Entrees

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.

Sausage Zucchini Boats

 

4 medium zucchini
1 tablespoon olive oil
1 pound Dean’s sausage, hot or mild
1 clove garlic, minced
1 small onion, chopped
2 medium tomatoes, chopped( or diced from a can)
Kosher salt and freshly ground black pepper
1/2 cup Parmesan cheese, finely grated
1/2 cup shredded mozzarella cheese
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
Preheat the oven to 400 degrees F.

Cut zucchini in half lengthwise; scoop out middle and chop. Place the zucchini boats on foil lined pan.

Cook sausage and break up until starting to brown, 5 minutes or so. Add the garlic, onion, zucchini , tomatoes and season to taste. Cook until softened, about 4 minutes.

In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix well.

Spoon in and mound the sausage mixture into the zucchini boats. Top with the breadcrumb mixture. Bake until golden on top, about 20 minutes.

Sausage and Wild Rice Soup

 

from our neighbors at Back Forty Beer Company

 

1 pound Dean’s sausage, cooked and crumbled
2 (6 oz.) packs of seasoned wild rice mix (such as Uncle Ben’s Long Grain and Wild Rice)
10 cups chicken broth
3 T. butter
1 cup each sliced mushroom, chopped onion, chopped celery
2 oz butter
1/2 cup flour
1/2 heavy cream, 1/2 & 1/2, condensed milk or whole milk
1/4 cup Back Forty Cart Barn beer

Cook rice packets in 4 cups chicken broth and use only 1 seasoning packet.
Heat skillet and add 3 T. butter and then all of the vegetables. Saute over medium heat until tender. In a larger pot, like a Dutch oven, melt 2 ounces butter and whisk in flour. Cook about 1 minute while whisking constantly.Whisk in 6 cups of chicken broth and cook about 10 minutes until it has thickened. Whisk in dairy and beer and then add in mushrooms, onions, celery and Dean’s sausage and rice. Cook for about 10 minutes until everything is heated through.

Sausage Stuffed Cabbage Rolls

 

From our neighbors at Back Forty Beer Company

 

Cabbage Rolls:
2-3 large heads of cabbage.
2-3 Tablespoons olive oil
1 yellow onion, small dice
3 cloves garlic, minced
2 Tablespoons tomato paste
1/4 c Mandarin Chief Imperial Black IPA
2-3 Tablespoons fresh parsley or scant T dry
2 lbs Dean’s sausage – hot, mild or Child Mild
2 cups cooked white or brown rice
1 egg, beaten
salt and pepper

 

Prepare tomato sauce according to recipe below.

Core cabbage and separate leaves. Blanch whole leaves in boiling salty water, reserving smaller leaves for another use. Dry leaves and cut out tough vein.

For filling:heat pan on medium high and coat with olive oil. Add onions and garlic and saute 5 minutes. Stir in tomato paste and beer, and 1/2 cup of the tomato sauce. Add parsley and remove from heat. In large mixing bowl mix sausage, cooked rice, egg, and onion mixture. Season generously with salt and pepper.

Layer bottom of casserole dish with smaller cabbage leaves not used for making rolls and allow to overhang over sides of dish, drizzle a little sauce over.
Fill cooked leaves with about 1/2 cup of sausage mixture and roll from where you cut the vein out.
Line cabbage rolls in dish side by side. Pour remaining sauce over rolls and then fold overhanging leaves over top. Drizzle with a little olive oil and bake about 1 hour or until meat is fully cooked. Delicious with Mandarin Chief Imperial Black IPA or your favorite Back Forty Beer Co. beer!

 

Mandarin Chief Tomato sauce:
2-3 Tablespoons olive oil
2-3 cloves garlic
1 1/2 qt. crushed tomatoes
2 T white wine vinegar
1/4 c Mandarin Chief Imperial Black IPA, Back Forty Beer Company
juice plus 1 teaspoon zest of orange
1 Tablespoon sugar
salt and pepper

 

Coat pan with olive oil. Add garlic and saute until fragrant, about 1 minute. Add tomatoes and cook 5 minutes. Add vinegar, beer, orange juice and zest, and sugar – cook an additional 10 minutes or until thickened. Season with salt and pepper to taste.

 

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 Hand Pies

image1

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 and Almond Rice Pilaf

img_7825

 

1 pound Dean’s sausage, hot or mild

1/2 cup chopped onion

1/2 cup chopped celery

1 1/2 cups uncooked regular long-grain rice

2 (14 ounce) cans chicken broth

1/2 cup slivered almonds, toasted

1 Tablespoon soy sauce

 

Heat oven to 375 degrees. Cook sausage, onion and celery together in skillet over medium heat, crumbling sausage as it cooks . While sausage is cooking, toast almonds on cookie sheet until lightly browned, 5 to 10 minutes, turning once. Drain sausage and pour into 3-quart covered casserole.  Mix in rice, chicken broth, almonds and soy sauce.  Bake covered tightly (with lid or foil) in 375 degree oven for 45 minutes to an hour.  May be baked ahead, refrigerated and re-heated when ready to use.  Serves 6.

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.