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Fresh Sausage Loaf Mild 1 lb


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 * $44.40 / case

9 packages in a case
9.00 lbs case weight
Our famous mild fresh sausage in a cello tray for retail.
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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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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.
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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!
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Cracked Pepper Sausage Fattie

By Paul Worth - Quitman, GA

Ingredients

  • 1 pkg (16oz) Sunset Farm Brand Market Style Fresh Sausage
  • 1 pkg (16oz) Sunset Farm Brand Cracked Pepper Smoked Sausage
  • 2 Tsp. BBQ dry Rub (I use 5 parts brown sugar, 3 parts kosher salt, 1 part chili powder, 1 part red pepper flakes)

Instructions

  • Form sausage into a chub slightly longer than the link sausage
  • Cut an incision the full length of the chub about 3/4 through
  • Insert the cracked pepper sausage(Or your favorite Sunset Farm Foods Smoked Sausage) into the chub
  • Wrap the chub around the link, sealing all edges
  • Smoke at 225 until 160 degrees in center (about 90 minutes)
  • Remove from smoker and wrap with aluminum foil for 30 minutes
  • Unwrap and cut into 1/2" slices, serving on biscuits or rolls
  • OR Chill, unwrap, and cut into 1/4" slices, serve with crackers. For a more cracker friendly size try using Babylink inplace of Cracked Pepper.
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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!
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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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One Pot Macaroni and Cheese with Sausage

Ingredients

  • 1 lb Sunset Farm Foods market fresh pork sausage
  • 1 each diced red bell pepper
  • 1 each diced green bell pepper
  • 1/4 cup diced onion
  • 2 cups dried elbow macaroni
  • 18 oz marinara sauce
  • 18 oz water
  • 1/2 cup half and half
  • 1 1/2 cup shredded mozzarella cheese (reserving 1/2 c.)

Instructions

  • In a large pot, cook sausage on medium heat until meat is brown. Drain off grease.
  • Add in diced peppers, diced onions, dried macaroni, marinara sauce and water.
  • Bring to a boil, stirring often.
  • Reduce heat to a simmer. Allow to simmer, covered and stirring occasionally for about 20-30 minutes until macaroni is tender.
  • Add in half and half and 1 cup of the shredded mozzarella cheese and mix everything well.
  • Remove from heat, allowing cheese to melt. Use the remaining cheese to sprinkle on top of individual dishes.
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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 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.
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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.
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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.
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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!
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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.
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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.
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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!