Best Trisha Yearwoodâs Sausage Hors Doeuvres Recipes

Sausage Hors d'Oeuvres image

Provided by Trisha Yearwood

Time 35m

Yield 50

Number Of Ingredients 4

1 pound spicy pork sausage, such as Jimmy Dean
10 ounces Cheddar cheese, grated
3 cups baking mix, such as Bisquick, or self-rising flour
Kosher salt and pepper

Steps:

Preheat the oven to 375 degrees F.
Using a stand mixer fitted with a paddle attachment, combine the sausage, cheese and baking mix and beat on low speed until blended. Add pepper to taste. Shape the mixture into 1-inch balls and place them 1 inch apart on an ungreased cookies sheet. Bake until browned, about 20 minutes.
Drain on paper towels, sprinkle with salt and serve hot, warm or at room temperature.

Breakfast Sausage Casserole image

Provided by Trisha Yearwood

Categories main-dish

Time 9h10m

Yield 12 servings

Number Of Ingredients 8

Butter, for greasing
1/2 loaf of sliced white loaf bread
1 pound fresh bulk pork sausage with sage
10 ounces sharp Cheddar, grated
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
5 large eggs, lightly beaten

Steps:

Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
The next day, preheat the oven to 350 degrees F.
Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.