Appetizers

Sausage-Stuffed Loaf

2 loaves frozen bread dough
1 pound Blue & Gold Sausage
10 oz. frozen chopped spinach, thawed and squeezed dry
4 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp. dried oregano
1/2 tsp. garlic powder
2 Tbsp. butter or margarine, cubed
1 egg, lightly beaten

Thaw bread dough on a greased baking sheet according to package directions; let rise until doubled. Meanwhile, in a skillet over medium heat, cook the sausage until no longer pink. Drain and place in a bowl. Add spinach, cheeses, oregano and garlic powder; set aside. Roll each loaf of bread into a 14-in.x 12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter. Bring edges of dough to the center over filling; pinch to seal. Return to the baking sheet, placing seam side down; tuck ends under and form into a crescent shape. Brush with egg. Bake at 350 degrees for 20-25 min. or until golden brown. Let stand for 5-10 min. before cutting. Cool remaining loaf on a wire rack; wrap in foil and freeze for up to 3 months. Yield: 2 loaves. To use frozen loaf: Thaw at room temperature for 2 hours. Unwrap and place on a greased baking sheet. Bake at 350 degrees for 15-20 min. or until heated through.
 

Ranch Sausage Stars

1 lb. Blue & Gold Sausage
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1 cup prepared ranch salad dressing Mix
2 1/4 oz. sliced ripe olives
1/2 cup chopped red pepper
1 pkg. fresh of frozen won ton wrappers(or egg roll wraps cut into 4ths)
Vegetable oil

Preheat oven to 350 degrees. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper. Lightly grease a mini (or regular) muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins, place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.
 

Nest Eggs

1 lb. Blue & Gold Sausage
7 hard-cooked eggs, shelled
1 envelope seasoned coating mix for chicken
1/4 cup milk

Divide sausage into six equal portions. Pat each into a 4 1/2-in x 3-in rectangle and wrap around an egg, pressing to cover. Place coating mix in a plastic bag. Dip egg in milk and shake in coating mix. Place eggs 1 in. apart on a baking sheet. Bake, uncovered, at 400 degrees for 25-30 minutes or until lightly browned. Yield: 6 servings.
 

Saucy Stuffed Zucchini

3-4 medium zucchini ( 1 3/4 to 2 lbs.)
12 oz. Blue & Gold Sausage, browned and drained
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 Tbsp. chopped onion
1 1/2 tsp. Italian seasoning
8 oz. tomato sauce
2 Tbsp. butter or margarine
1/4 tsp. salt
2 Tbsp. all-purpose flour
1/2 cup grated Parmesan cheese, divided
1 1/4 cup milk
1 tsp. Dijon mustard

Drop whole zucchini into boiling water; boil for 5 minutes. Drain. Rinse under cold water; cool. Cut in half lengthwise; scoop out pulp, leaving a 1/4-in shell. Place pulp in a saucepan; add sausage, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13x9x2-in. baking dish. Spoon filling into shells. In a saucepan, melt butter; add flour and salt. Stir until a smooth paste forms. Gradually add milk; bring to a boil, stirring constantly. Boil 2 minutes. Remove from the heat. Add a 1/4 cup of Parmesan cheese and the mustard; mix well. Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Yield: 3-4 servings.
 

Stuffed Sweet Peppers

3 medium sweet red peppers
2 medium sweet yellow peppers
14 oz. spaghetti sauce, divided
3/4 lb. uncooked Blue & Gold Sausage
3/4 cup uncooked instant rice
1/2 cup crumbled feta or blue cheese
1/2 cup chopped onion
1/4 cup chopped tomato
1/4 cup minced fresh parsley
2 Tbsp. sliced ripe olives
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/2 tsp. crushed red pepper flakes

Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Reserve 3/4 cup spaghetti sauce; pour the remaining sauce into a slow cooker. Combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, red pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into pepper cups; place in slow cooker. Cover and cook on low for 4-5 hours or until peppers are tender. Yield: 5 servings.
 

Glazed Sausage Bites

1 lb. Blue & Gold Sausage
1 egg
1/2 cup saltine or butter-flavored cracker crumbs
2 Tbsp milk
1/2 tsp rubbed sage
1/2 cup water
1/4 cup ketchup
2 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp vinegar

In a bowl, combine the sausage, egg, crumbs, milk and sage; mix well. Shape into 1-inch balls. In a skillet over medium heat, brown meatballs; drain. Combine remaining ingredients; mix well. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until centers of meatballs are no longer pink. Yield: 2 dozen.
 

Sausage Quiche Squares

1 lb. Blue & Gold Sausage
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup finely chopped onion
4oz. chopped green chilies
1 Tbsp. minced jalapeno pepper, optional
10 eggs
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper

In a large skillet, cook sausage until no longer pink; drain. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with cheeses, onion, chilies and jalapeno if desired. In a bowl, beat eggs and seasonings. Pour over cheese. Bake, uncovered, at 375 degrees for 18-22 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes; cut into 1-in. squares. Yield: about 8 dozen.
 

Individual Quiche

1/4 cup Blue & Gold Sausage
1 egg
1/3 cup milk
Dash each salt, pepper and ground mustard
1 slice bread, crust removed
1 green onion, sliced
1 Tbsp. shredded cheddar cheese

In a small skillet, brown sausage; drain. In a small bowl, beat egg, milk, salt, pepper and mustard; set aside. Cube bread; place in a greased 8-oz. custard cup. Top with sausage and onion. Pour egg mixture over top. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 1 serving.
 

Classic Cabbage Rolls

1 medium head cabbage, cored
1 1/2 cup chopped onion, divided
1 Tbsp. butter
30 oz. Italian stewed tomatoes
4 garlic cloves, minced
2 Tbsp. brown sugar
1 1/2 tsp. salt, divided
1 cup cooked rice
1/4 cup ketchup
2 Tbsp. Worcestershire sauce
1/4 tsp. pepper
1 lb. lean ground beef
1/4 lb. Blue & Gold Sausage
1/2 cup V-8 juice, optional

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside. In a saucepan, saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 tsp. salt. Simmer for 15 minutes, stirring occasionally. Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Add V-8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink. Yields: 4 servings.
 

Hot Tamale Meatballs

4 cups tomato juice, divided
3/4 cup cornmeal
2 Tbsp. ground cumin, divided
2 Tbsp. chili powder, divided
3/4 tsp. salt, divided
2 garlic cloves, minced
1/4 tsp. cayenne pepper
1/2 lb. ground beef
1/2 lb. Blue & Gold Sausage

In a bowl, combine 1/3 cup tomato juice, cornmeal, 1 Tbsp. cumin, 1 Tbsp. chili powder, 1/4 tsp. salt, garlic and cayenne. Add the beef and sausage; mix well. Shape into 1 1/4-in. balls. In a Dutch oven, combine remaining tomato juice, cumin, chili powder and salt; bring to a boil. Add meatballs; cover and simmer for 45 minutes or until meat is no longer pink. Yields: 8-10 servings.
 

Sausage Pockets

2 cups warm water
1 pkg. dry yeast
1 tsp. salt
3/4 cup sugar
1 egg
6 cups flour
1 stick margarine
1 lb. hot sausage
2 lb. Blue & Gold Sausage
8 oz. Mexican shredded cheese

Pour warm water into a large bowl, add yeast, salt, sugar, egg and margarine. Beat until smooth. Add 2 cups of flour at a time. Let rise for 3 hours. While bread dough is rising, cook sausages and drain. After dough rises, roll out dough. Put sausage mixture on the dough. Top with cheese. Fold the dough over the sausage and cheese. Seal into a pocket. Place pocket on baking sheet to rise again. Bake in a 325 degree oven for 20-30 minutes. Take pocket out of oven when nicely browned. Brush with melted margarine.
 

Sausage Dip

1 lb. ground beef
1 lb. Blue & Gold Sausage
2 lb. Velveeta cheese
1 onion, minced
1 can mushroom soup
10 oz. Rotel (extra hot)
1 tsp. garlic powder

Brown beef and sausage until done. Add to melted Velveeta cheese. Add remaining ingredients. Serve with tortilla chips from a chafing dish. Hot!!! Serves many, freezes well. Great to freeze and serve to unexpected guests.
 

Sausage Potato Balls

Oil for deep frying (for instant potatoes)
1/2 tsp. salt
2 Tbsp. butter or margarine
2 2/3 cups water
2/3 cup milk
3 cups instant potatoes + 1 cup for rolling balls in

For sausage balls:
1 egg
1 lb. Blue & Gold Sausage
1 Tbsp. Garlic powder

Optional Ingredients:
Garlic or onion powder
Onions
Pineapple chunks
Coconut
Hot peppers
Cheese

Pan fry sausage and crumble. Either use left over potatoes or make instant potatoes following instructions on package. Put salt, butter or margarine, and water in pan and boil. Remove from heat. Add milk and dry potatoes (3 cups). Stir with fork. Add egg and stir. Drain sausage and mix with potatoes. Roll into 1" balls and roll balls in dry potato flakes. Deep fry, until balls float and are brown. Drain. Yields enough to fill 10"x 14" cake pan for transport to party or family dining.
 

Sausage Pizza Bread

1 cup water
1 Tbsp. margarine
3 1/4 cups bread machine flour
1 cup grated mozzarella/parmesan cheese
2 Tbsp. sugar
1 tsp. salt
1 tsp. seasoned salt
1 tsp. garlic powder
1/2 tsp. McCormick Hot Shot
1 tsp. onion powder
1 tsp. Italian seasoning
1 Tbsp. bread machine yeast
1 1/3 cup Blue & Gold Sausage
1/3 cup pepperoni

Add water and margarine to bread machine basket. Add flour, cheese, sugar, salt seasonings and yeast. Set basket in machine. When machine beeps, add sausage that has been browned well and drained (pat with paper towels).
Settings: White, medium, large loaf, rapid rise. The machine automatically sets for 2 hours and 45 minutes. After 15 minutes, machine beeps and you add sausage. Machine kneads, rises, and bakes during the last 2 1/2 hours.
Serve plain or top with pizza sauce and cheese and broil until cheese browns. Yields 12 slices.
 

Sausage Balls with Apples and Raisins

1 lb. Blue & Gold Sausage
2 cups buttermilk baking mix
1 1/2 cups grated apple , with peel
1 cup ground raisins
1/2 cup chopped pecans

In a medium bowl, combine uncooked sausage, baking mix, apple, raisins, and pecans; mix well. Roll sausage mixture into 1 inch balls. They can be frozen at this point for baking later, or, if baking, place on a rack in a shallow pan. Bake in pre-heated oven (350 degrees) 20 minutes or until browned. These are favorites because the apples and raisins add moistness and flavor. They can be made ahead and frozen in the raw state, but should be thawed prior to baking. Makes about 50.
 

Sausage Stuffed Mushrooms

20 large mushrooms
2 Tbsp. butter or margarine, melted
1/2 lb. Blue & Gold Sausage
1/4 cup minced onion
1 clove minced garlic
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh basil
1/3 cup dry Italian bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese (optional)

Rinse mushrooms and remove stems. Dice the mushroom stems and set aside. Place mushroom caps in a lightly greased 13x9x2 inch baking pan and brush with melted butter. Set aside. Over medium heat, brown sausage and drain. Place back in skillet and add onion, garlic, reserved mushroom stems, parsley, and basil; saute 3-4 minutes. Remove from heat. Add bread crumbs and parmesan cheese, mixing well. Fill mushroom caps with the sausage mixture and sprinkle with the mozzarella cheese if you wish to use it. Bake in a preheated 350 degree oven 20 minutes. Serve warm. Makes 20.

 

Sausage Brunch Braid

12 oz. Blue & Gold Sausage
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 clove garlic, minced
3oz. cream cheese, cubed
2 Tbsp. chopped green onion tops
2 Tbsp. minced fresh parsley
1 tube refrigerated crescent rolls
1 egg, lightly beaten

In a skillet, cook Sausage, onion, celery, green pepper and garlic until Sausage is no longer pink and vegetable are tender; drain. Add cream cheese, green onion and parsley. Cook and stir over low heat until cheese is melted; set aside. Unroll crescent dough on a greased baking sheet; press perforations together. Roll into a 12-inch x 10-Inch rectangle. Spoon Sausage mixture to within 3 inches of long sides and 1 inch of ends. On each long side, cut 3/4 inch wide strips 3 inches into center. Starting at one end, fold alternating strips at an angle, forming a braid. Brush dough with egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Refrigerate leftovers. Yield: 8-10 servings.
 

Brunch Pizza Squares

1 lb. Blue & Gold Sausage
1 tube refrigerated crescent rolls
4 eggs
2 Tbsp. milk
1/8 tsp. pepper
3/4 cup shredded cheddar cheese

In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Press dough 1/2-in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat the eggs, milk and pepper; pour over sausage. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 15 minutes or until the crust is golden brown and the cheese is melted.
 

Sausage Chili Con Queso

12 oz. Blue & Gold Sausage
1 can chili (15 oz.)
1 cup shredded cheddar cheese
1/2 cup salsa
1/2 cup sliced green onion
Salt to taste
Tortilla Chips, pita bread wedges, or crackers

In medium saucepan, crumble and brown sausage. Drain, if necessary. Stir in chili, cheese, salsa, onion and salt. Cook and stir over medium-low heat just until cheese is melted. Serve warm with tortilla chips, pita bread wedges or crackers. Makes 4 cups.
 

Sausage Appetizer Wedges

12 oz. Blue & Gold Sausage
1 unbaked pastry pie shell (9 inch)
2 cupsshredded cheddar cheese
3 eggs
1 cup salsa
Sour cream

Heat oven to 375 degrees. Crumble and brown sausage; drain. Sprinkle sausage over bottom of pie shell. Sprinkle sausage with cheese. In small bowl, beat eggs. Blend in salsa. Pour egg mixture over cheese and sausage. Bake 25-35 minutes or until knife inserted in center comes out clean. Serve with sour cream and additional salsa, if desired. Makes 12 appetizer servings.
 

Cheese & Sausage Dip

2 lb.processed American cheese loaf
1 can tomatoes & chiles (Rotel)
1 medium onion, chopped
1 jar sliced mushrooms (4 1/4 oz)
1 lb. Blue & Gold Sausage

Saute' onions and mushrooms. Brown Sausage until no longer pink. Cook tomatoes and chiles until it thickens a little; then cut up cheese and add. When cheese melts, add sausage, mushrooms and onions.
 

Delicious Sausage Cheese Balls

2 lb. Blue & Gold Sausage (uncooked)
1/2 cup finely chopped onion
4 cup sharp cheddar cheese, shredded
1 1/2 cup all-purpose baking biscuit mix
1/2 cup finely chopped celery
1/2 tsp. garlic powder

Preheat oven to 375 degrees. Mix all ingredients together and form into 1-inch balls. Bake 15 to 20 minutes on an ungreased baking sheet until golden brown. Makes about 6 dozen. These sausage cheese balls can be frozen uncooked.
 

Pizza Subs

6 submarine sandwich buns (about 9 inches), split
1/2 lb. Blue & Gold Sausage
1 lb. shaved deli Ham
1 can pizza sauce (8 oz.)
1 lb. sliced mozzarella cheese
1 medium onion, halved and thinly sliced
36 mild banana pepper rings
2 pkgs. sliced pepperoni
1/4 lb. thinly sliced hard salami

On bottom half of sandwich buns, layer sausage, ham, pizza sauce, cheese, onion, banana peppers, pepperoni and salami. Replace tops. Wrap each sandwich in heavy-duty foil; place on baking sheets. Bake at 425 degrees for 12-15 minutes or until cheese is melted. Serve immediately. Yield: 6 servings.
 

Hot Cheese Dip

1/2 lb. Blue & Gold Sausage
3/4 lb. ground beef
1/2 Onion, chopped
1 can Rotel tomatoes
1 lb. processed American cheese loaf

Brown sausage, ground beef and chopped onion. Stir and break up meat as it cooks; drain. Place in slow cooker. Cut cheese into chunks and add with tomatoes. Stir to blend ingredients. Turn cooker to lowest setting to keep warm or re-heat before serving. Note: Can use all sausage.
 

Sausage & Cheese Spread

1 lb. Blue & Gold Sausage, cooked, crumbled and drained
1/2 lb. cheddar cheese, grated
1/2 lb. cream cheese, room temperature
1/2 cup cream, Half & Half or milk
2 Tbsp. finely chopped onions

Blend thoroughly together and serve on crackers. Makes 5 cups.
 

Sausage Salsa Quiche

3/4 lb. Blue & Gold Sausage
1 unbaked pastry shell (9 inches)
2 cups shredded cheddar cheese, divided
3 eggs
1 cup salsa

In a skillet over medium heat, cook the sausage until no longer pink; drain. Transfer to the pastry shell. Sprinkle with half of the cheese. In a small bowl, lightly beat the eggs; stir in salsa. Pour over cheese. Bake at 375 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted. Yield: 6-8 servings.
 

Handy Meat Pies

3/4 lb. Blue & Gold Sausage
3/4 lb. ground beef
1 medium onion, chopped
1/3 cup chopped green onions
1 garlic clove, minced
2 Tbsp. minced fresh parsley
1 Tbsp. water
2 tsp. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
2 tubes buttermilk biscuits

In a skillet over medium heat, brown beef and sausage; drain. Add onions and garlic; cook until tender. Add parsley, water, flour, baking powder, salt and pepper; mix well. Heat through. Cover and refrigerate for at least 1 hour. On a floured surface, pat 10 biscuits into 4-in. circles. Top each with about 1/3 cup of the meat mixture. Pat remaining biscuits into 5-in. circles and place over filling; seal edges with water. Press edges together with a fork dipped in flour; pierce the top. Place on an ungreased baking sheet. Bake at 375 degrees for 12-14 minutes or until golden brown and filling is hot. Yield: 10 servings.

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