Place Sausage in frying pan and cook until no longer pink; empty sausage into a large bowl.
Fry onions and celery until soft; empty into the bowl with the sausage.
Put cranberries, cheese and stuffing into the bowl and stir.
Add the egg whites and chicken broth and stir thoroughly so to completely mix ingredients.
Place golf ball sized balls on the cookie sheet.
Bake for 25 minutes.
Provided by Kathryn Romanchuk
Dean’s Rotel Cheese Dip
1 Lb. of Velveeta Cheese
1 Can of Rotel with Chillies
1 Lb. of Dean’s Country Sausage (MILD or HOT)
Brown Dean Sausage slowly on stove top, drain, and crumble. Cut the cheese into 1 inch squares, then, using a double boiler, melt the cheese on low heat (Microwave or Crock-Pot can also be used to melt the cheese). Add the crumbled sausage and Rotel, stirring thoroughly and continue to cook until the cheese is evenly melted. Serve with tortilla chips or fresh vegetables.
Dean’s Holiday Sausage Balls
2 Cups Bisquick Baking Mix
1 1/2 Cups of Sharp Cheddar Cheese
1/2 Lb. of Dean’s Country Sausage (MILD or HOT)
1/2 Cup of Milk (More may be needed)
Preheat oven to 375 degrees. Break up sausage and add all ingredients. Using hands mix together until a consistent mix is formed. Pinch off biscuit sized balls or roll into balls. Place on cookie sheet (You may want to use non-stick foil). Bake in the center of the oven for 9-10 minutes, checking regularly for inconsistencies.
Dean’s Crescent Squares
1 Lb. of Dean’s Country Sausage (MILD or HOT)
1 8 oz. Cream Cheese
2 Cups (8 oz.) Shredded Sharp Cheddar Cheese
2 8 oz. Cans of Crescent Dinner Rolls
Preheat oven to 375 degrees. Unroll 1 can of dough onto baking dish. Precook dough for 4 minutes.
Brown sausage in large skillet over medium heat until thoroughly cooked, stirring frequently. Remove sausage from skillet, discard drippings. Add cream cheese to same skillet and cook over low until melted. Then add sausage and mix well. Spread sausage mix over crust in the baking dish, and cover with cheddar cheese.
Unroll second dough on top of the mix. Firmly press to seal ingredients. Bake for 21-25 minutes or until golden brown. Cool 15 Minutes. Cut into serving-sized squares.
Naked Pig and Dean Sausage Stuffed Jalapeno Peppers
2 lbs.Deans Hot Sausage
2 medium sweet onions, diced
4 cloves garlic, minced
2 large tomatoes, seeded and diced
~30 jalapenos, cut in half with seeds and pith removed
2 large eggs
3 cups Wright Dairy Alexandria Fontina Cheese, grated
1/2 bottle of Naked Pig Pale Ale
1 T cumin
.5 T coriander
salt and pepper
Preheat oven to 350 degrees.
Begin by browning sauteing the sausage in a large frying pan. Once the sausage has begun to brown, add the onions and garlic and continue to cook for another 2 minutes until you begin to smell the flavor of the garlic. Add the beer, tomatoes, coriander and cumin while cooking the liquid down for about another 10 min. Once reduced, remove from the stove and cool the mixture down for about 10 min. Once the mixture is cooled, fold in the cheese and eggs to hold the stuffing together. Fill each jalapeno with the mixture.
Grease a baking pan and line the stuffed peppers up with a little space between each. Bake them at 350F for about 20 min, or until you begin to see the mixture bubbling.
Allow to cool and enjoy at your next gathering with friends and a Naked Pig!
Chocolate Covered Sausage Balls
1 lb. melting chocolate of your choice
1 lb. Dean’s Hot Sausage
icing and decorating materials of your choice
Divide sausage into 1-1.5 oz balls and roast in the oven at 350�F for 15 min. until cooked through. If you’d like, you can also saute them in a frying pan and oil to crispin’ the outside before roasting to cook through.
Once the sausage is cooked, remove from oven and cool to room temp.
While the sausage is cooling, begin melting your chocolate in a double boiler. If you’d like a special colored chocolate, use white chocolate and add a couple of drops of food coloring of your choice.
Once the sausage is cooled and the chocolate is melted, carefully cover the sausage with chocolate and place on a wax sheet to cool. Once cooled, you can decorate the ball to your liking with icing or other decorations including placing on a pop stick.
Serve immediately or cool until serving.
Yeilds 10-15 sausage balls.
Cheesy Sriracha and Sausage Dip
1 lb. Dean’s Sausage
6 oz Naked Pig Pale Ale or beer of your choice
4 oz cream cheese
2 C shredded swiss cheese
1/2 C mayonnaise
1/4 C sriracha sauce
Salt and pepper to taste
Cook the sausage in a frying pan until just cooked and add 6 oz of beer, continue cooking on low for another 5 min.
In a mixing bowl, combine the cream cheese, swiss cheese, mayonnaise, and sriracha sauce.
Once the sausage mix is cooled, mix it into the cheese combination. Season the mixture with salt and pepper to taste.
Serve chilled or at room temperature with crackers.