Brown the sausage in a frying pan, breaking it up into crumbles. Once cooked, drain and pat dry to remove excess fat.
Add sausage and remaining ingredients to a large pan. Do not drain the baked beans or black beans. Warm at medium heat for around 20 minutes. Stir occasionally. Serve hot. Can be held in a crock pot set on Warm.
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
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
red and green bell peppers, small dice, optional
pepperoni, optional (mini size works great)
black olives, sliced, optional
16 oz. marinara for dipping, optional
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 Macaroni and Cheese
3/4-1# Dean’s sausage, cook and crumble, reserve
1 bag (16 oz) jumbo macaroni noodles, cook and drain and return to pot
4T butter, cut up
12 oz evaporated milk
1 cup shredded cheddar
2 cups shredded pepper jack
1 t dry mustard
1 t water or beer
1 t salt
1/2 t Tellicherry pepper, or red pepper
Cook and crumble Dean’s sausage in large pot or Dutch oven. Reserve sausage to fold in lastly and continue using same pot. After cooking and draining JUMBO elbow noodles add butter and stir until it melts. To that add following ingredients in order and heat over medium-low while stirring mostly constantly. It may take about 8-10 minutes to get to a simmer and then it should start to thicken. Keep this mixture moving so you don’t get a scorched flavor. This sauce will break, or curdle, if it gets too hot so be patient and don’t turn up the heat. When you get to this stage it is done when you are satisfied with the thickness of the sauce (about 4-7 minutes more) and then you can fold in the Dean’s sausage. Cheers, grab a Truck Stop Honey and enjoy!
*It is important to use a JUMBO elbow noodle for this recipe but modify if needed
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
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.
Hot off the Grill Dinner Packets
These sausage and vegetable grill-ready packets make an easy dinner, perfect for a summer cookout when you are tired of the same old thing!
1 pound Deans sausage
red, yellow, green peppers, cut into 1″ chunks
onions, cut into 1″ chunks
fresh garlic bulb, broken into bulbs and peeled
fresh herbs, basil, oregano
Prepare 4-5 pieces of heavy duty foil and add veggies and a drizzle of oil, salt and pepper and herbs.
Roll sausage into a longer log and pull off chunks about the same size as cut veggies and add to foil packets. Seal the packets by folding but don’t make them too tight so there will be a little room for steam build-up. Cook on the grill or in the oven at 350 degrees for about 20 minutes or until the sausage is done. These are fast, easy to prepare and a cinch to clean up. Serve over rice for a quick meal option.
Zesty Pasta Salad with Sausage
1 pound pasta shells, rotini, fusilli, your choice
1 pound Deans sausage, cooked and crumbled
1 1/2 cups diced tomatoes, or halved cherry tomatoes
1 can sliced black olives, drained
1 jar green olives, drained and roughly chopped
1 1/2 c. cucumber, peeled, half lengthwise, slice
1 small jar pepperoncini slices
small bunch of green onion, sliced thin
1 c. extra virgin olive oil
1/3 c. red wine vinegar
3 T. Back Forty beer vinegar
1/3 c. + 3 T. parmesan, grated
2 T. Italian seasoning or
fresh parsley, basil, oregano, small rough chop
Cook your choice of pasta al dente, drain and cool. Add sausage, tomatoes, olives, peppers, and green onions. Combine the rest of the ingredients except the 3T of parmesan and whisk. Combine dressing with salad and fold to combine. Top with remaining parmesan and serve hot, cold, or room temp.
Dean’s Sausage Burger
1 pound ground chuck
1 pound Dean’s sausage, hot or mild
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons heavy cream
3 teaspoons oil
3 tablespoons butter
Mix sausage and beef in large bowl. Add the salt and pepper and carefully spoon the heavy cream into it. Blend well with the hands and form into 4 -6 patties.
Heat the oil and butter in a heavy skillet. When quite hot, add the meat and cook till well done. Turn once or twice during the cooking process. Add salt and pepper to taste. These may also be grilled.
Sausage Quinoa Salad
from our neighbors at Back Forty Beer Company
1 pound Dean’s sausage, hot or mild
1 1/2 c quinoa, rinsed
1 1/2 c Pilsner beer
1 t salt
1/2 t pepper
1/2 c almonds, slivered or sliced
2 garlic cloves, min
1/2 green onion, sliced thin
handful of dried apricots, chopped small(optional)
Gorgonzola or feta, optional
Cook quinoa in beer, salt and half the water called for per package directions. Using beer in place of half of the water will bring in a lot of flavor. Season with pepper. While quinoa is cooking, brown the sausage in a skillet and crumble as it cooks. Add minced garlic in during the last few minutes of cooking the sausage and drain if needed. Add sausage to quinoa and mix together well. Season with salt and pepper as needed. Fold in green onions and dried apricots. Top with gorgonzola or feta. Delicious served hot or room temperature. To feature this dish try serving over kale.
Sausage Stuffed Jumbo Shells
1 pound Dean’s mild sausage
1 jar marinara sauce
1/4 cup water
1/4 cup tomato paste
1/4 cup brown sugar
2 tsp Italian seasoning
8 oz. Ricotta cheese
2 cups shredded mozzarella cheese, divided
1 beaten egg
2 teaspoons minced fresh parsley, 1 tsp if using dry
1 box jumbo pasta shells, cooked and drained per package directions (tested with Barilla)
Grated Parmesan cheese
In a small saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling. Add the marinara sauce, tomato paste, water, brown sugar and Italian seasoning to sausage in pan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Combine the Ricotta, 1/2 of mozzarella cheese, egg, parsley and reserved sausage. Stuff into shells. Spread 3/4 cup meat sauce in an ungreased shallow baking dish. Place stuffed shells in dish; drizzle with remaining meat sauce.
Sprinkle with remaining mozzarella cheese and Parmesan cheese if desired. Bake, uncovered, at 350° for 20-25 minutes.