Shopping cart Welcome, login to your account

Fresh Sausage Loaf Hot 1 lb


Ready to buy?

 * $44.40 / case

9 packages in a case
9.00 lbs case weight
Our famous hot fresh sausage in a cello tray for retail.

Please request next day shipping for this item.

Print

Breakfast Burritos

Ingredients

  • 1 lb Sunset Farm Fresh Bulk Sausage (hot or mild)
  • 4 extra large eggs
  • 2 tbsp butter
  • 1 cup shredded cheese (your preference of flavor)
  • 1/2 cup diced peppers
  • 1/2 cup diced onions
  • 1/2 cup salsa (your preference on temperature)
  • 4 large burrito tortilla shells

Instructions

  • Brown the fresh sausage in a skillet on medium heat until cooked through. Set to the side.
  • Melt the butter in a nonstick skillet and scramble the 4 extra large eggs with the diced peppers and onions. Once cooked through, remove from heat.
  • Begin by sprinkling cheese on the center of a tortilla shell. Follow with the browned sausage, eggs, and salsa (plus any additional items you would like).
  • Tuck in the sides, folding the bottom over the top and rolling the tortilla until your burrito is formed.
  • These freeze beautifully and can be made up ahead of time. Simply wrap in cling wrap and place in freezer baggies in the freezer. In the mornings when you're in a rush, remove the frozen burrito from the plastic and microwave for 1-2 minutes on 50% heat to defrost and enjoy.
Print

Breakfast Casserole Christmas Trees

Ingredients

  • 1 pound Sunset Farm Brand Fresh Sausage Loaf
  • 1-2 cups Sharp Shredded Cheddar Cheese
  • 1 (8 oz) package Cream Cheese
  • 2 cans crescent rolls

Instructions

  • Preheat oven to 350 degrees.
  • Brown sausage in a skillet, drain and return to pan.
  • Add cream cheese to the sausage, mix together in skillet.
  • Use a holiday shaped mini Christmas tree pan.
  • Spray the shaped pan with non-stick spray (the kind with flour in it for baking works best)
  • Press crescent rolls into the shaped pan then add sausage mixture on top of the crescent rolls
  • Use the remaining crescent rolls on top of the sausage mixture and sprinkle with cheese.
  • Bake at 350 degrees for about 12-15 minutes, or to the time listed on the crescent rolls package.
  • Serve warm and enjoy!
Print

Cream Cheese Sausage Loaves

Ingredients

  • 1 lb. pack Sunset Farm Foods Market Style Mild or Hot Fresh Sausage Loaf
  • 1 8 oz pack cream cheese
  • 1/2 cup diced bell peppers
  • 2 cans Crescent rolls (or crescent roll dough sheets which work better due to lack of seams)
  • 1/2 cup shredded cheese (your choice)

Instructions

  • Preheat oven according to temperature on crescent roll package and grease a baking sheet (will need to be a larger sheet such as a 16x12 cookie sheet).
  • Dice cream cheese and set aside.
  • Brown sausage, cooking thoroughly.
  • Add in diced bell peppers. Cook approximately 3 - 5 minutes or until slightly tender.
  • Drain grease from the meat.
  • Add in cream cheese and stir until combined. You can make sure the cheese is melted thoroughly or leave it slightly lumpy. Either way is fine.
  • Open one package of crescent rolls and unroll so that it is flat on the cookie sheet. Spoon a line of the meat mixture down the center of the dough, leaving enough room on the sides and ends to pinch the dough shut into a loaf form.
  • Fold the sides and the ends closed once the meat mixture is on the dough and roll over so that it is seam side down.
  • Repeat with the second loaf.
  • Bake for 5 minutes less than the time recommended on the crescent roll package.
  • For the last 5 minutes, remove the loaves and top with the shredded cheese. Replace in oven so that the cheese melts and browns.
  • Remove and enjoy!
Print

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.
Print

Favorite Sausage Dip

Ingredients

  • 1 lb Sunset Farm fresh sausage loaf (hot)
  • 1 10 oz can diced tomatoes and green chiles
  • 1 8 oz package cream cheese
  • 1 cup Mexican blend shredded cheese

Instructions

  • Cook sausage in a large pan, making sure to cook through until crumbly. Drain well and return to pan.
  • Drain can of diced tomatoes and green chiles, reserving 1/4 cup of liquid.
  • Stir together sausage, diced tomatoes and green chiles, the reserved liquid, and cream cheese into the pan.
  • Cook over medium heat until cream cheese has melted and all is mixed together well.
  • Transfer to serving dish or dip bowl and top with shredded cheese. Can let it set for a few minutes to fully melt or place under broiler for 1 minute to melt and give a brown crisp edge.
  • Serve with your favorite tortilla chips and it's sure to be a fan favorite!
Print

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!
Print

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.
Print

Sausage and Potato Quesadillas

Ingredients

  • 1 lb Sunset Farm Foods Chorizo
  • 1 lb Sunset Farm Foods Fresh Sausage Loaf
  • 2 tsbp cooking oil
  • 30 oz bag of frozen shredded hashbrowns
  • 1/4 cup chopped red onions
  • 1/4 cup chopped cilantro
  • 2 cups Shredded Monterey Jack cheese
  • 16 6 inch flour tortillas

Instructions

  • Cook the chorizo and the fresh loaf sausage together in a pan according to package instructions. Drain grease and set aside.
  • Heat the oil in the same pan. Add the hashbrowns and onions and cook until browned.
  • Warm another pan on medium heat and spray with nonstick cooking spray. Place one flour tortilla in the pan. Sprinkle a thin layer of cheese, then sausage, potatoes, cilantro and top with another layer of cheese and another flour tortilla. Warm for 1-3 minutes, then flip to the other side. Warm for 1-3 minutes on the second side.
  • Remove from heat and serve with your favorite toppings. Sour cream, salsa, etc.
Print

Sausage and Rice Casserole

Ingredients

  • 1 pound Sunset Farm Brand Market Style Fresh Hot Sausage
  • 1 bell pepper, chopped
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1 large jar or can sliced mushrooms
  • 1 cup uncooked white rice
  • 2 cans beef consommé soup

Instructions

  • Cook sausage until crumbly and drain thoroughly on paper towel.
  • Saute bell pepper and onion in butter.
  • Combine all ingredients.
  • Spray 9 X 13 inch casserole pan with non-stick cooking spray.
  • Pour mixture into casserole.
  • Bake at 350 degrees, uncovered, for 1 and 1/2 hours.
Print

Sausage Balls

Ingredients

  • 1 pound Sunset Farm Brand Market Style Fresh Pork Sausage
  • 2 cups Shredded sharp cheddar cheese
  • 3 cups Bisquick
  • 1 to 2 teaspoons Hot Sauce; optional

Instructions

  • Preheat oven to 400 degrees.
  • Combine sausage, cheese and 2 cups Bisquick, using hands to mix well. If using hot sauce; add 1 to 2 teaspoons and mix in.
  • Gradually add in as much of the last cup of Bisquick as possible to form a firm dough.
  • Roll into balls; about 1 tablespoon of mix for each ball. Roll balls in remaining Bisquick to coat.
  • Bake on non-stick baking sheet about 20 minutes or until golden brown.
  • Serve warm or at room temperature.
Print

Sausage Breakfast Casserole

Ingredients

  • 1 pound Sunset Farm Brand Fresh Sausage Loaf
  • 1-2 cups Sharp Shredded Cheddar Cheese
  • 1 (8 oz) package Cream Cheese
  • 2 cans crescent rolls

Instructions

  • Preheat oven to 350 degrees.
  • Brown sausage in a skillet, drain and return to pan.
  • Add cream cheese to the sausage,mix together in skillet.
  • In a 9x13 casserole dish roll out 1 can of the crescent rolls.
  • Add the sausage and cream cheese mixture to the casserole dish
  • Open the remaining can of crescent rolls and roll them out over the sausage mixture.
  • Sprinkle with cheddar cheese and place in oven.
  • Bake at 350 degrees for about 12-15 minutes, or to the time listed on the crescent rolls package.
  • Serve warm and enjoy!
Print

Sausage Savories

Ingredients

  • 1/4 cup Sunset Farm Brand Market Style Fresh Pork Sausage
  • 2 tablespoons minced onion
  • 2 tablespoons minced celery
  • 4 teaspoons dried chopped cherries
  • 2 tablespoons catsup
  • 4 teaspoons coarsely chopped pecans
  • 3 tablespoons coarsely chopped Granny Smith apple
  • 15 Athenos Mini Fillo Shells (1 box contains 15 mini shells)

Instructions

  • In a small skillet, cook sausage and stir until well crumbled.
  • Add onion, celery, dried cherries, catsup and sauté 2 minutes.
  • Add chopped apple and sauté 2 minutes longer.
  • Spoon 1 rounded teaspoon of filling into each Fillo shell.
  • Bake in preheated oven at 350 degrees for 5 minutes. Serve warm.
Print

Spinach Pork Burger

Ingredients

  • 10 ounces baby spinach
  • 1 cup water
  • 2 tbls extra-virgin olive oil
  • 3 tsp minced garlic
  • 1.5 tsp anchovy paste
  • 1 lb. fresh ground pork
  • 4 slices provolone cheese
  • 1/4-1/2 cup sun-dried tomato pesto
  • 4 toasted ciabatta rolls

Instructions

  • Pat the fresh ground pork into 1/2" patties, about the size of a hamburger patty. Set to the side.
  • In a large skillet, bring water to a boil. Add the spinach, cooking just until wilted. Remove from the water and drain/press out as much water as possible. Empty the skillet.
  • Add the olive oil until heated. Add the minced garlic and anchovy paste, cooking over med-high heat until fragrant and browned thoroughly (approximately 1 minute). Add the spinach and stir until coated.
  • Preheat an electric grill and cook the patties thoroughly. Top with a slice of the cheese and allow to melt.
  • You can toast the ciabatta rolls once the patties are done if desired. Place the patties on a roll with the sun-dried tomato pesto and top with the spinach mixture. Enjoy!