Beddar Cheddar Sausage Food

ONE PAN CHEESY SMOKED SAUSAGE PASTA SKILLET

Steps:

• Add olive oil to a 5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
• Add chicken broth, tomatoes (undrained), milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender and most of the liquid is absorbed.
• Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve. (You could also broil for a couple of minutes to melt the cheese).

CHEESY SMOKED SAUSAGE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
• Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

CHEESY SAUSAGE POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce the heat; simmer, uncovered, until tender, 8-10 minutes. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain if necessary. , Drain potatoes; arrange in an ungreased 13x9-in. baking dish. Drizzle with butter. Add the sausage mixture and stir gently. Sprinkle with cheese. , Bake, uncovered, at 350° until cheese is melted, 5-7 minutes.

CHEDDAR SAUSAGE

Steps:

• Place all ingredients in a food processor and process until thoroughly combined but still chunky.
• Place the mixtrure in a piping bag.
• Spread a sheet of large plastic wrap out on a just moistened work surface and pipe out a large bead of the sausage filling.
• Leave several inches of platic wrap empty on either side of the sausage.
• Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.
• Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.
• If any air pockets form prick them with a pin.
• Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
• Poached the plastic wrapped links in simmering water for 5-7 minutes,depending on their thickness.
• Just cook them through then cool the sausages by immersing them in ice water for a few minutes.
• Cut off the plastic wrap and squeeze out the sausage.
• When ready to serve quickly reheat them by browning them in a bit of butter until heated through.
• Serve immediately.