Fruited Sausage Recipes

HOT FRUIT AND SAUSAGE

Steps:

• In a large cast-iron or other heavy skillet, cook sausage according to package directions; drain. Add pineapple, brown sugar and cinnamon; heat through. Stir in banana just before serving.

CURRIED SAUSAGES

Steps:

• Heat oil in a large skillet over medium high heat.
• Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
• In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
• Add curry powder and stir for 30 seconds.
• Add flour and mix for 30 seconds.
• Gradually pour in chicken stock, mixing constantly.
• Add carrots, sugar, salt and pepper, stir well.
• Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
• Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!

SAUSAGE AND DRIED FRUIT STUFFING

Steps:

• Soak the diced dried cherries and apricots in 1 cup of Triple Sec in a small saucepan (unheated) for 10 minutes.
• Bring to a dried fruit/Triple Sec mixture to a boil on the stovetop. Remove from heat, and set aside to cool.
• Brown the sausage in a large skillet, and then add the celery and onion and saute for 10 minutes. Remove from the stove to cool.
• Toast the slivered almonds in the oven- watching closely for them to brown (be careful- they turn from toasted to burnt very quickly!) After the almonds have cooled, dice them by hand or in a food processor.
• In a large bowl mix together the stuffing mix, sausage, celery and onion, the dried fruit and liquid, and the almonds. (I found it easies to do this in two batches)
• Heat the butter, chicken stock, and remaining ½ cup of Triple Sec in the same saucepan as used before, until the butter melts.
• Pour this over the stuffing mixture and then stir to make sure all of the bread cubes are moistened.
• Bake in a 13 x 9 pan at 350 degrees, for a total of 15 minutes (10 minutes covered in foil, 5 minutes uncovered).

SAUSAGE CAKE

Steps:

• Mix all ingredients by hand in a large mixing bowl.
• You will bake it like a fruit cake.
• Fill pan almost full (I use an angel food cake pan).
• Cover with paper last hour of baking.
• Bake at 325 degrees Fahrenheit for 1-1/2 hours.
• Bake until toothpick in center comes out clean.
• Cool; wrap in waxed paper or foil.
• In olden days, cakes were wrapped in wine-dampened cloth to keep them moist and mellow.
• Store in air-tight container in cool place.
• This recipe has been passed down from my native American ancestors: my Grandpa was half Cherokee, half Cheyenne.

SAUSAGE AND EGG PIZZA

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into 8 triangles; arrange in a single layer on a greased 12-in. pizza pan. Press onto pan to form a crust and seal seams; pinch edge to form a rim. Bake 8 minutes., Meanwhile, in a large skillet coated with cooking spray, cook sausage and mushrooms over medium heat 4-6 minutes or until sausage is no longer pink and mushrooms are tender, breaking up sausage into crumbles. Drain and remove sausage mixture. Add hash browns, garlic salt and pepper to the same skillet; cook and stir until browned., Sprinkle sausage mixture over prepared crust; layer with potatoes, green onions, red pepper and cheese. Carefully pour egg substitute over top. Bake 10-12 minutes or until egg is set and cheese is melted.

FRUITED SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over med. heat until no longer pink; drain and set aside. In the same skillet, sauté the celery and onions in butter until tender. In a large bowl, combine the stuffing cubes, broth, walnuts, cranberries, apricots, parsley, rosemary, pepper, sausage and onion mixture. Transfer to a greased 9x13 baking dish and bake, uncovered, at 375 for 25-30 minutes until lightly browned.