4th of July Sausage Appetizer
Ingredients
-
1 pkg (16oz)
Sunset Farm Brand Smoked Sausage(we used Premium Mild)
-
1 block
of your favorite white cheese ( we used sharp white cheddar)
-
1 can
of whole black olives pitted
Instructions
- If using a block of cheese go ahead and cut into squares.
- Cut sausage into pieces (about 1/2 an inch in thickness)
- Grill or pan sear the sausage
- Assemble sausage, cheese and black olives on a tooth pick.
- This recipe makes approx. 30 appetizers.
Brunch Casserole
Ingredients
-
2 pounds
Sunset Farm Brand Smoked Sausage
-
8 slices
bread, trimmed and cubed
-
3/4 pounds
sharp cheddar cheese, shredded
-
4
eggs
-
2 1/4 cups
milk
-
3/4 tablespoon
dry mustard
-
1 (8 oz) can
sliced mushrooms, drained
-
1 (10 3/4 oz) can
cream of mushroom soup
-
1/2 soup can
milk
-
2 tablespoons
butter
Instructions
- Fry sausage and cut into bite size pieces.
- Arrange bread in greased 9 X 13 inch pan. Cover with cheese.
- Beat eggs with milk and mustard.
- Add mushrooms. Pour over top.
- Cover and refrigerate overnight.
- Let stand at room temperature for 1 hour.
- Dilute soup with milk and pour over top. Dot with butter.
- Bake at 325 degrees for 1 hour.
Cheese & Sausage Quesadilla
Ingredients
-
1 lb pack
Sunset Farm Foods Premium Sausage in your favorite flavor (including mild, hot, jalapeno, cracked pepper, bell pepper & onion, or garlic, herb & sun dried tomato)
-
1 tbsp
oil
-
1/2 cup
green bell pepper cut into strips
-
1/2 cup
red bell pepper cut into strips
-
1/2 cup
sweet onion cut into strips
-
1-2 cups
shredded cheese of your choice
-
1 pack
large tortillas of your choice (flour, wheat, spinach, etc.)
Instructions
- Prepare the sausages by cutting into rounds to be seared.
- Sear the sausage rounds using a tablespoon of oil on medium heat (I use approximately 1 link per serving). Once seared, remove the rounds and set aside.
- Saute the peppers and onions in the remaining grease. Once soft, remove from heat and set aside.
- Wipe grease from the pan and spray with nonstick spray. Place tortilla shell in warm pan on low/medium heat. Cover 1/2 of tortilla with a thin layer of shredded cheese, followed by a thin layer of the sauted peppers and onions and then the sausage rounds. Top with another thin layer of cheese and fold the tortilla over, pressing down while the cheese melts.
- Once the cheese has melted enough so that the top tortilla portion is sticking (making it easier to flip), flip the tortilla over carefully and allow the other side to brown. Remove from heat and cut into 4ths.
- Serve with your favorite toppings, such as sour cream, guacamole, or salsa.
Cheese Raviolis with Spinach and Sausage
Ingredients
-
1 bag
frozen cheese raviolis (16-24 oz.)
-
1 lb
sliced sausage
-
10 oz.
baby spinach
-
16.25 oz.
caramalized onion & butter marinara
-
16 oz.
fresh mozzarella, cut into thin slices
Instructions
- Preheat oven to 350 degrees F.
- Cook raviolis according to package instructions. Drain when completed.
- Meanwhile, brown sliced sausage in a large skillet. Add the baby spinach and cook just until wilted.
- Combine the sausage mixture, raviolis, and marinara in a casserole dish and top with sliced mozzarella cheese.
- Place in preheated oven and cook for 10-15, just until cheese is brown and bubbly.
Chili Cheese Sausage Dog Bake
Ingredients
-
1 pack
Sunset Farm Foods Sausage
-
6 strips
cheese sticks cut in half length ways (we used mild cheddar)
-
1 can
Pillsbury pizza dough
-
1 can
Chili (or homemade, either way)
-
1/4 cup
butter
-
1 tsp
garlic salt
-
1 tsp
fresh parsley
Instructions
- Preheat oven to 375
- Pour chili into a 9 x 13 pan
- Remove the cheese from wrappers and cut length ways. You can also use shredded cheese for this, the cheese sticks are just easier to roll.
- Open the can of pizza dough and roll out, stretching slightly. Cut the dough into 6 equal parts.
- Take a sausage dog and place a strip of cheese on either side. Roll the sausage and cheese into the dough, covering the majority of the sausage dog in dough.
- Place seam side down on top of the chili.
- Bake in warmed oven for 18-20 minutes.
- Remove from the oven, melt the butter and mix with the garlic and parsley, brushing it on the tops of the dogs.
- Enjoy!
Cinnamon Roll Sausage Dogs
Ingredients
-
1 can
large cinnamon rolls
-
1 pack
Sunset Farm Foods Babylink Sausage
Instructions
- Preheat the oven according to cinnamon roll package instructions.
- Spray pan with cooking spray. Remove sausage links (while I used babylinks, any style can be used with this. Play around and see what works best for you!) and cinnamon rolls from packaging, reserving icing.
- Begin wrapping cinnamon rolls around a link of sausage. I was able to wrap 2 sausage links with 1 cinnamon roll (I used Pillsbury Grands cinnamon rolls). Place on pan, spaced out about 2 inches so that they don't stick together.
- Bake for the directed time (15-20 minutes).
- Remove and drizzle with the cinnamon bun icing. Enjoy!
Frogmore Stew
Ingredients
-
2 pounds
Sunset Farm Brand Mild Smoked Sausage, cut into 2 inch pieces
-
3 pounds
shrimp 24-30 ct
-
6 ears
of corn
-
1 cup
celery chopped; tied in cheesecloth bag Seafood Seasoning (like Old Bay)
-
1/4 cup
salt
Instructions
- Bring a large amount of water to boil (roughly twice the volume of water as the volume of ingredients).
- Add 1/4 cup of salt per gallon of water, celery and Seafood Seasoning to taste.
- Add sausage and boil for 7 minutes; add corn and boil for 7 minutes; add shrimp and boil for 4 minutes (DO NOT OVERCOOK).
- Drain and serve in large bowl or tub.
Guacamole Sausage Dogs
Ingredients
-
3 medium
avacados diced and slightly mashed (dependending on consistency liked)
-
1/4 cup
diced tomatoes
-
1/4 cup
diced sweet onions
-
1 lime
juiced
-
1 tsp
salt
-
1 tsp
minced garlic
-
3 tbsp
chopped fresh cilantro
Instructions
- In a medium sized bowl, mash together the avacados, lime juice and salt.
- Mix in the onions, tomatoes, garlic and cilantro, stirring until well blended.
- Refrigerate 1 hour or serve immediately on top of your favorite Sunset Farm Foods sausage dog!
Pasta Salad with Sausage & Peppers
Ingredients
-
1 lb
pasta of your choice
-
6 tbls
extra virgin olive oil (plus extra for drizzle if desired)
-
3 tbls
lemon juice
-
1 tbls
tomato paste
-
2 cloves
minced garlic
-
1 large
shallot sliced and seperated
-
1 tsp
chopped thyme
-
1 lb.
Sunset Farm Foods Smoked Sausage cut into coins
-
1/4 c.
diced yellow peppers
-
1/4 c.
diced red peppers
-
2 stalks
celery, thin sliced
-
1/2 c.
diced fresh mozzarella
-
1/4 c.
basil paste
Instructions
- Cook pasta according to package directions. Make sure to reserve 1/3 cup of water when draining. Allow to cool to room temperature.
- Sear sausage and peppers to desired brownness (we prefer for the peppers to still maintain a crunch to them).
- In a medium bowl mix the lemon juice, olive oil, tomato paste, minced garlic, shallot, basil paste and thyme. Mix well and add in the reserved pasta water.
- Combine the pasta, dressing, sausage, peppers, and celery. Toss until coated well. This can be served room temperature or cold, which ever is preferred.
Sausage and Baked Beans
By Les Boswell - Bonifay, FL
Ingredients
-
1 Large(53oz)can
Pork and Beans
-
1 lb.
Sunset Farm Sausage, ex: either hot,mild, jalopeno or cracked pepper smoked sausage.
-
2
Bell Peppers
-
1
large white onion
-
1/3 cup
brown sugar
-
1/3 cup
BBQ sauce
Instructions
- Saute onions and peppers in a skillet for 15-20 min.
- pour in baking dish add sausage, beans & other ingredients.
- Bake at 350 for 30 minutes or until thick & bubbly.
Sausage and Chicken Yellow Rice Bowl
Ingredients
-
1
Package of yellow rice
-
1
Package of your favorite Sunset Sausage
-
2
Cups of cooked chicken (optional)
-
2
Tablespoons of olive oil
-
1
Teaspoon of minced garlic
Instructions
- Boil water in a large pot, cook rice according to package
- While rice cooks, chop up chicken and sausage
- In a skillet add olive oil and garlic
- When skillet is hot, add the chicken and sausage (not too hot, you just need to heat the meat it's already cooked )
- When rice is finished simply mix in your chicken and sausage.
- Enjoy!
Sausage Stir Fry
Ingredients
-
1
package of your favorite Sunset Sausage
-
2
yellow squash
-
1
8 oz. bag of fresh spinach
-
1/2
tsp. minced Garlic
-
1
tbsp. of olive oil
-
Dash
of ground ginger
-
1
tsp. sesame oil
-
Pinch
of Salt and Pepper to taste
-
2
cups of rice
Instructions
- Cook rice according to package directions and set aside
- Slice squash in to thin pieces
- Slice sausage into bite sized pieces
- Heat oil and garlic a in large frying pan or wok on medium/high heat
- Add squash and sauté for about 5 minutes or until squash is almost cooked.
- Add spinach, sausage, sesame oil and ginger.
- Continue to sauté, stirring frequently until sausage is heated and spinach is wilted.
- Add salt and pepper if desired and serve warm
Smoked Sausage, Cabbage, and Potatoes with Cheese Grits
Ingredients
-
Sunset Farm Foods Mild Smoked Sausage
1 lb.
-
Green and Purple Cabbage
half a head of each
-
Sweet bell peppers
1 small red, yellow, and orange
-
Onion
half a white or red onion diced
-
Potatoes
3 small red potatoes
-
Olive oil
2 tbsp
-
Salt & Pepper
2 tspn
-
Minced garlic
1/2 tspn
-
Red pepper flakes
1/2 tspn
-
Gayla's Grits from Tifton, GA
1 cup
-
Mild cheddar cheese
1 cup
Instructions
- Grill the sausage
- Chop the cabbage, onions, peppers, and potatoes
- Add olive oil to the pot and cook peppers, onions, and potatoes
- Add in minced garlic and red pepper flakes
- Stir in cabbage and let cook until soft and translucent
- Meanwhile, cook the grits. Follow directions on box or bag.
- Add in the cheddar cheese and stir until fully mixed.
- Plate the grits down first and top them with the sliced cut sausage
- Add the cabbage around the grits and sausage and enjoy!
Sweet and Sour Sausage
Ingredients
-
1.5 lbs
Sunset Farm Sausage
-
1 large
Onion, cut into pieces
-
1 large
Green bell pepper, cut into pieces
-
3/4 cup
apricot preserves
-
1 tablespoon
cornstarch
-
1 tablespoon
vinegar
-
1/2 teaspoon
ground ginger
-
1 20 oz. can
chunked pineapple
Instructions
- Cut Sausage into coins. Heat in skiller over medium heat. Add onion and bellpepper and cook until tender, 5-10 minutes. Can add a little olive oil if items are sticking to the pan.
- Meanwhile, in a bowl whisk together the apricot preserves, cornstarch, soy sauce, vinegar and ginger. Add mixture to sausage and vegetables.
- Stir and cook until thickened, 4-6 minutes. Add the pineapple chunks and stir to coat.
- Serve over rice, noodles or on bread as sandwiches.
Toscana Soup
Ingredients
-
2 lbs
Sunset Farm Foods cracked pepper sausage (2 - 1 lb. packs; or any other variety of Sunset Farm Foods Premium sausage)
-
2 tbsp
vegetable oil
-
3/4 cup
diced sweet onion
-
2 tsp
minced garlic
-
4 cups
chicken broth
-
4 medium potatoes
diced
-
2 cups
kale (shredded into bite sized pieces)
-
1/2 cup
heavy cream
-
1 cup
shredded cheese (your choice, I prefer mozzarella)
Instructions
- Slice sausage into coins and saute in pan until browned. Remove sausage and set aside once done.
- Add 2 tbsp vegetable oil to the sausage drippings and saute onions until translucent. Add minced garlic and cook 2-3 minutes.
- Stir in broth and potatoes, bringing to a boil. Reduce heat to medium/low and allow to cook until potatoes are tender, 15-20 minutes.
- Reduce heat to low and add sausage, kale and cream. Simmer for 10 minutes until heated through.
- Serve garnished with shredded cheese if preferred.