Showing posts with label Pork sausage. Show all posts
Farmer’s Breakfast
in Bacon, Bell peppers, Breakfast/Brunch, Casseroles, Cheddar, Pork sausage, Potatoes, Sausages, Vegetables on Monday, January 2, 2012
At Breakfast
Ray Hendershot
I always look forward to morning because that means another breakfast!
As I’ve said before, breakfast is hands-down my favorite meal of the day and the weekend is the perfect time for a heartier breakfast. I have a thing for breakfast casseroles, especially when cooking breakfast for company. This one is so simple to put together and one that you and your guests will love.
Farmer’s breakfast is a country-style dish filled with sausage, eggs, potatoes and cheese.
It will make your taste buds tingle and your mouth water. Just whip it together and you will soon be enjoying a hot delicious breakfast casserole with some of your favorite ingredients!
Farmer’s Breakfast
Ingredients:
1 pound of your favorite sausage
1 small green bell pepper, chopped
3 large potatoes, cooked and cubed
¾ cup cheddar cheese, shredded
6 eggs
½ cup milk
3 tablespoons onion, chopped
¼ cup crisply fried bacon, crumbled or bacon bits
Salt and pepper
Method:
Preheat oven to 350 degrees.
Cook and crumble sausage in skillet until done.
Drain and set aside, leaving 1 tablespoon of drippings in skillet.
To drippings add onion and green pepper.
Cook about 3 minutes.
Spread crumbled sausage in 9” casserole dish.
Place onion mixture and potatoes on top.
In a bowl, beat eggs, milk, salt and pepper together.
Spread egg mixture over potato mixture, top with cheese and bacon bits.
Bake covered at 350 degrees for 45 to 55 minutes until knife inserted comes out clean, removing cover during last 10 minutes.
Serves 6
ENJOY!
Pam’s note: Frozen hash browns may be used; thawing them first.
Rise and Shine! Breakfast Reigns Supreme!
in Bread, Breakfast/Brunch, Cheddar, Cheese, Eggs, Onions, Pork sausage, Sausages on Sunday, December 18, 2011
I’m nearly obsessed with breakfast and it is definitely my favorite meal of the day. I never skip breakfast and neither should you. Breakfast tends to be a hurried affair most days but, I love to cook and eat a large breakfast, especially on Sunday morning. There’s nothing better than a hearty breakfast! Grabbing a piece of toast and heading out the door does not work for me.
Remember the old adage, “breakfast is the most important meal of the day?” It’s true! It is exactly what it says: break fast. Breakfast replenishes your body from the night before and gives you fuel for a new day. Your body can not run on empty until lunch time no more than a car can run without gasoline. Eating breakfast prepares you both mentally and physically for the day before you. It stabilizes your blood sugar, gives you nourishment and keeps you from being grouchy.
My favorite breakfast is crisp bacon, eggs over-easy, hash browns and whole wheat toast ~ topped off with a cup of strong black coffee. However, I love oatmeal with raisins or dates, cold cereals, sausage, French toast, grits, pancakes, waffles, ham, Danish pastries, fresh fruit, and bagels. Oh, and casserole dishes like the one below! In other words, there’s not much I don’t like for breakfast ~ breakfast rules!
If I’m not cooking breakfast, this is my favorite breakfast spot: Benedict's La Strata; check out the menu at the Crystal Lake
Pork Sausage Casserole
Ingredients:
6 slices white loaf bread
1 pounds fresh bulk pork sausage with sage
10 ounces sharp cheddar cheese, grated
2 green onions, chopped
5 eggs, lightly beaten
2 cups half-and-half
1 teaspoon salt
1 teaspoon dry mustard
Method:
Cut bread into 1” cubes and spread in a greased 9 x 12 casserole.
In medium skillet, brown sausage until fully cooked, draining off rendered fat.
Spread cooked sausage over the bread and top with the cheese and onions.
Stir together eggs, half-and-half, salt and dry mustard.
Pour over the cheese and onions.
Cover casserole with foil and refrigerate at least 8 hours or overnight.
The next day, preheat the oven to 350 degrees.
Bake covered casserole for 50 minutes or until set and slightly golden.
Remove from oven and let casserole set for 15 minutes.
Serve.
Tell me, do you love breakfast? What is your favorite breakfast?
Enjoy your breakfast! It jump-starts your day!
Helen’s Lasagna
in Beef, Cheese, Cottage cheese, Entree, Garlic, Ground beef, Italian sausage, Mozzarella, Parmesan, Pasta, Pork, Pork sausage, Rotel tomatoes, Sausages on Tuesday, October 25, 2011
Was there such a thing as a “foodie” back in the 50’s? If there was, I was definitely one of them at a young age because this dish really got my attention.
I vividly remember going to visit some family friends, Helen and Charles, on Catawba Island, by Lake Erie years ago when I was young. Swimming and boating on Lake Erie was great but what I really loved was the lasagna that Helen made. Mom did not cook this type of food when I was growing up and it was love at first bite for me. She had to get this recipe!
Even though this lasagna recipe is a little time consuming; believe me, it is well worth the effort. It has thick layers, is super cheesy with a great tomato sauce and lots of spicy meat ~ Italian sausage, pork sausage and ground beef.
The result of Helen’s recipe is amazing and the best lasagna ever! I love Italian food and so does Bill. I forgive him now of years ago driving all around Europe ~ only to end up at the border of Italy several times ~ and never actually visiting the country. That’s really another story…
Thanks to Helen for the recipe and to Mom for getting it! It is the best!
Helen’s Lasagna
Ingredients:
1 pound Italian sausage
1 pound pork sausage
1 pound ground beef
2 cloves garlic, minced
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1½ teaspoons salt
1 teaspoon sugar
1 pound can (2 cups) stewed tomatoes
2 (6 ounce) cans tomato paste, 1-1/3 cup
8 ounces lasagna noodles, about 7
3 cups small curd cottage cheese, cream style
2 beaten eggs
2 teaspoons salt
1 teaspoon pepper
2 tablespoons parsley flakes
½ cup grated Parmesan cheese
1 pound mozzarella cheese, sliced thin
Method:
Brown meat slowly, spoon off excess fat.
Add next 7 ingredients.
Simmer uncovered until sauce is thick, 45 minutes to 1 hour, stirring occasionally.
Cook noodles in boiling water until tender.
Drain, rinse in cold water.
Meanwhile, combine cottage cheese with eggs, seasonings and Parmesan.
Place half of cooked noodles in a 13 x 9 x 2” pan, baking dish.
Spread half of cottage cheese mixture over noodles.
Arrange half of mozzarella over all.
Spread half of meat sauce on top of mozzarella.
Repeat layers.
Bake at 375 degrees for 30 minutes.
Let stand 15 minutes before cutting into squares.
Filling will set slightly.
Serves 8-12
Without a doubt, one of my favorite recipes! It’s delicious!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Bubble and Squeak
in Entree, Pork sausage, Potatoes, Sausages, Vegetables on Sunday, October 23, 2011
No, this isn’t what happens when you’ve imbibed too much! It is the name of a dish whose origin is unclear; however, it is definitely British. There are so many theories about the name, but it probably has to do with the noises emitted while the cabbage is bubbling in the water and then squeaks in the skillet with the sausage. Bubble and squeak was popular during World War II as it was a good way to use leftovers during the time when most food was rationed.
It is really one of the earliest forms of recycling; a traditional British dish that took leftovers from Sunday dinner and re-invented them into a tasty meal for Monday. I love the combination of the 3 ingredients wrapped up in one dish. Potatoes and cabbage absolutely is a perfect pair and the sausage just spices things up for more flavors.
With the addition of eggs, the Brits eat bubble and squeak for breakfast as well as dinner. It sounds great to me and a meal perfect for any time. Bubble and squeak does not take a lot of effort but, it is high on goodness. Love it!
Bubble and Squeak:
Ingredients:
4 medium potatoes, peeled and quartered
1 small head cabbage
1 pound pork sausage links
Salt and pepper
Method:
About 45 minutes to an hour before serving:
Place potatoes and cabbage in pan of water, bring to a boil. Reduce heat to medium, cover and cook 20-25 minutes, until cooked and tender, drain well.
Meanwhile in large skillet over medium heat, cover and cook sausage links in 3 tablespoons of water for 5 minutes.
Remove cover and brown sausage well on all sides, around 15 minutes.
Add cooked potatoes, cabbage, salt and pepper to sausage and cook 5 minutes, until vegetables are well heated, occasionally turning all with a spatula.
Place on platter and serve.
Pam’s note: I place the potatoes and cabbage on the bottom of the skillet to get a bit of a crust from the sausage.
Sausage Cheese Balls
in Appetizers, Cheddar, Cheese, Parmesan, Pork sausage, Sausages, Super Bowl on Friday, October 7, 2011
Gotta' love Arlo & Janis!
Yippee! Super Bowl party day is finally here!
This is the day that you want to entertain the easy way with little fuss so that you have time to watch the game; or even better, time to catch all the super commercials! So that means no being in the kitchen and cooking during the game!
We Midwesterner's love our pork in so many ways with one of the best being just some good pork sausage. These sausage cheese balls are so popular and the one recipe to turn to when you need an appetizer or a snack. They scream easy and mouthwatering! They’re like a taste explosion going off in your mouth with the mixture of spicy sausage and cheese, rolled up in a tangy ball.
I have made these sausage cheese balls many times and they never fail to be a hit, disappearing very quickly. The sausage does not have to be cooked before assembling them. They can be made the day before; refrigerate until baking time and they can also be frozen and baked a month later.
They are really great and so quick to make. They would even work for breakfast!
Sausage Cheese Balls
Ingredients:
3 cups Bisquick
1 pound hot sausage
4 cups (16 ounces) sharp cheddar cheese, grated
½ cup Parmesan cheese, grated
½ cup milk
1/2 teaspoon dried rosemary leaves, crushed
½ teaspoon dried parsley or 1 ½ teaspoons fresh parsley, chopped
Method:
Preheat oven to 350 degrees.
Lightly grease baking sheet.
Stir together all ingredients.
Shape into 1” balls. Place on pan.
Bake 20-25 minutes or until brown.
Place on serving platter and serve with barbecue sauce, chili sauce or cocktail sauce. Try a little maple syrup with them for breakfast!
Makes approximately 75 balls.
Enjoy and have a great Super Bowl Day!!!
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