Appetizers

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… Read more »

Sausage, Apple and Blue Cheese Tart

1 pound Dean’s sausage, hot or mild Pie crust 2-4 apples, cored and sliced 1/4 cup white sugar 1/4 cup brown sugar salt to taste Cook sausage until browned, drain and crumble. Pierce pie crust and follow package directions for cooking unfilled crust. Spread sugars in a saute pan over medium heat… Read more »

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… Read more »

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… Read more »

Back Forty Beer Vinegar White BBQ Sauce

Ingredients: 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 Instructions: 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… Read more »

Philly Sausage Rolls

Ingredients: 2 pounds of DEAN’S sausage 6-7 jalapenos (finely chopped) 2 tubes of Pillsbury thin crust pizza dough 12oz Philadelphia cream cheese Roughly 3 cups of shredded mozzarella Crumble and cook sausage. Drain. Spread dough onto baking sheet. Spread a layer of cream cheese onto the dough as a base (have cream cheese sitting… Read more »

Holiday Cranberry and Sausage Stuffing Balls

INGREDIENTS 2 pounds DEAN’s Sausage 2 stalks of celery, diced ½ medium onion, diced 1 cup Craisins (dried cranberries) 2 cups shredded sharp cheddar 1 box Stove Top Stuffing mix 1 cup chicken broth 2 egg whites liquid DIRECTIONS Preheat Oven to 375F Line cookie sheet with parchment paper. Place Sausage in frying pan… Read more »

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) Preparation: 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… Read more »

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) Preparation: 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… Read more »

Dean’s Crescent Squares

1 Lb. of Dean’s Country Sausage (MILD or HOT) 1 8 oz. Cream Cheese 2 Cups (8 oz.) Shredded Sharp Cheddar Cheese 2 8 oz. Cans of Crescent Dinner Rolls Preheat oven to 375 degrees. Unroll 1 can of dough onto baking dish. Precook dough for 4 minutes. Brown sausage in large skillet… Read more »

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