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!
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 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.
Sausage Hand Pies
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.
Baked Beans with Dean’s Sausage
2 pounds DEAN’S hot sausage
¼ cup dried onions
1 29 oz. can Baked Beans
1 15 oz. can Black Beans
½ cup BBQ Sauce
1 tbsp. Worcestershire Sauce
½ cup packed brown sugar (optional)
1 diced bell pepper (optional)
Brown the DEAN’S Sausage in a frying pan, breaking it up into crumbles. Once cooked, drain and pat dry to remove excess fat.
Add DEAN’S 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.
Sausage Stuffed French Bread
Sausage Stuffed French Bread
2 (15) loaves of French Bread
1 lb Dean’s Sausage, Mild or Hot
2 Tbsp chopped fresh jalapenos
1 cup chopped green bell peppers
¼ cup chopped green onions (green and white parts)
8 ounces cream cheese, room temperature
8 ounces sour cream
8 ounces grated sharp cheddar cheese
1 tsp Emeril Essence Seasoning
Chopped Fresh parsley leaves, for garnish
Corn or tortilla chips for dipping, optional
Preheat oven to 350 degrees
Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving about a 1/2 –inch shell. Set aside.
Brown the sausage in a large skillet over medium-high heat and stir to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring until the vegetables are soft, 3-4 minutes. Add the cream cheese, sour cream and cheddar cheese and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.
Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each in aluminum foil. Place on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.
Cut the bread crosswise into 2-inch slices.
Back Forty Beer Vinegar White BBQ Sauce
¾ C Mayonnaise
2 T Back Forty Beer Vinegar ½ t Molasses
¼ t Worcestershire Sauce
¼ t salt
¼ t pepper
4 t prepared horseradish
Whisk all ingredients together and enjoy on chicken, pork, sausage, seafood, vegetables or even a burger. Best when left refrigerated over night.
For the Sausage Balls:
Using 1 lb. of your favorite Dean’s Sausage, roll into roughly 25 balls and roast on a sheet pan at 375°F for 20 min.
Once the sausage is cooked, add 1/4 of a slice of pickle on a toothpick to each ball and arrange on a platter for dipping. Enjoy with an ice cold Naked Pig!
Stuffed Pork Loin
3 lb. Pork Loin
Deans Sausage Stuffing Recipe
Salt and Pepper
Preheat oven to 375°F.
Clean any unwanted fat and silver skin from your pork loin. Place pork loin on a cutting board facing you perpendicularly and top side down. Beginning at the far end, start cutting the pork about ½ inch from the cutting board continuing down the length of the loin. Carefully roll the pork out like a carpet being careful to keep the cut even against the cutting board.
Once your pork loin is cut, flip it over and dust it with salt and pepper. Flip it back over and evenly spread your stuffing mixture across the pork leaving the sides for enclosing the stuffing.
Rotating the pork parallel to yourself, begin rolling the pork closed keeping it tight, but not so tight that the stuffing pushes out. Once you have it rolled, we will want to secure it with butchers twine. The following is a great youtube video instructing you how to tie your meat securely. https://www.youtube.com/watch?v=rFIwbUBiRSE
Place on a baking rack and in the oven and bake for roughly 90 min. or until your internal temperature reaches 160°F. Let the loin cool for 10 min. before slicing and enjoy as an entrée or on a sandwich along with a Truck Stop Honey Brown Ale.