Hot Sausage – Beer Dip


1 pound Dean’s hot sausage
4 cups shredded sharp cheddar cheese
1 cup beer
2 8 oz low fat cream cheese
1/4 teaspoon garlic powder
1/4 cup diced green onion
chips , bread or vegetables for serving


Preheat oven to 350 degrees F.
In a skillet over medium heat, cook sausage until browned and no longer pink. While cooking, break the sausage up into crumbles.
Place 2 cups cheddar cheese, cream cheese, garlic powder and beer in a food processor or blender. Mix until well combined.
Pour the mixture into a large bowl and add cooked sausage and the remaining 2 cups of cheddar cheese. Mix until combined.
Place mixture into an oven safe dish and bake for 15-20 minutes.
Remove from oven, Sprinkle with diced green onion and serve with chips, bread or vegetables.

Mini Sausage Calzones


1 pizza dough ball, rolled out
12 oz mozzarella cheese, slices or shredded
12 oz Dean’s sausage, cooked and crumbled
thin sliced green peppers and onion
1 egg + 1 T water, well beaten
melted butter
Italian seasoning
grated Parmesan
marinara sauce for dipping
 Line a few baking sheets with parchment paper to prevent sticking.
Roll out pizza dough on corn meal or flour dusted surface to prevent sticking. Cut out as many (approximately) 4″ circles as you can. Use leftover dough scraps by rolling into a ball and flattening with your palm. You don’t want your dough to be too thick because it won’t cook evenly and you don’t want it too thin because the dough will rip.
Layer on mozzarella, sausage, peppers and onions on half of the dough, not touching sides. Paint the edges of the calzone lightly to help it seal as you fold over and press the edges of the dough.  Gently pierce the dough with a fork to prevent air bubbles. Brush the tops with egg wash to help the dough brown. Place calzones on baking sheet and bake at 400 degrees for 8-14 minutes or until almost done. About 2 minutes before the calzones are finished cooking brush on melted butter and sprinkle with parmesan and Italian seasonings.
Serve mini calzones with marinara sauce for dipping.

Sausage and Apple Fritters

1T butter
2 large Granny Smith apples
3-4 T sugar
1 1/4 cup flour
1/2 t. salt
1 1/2 t baking powder
1 t apple pie spice or 1/2 teaspoon ground cinnamon,
1/4 teaspoon ground ginger, and 1/4 t fresh grated nutmeg
1 large egg
1/4 c sugar
1 T melted butter
1/2 c Paw Paw’s Peach Wheat Ale
1/2 # Dean’s sausage, cooked and crumbled, cooled
enough oil to fill to about 2″ depth

Melt butter over medium-high heat and cook until it turns golden brown. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking a couple minutes. We want a good bit of bite left since they’ll cook further when we fry the fritters. Remove from heat. Drain and cool.
Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.
Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Add cooled apple pieces and beer; add the flour mixture. Stir just until flour is incorporated. Fold in sausage. No overmixing!
Heat oil in a deep-fryer or large saucepan to 350 degrees F. Drop about 2 tablespoons of batter into hot oil per fritter. Fry until deep golden brown, flipping over to brown both sides.
Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.


1 c confectioner’s sugar
2-3 T milk, apple juice, or Paw Paw’s Peach Wheat Ale
1 t. vanilla
1/4 t cinnamon

Whisk together and dunk fritters or drizzle.




Sausage Pimento Cheese Balls


1 cup mayonnaise
1 (4-oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion or 1/2t. onion powder
1/4 tsp. ground red pepper
2 (8-oz.) blocks cream cheese
1 1/2 c. shredded sharp Cheddar cheese, reserve 1/2 c. for rolling

1/2-1 pound cooked and crumbled Dean’s sausage

1 small can French’s fried onions, for rolling

Stir together ingredients in a large bowl; fold in sausage and then cheese. Cover and chill mixture. Scoop walnut sized balls and roll in fried onions or remaining shredded cheese. Serve with crackers, veggies, as an excellent grilled cheese filling, on a bagel or English muffin or in an omelet!


Sausage and Corn Fritters


From our neighbors at Back Forty Beer Company


2-3 Tbsp bacon drippings, or your preferred oil
1/2 pound Dean’s sausage, cooked and crumbled
1 cup corn, fresh off the cob or frozen niblets
2/3 cup sweet onion, small dice
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup milk or buttermilk
1/4 cup Truck Stop Honey, Back Forty Beer Co.
1 jalapeno, seeded, minced
2-3 green onions, sliced


Using a medium size skillet heat bacon fat over medium-high heat. You’ll need enough fat to cover pan. Saute’ corn and sweet onion until you get some browning color and take off heat. Add beer and buttermilk or milk in mixing bowl. Combine flour, salt, and baking powder in mixing bowl and sift or whisk dry ingredients to combine evenly. Add dry ingredients to wet and mix well. Fold in all veggies and cooked Dean’s sausage of your choice. Using a 1/4 c. of batter per fritter fry in hot oil. Using the back of a spoon swirl the batter until it spreads out pretty thin and brown. Flip over fritter and cook through. These are excellent with dipping sauces like aioli, heated pepper jam, or use these fritters to sop up barbeque sauce. These pair well with the rest of that Truck Stop Honey Brown Ale from Back Forty Beer Co., Gadsden, AL – Cheers!


Sausage and Sour Cream Muffins


1 stick butter, softened
1 1/2 c. sugar
1/2 t salt
4 eggs + 1 T water, beaten together
pinch nutmeg
1 t. baking soda
1 1/2 c sour cream
2 3/4 c flour, sifted
1 pound sausage, cooked, crumbled

Cream together in a mixer the butter, sugar, and salt until fluffy. Add eggs, soda, and nutmeg together and combine with sugar mixture. Add in sour cream and flour alternately and mix well. Fold in sausage. Fill greased muffin tins 2/3 full and bake in a preheated 450 degree oven for about 15 minutes.

Sausage Potato Bites


2 dozen red potatoes
1 lb of your favorite Dean’s sausage
1 bunch green onions, sliced thin, greens and whites
1 lb cream cheese, softened
1 t garlic powder
1 t onion powder
1 t dry mustard
salt and pepper,

Heat oven to 400 degrees. Half the potatoes, rub with olive or vegetable oil, season with salt and pepper, and roast until soft.

Over medium heat, cook, crumble and drain the sausage; let cool. Add onions and spices to cream cheese in mixer and fold in sausage. Stuff potatoes with sausage-cheese mixture and put back in oven under broil. Broil until golden.


Sausage, Beer and Onion Pinwheels

From our neighbors at Back Forty Beer Company


1 pound Dean’s sausage, cooked and drained
1 large sweet onion,cut in half, sliced thin
1 T butter, olive oil, or sausage grease
1 Back Forty Naked Pig beer (or beer of your choice)
1 egg
1 T water
3/4 c shredded cheese
1/4 c grated parmesan
1 T Greek seasoning, or your favorite blend
1 package puff pastry, thawed

Preheat oven to 400 degrees F.
Heat a large pot on medium high and add sliced onion. Cook about 1-2 minutes and add fat of choice, stir to coat onions and cook down onions a few minutes. Add about half of beer and cook onions until liquid reduces by half.
Combine cheeses and seasonings in a bowl.
Combine egg and water and whisk together.
Unfold thawed puff pastry on a floured surface and brush with egg mixture. Sprinkle with cheese. Layer onions and sausage evenly over the puff pastry dough.
Roll up from the long sides like a jelly roll and slice each roll into 15 slices. Lay slices flat on parchment lined or sprayed cookie sheets and cook 15 minutes.

Sweet and Sour Sausage Meatballs


1 pound Dean’s sausage
1 pound ground beef
2 eggs
1/2 cup dry bread crumbs
1 onion, diced

2 cup packed brown sugar
1/3 cup all purpose flour
3 cups water
1/3 cup distilled white vinegar
5 tablespoons soy sauce
large can pineapple chunks, with juice



Combine the sausage, ground beef, egg, bread crumbs, and onion. Mix thoroughly and shape into golf ball-sized balls.
In a large skillet over medium heat brown meatballs and set aside.
In a large saucepan, combine the brown sugar, flour, water, white vinegar, pineapple juice and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Add pineapple chunks. Reduce heat and simmer, stirring often, for 30 minutes.

Sausage Stuffed Mushrooms


24 large mushrooms, stems removed

1 pound Dean’s sausage

1 can diced water chestnuts, drained

1 onion, diced

4 ounces grated Parmesan cheese, divided

1/4 cup Italian bread crumbs or Panko

1 teaspoon minced garlic

1 teaspoon chopped fresh parsley

olive oil



Preheat oven to 350 degrees F. Hollow out each mushroom cap, reserving scrapings. Brush caps, inside and out, with olive oil. Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet. Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through,  3 to 5 minutes. Stuff each mushroom cap with sausage mixture and place on a baking sheet.

Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.