Best 3 Sausage Surprise Recipes

RACHAEL RAY'S PASTA WITH BROCCOLI AND SAUSAGE W/RICOTTA SURPRISE

Steps:

• Cook pasta according to package directions until al dente.
• Heads up, you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
• In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper.
• Reserve the ricotta mixture on the countertop and let it come up to room temperature The flavors of the cheese and lemon will develop as the cheese warms up.
• Preheat a large skillet over medium-high heat with the EVOO.
• Add the sausage and break it up with the back of a wooden spoon into a small bite-size pieces.
• Really go at breaking the meat up; it will make a difference in the end.
• Cook the meat until brown, about 4 to 5 minutes.
• While the sausage is browning, prepare the broccoli.
• Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
• Once the sausage is brown, remove it to a paper-towel-lined plate.
• Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes.
• Add the garlic and red pepper flakes and continue to cook 2 minutes more.
• Add the sausage back to the skillet along with the chicken stock.
• Ladle in some cooking water from the pasta and bring up to a simmer.
• Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes.
• Add the lemon juice, parsley, and cooked, well-drained pasta.
• Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors.
• Turn the heat off, add the grated cheese, and toss to combine.
• To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with the hot pasta.
• Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.

SURPRISE SAUSAGE BUNDLES

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in the sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool. , In a large bowl, combine contents of the roll mix and its yeast packet. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes. , Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes. , Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in a freezer container, separating layers with waxed paper. To use, reheat bundles on a greased baking sheet in a preheated 325° oven until heated through.

SAUSAGE/EGG CASSEROLE SURPRISE

Steps:

• 1. Crumble the sausage, and cook over medium heat until browned. Drain the sausage on paper towels to remove any excess grease.
• 2. Combine the mustard powder, salt, eggs, and milk in a bowl.
• 3. Add the sausage, bread, and cheese. Then gently stir to incorporate.
• 4. Grease a 9x13 inch baking dish (or ceramic baking bowl) with butter, and then add the casserole mixture. Spread into an even layer.
• 5. Let cool overnight in the fridge. Cover with some cling foil to keep the casserole from absorbing any odors from the fridge. This step is important because it give the ingredients a chance to get to know each other.
• 6. The following morning, preheat your oven to 350f (175c), and begin waking up your sleeping guests.
• 7. Cover the dish with foil, and bake 45 to 60 minutes, or until the eggs are beginning to set.
• 8. Uncover, reduce heat to 325f (165c), and then bake an additional 30 minutes, or until eggs are firmly set.
• 9. Remove from the oven, tell your guests that breakfast is ready, and then serve immediately. Don't forget to mention to your sleepy-eyed guests that the serving dish is hot, hot, hot.
• 10. This is one of my holiday specials. I place the dish on a trivet on one of my sideboards; along with some homemade buttermilk biscuits, butter, honey, and assorted jams. The plates and utensils; along with coffee and juice are at the ready for my guests to dig in...
• 11. Keep the faith, and keep cooking.