Sausage Stuffed Mushrooms

Jolene P.

 

1 1/2 lb. med. to lg. cap mushrooms, about 30
1/2 lb. pork sausage
1/2 c. shredded Mozzarella OR Pepper Jack cheese
1/4 c. seasoned bread crumbs
Parsley for garnish; optional

 

1. Remove stems from mushrooms, chop stems, set mushrooms and stems aside.
2. In a 10 inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain. Spoon off all but 2 tablespoons of drippings from skillet.
3. In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently. Remove skillet form heat; stir in sausage, cheese, and bread crumbs.
4. Preheat oven to 450 degrees. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in a 15 x 10 1/2 jelly roll pan or 10 x 12 cookie sheet. Bake 15 minutes.
5. Can serve with a marinara dipping type sauce, or eat plain.  Both ways are delicious!

Mac 'n Cheese Shells with Sausage

Jennifer S.

3 cups chicken broth
2 cups uncooked small pasta shells (8 oz)
1 1/2 cups frozen baby sweet peas
1/2 lb smoked sausage, cut in half lengthwise, then cut into 1/2-inch pieces
2 cups shredded American-Cheddar cheese blend (8 oz)
3 tablespoons grated Parmesan cheese, if desired

1. In 3-quart saucepan, heat broth to boiling over medium-high heat. Add pasta shells; heat to boiling. Boil 6 minutes; do not drain. Reduce heat. Stir in peas and sausage. Cover; simmer 3 to 5 minutes or until shells are tender. Remove from heat.
2. Add shredded cheese; toss gently until cheese is melted. Sprinkle with Parmesan cheese.

Sausage Gravy for Biscuits & Gravy

Michelle H.

1 lb. Sage sausage
Garlic
Salt
Pepper
A few tablespoons flour
Few c. milk

Brown sausage. Add garlic, pinch of salt, and pepper. With pan still over med. to medium-high heat, sprinkle with several tbsp. of flour until flour has absorbed the grease and when mixed with the sausage, has a pasty texture. Then add a few cups of milk. Bring to a boil. Sauce will thicken as it comes to a boil and then thicken more as it cools. Serve over Grands biscuits.

Egg and Sausage Bake

Michelle H.

8-10 eggs, beaten
2 c. milk
2 slices bread—no crusts and diced
1 tsp. Salt
1 tsp. Dry mustard
1 lb. Sausage—browned
1 tbsp. Chopped onions, sautéed
1 tbsp. Chopped green pepper
mushrooms

Combine all ingredients. Bake at 325 degrees in 9 x 13 pan for 45-60 minutes.

*Best if made the night before.