Cheese And Sausage Stackers Food

MACARONI AND CHEESE WITH SAUSAGE

Steps:

• Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions for al dente. Reserve 1 3/4 cups of the pasta cooking water and then drain the pasta; set aside.
• Heat the oil in a large Dutch oven or saucepot over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat into small pieces, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the bell pepper, onion and a pinch of salt to the drippings in the pot and cook, stirring occasionally, until softened and lightly browned, 10 to 12 minutes; transfer to the plate with the sausage.
• Carefully wipe out the pot, add the half-and-half and cayenne and bring to a simmer over medium heat. Simmer until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Gruyere, 1 handful at time, until all the cheese is melted and the sauce is smooth. Remove from the heat.
• Add the cooked pasta and reserved pasta cooking water to the cheese sauce and stir to combine. Stir in the sausage and vegetables; adjust the seasoning with additional salt. Pour into a 9-by-13-inch baking dish and bake until bubbly and lightly browned, about 10 minutes.

CHEESY EGG & SAUSAGE STACK

Steps:

• Cut Smokie lengthwise in half, being careful to not cut through to opposite side.
• Heat oil in nonstick skillet on medium heat. Add pepper and Smokie, cut sides down; cook 2 to 3 min. on each side or until Smokie is heated through and pepper is lightly browned, occasionally pressing pepper with back of spatula to flatten.
• Spread cut sides of bun with mustard. Place Smokie and pepper on bottom half of bun.
• Add egg to same skillet; cook 2 min. or until white is set and yolk is cooked to desired doneness. Add to sandwich; cover with Singles and top of bun.

SMOKED SAUSAGE STACKERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Toss sausage, Brussels sprouts, and shallots with oil and thread onto 4-inch skewers. Place on a foil-lined baking sheet. Bake in the preheated oven until vegetables are tender, 7 to 8 minutes.
• Preheat broiler. Broil until caramelized, 2 to 3 minutes.
• Meanwhile, whisk together honey, mustard, vinegar, and pepper. Brush skewers with 1/3 of the honey mixture. Broil 1 minute. Serve skewers with remaining sauce.

GRILLED SUMMER SAUSAGE SLIDERS

Steps:

• In a small pot, bring the vinegar, honey, salt, bay leaf and 1/2 cup water to a simmer. Turn off the heat, transfer to a medium bowl and stir in the fennel. Let come to room temperature, about 15 to 20 minutes.
• Heat a grill or grill pan over medium heat. Grill the summer sausage until crisp, 5 minutes. Flip the sausage, and make stacks of 3 to 4 slices on the grill. Top each stack with a couple of pieces of cheese, cover the grill and let cook until melted. Remove from the heat and drain on paper towels.
• Spread the slider buns with butter and grill until lightly toasted. Place some pickled fennel on the bottom piece of a slider bun. Top with a stack of the cheese-grilled summer sausage, a crisp piece of lettuce and a dollop of Sriracha Lime Mayo. Repeat with the remaining ingredients. The sweet and sour balance takes it to another level.
• Mix together the mayonnaise, Sriracha, honey and lime juice in a small bowl.

CHEESE SAUSAGE STRATA

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.