Appetizers

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

 

Preparation:

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

 

Preparation:

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.

 

 

Sausage Hand Pies

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1 pound Dean’s sausage, hot or mild

1 pound potatoes, peeled, small dice

1 large yellow onion, small dice

packaged or homemade 2-crust pie dough

1 egg white, whisked to loosen

salt and pepper

 

Heat oven to 375 degrees F.  Bring dough to room temperature.  Cook sausage, potato, and onion in a large skillet until all are completely done.  Season with salt and pepper while cooking and crumble sausage well.  Remove from heat and let cool.  Roll out dough to smooth and cut each piece into fourths.  Roll each piece into a circle. Spoon cooled filling onto one side of dough then fold over to completely cover. Seal edges of pie by pressing sides together with the tines of a fork. Brush each pie with egg whites and score top a few times to vent. Place on a parchment-lined or lightly sprayed baking sheet and bake about 8-10 minutes or until golden brown.  Serve with ketchup.  These pies can be cooked ahead and wrapped in foil and frozen for an easy freezer meal.

Sausage, Apple and Blue Cheese Tart

 

 

1 pound Dean’s sausage, hot or mild

Pie crust

2-4 apples, cored and sliced

1/4 cup white sugar

1/4 cup brown sugar

salt to taste

 

Cook sausage until browned, drain and crumble.  Pierce pie crust and follow package directions for cooking unfilled crust.  Spread sugars in a saute pan over medium heat and place apple slices on top.  Carefully let sugars caramelize and toss to coat apples.  Add cooked sausage to cooked pie shell and layer caramelized apples on top.  Top apples with blue cheese and broil until top begins to be golden brown (cover crust edges with foil so they will not over-brown.)  Enjoy hot or at room temperature.

Butternut Squash and Sausage Soup

 

 

1 pound Dean’s sausage, hot or mild

4 pounds butternut or acorn squash

olive oil for coating squash

5-6 cups chicken broth

1/3 cup honey

2 teaspoons minced ginger

sliced green onions

fresh or dried thyme leaves

 

 

Roll sausage into small balls; cook and drain, and set aside. Wash squashes and leave skin on.  If using butternut squash, quarter each squash lengthwise and seed the quarters. If using acorn squash, cut in slices and remove seeds.  Oil the squash, sprinkle with salt and pepper, and roast at 400 degrees F until fork tender.  While the squash is roasting, bring chicken broth to a simmer.  Remove skin from roasted squash and dice. Add squash to broth along with minced ginger and honey.  Simmer about 5 minutes then remove from heat and let rest for 5 minutes.  Puree soup in blender or use immersion blender.  Ladle soup into bowls; add a handful of sausage balls and sprinkle with green onions and thyme.

Sausage Stuffed French Bread

Sausage Stuffed French BreadIMG_0328

 

2 (15) loaves of French Bread

1 lb Dean’s Sausage, Mild or Hot

2 Tbsp chopped fresh jalapenos

1 cup chopped green bell peppers

¼ cup chopped green onions (green and white parts)

8 ounces cream cheese, room temperature

8 ounces sour cream

8 ounces grated sharp cheddar cheese

1 tsp Emeril Essence Seasoning

Chopped Fresh parsley leaves, for garnish

Corn or tortilla chips for dipping, optional

 

Preheat oven to 350 degrees

Using a serrated knife, trim the upper quarter off the length of the top of each loaf.  Hollow out the center of the loaves, leaving about a 1/2 –inch shell.  Set aside.

Brown the sausage in a large skillet over medium-high heat and stir to break up any clumps.  Add the jalapenos, bell peppers, and green onions.  Cook, stirring until the vegetables are soft, 3-4 minutes.  Add the cream cheese, sour cream and cheddar cheese and stir until completely melted, about 2 minutes.  Add the Essence and remove from the heat.

Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each in aluminum foil.  Place on a baking sheet and bake for 1 hour.  Remove from the oven, unwrap, and sprinkle with parsley.

Cut the bread crosswise into 2-inch slices.