Category Archives: Sausage

SSBB Muffins (Succulent Sausage Bacon Brussels Muffins)

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Excellent grab-n-go food. I like making things that are simple for portion control. Doesn’t hurt that they taste amazing!

Succulent Sausage Bacon Brussels Muffins

Ingredients

Directions

  1. Dice bacon into small pieces and fry up to make bacon bits, remove from grease and then dice up the sausage links and fry until crispy. Grease muffin tins (18) and divide the bacon and sausage evenly between the 18 muffin cups.
  2. Cook Brussels sprouts according to package then slice into quarters and divide evenly over the muffin tins on top of the sausage and bacon, approximately 3 brussels in each cup.
  3. Combine the egg whites, mayo, sour cream and ranch seasoning, blending really well then stir in cheese. Top each cup with the cheese/egg mixture, dividing as evenly as possible over the top of each of the 18 muffin cups then push the ingredients down to pack them slightly. Place in a 375 degree oven for 25 minutes until golden brown.

Makes 18 muffins 3.03 net carbs per muffin, 2.22 coming from veggies.

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Broccoli & Chicken Alfredo Bake

The Ingredients:

4 crowns Broccoli, chopped (18.4 oz)

14 oz. Chicken, cooked and chopped

1 Leek, sliced, rinsed, drained (4 oz)

8 oz. White Mushrooms, stems cut, quartered (6.7 oz after stems removed)

4 links Johnsonville Polish Kielbasa, fully cooked, sliced

1 jar Cheesy Ragu Classic Alfredo

4 Tbsp Butter

3/4 c. Heavy Whipping Cream

1 Tbsp Garlic Salt

1/2 c. Parmesan, grated

7 oz. Provolone (7 deli slices)

What to Do:

Melt butter over med-high in large skillet, add leeks and polish sausages and saute for 5 minutes stirring frequently. Reduce heat to medium, add garlic salt, cream, parmesan, alfredo sauce, and chicken and stir well to thoroughly combine, remove from heat.

In a large bowl, mix broccoli and mushrooms and pour sauce over raw veggies and stir very well to combine.

In a 9X13 casserole dish, pour mixture as evenly into dish as possible and pat down to smooth out surface as much as possible.

Top with the provolone and cover with foil. Bake in a pre-heated 375 degree oven for 30 minutes, uncover and bake for another 15 minutes until cheese is slightly browned.

Makes 8-10 servings

Nutritional Information:

For 8 servings:     Sodium: 1353 mg     Fat: 43.82 g     Total Carbs: 11.90 g       Fiber: 2.2 g     Net Carbs: 9.7 g     Veggie Net Carbs: 4.93 g     Protein: 27.44 g     Calories: 555

For 10 servings:     Sodium: 1083 mg     Fat: 35.06g     Total Carbs: 9.52 g         Fiber: 1.8 g     Net Carbs: 7.72 g     Veggie net carbs: 3.94 g      Protein: 21.95 g     Calories: 444

Ratios:     Carbs: 9%     Fat: 71%     Protein: 20%   (does not change whether you choose 8 or 10 servings)

Cajun Gumbo

This recipe is a time consumer. Takes all in all about 2 hours start to finish, but anything really wonderful takes time to slow cook, it’s worth the time and effort. Makes a very large pot of gumbo that freezes really well. Take a Sunday and get to cooking, you will lots of leftovers for a quick easy meal later. 🙂

The Ingredients:

1/2 c. Butter

2 lbs. Johnsonville Hot Italian Sausage

1 lb Hillshire Farms Smoked Sausage link, sliced in half lengthwise & chopped

1 lb Farmland Cubed Ham

1 lb Chicken, cooked and chopped

12 c. Chicken Stock

24 oz. Okra (I use frozen chopped Okra)

3 Green Bell Peppers, seeded and chopped (I got 33 oz)

2 sm-med Onions, chopped (12 oz)

5 Green Onions/Scallions, sliced (2.3 oz)

8 stalks Celery, sliced (12 oz)

2 tsp Minced Garlic

7 oz can Diced Green Chiles

6 oz can Tomato Paste

10.75 oz can Tomato Puree

28 oz can Diced Tomatoes, do not drain

1/2 tsp Thyme

1/2 tsp Tarragon

3/4 tsp Oregano

1/2 tsp Basil, dried

1 Tbsp Cumin, ground

1 Tbsp Salt

1 tsp Black Pepper

What to Do:

Melt butter over med-high heat in large stockpot, add ground sausage and cook until until browned and crumbly.

Add smoked sausage and ham and stir well, cook for a few minutes just to heat through.

Add everything EXCEPT Okra and cooked chicken to the stockpot and stir well to combine, increase heat to high and bring to boil.

Cover, reduce heat to med-low and cook for an hour stirring occasionally.

Remove lid, add Okra and cooked chicken to the pot, stir well to combine, increase heat to med-high and bring to a simmer, cover and cook for about 20 minutes, stirring occasionally.

Remove from heat, stir and serve.

If you like spicy, add red pepper flakes and/or your favorite hot sauce. This recipe can easily be changed to a seafood gumbo but omitting any of the proteins and adding crab, shrimp, oysters, etc. Or simply add them to this recipe also.  Seafood, however, would need to be added at the end of the cooking time along with the Okra.

Makes 34 – 8 oz bowls or 17 – 16 oz bowls, nutritional info below reflects the 8 oz bowl.

Nutritional Info:     Sodium: 1024 mg     Fat: 11.94 g     Total Carbs: 9.74 g     Fiber: 2.7 g     Net Carbs: 7.04 g     Veggie Net Carbs: 4.78 g     Protein: 11.85 g     Calories: 192

Ratios:     Carbs: 20%     Fat: 56%     Protein: 24%

Sausage Gravy

The Ingredients:

1 lb. Jimmy Dean Sage Sausage

3/4 c. Blue Diamond Unsweetened Almond Milk

8 oz. Cream Cheese, softened

1/4 c. Heavy Whipping Cream

1/4 tsp. Salt

1/8 tsp. White Pepper

1/2 tsp. Onion Powder

What to do:

Brown sausage in large skillet over med-high heat until through and crumbled. Do not drain

Add softened cream cheese, stir well. Add liquids and spices and stir to combine, simmer for 3-5 minutes until all flavors have combined.

Makes 6 servings.

I have the gravy pictured here over the Bacon Cheddar Scones recipe:

https://corimalloy.wordpress.com/2011/04/16/bacon-cheddar-scones/

Nutritional info for gravy only:

Sodium: 708 mg     Fat: 32.96 g     Total Carbs: 2.78 g     Fiber: 0.2 g          NetCarbs: 2.58 g     Protein: 11 g     Calories: 351

Ratios:      Carbs: 3%     Fat: 85%     Protein: 12%