Sausage And Cornbread Cabbage Rolls Recipes

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SAUSAGE CORNBREAD BAKE



Sausage Cornbread Bake image

This cornbread is great for those of us who eat on the go.

Provided by Debbie Rowe

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h5m

Yield 8

Number Of Ingredients 9

1 pound pork sausage
1 onion, chopped
2 large eggs eggs, lightly beaten
1 ½ cups buttermilk self-rising cornmeal mix
1 (15 ounce) can cream style corn
½ cup sour cream
¼ cup vegetable oil
2 cups shredded sharp Cheddar cheese
½ cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 10 inch ovenproof skillet.
  • In a medium skillet, brown the sausage and onion; drain well.
  • In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk, and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top.
  • Bake for 30 to 40 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 658.4 calories, Carbohydrate 38 g, Cholesterol 128.8 mg, Fat 47.1 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 18.9 g, Sodium 1263.8 mg, Sugar 4.6 g

CORNBREAD SAUSAGE CASSEROLE



Cornbread Sausage Casserole image

All your breakfast favorites are baked together between layers of cornbread!

Provided by Christian

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 7

1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn bread mix
1 (15 ounce) can cream style corn
5 fluid ounces water
1 medium onion, diced
4 fresh jalapeno peppers, diced
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
  • In a medium bowl, mix corn bread mix, cream style corn and water.
  • Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
  • Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 51.6 g, Cholesterol 67.4 mg, Fat 37.4 g, Fiber 1.5 g, Protein 19 g, SaturatedFat 16 g, Sodium 1639.1 mg, Sugar 9.1 g

ITALIAN SAUSAGE-STUFFED CABBAGE ROLLS



Italian Sausage-Stuffed Cabbage Rolls image

Love this recipe! Very easy to make and the sausage flavor is a great twist.

Provided by Liz Dalton 'Lizzie'

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h15m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
1 medium head cabbage
1 (19 ounce) package mild Italian sausage (such as Johnsonville®)
2 cups marinara sauce
1 (8 ounce) can tomato sauce
2 cups cooked rice
2 teaspoons dried basil, or more to taste
2 teaspoons dried oregano, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Put olive oil on the bottom of a medium-sized baking dish. Remove casings from sausage.
  • Bring a large pot of water to a boil. Cook cabbage leaves until tender, about 12 minutes. Drain.
  • While the cabbage is cooking, remove casings from sausage. Cook and stir sausage in a skillet over medium-high heat, breaking it into pieces as it cooks, until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • At the same time, combine marinara sauce and tomato sauce in a saucepan over medium-low heat. Cook until warm, about 3 minutes; set aside.
  • Mix cooked rice, sausage, and 1/2 cup sauce with basil and oregano. Spread filling onto cabbage leaves and roll up like small burritos. The amount of filling in each will vary depending on how big your cabbage leaves are. Place cabbage rolls close together in the prepared dish and spoon remaining sauce over top.
  • Bake in the preheated oven until cooked through, about 30 minutes. Garnish with more basil and oregano.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 40.2 g, Cholesterol 36.9 mg, Fat 21.8 g, Fiber 7.1 g, Protein 17.3 g, SaturatedFat 6.9 g, Sodium 1311.6 mg, Sugar 14.3 g

SAUSAGE CORNBREAD



Sausage Cornbread image

Cornbread is a staple here in the South. I added sausage and cheese to a cornbread recipe and came up with this satisfying dish. It goes especially well with soup.

Provided by Taste of Home

Time 1h

Yield 8-10 servings.

Number Of Ingredients 11

1 pound bulk pork sausage
1 large onion, chopped
1-1/2 cups cornmeal
1/4 cup all-purpose flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 can (14-3/4 ounces) cream-style corn
3/4 cup whole milk
2 large eggs
1/4 cup vegetable oil
2 cups shredded sharp cheddar cheese

Steps:

  • In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.

Nutrition Facts : Calories 369 calories, Fat 22g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 731mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

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