SAUSAGE FONDUE
Make and share this Sausage Fondue recipe from Food.com.
Provided by mommyoffour
Categories One Dish Meal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Alternate first 3 ingredients in layers in greased 9x13 pan.
- Blend eggs, dry mustard and 2 1/2 cups milk.
- Pour over mixture in pan.
- Mix remaining ingredients and pour over other mixture in pan.
- Refrigerate overnight.
- Bake at 300 for 1 1/2 to 2 hours.
- (May be frozen and then baked).
BEER AND ITALIAN SAUSAGE FONDUE
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the crostini: Preheat the oven to 375 degrees F. Arrange the baguette slices in a single layer on a large baking sheet. Mix the oil, garlic, oregano and fennel seeds in a small bowl. Brush the oil mixture over the top of the baguette slices. Sprinkle lightly with pepper. Bake the baguette slices until lightly toasted but still slightly soft, 12 to 15 minutes.
- For the fondue: Mix together the beer and mustard in a small bowl. Heat the oil over medium-high heat in a large nonstick skillet. Add the sausage, onions, fennel seeds, salt and pepper. Break the sausage into smaller pieces with a wooden spoon and cook until browned and cooked through, about 10 minutes. Stir in the flour. Add the beer mixture and bring to a boil. Reduce the heat to medium-low. Gradually add the Cheddar, fontina and Parmesan, stirring constantly, until the cheese is melted and smooth. Keep warm over low heat. If the fondue becomes too thick, gradually stir in extra beer, 1 tablespoon at a time.
- Serve the fondue with the crostini.
EGG SAUSAGE FONDUE
A favorite casserole for breakfast or brunch. I made it for my daughter's second birthday family brunch. It was a big hit.
Provided by Shawn H
Categories Breakfast
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease 9x13-inch pan.
- Cube bread and layer in pan.
- Brown and drain sausage.
- Layer sausage over bread.
- Sprinkle cheese over sausage.
- Beat together eggs, 2 1/4 cups milk, and salt.
- Pour over all layered ingredients.
- Mix 1/2 cup milk and soup.
- Pour over all.
- Cover and refrigerate overnight.
- Bake, uncovered at 300°F for 1.5 hours.
- Let stand for a few minutes until firm.
Nutrition Facts : Calories 483.9, Fat 34.2, SaturatedFat 14.9, Cholesterol 180, Sodium 1251.2, Carbohydrate 21, Fiber 0.6, Sugar 2, Protein 22.2
EGG AND SAUSAGE CASSEROLE
This recipe was given to me by a friend several years ago. It's easy to make and always a hit! Co-workers beg for it, and it's my husband's favorite!
Provided by LeAnn
Categories Breakfast and Brunch Eggs
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
- Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 8.7 g, Cholesterol 177.5 mg, Fat 24.7 g, Fiber 0.1 g, Protein 19.9 g, SaturatedFat 10.7 g, Sodium 764.4 mg, Sugar 1.9 g
CHRISTMAS BREAKFAST SAUSAGE CASSEROLE
My mom has always made this for us on Christmas morning, and since we only have it once a year it makes it even more good. It is so delicious, and everyone enjoys it! When I double the recipe I use 1 pound regular sausage and 1 pound sage sausage.
Provided by M.K. Meredith
Categories Breakfast and Brunch Eggs
Time 9h50m
Yield 8
Number Of Ingredients 7
Steps:
- Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
- In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 13.4 g, Cholesterol 160.1 mg, Fat 26 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 11.9 g, Sodium 1015.4 mg, Sugar 4 g
SAUSAGE AND EGG CASSEROLE
The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!
Provided by Kathleen Donnelly Ernst
Categories Breakfast and Brunch Eggs
Time 9h35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
- Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g
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