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 and Sour Cream Muffins
1 stick butter, softened
1 1/2 c. sugar
1/2 t salt
4 eggs + 1 T water, beaten together
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.
Dean’s Sausage Pancake Muffins with Syrup
1 pound Dean’s Hot Sausage
2 cups of Pioneer Buttermilk Pancake Mix
½ cup of Log Cabin Syrup, or Maple Syrup
PAM Cooking Spray
Cook sausage until browned and drain off grease. Make pancake batter according to the directions on the box. Stir sausage and syrup into the pancake batter. Pour batter into greased muffin tins. Place in a Pre-heated 350F oven for 18 minutes or until done. Enjoy warm or cool; may be frozen.
Sausage-Egg Overnight Bake
1 cup original Bisquick Mix
1 cup shredded Cheddar cheese (4 oz)
2 cups milk
6 eggs slightly beaten
1 tsp ground mustard
1 lb Dean’s Mild or Hot Sausage
Brown and drain sausage. Mix all ingredients in a large bowl. Cover and refrigerate at least 8 hours but no longer than 24 hours.
Heat oven to 350° F. Grease a 2 quart casserole dish. Pour egg mixture into casserole dish. Bake uncovered about 1 hour or until knife inserted in center comes out clean.
1 lb Dean’s Sausage Hot or Mild
2 unbaked pie shells
4 eggs slightly beaten
1/8 tsp nutmeg
¼ lb grated Cheddar cheese
2 cups Half & Half
Dash of cayenne pepper
Salt and pepper to taste
Fry-scramble sausage until done and drain, put ½ sausage and ½ of the cheese in each pie shell. Combine remainder of ingredients in a bowl and pour over sausage and cheese. Bake at 350° F for 40-45 minutes or until browned and set in middle.
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 Sausage Quiche
4 Eggs (Beaten)
1/4 Lb. Grated Cheddar Cheese
Dash of Cayenne Pepper
2 Unbaked Pie Shells
2 Cups Half & Half
1/8 Tsp Nutmeg
Salt and Pepper to Taste
Preheat oven to 350 degrees. Cook Sausage in large skillet then drain. Place half of sausage and half of cheese in each pie shell. Combine remainder of ingredients in a bowl and pour over sausage and cheese. Bake for 40-45 minutes or until browned and solid.
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 droppings. 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.
Dean’s Sausage Breakfast Casserole
1/4 Cup Butter
3/4 Cup Milk
1/4 Tsp Black Pepper
3 1/2 Cups Water
1 Cup Uncooked Quick Cooking Grits
6 oz. Cheddar Cheese
4 Large Eggs, Lightly Beaten
1 Tsp Salt
1 Lb. of Dean’s Country Sausage (MILD or HOT)
Brown sausage in a large skillet, stirring until it crumbles and is no longer pink; drain. Bring water to boil in a medium saucepan; stir in grits. Return to a boil; cover, reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; add 1 Cup cheese, leaving some to top the finished casserole. Stir until cheese melts. Stir in sausage, eggs, and remaining three ingredients.
Pour mixture into a greased 11×7 inch baking dish; sprinkle with remaining 1/2 cup cheese. Bake, uncovered at 350 degrees for 45 minutes or until set. Let stand 5 minutes before serving. Yields 8 servings.