BAKED SAUSAGE PATTIES
Cooking breakfast sausage patties in the oven is an easy way to cook a larger amount of sausage for breakfast without cooking in batches like the stovetop.
Provided by Jen @ Whole Lotta Yum
Categories Sausage
Time 23m
Number Of Ingredients 1
Steps:
- Preheat the oven to 400F and move the oven rack to the center position.
- For easy clean-up, cover a baking sheet with parchment paper or foil.
- Place the sausage patties in a single layer on the baking sheet leaving space in between the patties.
- Bake the sausage patties for a total of 18+ minutes, flipping them over around half-way through cooking (after 8-9 minutes).
- Cook the sausage until the internal temperature reaches at least 160F+, which is easy to test with a digital cooking thermometer. Enjoy!
BAKED SAUSAGE STOVIES
Make and share this Baked Sausage Stovies recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350F and lightly grease your baking dish.
- Peel and thinly slice the potatoes; peel and chop the onions.
- Dice the sausages.
- In a baking dish put a layer of potatoes, a layer of onions and a layer of sausage.
- Season to taste and sprinkle over half the herbs.
- Continue the layers until you have used up all the ingredients, ending with a layer of potatoes.
- Sprinkle on the rest of the herbs.
- Dissolve the stock cubes in 1 pint of hot water and pour into the baking dish.
- Bake for 40 minutes or until the potatoes are tender.
STOVIES (DISH FOR LEFTOVER ROAST BEEF)
Stovies is a Scottish dish that has been traditionally used for leftovers. In it's simplest form, stovies are just the "scrapings off the stove" and a great use of leftover roast beef. The better your roast beef, the better the stovies will taste. You do not need to be exact at all with the ingredients. The yield greatly depends on how much you have left over from the roast.
Provided by Scarlett516
Categories Scottish
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F
- Use either a food processor or a sharp knife to mince the leftover roast beef.
- Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
- Bake in oven for about 15 minutes, or until hot.
Nutrition Facts : Calories 686.7, Fat 21.5, SaturatedFat 7.9, Cholesterol 161.7, Sodium 1319.6, Carbohydrate 56.5, Fiber 6.2, Sugar 3, Protein 68
HOMEMADE OVEN-BAKED BREAKFAST SAUSAGE
Simple homemade breakfast sausage that is baked instead of fried for a healthier option. Bonus is no grease splatter and cleanup is minimal.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
- Combine ground pork, sage, salt, paprika, marjoram, pepper, onion powder, and thyme in a bowl; mix until evenly combined. Form mixture into 10 small patties and place on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Flip and cook until internal temperature is at least 160 degrees F (74 degrees C), about 10 more minutes.
Nutrition Facts : Calories 94.7 calories, Carbohydrate 0.4 g, Cholesterol 29.4 mg, Fat 6.5 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 2.4 g, Sodium 255.6 mg, Sugar 0.1 g
MOM'S BAKED SAUSAGE
This is my mom's recipe. My family really loves this sausage. My family thinks it tastes like sausage you buy at the fairs. I even sometimes add banana pepper rings with a couple tablespoons of the juice. Use what peppers you have on hand I've even used just red and green.
Provided by internetnut
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Place sausage in a cake pan sprayed with Pam.
- Top sausage with peppers and onions. Season with salt & pepper to taste. Add 1/2 cup water to the pan.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and stir the sausage, peppers and onions. Cover with the foil again and return to the oven and continue to bake for 20 more minutes.
- Note: I like to drain my peppers, onions and sausage if needed and fry my peppers & onions in butter a little before serving.
Nutrition Facts : Calories 750.4, Fat 65.3, SaturatedFat 22.2, Cholesterol 131.5, Sodium 2068.8, Carbohydrate 11.3, Fiber 1.1, Sugar 2.2, Protein 28
SAUSAGE & ROOT VEG STOVIE
A tasty, quick, cheap and - dare we say - healthy meal solution for students
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Crumble half the stock cube into a mug and top up with boiling water. Stir until dissolved. Heat the oil in a frying pan, then fry the onion and sausage pieces for 5 mins until the meat is browned, but not cooked through. Tuck the vegetable chunks around the sausages and onions, season well with black pepper and salt to taste, then add 4 tbsp of the stock.
- Cover the pan with a lid or large piece of foil, making sure there are no gaps at the edges. Turn the heat to medium and leave for 25 mins until the veg are tender and the sausages cooked through. Stir at the end of cooking time - the veg will have caramelised against the bottom of the pan and almost all of the cooking liquid will have been absorbed.
Nutrition Facts : Calories 881 calories, Fat 52 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 29 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.63 milligram of sodium
SCOTTISH STOVIES
Adapt our take on this traditional Scottish stew to your liking. Try it with a leftover roast, sausage, minced beef or corned beef. Serve with oatcakes or crusty bread
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h50m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
- Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread
Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.42 milligram of sodium
STOVE TOP® EASY SAUSAGE BAKE
Onions and peppers in an easy Italian sausage bake? That's a given. But what puts this one over the top is savory STOVE TOP Stuffing Mix.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 6 servings, about 1-1/3 cups each.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
- Cook and stir sausage in large skillet on medium-high heat until evenly browned; drain. Add peppers and onions to skillet; cook until vegetables are crisp-tender, stirring occasionally. Spoon sausage mixture into 13x9-inch baking dish. Cover with tomato sauce and prepared stuffing.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1340 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 9 g, Protein 16 g
STOVIES
Make and share this Stovies recipe from Food.com.
Provided by Len Watson
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the dripping and fry the onions in a large pan until translucent.
- Peel and slice the potatoes (about 1/4" thick).
- Rinse the starch out of the potatoes before adding to the pot.
- Dissolve the stock cube in the water and add to the pan.
- Cover and cook the potatoes on a medium heat for approx 40-45 minutes.
- Stir occasionally.
- When the potatoes are soft, add the corned beef and stir vigorously until the potatoes break up.
- Add gravy salt (Burdalls) to brown and season.
- Serve with oatcakes.
Nutrition Facts : Calories 798.8, Fat 48.5, SaturatedFat 19.6, Cholesterol 132.8, Sodium 1533.9, Carbohydrate 64, Fiber 8, Sugar 4.4, Protein 26.7
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