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.
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.
1 lb. thin sliced bacon
2 lbs. Dean’s Sausage
4 eggs, scrambled
4 oz sliced mushrooms, sautéed
4 oz diced bell peppers, sautéed
4 oz diced onion, sautéed
8oz cream cheese
salt and pepper for taste, optional
On a piece of wax paper, use the bacon to form a weave pattern by intertwining the bacon strips.
On a separate piece of wax paper, spread the Dean’s Sausage in a cube shape about a half an inch thick. It should be about the same size as the bacon weave. Once spread, line the cream cheese down the middle of the sausage. Next spread the eggs, mushrooms, peppers and onion.
Carefully roll the sausage beginning with the end closest to you so that you can blend the two edges together. Once you have a roll, line the bacon sheet up against it and roll it across the bacon to enclose the sausage.
Smoke at 250°F for about 2.5 hours.
Credit: Tom Hopf (Back Forty Beer Company) for the recipes.