Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Holly Nilsson
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Tag: ground sausage
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Slow Cooker Meal Plan #5
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Holly Nilsson
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Sausage Balls
Sausage balls are an easy-to-make poppable, snackable, loveable, kind of recipe!
Pork sausage is combined with biscuit mix, cheddar cheese, and milk. Then they’re popped in the oven and baked until golden.
An Easy 3-Ingredient Appetizer
- Super easy recipe! Three ingredients and three steps make this sausage ball recipe a keeper for game day, holidays, or any day all year long!
- Cheesy bisquick sausage balls can be prepped and frozen, or baked then cooled and frozen for easy entertaining!
- Mix and match the cheeses and add zesty seasonings to create a new recipe every time!
Ingredients for Sausage Balls
Sausage – You can use either breakfast sausage or mild or hot Italian sausage. This recipe also works with turkey sausage.
Biscuit Mix – Bisquick is ready-made, but a store-brand baking mix works too. If you don’t have any, make a homemade biscuit mix recipe!
Cheese – This recipe uses sharp cheddar cheese as it has lots of flavor. Shred your own or use pre-shredded to make it quick.
Variations
- Swap the cheddar for Monterey Jack, pepper jack, or a Mexican blend.
- Add diced jalapenos or a pinch of cayenne pepper for a little bit of heat.
How to Make Sausage Balls
- Combine biscuit mix, cheese, and ground sausage in a bowl (per recipe below).
- Scoop it into balls and place on a rimmed baking sheet.
- Bake until golden brown.
Prep Ahead & Storage
- Place uncooked sausage balls on a baking tray and cover with plastic wrap for up to 2 days or store in the freezer for up to 2 months.
- If baking from frozen, add an additional 8 minutes to the cooking time.
- Leftover sausage balls can be kept in the refrigerator in an airtight container for up to 5 days or freeze for up to 4 months.
Dipping Sauces We Love
Every great appetizer needs a great dipping sauce! Serve these sausage balls with any of the folllowing.
Did you make these Sausage Balls? Be sure to leave a rating and a comment below!
Sausage Balls
These sausage balls have a cheesy, savory flavor and the perfect bite-sized shape!
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Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
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In a medium bowl, combine biscuit mix, cheese, and ground sausage. Mix thoroughly until the mixture holds together, adding up to ¼ cup of milk as needed.
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Using a cookie scoop or spoon, scoop 1 tablespoon of sausage and roll it into a ball. Place on the prepared baking sheet.
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Bake the sausage balls for 20-25 minutes until golden brown.
If you don’t have biscuit mix, combine 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and ⅓ cup shortening. Pulse the mixture in a food processor until shortening is incorporated.
Calories: 113 | Carbohydrates: 3g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 220mg | Potassium: 45mg | Vitamin A: 150IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 0.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Pork
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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Sausage Stuffing
Sausage stuffing is a delicious variation of our favorite stuffing recipe.
In this recipe, a savory stuffing is baked with pork sausage, onions, and savory herbs.
- Prep ahead – This sausage stuffing recipe can be prepared up to 2 days ahead of time. Pair it with turkey, chicken, or pork chops with homemade gravy.
- It’s versatile – Change up the textures and flavors in this recipe by mixing in chopped nuts, dried fruit, or other veggies.
Ingredients for Sausage Stuffing
Sausage – Any ground pork sausage will work, I prefer breakfast sausage but mild or hot Italian sausage is also a great option.
Bread Cubes – Buy cubes or dry your own bread. Sandwich bread (any variety), sourdough, or even cornbread will add flavor and texture.
Broth – Use boxed, canned, or homemade chicken or turkey broth to moisten the crumbs.
Variations – Celery and onion add a traditional savory flavor to the stuffing. You can add other vegetables or fruits. Try fried sliced mushrooms, cooked apples, fresh or dried cranberries, chunks of roasted butternut squash, toasted walnuts or pecans, and even a sprinkle of parmesan cheese.
PRO TIP: Make your own dried bread cubes by either spreading them on a baking sheet and letting them air-dry overnight or bake them for 15-20 minutes in an oven set to 250°F.
How to Make Sausage Stuffing
- Brown sausage in a skillet and save the drippings.
- Add butter to the pan and cook the onion, celery, garlic, and seasonings per the recipe below.
- Toss bread cubes, sausage, and broth until moistened.
- Transfer to a casserole dish and bake.
How to Store Sausage Stuffing
- Keep leftover sausage stuffing covered in the refrigerator for up to 3 days and reheat in the microwave.
- Freeze portions in zippered bags for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven in a foil-covered dish at 325°F until heated through.
- Use up leftover stuffing in homemade stuffed mushroom appetizers or add to pork chops or chicken thighs.
Classic Thanksgiving Sides
Did you make this Sausage Stuffing recipe? Be sure to leave a comment and a rating below!
Sausage Stuffing Recipe
This sausage stuffing recipe is the perfect side dish for any holiday dinner.
Preheat the oven to 375˚F
In a large skillet, brown the sausage over medium-high heat until no pink remains. Transfer the sauasage to a bowl, reserving the drippings.
Add 1 tablespoon butter to the skillet along with the drippings. Add onion, celery, garlic, and poultry seasoning and cook over medium heat until softened, about 5 minutes.
In a large mixing bowl, add dried bread cubes, cooled sausage, onions mixture, and fresh herbs. Toss to combine.
Add 1 cup of broth, gently tossing it with the bread, and let it sit briefly to absorb. Add more broth as needed to moisten the bread cubes, you may not need all of the broth. Season with salt and pepper to taste.
Place in a 2 ½ qt casserole dish and drizzle with ¼ cup melted butter.
Bake uncovered for 25 minutes or until golden.
Broth: The amount of broth needed will vary based on the type of bread used. Start with 1 cup and add more as needed to soften the bread (you don’t want it mushy). Allow a bit of time for the bread to soak up broth between additions if the bread is very dry. Seasoning: Varieties of broth and sausage can vary in salt levels. It’s okay to taste the stuffing for seasoning once the bread has been tossed with the broth, as all ingredients in the recipe are cooked through. Fresh herbs can be replaced with 1 teaspoon of dried herbs. How to Dry Bread Cubes If time allows, cube the bread and place them on a baking sheet. Leave them at room temperature for at least 24 hours or up to 1 month. To quickly prepare bread for this sausage stuffing recipe, place the cubed bread in a single layer on a baking sheet. Dry in the oven at 250°F for 15-20 minutes. Cool before using. Make Ahead Prepare the recipe as directed without baking. Cover and refrigerate for up to 48 hours. Remove the stuffing from the fridge at least 30 minutes before baking. Bake as directed above adding 5-10 minutes to the baking time if needed.Calories: 334 | Carbohydrates: 24g | Protein: 13g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 729mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
Source link -
Sausage Stuffing
Sausage stuffing is a delicious variation of our favorite stuffing recipe.
In this recipe, a savory stuffing is baked with pork sausage, onions, and savory herbs.
- Prep ahead – This sausage stuffing recipe can be prepared up to 2 days ahead of time. Pair it with turkey, chicken, or pork chops with homemade gravy.
- It’s versatile – Change up the textures and flavors in this recipe by mixing in chopped nuts, dried fruit, or other veggies.
Ingredients for Sausage Stuffing
Sausage – Any ground pork sausage will work, I prefer breakfast sausage but mild or hot Italian sausage is also a great option.
Bread Cubes – Buy cubes or dry your own bread. Sandwich bread (any variety), sourdough, or even cornbread will add flavor and texture.
Broth – Use boxed, canned, or homemade chicken or turkey broth to moisten the crumbs.
Variations – Celery and onion add a traditional savory flavor to the stuffing. You can add other vegetables or fruits. Try fried sliced mushrooms, cooked apples, fresh or dried cranberries, chunks of roasted butternut squash, toasted walnuts or pecans, and even a sprinkle of parmesan cheese.
PRO TIP: Make your own dried bread cubes by either spreading them on a baking sheet and letting them air-dry overnight or bake them for 15-20 minutes in an oven set to 250°F.
How to Make Sausage Stuffing
- Brown sausage in a skillet and save the drippings.
- Add butter to the pan and cook the onion, celery, garlic, and seasonings per the recipe below.
- Toss bread cubes, sausage, and broth until moistened.
- Transfer to a casserole dish and bake.
How to Store Sausage Stuffing
- Keep leftover sausage stuffing covered in the refrigerator for up to 3 days and reheat in the microwave.
- Freeze portions in zippered bags for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven in a foil-covered dish at 325°F until heated through.
- Use up leftover stuffing in homemade stuffed mushroom appetizers or add to pork chops or chicken thighs.
Classic Thanksgiving Sides
Did you make this Sausage Stuffing recipe? Be sure to leave a comment and a rating below!
Sausage Stuffing Recipe
This sausage stuffing recipe is the perfect side dish for any holiday dinner.
Preheat the oven to 375˚F
In a large skillet, brown the sausage over medium-high heat until no pink remains. Transfer the sauasage to a bowl, reserving the drippings.
Add 1 tablespoon butter to the skillet along with the drippings. Add onion, celery, garlic, and poultry seasoning and cook over medium heat until softened, about 5 minutes.
In a large mixing bowl, add dried bread cubes, cooled sausage, onions mixture, and fresh herbs. Toss to combine.
Add 1 cup of broth, gently tossing it with the bread, and let it sit briefly to absorb. Add more broth as needed to moisten the bread cubes, you may not need all of the broth. Season with salt and pepper to taste.
Place in a 2 ½ qt casserole dish and drizzle with ¼ cup melted butter.
Bake uncovered for 25 minutes or until golden.
Broth: The amount of broth needed will vary based on the type of bread used. Start with 1 cup and add more as needed to soften the bread (you don’t want it mushy). Allow a bit of time for the bread to soak up broth between additions if the bread is very dry. Seasoning: Varieties of broth and sausage can vary in salt levels. It’s okay to taste the stuffing for seasoning once the bread has been tossed with the broth, as all ingredients in the recipe are cooked through. Fresh herbs can be replaced with 1 teaspoon of dried herbs. How to Dry Bread Cubes If time allows, cube the bread and place them on a baking sheet. Leave them at room temperature for at least 24 hours or up to 1 month. To quickly prepare bread for this sausage stuffing recipe, place the cubed bread in a single layer on a baking sheet. Dry in the oven at 250°F for 15-20 minutes. Cool before using. Make Ahead Prepare the recipe as directed without baking. Cover and refrigerate for up to 48 hours. Remove the stuffing from the fridge at least 30 minutes before baking. Bake as directed above adding 5-10 minutes to the baking time if needed.Calories: 334 | Carbohydrates: 24g | Protein: 13g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 729mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
Source link
