Home OUR STORY RECIPES THE PRODUCTS FINDING PRODUCTS OUR FUNDRAISER Main Dish Oriental Sausage Casserole 1 1/2 lb. Blue & Gold Sausage 1 small green pepper, finely chopped 1 cup chopped onion 1 cup chopped celery 2 cup cooked rice 1 cup water chestnuts, sliced 2 pkg. Lipton Noodle soup, dry 4 cups hot water Saute sausage, pour off any liquid. Add green pepper, onions, celery, and rice. Heat together 5 minutes. Add remaining ingredients, and simmer 2-3 minutes. Pour into greased 9x13-in. pan. Bake 30 minutes at 350 degrees. Hearty Rice Casserole 1 can condensed cream of mushroom soup, undiluted (10 3/4 oz) 1 can condensed cream of onion soup, undiluted (10 3/4 oz) 1 can condensed cream of chicken soup, undiluted (10 3/4 oz) 1 lb. lean ground beef, browned and drained 1 lb. Blue & Gold Sausage, cooked until no longer pink and drained 1 large onion, chopped 1 large green pepper, chopped 2 celery ribs, chopped 1 1/2 cups uncooked long grain rice Combine all of the ingredients in a greased 4 quart baking dish. Mix well. Cover tightly and bake at 350 degrees for 60-70 minutes or until rice is tender. Sausage Potato Casserole 1 lb. Blue & Gold Sausage 1 can condensed cream of mushroom soup, undiluted (10 3/4 oz) 3/4 cup milk 1/4 cup chopped onion 1/2 tsp. salt 1/4 tsp. pepper 3 cups sliced peeled potatoes (about 1 1/4 lb.) or 2 lbs. frozen hash browns 1 cup shredded cheddar cheese In a large skillet, cook sausage until it is no longer pink; drain. In a bowl, combine soup, milk, onion, salt and pepper. In an ungreased 11x7x2-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers. Cover and bake at 350 degrees for 1 1/2 hours or until potatoes are tender. Uncover and sprinkle with cheese; return to the oven until the cheese is melted, about 5 minutes. Sausage and Bean Casserole 12 oz. Blue & Gold Sausage 1 green pepper, diced into 1-inch pieces 1 can lima beans, drained (16 oz) 1 can whole tomatoes, undrained (16oz) 1/2 cup quick-cooking rice 1 Tbsp. brown sugar 1 Tbsp. molasses 1 tsp. prepared mustard Crumble sausage into a 2-quart microwave-safe casserole dish. Add green pepper and microwave on high, uncovered, for 6-7 minutes or until sausage is no longer pink, stirring once. Stir in lima beans, tomatoes, rice, brown sugar, molasses, and mustard. Cover. Microwave on high 8-10 minutes, or until boiling, stirring once. Granny's Sausage 1 lb. Blue & Gold Sausage 1 can condensed vegetarian vegetable soup (11 oz) 2 cups cooked rice 1 cup water Fry the sausage in a skillet until brown. Break into small pieces. Drain well. Add the soup, rice and water. Heat until hot through. Add water if the mixture cooks dry. Hearty Italian Chili 1 lb. ground beef 1/2 lb. Blue & Gold Sausage 1 med. Onion 1/2 cup chopped green pepper 1 jar spaghetti sauce (26 1/2 to 30 oz.) 1 can kidney beans, rinsed and drained (15 1/2 oz) 1 can diced tomatoes, undrained (14 1/2 oz) 1 jar sliced mushrooms, drained (4 1/2 oz) 1 cup water 1/3 cup halved sliced pepperoni 5 tsp. chili powder 1/2 tsp. salt Pinch of pepper In a 3-quart saucepan, brown beef, sausage, onion and pepper; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Yield: 6-8 servings (2 1/4 quarts). Black Bean Sausage Chili 1 lb. Blue & Gold Sausage 2 garlic cloves, minced 1/2 cup chopped green pepper 1/2 cup chopped onion 1 can black beans, rinsed and drained (15 oz) 1 can diced tomatoes, undrained (14 1/2 oz) 1 can whole kernel corn, drained (11 oz) 1 can tomato sauce (8 oz) 1 can tomato paste (6 oz) 1/2 cup water 1 Tbsp. chili powder 1 tsp. dried oregano 3/4 tsp. salt 1/2 tsp. dried basil 1/4 tsp. pepper Shredded cheddar cheese, optional In a 3-quart saucepan over medium heat, brown sausage and garlic. Add green pepper and onion. Cook and stir until onion is tender; drain. Add beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese if desired. Yield: 6 servings. Classic Baked Mostaccioli 1 lb. Mostaccioli, uncooked 1 lb. Blue & Gold Sausage, cooked and drained 2 jars Classico di Sicilia(Ripe Olives & Mushrooms) or di Napoli(Tomato & Basil) pasta sauce 4 cups shredded mozzarella cheese Chopped parsley Preheat oven to 350 degrees. Prepare mostaccioli as package directs. In large bowl, combine mostaccioli, sausage, pasta sauce and 2 cups cheese; mix well. Turn into greased 13x9-inch baking dish; cover. Bake 45 minutes or until hot and bubbly. Uncover; top with remaining 2 cups cheese and parsley. Bake 10 minutes longer. Refrigerate leftovers. Sausage-Stuffing Casserole 1 lb. Blue & Gold Sausage 1/2 cup chopped onion 1 medium green of red sweet pepper, chopped 2 Tbsp. butter or margarine, melted 2 1/2 cups herb-seasoned stuffing mix 2 cans cream-style corn (30 oz) 1 tsp. parsley flakes or 1 Tbsp. snipped parsley In a skillet, cook sausage, onion and green or red sweet pepper till vegetables are tender and meat no longer is pink. Drain off excess liquids. Stir melted butter or margarine into 1/2 cup of the stuffing mix; set aside to use as a topper. In a bowl, combine the cream-style corn with sausage, onion, pepper and parsley. Stir in remaining stuffing mix. Spoon into a 2-quart casserole. Spoon the 1/2 cup reserved stuffing mix over the corn mixture. Bake the casserole, uncovered, in a 375 degree oven for about 35 minutes or till the mixture is bubbly and browned. Makes 5-6 servings. Sausage & Italian Veggie Casserole 1 lb. Blue & Gold Sausage, cooked , drained and crumbled 1 box seasoned croutons (5 1/2 oz) 4 eggs 2 cups milk 1 can cream of mushroom soup (10 1/2 oz) 1 pkg Italian style frozen vegetables (16 oz) 1 cup cheddar cheese, grated 1 cup Monterey Jack cheese, grated Line the bottom of a 9x13 inch greased baking dish with croutons. Sprinkle cooked sausage over croutons. Beat eggs and milk in a large bowl, until thoroughly mixed. Add remaining ingredients, mixing well with a spoon. Pour egg mixture over sausage. Bake in a 350 degree oven for 1 hour. This recipe may be prepared ahead and refrigerated overnight before baking. Serves 8. Sausage 'N' Noodle Dinner 1 lb. Blue & Gold Sausage 1 medium head cabbage (about 1 1/2 lb.), thinly sliced 1 large onion, thinly sliced 1 large carrot, shredded 2 tsp. chicken bouillon granules 1/4 cup boiling water 2 cups sour cream 3/4 tsp. salt 1/2 tsp. pepper 8 oz. noodles, cooked and drained Fresh parsley, optional In a large skillet, brown and crumble the sausage; drain. Add cabbage, onion and carrot; mix well. Dissolve the bouillon in water; pour over vegetables. Cover and cook over medium-high heat until the vegetables are tender, about 10-15 minutes. Reduce heat; stir in sour cream, salt and pepper. Heat through. Transfer to a serving bowl; add hot noodles and toss. Garnish with parsley if desired. Yield: 4-6 servings. Quick Sausage Corn Pie 1 lb. Blue & Gold Sausage 4 Tbsp. all-purpose flour 1 tsp. salt 2 1/2 cup tomato juice 1 cup whole kernel corn, drained 1 1/2 cup cooked green beans, drained 1 Pkg. corn muffin mix (6 oz) In non-stick skillet, crumble and brown the sausage; drain. Stir in flour and salt. Gradually add tomato juice, stirring constantly. Cook over medium heat until thickened. Add corn and green beans and mix well. Heat to steaming. Mix corn muffin mix by package directions. Spoon over meat-vegetable mixture. Cover tightly, reduce heat to low, and cook for 15 to 20 minutes or until batter is set and golden brown. Sausage Onion Chili 1 lb. Blue & Gold Sausage 1 lb. ground beef 1 can condensed French onion soup, undiluted (10 1/2 oz) 2 Tbsp. chili powder 1 tsp. ground cumin 1/2 tsp. salt 1/2 tsp. pepper 1 can kidney beans, rinsed and drained (15 1/2 oz) 1 can tomato sauce (8 oz) 1 can tomato paste (6 oz) 1/2 cup water In large saucepan, brown sausage and beef; drain. Add remaining ingredients and mix well; bring to a boil. Reduce heat; cook and stir for 10-15 minutes or until thickened. Yield: 6 servings. Sausage Rueben Casserole 2 cups sauerkraut, drained 1/4 tsp. garlic powder 16 oz. Blue & Gold Sausage, cooked, crumbled and drained 1 stick butter or margarine 1 small onion grated 2 cups grated Swiss or Jarlsburg cheese 1 cup sour cream 4 slices rye bread, cubed Preheat oven to 350 degrees. In a greased 9x13-inch pan layer sauerkraut, sprinkled with garlic powder and onion, sour cream and then crumbled sausage. Lastly, sprinkle with Swiss cheese and bread cubes. Bake 30 minutes. Makes 8 servings. Sunday Sausage Saver 1 lb. Blue & Gold Sausage 1 Pkg. any style pasta (10 oz) 1 Tbsp. grated onion 2 cans tomato soup, diluted or tomato sauce Preheat oven to 350 degrees. Brown sausage and then add onion; drain. Cook pasta according to package directions. Dilute the soup. In a greased baking dish layer half of the pasta, half of the sausage and half of the soup. Repeat layering and sprinkle top with crumbled potato or taco chips, bread crumbs or grated cheese. Bake 45 minutes. Makes 6 to 8 servings. You can add any leftovers you have in the refrigerator to this, or any canned of frozen vegetables. Hearty Italian Sandwiches 1 1/2 lb. Blue & Gold Sausage 1 1/2 lb. lean ground beef 2 large onions, sliced 2 large green peppers, sliced 2 large sweet red peppers, sliced 1 tsp. salt 1 tsp. pepper 1/4 tsp. crushed red pepper flakes 8 sandwich rolls, split Shredded Monterey Jack cheese, optional In a skillet, brown beef and sausage; drain. Place a third of the onions and peppers in a slow cooker; top with half of the meat mixture. Repeat layers of vegetables and meat, then top with remaining vegetables. Sprinkle with salt, pepper and pepper flakes. Cover and cook on low for 6 hours or until vegetables are tender. With a slotted spoon, serve about 1 cup of meat and vegetables on each roll. Top with cheese if desired. Use pan juices for dipping if desired. Yield: 8 servings. Sausage Bean Soup 3/4 lb. Blue & Gold Sausage 1/2 cup chopped onion 1 garlic clove, minced 1 can butter beans, rinsed and drained (15 1/2 oz) 1 can black beans, rinsed and drained (15 oz) 1 can diced tomatoes, undrained (14 1/2 oz) 1 can beef broth (14 1/2 oz) 1 Tbsp. minced fresh basil or 1 tsp. dried basil 2 Tbsp. shredded Parmesan cheese In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with Parmesan cheese. Yield: 4-6 servings. Italian Chicken Breasts 1 lb. Blue & Gold Sausage 1 cup fresh sliced mushrooms 1 clove garlic, minced 24 oz. tomato paste 6 oz. tomato paste 1 1/2 tsp. Italian seasoning 4 boneless, skinless chicken breast halves 1 cup shredded mozzarella cheese Hot cooked pasta Preheat oven to 350 degrees. Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Remove sausage; set aside. Add mushrooms and garlic to drippings; cook and stir until tender. Stir in reserved sausage, tomato sauce, tomato paste and seasoning. Bring to a boil. Reduce heat to low; simmer 15 minutes to blend flavors. Meanwhile, arrange chicken in greased 11x17-inch baking dish. Pour tomato sauce mixture over chicken; cover with foil. Bake 40 minutes; uncover. Sprinkle with cheese; bake 5 minutes more. Serve over pasta. Refrigerate leftovers. Yield: 4 servings. Italian Casserole 1 1/2 lb. Blue & Gold Sausage 1 1/2 lb. ground beef 1 cup chopped onion 1 cup chopped green pepper 15 oz tomato sauce 12 oz tomato sauce 1/2 cup water 1 tsp. dried basil 1 tsp. dried oregano 1 tsp. salt 1 tsp. pepper 1/8 tsp. garlic powder 17 oz. whole kernel corn, drained 4 1/2 oz. sliced ripe olives, drained 1 pkg. wide noodles, cooked and drained (16oz) 8 oz. cheddar cheese, cut into strips In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is browned and vegetables are tender; drain. Add tomato sauce and paste, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add corn and olives; cover and simmer for 5 minutes. Stir in noodles. Pour into two greased 13-in. x 9-in. x 2-in. baking dishes. Top with cheese. Cover and bake at 350 degrees for 25-30 minutes or until heated through. Yield: 16-20 servings. Sausage Hash 1 lb. Blue & Gold Sausage 1 medium onion, chopped 2 medium carrots, grated 1 medium green pepper, chopped 3 cups diced cooked potatoes 1/2 tsp. salt 1/4 tsp. pepper In a skillet over medium heat, brown the sausage. Add onion, carrots and green pepper; cook until tender. Stir in potatoes, salt and pepper. Reduce heat; cook and stir for 20 minutes or until lightly browned and heated through. Yield: 6 servings. Pizza From Scratch 1/4 oz. active dry yeast 1 cup warm water (110 degrees to 115 degrees) 2 Tbsp. vegetable oil 1 tsp. salt 1 tsp. sugar 3 cups all-purpose flour Sauce: 15 oz. tomato sauce 1/2 cup chopped onion 3/4 tsp. Italian seasoning 1/4 tsp. garlic powder 1/4 tsp. salt 1/8 tsp. pepper Toppings: 1/2 lb. Blue & Gold Sausage, cooked and drained 1 can mushroom stems and pieces, drained 1 medium green pepper, sliced 1 1/2 cups shredded mozzarella cheese In a mixing bowl, dissolve yeast in water. Add oil, salt, sugar and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes. Meanwhile, combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-inch circle. Transfer to greased 12-in. pizza pans; build up edges slightly. Bake at 375 degrees for 15 minutes or until lightly browned. Spread sauce over hot crusts; sprinkle with sausage, mushrooms, green pepper and cheese. Bake for 20 minutes or until cheese is melted. Yield: 2 pizzas (8 servings). Italian Shepherd's Pie 1 unbaked pastry shell (9 inches) 1 lb. Blue & Gold Sausage 1 cup cream style-cottage cheese 1 egg 1 1/2 cups warm mashed potatoes (without added milk and butter) 1/4 cup sour cream 1/2 tsp. dried oregano 1/2 tsp. salt 1/8 tsp. pepper 2 tsp. butter or margarine, melted 1 cup shredded cheddar cheese Cherry tomatoes, halved Line an unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 7 minutes. Remove from the oven and remove foil; set aside. Reduce heat to 350 degrees. In a skillet, cook sausage until no longer pink; drain well on paper towels. Place cottage cheese and egg in a blender; cover and process until smooth. Transfer to a large bowl; stir in potatoes, sour cream, oregano, salt and pepper. Place sausage in pastry shell; top with potato mixture. Drizzle with butter. Bake for 50-60 minutes or until set. Sprinkle with cheese; let stand for a few minutes until cheese is melted. Garnish with tomatoes. Yield: 6-8 servings Sausage Florentine Bake 1 1/2 lb. Blue & Gold Sausage 56 oz. crushed tomatoes 1 bay leaf 3 cloves garlic, minced 2 tsp. sugar 1 tsp. dried basil 1/2 tsp. dried oregano 1/2 tsp. salt 1/4 tsp. pepper 4 eggs, beaten 1/2 cup grated Parmesan cheese, divided 1/8 tsp. ground nutmeg 20 oz. frozen chopped spinach, thawed and well drained 1 pkg. extra wide noodles, cooked and drained 4 green onions, sliced 4 cups shredded mozzarella cheese In a Dutch oven, cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Meanwhile, in a bowl, combine eggs, 1/4 cup Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture. In each of two greased 9-in. square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese. Repeat layers. Top each with remaining Parmesan. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 2 casseroles. Note: Casseroles may be frozen before baking. Thaw in the refrigerator. Bake at 350 degrees for 1 hour. Sausage Cheese Olive Loaves 3 loaves (1 lb. each) frozen bread dough 3 lb. Blue & Gold Sausage 1 lb. fully cooked smoked Kielbasa or Polish sausage, cut into 1/2-inch pieces 2 cups shredded cheddar cheese 2 cups shredded mozzarella cheese 1 cup grated Parmesan cheese 6 oz. ripe olives, drained and sliced 6 oz. stuffed olives, drained and sliced 3 Tbsp. butter or margarine, melted Thaw bread dough on a greased baking sheet according to package directions; let rise until nearly doubled. Meanwhile in a large skillet, cook pork sausages until no longer pink; drain. Place in a large bowl. Add Kielbasa, cheeses and olives; set aside. Roll each loaf into a 17-in. x 9-in. rectangle. Spread a third of the sausage mixture on each rectangle to within 1 inch of edges. Roll up jelly-roll style, starting with a long side. Pinch seams; place seam side down on greased baking sheets. Form each into a circle; pinch ends together to seal. Bake at 375 degrees for 25-30 minutes or until golden brown. Brush with butter while warm. Store in the refrigerator or freezer. Yield: 3 loaves. Note: Baked loaves may be frozen when cooled. Thaw at room temperature for 2 hours. Bake at 350 degrees for 30-40 minutes. Sausage Calzones 1/4 oz. active dry yeast 1/2 cup warm water (110-115 degrees) 3/4 cup warm milk (110-115 degrees) 2 Tbsp. olive or vegetable oil 1 1/2 tsp. salt 1 tsp. sugar 3 cups all-purpose flour 1 lb. Blue & Gold Sausage 10 oz. frozen chopped spinach, thawed and well drained 15 oz. ricotta cheese 1/2 cup grated Parmesan cheese 1 Tbsp. minced fresh parsley 1/8 tsp. pepper 2 Tbsp. cornmeal Additional oil 1/2 tsp. garlic salt 1 1/2 cup pizza sauce, warmed In a mixing bowl, dissolve yeast in water. Add milk, oil, salt, sugar and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a skillet, cook sausage until no longer pink; drain. Add spinach, cheeses, parsley and pepper; mix well. Punch dough down; divide into six pieces. On a floured surface, roll each piece into a 8-inch circle. Top each with 2/3 cup filling. Fold dough over filling; pinch to seal. Place on greased baking sheets that have been sprinkled with cornmeal. Brush tops lightly with oil; sprinkle with garlic salt. Bake at 400 degrees for 20-25 minutes or until golden brown. Serve with pizza sauce. Yields: 6 servings. Egg & Sausage Strata 12 slices white bread, crusts removed, cubed 1 1/2 lb. Blue & Gold Sausage 1/3 cup chopped onion 1/4 cup chopped green pepper 2 oz. chopped pimientos, drained 6 eggs 3 cups milk 2 tsp. Worcestershire sauce 1 tsp. dry mustard 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. dried oregano Line a greased 13 x 9 x 2-in. pan with bread cubes; set aside. In a skillet, brown sausage with the onion and green pepper; drain. Stir in pimientos; sprinkle over bread. In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and oregano. Pour over sausage mixture. Cover and refrigerate overnight. Bake, covered, at 325 degrees for 1 hour and 20 minutes. Uncover and bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yields: 12-15 servings. Five Cheese Lasagna 10 oz. lasagna noodles 1 lbs. Blue & Gold Sausage 1 medium onions, chopped 3 garlic cloves, minced 1 cans tomato sauce (29 oz) 1 Tbsp. dried basil 1 tsp. ground nutmeg 1/2 tsp. fennel seed, crushed 1 dash salt 1 dash pepper 20 oz. ricotta cheese 1 lbs. Shredded mozzarella cheese 3 oz. grated Parmesan cheese 3 oz. Romano cheese, grated 1 pkg. sliced provolone cheese, cut into strips 1 1/2 Tbsp. minced fresh parsley Cook noodles in boiling water for 5 minutes; rinse in cold water and drain. Cook sausage, onions and garlic until meat is no longer pink; drain. Add the tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes. Grease a 13 x 9 x 2-in. baking dish. In the dish, layer tomato sauce, noodles, ricotta, mozzarella, Parmesan, Romano and provolone. Repeat layers. Top with more noodles, tomato sauce, mozzarella and parsley. Bake, uncovered, at 375 degrees for 40-50 minutes or until browned and bubbly. Let stand 10-15 minutes before serving. Yields: 12-15 servings. Spicy Sausage Spaghetti 1 lb. Blue & Gold Sausage 3 Tbsp. olive or vegetable oil, divided 3 dried whole red chilies 28 oz. plum tomatoes, drained and chopped 3 garlic cloves, minced 2 Tbsp. minced fresh oregano or 2 tsp. dried oregano 1/2 tsp. salt 1/4 tsp. pepper 3 large sweet red peppers, thinly sliced 4 cups hot cooked spaghetti 1/2 cup minced fresh parsley 1/2 cup shredded Parmesan cheese In a skillet over medium heat, cook sausage until no longer pink. Drain, discarding drippings. Set the sausage aside and keep warm. In a skillet, heat 2 Tbsp. of oil; saute red chilies for 5-8 minutes or until they turn black. Discard chilies; cool oil slightly. Add the tomatoes, garlic, oregano, salt and pepper; simmer for 15 minutes. Stir in red peppers and sausage; heat through. Toss spaghetti with remaining oil. Add tomato sauce; toss to coat. Sprinkle with parsley and Parmesan cheese. Yields: 4 servings. Two-Meat Pizza with Wheat Crust Crust: 1/4 oz. active dry yeast 1 1/2 cups warm water (110-115 degrees) 2 Tbsp. vegetable oil 1 1/4 cups whole wheat flour 2 Tbsp. sugar 1/2 tsp. salt 2 cups all-purpose flour Toppings: 15 oz. pizza sauce 1 tsp. sugar 1/2 cup sliced mushrooms 1/4 cup chopped onion 1/4 cup sliced ripe olives 1/2 lb. Blue & Gold Sausage, cooked and drained 4 oz. Canadian bacon, chopped 2 cups shredded mozzarella cheese In a bowl, dissolve yeast in water; add oil. Combine whole wheat flour, sugar and salt; add to yeast mixture and stir until smooth. Stir in enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place for 15-20 minutes. Punch dough down. Pat dough onto the bottom and 1 inch up the sides of a greased 14-inch pizza pan. Combine pizza sauce and sugar; spread over crust. Sprinkle with mushrooms, onion and olives. Layer with sausage, Canadian bacon and cheese. Bake at 350 degrees for 25-30 minutes or until crust is golden and cheese is melted. Yield: 8 slices Deep-Dish Sausage Pizza 1/4 oz. active dry yeast 2/3 cup warm water (110-115 degrees) 2 cups all-purpose flour 1/4 cup vegetable oil 1 tsp. each dried oregano, basil and marjoram 1/2 tsp. garlic salt 1/2 tsp. onion salt Toppings: 4 cups shredded mozzarella cheese, divided 1 large onion, chopped 2 medium green peppers, chopped 1/2 tsp. each dried oregano, basil and marjoram 1 Tbsp. olive oil or vegetable oil 1 cup grated Parmesan cheese 1 lb. Blue & Gold Sausage, cooked and drained 1 can diced tomatoes, well drained 2 oz. Sliced pepperoni In a mixing bowl, dissolve yeast in water. Add 1cup flour, oil and seasonings; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet, letting dough draper over edges. Sprinkle with 1 cup mozzarella. In another skillet, saute onion, green peppers and seasonings in oil until tender; drain. Layer half of the mixture over crust. Layer with half of the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge. Bake for 400 degrees for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake 10-15 minutes longer or until crust is browned. Let stand 10 minutes before slicing. Yields: 8 slices. Spaghetti Skillet 1/2 lb. ground beef 1/4 lb. Blue & Gold Sausage 1 can tomato sauce (15 oz.) 1 can stewed tomatoes (14 1/2 oz.) 1 cup water 1 can mushroom stems and pieces, drained (4 oz.) 2 celery ribs, sliced 4 oz. uncooked spaghetti, broken in half 1/4 tsp. dried oregano Salt and pepper to taste In a skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until spaghetti is tender. Yields: 4-6 servings. Pasta with Greens 'N' Beans 8 oz. uncooked spiral pasta (3 cups) 1/2 lb. Blue & Gold Sausage 1 small onion, chopped 2 garlic cloves, minced 4 cups escarole or spinach, trimmed and coarsely chopped 1 can white kidney or cannellini beans, rinsed and drained (15 oz.) 1 cup chicken broth 1/3 cup grated Parmesan or Romano cheese Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage, onion and garlic until sausage is no longer pink and onion is tender; drain. Stir in escarole, beans and broth. Cover and simmer for 6-8 minutes or until escarole is wilted and tender. Drain pasta; add to vegetable mixture. Sprinkle with cheese. Yields: 4-6 servings. Italian Stew 1 lb. Blue & Gold Sausage 1 medium onion, chopped 1/2 cup celery, chopped 2 medium carrots, sliced 1/8 inch thick 1/2 tsp. Italian seasoning 1/4 tsp. dried basil 1/4 tsp. salt 1/4 tsp. pepper 2 cups water 1 can Italian stewed tomatoes (14 1/2 oz.) 1 can condensed tomato soup, undiluted (10 3/4 oz.) 3/4 cup uncooked instant rice In a skillet, cook the sausage until no longer pink; drain. Add the onion, celery, carrots, Italian seasoning, basil, salt and pepper. Cook and stir over medium heat for 5 minutes or until the vegetables are crisp-tender. Stir in the water, tomatoes, and soup; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice; cover and cook for 10 minutes or until tender. Yield: 6 servings. Pizza In A Pot 1 lb. Blue & Gold Sausage 1 can crushed tomatoes (28 oz.) 1 can chili beans (15 1/2 oz.) 1 can black beans, rinsed and drained (15 oz.) 1 can sliced ripe olives, drained (2 1/4 oz.) 1 medium onion, chopped 1 small green pepper, chopped 2 garlic cloves, minced 1/4 cup grated Parmesan cheese 1 Tbsp. quick-cooking tapioca 1 Tbsp. dried basil 1 bay leaf 1 tsp. salt 1/2 tsp. sugar Hot cooked pasta Shredded Mozzarella cheese, optional In a skillet over medium heat, cook the sausage until no longer pink; drain. Transfer to a slow cooker. Add the next 13 ingredients; mix well. Cover and cook on low for 8-9 hours or until slightly thickened. Discard bay leaf. Stir before serving over pasta. Sprinkle with mozzarella cheese if desired. Yield: 6-8 servings. Sausage Rice Scramble 2 cups cooked rice 1 1/4 cups cooked Blue & Gold Sausage (1/2 pound uncooked) 1/4 cup thinly sliced green onions 4 eggs 3/4 cup milk 1/2 tsp. dried oregano 1/2 tsp. salt 1/2 tsp. pepper In a large skillet over medium heat, combine rice, cooked sausage and onions; heat through. In a bowl, beat eggs, milk, oregano, salt and pepper; add to rice mixture. Cook and stir until the eggs are completely set. Yield: 4 servings. Sausage Cabbage Stir-Fry 1 lb. Blue & Gold Sausage 8 cups thinly sliced green cabbage (1 small to medium head) 1 cup shredded carrot (2 carrots) 1/4 cup chopped onion (1 small onion) 1 clove garlic, minced 1/4 tsp. salt 1/4 tsp. celery seed 1/4 tsp. pepper 1/4 tsp. caraway seed, crushed, optional 2 tsp. hot pepper sauce Preheat a 12-inch heavy skillet over medium-high heat. Stir-fry sausage bits until extra crisp. Remove sausage and drain all but 2 tablespoons of drippings from pan. Reduce heat; add cabbage, carrots and any other fruits or vegetables you have on hand. Cover and cook 5 minutes, stirring twice. Add seasonings and stir-fry 5 minutes longer. Return sausage to pan and heat through. Makes 4 servings. Slow-Cooked Spaghetti Sauce 1 lb. Blue & Gold Sausage 1 medium onion, chopped 2 cans diced tomatoes, undrained (14-1/2 oz. each) 1 can tomato sauce (8 oz.) 1 can tomato paste (6 oz.) 1 bay leaf 1 Tbsp. brown sugar 4 garlic cloves, minced 2 tsp. dried basil 2 tsp. dried oregano 1 tsp. salt 1 tsp. dried thyme Hot cooked spaghetti In a skillet, cook Sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve over Spaghetti. Yield: 6-8 servings. Cheesy Sausage Stromboli 5 cups all-purpose flour 2 Tbsp. sugar 2 tsp. salt 2 pkgs. active dry yeast (1/4 oz. each) 1 1/2 cup warm water 1/2 cup warm milk 2 Tbsp butter or margarine, melted 2 lb. Blue & Gold Sausage 4 cups shredded mozzarella cheese 3 eggs 1 tsp. minced fresh basil or 1/4 tsp. dried basil 2 Tbsp. grated Parmesan cheese In a mixing bowl, combine flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined. Turn onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a skillet, cook sausage until no longer pink; drain and cool. Stir in mozzarella, 2 eggs and basil; set aside. Punch dough down; divide in half. Roll one portion into a 15-in.x 10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectangle to within 1 in. of edges. Fold dough over filling; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with parmesan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves. Sausage Bean Burritos 3/4 lb. Blue & Gold Sausage 1/2 cup chopped green pepper 1/3 cup chopped onion 1 can black beans, rinsed and drained (15 oz.) 1 1/2 cups cooked long grain rice 1 1/2 cups salsa, divided 10 flour tortillas 1 cup shredded cheddar cheese, divided (4oz.) In a large saucepan, cook sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in beans, rice and 1 cup salsa; mix well. Spread about 1/2 cup sausage mixture down the center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up and place, seam side down, in a greased 13-in. x 9-in. x 2-in. baking dish. Top with remaining salsa. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 10 Burritos. Sausage Soup 1 lb. Blue & Gold Sausage 1/2 onion, chopped 2 celery ribs, chopped 7 cups water 3/4 cup chopped broccoli 3/4 cup chopped cauliflower 1 carrot, grated 5 medium potatoes, peeled and cubed 7 fresh medium mushrooms, chopped (optional) 10 1/2 oz. can cream of cushroom coup 1 Tbsp. chicken couillon granules 2 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. basil 1/2 cup processed American cheese spread Brown the sausage, onion and celery in a large soup pot. Add water, broccoli, cauliflower, carrot, potatoes, mushrooms if desired, cream of mushroom soup, bouillon, garlic and onion powders and basil. Simmer slowly, stirring occasionally, for about 2 hours. Add cheese just before serving, stirring to mix well. Serve with garlic bread. Crazy Crust Pizza 1 1/2 lb. Blue & Gold Sausage 1/2 cup thinly sliced pepperoni 1 cup flour 1 Tbsp. pizza or Italian seasoning 2 eggs 2/3 cup milk 1 onion, chopped (optional) 1 green pepper, chopped (optional) 1 can mushroom stems and pieces, drained (optional) Other favorite toppings: 1 jar spaghetti sauce (15 oz.) 2 cups shredded Mozzarella cheese Brown the sausage in medium skillet until no longer pink. Drain and set aside. Lightly grease 12- or 14-inch pizza pan or 15 1/2 x 10 1/2 x 1-inch jellyroll pan. Mix flour, seasoning, eggs and milk and pour into pan, tilting pan to completely cover bottom. Arrange meat and toppings of your choice. Bake on low oven rack at 375 degrees for 20 to 30 minutes until crust is lightly browned. Remove from the oven, spread sauce over pizza and sprinkle with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted. Sausage & Onion Soup 1 lb. Blue & Gold Sausage 2 large yellow onions 2 Tbsp. butter or margarine 2 garlic cloves, minced 1 tsp. brown sugar 2 cans single-strength beef broth (13 3/4 oz. each) 1/2 cup dry white wine 1/2 cup water 1 tsp. Dijon-style mustard 1 Tbsp. chopped parsley Fresh ground black pepper Pinch off 1-inch pieces of sausage to make approximately 32 free-form patties; cook sausage patties (1/2 at a time) in Dutch oven until browned on both sides. Remove patties; keep warm. Pour off drippings. Cut onions in half lengthwise; cut into thin slices. Add butter and onions to same Dutch oven; cook and stir over medium-high heat 5 minutes. Add sausage patties, beef broth, wine, water and mustard; bring to a boil. Season with pepper to taste. Garnish with parsley. Yields 4 servings. Sausage Lasagna 3/4 lb. Blue & Gold Sausage 3/4 lb. ground beef 1 large onion, chopped 3 Tbsp. olive oil, divided 4 cans spicy tomatoes with chili peppers, drained (10 oz. each) 3 tsp. Italian seasoning 2 tsp. cumin 2 tsp. seasoned salt 12 corn tortillas; cut into strips 2 eggs 1 lb. Ricotta cheese 4 cups shredded mozzarella cheese, divided Preheat oven to 350 degrees. In skilled brown sausage and beef with onion in 1 tablespoon of the olive oil; drain. Mash tomatoes with fork and add Italian seasoning, cumin and seasoned salt; mix well. Add tomato mixture to sausage mixture. Simmer 30 minutes. Meanwhile, butter 12x8x2-inch pan with 1 tablespoon of the olive oil, then line pan with a single layer of tortilla strips. Beat eggs and mix with ricotta cheese and 3 cups of the mozzarella cheese. Spoon 1/2 of the sausage mixture over the tortilla strips. Add 1/2 of the cheese mixture. Repeat layers of tortilla strips, meat mixture and cheese mixture. Top with final layer of tortilla strips brushed with remaining 1 tablespoon olive oil and sprinkle with remaining 1 cup mozzarella cheese. Bake 30 minutes or until heated through. Let stand 20 minutes before serving. Makes 10-12 servings. Skillet Pasta w/Sausage 1/2 lb. Blue & Gold Sausage, crumbled 1 large onion, coarsely chopped 1 large clove garlic, minced 2 cans diced stewed tomatoes (14 1/2 oz. each) 1 can tomato sauce (8oz.) 1 cup water 8 oz. uncooked Rigatoni or spiral pasta 8 mushrooms, sliced Grated Parmesan cheese and parsley (optional) In large skillet, brown sausage. Add onion and garlic. Cook until onion is soft; drain. Stir in stewed tomatoes, tomato sauce, water and pasta. Cover and bring to a boil; reduce heat. Simmer, covered, 25 to 30 minutes or until pasta is tender, stirring occasionally. Stir in mushrooms; simmer 5 minutes. Serve in skillet garnished with cheese and parsley, if desired. Makes 4 servings. Mexican Casserole 4 oz. green chilies 1 lb. Monterey Jack cheese, shredded 1 lb. cheddar cheese, shredded 4 eggs, separated 1 lb. browned Blue & Gold Sausage 1/2 tsp. salt 1/2 tsp. pepper 2/3 small can evaporated milk 1 Tbsp. flour Mix shredded cheese and chilies; put in casserole. Mix egg yolks, milk, flour, salt and pepper in small bowl with mixer. Beat egg whites until stiff; fold into egg yolk mix. Put browned sausage over cheese mix in casserole. Add egg mix over sausage. Puncture with fork until mixed. Bake at 350 degrees for 40 minutes in 9x13" pan. Rice & Sausage Casserole 1 cup raw rice 1/2 lb. Blue & Gold Sausage, crumbled 1/4 cup oil 8 oz. processed American cheese 1 cup milk 1/2 cup chopped green onions 1/2 cup chopped bell peppers 1 Tbsp. parsley flakes 1/2 tsp. pepper 1/2 tsp. salt Cook rice following package directions. Brown crumbled sausage. Next to the cooked rice add, the oil, the cheese and the milk (it will be soupy). Add sausage, peppers, onions, parsley, salt and pepper. Cook in casserole covered for 30 minutes at 350 degrees. Tex-Mex Skillet Casserole 1 lb. Blue & Gold Sausage 1 cup diced onions Diced jalapeno peppers to taste 1 cup chopped bell pepper 1 pkg. elbow macaroni 1 can stewed tomatoes (16 oz.) 1 cup milk 1 cup sour cream 2 Tbsp. sugar 1 Tbsp. chili powder 1 tsp. salt Saute' sausage in skillet until brown; drain. Add onions, jalapeno peppers and bell peppers. Saute' until onions are transparent. Add Macaroni, tomatoes, sour cream, milk, sugar chili powder and salt. Cover with lid and simmer for 20-25 minutes, or until macaroni is tender. Serve with chips. Yield: 8 servings. Sausage Casserole 1 1/2 lb. Blue & Gold Sausage 4-5 green onions including tops, chopped 1 medium bunch celery including leaves, chopped 1 large green pepper, chopped Salt and pepper to taste 2 pkgs. dry chicken noodle soup mix 4 1/2 cups boiling water 1 cup raw brown rice 1 can sliced water chestnuts, drained (8 oz.) 1/4 cup slivered almonds In a large heavy skillet cook the sausage, stirring until crumbled. Remove from drippings and reserve. Pour off all but 2-3 tablespoons of drippings. Saute' the onions, celery, and green pepper, seasoning to taste. In a saucepan cook the chicken noodle soup in the boiling water for about 7 minutes. Add the brown rice and water chestnuts. Remove from the heat and add the sausage and sautéed vegetables. Turn the mixture into a large casserole dish. Sprinkle with almonds, and cover. Bake in a 350 degree oven for 1 hour and 30 minutes to 2 hours. Remove the cover for the last 30 minutes of baking. Serves 8 to 10. Hoppin' John 1 lb. Blue & Gold Sausage, broken into small chunks 4 cups water 1 large onion, roughly minced 2 cups purple hull or crowder peas Salt Hot Sauce Steamed rice Cornbread In a Dutch oven lightly brown the sausage. Drain. Add the water, onion, and peas. Bring to a boil, cover, and simmer, stirring occasionally, until the pot liquor thickens. Add salt and hot sauce to taste. Serve over steamed rice with cornbread. Serves 4 to 6. Italian-Style Meat Loaf 1 lb. ground Beef 6 oz. Blue & Gold Sausage 1 can Italian style stewed tomatoes 1 cup fresh bread crumbs 1/2 cup chopped onions 1/2 cup chopped green pepper 1 egg, beaten Mix all ingredients together completely. Bake in oven 1 hour at 350 degrees. Sausage & Corn Chili 1 lb. Blue & Gold Sausage 1 Tbsp. dried minced onion 1 can kidney beans, rinsed and drained (16oz.) 1 can whole kernel corn, drained (15-1/4 oz.) 1 can tomato sauce (15oz.) 2/3 cup picante sauce 1/2 cup water 1 tsp. chili powder Salt & pepper to taste In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Simmer, uncovered, for 5-10 minutes or until heated through. Yield: 6 servings Sausage & Broccoli Manicotti 1 pkg. manicotti shells (8oz.) 2 cups small-curd cottage (16oz.) 1 pkg. frozen chopped broccoli, thawed and well drained (10oz.) 1 1/2 cups shredded mozzarella cheese, divided (6oz.) 3/4 cup shredded Parmesan cheese, divided 1 egg 2 tsp. minced fresh parsley 1/2 tsp. pepper 1/8 tsp. garlic powder 1 lb. Blue & Gold Sausage 4 cups meatless spaghetti sauce 2 garlic cloves, minced Cook manicotti shells according to package directions. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder. Set aside. In a skillet, cook the sausage over medium heat until no longer pink, drain. Add spaghetti sauce and garlic. Spread 1 cup meat sauce in a greased 13"x9"x2" baking dish. Rinse and drain shells; stuff with broccoli mixture. Arrange over sauce. Top with remaining sauce. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350 degrees for 40-50 minutes or until heated through. Yield: 6-8 servings. Sausage Chowder 2 lbs. Blue & Gold Sausage 30 oz. ranch style beans 30 oz. stewed tomatoes 2 cups diced tomatoes 15 oz. diced tomatoes and green chili (Rotel) 15 oz. whole kernel corn, undrained 1 large onion, chopped 1 celery stalk, chopped 1 green bell pepper, chopped 1 bay leaf 1 1/2 tsp. seasoned salt 1 tsp. garlic salt 1 tsp. chili powder 1/2 tsp. thyme 1/4 tsp. pepper Brown sausage and drain well. Mix all ingredients in slow cooker or crock pot. Cook on low heat for one hour. Serve with corn chips or crackers. Our Story Our Products Contact Us © 2005 by BLUE AND GOLD SAUSAGE CO. Proudly created with Wix.com