Dean’s Rotel Cheese Dip

Dean Sausage Company

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

Dean Sausage Company

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.

Breakfast Loaf

Dean Sausage Company1 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.

Southwest Sausage Loaf

Dean Sausage CompanyIngredients:

2 lbs. Dean’s Sausage

1.5 C prepared Mexican Rice

1.5 C prepared Black Beans

1 C Mexican Cheese

4oz sliced onions, sautéed

4oz diced bell peppers, sautéed

3 sliced jalapenos, sautéed (optional)


On a sheet of wax paper, press the sausage into a square shape about ½ inch thick.

Running down the middle, spread your cheese, rice, black beans, onions and peppers. Carefully roll the sausage beginning with the end closest to you so that you can blend the two edges together.

Smoke at 250°F for about 2.5 hours.

Naked Pig and Dean Sausage Stuffed Jalapeno Peppers

Dean Sausage Company


2 lbs.Deans Hot Sausage
2 medium sweet onions, diced
4 cloves garlic, minced
2 large tomatoes, seeded and diced
~30 jalapenos, cut in half with seeds and pith removed
2 large eggs
3 cups Wright Dairy Alexandria Fontina Cheese, grated
1/2 bottle of Naked Pig Pale Ale
1 T cumin
.5 T coriander
salt and pepper


Preheat oven to 350 degrees.

Begin by browning sauteing the sausage in a large frying pan. Once the sausage has begun to brown, add the onions and garlic and continue to cook for another 2 minutes until you begin to smell the flavor of the garlic. Add the beer, tomatoes, coriander and cumin while cooking the liquid down for about another 10 min. Once reduced, remove from the stove and cool the mixture down for about 10 min. Once the mixture is cooled, fold in the cheese and eggs to hold the stuffing together. Fill each jalapeno with the mixture.

Grease a baking pan and line the stuffed peppers up with a little space between each. Bake them at 350F for about 20 min, or until you begin to see the mixture bubbling.

Allow to cool and enjoy at your next gathering with friends and a Naked Pig!

Page 2 of 212