POTATO SAUSAGE STUFFING
This potato and sausage stuffing is best prepared with homemade bread cubes.
Provided by Carol
Categories Side Dish Potato Side Dish Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
- Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
- Bake stuffing in a covered casserole dish for 40 to 50 minutes.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 21.3 g, Cholesterol 56.2 mg, Fat 27.7 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 13 g, Sodium 721.2 mg, Sugar 2.1 g
SAUSAGE-STUFFED POTATOES
These cheese-topped baked potatoes stuffed with pork sausage are nearly a meal in themselves. "I learned to cook at my mother's side," recalls Janice Murray of Rogers City, Michigan, "and this recipe was a family tradition."
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; bake at 400° for 1 hour or until tender. , In a skillet, cook sausage over medium heat until no longer pink; drain. Cool potatoes slightly; cut in half lengthwise. Scoop out the pulp and place in a bowl; add butter and mash. Stir in Parmesan cheese, pepper and sausage. Spoon into potato shells., Place in an 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 758 calories, Fat 43g fat (19g saturated fat), Cholesterol 96mg cholesterol, Sodium 956mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 6g fiber), Protein 25g protein.
GRANDMA NEWMAN'S POTATO AND SAUSAGE STUFFING
A favorite side dish that goes with everything from a barbecue to Thanksgiving dinner. Always requested by friends and family! This dish freezes well, and tastes better the second day!
Provided by Bonnie Jean
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash with milk.
- Meanwhile, place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green pepper and onion and cook for about 5 minutes.
- Fold cubed bread into potatoes, then gently fold in sausage mixture. Transfer to a 9x13 inch baking dish.
- Bake in preheated oven for 30 to 45 minutes, or until heated through.
Nutrition Facts : Calories 613.6 calories, Carbohydrate 81.7 g, Cholesterol 38.7 mg, Fat 25 g, Fiber 6.4 g, Protein 15.8 g, SaturatedFat 8.7 g, Sodium 781.4 mg, Sugar 6.2 g
MASHED POTATO-SAUSAGE STUFFING
This recipe, inspired by a traditional Pennsylvania Dutch dish, takes the best parts of mashed potatoes and stuffing and combines them into one. It's as homey and comforting as a Thanksgiving side can get. Use a good quality white country bread with some texture to it for best results.
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Put the potatoes in a large pot; cover with water and season with salt. Bring to a simmer; cook until the potatoes are tender, 12 to 15 minutes. Drain and keep warm.
- Meanwhile, spread the bread on a baking sheet and bake until lightly toasted around the edges, about 5 minutes.
- Combine 1 tablespoon butter and the sausage in a large skillet over medium heat. Cook, breaking up the meat into pieces with a wooden spoon, until browned, about 4 minutes. Add 7 tablespoons butter, the onion and celery; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the thyme, sage and poultry seasoning, then add the chicken broth and bring to a simmer. Remove from the heat and set aside.
- Whisk the half-and-half with the eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the warm potatoes and mash; season with salt. Mix in the bread and the sausage mixture. Melt the remaining 2 tablespoons butter in the microwave. Transfer the stuffing mixture to the baking dish, then drizzle with the melted butter. Cover with foil and bake 30 minutes, then uncover and continue baking until the top is crisp and golden, 20 to 25 more minutes.
MASHED POTATO AND SAUSAGE STUFFING
This stuffing is great served with chicken or turkey, ut it is also great served as a meal with a tossed salad.
Provided by Tina Zaccardi
Categories Side Casseroles
Number Of Ingredients 10
Steps:
- 1. Peel and cut the potatoes into 1 inch chunks. Boil the potatoes for 10-15 minutes until done. Drain the potatoes and place them in a bowl. Mash the potatoes with 2 tablespoons of butter and the chicken stock. Set aside.
- 2. Slice the onion in half and then cut into 1/4 inch slices. Saute the onions in the 2 tablespoons of olive oil until translucent, next add the garlic and sage.
- 3. Remove the sausage from its casing and add to the pan with the onions and galic and cook till the suasage is browned and no longer pink.
- 4. Add the sausage mixture to the potatoes and mix till combined. Add the salt and pepper. You may add additional salt and pepper to your taste.
- 5. Place the mixture in a buttered casserole. At this point you may refrigerate overnight or you can place in preheated 350 degree over for 20-30 minutes or until heated through.
POTATO SAUSAGE
This is so good! Easy to make your own sausage mixture with just some ground meat, shredded potatoes and spices.
Provided by Mamas Kitchen Hope
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together by hand.
- Shape into 8 patties.
- Fry in a lightly oiled skillet on medium-low heat until well browned. About 10 minutes per side. Cook on medium low to ensure slow and thorough cooking all the way to the inside.
- Check the inside of one patty to ensure they are no longer pink inside.
- Serve hot.
Nutrition Facts : Calories 313.9, Fat 20.3, SaturatedFat 7.7, Cholesterol 91.9, Sodium 516.7, Carbohydrate 5.5, Fiber 0.8, Sugar 1, Protein 25.7
SWEET POTATO AND SAUSAGE STUFFING
Make and share this Sweet Potato and Sausage Stuffing recipe from Food.com.
Provided by Candace Michelle
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausage meat breaking it into small pieces.
- Add onion, celery and seasonings.
- Continue to cook until meat is tender.
- Drain off fat.
- Combine sausage mixture with crumbs and sweet potatoes.
- Mix thoroughly.
Nutrition Facts : Calories 426.9, Fat 21.7, SaturatedFat 7, Cholesterol 54.5, Sodium 909.4, Carbohydrate 40.5, Fiber 4.3, Sugar 8.7, Protein 16.7
CREAMY SAUSAGE AND POTATO BAKE
This is a family recipe through multiple generations. Although it can make 6 main-dish servings, my family loves it so much that it's often just 3 double servings!
Provided by Pirendeus
Categories Pork Casserole
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
- Combine condensed soup, milk, onion, bell pepper, salt, and pepper in a mixing bowl; mix until well blended.
- Layer 1/2 of the potato slices in the prepared baking dish. Top with 1/2 of the sausage and 1/2 of the soup mixture. Repeat layers once more. Dot butter over the top.
- Cover and bake in the preheated oven for 1 hour 15 minutes. Remove the cover and sprinkle Cheddar cheese over top. Bake, uncovered, until bubbly and the cheese has melted, about 15 more minutes.
Nutrition Facts : Calories 430.9 calories, Carbohydrate 38.4 g, Cholesterol 57.7 mg, Fat 23 g, Fiber 4.7 g, Protein 18.3 g, SaturatedFat 10.3 g, Sodium 1255.8 mg
SWEDISH POTATO SAUSAGE
Steps:
- In a food grinder using the coarse disc, alternately process the potatoes, onions and pork. Combine with the ground beef. Mix until well distributed. , Combine all dry ingredients and sprinkle over potato/meat mixture. Add milk and mix well. , Sausage may be made into patties or stuffed into hog casings. Using immediately or freeze in serving-size portions.
Nutrition Facts : Calories 139 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 465mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
SAUSAGE AND POTATO STUFFING
Popping with so much color and flavor, this may become your new favorite holiday stuffing. We loved the use of croutons. They add a nice crunchy texture to the stuffing. Bell peppers give a hint of sweetness, while the garlic, Italian seasoning, and Parmesan add layers of Italian flavor. Using smoked sausage is great and adds a...
Provided by Adriana Torres
Categories Other Side Dishes
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Bring water to a boil in a medium size pot. Add cubed potatoes, cover, and cook for 10-15 minutes.
- 3. Meanwhile in a large pan, sauté garlic, onions, and bell peppers until onions are translucent and peppers are soft.
- 4. Add chicken broth, bouillon, pepper, and Italian seasoning. Stir and simmer for 1-2 minutes.
- 5. Add sausage. Stir for another minute.
- 6. Drain potatoes and add to the sausage and broth mixture. Turn heat off and remove from stove.
- 7. Slowly, add croutons. Stir gently until broth has been absorbed.
- 8. Transfer stuffing into a deep, oven-proof dish. Sprinkle with Parmesan cheese and bake for 20 minutes at 400 degrees or until top layer of croutons are golden brown.
SWEDISH POTATO SAUSAGE - POTATIS SKORV
To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. From the local paper.
Provided by Molly53
Categories Potato
Time 45m
Yield 20 pounds
Number Of Ingredients 11
Steps:
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Using the grinder attachment on mixer or a table grinder; grind meat, potatoes and onions together into a large roasting pan.
- Using clean hands, mix the ingredients together with spices.
- Add milk and mix again.
- Load casings onto funnel nozzle then stuff ground mix into funnel to fill casings into 18-inch length sausage; tie ends and make links by twisting the sausage where you wish the links to be.
- Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
- Place the sausages in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
- Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
- Precook sausages before freezing.
Nutrition Facts : Calories 750.6, Fat 42.6, SaturatedFat 16.4, Cholesterol 163.2, Sodium 3162.1, Carbohydrate 44.6, Fiber 5.1, Sugar 6.3, Protein 46.3
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