Sausage Balls

Who doesn't love sausage balls??

I made these for a breakfast we had on the last day of school. They disappeared!

I used regular sausage instead of hot, and was a bit dissapointed. I wanted the extra flavor and spice. So, remember to get hot sausage.

SAUSAGE BALLS

3 cups Bisquick
1 pound hot breakfast sausage (the kind in the tube)
1 pound sharp cheddar cheese, grated

Mix all ingredients with hands. Shape into small (1 inch or less) balls. Place on baking sheets.

Bake at 375 degrees for 12 to 15 minutes.

Yield: I made about 90 this time.

Note: It works bette to grate a block of cheese. The pre-shredded cheese has ingredients to keep all the pieces from sticking together and therefore doesn't hold together as well.

Chipotle Chicken Sausage Pasta

You can see from this blog that I do a lot of cooking from recipes. I rarely just throw things together and make a dinner. But, that is just what I did with this meal. I bought the chicken sausage with no real plans for it, scoured the pantry, found black beans and tomatoes. Then I sort of copied the sauce from another recipe.

I'm really proud of this! It was delicious!


CHIPOTLE CHICKEN SAUSAGE PASTA
Not a Real Housewife Original

8 - 10 ounces linguine
12 ounces Johnsonville Smoked Chicken Sausage with cheese and chipotle peppers, sliced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can fire roasted Tex Mex style diced tomatoes (similar to Ro-tel), drained well
2/3 cup milk
3 ounces cream cheese
1/2 teaspoon Cajun/Creole seasoning (like Zatarain's or Tony Chachere's)

Cook linguine according to package directions.

Meanwhile, cook the chicken sausage in a little oil until browned.

Mix together milk and cream cheese (I heated this mixture in the microwave just enough to melt the cream cheese). Add this to the browned sausage. Add black beans and tomatoes. Stir and heat until warmed throughout.

Add the pasta and stir carefully.

Yield: 4 servings

Mexican Jambalaya

This recipe came from Family Circle Magazine. They called it Mexican Brown Rice Caserole. I've renamed it because it reminds me alot of Jambalaya but with Mexican flavors.

The magazine suggested Aidells chicken sausage with habaneros. I used Bistro Sensations chicken sausage with habaneros and monterey jack cheese.

MEXICAN JAMBALAYA

1 cup diced onion
1 cup diced red bell pepper
2 garlic cloves, minced
2 cups crushed tomatoes
1 cup brown rice
11/2 teaspoons chili powder
1 teaspoon dried oregano
1 small jalapeño, seeded and chopped
1 package (12 ounces) chicken sausage with habaneros, cut into 1/2-inch-thick half-moons
1 1/2 cups water
chopped cilantro
sour cream
shredded cheddar cheese

Stir together onion, bell pepper, garlic, tomatoes, rice, chili powder, oregano, jalapeño, sausage and water in slow cooker bowl. Cover and cook on HIGH for 3 ½ hours or LOW for 5 hours.

Stir in cilantro; serve with sour cream and cheddar cheese, if desired.

Yield: 4 servings

Spicy Black Bean & Smoked Sausage Soup

What a surprise... another soup!

I don't know how this happened, this soup making obsession of mine. I guess because it's a good excuse to have grilled cheese sandwiches!

SPICY BLACK BEAN & SMOKED SAUSAGE SOUP

2 (15 ounce) cans black beans, drained and divided
2 1/2 cups chicken broth or water, divided
8 ounces smoked sausage, diced
1 tablespoon olive oil
2 cups diced yellow onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon hot sauce
1/4 teaspoon black pepper
1 garlic clove, minced

Place 1 cup beans and 1/2 cup water in a food processor and process until smooth. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion, sauté until soft. Add sausage, cook until browned. Add bean puree, remaining beans, 2 cups water or broth, chili powder and next 4 ingredients. Bring to a boil. Cover, reduce heat and simmer 15 minutes stirring occasionally.

Yield: 4 servings

Louisiana Red Beans

I can't remember where this recipe came from, but I recall that 'they' had it named Authentic Louisiana Red Beans. I wouldn't know if that was true or not since I've never been there. I just know that it's delicious!

So, next time you have about three hours to spare...





LOUISIANA RED BEANS

1 pound dry kidney beans
1/4 cup olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced or diced (I used Lite smoked sausage this time.)

Rinse beans, then soak in a large pot of water overnight.

In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic and celery in oil for 3 to 4 minutes.

Rinse beans and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne, thyme, sage, parsley and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours. Stir sausage into beans, and continue to simmer for 30 minutes.

Serve with rice.

Yield: 6 to 8 main dish servings


You don't like that it takes three hours, do you? Remember, it makes 8 good size servings, freezes well and it's inexpensive (more savings if you use regular smoked sausage instead of andouille). So, maybe it's worth three hours. You don't have to stay in the kitchen the whole time, just go in to check and stir every 20 to 30 minutes.

A Product I Like... Chicken Sausages

Just sharing a tasty, quick dinner idea...

I got these at WalMart. They have other good flavors that I have tried, can't remember the specifics on the flavors. There are chicken and pork sausage varieties.




I saute them in water as the package suggests, but then dump the water and add a little oil to brown them. Only takes about 10 minutes.

The leftovers are great for a sandwich the next day, just re-heat in the microwave.

Smoky White Bean Stew

Another item that will freeze well...

Eat some the day you make it and freeze the rest.

SMOKY WHITE BEAN STEW

1 tablespoon oil
1 cup chopped onion
1 pound smoked sausage, diced
2 (14 ounce) cans chicken broth
2 cups water
4 cups coarsely shredded cabbage or pre-shredded coleslaw mix with carrots
2 (15 ounce) cans Great Northern beans (don’t drain)
1 clove garlic, minced
1/4 teaspoon black pepper

Heat oil in a large pot over medium-high heat. Add onion; cook and stir until onions are tender. Stir in sausage; cook until lightly browned. Add chicken broth, water, cabbage, beans, garlic and black pepper. Bring to a boil. Reduce heat and simmer for about 30 minutes, or until cabbage is tender.

Yield: 6 servings

Note: I used pre-shredded cole slaw mix with carrots. I like the extra color of the carrots and purple cabbage

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