Easter Sausage Ensemble Recipes

EASTER SAUSAGE RECIPE - (4.2/5)

Steps:

• ube bread--beat eggs--dice and fry bacon,not crisp,drain--dice ham if used--beat seasonings into eggs,then pour over bacon and bread.--mix well,stuff into casing, not too tight,to length of roaster. -tie end. prick about 6 times with table fork. bake in roaster in 2 inches of water,covered,for 1 1/2 hrs at 350 degrees-- cool before cutting--store in frig

ORECCHIETTE WITH ROASTED FENNEL AND SAUSAGE

Steps:

• For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
• Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool.
• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• Heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute. Add the tomatoes, parsley and capers. Cook for 30 seconds. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.

EASTER BRUNCH CASSEROLE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Place sausage into the bacon grease, and cook until crumbly and brown, about 10 minutes. Place the sausage on the plate with the bacon, and pour off all but 1/4 cup of the bacon drippings.
• Reduce heat to medium, and stir in the onion, garlic, and one can of green chiles. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Meanwhile, beat the eggs in a large mixing bowl with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble the bacon, and stir bacon and sausage into the eggs with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed.
• Prepare a 9x13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish, and smooth the top. Cover with aluminum foil, and refrigerate overnight.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake the covered dish in the preheated oven for 1 hour.
• Remove the casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross, and outline with the black olives. Return to the oven, and bake until the cheese is hot and bubbly, 20 to 30 minutes more.

EASTER SAUSAGE ENSEMBLE

Steps:

• Cook pasta according to package directions (approximately 10 minutes) then drain. Meanwhile cook the sausage covered in 1/2 inch water in a non stick fry pan on high until done (approximately 10 minutes). Cool, halve lengthwise and slice very thin. In large bowl combine all ingredients and mix well. When ready to serve, placed about 12 ounces in a bowl (I use salad plates) and microwave on high for 90 seconds. Top with Parmesan cheese if desired or extra tomato sauce and a dash of basil. Enjoy!