SAUSAGE JOHNNYCAKE
Here's a nice hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast guests. They love the cake's savory middle and maple syrup topping. It's a fine way to start the day! -Lorraine Guyn, Calgary, Alberta
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a small bowl, combine cornmeal and buttermilk; let stand for 10 minutes., Meanwhile, in a 9-in. cast-iron skillet over medium heat, cook sausage until no longer pink; drain on paper towels. Arrange 8 links in a spokelike pattern in same skillet or in a greased 9-in. deep-dish pie plate. Cut remaining links in half; place between whole sausages., In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs., Stir egg and vanilla into cornmeal mixture; add to dry ingredients and stir just until blended. Pour batter over sausages. , Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm, with syrup.
Nutrition Facts : Calories 481 calories, Fat 23g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 940mg sodium, Carbohydrate 53g carbohydrate (13g sugars, Fiber 2g fiber), Protein 15g protein.
SAUSAGE PAN PIZZA
Provided by Molly Yeh
Time 2h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the dough: In a stand mixer fitted with the dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes. With the mixer running on low speed, add the oil and salt, then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix, adding just enough additional bread flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, mix by hand and knead on a lightly floured surface.) Place the dough in an oiled bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let rise in a draft-free place for 2 hours or in the refrigerator overnight.
- For the pizza: If the dough was refrigerated, let the dough sit at room temperature for about an hour before shaping.
- Preheat the oven to 500 degrees F. Place a 14-inch cast-iron pan into the oven to preheat while you prepare your other ingredients.
- Add the sausage to a medium pan over medium-high heat. Cook, breaking it up into crumbly pieces, until browned throughout and no longer pink, 5 to 8 minutes. Set aside.
- Flour a work surface and rolling pin, then roll out the dough to a 14-inch round.
- Remove the cast-iron pan from the oven and drizzle with 3 tablespoons of the olive oil to coat. Carefully place the dough into the pan and push the edges up against the side of the pan. Drizzle the dough with the remaining 3 tablespoons olive oil. Top with the tomato sauce in an even layer. Then, sprinkle on the kale, sausage, mozzarella, grated Parmesan, thyme, lemon zest and some salt, black pepper and red pepper flakes. Bake until the crust is golden brown, 18 to 20 minutes. Allow to cool slightly, then slice and serve straight from the pan!
SAUSAGE CHEESECAKE APPETIZER
This Italian-inspired spread looks delicious and tastes even better. The wedges are a tidy way to serve it. -Kendra Doss, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the bread crumbs, cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Meanwhile, drain sun-dried tomatoes, reserving 1 tablespoon oil. Chop enough sun-dried tomatoes to measure 1/2 cup and set aside. (Save remaining tomatoes for another use.) In a large skillet, cook sausage over medium heat until no longer pink; drain. Add garlic, cook 1 minute longer., In a large bowl, beat the cream cheese, cream and reserved sun-dried tomato oil until smooth. Add eggs; beat on low speed just until combined. Stir in the mozzarella cheese, onions, basil, sausage mixture and sun-dried tomatoes. Pour over crust. Return to baking sheet. Bake for 35-40 minutes or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve at room temperature with crackers.
Nutrition Facts : Calories 200 calories, Fat 17g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
BREAKFAST SAUSAGE CAKE
This is a wonderful breakfast cake that includes sausage. It's wonderful spices fill the air as you bake it making your house smell as good as it tastes! It's an 'in a hurry, out the door' morning food that you don't even mind giving the kids.
Provided by HSTR
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
- Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
- In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
- In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
- Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.
Nutrition Facts : Calories 545.9 calories, Carbohydrate 76.6 g, Cholesterol 56.7 mg, Fat 23 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 6.4 g, Sodium 406.4 mg, Sugar 43 g
SAUSAGE CAKE
If you like to mix your breakfast sausage with your pancakes and syrup, you'll want to try this spice cake with sausage and coffee.
Provided by LMDINCO
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
- In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well.
- In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
- Stir baking soda into coffee.
- Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
- Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack.
Nutrition Facts : Calories 586 calories, Carbohydrate 87.5 g, Cholesterol 56.7 mg, Fat 22.8 g, Fiber 2 g, Protein 10.6 g, SaturatedFat 6.4 g, Sodium 419.9 mg, Sugar 59.2 g
SWEDISH SAUSAGE POTATO CAKES
The source for this recipe is The Flavor of Wisconsin by Harva Hachten, a collection of recipes. This recipe was submitted by Dagmar Noel in Waukesha, WI. It can be a supper dish, as well as breakfast or lunch. The time indicated does not include mashing the potatoes. For best results, use a well seasoned raw pork sausage with plenty of flavor. That's what will season the dish. Also, be sure to use firm leftover mashed potatoes (definitely not potato puree). They will work much better to hold the patties together. Although the recipe didn't mention this, you can coat them in breadcrumbs before frying the patties to give them a crispy exterior and then serve them with a Swedish mustard sauce.
Provided by PanNan
Categories Breakfast
Time 30m
Yield 4 patties, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Crumble and brown the sausage. Drain and reserve the drippings.
- Add browned sausage, potatoes, egg, and about a tablespoon of drippings in a bowl. Add salt to taste.
- Form into 4 patties, and fry in some of the reserved drippings, browning both sides (add some vegetable oil, if needed).
- Serve hot.
SAUSAGE CAKE
Make and share this Sausage Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Mix sausage with sugar.
- Add beaten egg and mix well.
- Add the baking soda to the coffee; stir mixture into sausage; mix well.
- Add the raisins, nuts, salt, flour and the spices; mix well. Batter will be stiff.
- Grease the sides of a 9" tube pan. Line bottom with waxed paper.
- Turn batter into prepared pan.
- Bake at 350 degrees Fahrenheit for about 1 hour or until cake shrinks from sides of pan.
- Cool and frost with caramel frosting.
- CARAMEL FROSTING:.
- Combine brown sugar, granulated sugar, butter and light cream in a saucepan.
- Boil to the softball stage, 234 degrees Fahrenheit on a candy thermometer.
- Cool and beat until thick enough to spread on cooled cake.
Nutrition Facts : Calories 693.1, Fat 22.1, SaturatedFat 7.2, Cholesterol 60.6, Sodium 591.3, Carbohydrate 115.6, Fiber 2.1, Sugar 86.5, Protein 11.9
SAUSAGE CAKE
A dense cake, similar to a fruitcake that we have each Thanksgiving, Christmas and Easter! This recipe has been in my family for generations! Don't be turned off by a cake using sausage as an ingredient!
Provided by Forever His
Categories Breads
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients by hand in a large mixing bowl.
- You will bake it like a fruit cake.
- Fill pan almost full (I use an angel food cake pan).
- Cover with paper last hour of baking.
- Bake at 325 degrees Fahrenheit for 1-1/2 hours.
- Bake until toothpick in center comes out clean.
- Cool; wrap in waxed paper or foil.
- In olden days, cakes were wrapped in wine-dampened cloth to keep them moist and mellow.
- Store in air-tight container in cool place.
- This recipe has been passed down from my native American ancestors: my Grandpa was half Cherokee, half Cheyenne.
Nutrition Facts : Calories 1050.9, Fat 49, SaturatedFat 7.3, Cholesterol 30.6, Sodium 532.8, Carbohydrate 144.5, Fiber 7, Sugar 97.7, Protein 20.8
SAUSAGE CAKE (YEP, SAUSAGE!!)
This is a Family recipe, my Mom, who is not with us anymore, made this cake every Christmas,and I make it for my family and friends now. When friends would ask my Mom for the recipe she would say " I'll make you one but I won"t give the recipe away. I'm going to share- I hope you like it! It does not have an icing.
Provided by nancy conlen
Categories Cakes
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Take off you rings and mix all ingredients by hand, really mix well so you don't have lumps of sausage,bake at 350 for 1 hr. or til tooth pick comes out clean in center. Freezes great!! Oh bake in loaf Pans or 9 by 13 grease well!
SAUSAGE NUT STUFFING CAKE
This basic stuffing recipe is really versatile, you can shape into small balls and cook around the bird or make one fabulous looking cake
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6. Have ready an 18-20cm springform cake tin. Heat the oil and butter and gently fry the shallots and celery for 5 mins without colouring them. Tip into a bowl and add the breadcrumbs, sausagemeat, walnuts, orange zest and sage. Add plenty of pepper and a little salt, if using, and mix together with your hands. Add the egg, then mix well.
- Arrange the bacon slices in the tin, leaving 5cm strip on the base, then lay them up around the sides of the tin and let the excess hang over the edge. Carefully fill the tin with the stuffing mix, levelling it on top. Fold the bacon over the top of the stuffing, gathering and twisting the ends loosely in the centre. Scatter over the remaining walnuts, pressing them in slightly.
- Set the tin on a baking sheet to catch any juices that escape, then bake for 40-45 mins until the top is golden. Cool in the tin for 10 mins, then remove onto a serving plate and scatter with parsley. Cut into wedges to serve.
Nutrition Facts : Calories 350 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium
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