• 2 cups All Purpose flour
• 1 Tbs baking powder
• 1/4 tsp salt
• 1/2 tsp cayenne pepper
• Dash of black pepper
• 6 tablespoons unsalted butter, chilled but not frozen
• 1/4 cup diced red bell pepper
• 1 jalapeño, seeded and diced
• 4 scallions, chopped
• 1 1/2 cup extra sharp yellow cheddar, grated (extra for topping)
• 1 cup extra sharp white cheddar, grated
• 8 ounces sausage, cooked and crumbled
• 1/2 cup buttermilk
• 2 eggs
• Sea salt (for topping)

How to Prepare

Make approx. 16

1. Pre-heat oven to 400° F. Flour counter surface to work on.
2. Cook and crumble sausage. Set aside.
3. Combine buttermilk with 1 egg. Remove yolk from remaining egg and mix with 1 tsp water. Set aside.
4. Sift together all of the dry ingredients into a large mixing bowl.
5. Using a blender or knives, cut butter into the dry ingredients until the mixture is coarse and crumbly. By spatula or hand, gently mix in the red bell pepper, jalapeño, scallions, cheese and sausage until all ingredients are well incorporated.
6. Form a well in center of the ingredients, add buttermilk and egg mixture and lightly mix to combine. Should easily form into dough. If it is too dry, add a small amount more of buttermilk.
7. Turn dough out onto surface and roll out to 1/2 inch thickness.
8. Using a biscuit slicer, cut and place scones onto baking pan, about 1/2 inch apart. Brush tops of scones with egg yolk water mix. Top half of the scones with a little bit of cheese. Top the other half with a pinch of sea salt.
9. Bake for 18 – 20 minutes, tops should be golden brown.

• 1 1/4 cups all-purpose flour
• 3/4 cup old-fashioned oats
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/3 cup butter, melted
• 2 eggs, large
• 1 cup buttermilk
• 6 oz sausage, cooked and crumbled
• 2 tsp grated Parmesan cheese

How to Prepare

1. Preheat the oven to 400 degrees F.
2. Grease a 12 cup muffin tin or line with baking liners.
3. In a large mixing bowl, stir together all dry ingredients.
4. In an additional bowl, mix together the melted margarine, egg substitute, and buttermilk. Combine the wet ingredients to the dry and mix until just blended. Fold in sausage and Parmesan cheese.
5. Spoon into the prepared muffin cups. Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched.
6. Cool in muffin tins on a wire rack.

• 2 cups all-purpose flour, additional to dust work space
• 6 tablespoons sugar
• 1 Tbs baking powder
• 1/2 tsp salt
• 6 Tbs cold butter (unsalted), cut into small pieces
• 1/2 cup half-and-half
• 2 Tbs maple syrup, additional syrup for topping scones
• 2 country sausage, cooked and crumbled

How to Prepare

Preheat oven to 425 degrees.

In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Mix in butter with blender or by hand. Mixture should be coarse crumb consistency. Stir in 1/2 cup half-and-half, 2 tablespoons maple syrup until mixture is just moistened. Fold in crumbled sausage. Be careful not to mix too much.

On a lightly floured surface, knead dough gently, about 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges and place on a baking sheet, 2 inches apart. Brush tops with remaining 1 Tbs of sugar and maple syrup. Bake until golden brown, 12 to 15 minutes.

Let cool on a wire rack.

Recipe can be adjusted to feature Medium OR Hot Country sausage depending on how spicy you would like it.

Ingredients

• 3 tablespoons olive oil
• 1 lb Italian Sausage
• 1 1/2 pounds mushrooms
• 1 teaspoon dried thyme
• Pinch of salt
• 1 (15oz) container part-skim ricotta
• 2 eggs, lightly beaten
• 3 cups shredded, part-skim mozzarella cheese
• 1 bag (10 oz) fresh spinach leaves, torn into smaller pieces
• 2 tablespoons dried basil
• 1 teaspoon dried oregano
• Pinch black pepper
• 5 cups tomato sauce
• 12 sheets lasagna noodles
• Nonstick cooking spray

How to Prepare

Preheat the oven to 375 degrees.

Fill a 9×13 casserole dish with hot water. Place the noodle into the hot water and let them soak for about 10 minutes.

As the noodles are soaking, in a large sauce pan heat 1 tablespoon of olive oil over medium-high heat. Add sausage and heat thoroughly while crumbling. Drain. Add the remaining olive oil and heat over medium-high. Add the mushrooms, thyme and a pinch of salt. Cook for about 12 minutes. Mushrooms will be soft and tender when done. Set aside.

In a large bowl, combine the ricotta and eggs. Mix well. Add 1 cup of mozzarella, spinach, basil and oregano; season with salt and pepper and stir.

Drain the water from the noodles and lay flat on a paper towel.

In the dry casserole dish, spread 1 cup of tomato sauce into the bottom of the pan. Layer 4 sheets of lasagna on top of the sauce. Spread half of the ricotta mixture onto the noodles and cover with half the mushrooms. Repeat process ending with remaining 4 sheets of lasagna covered by tomato sauce and topped with 2 cups of mozzarella cheese.

Lightly spray a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, place the spray-side down. Bake at 375 degrees for 45 minutes.

After 45 minutes, remove foil and bump the oven temperature up to 450F. Cook for about 10 minutes until cheese browns a little.

Remove from the oven and let stand for 5 – 10 minutes before cutting.

Ingredients

• 2 Tbs olive oil
• 1 cup mushrooms, finely diced
• 1 cup sausage (Italian, Country, Hot Country), cooked and crumbled into small pieces
• 1 cup tasty grated cheese
• 6 shallots, chopped
• 2 eggs
• 1 cup fresh breadcrumbs
• 1/4 cup flat leaf parsley, finely chopped
• 3 sheets ready rolled puff pastry, partially thawed
• 2 Tbs sesame seeds
• Sweet chili sauce for dipping

How to Prepare

Preheat oven to 400°. Line 2 baking sheets with baking/parchment paper.

In a large non-stick skillet over high heat, add oil and mushrooms and cook for 6 minutes (until all moisture evaporates) while stirring occasionally. Set aside to cool.

Drain excess moisture from mushrooms and transfer to a large bowl. Add sausage, cheese, shallots, 1 egg, breadcrumbs and parsley. Season with salt and pepper and mix until well combined.

Lightly whisk the remaining egg. Cut the pastry in half. Spoon sausage and mushroom mince mixture along one long edge. Brush the opposite edge of a pastry sheet with beaten egg and roll into form. Press pastry edges to secure. Repeat with the remaining mixture and pastry.

Brush the top each roll with beaten egg and sprinkle with sesame seeds. Cut each roll into 4 or 6 smaller ones and place onto baking trays, pastry seam side down. Bake for 18-20 minutes or until pastry is golden and ?lling cooked through.

Serve hot with sweet chili sauce.

• 6 bratwursts, sliced into 1” pieces
• 1/2 Tbs oil
• 1 cup cheddar cheese, shredded
• 4 medium potatoes, peeled and cut into chunks
• 8 oz green beans
• 1 onion, chopped
• 1 10 1/2 oz can cream of mushroom soup
• 1 cup milk or cream

How to Prepare

Preheat oven to 350 degrees. Butter a casserole dish and set aside. Bring pot of water to boil and add potatoes. Cook until tender, drain and set aside.

In a skillet, add oil and cook bratwurst over medium heat until cooked through. Drain and add to a large bowl. Mix in potatoes and all remaining ingredients. Pour into buttered casserole dish, cover and bake for 45 minutes.

• 2 14 oz cans sauerkraut
• 1 large onion, chopped
• 2 crushed garlic cloves
• 1/4 cup born sugar
• 1/4 cup apple sauce
• 1/4 cup peeled apples, chunked
• Salt and Pepper, to taste
• 1 bay leaf
• 1 lb package bratwurst, sliced into 1-2” pieces
• 4 -6 potatoes, peeled and cut to 1” squares

How to Prepare

Preheat oven to 350°. Drain and rinse sauerkraut in a colander.

Add all ingredients to large bowl and mix well. Pour into large casserole dish and cover. Bake for 1 1/4 to 1 1/2 hours.

• 2 Tbs vegetable oil
• 2 medium red potatoes, cut into 1/4” slices
• 2 fully cooked bratwurst, cut into 1” pieces
• 1 small onion, chopped
• 1/3 cup chopped green pepper
• 2 Tbs soy sauce
• 1 Tbs orange juice
• 1/2 tsp dried basil
• Salt and Pepper to taste

How to Prepare

Over medium-high heat, heat oil in a heavy skillet. Add the potatoes and cover. Cook for 6 minutes or until browned and crisp-tender. Stir occasionally.

Stir in green pepper, bratwurst and onion. Cook for 5 minutes, stirring often. Heat until meat is cooked thoroughly.

In a small bowl, combine the remaining ingredients. Add to the skillet and cook 1-2 minutes longer. Stir to coat meat and vegetables evenly.

• 1 lb ground chorizo sausage
• 1 pkg (8oz), cream cheese, softened
• 1 cup parmesan cheese, shredded
• 1 lb jalapeno peppers
• Dipping sauces (ranch dressing, salsa, melted cheese)

How to Prepare

Preheat oven to 425 degrees.

Halve jalapenos (lengthwise) and remove seeds.

In a skillet over medium heat, brown chorizo and then drain residual grease. Pour into large mixing bowl and add remaining ingredients. Mix thoroughly. Spoon 1-2 Tbs of mixture into each jalapeno half and place halves in a baking dish. Bake until bubbling and lightly browned, about 20-25 minutes. Eat as is or dip into sauces!

Ingredients

• 4 apples (Granny Smith, Pink Lady or McIntosh work well)
• 3 Tbs honey
• 1/2 cup water
• 1 tsp ground cinnamon
• 1 lb Bratwurst
• 2 Tbs coarse-grain mustard
• 2 bunches of watercress
• 1 1/2 Tbs sesame oil
• Salt and black pepper, to taste

How to Prepare

Pre-heat broiler to high.

Core and cut apples into eighths but do not peel. Place apples, water, cinnamon and honey in saucepan and cook over low heat until apples begin to fall apart, about 15 minutes. Turn off heat and cover to keep warm.

Place sausages on baking sheet with the sliced side up. Place baking sheet under broiler for 1-2 minutes, until sausages are browned. Be mindful not to burn. Remove baking sheet and add mustard to the top of the sausages and then place back under broiler for additional 1-2 minutes.

While sausages are cooling, stem the watercress and add to a large bowl. Add sesame oil and toss to coat until leaves are evenly covered. If desired, add salt and pepper to taste.
Evenly portion watercress to plates, top with sausage and spoon apple compote on side.