Toad in the hole

 English,  Sausages
Yield: 4 servings

Ingredients:

4	oz	Plain white flour
2		Small eggs
1/2	t	Salt
10	fl	Milk
4		100% pork sausages

Essentially, this dish is Yorkshire pudding with sausages in it.

Preheat the oven to 450F. Saute the sausages briefly in a pan to draw off excess fat. Reserve this. Cut the sausages into chunks.

Put the fat in a small roasting pan (a metal 9X9 cake pan is perfect): add a little oil, if necessary, to bring the amount of fat up to about 4 tablespoons. Heat the fat, either in a hot oven or on the stove, until smoking hot. Meanwhile, prepare the batter mixture. When the pan and fat are *very* hot, pour in the batter mixture, scatter the sausage chunks onto it, and put the whole lot into the hot oven. Bake for about 5-10 minutes at 450F, then reduce to 400F and bake until the Yorkshire pudding around the sausages has puffed up nicely and is a deep golden brown. This may take as long as 30 minutes or as little as 20: keep an eye on it. Serve immediately when done. Warning: the pudding will deflate if kept waiting.

Variants on this dish can be made with chunks of leftover roast beef, or almost any kind of meat, just so that you alter the cooking time to take into account whether the meat being used has already been cooked adequately when it goes into the pudding.

Also: some people like to add a little beer to the pudding mixture.

Breakfast Grits
1 cup quick grits
2 cups sharp cheddar cheese
1/2 stick margarine
1 teaspoon Lowry's Seasoning Salt
3 eggs
2 lbs. lean sausage
1 can mild green chiles, diced
Cook grits according to package instructions. Add cheese, margarine and seasoning salt. Beat eggs and add to mixture with green chiles. Brown sausage and drain well. Put sausage in 9"x13" greased dish and cover with grits mixture. Bake at 350 degrees for 1 hour. Sprinkle with paprika.
Serves 10
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Sausage & Cheese Breakfast Strudels
Serves: 5
Filling:
2 Tbsps butter
2 Tbsps flour
1 cup milk
1/2 cup shredded Swiss cheese
2 Tbsps grated parmesan cheese
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/4 lb bulk pork sausages
5 large beaten eggs
1 1/2 tsps thyme
1 Tbsp chopped, fresh parsley

Brie-and Sausage Breakfast Casserole
Serves: 8-10
8 oz brie cheese
1 lb hot pork sausage, ground
6 slices white bread
1 cup parmesan cheese, grated
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 Tbsp sage, chopped fresh or 1 teas dried
1 tsp seasoned salt
1 tsp dry mustard
Green onion, chopped for garnish

Polish Sausage with Pepperoni.
Prep Time: 30 Minutes;Cook Time: 25 Minutes;
Makes: 6 servings ;Ingredients
2 tablespoons olive oil
2 medium yellow bell peppers, seeded and diced
2 medium red bell peppers, seeded and diced
1 small onion, chopped
2 medium zucchini, cubed
3 tablespoons minced garlic
1 tablespoon steak seasoning
1 tablespoon onion powder
1 (16 ozs) package turkey kielbasa, sliced[polish sausage]
1 tablespoon balsamic vinegar, or to taste
grated Parmesan cheese for topping
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the red and yellow bell peppers, zucchini, onion and garlic, and stir to cook evenly. Season with steak seasoning and onion powder. Cover, and cook for about 10 minutes.
Add the sausage to the skillet, and cook, stirring occasionally, for another 10 minutes. Just before serving, add a splash of balsamic vinegar, and sprinkle liberally with Parmesan cheese.
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to the above recipe there is an option of adding a can of mushroom soup too. just add it to the zuccinis + peppers .

Savory Links :
INGREDIENTS:
8 links pork sausage.
1 onion, chopped
3 tablespoons all-purpose flour
2 1/2 cups water
2 cubes beef bouillon
1 tablespoon Worcestershire sauce
2 tablespoons tomato sauce
salt and pepper to taste
DIRECTIONS:
Boil sausages in large pan of water for 5 minutes; drain and peel off skin. Chop up sausages.
Heat oil in a large fry pan and fry onion until soft and golden. Remove pan from heat and add flour. Stir slowly adding water until well combined. Return to heat and bring to boil, stirring. Add beef cubes, Worcestershire sauce, tomato sauce, salt and pepper; mix well.
Reduce heat and add cooked sausages. Cover and simmer for 20 minutes.
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Homely Made Savory Sausage Patties;
INGREDIENTS:
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork
DIRECTIONS:
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).
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 BASIC BANGERS  
Serves: 8
Easy To make :source[  British]
 
 
Ingredients:
1 lb Pork shoulder, lean
8 oz Pork fat
Salt & pepper
1 1/2 oz fresh breadcrumbs
2 egg yolks Pinch of nutmeg
Pinch of cloves
Pinch of mace
Pinch of thyme
8 sausage skins
 
Cooking Instructions:
Mince the lean pork and pork fat finely. Season generously with salt, pepper, and at least a pinch each of nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.

Sausage and Pepper Subs Preparation Time: 5 minutes Cooking Time: 15 minutes 4 servings Ingredients 1 lb. Italian link sausage, pricked with a fork 1/2 cup dry white wine or water 1/2 cup water 1 cup purchased spaghetti sauce 1 tsp. olive oil 1 onion\cooked, thinly sliced 1 green bell pepper\cooked, thinly sliced 4 submarine rolls, split 1/2 cup shredded fat-free mozzarella cheese

Instructions Bring first 3 ingredients to a boil in heavy nonstick pan over high heat. Reduce heat to medium low, cover pan and cook 5 minutes. Uncover, raise heat to medium and cook 5-7 minutes, turning sausages occasionally, until most of liquid is evaporated and meat is cooked throughout. Transfer sausages to a platter with tongs. Pour remaining liquid into spaghetti sauce. Add oil to same skillet over medium high heat. Cook onion and bell pepper 4 minutes, stirring occasionally, until softened and lightly browned. Cut sausages into 1/2 inch slices and return to skillet. Stir in spaghetti sauce and cook 1 minute, or until heated through. Serve meat on rolls and sprinkle with cheese.

 

1 to 1 1/2 pounds Italian sausage links
3 bell peppers, green, red or yellow, seeded and halved
1 sweet onion, thickly sliced
1/4 cup balsamic vinaigrette
4 submarine or hoagie rolls, split In shallow bowl toss together peppers, onion and vinaigrette. Prepare medium hot fire in grill. With tongs or slotted spoon remove pepper and onion from vinaigrette, reserving vinaigrette, and place directly over fire on grill or in grill basket directly over fire. Grill until vegetables are tender, about 10 to 15 minutes, turning occasionally (or shaking grill basket gently). Remove from grill, place onions slices back in vinaigrette marinade, toss to coat. Slice grilled peppers into 1/2-inch strips; add to onions; season with salt and pepper to taste. Grill sausages directly over fire, turning to cook evenly, for about 10 to 12 minutes; and lightly toast sandwich rolls. Place sausages in rolls and generously top with peppers and onions.