Savoury Sausage Bites Recipes

15 SAUSAGE APPETIZERS YOU'LL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sausage appetizer in 30 minutes or less!

SAUSAGE BITES

Steps:

• Heat the oven to 400 degrees F.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x10-inch rectangle. Cut into 3 (3-inch) strips.
• Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry. Place 1 piece sausage on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.
• Cut each roll into 12 (1-inch) slices, making 24 in all. Place the slices, cut-side down, onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
• Tip: You can substitute Italian sausage (casing removed) for the bulk pork sausage.
• Tip: To make ahead, place the unbaked slices onto a baking sheet. Cover and freeze until firm. Remove the frozen slices from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen slices on a baking sheet at 400 degrees F for 20 minutes or until the pastry is golden brown and the sausage is cooked through.

SAVORY SAUSAGE BITES WITH APPLE AND ONIONS

Steps:

• Sausage -- In a medium saute pan, add the butter and bring to medium high heat. Add the sausage and cook 1-2 minutes. You want them a little brown but not too much. Then remove and transfer to the crock pot or a large pot on the stove.
• NOTE: As I said, there are turkey, chicken, pork sausages out there with a variety of flavors. I try to stick with a herb chicken or turkey sausage if possible, but use what you can find. www.aidelle.com has so many great flavors, I just asked my store manager and they ordered it even though they didn't have it. So just check and ask. Many meat markets will carry many flavors as well. Aidelle's is usually just found by the hot dogs and the sausages in most major grocery stores.
• Apple and Onions -- In the same pan to the sausage drippings, add the apples and onions and cook 3-4 minutes. Then transfer to the crock pot as well or a large pot on the stove.
• Sauce -- Add the apple cider, beer (wine or broth if you don't want the beer; however the beer really adds tons of flavor), bay leaf, thyme, brown sugar, butter and honey. At this point, I just add a pinch of both salt and pepper. You can also add more after they are done cooking. Stove is approximately 1 hour on medium low. For the crock pot - low for about 3 hours. Three hours works for me, but just test yours after 2 hours to make sure the apples and onions are good and soft.
• Baguettes -- As the sausage simmers, toast up your baguettes, I like to thin slice my baguette (or you can use your favorite bread) and toast in a 400 degree oven for 5 minutes until golden brown. Nothing more.
• Dips -- Now my friend enjoys a honey mustard. Just mix dijon mustard and honey and set in a small bowl in the refrigerator. My favorite is my swiss cheese sauce. which takes just a minute to make.
• A standard bechemel/cheese sauce. In a small sauce pan, melt the butter on med heat and then stir in the flour and mix for about 1 minute until well combined. Add in the milk and stir until thickened. Then add in the cheese and mix on medium low until creamy.
• Serving -- Before serving, I check for seasoning - salt and pepper, add if needed. When ready to serve, you will have four bowls which I all put on one platter and then plate the baguettes all around the side. Transfer the apples and onions and juice to one bowl. I try to spoon most of the sausage into one bowl but don't worry if some of the onions and apples get mixed in, it is all part of the same dish (and don't forget to remove the bay leaf and stems from the thyme); and the two dips, the honey mustard and warm cheese dip in the other two bowls.
• I like to take a few baguettes, top with the apple & onion mix, a couple of sausage bites and a spoon of the cheese and set to the side so people can see how they go together. I have found some like just the sausage, some like just the apples and onions on the bread and some all separate, but at least I showed how it goes together. It is just really a unique appetizer which can all be made ahead which is the best part.

SAVOURY PARTY BITES

Steps:

• Mango & Prawn skewers 3 limes, 1 tbsp grated ginger, 1 crushed garlic clove, 1 chopped and deseeded red chilli and 1 tbsp chopped coriander. Cut a large mango into 20 chunks. Thread each onto a small skewer with a large cooked prawn (20 prawns will be about 250g/9oz). Marinate the skewers in the lime dressing for 1 hr (makes 20).
• Little caviar jackets Put 20 small new potatoes on a baking tray. Drizzle with olive oil and season. Roast for 25 mins at 200C/180C fan/gas 6, then cool to room temp. Cut a small cross in the top of each one, push open a little and top with 1 tsp crème fraîche and some caviar (makes 20).
• Sticky squash with sesame seeds Peel a large butternut squash. Cut into 20 x 3cm squares, then mix with 1 tbsp each of soy sauce, sesame oil and honey. Arrange the chunks on a large baking tray lined with baking parchment. Sprinkle with 2 tbsp sesame seeds, season and bake for 20-25 mins at 200C/180C fan/ gas 6 until crisp. Put a cocktail stick in each chunk to serve (makes 20).
• Chorizo & chilli mini pizzas Use a pastry cutter to cut out 20 x 6cm circles from a pack of soft Middle Eastern flatbread or wraps. Grate 75g/2.5oz Manchego and chop 75g/2.5oz chorizo and ½ a red chilli. Scatter over the bread bases, then bake at 200C/180C fan/gas 6 for 10 mins (makes 20).
• Goat's cheese on toast Roughly mash 250g/9oz goat's cheese with 2 finely chopped shallots. Toast 5-6 slices of sourdough and stamp out 20 small circles. Spread each circle with some cheese, top with a small blob of chilli jam (you'll need about 3 tbsp) and scatter with chives, snipped from a small packet (makes 20).

SAVOURY SAUSAGE BITES

Steps:

• Cut the sausage down their length and remove the skins. Place the meat in a bowl. Mix with the parsley, dried herds and pesto.
• Divide the mixture into 12 balls and then press into patties.
• Cook the patties on a griddle for 15 minutes, turning once.
• Meanwhile, place the dip ingredients into a saucepan and stir well. Bring to the boil and simmer for 5 minutes. Remove from the heat and spoon into a serving bowl.

EASY SAUSAGE GRAVY AND BISCUITS

Steps:

• Bake biscuits according to package directions.
• Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
• Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.