Sausage Patties With Cranberry Kumquat Relish Recipes

CRANBERRY MEATBALLS AND SAUSAGE

Steps:

• In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1 in. balls. In a large skillet, cook meatballs over medium heat until a thermometer reads 160°.; drain., In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat; simmer, uncovered, until sausage links are no longer pink and sauce is slightly thickened, 10-15 minutes.

CRANBERRY MEATBALLS AND SAUSAGE

Steps:

• In a large bowl, combine the first six ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1-in balls. In a large skillet, cook meatballs over medium heat until browned, drain.
• In a large saucepan, combine the cranberry sauce, vinegar, brown sugar, and mustard. Cook, stirring occasionally, over medium heat until cranberry sauce is melted. Add meatballs and sausage. Bring to a boil. Reduce heat; simmer, uncovered until the meatballs are no longer pink, about 10 minutes, and the sauce is slightly thickened.

POTLUCK CRANBERRY SAUSAGES (CROCK POT OR NOT)

Steps:

• STOVE TOP METHOD:.
• Stir together all ingredients except sausages in a medium saucepan. Cook over medium heat until bubbly and smooth, stirring often.
• Add sausages. Cover and cook over medium-low heat for approximately 10 minutes, or until sausages are heated through, stirring occasionally.
• CROCK POT METHOD:.
• Combine all ingredients except sausages in a 1-quart crock pot. Stir to combine, then add sausages. Cover and cook on high for about 2 hours, or until sausages are heated through.

SAUSAGE, CRANBERRY, AND BISCUIT BREAKFAST BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Remove to a paper towel-lined plate and set aside.
• Whisk milk, water, and gravy mix together in the same saucepan. Cook over medium-high heat, stirring occasionally, until the gravy reaches a boil and thickens, about 8 minutes. Turn off heat and stir in the crumbled sausage.
• Tear biscuits into pieces. Spread 1/2 of the biscuit pieces in an even layer in the bottom of a 9x13-inch baking dish. Pour the sausage and gravy mixture over the biscuits. Place the remaining biscuit pieces evenly on top. Sprinkle the dried cranberries over the top.
• Bake in the preheated oven until the biscuits are golden, about 20 minutes.

SAUSAGE PATTIES WITH CRANBERRY-KUMQUAT RELISH

Steps:

• Combine cranberries, kumquats, sugar and 2 teaspoons horseradish in processor. Chop finely, using on/off turns (do not puree). Transfer relish to small bowl; mix in 2 teaspoons mint. Season with salt and pepper. Let stand 10 minutes.
• Mix sausage with remaining 2 teaspoons horseradish and 2 teaspoons mint in medium bowl. Shape into four 1/2-inch-thick patties. Heat medium skillet over medium heat. Add patties and sauté until cooked through, about 5 minutes per side. Transfer patties to 2 plates. Spoon relish alongside and serve.