Jimmy Dean’s Sausage Cheese Balls
2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
1 1/2 cups all-purpose baking mix
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic (optional)

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Sausage Brunch Casserole
1 1/2 pounds ground pork sausage (Sam uses 2 lbs)
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese (Sam modified this with cheddar cheese)
4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Breakfast Pizza
1 (8 ounce) can refrigerated crescent rolls
1 lb bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Unroll crescent roll dough and place on a greased 12 inch pizza pan; press seams together and press up sides of pan to form crust. In a skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.

Sausage Stuffed Mushrooms
1 pound Italian Sausage Roll
1/2 (10 ounce) package frozen chopped spinach, thawed and well drained
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
40 small white mushrooms, stems removed

Preheat oven to 350 degrees F. In large skillet over medium heat, crumble and cook sausage until browned. Remove from heat and stir in spinach, bread crumbs and cheese until well combined. Place mushroom caps on a baking sheet and fill with sausage stuffing. Bake 15-20 minutes or until mushrooms are tender.

Mozzarella Stuffed Meatballs
1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
Extra-virgin olive oil, for liberal drizzling
1 (28-ounce) can San Marzano tomatoes
1 tub good quality fresh pesto from the refrigerated cases of the market

Preheat oven to 400 degrees.

Place a nonstick baking sheet alongside a mixing bowl. Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 20 to 25 minutes until cooked through and evenly browned.

Add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.
Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto

Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath.

Manly, Meaty Cheesy Nachos
1 lb ground beef
1 lb bulk pork sausage
2 T all-purpose flour
1 (10.75 oz) can condensed cream of mushroom soup, undiluted
1 (10 oz) can of rotel, drained
1 medium onion, chopped
1 jar of sliced jalapenos
1 T garlic powder
2 lbs processed American Cheese, cubed
Tortilla Chips

In a large saucepan, cook beef and sausage over medium heat until no longer pink;drain. Sprinkle with flour. Add the soup, tomatoes, onion and garlic powder; mix well. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Serve warm over tortilla chips and top with sliced jalapenos!

Breakfast Crescents
1 can of crescent rolls
3 scrambled eggs
shredded cheese
real bacon pieces or cooked and crumbled breakfast sausage
diced jalapenos

Unroll crescent rolls and fill with eggs, cheese, bacon and jalapenos.  Roll up and bake as directed!



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