Side Dish

Sausage, Fruit, and Nut Dressing

1 cup dried apples
12 oz. Blue & Gold Sausage
1 1/2 cup chopped onion
1 cup chopped celery
8 cup crumbled herbed corn bread
1 cup chopped pecans
1/2 cup dried apricots, chopped
1 cup chicken broth
1 Tbsp. dried sage
1 tsp. dried thyme
1/2 tsp. dried rosemary, crumbled
2/3 cup chicken broth
Salt and black pepper, to taste

Cover dried apples with warm water and let soak for 3 minutes. Drain well and chop. In large skillet, crumble sausage and saute with onion and celery until sausage is cooked through and vegetables are soft, about 8 to 10 minutes. Place dried herbed corn bread in a very large mixing bowl; add the apples sausage and sautéed vegetables, pecans, apricots, 1/2 cup chicken broth, herbs and salt and pepper to taste. Mix well and place dressing in a large shallow casserole and bake for 15 minutes in a 350 to 400 degree oven; spoon additional 1/2 cup chicken broth over top and bake for 10 minutes more. Makes 8-10 servings.

 

Herbed Corn Bread

In medium bowl, stir together 1 cup cornmeal, 1 cup flour, 4 tsp. baking powder, 1/2 tsp. salt and 4 Tbsp. sugar. In a small mixing bowl, beat 2 eggs and stir in 4 Tbsp. vegetable oil, 1 cup milk, 1/3 cup finely chopped parsley and 1 Tbsp. crumbled dried sage. Stir wet ingredients into dry; stir just to mix and turn batter into a greased 8x8-inch baking pan. Bake in a 400 degree oven for 20-25 minutes, until lightly browned. Let cool, crumble coarsely and let stand overnight, covered loosely, to dry. Makes 8 cups.
 

Spanish Rice with Sausage

1 lb. Blue & Gold Sausage
1 onion, chopped
3 garlic cloves, chopped
1 cup uncooked rice (not instant)
1 tsp. salt
1/8 tsp. ground black pepper
1 tsp. dry mustard
2 tsp. Worcestershire sauce
1 can whole tomatoes, undrained (16 oz.)
1 1/2 cup water

Brown the sausage until not quite cooked. Remove from skillet. Saute onion and garlic in same skillet until tender. Add rice, salt, pepper, mustard and Worcestershire. Crush tomatoes and add with water. Mix well. Mix sausage into rice mixture. Bring to boil, then turn to low and simmer about 45 minutes or until rice is tender.
 

Best Ever Beans and Sausage

1 1/2 lb. Blue & Gold Sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can pork and beans (31 oz.)
1 can kidney beans, rinsed and drained (16oz.)
1 can great northern beans, rinsed and drained (15 1/2 oz.)
1 can black-eyed peas, rinsed and drained (15 1/2 oz.)
1 can pinto beans, rinsed and drained (15 oz.)
1 can garbanzo beans, rinsed and drained (15 oz.)
1 1/2 cup ketchup
3/4 cup packed brown sugar
2 tsp. ground mustard

In a skillet over medium heat, brown sausage; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients; mix well. Pour into a greased 13x9x2-inch baking dish. Cover and bake at 325 degrees for 1 hour. Uncover and bake 20-30 minutes longer or until bubbly. Yield: 12-16 servings.
 

Sausage, Peppers & Potatoes

1 Tbsp. vegetable oil
1 lb. Blue & Gold Sausage
2 large red and/or green bell peppers, cut into 1/2 inch strips
1 lb. all-purpose potatoes, peeled and diced (about 3 cups)
1 envelope Lipton Recipe Secrets-onion soup mix
1 1/2 cup water

In 12-inch skillet, heat oil over medium-high heat and brown sausage. Remove Sausage. Cut sausage into 1-inch chunks and set aside; reserve drippings. Add red peppers to reserved drippings and cook, stirring frequently, 2 minutes. Add potatoes and onion soup mix blended with water. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Return sausage to skillet and simmer covered an additional 5 minutes or until sausage is done and potatoes are tender. Serve, if desired, with hot crusty Italian bread. Makes about 4 servings.
 

Special Sausage & Rice

2 cups uncooked rice
4 cups chicken or beef broth
2-3 red, yellow or green peppers, chopped
1/2 cup chopped hot peppers
1 large onion, chopped
1 lb. Blue & Gold Sausage, chopped

Cook rice in broth, adding water if needed, until rice is done but still slightly moist. Saute peppers, onion and sausage in large skillet until thoroughly cooked. Add to rice and mix well.
 

Sausage Spanish Rice

1 lb. Blue & Gold Sausage
1 medium onion, chopped
1 cup chopped celery
1 can diced tomatoes, undrained (28oz.)
2-1/2 cups water
1-1/4 cups uncooked long grain rice
1/2 cup chili sauce or salsa
1-1/2 cups shredded sharp cheddar cheese (6oz.)

In a skillet, cook sausage, onion and celery over medium heat until sausage is no longer pink and vegetables are tender; drain. Add tomatoes, water, rice and chili sauce. Cover and cook over low heat for 30 minutes or until rice is tender. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Yield: 4 servings.

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