Hot Dracula Sausage Recipes

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DRACULA'S REVENGE



Dracula's Revenge image

Beware, this recipe has been known to stop kisses for days!!! If you don't want the hassle of roasting the garlic, purchase the already minced kind and use appropriate amount.

Provided by themomma

Categories     One Dish Meal

Time 1h45m

Yield 2 casseroles

Number Of Ingredients 12

2 whole garlic heads
1 lb sweet sausage
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
2 tablespoons butter
1/3 cup flour
4 cups milk
1 cup parmesan cheese
2/3 cup swiss cheese
1/2 teaspoon salt
1/8 teaspoon pepper
16 ounces cooked penne pasta

Steps:

  • Roast garlic heads in 350 degree oven, wrapped in foil, for one hour.
  • Separate cloves and squeeze to extract garlic pulp.
  • Discard skins.
  • Cook sausage in large nonstick skillet over medium heat until browned, stirring to crumble.
  • Rinse in colander to remove excess fat.
  • Place in large bowl and stir in sage and rosemary.
  • Melt butter in saucepan.
  • Add flour, stirring with a whisk.
  • Gradually add the milk; cook until slightly thick, stirring constantly with the whisk (about 10 minutes.) Stir in roasted garlic, cheeses, salt and pepper until just melted.
  • Remove from heat.
  • Mix with cooked pasta and either spoon into greased one 13X9 or two 8X8 pans (cover with foil and freeze up to 3 months).
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 2040.5, Fat 78, SaturatedFat 41.6, Cholesterol 244.2, Sodium 3042.6, Carbohydrate 238.1, Fiber 26.4, Sugar 1.3, Protein 102.8

HOT DRACULA SAUSAGE RECIPE



Hot Dracula Sausage Recipe image

Provided by kishthecook

Number Of Ingredients 17

3 lbs pork shoulder (butt) chopped into 2 inch chunks
1/4 c chilled red wine
1 TBS raw sugar
2 tsp- 1 TBS sea salt flakes (depending on your taste)
1 TBS garlic powder
2 tsp dried oregano
2 tsp black pepper
4 tsp smoked paprika
1 TBS fennel seed
1 TBS anise seed
2 tsp dried parsley
2 tsp dried red pepper flakes
1 tsp red chili powder
2 tsp dried minced onion
1 tsp cracked coriander seed
1/2 tsp dried mace
1 full head fresh garlic, cloves peeled and minced

Steps:

  • Mix all the dry spices together. Add spice mix to freshly ground pork (course grind) along with the minced garlic and chilled wine. Loosly mix with your hands. Run again through the grinder again (course grind). Fry up a small handful and taste, adjust your spices as you desire. Chill for 1 hour then stuff your casings.

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