Tag Archives: sausage

Pork and Turkey Breakfast Sausage Patties

7 Apr

Breakfast Sausage (Pork and Turkey) 4
We are big on breakfast for dinner around here or brinner as we like to call it. Sometimes it’s just comfort food at it’s finest and other times it’s the fact that most breakfast foods are usually pretty quick and easy to throw together. Either way, it’s always a big hit.

I was craving some breakfast potatoes and sausage but that’s not the healthiest of options so I switched some things up to make a lower calorie but equally delicious brinner.
Breakfast Sausage (Pork and Turkey) 2
Sweet potatoes replace the white potatoes and are topped with a fried egg for a yummy hash while a homemade mixture of pork and turkey is combined to create a healified sausage patty. Oh, so good.

The recipe makes 28 small sausage patties which is way too much for the three of us so I froze half the batch. Gotta love a 2 for 1 recipe! Make sure to read the note at the bottom of the recipe for freezing instructions.
Breakfast Sausage (Pork and Turkey) 3
Pork and Turkey Breakfast Sausage Patties
recipe adapted from Taste of Home Comfort Food Diet Cookbook
*note about freezing patties follows recipe

2 tsp. rubbed sage
1 tsp. salt
1 tsp. white pepper
¼ tsp. onion powder
¼ tsp. chili powder
1/8 tsp. dried thyme
1 lb. ground turkey
1 lb. ground pork

1. In a large bowl, combine the first 6 ingredients.

2. Crumble turkey and pork over mixture and mix well.

3. Using a scoop, portion out into 28 sausage patties and flatten slightly. In a large skillet or on a griddle, cook patties over medium heat for 6-8 minutes or until meat in no longer pink, turning once. Drain on paper towels.

*To freeze: Line a cookie sheet with parchment paper. Place the formed sausage patties (before they are cooked) on the parchment paper. Place in the freezer for 1 hour to flash freeze then place in a labeled freezer bag. Store for up to 2 months.

Pizza Poppers {Football Food}

30 Aug

Pizza Poppers
Football season is officially upon us and the boys in my house are pretty darn excited about it. As for me, I’m excited for fall and pumpkin desserts and apple picking but football doesn’t usually get me all abuzz. But I can’t complain too much because it means every Saturday this fall I will get to sleep in while they get up to watch College Game Day together….well, at least until this little peanut arrives.
Pizza Poppers
Being back in Lincoln gives a renewed light to the excitement of the season and it may be rubbing off on me just a bit. The atmosphere is so sparked, so pumped, so loyal and it makes you want to jump aboard (even though I’ve been a Husker fan since attending college here).
Pizza Poppers
And it’s always nice to have an excuse to make fun, bite-sized food. I’m going to try my hardest every Friday to share some awesome recipes that are great to nosh on while cheering on your favorite team. But I can’t make any promises since this baby is supposed to be arriving in a little less than 6 weeks.

These pizza poppers were inspired by a recipe Clinton Kelly shared on The Chew. I didn’t bother looking up the specific recipe but just remembered the method and idea. These are like dressed up pizza rolls and could be filled with any of your favorite pizza toppings. The perfect little snack for watching the game.
Pizza Poppers
Pizza Poppers
recipe inspired by The Chew

1/2 pizza dough recipe (make the full recipe and freeze half)
1/2 lb. ground Italian sausage, browned
1/2 cup chopped pepperoni
1 1/2 cups mozzarella, shredded
Vegetable oil
Dried basil, to taste
Dried parsley, to taste
Parmesan, to taste
Pizza sauce

1. Preheat oven to 425 degrees F. Place cast iron skillet in oven for about 30 minutes to preheat. Mix Italian sausage, pepperoni and mozzarella in a bowl.

2. Roll out dough to 1/4 inch thickness. Cut rounds with a biscuit cutter (or lid of a mason jar if you can’t find yours like me). Slightly stretch dough and fill with 2 Tbsp. of the meat filling. Stretch to seal and set on a lightly floured surface. Continue until dough is gone. You may have a bit of filling left over (I did).

3. Remove cast iron skillet from the oven and brush lightly with oil. Place pizza poppers in the skillet then brush tops lightly with more oil. Sprinkle with basil, parsley and parmesan.

4. Bake for 15-22 minutes, or until golden brown. Dip in pizza sauce.
Pizza Poppers

Maple Sausage Gravy and Biscuits

3 Apr

Biscuits with Maple Sausage Gravy 4
So I don’t know how this happened but I haven’t mentioned that Joel and I are going to Vegas on Friday! He has a work retreat thing and they only have to work on Friday until 3 then they have Saturday, Sunday and Monday free. Spouses were welcome to join so I jumped at the chance as I’ve never been to the city of sin. They have some activities for Friday and Saturday night (The Hardwood Suite at the Palms, Ghost Bar and FireFly) but otherwise we have the days free as well as Sunday night. I’m not into the assumed scene of Vegas but I am excited to see the sights and get to enjoy a little ridiculousness. It’s one of those places that I want to see but I think I will be happy with that one visit and not feel the need to go back again. We have lots of ideas of activities but I need you all to tell me where to eat. This is a food blog after all!
Biscuits with Maple Sausage Gravy 3
So, before taking off on our trip we wanted a good, down home meal. I love breakfast for dinner every once and awhile and this is my favorite breakfast food. Joel loves maple flavored anything so I knew this would be a major hit with him. It added a nice sweetness and changed it up just enough from the traditional gravy.

There’s not too much more I can say, I’ve never met a gravy I didn’t like.

Maple Sausage Gravy and Biscuits

1 lb. maple breakfast sausage
1 tsp. pepper
salt to taste
1/4 cup all-purpose flour
1 1/4 cup milk
1 cup half and half
1 batch KFC copycat biscuits

Brown sausage until no longer pink. Season with salt and pepper. Sprinkle flour over sausage and cook for 1-2 minutes. Slowly add milk and half and half. Bring to a heavy simmer until the gravy thickens. Add more salt if needed. Split hot biscuits and slather with gravy.

Easy and Delicious Stromboli

14 Jan

Stromboli 5
I live in a house full of boys who love pizza. And I mean LOVE. Now don’t get me wrong, I like pizza as much as the next person but it can get a little old and boring sometimes (at least the kind of pizza Joel likes). So I like to mix up our pizza nights every now and then with stromboli or calzones.
Stromboli 3
I totally cheat and use frozen bread dough rather than making pizza dough to make this easy and possible for a weeknight meal. It doesn’t take much effort but tastes so so good. And you could add in anything you like. A little ricotta slathered on before the toppings would be yummy. You could also go with Hawaiian or veggie supreme. The options are endless.
Stromboli 2
I usually use a mix of cheddar and mozzarella for the cheese but this time I had some leftover thick sliced colby jack cheese from the deli that I needed to use up so I threw that in with a little bit of shredded sharp cheddar and it was pretty amazing. I definitely recommend you try that combination.

This is a wonderful way to spice up the pizza night routine!


1 loaf Rhodes bread dough, risen
8 oz. shredded cheese (use your favorite)
6 oz. diced pepperoni*
1/2 lb. Italian sausage, cooked and drained
Olive oil for drizzling
Kosher salt, to taste
Dried Basil, for garnish
1 recipe pizza sauce, for dipping

1. Preheat oven to 375 degrees F. Roll dough into an 18×12″ rectangle on a floured surface.

2. Evenly distribute sausage and pepperoni through the middle of the dough (lengthwise), leavin an inch edge on the short ends and about 4 inches on the long sides. Top with cheese then roll lengthwise and pinch tightly to seal.

3. Carefully move stromboli to pizza stone. Drizzle with olive oil and brush it over the top and sides. Sprinkle with kosher salt and basil to taste.

4. Bake for about 20 minutes or until golden brown. Enjoy!

*I place the pepperoni on a paper towel lined plate and microwave it for 30-60 seconds to get rid of all that excess grease. After microwaving, blot with more paper towel.

Sausage Stuffed Zucchini

20 Jul

During a recent visit to the Minneapolis Farmer’s Market I picked up some heirloom orange zucchini. It was our first visit but I will tell you it definitely won’t be our last! I loved the place but left a bit sad since it’s so far away and we don’t have anything comparable near us. But we went home with a couple bags full of fresh produce and homemade tortillas, yum!
Sausage Stuffed Zucchini
Maybe I’m just oblivious or not too bright but I totally didn’t know zucchini came in anything other than green. So when I saw the heirloom orange zucchini, I snatched it up with pure excitement. And it was only 25 cents per zucchini so it was a total steal. When I got home, I got to thinking of what to make and oh so conveniently, this recipe popped up on my Facebook news feed. I have made several recipes from Skinny Taste with very pleasing results so I knew this would be a good one to try. And it turned out to be so easy.
Sausage Stuffed Zucchini
I halved the recipe since I was making it for lunch and Joel isn’t a zucchini fan so I didn’t want lots of leftovers. I had some leftover cooked ground sausage that I threw in the freezer a few weeks ago after making Sicilian Spaghetti so I simply thawed it and sauted it with the vegetables. I even made it up the night before so I could just throw it in the oven the next day. This was a great, healthy lunch that I enjoyed a lot. Maybe I can talk Joel into trying it. We shall see.

Sausage Stuffed Zucchini
recipe from Skinny Taste

1 1/4 pizza sauce or jarred spaghetti sauce
4 medium zucchini
1 tsp. olive oil
1/2 small onion, finely chopped
3 cloves garlic, chopped
1/2 cup red bell pepper, diced (I left this out because I didn’t have it on hand)
14 oz. lean chicken sausage, removed from casing
1/2 cup part skim mozzarella, shredded
8 tsp. parmesan cheese, grated (I left this out)

1. Bring a large pot of water to a boil.

2. Preheat oven to 400 degrees F. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

3. Drop zucchini halves into boil water for 1 minute then remove.

4. Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.

5. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Add chicken sausage and cook until browned, breaking up in smaller pieces with a wooden spoon until cooked through.

6. Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Sausage Stuffed Zucchini

Sicilian Spaghetti Sauce

27 Dec

With the holidays in full swing for the past two months, I have been bringing you all lots and lots of sweets. I mean lots. And as much as I love sweet treats, it’s about time to get back on our normal track. And what better to start with than some good ‘ole comfort food….spaghetti.

Let me tell you, I have never been a big fan of spaghetti. I don’t really know why, it’s just not my thing. Recently I have been on a mission to change that. After trying a few recipes, I was ready to give up. It doesn’t help that Joel doesn’t really like red sauce either. I decided to give it one more shot and I am so glad I did! This Sicilian Spaghetti is sweet and spicy and the most delicious sauce I have ever made. I recommend doubling the recipe because it freezes well. It makes for an awesome and easy weeknight meal (just thaw it, heat it and throw it over some hot pasta).

Sicilian Spaghetti Sauce
recipe from myrecipes.com

1/2 pound mild Italian sausage
1/2 pound lean ground beef
1 large onion, chopped
2 cloves garlic, minced
4 (8-ounce) cans tomato sauce
1 (6-ounce) can Italian-style tomato paste
3 cups water
1/4 cup sugar
1 to 1 1/2 teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 to 1/2 teaspoon ground red pepper
1 cup sliced fresh mushrooms
Hot cooked linguine
Shredded Parmesan cheese

1. Remove casings from sausage, and discard. Cook sausage and ground beef in a large skillet or Dutch oven over medium heat 6 minutes, stirring until meat crumbles. Add onion and garlic, and sauté 4 minutes or until beef and sausage are no longer pink. Drain and set aside. Wipe skillet clean.
2. Combine sauce and next 7 ingredients in skillet or Dutch oven; cook, stirring occasionally, 1 hour. Add sausage mixture and mushrooms. Cook, stirring occasionally, 1 hour and 30 minutes or until mixture thickens. Serve over linguine; sprinkle with cheese.

Recipe linked to Mangia Monday, Tempt My Tummy Tuesday, Tasty Tuesday, Cast Party Wednesday and What I Whipped Up Wednesday.

Baked Loaded Jalepeno Poppers

14 Sep

These.Are.Unbelievable. Seriously, I don’t like jalepeno’s and I can’t stop dreaming about them. Joel doesn’t like anything spicy and he devoured them. I came across this recipe a few months ago and made them for a family get together. They disappeared at an alarming rate and I only got to sample half of one. Since then, they have been at pretty much every gathering that we have attended. These would be a huge hit at any football game or tailgate party! They will definitely be gracing a many a Husker game!

Loaded Baked Jalepeno Poppers
recipe from Piece, Love & Cooking

For the Filling:
1 Block Cream Cheese, Softened
½C Rotel Tomatoes, Drained
½C Mozzarella Cheese, Shredded
½C Spicy Ground Sausage, Cooked

For the Poppers:
6-10 Jalapenos, Sliced in Half & Seeded*
12 Slices Bacon, Partly Cooked
¼C Mozzarella Cheese, Shredded
1C Jalapeno Popper Filling

1. In a mixing bowl, mix together the cream cheese, rotel tomatoes, mozzarella, and ground sausage. Set this mixture aside.
2. Preheat an oven to 400 and line a baking sheet with tin foil and spray with Pam. Lay the slices of bacon on the baking sheet and bake for about 10 minutes, so they are about half way done. This is an important step because this will make sure the bacon is fully cooked when the poppers are done. Once the bacon is slightly cooked, set these aside to cool, so you won’t burn your fingers.
3. Next, start to load your jalapeno halves with the filling. Spoon about 2 spoonfuls of the filling into the hollowed out halves until they are full and rounded. Sprinkle on some mozzarella cheese and press in a little to make sure it adheres. Then, wrap the partially cooked bacon around the filled jalapenos. Some of the bacon will adhere naturally, but for those that don’t, you can use a toothpick while they bake.
4. Place the jalapeno poppers back on the same baking sheet. Bake these for about 20 minutes or until the cheese is bubbly and brown and the bacon is crisp.
5. Serve immediately.

*It’s super important to wear gloves when handling the peppers. You don’t want to rub your eyes and feel the burn for days.

Recipe linked to Cast Party Wednesday, This Chick Cooks, Tasty Tuesday, Full Plate Thursday, Friday Food, Fat Camp Friday, Mangia Monday, Tempt My Tummy Tuesday, Tasty Tuesday, Recipe Sharing Monday and Fusion Friday.

Lasagna Roll-Ups

15 Apr

This has been a terrible, horrible, no good, very bad week.  Noah has been teething so life has been rough for us all.  I feel so bad for my poor little guy.  Plus it’s snowing….on April 15.  Yep, that’s right.

Luckily, these lasagna roll-ups brightened up our week a little.  I wish little man could enjoy them, maybe that would make him feel better.

These were pretty simple to make and took less time than a traditional lasagna.  Plus, they are way more fun!  I basically took the ingredients from my mom’s lasagna recipe (best ever) and rolled them up into the noodles.  So easy, so delish!

Mix the ricotta, 1 cup cheese, egg, parsley and basil.  Once the ground beef and sausage has cooled stir that in too.  Spread the meaty, cheesy mixture on each noodle then roll.

Top with lots of sauce and cheese.

Oh yum!

Lasagna Roll-Ups

8 lasagna noodles, prepared according to box directions
1 (15oz.) ricotta
2 cups mozzarella or Italian cheese blend
1 egg
1 tsp. basil
1 tsp. parsley
1 jar spaghetti sauce
1 (8oz.) can tomato sauce
1/2 lb. ground beef
2 hot Italian sausage links

1. Brown ground beef and sausage until no longer pink.
2. In a medium bowl, mix ricotta, 1 cup mozzarella, egg, basil, parsley, ground beef and sausage.
3. Combine the spaghetti sauce and tomato sauce then spread 1 cup on the bottom of a baking dish.
4. Lay noodles on a flat surface and divide mixture among the noodles.
5. Roll up the noodles and place seam side down in the baking dish.
6. Top with remaining sauce and cheese.
7. Cover and bake at 350 degrees for 25 minutes. Remove foil and bake an additional 10 minutes. Let sit 5 minutes then serve.

Linked to Everyday Sisters Sharing Sunday and This Week’s Cravings.

Zuppa Toscana Soup

4 Apr

Our family enjoys Olive Garden but every time we try to go it’s almost always an hour wait.  That is much too long with a baby!  Luckily I found a copycat recipe for their Zuppa Toscana soup years ago and it can be made in the time it would take us to simply sit down at the restaurant. 

I have altered it for our taste and I think it’s pretty darn close.  The original recipe called for the addition of kale which I always pick around at the restaurant so we leave that out but feel free to add it!  It’s still a bit chilly and windy here in Fargo so it was the perfect lunch today!

This is a thin soup but it is hearty and filling.  Soak up the last of the soup with some delicious french bread! Yum!

Zuppa Toscana Soup
Serves 2

3 ¼  cup chicken broth or stock
2/3 cup heavy cream
1 large russet potato
2 garlic cloves
2-3 Tbsp. onion, finely chopped
½ lb. spicy sausage
¼ tsp. salt
¼ tsp. crushed red pepper

1. Take sausage out of casing and crumble into a pan; cook until no longer pink with the onion and garlic.  Remove to a paper towel lined plate to drain the excess grease.
2. Combine the broth/stock and cream in a saucepan over medium heat.
3. Add sausage.
4. Scrub the potatoes then slice ¼ inch thick then quarter and add to the soup.
5. Add the salt and crushed red pepper and let the soup simmer for an hour.  Stir occasionally.

Linked to:
Everyday Sisters Sharing Sunday


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