I love sausage balls for breakfast. When Syble told be about this recipe that she got from her sister Sue I knew that I had to try it. It’s another easy one that anyone can do. Make and freeze so you can pull them out anytime. My freezer is my friend for so many baked goods. Let it do some work for you. You’ll be that much more organized in the morning when it is crunch time to get out of the door.
Tag Archives: Sausage
I have been enjoying kale for about four years now. It seems that every food magazine and food show recently is using this nutrient rich green. Just this morning I saw in my new Bon Appetit Magazine a grilled kale and apricot salad that I must try. But, now here is another wonderful recipe from Gourmet Quick Kitchen for kale that I have enjoyed at least six times and I love it! It is so easy and with the super nutritious kale you can’t go wrong. I made this dish again last Friday night with kale that this young actress brought me from her parents’ garden. It was wonderful with spicy sausage topped with shaved Pecorino Romano. Oh my gosh! By the way check out Ashley in this movie that’s just been released on HBO. What could be better – pasta, kale, and a good movie?
I am right in the middle of my winter vacation sitting here thinking I’m dwindling my precious free time away. Why is it when I have free time at home I must get a hundred things crossed off my list? Why can’t I just pretend that I am at the beach? I never make out a “To Do List” at the beach. So if you have some precious time that you don’t want to spend in the kitchen this is just the recipe for something quick and easy that will satisfy every hearty appetite.
Never in a million years would I have made this soup except for the fact that a huge bag of kale arrived in my CSA box. I’ve cooked kale before, but I have never had results like this. I just cannot gush enough about this soup! I am just loving the collection of recipes in Gourmet Quick Kitchen. I have not been disappointed in any of the recipes so far! And this is one of the best soups ever!
Start to finish it takes 45 minutes and that includes removing the ribs from a pound of kale. But, it has one small catch. Don’t plan to serve it until the next day. The flavors need 24 hours to come together. This broth has a surprising amount of depth to it especially considering the small number of ingredients. It’s close to a French onion without the beef broth. In fact, water is the only liquid.
I’ve made gumbo several times in my lifetime, but not the real Cajun type with a roux. There is just something intimidating just in the word roux. Not very many people know how to pronounce it and then not very many know what the meaning is. The term is in my high school textbook that I use with my class. It is hilarious to hear students pronounce it. Recently after Katrina we have many students from New Orleans. You should see the looks they give the Southerners from Georgia. Don’t you know anything? A roux? Well, I fall into that category. I have never made a real roux. Yeah, one for macaroni and cheese sauce or for a rich brown gravy, but for a gumbo? NO! My mother never once made gumbo that I can remember. She could make a mean red-eyed gravy and macaroni and cheese to die for, but no New Orleans style roux. I love gumbo and when I recently found a meat market that sells the best Andouille sausage I had to try my hand at it. I must say that a roux is quite easy.
With the Super Bowl coming up next weekend it gave me a good excuse to try out these pinwheels that have been sitting in my recipe file for years. I don’t know why I haven’t tried them before. You can make them ahead of time and then when guests come pull them out of the refrigerator and bake. Serve them right out of the oven for a fantastic addition to any get together. As a bonus they are easy and delicious.
I love these sausage balls! Even though this recipe has been around for a long time, my students have requested me to make this recipe and post it. So here it is. This is day four of no school because of the snow and ice. What better excuse do you have to get in the kitchen? I think that these were originally intended to be served as a party food, but here we serve them for breakfast. Let them cool and place them in a freezer bag. They freeze well for a month, but if your family is like mine they will not last near that long.
Recipes that are made ahead of time are some of the best to have in your back pocket. Just pull them out when you’re having company or heck just used them to treat yourself. I hate to be rushed and anything that can be done the day before makes life easier. I have been using this recipe for years. It is our traditional Christmas morning special. Many breakfast casseroles call for as many as a dozen eggs and this one only uses four eggs. That’s really reducing the amount of cholesterol which is a good thing.
The recipe is two recipes that I combined one from a friend and the other from Southern Living. It is a great main dish with a salad or you can serve as an appetizer at a party pairing it with a marinara sauce.
Using Pillsbury French Bread Dough spread it out onto parchment paper. Take it out of the refrigerator right before you need it. If you take it out too soon it makes it very hard to work with.
Brown sausage in a skillet and drain. For the best flavor I like to use the hot sausage.
Here you have the drained sausage 1/2 cup swiss cheese, 1/2 cup cheddar cheese, 1 egg, 1/2 teaspoon oregano, 1/2 teaspoon basil. and 1/2 teaspoon garlic. Mix together.
Roll the dough lengthwise. It is pretty easy to peel the parchment paper off the dough if it sticks. If you tear holes in it just pinch it together. Pinch the ends together and tuck under. Pinch the long side together and flip over.
Now just stick it the oven and bake. This is so much easier than homemade pizza and satisfies the pizza craving.
Here is the recipe. Enjoy!
- 1 lb. hot sausage browned and drained
- 1 can refrigerated French Bread dough
- 1/2 cup shredded swiss cheese
- 1/2 cup sharp cheddar cheese
- 1 egg slightly beaten
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon garlic
Cook sausage in a skillet until browned. Drain. Stir in the rest of ingredients together with sausage. Unroll dough into a rectangular shape onto parchment paper. Sprinkle evenly with sausage mixture. Beginning with long side roll up, jelly roll style. Turn seam side down on baking sheet, and pinch ends to secure filling inside. cut slits across top of dough with a knife or scissors. Bake at 350 degrees for 30 minutes or until browned. Let stand for 10 minutes before slicing.
The Teacher Cooks