Ingredients

• 3 packages (13.5-14 ounces each) Johnsonville Smoked Sausage (such as Beddar with Cheddar, Jalapeño & Cheddar, Turkey with Cheddar or Chipotle Monterey Jack Cheese Chicken Sausage)

Spicy Hot Buffalo Sauce

• 1/2 cup butter, cubed
• 1 bottle (12 ounces) hot sauce
• 1 bottle (16 ounces) blue cheese salad dressing

Orange Bourbon Barbecue Dip

• 1 cup original or bourbon barbecue sauce
• 1/4 cup orange marmalade

Chinese Dipping Sauce

• 1 jar (7 ounces) hoisin sauce
• 1 jar (7 ounces) plum sauce

Creamy Mustard Dip

• 1 cup spicy brown mustard
• 1/4 cup sour cream
• 2 tablespoons horseradish

Cajun Mustard Dip

• 1 cup spicy brown mustard
• 1 teaspoon Cajun seasoning
• Hot pepper sauce, to taste

Preparation

1. Cut sausage links into 1-inch pieces
2. In large skillet, cook sausage over medium-high heat until lightly browned and heated through.
3. Serve with toothpicks and dipping sauces.
4. Spicy Hot Buffalo Sauce: In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted.
5. Stir until smooth.
6. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Makes: 2 cups buffalo sauce plus 2 cups blue cheese dressing
7. Orange Bourbon Barbecue Dip: In microwave-safe bowl, combine barbecue sauce and orange marmalade.
8. Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/4 cups servings

Chinese Dipping Sauce
In microwave-safe bowl, combine hoisin sauce and plum sauce.
Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/2 cups

Creamy Mustard Dip
In bowl, combine mustard, sour cream and horseradish. Makes: 1 1/3 cups

Cajun Mustard Dip
In bowl, combine mustard, seasoning and hot pepper sauce. Makes: 1 cup

Serves

Makes 18 servings

Source

Johnsonville

Ingredients

• 3 cups refrigerated shredded hash browns
• 3 tablespoons melted butter
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 links Johnsonville Original Breakfast Sausage
• 6 eggs
• 2 cups (8 ounces) shredded 4-cheese Mexican blend cheese
• 1/4 cup chopped red bell pepper
• Chopped fresh chives or green onions, for garnish

Preparation

1. Place 12 paper liners in a muffin pan; spray liners with cooking spray.
2. In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
3. Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
4. Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

Preparation Time

20 minutes

Cook Time

25 minutes

Serves

Yield 12 servings

Source

Johnsonville

Ingredients

• 1 package Regular Flavor Jimmy Dean Pork Sausage
• 1 (8.5-ounce) can refrigerated crescent rolls
• 1 cup frozen hash brown potato cubes, thawed
• 1/8 cup each diced green, red and yellow bell pepper (optional)
• 1/4 cup thinly sliced green onions (optional)
• 4 ounces (1 cup) shredded sharp Cheddar cheese
• 3 eggs, lightly beaten
• 1/8 cup milk
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/8 cup grated Parmesan cheese

Preparation

1. Preheat oven to 375°F. In large skillet, cook sausage over medium- high heat, stirring frequently until thoroughly cooked and no longer pink.
2. Separate crescent rolls into 8 triangles. Place in ungreased 12-inch rimmed pizza pan with points toward center. Press rolls together, seal perforations and form circle 1 inch larger in diameter than bottom of pan. Turn edges under to make slight rim.
3. Sprinkle cooked sausage evenly over crust. Top with potatoes; add peppers and/or green onions if desired. Sprinkle with Cheddar cheese.
4. Combine eggs, milk, salt and pepper in small bowl; stir well. Pour egg mixture evenly over pizza. Sprinkle with Parmesan. Bake 15 to 20 minutes or until eggs are set and crusts are golden brown.

Serves

Makes 1 pizza

Source

Jimmy Dean Foods
United Egg Producers

(Family Features) You’ve probably heard the saying, “breakfast is the most important meal of the day.” Or perhaps you’ve said it yourself. The reality is – while a lot of people say that eating breakfast is important, not very many are actually doing it.

In fact, 93 percent of Americans agree that breakfast is the most important meal of the day, but less than half (44 percent) are eating it every day, according to the 2009 International Food Information Council Foundation’s Food & Health Survey.

If the morning rush in your house means grabbing a toaster pastry, a fast food meal, or – even worse – skipping breakfast, take heart. It’s easier than you think to refuel the body, energize the mind and have some family time around the breakfast table. Here are a few tips to get your family back on track:

• Make a Plan. Get everyone involved in planning breakfasts for the week. The more they participate, the more likely they are to eat it. Keep the plan posted where everyone can see it.
• Keep a breakfast-friendly kitchen. Make sure you always have a ready supply of milk, yogurt, whole grain breads and cereals, fruits, and plenty of proteins such as eggs and sausage. Store them where everyone can find them easily in the morning.
• Get prepped. Set out dishes and non-perishables on the table the night before. Some heartier breakfasts, such as the Weekend Brunch Casserole, can be prepped the night before, then heated up in just 15 minutes in the morning.

To get more ideas for a better breakfast, visit www.bobevans.com.

Watch video to see how to make this delicious recipe!

Weekend Brunch Casserole

• 1 8-ounce can refrigerated crescent dinner rolls
• 1 pound Bob Evans Original Recipe Sausage Roll
• 2 cups shredded mozzarella cheese
• 4 eggs, beaten
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
2. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
3. Combine remaining ingredients in medium bowl until blended; pour over sausage.
4. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

Preparation Time

15 minutes

Cook Time

15 minutes

Serves

8 servings

Source

Bob Evans

Italian Sausage Lasagna
Holiday Breakfast Casserole
Old-Fashioned Italian Meatballs
Sausage Dippers

(Family Features) - When you want to bring the family together for a great meal this holiday season but don't have a lot of time to cook, stock up on flavorful ingredients to make your job easy and your whole family happy.

Whether you're serving a hearty breakfast, fun party appetizers or a casual dinner, using Johnsonville Sausage is a simple way to make your recipes taste more delicious than ever. With all the spices and seasonings you need included right in the sausage, you'll save time and have a flavorful meal sure to bring your family together this holiday season.

For more ways to add great taste to your holidays, visit www.johnsonville.com.

Italian Sausage Lasagna

Ingredients

• 12 lasagna noodles, uncooked
• 1 16-ounce package Johnsonville Italian All Natural Ground Sausage
• 1 medium onion, chopped
• 1 tablespoon chopped garlic
• 1 large container of chunky pasta sauce
• 1 15-ounce container ricotta cheese
• 1 egg
• 2/3 cup grated Parmesan cheese
• 3 cups chopped fresh spinach, packed
• 2 cups shredded mozzarella cheese

Preparation

1. Prepare noodles according to package directions; drain and set aside. Sauté Italian sausage, onion and garlic in a skillet until sausage is browned; drain. Add pasta sauce to sausage mixture and set aside.
2. In medium bowl, blend ricotta cheese, egg and 1/4 cup of Parmesan cheese and set aside.
3. Coat a 9 x 13-inch baking dish with non-stick spray and spread 1 cup sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 cup ricotta cheese mixture on noodles and layer on 1 cup sauce mixture. Sprinkle 1 cup spinach and 1/2 cup mozzarella cheese. Repeat this whole process 3 more times starting with the noodles; top with 1/4 cup Parmesan cheese to finish.
4. Bake uncovered in a 350°F oven for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

Serves

Yield 6 to 8 servings

Holiday Breakfast Casserole

Ingredients

• 2 packages (12 ounces each) Johnsonville Original Breakfast Sausage Links
• 6 English muffins cut into 1-inch cubes
• 1/4 cup butter, melted
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded mozzarella cheese
• 1/2 cup onion, chopped
• 1/2 cup red pepper, chopped
• 12 eggs
• 2 cups milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup bacon bits

Preparation

1. Cook sausage according to package directions. Cool slightly; cut into 1/4-inch slices.
2. In a greased 13 x 9-inch baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers. Drizzle with butter and top with the cheese, onion and red pepper.
3. In a large bowl, combine eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350°F for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Let stand 5 minutes.

Serves

Yield 12 servings

Old-Fashioned Italian Meatballs

Ingredients

• 1 egg
• 1/4 cup milk
• 1/3 cup dry breadcrumbs
• 1 16-ounce package Johnsonville Italian All Natural Ground Sausage
• 2 tablespoons olive oil

Preparation

1. In large bowl, combine egg, milk and breadcrumbs. Let stand for 3 to 4 minutes or until liquid is absorbed. Add sausage; mix well. Shape into meatballs.
2. In a large skillet, sauté meatballs in olive oil until golden brown and no longer pink.
3. Serve with your favorite pasta sauce and noodles.

Serves

Yield approximately 12 meatballs

Sausage Dippers

Ingredients

• 3 packages Johnsonville Smoked Sausage, such as Beddar with Cheddar, BOLD Jalapeno & Cheddar or Chili Cheese, Smoked Turkey, Turkey with Cheddar or Polish sausage

Spicy Hot Buffalo Sauce

• 2 cups Blue Cheese Dressing
• 1/2 cup butter, cubed
• 1 bottle (12 ounces) hot sauce
• 1 bottle (16 ounces) blue cheese salad dressing

Orange Bourbon Barbecue Dip

• 1 cup bourbon or original barbecue sauce
• 1/4 cup orange marmalade

Chinese Dipping Sauce

• 1 jar (7 ounces) hoisin sauce
• 1 jar (7 ounces) plum sauce

Creamy Mustard Dip

• 1 cup spicy brown mustard
• 1/4 cup sour cream
• 2 tablespoons horseradish

Cajun Mustard Dip

• 1 cup spicy brown mustard
• 1 teaspoon Cajun seasoning
• Hot pepper sauce, to taste

Preparation

Sausage Dippers:
Cut sausage links into 1-inch pieces. In a large skillet, cook sausage over medium-high heat until lightly browned and heated through. Serve with toothpicks and dipping sauces.

Spicy Hot Buffalo Sauce:
In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted. Stir until smooth. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Yield: 2 cups Buffalo Sauce plus 2 cups Blue Cheese Dressing

Orange Bourbon Barbecue Dip:
In microwave-safe bowl, combine barbecue sauce and orange marmalade. Cover and microwave on high for 1 to 2 minutes or until heated through. Yield: 1 1/4 cups

Chinese Dipping Sauce:
In microwave-safe bowl, combine hoisin sauce and plum sauce. Cover and microwave on high for 1 to 2 minutes or until heated through. Yield: 1 1/2 cups

Creamy Mustard Dip:
In a bowl, combine the mustard, sour cream and horseradish. Yield: 1 1/3 cups

Cajun Mustard Dip:
In a bowl, combine the mustard, seasoning and hot pepper sauce. Yield: 1 cup

Serves

Yield 18 servings

Source

www.johnsonville.com

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