Posts Tagged sausage


25 November 2009

I can’t believe I’m revealing one of my best kept secret’s a favorite around here, and has been craved, requested, devoured, and loved for years now. One of its biggest benefits (besides all the wows you’ll get) is that it can be made ahead of time, frozen, and put straight into the oven from the freezer.  Simply cut down on the cook time (cook until set, not browned) and place in an airtight container or “ziploc”. When ready to serve, remove from freezer, cover with foil, place in preheated oven, bake until heated through, then remove foil and return to oven until crust is golden and cheese is bubbly! SCRUMMY YUMMMMMY!!!!

1 (9-inch) deep dish pie crust
1 lb. spicy sausage (like Jimmy Dean HOT)
1/2 large onion, chopped
1/2 cup ranch dressing (I’ll eventually post my recipe for homemade dressing – it’s the best)
1/2 cup milk
4 eggs
2 cups shredded mexican blend cheese (or whatever I have – even mixing and matching to get enough)
1/4 tsp. sugar
salt and pepper
hot pepper sauce (whatever your favorite is)

1. Preheat oven to 350 F.

2. Heat large skillet over medium-high heat, add sausage and brown; crumble and drain.

3. While sausage is draining, wipe out skillet leaving a small amount of the drippings in which to saute the onion.  Saute the onion over medium-high heat, until translucent; allow to cool.

4. Mix together ranch dressing, milk, and eggs. Add cooled onion, cheese, sugar, salt, pepper, and hot sauce.

5. Place sausage in bottom of pie crust, and top with dairy mixture.

6. Place on cookie sheet (it sometimes spills over), and bake for 45 – 50 minutes.  Cool for 10 – 15 minutes before serving.


7 November 2009

This recipe makes A LOT.  I always freeze the left overs in 2 – 3 quart size resealable bags.  They keep for 3 months in the freezer.  It’s an easy meal when I’m in a rush! The most delicious addition I’ve used is the Chicken and Apple Sausages, but cooked chicken is also delicious – or just keep it vegetarian!

1 medium butternut squash (or about 1.5 lbs pre-cut)
1 tbs. olive oil
1/2 tsp. herbs de provence
salt and pepper
5 garlic cloves
1 c. lowfat milk
1 c. vegetable broth
3 – 4 links of Chicken and Apple Sausage, sliced *optional*

1. Preheat oven to 375 F.  Peel, remove seeds, and cut squash into 2 inch chunks; transfer to a baking sheet.  See here for Cooking Light’s instructions on peeling butternut squash.

I was able to peel these without having to slice them in half first since they were so small (from our garden)

2. Toss with oil and herbs; season generously with salt and pepper.  Scatter garlic around squash.  Roast until squash is very tender, about 45 minutes, tossing halfway through.

lining the baking sheet makes the transfer of the squash into the saucepan relatively easy

3. Transfer squash and garlic to a saucepan and use submersion blender to puree (or alternatively, transfer to blender or food processor). Add milk and process until smooth.  Add broth and process until smooth.  Add more broth as necessary.   Adjust salt and pepper to taste. Serve over pasta.

*Optional: In large skillet, saute sliced sausages until cooked through.  Add 3 – 4 cups sauce, and stir until heated through.  Serve over pasta.