Sausage Bread

This is a great bread, for breakfast, an appetizer, or to bring to a potluck. 1 loaf frozen bread dough 1 lb bulk sausage 1 small onion, chopped 1-1/2 oz Parmesan cheese 1 egg Thaw bread in refrigerator overnight. Remove and let set out for at least 30 minutes to warm up. Brown onion and sausage until meat is cooked through, drain. Add egg and cheese; mix well. Roll out dough into rectangle. Spread sausage mixture over dough, leaving a border. Fold dough over meat and pinch edges. Place bread seam side down on baking sheet. Bake at 350 degrees for 30 minutes.

Scrapple

A great breakfast dish, especially with a side of scrambled eggs. 1 lb sausage 1 can evaporated milk Salt and pepper to taste 1-1/2 cups water 1 cup cornmeal Brown sausage in skillet; drain. Add milk and water; season with salt and pepper to taste. Heat to boiling. Slowly stir in cornmeal. Cook 5 minutes, stirring constantly. place mixture in greased loaf pan; chill until firm. Unmold from pan and slice. Fry slices in butter. Serve hot with maple syrup.

Toad In the Hole

This is an old British dish. It's a form of Yorkshire Pudding, with sausage added. It makes a very warm and filling breakfast! 1 cup flour 1/4 tsp salt 1 cup milk 2 beaten eggs 1 lb bulk sausage (or sausage links, cut into pieces) 1 Tbs oil Preheat oven to 400 degrees. Mix flour and salt; stir in eggs and milk. Cover and let stand for 30 minutes. Meanwhile, shape sausage into 1-inch balls (if using bulk sausage). Brown sausage in large skillet. Reserve drippings. Place sausage and drippings in 9-inch baking pan; heat in oven for 2 minutes. Remove from oven; pour batter over sausage. Return to oven, bake 20 minutes. Reduce heat to 350 degrees, bake 10-15 minutes. Serve immediately.

Sausage Potato Stuffing

This is an incredible alternative to the traditional Thanksgiving (or any other day) stuffing! This recipe is a "big batch" - - you can always cut down the amounts to make a smaller dish. 5 lb white Idaho potatoes 3 lb pork sausage 1 medium onion, chopped 1 stick butter Salt and pepper to taste Poultry seasoning and Sage to taste Peel and cut up the potatoes into chunks. Put into pan of cold water with a little salt, bring to boil. Lower to simmer, cook until done but not mushy. Meanwhile, brown sausage and onion in a large skillet until sausage is no longer pink but not overdone, and onion is tender. Drain mixture on paper towel covered plate; set aside. When potatoes are done, drain, and then put back into pan over low heat. Add butter and stir until melted, adding salt, pepper, Poultry Seasoning and Sage to taste. Mix well. Add sausage mixture and mix well. Now that everything is mixed together, adjust seasonings to taste. This stuffing can now be used to stuff a turkey, or can be cooked in a separate pan as a side dish. Warning: This stuffing is very addictive!

Red Beans and Rice

This dish is so meaty, it's almost like a meal instead of a side dish!

1 lb. ground sausage
2 medium onions
1 Tbs garlic salt
3 cans red beans
2 small cans tomatoes
1/3 cup red wine *
1 lb. rope sausage, cut into chunks

Cook ground sausage with onion; add garlic salt. Drain off grease. Add remaining ingredients, simmer. Serve over hot rice.

Note: This is best if made the night before to give the flavors time to blend.

* If you don't have any red wine, or if you just basically don't like cooking with wine, chicken broth can be substituted; that works just fine.

**UPDATE** I added 1/2 lb. of bacon, cut into squares and cooked. It was a wonderful addition!