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This page features some of our most popular recipes or requests.
Perfect Sausage Patty
Cut patties 1/2 inch thick from firm package of Blue & Gold Sausage. Place patties in cold skillet and cook over medium heat, turning often. Cook until no longer pink inside. Do not over cook.
Simple Sausage Cheese Balls
1 lb. Blue & Gold Sausage
10 oz. grated sharp cheddar cheese
3 cups Bisquick
Mix cheese and Bisquick together. Knead in fresh sausage, mixing well. Form into small balls (about 1 inch in diameter) and bake on an ungreased cookie sheet for 15 minutes at 375 degrees. These may be frozen before baking for use at a later date. If frozen, bake at 325 degrees for 35 minutes. Serve hot or warm.
Blue & Gold Sausage Gravy
1/2 lb. Blue & Gold Sausage
1/4 cup all-purpose flour
2 cups milk
Salt & Pepper
Brown and crumble sausage in skillet (do not drain). Add flour and mix thoroughly adding salt and pepper to taste. Flour amounts may be adjusted up or down to provide preferred gravy thickness. Add milk to mixture and heat, stirring often until thickened. (Water may be substituted for any part of the milk.)
Simple Sausage Cheese Dip
1 lb. Blue & Gold Sausage
2 lbs. Velveeta
1 can Rotel (10 oz.)
Melt Velveeta in a crock pot, double-broiler, or microwave. Crumble and brown sausage in a skillet. Drain excess fat. Add sausage and Rotel to cheese, stir, and heat to a simmer. Serve with chips or tortillas.
Grilled Sausage Burgers
2 1/2 lb. Blue & Gold Sausage, made into 10 large patties
10 hamburger buns
Sliced tomatoes
Sliced onion
Lettuce
Dill pickles, sliced
Mustard and/or mayonnaise
Cheese slices, optional
Grill sausage patties (just as you would hamburger patties) until no longer pink inside. Add cheese if desired. Remove from grill and add the remaining ingredients as desired. Yields: 10 servings
Spaghetti Sauce with Sausage
1/2 lb. Blue & Gold Sausage
1 jar spaghetti sauce.
Brown and drain sausage. Pour a jar of your favorite spaghetti sauce into a medium saucepan and bring to simmer. Stir in sausage and serve over spaghetti or other pasta.
Breakfast Burritos
1 lb. Blue & Gold Sausage
1 small onion, chopped
1/2 green pepper, chopped
1 can mushroom stems and pieces, drained
8 flour tortillas (7inch), warmed
6 eggs, beaten
1 cup shredded cheddar cheese
Salsa, optional
In a skillet, brown sausage. Drain, discarding all but 2 tablespoons drippings. Add onion, green pepper and mushrooms; saute until tender. Meanwhile, in another skillet or in the microwave, scramble the eggs. Place an equal amount of sausage mixture on each tortilla; cover with an equal amount of eggs and 2 tablespoons of cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired. Yield: 4 servings.
Stuffed Sweet Peppers
3 medium sweet red peppers
2 medium sweet yellow peppers
14 oz. spaghetti sauce, divided
3/4 lb. uncooked Blue & Gold Sausage
3/4 cup uncooked instant rice
1/2 cup crumbled feta or blue cheese
1/2 cup chopped onion
1/4 cup chopped tomato
1/4 cup minced fresh parsley
2 Tbsp. sliced ripe olives
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/2 tsp. crushed red pepper flakes
Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Reserve 3/4 cup spaghetti sauce; pour the remaining sauce into a slow cooker. Combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, red pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into pepper cups; place in slow cooker. Cover and cook on low for 4-5 hours or until peppers are tender. Yield: 5 servings.
