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re: Any use for breakfast sausage outside of breakfast?
Posted on 9/10/20 at 12:43 pm to RonFNSwanson
Posted on 9/10/20 at 12:43 pm to RonFNSwanson
my grandmother and Kim Jong's (on TD) mother makes such a good version of this
This post was edited on 9/10/20 at 12:44 pm
1
Posted on 9/10/20 at 12:45 pm to barbapapa
quote:
Kim Jong's (on TD) mother
Fine woman
Posted on 9/10/20 at 12:45 pm to Rouge
thank you!
Posted on 9/10/20 at 12:54 pm to LouisianaLady
Use sharp cheddar and grate your own. Much better than that waxy stuff. Also, I use 1.5 cups of bisquick and they have more flavor, less biscuit.
Posted on 9/10/20 at 12:59 pm to BengalBen
quote:
I use 1.5 cups of bisquick and they have more flavor, less biscuit
Ohhh. This is good to know. I'll try this and also grate my own cheddar.
I grated the pepper jack the other day, but PJ isn't as punchy as sharp cheddar.
Posted on 9/10/20 at 1:04 pm to LouisianaLady
I use it in baked beans...I second the suggestions for rotel cheese dip and sausage balls.
Posted on 9/10/20 at 1:11 pm to LouisianaLady
I'm going to try less biscuit mix as well next time. You can also add a little milk if the mixture seems a bit dry. I learned not to use low fat sausage. You need the fat.
I like to add onions or green onions. Sometimes, I season them with Morton's Nature's Seasoning. It's a good mixture of dry seasonings. I use it a lot. Cavender's is good also.
I saw a dip for them which was sweet chili sauce mixed with mayo and sour cream. You could go a little Asian on the seasonings in them, also.
I like to add onions or green onions. Sometimes, I season them with Morton's Nature's Seasoning. It's a good mixture of dry seasonings. I use it a lot. Cavender's is good also.
I saw a dip for them which was sweet chili sauce mixed with mayo and sour cream. You could go a little Asian on the seasonings in them, also.
Posted on 9/10/20 at 1:35 pm to Gris Gris
I’ll duck after I say this but I use breakfast sausage in my dirty rice.
The Cajun ninja recipe is a solid recipe but you need to add more salt, hot sauce, and worsteshire sauce. I cut the recipe in half and just use 1 lb breakfast sausage to 2 cups rice. It is very good. Don’t serve it to anyone from Marksville though. They might hit you because it doesn’t have any chicken liver in it.
The Cajun ninja recipe is a solid recipe but you need to add more salt, hot sauce, and worsteshire sauce. I cut the recipe in half and just use 1 lb breakfast sausage to 2 cups rice. It is very good. Don’t serve it to anyone from Marksville though. They might hit you because it doesn’t have any chicken liver in it.
Posted on 9/10/20 at 1:37 pm to Jibbajabba
Sounds good to me! 
Posted on 9/10/20 at 1:58 pm to DeoreDX
My family (the cooks) and I use breakfast sausage in my cornbread dressing for Thanksgiving and Christmas meals.
Posted on 9/10/20 at 1:58 pm to DeoreDX
Surprised no one has mentioned any of the versions of Eyetalian red sauce and noodles.
Baked, boiled, etc. spaghetti sauce with meat and cheese and noodles. Sub in some of that sausage for other meats.
Baked, boiled, etc. spaghetti sauce with meat and cheese and noodles. Sub in some of that sausage for other meats.
Posted on 9/10/20 at 2:27 pm to LouisianaLady
quote:
Ohhh. This is good to know. I'll try this and also grate my own cheddar.
I grated the pepper jack the other day, but PJ isn't as punchy as sharp cheddar.
I use Colby Jack and grate it myself too. The large holes on my cheese grater, since it seems to hold together better when I'm mixing all of it together. Finely shredded just turns into mush, which is fine too, but I run it down my grater with the long side of the block of cheese so I get little ribbons of cheese and it mixes well that way.
Posted on 9/10/20 at 2:49 pm to LouisianaLady
quote:
Man. Anyone find these come out tasting like they need seasoning or butter or something? I think its the Bisquick because I made biscuits with boudin and pepper jack this past weekend and had the same issue I have when I do sausage.
Key is to go real light on the bisquick and use cheap(fatty) hot sausage.
I use 1 pound of sausage, 1 cup of bisquick, and 1 8 ounce pack if shredded cheese.
Posted on 9/10/20 at 3:00 pm to DeoreDX
Could use it to make sausage balls (appetizer) that you can freeze and reheat later for tailgates, gatherings, etc.
Posted on 9/10/20 at 3:27 pm to BluegrassBelle
quote:
Could use it to make sausage balls (appetizer) that you can freeze and reheat later for tailgates, gatherings, etc.
Yes, you can. I freeze mine raw and bake up fresh, but either works. I vac seal them and keep them on hand. Just lost a bunch to Laura, though.
Posted on 9/10/20 at 3:35 pm to DeoreDX
Armadillo eggs are pretty good. Put sausage around stuffed pepper then wrap in bacon.
Posted on 9/10/20 at 3:38 pm to BluegrassBelle
quote:
Could use it to make sausage balls (appetizer) that you can freeze and reheat later for tailgates, gatherings, etc.
My wife's grandmother also slices it and cooks patties in a pan, then freezes those in ziplocs. She can pull out one that has a half dozen patties in it and they thaw out pretty quick in the pan and then we cook eggs in the grease when we're there for a few days.
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