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… Read more »
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… Read more »
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… Read more »
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… Read more »
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,… Read more »
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,… Read more »
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 and Almond Rice Pilaf
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,… 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 »
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 sausage in a frying pan, breaking it up into crumbles. Once cooked, drain… Read more »
