Cheesy Sausage Snacks Recipes

Steps:

• Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
• Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
• To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
• When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

Steps:

• In a large nonstick skillet, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up into smaller pieces, until it begins to brown, 3 to 5 minutes. Add the onion and bell pepper and cook until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat to cool slightly.
• Meanwhile, whisk together the eggs, milk, sage and parsley in a large bowl. Add the cubed bread, sausage-vegetable mixture and 1/4 cup of the cheese. Season with salt and pepper. Stir to combine. Cover and refrigerate for at least 30 minutes or overnight.
• Preheat the oven to 350 degrees F. Brush a medium casserole dish with oil. Pour the chilled bread mixture into the prepared casserole dish. Sprinkle with the remaining 1/4 cup of cheese. Let sit at room temperature for 20 minutes.
• Transfer the casserole to the oven and bake until puffed and golden brown, about 30 minutes. (If the top of the casserole starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

Steps:

• Preheat the broiler.
• Place ground pork sausage and spicy ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage. Mix in processed cheese sauce. Arrange pumpernickel party bread slices in a single layer on a medium baking sheet. Place even amounts of the sausage mixture on each slice.
• Broil the bread slices 3 to 5 minutes, checking frequently, until toasted.

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. , In a large bowl, combine biscuit mix and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake until puffed and golden brown, 12-15 minutes. Cool on wire racks.

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in pizza sauce and mushrooms., Place bread slices on a 15x10x1-in. baking pan; spoon 2 tablespoons of sausage mixture on each. Top each with a half slice of cheese. Bake at 350° for 20-25 minutes or until the cheese is melted.

Steps:

• Open cheese place in the middle of serving plate, top with sun-dried tomato spread and the chopped parsley. Surround with flat bread crackers.

Steps:

• Heat a large pot over medium heat. Brown the sausage in larger chunks, 4 to 5 minutes. Remove with a slotted spoon and reserve. Drizzle in the olive oil, then add the chile flakes, garlic and shallot. Give the pan a stir, then add the corn, zucchini and summer squash and cook to soften, 2 to 3 minutes. Add the tomato paste and a big pinch of salt and pepper. Stir to coat. Deglaze with the chicken stock, scraping the pan. Stir in the tomato sauce and pesto, then bring to a boil. Add the gnocchi, kale and reserved sausage, then reduce the heat to a simmer. Cook, stirring frequently, until the gnocchi are tender and the sauce has thickened, 6 to 7 minutes. Stir in the mascarpone and taste. Adjust the seasoning as needed. Serve, garnished with grated Parmesan and basil.

Steps:

• Preheat the oven to 375 degrees F.
• In a 10-inch cast-iron skillet over medium heat, cook the sausage until browned and the fat is rendered, about 10 minutes, breaking up the chunks of sausage with the back of a wooden spoon. Remove the sausage to a bowl and set aside.
• Add 2 cups of the milk and 2 cups water to the skillet and bring to a boil. Whisk in the grits slowly until smooth and no lumps remain. Reduce the heat and continue to cook, whisking, until very thick, about 5 minutes. Remove from the heat and stir in about half of the grated cheese.
• In a medium bowl, whisk together the eggs with the hot sauce and remaining 1 cup milk. Slowly stream the egg mixture into the skillet with the grits while continuously whisking. Fold in the cooked sausage, scallions and jalapeno and season with salt and pepper. Top with the remaining cheese and bake until a knife inserted in the center comes out mostly clean, 50 minutes to 1 hour.
• Slice the reserved scallion tops and sprinkle on top just before serving.

Steps:

• Mix all ingredients together well.
• Form into 1in balls.
• Place on ungreased shallow pan.
• Bake at 375* for 15 minutes until golden brown.

Steps:

• Crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain well.
• Add 2 cups tomatoes and picante sauce. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes or until most of the liquid has evaporated.
• Sprinkle tortilla chips over a 12-inch pizza pan. Top with 2 cups cheese and the sausage mixture; sprinkle with remaining cheese. Bake at 350°F for 8-10 minutes or until cheese is melted.
• Sprinkle with avocado and remaining tomatoes.