Sausage And Mustard Casserole Recipes

CHRISTMAS BREAKFAST SAUSAGE CASSEROLE

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.

K-DUB'S SAUSAGE AND EGG CASSEROLE

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, 5 to 7 minutes. Drain and discard any excess grease.
• Beat eggs, milk, salt and ground mustard in a large bowl.
• Stir Cheddar cheese and sausage into the egg mixture.
• Roll out crescent roll dough and place one sheet on the bottom of a large baking dish.
• Pour egg mixture into baking dish; place the second sheet of crescent roll dough on top.
• Cover with plastic wrap and refrigerate for 8 hours or overnight. Allow casserole to come to room temperature for 30 minutes before baking; remove plastic.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until egg is set and a knife inserted near the center comes out clean, about 40 minutes.

CREAMY SAUSAGE AND TRIPLE MUSTARD CASSEROLE

Steps:

• Heat the oil in a large casserole dish or deep sided frying pan.
• Gently fry the sausages until they are golden brown all over; then remove from the casserole.
• Add the onion and saute until it softens and becomes nicely golden.
• Add the mushrooms and cook for a further 5 minutes.
• Stir in the apple chunks, bay leaf, sage and stock.
• Bring to the boil, then return the sausages to the casserole.
• Reduce the heat, cover with a lid and gently cook for 20 minutes, stirring occasionally.
• The apple pieces should break down and thicken the stock slightly.
• If they are still holding their shape, mash them with the back of a wooden spoon and stir in .
• Mix the mustards into the cream and season with salt and pepper.
• Pour into the casserole and increase the heat.
• Leave the lid off and simmer for about 5 minutes until the sauce has thickened slightly.
• Serve with a big bowl of creamy mashed potato or golden saute potatoes and green vegetables such as green beans, wilted spinach, broccoli or peas.

BREAKFAST SAUSAGE CASSEROLE

Steps:

• Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
• In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
• The next day, preheat the oven to 350 degrees F.
• Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

SAUSAGE AND MUSTARD CASSEROLE

Steps:

• Pre-heat oven to 350°F (175°C).
• Take a heavy casserole dish and place on hotplate. Add 2 tablespoons olive oil and fry shallots or onions over high heat until golden.
• Remove onions from casserole and now fry sausages until lightly browned. Remove sausages from casserole.
• Add remaining olive oil and fry potatoes until lightly browned. Don't worry if anything sticks to the bottom of the casserole, this will add flavour. While the potatoes are browning, chop sausages into 5 or 6 slices each.
• Add sausages, onion, wine or beer, herbs and salt to the potatoes. Cover and place in pre-heated oven and cook for 40 minutes.
• Before serving add a tablespoons of Dijon Mustard and a few grinds of black pepper. Stir and serve.

SAUSAGE, MUSTARD & APPLE HASH

Steps:

• Bring a large pan of salted water to the boil. Add the potatoes and cook for 4 mins. Drain and leave to steam dry in a colander.
• Heat half the butter and 1 tbsp olive oil in a large frying pan or shallow casserole dish over a medium-high heat. Add the apple wedges and fry on each side for 5 mins or until golden brown and starting to caramelise. Remove with a slotted spoon and set aside on a plate.
• In the same pan, heat the remaining butter and a little more oil over a medium heat and add the potatoes and sausage chunks. Fry for 10-15 mins, turning every so often until the potatoes and sausage are crisp and golden brown. Season to taste. Stir through the mustard and the apple wedges, then scatter over some thyme leaves, and serve with watercress salad.

GLAZED HONEY & MUSTARD SAUSAGES

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

SAUSAGE AND EGG CASSEROLE

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.