You can use any hard or semi-hard for this recipe.

What you need

• ½ pound homemade Thuringer sausage, cubed
• Pickled cocktail onions
• Pickled black olives
• 1 tablespoon olive oil
• 1 teaspoon liquid from the pickled onions
• ½ teaspoon sugar
• Toothpicks

Steps to make it

1. Alternate chunks of sausage with onions and olives on the toothpicks.
2. Combine the oil, pickling liquid, and sugar and mix well.
3. Pour over spears and serve.

Serves 6-8.

Posted in recipes

Ingredients Needed

• The Sausage is on the inside in this dish
• 1 pound bulk country-style sweet sausage
• 3 cups mashed potatoes
• 2 eggs, well beaten
• 2 tablespoons water
• 1 cup dry breadcrumbs
• 2 tablespoon grated Parmesan cheese
• ½ teaspoon basil
• ½ teaspoon oregano
• 1 tablespoon parsley, chopped
• 1 teaspoon finely grounded white pepper
• Dash of cayenne (optional)

How to make it

1. Form the sausage meat into small balls.
2. Coat each ball with mashed potatoes. This is a rather tedious procedure. It will help if the potatoes are slightly stiff.
3. Make a wash with the eggs and water.
4. Combine the bread crumbs with the remaining ingredients.
5. Dip each ball into the egg wash and then gently roll it in the seasoned bread crumbs. Place the balls on a baking sheet and let then rest for an hour or so to allow the crumb coating t set.
6. Deep fat fry the balls at about 375F. until they are golden.

Serve hot.

Serves 8 – 10 people.

Posted in Appetizers

Liverwurst and onions…and mayonnaise…Romeo and Juliet…springtime…need I say more? This is a classic combination, easy to prepare and delicious.

Ingredients Needed

• ½ pound homemade liverwurst Mayonnaise
• 1 small Bermuda onion, sliced very thin
• Stuffed green olives, sliced
• Toasted round of Italian bread

How to make it

1. Mash the liverwurst with just enough mayonnaise to moisten it slightly.
2. Place a thin slice of onion on each toast round. Spread liverwurst over the onion and garnish with the sliced olives.

Serves 8 to 10.

Posted in Snack-Recipes

Here’s a new twist – the sausage is on the outside. Can you already imagine how tasty this will be because of it? You will feel some intense new flavors with this recipe.

Here are the ingredients you need

• ½ pound braunshweiger
• Stuffed olives
• Pickled cocktail onions
• Chopped parsley

1. Mash the braunschweiger with a fork and then form balls around the individual olives and onions.
2. Roll each ball in chopped parsley. Chill before serving.

Serves 10 – 12 people, and it ment to be an appetizer.

Posted in recipes

Ingredients you will need

• 1 pound sweet Italian – style sausage, removed from casing and crumbled
• 1 recipe pizza or pie dough
• Olive oil
• 8 ounces mozzarella or Swiss cheese, grated

How to make the Cheese And Sausage Roll

1. Crumble the sausage in a skillet and sauté over medium heat until lightly browned, about ten minutes. Remove the meat with a slotted spoon and set aside.
2. Roll out the dough into a rectangle about twelve by eighteen inches and about a quarter of an inch thick.
3. Brush the dough with olive oil leaving a one – inch border all around.
4. Spread the sausage on the dough and top with the grated cheese.
5. Roll up the dough, jelly roll fashion, being careful to tuck in the ends and seal the edges.
6. Place the roll carefully on a greased cookie sheet, seam down, and bake in a pre-heated 375F.oven for thirty to forty-five minutes or until the crust is crispy and golden.
7. Cool about twenty minutes and slice into half-inch thick serving pieces.

This recipe will serve a total of eight to 10 people.

Optional Pie Crust Dough:

What you need:

• 2cups sifted flour
• 1 teaspoon salt
• 2/3 cup vegetable shortening
• 4-6 tablespoons ice water

Steps to make the Pie Crust Dough

1. Sift the flour and salt together in a large mixing bowl
2. Blend in the shortening, piece by piece, with a pastry blender.
3. Sprinkle the ice water on, one tablespoon at the time, mixing it well into the dough. Use only enough water to form the dough into a ball that holds together.

Posted in pastry-recipes

Hearty and tasty sausage recipes, is what you can expect to find on this website now and in the future.

Here is our first recipe, that we hope you will enjoy, as much as we do.

You can prepare each of these dishes in advance, except for beating the eggs, so that when you return home, everything is just about ready to slide into the oven. This recipe will serve a total of six hungry people.

Total Cooking time will be a total of 35 minutes.

Here is the Action Plan.

Prepare and refrigerate all dishes. Preheat oven to 350F Place potato casserole on the bottom shelf of preheated oven. When casserole has been in oven for 20 minutes, lay sausage links on top of the potatoes, and put muffins on top shelf of oven. Continue to cook both dishes for another 15 minutes. Serve potatoes and sausage right from the casserole, and arrange muffins on platter.

Italian-English Muffins

6 English muffins, halved
Olive oil
12 slices tomato
Oregano
12 slices Mozzarella cheese

Brush the cut side of the muffins lightly with olive oil, place on wire racks in a large shallow roasting pan, and lay a tomato slice on each muffin half. Sprinkle with oregano and top with cheese. Place the pan on the top shelf of a preheated 350F oven for 15 minutes, or until cheese is melted and lightly browned and tomatoes are cooked.

Note: The muffins come out crunchy enough for us in the process of baking on wire racks, but, if desired, you can toast them slightly before adding other ingredients. This recipe is also a fine way of using up leftover toasted muffins.

Potato and Sausage Casserole

• 4 large potatoes, peeled, whole
• 2 tablespoons butter, melted
• 1 medium onion, finely chopped or grated
• 6 eggs
• 1/4 cup milk
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• White pepper to taste
• 1 tablespoon fresh parsley, chopped
• 12 brown and serve sausages

Parboil potatoes in salted water for 10 minutes. They should be quite firm. Allow them cool. (If you’re in a hurry, the cooling can be hastened by running cold water over them.) Butter an 11-inch by 7-inch baking dish. Grate the potatoes coarsely into the dish. Sprinkle onion on top. Beat the eggs with the milk, salt, nutmeg, and pepper until they are light, at least 5 minutes. Stir the parsley into the eggs.

Pour the egg mixture over the potato, mixing just enough to smooth the potato into an even layer. Place the baking dish on the bottom shelf of preheated 350F oven. Bake for 20 minutes. Then lay the sausages on top of the potato casserole, and continue baking for another 15 minutes, or until a knife inserted in the center comes out clean. Allow the potato casserole to rest for about 5 minutes before serving, so that it may be cut neatly into squares.

You can look forward to more exciting and tasty easy sausage recipes very soon!

Posted in introduction