Best Cheddar Sausage Recipes

SAUSAGE-CHEDDAR BALLS

Steps:

• Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE

Steps:

• Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
• Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
• Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

SAUSAGE-CHEDDAR BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
• In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.
• Mix together the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.
• Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.

TOMATO, SAUSAGE & CHEDDAR BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Stir in bread. Transfer to a greased 13x9-in. baking dish., In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture. Sprinkle with Parmesan cheese. Bake 45-50 minutes or until a knife inserted in the center comes out clean.

JALAPENO CHEDDAR DEER SAUSAGE

Steps:

• Mix all ingredients
• Stuff into natural casing.
• refrigerate for 24 hours.
• Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C) or freeze till later.

CHEDDAR SAUSAGE MUFFINS

Steps:

• In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large bowl, combine the soup, cheese and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

APPLE-SAUSAGE-CHEDDAR BREAKFAST BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, breaking up with spoon, until no longer pink; drain. Stir in pie filling and apples. Spread mixture evenly in baking dish. Top with 1 cup of the cheese.
• In large bowl, stir Bisquick mix, milk, salt, pepper and eggs with wire whisk or fork until blended. Pour evenly over cheese.
• Bake 30 to 37 minutes or until knife inserted in center comes out clean. Top with remaining 1 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

CHEDDAR, SAUSAGE, AND EGG BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Add the breakfast sausage to a large nonstick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, 7-8 minutes.
• Add the white and light green scallions, ½ of the bell pepper, and ½ of the spinach. Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove the pan from the heat and let cool.
• In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
• Grease a 9 (22 cm) x 13-inch (33 cm) glass baking dish with nonstick spray.
• Add the cubed bread to the baking dish. If you don't have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300˚F (150˚C) oven for 15-20 minutes.
• Sprinkle 1 cup (100 G) of shredded cheese over the bread, then evenly spread the sausage mixture on top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 375˚F (190˚C).
• In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
• Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
• Cover with foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from oven and let cool for 15 minutes.
• Garnish with the dark green scallions, then slice and serve.
• Enjoy!

CHEDDAR SAUSAGE BREAKFAST MUFFINS

Steps:

• In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.

SKILLET CHEDDAR BISCUITS AND SAUSAGE GRAVY

Steps:

• Heat oven to 400°F. In medium bowl, stir together Bisquick™ mix and the 1/2 cup milk; stir until well mixed. Stir in cheese. Set aside.
• In 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink.
• Add flour; cook 1 to 2 minutes, stirring frequently, until thickened. Stir in 2 cups milk. Heat to boiling; boil 1 minute. Remove from heat.
• Drop biscuit dough in 8 large spoonfuls onto hot sausage gravy.
• Bake 14 to 16 minutes or until biscuits are golden brown.

SAUSAGE AND CHEDDAR CHEESE DROP BISCUITS

Steps:

• Preheat oven to 350 degrees.
• Cook sausage in Frying pan until browned, do not drain, and set aside.
• grate cheese and set aside if grating.
• Mix Bisquick and milk until dough forms a ball.
• knead the Sausage and grease, Cheese and Garlic into dough ball.
• Seperate dough into 1 1/2 inch dough balls.
• Drop on cookie Sheet.
• Bake on ungreased cookie sheet for about 15min or until golden brown on tops.

HILLSHIRE FARM® SMOKED SAUSAGE AND CHEDDAR OVERNIGHT BREAD PUDDING

Steps:

• In a large skillet, heat butter over medium heat. Add onion, red pepper, and garlic. Cook and stir 6 to 8 minutes or until just browned.
• In a very large bowl, combine onion mixture, bread cubes, sausage, 2 1/2 cups cheese, and parsley. Transfer mixture to a greased 3-quart rectangular baking dish.
• In a medium bowl, whisk together the eggs, half-and-half, salt, and black pepper. Pour evenly over the bread mixture. Press lightly with the back of a large spoon to moisten all of the ingredients. Cover with foil. Chill 4 to 24 hours.
• Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake 30 to 35 minutes more.
• Remove from oven. Sprinkle with remaining 1/2 cup cheese. Let stand 15 minutes; serve warm. Garnish with chives, if desired.

CHEDDAR, VEGETABLE AND SAUSAGE STRATA

Steps:

• Butter 13 x 9 x 2-inch glass baking dish. Fit 8 bread slices in prepared dish. Cut remaining bread slice into 1-inch cubes; fit cubes into any empty spaces. Whisk eggs, mustard, basil and salt in medium bowl to blend; whisk in half and half. Ladle custard over bread. Cover; chill at least 2 hours or overnight.
• Preheat oven to 350°F. Sprinkle mixture in dish with black pepper. Top with half of cheese, then bell pepper, tomatoes, sausage, onion and remaining cheese. Cover loosely with foil. Bake 20 minutes. Remove foil. Bake until strata is set and springy to touch, about 20 minutes longer. Cool 5 minutes. Sprinkle with parsley.

CHEDDAR APPLE SAUSAGE BALLS

Steps:

• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• In large bowl, mix sausage, cheese, baking mix and apple with hands until well blended. Shape mixture into 1 1/2-inch balls; place 1 inch apart on cookie sheets.
• Bake 12 to 14 minutes or until golden brown and no longer pink. Sprinkle lightly with paprika. Serve warm.

SAUSAGE AND APPLE CHEDDAR BISCUIT BAKE

Steps:

• Heat oven to 425°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.
• In medium bowl, beat eggs and 1/2 teaspoon salt with wire whisk or fork until well mixed. Pour eggs over sausage mixture.
• In large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.
• Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.

FIRECRACKER CHEDDAR BAY SAUSAGE BALLS

Steps:

• 1. Preheat oven to 400 degrees. Mix dry biscuit mix with packet of seasoning that comes with the mix, red chili flakes, and shredded cheese with wire whisk.
• 2. Using your hands, break up the pound of sausage into the mix, then add buttermilk. Incorporate all ingredients together, and again, I do this with my hands so not to over mix.
• 3. Drop 1 inch balls onto a baking sheet sprayed with cooking spray or lined with parchment paper. Bake for 10-15 minutes or until lightly brown, remove from oven and brush on melted butter. Return to oven for 3-5 minutes more, or until golden brown. Enjoy the best sausage balls you will ever bake!

GRILLED SMOKED SAUSAGE AND CHEDDAR POTATO FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
• In medium bowl, mix cheese sauce and cheese. Stir in stir-fry vegetables and potatoes. Arrange 4 sausage pieces and 1 cup potato mixture on center of each foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill. Cover grill; cook over medium-low heat 20 to 25 minutes, rotating packets 1/2 turn after 10 minutes, until potatoes are tender. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

APPLE-SAUSAGE CHEDDAR QUICHE

Steps:

• Fit piecrust into a 9 ½-inch deep-dish pieplate.
• Fold ends under, and crimp.
• Prick bottom and sides of piecrust with a fork. Bake at 400 for 8 minute.
• Brown sausage in a large skillet, stirring until it crumbles; drain.
• Cool.
• Combine sausage, cheese, and next 5 ingredients; spoon into prepared crust.
• Beat eggs and milk at medium speed with an electric mixer until blended.
• Pour over sausage mixture; sprinkle lightly with paprika.
• Bake at 325 for 50 minutes before serving.

SAUSAGE AND CHEDDAR SCONES

Steps:

• In a large skillet, cook sausage until no longer pink; drain., In a large bowl, combine the flour, baking powder, ground mustard, baking soda, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Whisk egg whites and buttermilk; stir into crumb mixture just until moistened. Stir in sausage and 2 cups cheese. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each half into an 8-in. circle. Cut each into eight wedges. Separate wedges and place on parchment paper-lined baking sheets. Beat egg yolks and water; brush over tops. Sprinkle with remaining cheese., Bake at 400° for 14-16 minutes or until golden brown. Serve warm with Dijon mustard.

SAGE BUTTERMILK BISCUITS WITH SAUSAGE AND CHEDDAR

Steps:

• Make biscuits:
• Preheat oven to 450°F.
• Whisk together flour, sage, baking powder, sugar, baking soda, and salt. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal. Stir in grated cheese, then buttermilk, stirring until a dough forms. Gather dough into a ball and gently knead on a lightly floured surface 8 times. Pat dough into an 8- by 4-inch rectangle and cut into 8 (2-inch) squares.
• Arrange squares about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk. Bake in middle of oven until golden brown and biscuits are cooked through, about 15 minutes. Leave oven on. Transfer biscuits to a rack to cool 10 minutes.
• Cook sausage while biscuits bake:
• Cut sausage crosswise into 8 equal pieces and flatten each into a 3-inch round. Cook sausage in 2 batches in a large nonstick skillet over moderate heat, turning, until cooked through, about 8 minutes per batch. Transfer to paper towels to drain.
• Make sandwiches:
• Split biscuits, then make sandwiches, each with 1 biscuit, 1 slice cheese, 1 sausage round, and another slice of cheese. Bake sandwiches on baking sheet in middle of oven until cheese is melted, about 10 minutes.