Sausage N Pepper Dip Recipes

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

SAUSAGE 'N PEPPER BRAID

Steps:

• In large skillet, over medium-high heat, brown sausage and cook pepper until done, stirring occasionally to break up meat. Remove from heat; pour off drippings. Set aside. Meanwhile, set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt, Italian seasoning and rapid rise yeast. Stir hot water and margarine or butter into dry mixture. Mix in 1 egg and only enough reserved flour to make soft dough. On lightly floured surface, knead 4 minutes. Divide dough into 3 equal pieces. Roll each into 14 x 4-inch strip. Stir cheese into sausage mixture; spoon 1/3 mixture down center of each strip. Pinch long edges together to form 14-inch ropes; seal ends. Braid ropes together, seal ends. Place on greased baking sheet; cover. Place large shallow pan on counter, half-fill with boiling water. Place baking sheet over pan; let dough rise 15 minutes. Beat remaining egg with cold water; brush on loaf. Bake at 400 degrees F for 25 minutes or until done. During last 2 minutes of baking, brush again with egg mixture; sprinkle with instant minced onion. Serve warm. Refrigerate leftovers; reheat to serve.

TENNESSEE SAUSAGE 'N CHEESE DIP

Steps:

• Brown sausage in large skillet on medium-high heat. Drain fat. Set aside.
• Melt butter in large saucepan on medium heat. Stir in milk and Gravy Mix with a whisk. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 2 minutes, stirring occasionally.
• Stir in cooked sausage, cheese and tomatoes. Cook 3 to 5 minutes or until cheese is melted, stirring frequently.

CROCK-POT SAUSAGE DIP RECIPE

Steps:

• In a large skillet on the stove-top brown and crumble the sausage until cooked through. Drain off the excess cooking fat.
• Add the cooked sausage, cream cheese and tomatoes to a 3 to 4 quart slow cooker.
• Cover and cook on LOW for 2 hours. Stir.
• Serve and enjoy with your favorite chips.

JALAPENO POPPER & SAUSAGE DIP

Steps:

• In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a 3-qt. slow cooker., Stir in cream cheese, Parmesan cheese, sour cream, chilies and peppers. Cook, covered, on low 3-3-1/2 hours or until heated through. Stir before serving. Serve with vegetables.

SAUSAGE AND PEPPERS

Steps:

• Saute onions, peppers and chile in olive oil until onions are brown. Add salt and pepper to taste. Stir in garlic and basil. Add oregano. Hold aside.
• Prick sausage all over with a fork. Saute in skillet over medium heat until brown. Add enough wine to cover about 2/3 of the sausage. Add Sauteed vegetables, tomatoes and any liquid. Simmer gently, partially covered, for 20 minutes. Remove sausage and slice into 1-inch pieces. Can be served on pasta or with bread.

SAUSAGE 'N PEPPER DIP

Steps:

• Heat oven to 350°F.
• Brown sausage with peppers and onions in large skillet; drain. Stir in cream cheese, 1 cup mozzarella and Parmesan until blended.
• Spoon into 9-inch pie plate. Sprinkle with remaining mozzarella.
• Bake 12 to 15 min. or until lightly browned. Let stand 5 min. before serving.

SAUSAGE AND BLUE CHEESE STUFFED PEPPERS

Steps:

• Cut and discard tops from peppers; remove seeds. Pour sauce into bottom of a 4- or 5-qt. slow cooker, reserving 3/4 cup. In small bowl, combine remaining ingredients; add reserved sauce. Spoon mixture into peppers; place in slow cooker. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours. , Spoon cooking juices over peppers. If desired, top with additional blue cheese.

SAUSAGE AND PEPPER SHEET PAN DINNER

Steps:

• Preheat your oven to 400 degrees F.
• Place the sausage, bell peppers, green onions, cherry tomatoes, and sugar snap peas on a shallow pan and drizzle them with extra virgin olive oil.
• Next, sprinkle with paprika, onion flakes, parsley, kosher salt, and black pepper. Toss to combine and arrange in a single layer. Bake for 30-35 minutes.
• Once roasted to your liking, remove from the oven and sprinkle with freshly grated parmesan cheese. Serve immediately.

SAUSAGE CREAM CHEESE DIP RECIPE (SLOW COOKER)

Steps:

• In a very large, high sided skillet, add all the hot sausage. Cook over medium heat, breaking it up with a wooden spoon or a meat chopper. Cook until the meat is crumbled and no longer pink, about 10-15 minutes.
• Turn off the heat and drain the fat. You can tilt the pan to the side and spoon it out, or drain it in a large colander lined with paper towels. I use the spoon method to transfer it to a foil-lined small bowl. (Then I refrigerate it until solid and toss the foil in the trash.)
• Add the chopped onion, bell pepper, and tomato. Cook for another 10 minutes or so, until the onion is tender.
• Add the mixture to a large (6 quart at least) crock pot. Drain the jalapeno peppers and the cans of green chiles and add it to the crock pot.
• Add 6 packages of cream cheese and 2 cups of sour cream to the crock pot. Use a wooden spoon to stir it all together, breaking up the cream cheese into smaller chunks (You don't need to make it smooth).
• Heat on LOW for 4 hours, stirring once halfway through. If you are in a hurry you can put it on high for 2 hours. Be sure to stir every 30 minutes if you cook on high.
• Serve hot with tortilla chips, Fritos, or sturdy crackers like Wheat Thins.
• Use a large, wide-bottom pot instead of a skillet. Follow instructions through step 3. Instead of adding the sausage to a crock pot, just drain the fat and add the remaining ingredients to the pot. Cook and stir over medium heat until bubbly. When it is nice and hot and all the cream cheese has melted, let cook on low for another hour, stirring every few minutes. (The longer you let it stew, the more the flavors have a chance to meld together.)

SPAGHETTI WITH SAUSAGE AND PEPPERS

Steps:

• Heat half the oil in a large, nonstick skillet set over medium-high heat. Cook sausages for 3 minutes per side or until browned; transfer to a cutting board. Drain fat, leaving 1 tbsp in pan. Add onion, garlic, red pepper and green pepper. Cook for 5 minutes or until softened.
• Cut sausages, on an angle, into 1/4-inch thick slices. Return to the skillet. Pour in tomato sauce; bring to a boil. Reduce heat and simmer for 10 minutes.
• Meanwhile, prepare spaghetti according to package directions. Toss with the skillet mixture until evenly coated. Sprinkle with parsley before serving.

ITALIAN SAUSAGE AND EGGPLANT TAILGATE DIP

Steps:

• Preheat oven to 400 degrees F.
• Cut each eggplant in half the long way and nip off the stem top.
• Line a small sheet tray with parchment paper and brush the top of the parchment with a little of the olive oil.
• Place eggplant halves cut down and pierce each outer skin several times with a fork.
• Brush about a tablespoon of the olive oil over the skins and bake.
• For medium sized eggplants, bake 25 minutes. For large eggplants, bake for 30 minutes. The eggplant should be just fork tender but not overcooked.
• Flip each one over to cool on a rack over a pan. Once cooled to room temperature, use a spoon to scoop out and discard seeds. The seeds are on the fat end in little pockets and are very easy to remove. Use a fork to remove the flesh from the skin and if needed, use the edge of the fork to scrape away from the skin. Any large pieces should be chopped to bite sized pieces. You should have approximately 2 cups of cooked eggplant pieces once done. Set this aside. Leave oven on at 400 degrees F.
• In a large sauté pan over medium high heat, place the remaining olive oil, onions and peppers and sauté for four minutes.
• Add garlic and sauté for one minute.
• Move vegetables to the edges of the pan and place sausage meat in the center. Sauté until browned, about 4-5 minutes.
• Remove from heat and drain off all fat and discard fat.
• Return the sausage mixture to the pan over medium heat and add the tomato paste and cook for five minutes stirring often.
• Pour the sausage and tomato mixture into a 9×9-inch casserole dish or pan and top with the cooked shredded eggplant.
• In a medium bowl, combine softened cream cheese with shredded cheddar cheese.
• Using a spoon, dab the cheese mixture all over the top covering the eggplant as much as possible. It will melt and fill in any open spots as it bakes.
• Bake for 20 minutes or until it starts to bubble up from the sides.
• Place under the broiler for a minute or two to brown the top.
• When it comes out of the oven, sprinkle with the scallion slices and serve hot with tortilla chips.

SAUSAGE PEPPERONI PIZZA DIP

Steps:

• Preheat oven to 350°F. Roll out pizza dough. Cut into 1-inch strips and arrange 1 inch apart on a greased baking sheet. In a small bowl, stir together olive oil, garlic and salt. Brush the dough with the garlic mixture. Bake for 12 minutes or according to package instructions. Cut into 1-inch squares with a knife or kitchen shears.
• While pizza dough bites are baking: In a skillet over medium heat, cook sausage 8-10 minutes, or until cooked through. Transfer to a paper towel-lined plate.
• In a 9x13-inch baking dish, spread cream cheese in an even layer. Top with pizza sauce in an even layer. Sprinkle with 1/2 cup mozzarella cheese. Top with pepperoni, sausage and red pepper. Sprinkle with remaining cheese. Bake for 10-15 minutes. Upon removing from oven, sprinkle with parmesan and red pepper flakes.

CREAM CHEESE SAUSAGE DIP RECIPE

Steps:

• Brown the sausage in a large skillet or cast iron skillet. Drain any excess grease.
• Then on low heat, mix in the diced cream cheese and the can of diced tomatoes with green chiles (do not drain).
• Stir constantly until the cheese is melted and all ingredients are combined thoroughly.
• Serve warm with your favorite chips or veggies.

7 LAYER SAUSAGE MEXICAN BEAN DIP

Steps:

• Preheat oven to 350°F.
• In a medium skillet over medium heat, drizzle olive oil into warm pan. Add sausage and cook until browned, about 8 minutes. Remove meat from pan and set aside on paper towels to drain.
• In a medium casserole dish or heat safe bowl (I used a 1.75 quart), spread refried beans into an even layer.
• Add rice and spread evenly over beans. Add diced green chiles and smooth over the beans. Sprinkle approximately half of the cheese evenly over green chiles. Sprinkle cooked sausage evenly over the cheese layer.
• Add enchilada sauce and smooth evenly over top of the cheese, then sprinkle remaining cheese over top. Arrange sliced olives on top of cheese. Cover dish with aluminum foil.
• Place the dish on a small baking sheet and transfer to the center rack of the oven. Bake covered for 30 minutes, then increase oven temp to 400°F, remove foil, and cook until cheese is melted and lightly browned, about 10 minutes.
• Serve warm with chips for dipping. Enjoy!