Easy Peasy Yummy Scrummy Sausage Bacon Casserole Recipes

Steps:

• Heat oil in a frypan and cook the onion. Add the onion to a saucepan or oven proof casserole dish.
• Brown sausages in frypan. Slice the sausages and add to onion.
• Add the can of tomatoes, paprika, barbeque sauce and water.
• Simmer over medium heat until sausages are cooked through - about 5 - 10 minutes. If sauce does not thicken by itself, add the flour.
• Alternatively after step 3 place into casserole dish and bake in oven until hot.
• Serve with mashed potatoes, pasta or crusty bread.

Steps:

• On a low-medium heat, fry off the onion and garlic together in a frying pan until golden. Transfer to a large saucepan.
• Fry off the bacon and sausages until brown, turning occasionally. While you are waiting, add all the other ingredients, except the cornflour, in with the onions.
• Add the sausages and bacon and stir well.
• Place on a medium heat and allow to cook for about a hour, stirring every so often.
• About 20 minutes before serving, mix the cornflour with 1/4 pint of water, or until runny, and add to the casserole and stir well, to thicken the sauce.

Steps:

• Combine all ingredients in a small bowl and mix well.
• Run all ingredients through a meat grinder, return to bowl and mix again.
• Refrigerate for 30 minutes or so (optional).
• Put through the sausage maker attachment on meat grinder carefully guiding it onto a plate.
• Cut into desired serving size.
• Cook carefully on oiled BBQ or hotplate until cooked through, turning until browned on all sides.

Steps:

• Unroll one package of crescent rolls onto the bottom of a 9x13 pan. Press to join seams. Leave the other package in the refrigerator until ready to use.
• Bake for 6-7 minutes, until very light golden brown.
• Brown the sausage. Rinse. Return to pan.
• Add cream cheese to the warm pan. Stir on low heat until sausage and cream cheese are well mixed.
• Pour this mixture into the 9x13 pan, over the slightly baked crescent roll layer.
• Unroll the second package of crescent rolls over the sausage/cream cheese mixture. Press seams together.
• Bake in oven 13-18 minutes until top is golden brown.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp oil in a flameproof casserole dish with a lid. Add the sausages and brown until golden all over, then transfer to a plate.
• Put the frozen veg in the pan and cook for a few mins to thaw. Add the tomatoes, then half-fill one of the cans with water and pour into the dish. Add the beans, season well and bring the mixture to a simmer. Place the sausages on top of the veg, cover with a lid and cook in the oven for 40 mins.
• Heat 1 tbsp oil in a frying pan. Tear the bread into small chunks or coarsley grate it, making chunky crumbs. Fry in the hot oil until crisp. Serve the casserole in bowls and top with the breadcrumbs.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x11 inch baking dish.
• Cook the sausage in a skillet over medium heat until crumbly and beginning to brown; drain. Stir the cream cheese into the cooked sausage.
• Roll the dough from one can of crescent rolls into the bottom of the prepared baking dish without separating. Bake in the preheated oven for 5 minutes. Spread the sausage mixture over the baked crescent rolls; top the sausage mixture with the remaining can of rolls. Return to oven and bake until the top layer is golden brown, about 8 minutes.