Sausage Hot Dish Recipes

KNOEPHLA SAUSAGE HOTDISH

Knoephla Sausage Hotdish image

Knoephla are chewy little German dumplings that are super popular in this region, as much of it was settled by German immigrants. Most commonly, knoephla are found in a creamy potato soup, but they also make a great addition to hotdish! This one builds on the German theme with mustard, sauerkraut (which cuts the richness of an otherwise very hearty dish), and a crunchy pretzel topping!

Provided by Molly Yeh

Categories main-dish

Time 2h25m

Yield one 8-inch square hotdish

Number Of Ingredients 21

Ingredients

3 1/4 cups (420 grams) all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 1/4 teaspoons kosher salt, plus more for cooking
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1 large egg
1/2 cup chopped fresh flat leaf parsley
1 teaspoon olive oil
Nonstick cooking spray, for the baking dish
3/4 pound bulk raw pork sausage (you can use raw sausage links and remove casing too)
2 tablespoons olive oil
1 small red onion, thinly sliced
1 cup sauerkraut, drained
1 teaspoon fennel seeds, toasted
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
3 cups whole milk
1 cup pretzels
1/2 cup chopped fresh flat leaf parsley

Steps:

For the knoephla: Combine the flour, baking powder, salt, pepper and nutmeg in a large bowl. Whisk to combine. Mix the egg with 1 cup water in a small bowl and add to the dry ingredients. Add the parsley to the mixture. Mix all together and knead until the dough has come together, taking care not to overmix.
Place the dough on a floured surface. Roll out to 1/2-inch thickness. Cut into 1/2- to 3/4-inch squares.
Bring a pot of salted water to a boil. Cook the knoephla in 3 or 4 batches, depending on the size of your pot, until cooked through, 7 to 10 minutes. Remove with a slotted spoon or spider and add to a large bowl. Toss with the olive oil to prevent the dumplings from sticking and set aside.
For the hotdish: Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish.
In a skillet over medium heat, add the sausage and cook until browned and cooked through. Remove the cooked sausage from the skillet and add to the bowl with the knoephla.
In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and cook until softened. Add the sauerkraut and cook until the mixture has caramelized. Add toasted fennel seeds, salt and pepper. Cook for another minute, then remove the mixture to the bowl with knoephla and sausage.
In the same skillet, add the butter and flour and whisk together, stirring up any brown bits at the bottom of the skillet. Cook for 1 to 2 minutes. Add the milk in four additions, whisking continuously, allowing the mixture to thicken before adding each addition. Season with salt and pepper. Cook until the mixture is thick enough to coat the back of a spoon.
Add the knoephla, sausage, onion and kraut mixture to the pot of gravy and mix until combined. Pour into the greased baking dish.
Place the pretzels in a zip-top bag and crush with a rolling pin. Add the remaining tablespoon olive oil to the bag and shake up to coat the pretzels. Top the baking dish with the pretzel crumbs. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
Garnish with the parsley before serving.

SAUSAGE HOT DISH

Sausage Hot Dish image

I normally don't cook foods in the microwave, but this meal is the exception! The flavorful combination of ground beef and sausage makes it unique. We like it a lot. --Carol Rydman, Midland, Michigan

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
3 medium potatoes, peeled and cut into 1/4-inch slices
2 medium carrots, thinly sliced
1 small onion, thinly sliced
1 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
1 pound bulk pork sausage
2 cups shredded cheddar cheese

Steps:

Crumble half of the beef into a 2-1/2-qt. microwave-safe dish. Layer with half of the potatoes, carrots and onion. Sprinkle with half of the thyme, salt and pepper. Repeat layers. Pour water over top. Cover and microwave at 70% power for 16 minutes. Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain. Spoon over beef mixture. Microwave, uncovered, on high for 5-7 minutes. Sprinkle with cheese. Heat 30 seconds longer. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 358 calories, Fat 23g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 730mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

WILD RICE & SAUSAGE HOT DISH

Wild Rice & Sausage Hot Dish image

A good cold weather dinner. You can sauté the vegetables to soften before adding to the pot if you like, but I've found that adding them to the rice while it is cooking softens them sufficiently. . For convenience, packaged matchstick-cut carrots work well for quick fine chopping. A 16-oz roll of turkey breakfast sausage can be substituted for the12-oz roll of pork sausage.

Provided by Low Stress Feasting

Categories Low Cholesterol

Time 1h15m

Yield 1 pot, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups raw wild rice
6 cups water
1/3 cup celery, finely chopped (or to taste)
1/4 cup onion, finely chopped (or to taste)
1/4 cup carrot, finely chopped (or to taste)
12 ounces bulk pork sausage
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 3/4 ounce) can cream of celery soup

Steps:

Cook rice according to package directions - the Minnesota hand-harvested type I use takes 35-45 minutes.
While rice is cooking, chop vegetables and add to rice pot.
Cook sausage in a skillet until browned; drain and set aside.
Once rice is done, mix sausage into pot. Add soups; stir to combine well. Cook over medium heat, stirring occasionally, until hot.

Nutrition Facts : Calories 244.9, Fat 13.2, SaturatedFat 4.3, Cholesterol 44.1, Sodium 507, Carbohydrate 17.7, Fiber 1.4, Sugar 1.6, Protein 13.3

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