Christmas Morning Sausage Ring Recipes

Steps:

• In a large saucepan, combine the cranberry sauce, BBQ sauce, soy sauce, mustard, honey, salt and orange zest. Warm over medium-low heat, stirring, until everything is combined. Bring to a low simmer and allow it to bubble gently until slightly thickened, 5 to 7 minutes.
• Add the sausages to the pan and stir. Allow the sausages to warm through, about 5 minutes. Transfer to a chafing dish or warming dish. Serve with toothpicks on the side.

Steps:

• Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
• In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Steps:

• Preheat oven to 325F and grease a ring mold.
• In a bowl, combine sausage, crushed crackers, 2 eggs, milk, finely chopped onion and finely chopped apple; mix well.
• Place into a greased ring mold and unmold onto a baking sheet.
• Bake for 1 hour.
• Move to a warm serving plate.
• Scramble remaining 6 eggs in a skillet and spoon into the center of cooked sausage ring.
• Serve immediately.

Steps:

• 1. combine all ingredients in a large mixing bowl. Use your hands and mix it until the busquik & cheese are incorporated well into the sausage.
• 2. Form balls. You can use a 1/2 oz scoop or your hands and make them as big or small as you like. My youngest loves doing this.
• 3. Bake on a cookie sheet at 400 F. for about 17 mins until golden.

Steps:

• Preheat oven to 375 degrees F.
• Line a heavy large baking sheet with parchment paper and set aside.
• Unroll crescent dough; separate along dough perforations into 16 triangles.
• Overlap 8 dough triangles on prepared baking sheet, forming a 10-inch-diameter dough disk that looks like the sun with a hole in the middle.
• Press edges together to seal the dough "disk".
• Using a rolling pin, roll out almond paste between 2 sheets of waxed paper into a 9-inch diameter disk.
• Place almond disk atop dough disk.
• Spread jam over almond paste.
• Using remaining 8 dough triangles, arrange second 10-inch diameter dough disk atop jam.
• Pinch edges of dough disks to seal; tuck edges under.
• Bake for 15-20 minutes, or until golden brown.
• Remove from oven and cool for 10 minutes.
• While ring is baking, make glaze by stirring powdered sugar, water, and almond extract together in a medium bowl until smooth.
• Drizzle half of glaze over warm crescent.
• Let glaze set for 10 minutes and then drizzle remaining glaze over.
• Decorate with sugar-dipped cherries and small pears, if desired.

Steps:

• 1. Separate the crescent roll dough into eight triangles on a clean surface. Wrap the triangles around each sausage link.
• 2. Place crescent roll wrapped sausages seam side down on an ungreased cookie sheet.
• 3. Bake in a pre-heated 375-degree oven on center rack for 12-15 minutes or until golden.
• 4. Serve with your choice of toppings: syrup, honey, butter, powdered sugar.

Steps:

• In a large bowl, beat eggs and milk. Stir in the cracker crumbs, apples and onion. Crumble sausage over mixture and mix well. , On a 15x10x1-in. baking pan coated with cooking spray, shape pork mixture into a 9-in. ring. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°; drain.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. , Flatten each biscuit to a 3-in. diameter. Press half of the biscuits onto the bottom and 2 in. up the sides of a greased 10-in. fluted tube pan. Spoon sausage over dough; sprinkle with cheese. Top with remaining biscuits. , Bake at 350° for 20-25 minutes or until golden brown. Let stand for 10 minutes before inverting onto a serving plate.