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Apr 022015
 

Twice Baked Sweet Potato With Sausage Stuffing

Have been thinking about trying this for awhile and with sweet potatoes so cheap right now just before Easter, it was a must! For this I just used our homemade sausage which really made it stand out as an A-Plus for me but not so much for husband who didn’t get overly thrilled when I mentioned the idea! I mean, don’t you eat sweet potatoes with ham? And isn’t ham pork? And ain’t sausage made from pork? ……MEN, UGH! But after Easter it might be good to try with some of that left-over ham chopped up instead of sausage which I think would appeal to husband more better. And maybe add a little crushed pineapple to it too if you need that extra sweetness. I did serve this up with some extra sausage patties and biscuits which did smooth things over a tad bit.

It wasn’t to bad..he ate the whole thing!!

I have another sweet potato recipe that hails from our son-in-law that I have been meaning to share since Thanksgiving (I think I already mentioned that way back when) and by golly, I’m gonna git er done this time!

Meanwhile I hope you enjoy this recipe.

Twice Baked Sweet Potato With Sausage Stuffing
 
Author:
Ingredients
  • 2 large sweet potatoes per serving
  • ½ pound fresh ground or store bought breakfast sausage (not links)
  • Olive oil
  • Salt and pepper to taste
Instructions
  1. Brush olive oil over sweet potatoes, place on a baking sheet and bake at 400 degrees until tender, about an hour or so, (this will depend on the size of the potatoes).
  2. Let cool slightly so to handle; cut in half and scoop out meat into a bowl leaving a ¼ inch shell.
  3. While potatoes are cooking, saute sausage until slightly browned and no longer pink, chopping up as it cooks; drain off any fat.
  4. Using only two of the shell halves, divide the sausage into each. Save other shells to sprinkle with a little brown sugar and crumbled, cooked bacon for another tasty treat baked in the oven.
  5. Mash or rice potatoes with a little salt and pepper and divide over top of each shell.
  6. Return to oven under the broiler to reheat and brown a little on top.

Well, I hope you enjoy………..And don’t forget to like us on Facebook  and Twitter or join our Saturday news letter to keep up with the latest recipes.

 

Jan 172014
 

Apple Sausage Sliders

With the Super Bowl clock ticking down, it’s time to start thinking about what to serve our guests and these tasty little bites are a great addition to your menu! You can even fry them up the day before and just warm up right before serving them by either putting them in a skillet on warm or (not my preference) nuke ’em. I was leery of making this whole recipe my way with the apples because of husband, not being too fond of applesauce or apples cooked into different dishes, but I said to hell with it, he’ll like it or there will be more for me to enjoy later on, NOT! He was sticking his nose up to the whole idea while I was preparing them and with the wonderful aroma filling the kitchen, he couldn’t wait for them to be done. The only disaster I had was the fact that I prepared some frozen yeast rolls that I guess I had too long in the freezer as they gave me a hard time rising and then turned out a little on the hockey puck side after baking them. So, if you buy frozen yeast rolls, beware of keeping them too long in the freezer! We also loved the contrast of the scallions and apples mixed with our homemade sausage and the use of my homemade cornbread crumbs in lieu of regular bread crumbs which was called for in the original recipe.

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Needless to say……All Gone!!!

Apple Sausage Sliders
 
Ingredients
  • ¾ lb bulk breakfast sausage
  • 3 scallions with tops, bulb part sliced thin and the greens chopped into about ¼-inch slices
  • 1 tbsp bacon fat or butter
  • 4-6 tbsp dried corn bread crumbs
  • 1 medium apple (I used Granny Smith), peeled, cored and grated medium
  • 1 egg
  • ¼ teas poultry seasoning
  • Salt and pepper to taste
  • Bacon fat or oil for frying patties
Instructions
  1. Melt bacon fat over medium-low heat in a large skillet and saute the onion until the white part is soft.
  2. In a bowl, combine the scallions with the remaining ingredients and mix well.
  3. Shape mixture into patties on a floured surface according to the size of the buns being used.
  4. Add a little more bacon fat or oil to the skillet and fry patties over medium-low heat until lightly browned on both sides and well done.

 

By the way, only two small patties left-over and guess who had them for lunch today, yup you guessed it, HUSBAND! Hope you enjoy…………………..

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