- Sausages have existed for over five thousand years.
- Sausages were first invented as a way to preserve meat.
- Sausage meat contains ground pork and sometimes other types of ground meat, a binding agent, salt, and spices.
- Germany produces the widest variety of sausage, with over one-thousand ingredient combinations.
- The UK has recorded one of the world’s largest sausage rings, weighing in at nearly three hundred pounds.
- In Britain, sausages used to be inserted into chimneys for curing purposes.
- Most sausage meat has a high-fat content making up twenty to fifty percent of its weight.
- October 21st is recognized as international sausage day.
Sausage Meatball Casserole
I can’t count how many people have asked me what a sausage ball is. When I tell someone that I am bringing sausage balls to a get-together, I have to explain that they are simply meatballs made with sausage meat rather than plain ground beef. This recipe is a favorite to take to such gatherings and I often serve it with a caesar salad or a small side of pasta noodles.
- 1 pound ground sausage
- 1 egg
- ⅓ cup chopped green onions
- 2 tbsp almon flour
- 2 tbsp Bisquick
- 3 tbsp grated Parmesan cheese
- 5 oz bag of Italian style croutons
- 1 package cream cheese (softened)
- ½ cup mayonnaise
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ¼ tsp ground red pepper
- 2½ cup parmesan cheese (divided)
- 1 jar marinara sauce
- ¼ cup water
- Preheat the oven to 400°F.
- Mix one pound of ground sausage, one egg, one-third cup of green onion, two tablespoons each of almond flour, and Bisquick, and three tablespoons of parmesan cheese in a large bowl. Form into one-inch meatballs. Arrange the meatballs on a baking sheet and bake for twenty minutes or until done.
- Reduce the oven temperature to 350°F.
- Pour the croutons into the bottom of a casserole dish.
- In a medium-size bowl, combine one-half cup of cream cheese, one-half cup of mayonnaise, one teaspoon of Italian seasoning, one teaspoon of garlic powder, and one-quarter of a teaspoon of red pepper. Mix until well and spoon the mixture over the top of the croutons.
- Mix the Mozzarella and Parmesan cheese together and sprinkle half over the cream cheese mixture.
- Combine one jar of marinara sauce and one-quarter cup of water in a bowl.
- Add the meatballs to the casserole and pour the sauce over the top.
- Sprinkle with the remaining cheese.
- Bake uncovered in the preheated oven for thirty minutes or until the cheese has melted.
- Let stand for fifteen minutes before serving.
Sausage Meatball Soup
This recipe contains two of my favorite dishes combined into one meal. It makes a perfect light dinner option, or serveit along side a roll of crusty bread for a heartier meal. Making an extra batch of meatballs to freeze for another soup night is a terrific idea.
- 1 pound ground sausage
- 3 tbsp Bisquick
- 1 tbsp almon flour
- 1 egg
- ¼ tsp ground nutmeg
- a pinch of ground cinnamon
- a pinch of ground cloves
- salt & pepper
- 1 onion (finely chopped)
- 2 tbsp butter
- 2 carrots (peeled and sliced)
- 2 cloves garlic (finely chopped)
- 6 cups chicken or vegetable brotj
- 2 cups potatoes (peeled and cubed)
- ½ cup chopped parsley
- In a large bowl, combine all the ingredients. Season with salt and pepper. Form into one-inch meatballs and set aside.
- In a large saucepan, brown one finely chopped onion in two tablespoons of butter. Add two sliced carrots and two cloves of finely chopped garlic and cook for five minutes.
- Add six cups of broth and two cups of cubed potatoes and bring to a boil.
- Reduce the heat to a simmer and add the meatballs to the simmering broth.
- Cover the saucepan and simmer for about forty minutes or until the vegetables are tender and the meatballs are cooked through.
- Add one-half cup of chopped parsley and adjust the seasoning if needed.
- Serve and enjoy!
Sausage Meatball Stew
This stew has incredible flavor. Although this recipe takes a little time to prepare; the smell created while cooking makes the preparation time well worth it because it will fill your home with such heavenly fragrances.
- ¼ cup Bisquick
- ¼ cup almond flour
- 2 pounds ground sausage
- 1 tsp oregano
- ¼ tsp ground nutmeg
- 1 egg (slightly beaten)
- ½ tsp salt
- ½ tsp ground pepper
- 2 tbsp worcestershire sauce
- olive oil for frying the meatballs
Braising the meatballs
- 1 carrot (diced)
- ¼ cup celery (diced)
- 4 cloves garlic (minced)
- 1 red onion (diced)
- 6 cups tomatoes (diced, canned)
- ½ cup raisins
- 3 bay leaves
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 2 tsp ground cumin
- 1 tsp tumeric
- 4 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- 1 tbsp chili paste
- 2 tbsp brown sugar
- salt & pepper to season
- 1 small can chickpeas (rinsed)
- In a large bowl, combine two pounds of ground sausage, one-quarter cup each of Bisquick and almond flour, one teaspoon of oregano, one-quarter teaspoon of nutmeg, one lightly beaten egg, one-half teaspoon each of salt and pepper, and two tablespoons of Worcestershire sauce.
- Mix well and form into one-inch balls. Preheat a skillet over medium-high heat and fry the meatballs in olive oil until all sides are browned. Remove the meatballs from the skillet and place them in a covered, oven-safe dish.
- Preheat the oven to 350°F.
- In the same skillet, add one diced carrot, one-quarter cup of diced celery, four cloves of minced garlic, and one diced red onion. Sauté until the onions soften, about five minutes, then add this mixture to the pan with the meatballs.
- Add all remaining ingredients, except the chickpeas.
- Cover the dish and place it into the preheated oven for about an hour.
- Remove from the oven and add the chickpeas. Return to the oven and bake for an additional hour at 300°F.
- Serve over rice if desired.
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