Breakfast Sausage Hot Dish Recipes

KNOEPHLA SAUSAGE HOTDISH

Steps:

• For the knoephla: Combine the flour, baking powder, salt, pepper and nutmeg in a large bowl. Whisk to combine. Mix the egg with 1 cup water in a small bowl and add to the dry ingredients. Add the parsley to the mixture. Mix all together and knead until the dough has come together, taking care not to overmix.
• Place the dough on a floured surface. Roll out to 1/2-inch thickness. Cut into 1/2- to 3/4-inch squares.
• Bring a pot of salted water to a boil. Cook the knoephla in 3 or 4 batches, depending on the size of your pot, until cooked through, 7 to 10 minutes. Remove with a slotted spoon or spider and add to a large bowl. Toss with the olive oil to prevent the dumplings from sticking and set aside.
• For the hotdish: Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish.
• In a skillet over medium heat, add the sausage and cook until browned and cooked through. Remove the cooked sausage from the skillet and add to the bowl with the knoephla.
• In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion and cook until softened. Add the sauerkraut and cook until the mixture has caramelized. Add toasted fennel seeds, salt and pepper. Cook for another minute, then remove the mixture to the bowl with knoephla and sausage.
• In the same skillet, add the butter and flour and whisk together, stirring up any brown bits at the bottom of the skillet. Cook for 1 to 2 minutes. Add the milk in four additions, whisking continuously, allowing the mixture to thicken before adding each addition. Season with salt and pepper. Cook until the mixture is thick enough to coat the back of a spoon.
• Add the knoephla, sausage, onion and kraut mixture to the pot of gravy and mix until combined. Pour into the greased baking dish.
• Place the pretzels in a zip-top bag and crush with a rolling pin. Add the remaining tablespoon olive oil to the bag and shake up to coat the pretzels. Top the baking dish with the pretzel crumbs. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
• Garnish with the parsley before serving.

OVERNIGHT SAUSAGE BREAKFAST CASSEROLE

Steps:

• Remove casing from sausage and cook over medium high heat until no pink remains. Drain any fat.
• Layer ½ of the cubes in a greased 9×13 pan. Top with ½ of each the sausage, green onions, peppers, and cheese. Repeat layers ending with cheese.
• Combine eggs, milk, & seasonings Pour egg mixture over bread ensuring all of the bread has been covered. Refrigerate overnight (or at least 3 hours).
• Remove from fridge and place in the oven while preheating the oven to 350°F. Bake covered with foil 65-75 minutes or until a knife inserted in the center comes out clean. (If you are baking 2 pans increase cooking time will need to increase).

BREAKFAST SAUSAGE HOT DISH

Steps:

• PLACE CROUTONS IN A GREASED 8X10 INCH BAKING DISH. TOP WITH CHEESE. COOK SAUSAGE IN SKILLET TILL BROWN, DRAIN ON PAPER TOWELS. PLACE SAUSAGE OVER CHEESE.
• BEAT EGGS, MIX IN MUSTARD POWDER, MILK, MUSHROOM SOUP, AND PIECES TOGETHER. POUR OVER SAUSAGE.
• BAKE AT 300* FOR 90 MINUTES.LESS IF NOT REFRIGERATED .. ENJOY...