Mommy's Recipes Blog » sausage

Mini Bacon-Wrapped Sausages

Ruthie — Wed, 19 Oct 2011 13:37:46 +0000

INGREDIENTS

1 lb bacon (14 slices)

1 package (1 lb) cocktail-size smoked link sausages (40 sausages)

3/4 cup ketchup

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 tablespoon white vinegar

1/4 teaspoon onion salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

DIRECTIONS

1. Set oven control to broil. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.

2. Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.

3. Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.

4. Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.

5. Bake about 20 minutes or until hot and bubbly. Serve hot.

Spicy Mexican Quiche Cups

Ruthie — Thu, 25 Aug 2011 13:00:57 +0000

INGREDIENTS

1/2 lb bulk hot Italian sausage

1/2 cup shredded Cheddar cheese (2 oz)

1/2 cup shredded mozzarella cheese (2 oz)

1/2 cup chopped jalapeño chiles, seeds removed, if desired

6 eggs

6 tablespoons Old El Paso® Thick ‘n Chunky salsa

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

DIRECTIONS

Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool.

In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.

Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.

Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.

Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.

Tex-Mex Scrambled Eggs

Ruthie — Wed, 10 Aug 2011 13:00:27 +0000

Ingredients:

1/4 pound bulk pork sausage

2 tablespoons chopped onion

3 (6 inch) corn tortillas, cut into bite size pieces

1 tablespoon vegetable oil

1/3 cup diced tomato

1 tablespoon seeded, finely chopped jalapeno pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

3 eggs, lightly beaten

1/4 cup shredded Mexican cheese blend

Directions:

1. In a skillet, cook the sausage, onion and tortillas in oil over medium-high heat until sausage is no longer pink and tortillas are lightly browned; drain.

2. Stir in tomato, jalapeno, garlic powder and salt; heat through. Reduce heat to medium. Add eggs; cook and stir until eggs are completely set. Sprinkle with cheese. Serve immediately.

Chili Cheese Dog Fondue

Ruthie — Mon, 25 Jul 2011 13:00:23 +0000

Ingredients:

1 (11-oz.) can Pillsbury® Refrigerated Breadsticks

24 cocktail-sized smoked link sausages (from 16-oz. pkg.)

1 (1-lb.) pkg. pasteurized prepared cheese product, cubed

2 (15-oz.) cans chili without beans

Directions:

1. Heat oven to 375°F. Unroll dough; separate into strips. Cut dough strips

in half crosswise. Wrap 1 breadstick half around center of each sausage; pinch ends

of dough strip to seal. Place seam side down and about 1 inch apart on ungreased

cookie sheet. Bake immediately, or cover and refrigerate up to 4 hours.

2. Bake at 375°F. for 13 to 15 minutes or until golden brown.

3. Meanwhile, in fondue pot or medium saucepan, combine cheese and chili.

Cook over medium heat until cheese is melted, stirring frequently.

4. Serve hot fondue with warm wrapped sausages to be speared with fondue forks for dipping.

Haley’s Sausage Squares

admin — Sun, 24 Jan 2010 14:09:13 +0000

Ingredients:

2 cans of crescent rolls
1 package of breakfast sausage
1 package of cream cheese

Directions:

Preheat oven to 325F degrees. Open one can of crescent rolls and spread out on a greased baking pan. Then spread out the whole package of cream cheese on top of the rolls.

Next crumble all of the breakfast sausage on top of the rolls. Finally, open the second can of crescent rolls and place on top. Bake for 12 to 15 minutes or until golden brown.

This recipe was created by Haley, age 12, of the United States.