Tag Archives: Sausage

Apple Sage Sausage Balls Revisited

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Have you ever heard laziness is the mother of invention?  No? Well, maybe I just made that up!  I was preparing to make Apple Sage Sausage Balls for a brunch I was attending at Community Bible Study and the recipe calls for dehydrated onion.  It was at that moment I remembered I had forgotten to buy some on my last visit to Costco.  Dang.

TN Pride Sage Sausage

I was in the middle of cooking dinner and I didn’t have time to go to the grocery store. I needed to make the sausage balls so that they would be ready to take with me early the next morning.  I was tired and didn’t even want to chop fresh onions. (boo-hoo).  Wow, this sounds like a lot of whining.

FF OnionsBut I tell all this to say that I decided to use french fried onions from a can I had leftover from my last Quiche. Oh my gosh, if you haven’t ever used them in Quiche … do it this weekend.  They are fantastic.  But I digress.

Feeling really lazy, I decided to put all the ingredients in my food processor, give a spin and  Voilà — done!

I first posted this recipe in September 2011.  But now I am upgrading the recipe.  Making it simpler and tastier!

Apple Sage Sausage balls are great on a buffet table, the breakfast table, Sunday brunch, or a covered dish, potluck, carry-in.  Does that about cover it?

chop apples in processor

My sous-chef dishwashing mom says to be sure and tell you to use apples that have lots of sweet flavor. The sweetness of the chopped apple blend perfectly with the sage sausage for an outstanding meat ball.

Oh, and the french fried onion rings (chopped up) — that’s a new addition to my recipe.  A keeper recipe!  I hope you have time to make it soon.

~Blessings, Catherine

Apple Sage Sausage Balls Revisited
 
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Keep 'em coming back for more with these sausage balls. Be sure to make plenty - they disappear fast!
Author:
Recipe type: Breakfast, Brunch, Buffet
Serves: 48 balls
Ingredients
  • 2 lbs. sage sausage
  • ½ cup milk
  • 1 cup apple, chopped (about 2 medium)
  • 1 cup Pepperidge Farms stuffing mix
  • ½ cup chopped french fried onion rings*
  • 2 eggs
Instructions
  1. Heat oven to 350 degrees F. Spray mini muffin tins with canola spray.
  2. Chop apples in food processor.
  3. Mix in all remaining ingredients. Process for 30 seconds.
  4. Use medium scoop and place sausage in small muffin tins.
  5. Bake for 20 minute, or until sausage is cooked and nicely browned.
Notes
Recipe can easily be doubled or tripled and frozen.
Can use ring mold or loaf pan instead of mini muffin tins.
This recipe is also good with 1 pound country sausage and 1 pound hot sausage,
* Fresh chopped onion or dehydrated onion can be substituted for French fried onion rings.

 

 

 

Sausage Pinwheels for Community Bible Study

If you have followed this blog very long you will know that I am a BIG fan of Community Bible Study.  Their website tells us “Community Bible Study is an interdenominational Bible study for the community. We offer a wide range of courses in classes throughout the United States and welcome people from all backgrounds and levels of Bible knowledge.  Since 1975, Community Bible Study has been helping people-from children to seniors-to grow in their knowledge and love of Jesus Christ.” 

CBS Leadership 2013
In June I was asked to consider becoming the Associate Teaching Director for the Shelbyville, TN class.  Both my sous-chef dish-washing mom and I were already part of the leadership group since we were the nursery teachers for last year.  The above picture is this year’s leadership group during a training class held in July.  Several leaders are missing from this picture but you will see me in the front row, second from the right and mom is in the front row third from the left!

After lots of prayer and conversation with my husband and my mother I accepted the commitment to the position.  It starts out as a 2-year commitment.  I am already getting back much more than I am giving and the study is just exceptional.  In the United States over 100,000 children, women, and men are studying this year through Community Bible Study.

I especially like that it is non-denominational and available to everyone.  You can check their website to see if they have a class in your area.  The classes are all served by volunteers throughout the World!

baked pinwheels plated
I chose this recipe for Sausage Pinwheels to share with you today because I received from my friend Dinah, who is the Prayer Chairman for our local Community Bible Study.  I have known Dinah since I moved to Tennessee in 2004 and she and I share a love for cooking! Dinah made these Sausage Pinwheels and brought them to our training session for brunch.  Oh my word they are delicious!

sausage pinwheel roll up
Dinah has a brood of grandchildren that frequent her home and she says they all know she will have these pinwheels in the freezer ready to bake up when they arrive.  When she told me this is a “two ingredient” recipe I was all ears!

sausage pinwheels to bake They are so easy, starting out with two cans of Pillsbury Crescent sheets and 1 lb. of your favorite breakfast sausage.  I chose Jimmy Dean Country Sausage, but any will work.CrescentsRecipeCreationseps.jpg Each sheet is rolled out.  Then half of the sausage is pinched off in small amounts and dropped all across the sheet.  This will make spreading the sausage on the dough much easier.  With your fingers gently press the sausage out covering as much of the crescent sheet as possible.  Then the dough is rolled up starting at the short side and rolling into a log.  At this point the roll can be wrapped in plastic and frozen until needed.  It is easier to cut into 1/4″ slices if it is slightly frozen.  However, when I made this batch I wanted to bake up just a few to go along with some homemade soup.  So, I carefully sliced them without freezing first.  I think it worked pretty well.  One log roll makes between 12 and 15 pinwheels depending on how wide you make them.  Bake at 400 degrees for 17 to 20 minutes.  I baked mine for 20 minutes because I was a little worried about getting the sausage good and done!  I need not have worried because it was very done! 🙂

sausage pinwheel pizza dough
This picture is from a batch I made using Pillsbury Pizza Dough from the can.  I wasn’t able to buy the Crescent Sheets the first time I wanted to make them  so I settled for the pizza dough.  My sous-chef dish-washing mom prefers this dough although my Chief Culinary Consultant likes the crescent sheets.  Me?  I like them both!

I am taking Dinah’s lead and I have 1 1/2 rolls frozen ready for guests who will be arriving next weekend!

Have a blessed weekend,
Catherine

Sausage Pinwheels
 
Ready - Set - GO! These sausage pinwheels will not last long on your breakfast table, a brunch buffet or hot out of the oven for the grandkids!
Serves: 30 to 36 Pinwheels
Ingredients
  • 1- 1 lb. breakfast sausage
  • 2- cans of Pillsbury Crescent Sheets
Instructions
  1. Unroll one Crescent sheet on a big piece of plastic wrap.
  2. Using ½ of the sausage, pinch of little pieces and drop across the dough. With your fingers gently press the sausage out covering as much of the dough as possible.
  3. Beginning with the short side roll up. Use the plastic wrap to roll tightly and freeze.
  4. When ready to use remove from freezer. Slice into ¼" slices. Place on parchment lined baking sheet.
  5. Heat oven to 400 degrees F. and bake for 17 to 20 minutes until pinwheels are brown and the sausage is done.
  6. Serve immediately or may be served later at room temperature. Refrigerate leftovers.
Notes
Pillsbury pizza dough sheets can be used in place of crescent dough sheets. Although the crescent dough sheets have a slightly sweeter over-all flavor.

 

 

 

 

 

 

 

 

 

Colorful Christmas Vegetable Dishes

Jesus Calling By Sarah Young

December 21

MY PLAN FOR YOUR LIFE is unfolding before you. Sometimes the road you are traveling seems blocked, or it opens up so painfully slowly that you must hold yourself back. Then, when time is right, the way before you suddenly clears — through no effort of your own. What you have longed for and worked for I present to you freely, as pure gift. You feel awed by the ease with which I operate in the world, and you glimpse My Power and My Glory.

Psalm 63:2;      2 Corinthians 5:7;      John 11:40

 The cookbook giveaway continues until tomorrow night at 7 p.m. For all of you who have left a comment in our other drawings you will automatically be entered in this drawing.  If you leave another comment today or tomorrow — you will be entered for each comment!  Have fun, tell your friends and let us know — what are you eating this weekend?

I mentioned yesterday that I am done with making sweets for the rest of this week.  It isn’t that we have been eating everything sweet, but we have had our fair share and it is time for some serious food!  Looking ahead to Christmas weekend if you are making a BIG breakfast don’t forget about Apple Sage Sausage. It is awesome, easy to make ahead and put in the freezer until you are ready to bake!

Cinnamon Raisin Biscuits  also make a great accompaniment to any breakfast!

And, If you don’t have all your side dishes planned for Christmas dinner I have a couple in mind that are festive in color, easy to prepare, and really, really good! I like broccoli.  I could eat it nearly every day.  My family is glad that we don’t — but I digress.  I have eaten broccoli casserole that is more saucy than broccoli and I prefer the crispness of broccoli enhanced by flavorful Velveta cheese and the buttery crunch of Ritz crackers but not over-powered by them.  This is just such a recipe.  A wonderfully “green” dish for your Christmas table that starts like this:


And ends like this:

And just in case you want to go green, but broccoli isn’t your thing feast your eyes and your palate on this simple, yet richly delicious dish ……
Creamed Peas and Carrots!  I used to shudder at the idea of “Creamed” anything.  Then I learned that “creamed” doesn’t mean to cover up a yucky taste, but rather deepen the richness and enhance the taste.  When I was a kid I refused to eat peas.  That family legend still goes something like this:  Mom fixed dinner that included peas.  I ate my dinner cleaning my plate.  When mom cleared the table (and I was no where to be found) there were a ring of peas carefully placed under the edge of the plate all the way around …  Mom is still surprised when I fix and EAT peas to this day!  🙂  What a brat I must have been.

Be sure and leave a comment on today’s post to be automatically entered to win the cookbook giveaway on Thursday evening at 7 p.m. central!

have a blessed day and happy cooking!
Broccoli and Cheese Casserole
 
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Taste the broccoli, taste the cheese, feel the crunch! This is a cheesy broccoli casserole without all the sauce! Yummy delicious!
Serves: 8
Ingredients
  • 8 cup Fresh Broccoli, cut up in spears
  • 8 oz Velveta Cheese, diced
  • 1 Sleeve Ritz Crackers, crushed
  • ½ cup butter, melted
  • ¼ cup Butter, melted
Instructions
  1. Slice fresh broccoli into small spears. Place in microwavable bowl, add ¼ cup water, cover with plastic wrap and cook on high for 3 minutes.
  2. Crush Ritz crackers and mix with ¼ cup melted butter.
  3. Spread crumbs and butter on the bottom of a 1½ or 2 quart buttered casserole dish; cover with ½ of the diced cheese, followed by ½ of the broccoli and ½ of the crumbs. Add the remainder of the broccoli and cheese; top with remaining crumbs.
  4. Bake at 375 degrees for 30 minutes.
Notes
2 packages (10 oz. each) of frozen chopped broccoli can be used instead of the fresh broccoli.  Cook according to package directions.

Creamed Peas and Carrots
 
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Colorful and tasty! Creamy peas and carrots. A delicious addition to any festive meal.
Serves: 4
Ingredients
  • 4 medium Carrots, sliced
  • 2 cup Peas, frozen
  • 1 tablespoon Cornstarch
  • ¼ cup onion, diced
  • Salt and Pepper To Taste
  • ½ cup Whipping Cream
Instructions
  1. Place 1 inch of water in a large saucepan; add the carrots. Bring to a boil, reduce heat and cover. Simmer for 10 minutes.
  2. Add peas and onions, return to a boil. Reduce heat; cover and simmer for 5 to 10 minutes longer or until the vegetables are tender.
  3. Drain vegetables, reserving ½ cup cooking liquid. Return the vegetables and reserved liquid to the pan. Combine cornstarch, salt, pepper, and cream until smooth. Stir into the vegetables. Bring to a boil, cook and stir for 1 to 2 minutes or until thickened.

Apple Sage Sausage Balls

Hebrews 11:6  “And without faith it is impossible to please God, because anyone who comes to him must believe that he exists and that he rewards those who earnestly seek him.”

I love cooking, but making a big breakfast for family and friends is my very favorite thing to do.  I honed those skills while cooking breakfast 5 out of 7 days a week when we owned Walnut Grove Bed and Breakfast.  Now my life moves at a much slower pace (thank heavens!) and I make a cooked breakfast when we need a break from our everyday bowl of oatmeal 🙂

The flavor of these sausage balls always takes everyone by surprise.  They are very tasty and the apple in them gives a hint of sweetness while still maintaining the full flavor of the sausage.  I like to make up a big batch and always have some ready to go in the freezer.  Since I am on an “apple” roll I thought it was time to share this great recipe.  Maybe this weekend you will have a chance to mix up a batch.  It is fast and the end result is so surprisingly tasty!

SAGE SAUSAGE BALLS
Ingredients:

  • 2 pounds bulk sage sausage; we use Williams Sausage, but your favorite will be fine!
  • ½ cup milk
  • 1 cup chopped apple
  • 1 cup Pepperidge Farms Stuffing Mix
  • ½ cup chopped onions or ¼ cup dried onions
  • 2 eggs

Mix all ingredients together.  Grease 12 muffin cups or 36 mini-muffin cups.

Fill cups.  Bake at 350 degrees, 30 to 35 minutes for large muffin tin, and 20 minutes for mini-muffin pans.  The pictures show the sausage made in a mini muffin tin.

Noteworthy:

*  Can be doubled or tripled and frozen.
*  Can use ring mold or loaf pan instead of muffin tins.
*  I like to use Williams’s Extra Sage Sausage but this recipe is equally as good with 1 lb. country sausage and 1 lb. hot sausage.

This is a great compliment to any breakfast entrée.  Be sure to make plenty because they disappear fast.  No one can eat just one!

  • Sage (Sophos), a Stoic wise man

  • Sage (name), a surname and given name (article includes a list of people with the name)

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