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Sausage Recipes Part Two

© Shawn Price

This is Part Two of a series of sausage recipes. Sausage is returning as a popular ingredient. More stores are carrying a variety of lower fat sausage, turkey sausage, and even vegetarian sausage. Enjoy using this versatile food!

*Sauerkraut Balls*
A great autumn dish

8 oz. sausage meat, crumbled
1/4 c. onion, finely chopped
1 (14 oz.) can sauerkraut, well drained & snipped
2 tbsp. dry bread crumbs
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. parsley
1 tsp. prepared mustard
1/4 tsp. pepper & touch of garlic salt
1/4 c. flour
2 eggs, well beaten
1/4 c. milk
1 c. bread crumbs

In skillet, cook sausage and onion until meat is brown. Drain. Add sauerkraut and 2 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, touch of garlic, salt and pepper. Stir into sauerkraut mixture; chill. Shape into small balls. Coat with flour. Add milk to beaten eggs. Dip balls into egg mixture and roll into bread crumbs. Fry in deep fat to brown. Bake in 375 degree oven for 15 to 20 minutes. Can be frozen.

*Water chestnut Sausage Balls*
Great for snacks

1 lb. ground sausage
1/2 tsp. sweet basil
1/3 c. water chestnuts, minced

Combine well. Shape into large marbles. Put in baking dish and sprinkle paprika over. Bake at 375 degrees for 15 minutes; drain off fat. Turn over, sprinkle again with paprika and bake 15 minutes (each side 15 minutes).

--DIP FOR MEAT BALLS:--

1 (8 oz.) pkg. cream cheese
1/2 c. sour cream
1 1/2 tsp. curry powder
1 tsp. lemon juice
3/4 c. chutney

Mix well. Can be put in blender.

Won Tons
Easy to make!

2 lb. pork sausage, unseasoned
1/4 tsp. ginger
1 tsp. garlic bits
3 tbsp. soy sauce
1 tbsp. sugar
1/2 sm. head cabbage
1 carrot
1/2 onion
3 pkg. won ton wrappers

Fry pork sausage with ginger, garlic, soy sauce, and sugar. Cool. Drain well. Shred cabbage, carrot and onion very fine. Mix with meat mixture and 1/4 cup water. Form into almond-size ball. Place in wrapper and fold. Fry in hot oil until brown.

Sausage Quiche
Good for brunches or lunches

8-10 pieces of bread, torn into 1" pieces
3/4 lb. Cheddar cheese, shredded
2 lb. pork sausage , fried & drained
4 eggs, beaten
2 c. milk
Salt and pepper to taste
1/4 tsp. dry yellow mustard (optional)
1 can cream of mushroom soup
1/2 c. milk

Mix all ingredients except the last two. Place into greased 9x13 inch pan. Set overnight, covered. Before baking, mix well 1 can cream of mushroom soup with 1/2 cup milk. Pour over top of mixture. Bake at 350 degrees for 1 hour, uncovered.