Sausage

Sausage Balls

1 pound HOT sausage
3/4 cup self rising flour
2-3 tablespoons butter

Optional:
Sage (to taste, ~1 teaspoon)
Black pepper (to taste, ~1 teaspoon)
Salt (1/2 teaspoon)

Preheat oven to 375, convection where available. Melt butter. Combine all ingredients in a large bowl. Work/kneed in flour to sausage until all ingredients are combined. Dough should be pink in color and slightly sticky. Roll into balls and cook for ~20-25 minutes depending on size. Balls will be slightly golden brown on top when done.

Paleo Sweet Potato and Sausage Hash

1 lb ground pork sausage
3 sweet potatoes cubed
3 tbsp coconut oil or butter
Cinnamon
Optional: add veggies like bell peppers, onions, carrots, etc. Or you could leave out the veggies and throw in an apple.

Throw everything in a skillet, stirring often, let the potatoes cook until they are soft on the inside and a little crispy on the outside, about 10 minutes but could take much longer depending on how big you cut up the sweet potatoes. Add a TON of cinnamon and serve.

Recipe found here: http://everydaypaleo.com/2010/09/25/baa-baa-breakfast/. If you don’t have her book Everyday Paleo yet, go buy it! It’s a great cookbook.

St. Paul’s Heaven

3 lbs. sausage

3 chopped peppers

3 chopped onions

1 stalk celery, chopped

4 boxes Lipton’s chicken noodle soup mix

2 cups uncooked rice

2 cups mushrooms, drained

2 cups sliced almonds

Cook sausage and drain. Add peppers, onions, celery. Cook soup in half the amount of water called for on box. Add rice and mushrooms to mixture and top with almonds. Bake at 350 degrees for 1 ½ hours. Serves 25

Fritatas

1 lb sausage; cooked
2 cups frozen hash brown potatoes, thawed
1 cup grated cheddar cheese
3T flour
MIX
Add 8 eggs,
beat in 1/2 cup milk
1/2 cup ranch dressing
Makes 24 regular muffins Spray muffin tins with Pam Cook at 325 degrees for 20 minutes (If baked in a rectangular dish, cook at least 30 minutes, perhaps longer!) Enjoy! (This is like a breakfast casserole- I like it best as the individual muffins!)

Sausage Quiche

½ lb. sausage, cooked and crumbled
4 oz. shredded cheese
Onion
2 tbsp. flour
2 eggs, beaten
¼ cup milk
Salt and pepper

Combine first four ingredients and place in cooked pie shell. Mix eggs, milk, salt and pepper, and pour into pie shell. Bake at 375 degrees for 30 minutes.

Jambalaya

2 Tbs. salt butter
4 c. chopped onion
2/3 c. chopped green pepper
½ c. chopped shallots (scallions)
1 Tbs. finely minced garlic
2 Tbs. finely minced fresh parsley
1 c. finely chopped lean baked ham
1 lb. lean pork cut into ½ inch cubes
6 Creole (Polish, French garlic) smoked sausages, sliced ½ inch thick
1 Tbs. salt
½ tsp. freshly ground black pepper
1/8 tsp. cayenne
½ tsp chili powder
2 whole bay leaves, crushed
½ tsp. dried thyme
¼ tsp. cloves (I leave this out. It’s too overpowering).
3 cups beef broth
1 1.2 c. long grain white rice
¼ to ½ cup water if necessary

In a heavy 7 to 8-quart pot or kettle, melt the butter over low heat. Add the vegetables, parsley, ham, and pork and brown over low heat, stirring constantly, for 15 minutes.

Add the sausage and seasonings, mix thoroughly, and continue cooking over low heat, stirring frequently for 20 minutes.

Add the rice and raise the heat to medium. Cook for 5 minutes or until the rice is lightly browned, stirring and scraping the sides and bottom of the pot. Add the beef stock and mix gently.

Raise the heat to high and bring to a boil, and cook uncovered for 5 minutes, then cover the pot , lower the heat to low, and cook for 50 minutes, removing to cover to stir every 5 minutes or so.

If you notice the jambalaya getting too dry, add ¼ to ½ cup water after about 25 to 30 minutes. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium to allow the rice to dry out.

(This recipe is exactly like my mom has written down. I cook it for way less than 50 minutes. Just keep an eye on the rice and stop cooking when done. For me it was closer to 30 min).