Best Sausage Surprise Recipes

PASTA WITH BROCCOLI AND SAUSAGE WITH A RICOTTA SURPRISE

Steps:

• Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to package directions until al dente. Heads up: you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
• In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper. Reserve the ricotta mixture on the countertop and let it come to room temp. The flavors of the cheese and lemon will develop as the cheese warms up.
• Preheat a large skillet over medium-high heat with the EVOO. Add the sausage and break it up with the back of a wooden spoon into small bite-size pieces. Really go at breaking the meat up; it will make a big difference in the end. Cook the meat until brown, about 4 to 5 minutes. While the sausage is browning, prepare the broccoli. Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
• Once the sausage is brown, remove it to a paper-towel-lined plate. Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes. Add the garlic and red pepper flakes and continue to cook 2 minutes more. Add the sausage back to the skillet along with the chicken stock. Ladle in some cooking water from the pasta and bring up to a simmer. Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes. Add the lemon juice, parsley, and cooked, well-drained pasta. Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors. Turn the heat off, add the grated cheese, and toss to combine.
• To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with hot pasta. Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.

RACHAEL RAY'S PASTA WITH BROCCOLI AND SAUSAGE W/RICOTTA SURPRISE

Steps:

• Cook pasta according to package directions until al dente.
• Heads up, you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
• In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper.
• Reserve the ricotta mixture on the countertop and let it come up to room temperature The flavors of the cheese and lemon will develop as the cheese warms up.
• Preheat a large skillet over medium-high heat with the EVOO.
• Add the sausage and break it up with the back of a wooden spoon into a small bite-size pieces.
• Really go at breaking the meat up; it will make a difference in the end.
• Cook the meat until brown, about 4 to 5 minutes.
• While the sausage is browning, prepare the broccoli.
• Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
• Once the sausage is brown, remove it to a paper-towel-lined plate.
• Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes.
• Add the garlic and red pepper flakes and continue to cook 2 minutes more.
• Add the sausage back to the skillet along with the chicken stock.
• Ladle in some cooking water from the pasta and bring up to a simmer.
• Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes.
• Add the lemon juice, parsley, and cooked, well-drained pasta.
• Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors.
• Turn the heat off, add the grated cheese, and toss to combine.
• To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with the hot pasta.
• Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.

SURPRISE SAUSAGE BUNDLES

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in the sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool. , In a large bowl, combine contents of the roll mix and its yeast packet. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes. , Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes. , Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in a freezer container, separating layers with waxed paper. To use, reheat bundles on a greased baking sheet in a preheated 325° oven until heated through.

INSIDE SURPRISE HAMBURGER - SAUSAGE PATTIES

Steps:

• Prepare the seasoning mix by combining the brown sugar, paprika, kosher salt, black pepper, garlic powder, red pepper, basil, cinnamon, and thyme into a small jar. Shake well to mix.
• Finely dice the onion and jalapeno.
• In a large bowl, mix the hamburger, sausage, jalapeno, and onion until well incorporated. (Also, mix in bacon if using.).
• Separate the mixture into 3 equal size parts. Then divide each part into half. This will give you 6 parts of meat mixture.
• Shape each meat mixture portion into a hamburger patty.
• Season the top of three meat patties with the seasoning mixture. Use as much or as little as you like -- your taste determines the amount of seasoning.
• Tear your cheese into slices, and place in the middle of the three patties that you seasoned the tops of. (If using bleu cheese place in center of patty in the shape of a mound.).
• Place the remaining unseasoned patties on top of the cheese, making sure to seal the edges of the patties together so the melted cheese will not run out while grilling. It is IMPORTANT to get the patties sealed together so the cheese stays inside when melted.
• Season the top of the combined patty (remember that you already seasoned the inside patty)with the seasoning mixture.
• Allow patties to sit in the refrigerator for 30 minutes or so before grilling.
• Grill the patties until how you enjoy your hamburger cooked.

SAUSAGE SURPRISE

Steps:

• Grill the sausages for 20 minutes on a high grill.
• Put oil into a casserole dish, add chopped onions and crushed garlic and fry until golden brown.
• Add the tin of tomatoes, kidney beans, butter beans, baked beans, mushroom, Worcester sauce, salt and pepper
• Once the sausages are cooked, put the oven on to 150C/fan 140C/ gas 4, then add sausages to the casserole.
• Once the oven is up to temperature place casserole dish in the oven and leave it to cook for 1 hour 30 minutes.
• This dish is best served with steamed potatoes and French green beans

SAUSAGE SURPRISE BUNDLES

Steps:

• Reserve bacon fat& saute onion until tender in the fat.
• Stir in sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper.
• Cook& stir 5 minutes.
• Remove from heat; add bacon.
• Set aside to cool.
• In a bowl, combine hot roll mix& one egg, water and butter& mix to form soft dough.
• Turn onto a floured surface; knead until smooth& elastic- about 5 minutes.
• Cover dough& let stand 10 minutes.
• Divide dough into 16 pieces.
• On a floured surface, roll each piece into a 4" circle.
• Top each circle w/ approx.
• 1/4 c.
• filling.
• Fold dough around filling, forming a ball; pinch the edges to seal.
• Place seam side down on greased cookie sheets.
• Cover w/ towels& set in warm place to rise for 30 minutes.
• Beat remaining egg; brush over bundles.
• Sprinkle with sesame or poppy seeds.
• Bake@ 350 for 15-20 minutes, or until golden brown.

PINEAPPLE & SAUSAGE PASTA SURPRISE!

Steps:

• In large saucepan (I use an electric skillet) fry sausage & onions until browned stirring frequently add sliced garlic to pan, stir
• add water as needed to keep from sticking while stirring add pineapple pieces, stir until browning on both sides continue adding some water to moisten while scraping the bottom pan sediments stir in sauce
• *Make pasta as directed -- I used Barilla tubini & pipette macaroni (half of each) and added to the sauce when done... Monja - Salude' - bon apetit' -- Enjoy!

SAUSAGE/EGG CASSEROLE SURPRISE

Steps:

• 1. Crumble the sausage, and cook over medium heat until browned. Drain the sausage on paper towels to remove any excess grease.
• 2. Combine the mustard powder, salt, eggs, and milk in a bowl.
• 3. Add the sausage, bread, and cheese. Then gently stir to incorporate.
• 4. Grease a 9x13 inch baking dish (or ceramic baking bowl) with butter, and then add the casserole mixture. Spread into an even layer.
• 5. Let cool overnight in the fridge. Cover with some cling foil to keep the casserole from absorbing any odors from the fridge. This step is important because it give the ingredients a chance to get to know each other.
• 6. The following morning, preheat your oven to 350f (175c), and begin waking up your sleeping guests.
• 7. Cover the dish with foil, and bake 45 to 60 minutes, or until the eggs are beginning to set.
• 8. Uncover, reduce heat to 325f (165c), and then bake an additional 30 minutes, or until eggs are firmly set.
• 9. Remove from the oven, tell your guests that breakfast is ready, and then serve immediately. Don't forget to mention to your sleepy-eyed guests that the serving dish is hot, hot, hot.
• 10. This is one of my holiday specials. I place the dish on a trivet on one of my sideboards; along with some homemade buttermilk biscuits, butter, honey, and assorted jams. The plates and utensils; along with coffee and juice are at the ready for my guests to dig in...
• 11. Keep the faith, and keep cooking.

SAUCISSON EN SURPRISE - SAUSAGE BREAD

Steps:

• Grease a baking sheet. On a lightly-floured work surface, punch down bread dough and roll into a 5 by 12-inch rectangle. Place sausage in center of dough and fold bread dough around sausage to completely enclose, squeezing out any air pockets. Brush edges with egg wash before folding and sealing. Transfer to baking sheet, seam-side down, and let rise until doubled, about 40 minutes.
• Preheat oven to 400 degrees F. Using a razor or serrated knife, cut a shallow slit in center of dough, lengthwise, and brush with egg wash. Bake bread until golden brown, about 30 minutes. Let bread cool in pan on a rack 20 minutes, then turn out and let cool. Serve warm or at room temperature.
• Yield: 1 loaf

SAUSAGE SURPRISE

Steps:

• Butter a 3-quart casserole.
• Trim crusts from bread & cut into 4 squares.
• Line casserole with bread.
• Brown sausage & drain.
• Cut each link into 3 pieces.
• Combine eggs, sausage, cheese, mustard, & milk.
• Pour into casserole & refrigerate overnight.
• When ready to bake, mix evaporated milk & soup.
• Pour over casserole.
• DO NOT REMIX.
• Bake at 300F for 1 1/2 hours.
• Serve with fruit salad & muffins, if desired.

SAUSAGE SURPRISE

Steps:

• fry sausages in frying pan till cooked
• mix beans and tomatoes and plenty of herbs too your taste
• chop sausages in half mix with beans tomatoes and herbs
• leave in slow cooker for half hour
• then serve with cheesey mash

SAUSAGE SURPRISE

Steps:

• Brown ground sausage in pan until cooked thoroughly. In large bowl mix cream cheese and browned sausage (may add cheese also if desired).
• Unroll one can of crescent rolls to cover bottom of baking dish. Pour sausage and cream cheese mixture over crescent rolls. Then unroll 2nd can of crescent rolls to cover the top of the mixture.
• Follow baking instructions on crescent roll can. Cut into 12 squares. Serve warm.