Sausage and Sweet Onion Pizza Squares


1 tablespoon unsalted butter
1 medium sweet onion, peeled, halved, and sliced thin
1 pound Dean’s Hot Sausage
Pizza Dough (homemade or packaged ready-to-bake)
1/2 cup marinara sauce
2 cups shredded mozzarella cheese
Other favorite pizza toppings if desired (pepperoni, fresh spinach, veggies)



Preheat oven to 400 degrees F.

Melt butter in a large skillet over medium heat. Add onion slices; stir to separate the slices into individual pieces. Cook until onions just begin to brown – about 5 minutes stirring occasionally – then reduce heat to medium-low and cook until onions are tender and caramelized, about 20 minutes (still stirring occasionally). Remove from heat; set aside.

Cook sausage on medium heat until it is browned and cooked through, about 5 to 8 minutes. Drain; set aside.
Roll out and press pizza dough into a half-sheet size pan or cookie sheet.
Bake dough for 8 mins. Carefully remove crust from oven.
Top with a thin layer of marinara to within ½-inch of the dough edge.
Then top with sausage and almost all the onions. Sprinkle pizza evenly with cheese, and the remaining onions.
Bake for another 8 to 12 minutes until cheese is bubbly, crust edges are golden brown and bottom is crispy. Remove from oven and let cool 5-10 minutes; cut into squares and serve.


Spicy Loaded Sweet Potato Skins


8-10 small sweet potatoes
1 pound Dean’s Hot Sausage
2 cups shredded Monterey Jack cheese
1 small white onion, chopped
3 cups fresh prewashed spinach
2 Tbsp olive oil
Sour cream and diced chives for garnish


Preheat oven to 400 degrees.

Line baking sheet with parchment paper. Wash sweet potatoes, pierce holes in them with a fork and bake for 40 minutes or until just slightly soft. Remove from oven and let cool. Reduce oven heat to 375 degrees.

While sweet potatoes are baking, brown sausage in a skillet over medium heat. When almost done, mix in onions and cook till soft, stirring often. Add spinach at very end of cooking and stir in to wilt. Remove from heat and drain.

Slice cooked potatoes in half lengthwise; scoop out sweet potato flesh, leaving about a 1/4-inch layer of sweet potato inside the skins.

Drizzle inside of skins with olive oil and bake for 10 minutes.

Fill sweet potato skins with sausage mixture, top with cheese and bake for an additional 10 minutes.

Top with sour cream and chives and serve.

Christmas Tree Pizza Pull-apart Bread

Adapted by Jennifer Deweese



This recipe can be prepared with biscuit dough or pizza dough.


1 pound Dean’s sausage, HOT works best, cooked and crumbled,
1 pizza dough or 2 cans of large biscuits (Pillsbury Grands! is a good one)
4oz cream cheese
1 cup cheddar blend or Italian blend, something that melts well
scant 1 cup pesto, optional
1/4-1/2 cup garlic butter or garlic olive oil
minced parsley
grated parmesan
red and green bell peppers, small dice, optional
pepperoni, optional (mini size works great)
black olives, sliced, optional
16 oz. marinara for dipping, optional
parchment paper


Line baking sheet with parchment paper.
For pizza dough version preheat oven to 400 degrees. Bake for about 15 minutes.
For biscuit version preheat oven to 350 degrees and bake for approximately 30 minutes.

Allow dough to relax by setting it out for about 15 minutes prior to working into a square. Press dough into a square and cut into 32 for biscuits or 36 for pizza dough. Mix cheeses and Dean’s sausage together. If you are using pizza dough this is a good time to add flavor with pesto.
Place a dollop of mixture onto center of square and press seams together to form a ball. Reserve unused portion of sausage cheese mixture to stuff mushrooms, peppers, or use as a sandwich spread. Place seam side down on parchment paper and arrange to form a Christmas tree. Bake until done and brush with garlic butter or olive oil and sprinkle with salt, parsley and other toppings of your choice. I recommend sprinkling red pepper flakes and grated parmesan cheese on both the pizza dough version as well as the biscuit version. Serve with marinara or white sausage gravy for dipping if desired. Cheers!
* This is a great recipe to make with kids!

Sausage and Cheese Phyllo Tarts


These can be made ahead of time!

1 pound Dean’s hot sausage
2 cups shredded cheddar cheese
8 oz Ranch dressing
5 (2.1 ounce) packages frozen mini phyllo shells


Preheat oven to 350 degrees.

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain.

Combine the sausage, cheese and Ranch dressing in a large bowl. Fill each phyllo shell with a heaping teaspoon of the sausage mixture. (Freeze at this point, if desired)

Bake for 8-10 minutes, until cheese melts. (Add 2-3 minutes to baking time if baking frozen tarts)

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

by Jennifer Deweese


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.