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Fresh Sausage Chub 5 lb


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 * $46.50 / case

2 packages in a case
10.00 lbs case weight
Great fresh sausage flavor in a food service package.

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Blueberry Sausage Breakfast Cake

Ingredients

  • 1 pound cooked bulk pork sausage (drained)
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sour cream
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped pecans (optional)
  • Topping
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1/2 cup water
  • 2 cups fresh or frozen blueberries

Instructions

  • Preheat oven to 350 degrees.
  • In a bowl, cream butter and sugars together.
  • Once fluffy, add eggs, one at a time, beating well after each addition.
  • Combine flour, baking powder and baking soda.
  • Add alternatively to with sour cream to butter mixture, beating well after each addition.
  • Fold in blueberries and sausage.
  • Pour into a greased 13 x 9 pbaking pan. Sprinkle with chopped pecans and bake for 35-40 minutes until cake test done (toothpick stuck in the center of the cake comes out clean).
  • For the sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries.
  • Cook over medium/high heat until bubbling, stirring often.
  • Reduce heat to medium/low and continue stirring until thick and bubbly.
  • Spoon over individual servings and enjoy.
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Egg Roll Stir Fry

Ingredients

  • 1 lb. fresh ground pork
  • 1 large onion, chopped
  • 1 small head of cabbage
  • 10 oz bag of shredded carrots
  • 4-5 cloves garlic, minced
  • 1 tbls grated fresh ginger
  • 2 tbls sesame oil
  • 1 tbls vegetable oil
  • 1/4 cup soy sauce

Instructions

  • Chop the cabbage into thin shreds and set aside.
  • Cook the ground pork and chopped onions in a large frying pan or pot until cooked through and in crumbles.
  • While the meat is cooking, combine the garlic, ginger, sesame oil, vegetable oil and soy sauce in a bowl.
  • Once the ground pork is cooked through, leave the grease in the pain add the cabbage and carrots to the meat mixture. Stirring frequently, cook over medium heat for approximately 5-6 minutes.
  • Add the soy sauce mixture to the pan, stirring and mixing completely so that all ingredients are combined.
  • Reduce heat to medium-low and continue cooking for 5-8 minutes until the cabbage begins to turn translucent and is tender.
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Meatball Stuffed Sandwiches

Ingredients

  • 1 lb. fresh ground sausage
  • 1 tbsp minced garlic
  • 1/3 cup crushed bread crumbs
  • 1 egg
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped bell pepper
  • 1 package Hawaiian rolls
  • 1 and 1/2 cup mozzarella cheese
  • 1 jar marinara sauce

Instructions

  • Preheat oven to 350.
  • In a large bowl, mix fresh sausage, egg, bread crumbs, onion and bell pepper, mixing well until combined. Form into small sized meat balls, approximately 1 1/2" in diameter.
  • Place the formed meatballs in a skillet on med/high heat and brown until cooked through, approximately 8-12 minutes.
  • While meatballs are cooking, cut holes in the center of the Hawaiian rolls to place the meatballs in. Scoop out the centers, making sure to not pierce the bottom of the rolls.
  • Take 1/2 cup of mozzarella and sprinkle in the bottom of the holes.
  • Once the meatballs are cooked through, place one in each hole (you may have some left over and that's fine! They make a great meatball sandwich or appetizer).
  • Pour the marinara sauce over the meatball sandwiches and top with the remaining cup of mozzarella cheese.
  • Place in the oven and cook for an additional 16-18 minutes. Remove and enjoy!
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Pastry Puff Sausage Rolls

Ingredients

  • 1 lb fresh ground sausage
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 package pastry puff (thawed)
  • 1 egg beaten

Instructions

  • Preheat the oven to 375 degrees F. In a large bowl, mix the sausage, basil, oregano, salt and pepper until thoroughly mixed.
  • Roll out the pastry puff and starting approximately 1 inch from the longest length, spoon a small amount of sausage in a line down the length of the pastry puff.
  • Roll the closest edge of the pastry puff until the edge meets the other side, leaving just enough room that the edges will over lap.
  • Brush with the beaten egg, and cut a seam. Brush the top with the egg and cut the length into rectangles approximately 1.5 inches long and place seam side down on a baking sheet.
  • Bake for approximately 15-20 minutes or until the sausage is cooked through and the pastry has puffed up.
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Pizza Sloppy Joes

Ingredients

  • 1 pound ground sausage
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1 14 oz jar pizza sauce
  • 3 ounces pepperoni chopped
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 cup shredded mozzarella

Instructions

  • In a large nonstick skillet, cook the sausage, onion and peppers until the sausage is crumbled and cooked throughly.
  • Stir in the pizza sauce, pepperoni and herbs. Bring to a boil.
  • Reduce heat, cover and simmer for 10 minutes.
  • Place meat mixture over top of buns, topping with sprinkled cheese. If desired, place under broiler for 1-2 minutes to melt cheese.
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Sausage Stuffing Recipe

Ingredients

  • 8 cups (14 oz) store bought bread cubes
  • 1 stick (1/2 cup) butter
  • 1 1/2 cups diced onions
  • 1 cup diced celery
  • 4 cloves garlic
  • 1 lb fresh sausage
  • 2 3/4 cup chicken broth
  • 1 large egg, beaten
  • 1 tbsp fresh chopped rosemary
  • 1 tbsp fresh chopped sage
  • 1/4 cup fresh chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
  • Place the stuffing cubes in a large mixing bowl.
  • In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes.
  • In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4-inch). Add the browned sausage to the bread cubes and vegetables.
  • Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 55-60 minutes, uncovered, until deeply golden and crisp on top.
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Spaghetti

Ingredients

  • 1 lb fresh Sunset Farm Foods sausage
  • 2 cans tomato sauce
  • 1 small can tomato paste
  • 1/4 cup diced bell peppers
  • 1/4 cup diced onions
  • 1/4 tsp garlic salt
  • 1/2 tsp italian seasoning
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • 2 leaves bayleaf
  • 1 pinch black pepper
  • 1 package spaghetti noodles
  • 1/4 cup parmesan cheese (optional)

Instructions

  • Brown the sausage in crumbles in a frying pan or shape into meatballs and cook, turning frequently for 10-15 minutes until cooked through. Drain grease and use the same pan to saute the peppers and onions until tender.
  • In a large saucepan, combine the tomato sauce, paste, cooked peppers and onions, garlic salt, italian seasoning, oregano, parsley, bayleaves, and black pepper.
  • Stir until well combined. Add browned meat or meatballs.
  • Allow to simmer for 25-30 minutes.
  • Meanwhile, bring a large pot of water to boil and cook noodles according to the package directions. Drain noodles and top with sauce and meat.
  • Top with parmesan cheese if desired.