelet:
Use 1/2 lb. loose sausage for 6 eggs.
Brown sausage, crumbling as it browns.
Pour off grease and add 6 beaten eggs, cooking to desired consistency.

Add cooked to loose sausage for variety and added flavor to turkey dressing, macaroni & cheese, or spaghetti sauce. When cooking links of smoked sausage, add 1/4 cup water and steam to reduce shrinking. Serve sausage patties or sausage links with sweet potatoes for an excellent flavor contrast.

Sausage Casserole

(by Mary Effa Jones)

2 lbs. Bradley hot sausage
1/2 cup chopped onions
1-1/2 t. Worcestershire sauce
1 8 oz. pkg. smallest noodles
1/2 cup chopped green pepper
1 large can cut tomatoes, drained
6 bay leaves

Brown sausage, drain well. Saute peppers and onions, mix with sausage, seasoning and tomatoes and simmer in sauce pan. Cook noodles according to directions, drain, add to sausage mixture, simmer 20 minutes. Remove leaves. Put in casserole, top with cheese and bake 20 minutes at 350 degrees.

Sausage Breakfast Pie

Serves 6 1 lb. Pork sausage links (smoked or fresh)
1 package pie crust mix (2 crust size)
1 20 oz. Can apple pie filling
1 cup shredded American cheese (4 oz.)
1/4 cup firmly packed brown sugar

Preheat oven to 400
Cook pork sausage and drain on absorbent paper. Prepare half of pie crust and place in 9" pie pan. Flute edge and prick bottom. Bake 8 minutes.

Reduce heat to 375.
Pour apple filling into partial cooked pie crust. Arrange sausage in spoke fashion on filling. Sprinkle with cheese. Combine remaining pie crust with brown sugar and sprinkle over pie. Return to oven and bake 25 – 35 minutes until brown.

Saucy Sausage

(by Ruth Chasteen)

1 T. oil
1/2 cup each – chopped onion & bell pepper
1 lb. Bradley’s pan sausage (hot or mild)
1 can cream of chicken soup + soup can of water
2 T. cornstarch

Put oil in heavy fry pan. Add pepper and onion and sauté until tender. Crumble sausage into pan. Cook and stir until sausage is cooked (about 10 minutes). Add soup. Mix cornstarch into water. Add mixture. Cook and stir until thick. Serve over cooked noodles or rice. Serves 6. 

St. Bridget's Meatballs

(by Jean Hey)

2 lb. sausage
2 eggs
2 t. sage
1 cup bread crumbs

Sauce
1 cup ketchup
2/3 cup vinegar
dash of Tabasco
1/2 cup brown sugar
2 T. soy sauce

Shape into balls and bake on cookie sheet 15 minutes at 375, then immerse meatballs in sauce and simmer 30 minutes.

Egg Breakfast or Brunch

(by Jane Miller)

1 lb. sausage, ham, or bacon, cooked
6 slices white bread, cubed
6 eggs
1 t. dried mustard
1 onion, grated
6 oz. cheddar cheese, shredded
2 cups milk

Beat eggs, milk, and mustard together. Add onion. Pour over meat, cubed bread and part of cheese in greased casserole pan. Sprinkle remaining cheese on top. Refrigerate 8 hours or overnight. Bake at 350 for 45 – 60 minutes. 

Smoked Sausage and Apples

Serves 6 6 large cooking apples
6 4" links Bradley’s smoked sausage

Preheat oven 375
Core apples and place sausage in each core. Bake in oven 35 – 40 minutes or until apples are tender. (Also may be cooked in microwave oven 8 – 10 minutes or until apples are tender)