Breakfast Brunch Braid

1 lb. Neese’s Sage Sausage
1⁄4 c. chopped onion
1⁄4 c. chopped celery
1⁄4 c. chopped green pepper
1⁄4 c. chopped red pepper
1 3 oz. pkg. cream cheese
1 1⁄2 c. shredded sharp cheddar cheese
2 T. parsley
1 tube 8 oz. crescent rolls
1 egg, slightly beaten

In a skillet over medium heat, cook sausage, onion, celery, green pepper and red pepper until meat is no longer pink and veggies are tender. Drain and return to pan. Add cream cheese, cheddar cheese and parsley. Cook and stir over low heat until cheese is melted, set aside. Unroll the crescent rolls on a greased baking sheet; press the perforations together into a 12 x 10 in. rectangle. Spoon the sausage mixture to within 3 in. of long sides and 1 in. of the ends. On each long side, cut 3⁄4 in. wide strips 3 in. into the center. Starting at one end, fold alternating strips at an angle, forming a braid. Brush dough with egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Store leftovers in refrigerator. Yields 8-10 servings.

Neese’s Wild Country Rice

2 lb. Neese’s Sausage, hot
1 lb. Neese’s Sage Sausage
1⁄2 c. chopped onion
1 c. chopped bell pepper
1 c. pecan pieces
4 c. cooked wild rice
1⁄2 t. thyme
2 garlic cloves, minced
1 1⁄2 c. chopped celery
1⁄2 c. grated carrot
1 c. dried cranberries
2 t. rubbed sage
2 T. butter
Salt and pepper

Cut sausage into 1 in. slices. In large skillet or electric frying pan, cook sausage. Break apart sausage slices. Remove sausage from pan and drain. Reserve 2 T. sausage drippings in pan. Add butter to pan. When butter is melted, add celery, onion and pepper to pan. Cook over medium heat for about 10 minutes. Add garlic, pecans and carrots. Cook 3 minutes more. Remove from heat. Stir in rice, cranberries and herbs. Add salt and pepper to taste. Pour mixture into a large casserole. Top with cooked sausage.

Sauce:
4 T. butter
1⁄2 c. milk
4 T. all-purpose flour
1 14.5 oz. can chicken broth
Salt and pepper to taste

In small sauce pan melt butter. Add flour. Cook about three minutes. Whisk in broth and bring to boil. Reduce heat and add milk, salt and pepper. Heat until thickened. Pour over sausage in casserole dish.

Bake uncovered in 350 degree oven for 30 minutes. Uncover and bake 10 minutes more. Serve warm.

Submitted by: Lisa Clark, King, NC

Sausage and Potato Casserole

Filling:
1 lb. Neese’s Sausage, hot (mild if you prefer)
1 32 oz. pkg. frozen shredded hashbrowns
1⁄2 c. butter, melted
1 t. salt
1⁄4 t. pepper
1⁄2 c. finely chopped onion
1 can cream of mushroom soup
2 c. (16 oz.) low fat sour cream
2 c. shredded cheddar cheese

Topping:
1⁄2 c. shredded cheese
2 c. crushed snack crackers
1⁄4 c. butter, melted

Brown sausage and drain. Mix together the filling ingredients in very large mixing bowl. Spread mixture into a greased 11 x 13 baking dish. Prepare topping. Top with 1⁄2 c. shredded cheese. Mix crushed crackers and melted butter together. Spread over cheese and bake for 45-50 minutes at 350 degrees.

Note: Great for making the night before and baking the following morning.

Submitted by: Pamela Hill, Clemmons, NC

Sausage and Spinach Lasagna

12 oz. lasagna noodles
1 lb. Neese’s Sausage
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 jar (17 oz.) Alfredo sauce
1⁄2 t. salt
1⁄4 t. pepper
1 egg
2 1⁄2 c. shredded cheddar cheese, divided
1 carton (15 oz.) ricotta cheese
1⁄2 c. grated Parmesan cheese
3⁄4 c. grated mozzarella cheese

Soak noodles in hot water for 15 minutes. Meanwhile, in a skillet, brown sausage. Drain noodles and set aside. Drain sausage, then add spinach, Alfredo sauce, salt and pepper. In a bowl, combine the egg and 2 c. cheddar, ricotta and Parmesan cheeses, mix well. In an ungreased 9 x 13 baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella and remaining cheddar cheese. Cover and bake at 350 degrees for 45 minutes. Garnish with fresh parsley flakes. Let stand for 15 minutes before cutting.

Submitted by: Karen Allen, Asheboro, NC

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