Neese’s Sausage Quick & Easy Casserole

1 lb. Neese's Sausage (regular or hot) cooked, crumbled and drained
1 (8 oz.) container of sour cream
1 (6 oz.) box of wild rice (cooked)

Optional Ingredients:
1/2 C. onion (cooked with sausage)
1/2 C. mushroom (cooked with sausage)
grated cheese, sprinkled on top

Combine all ingredients and pour into a casserole dish. Bake at 350° for 30 - 40 minutes.

Submitted by: Diane Lowe, Winston-Salem, NC

Sausage Dip

1 lb. Neese Sausage (hot or mild)
1 pkg. (8 oz.) cream cheese
1 can Ro-tel Tomatoes and Chilies

Brown sausage, drain and crumble. Add cream cheese and Ro-tel. Heat and stir until cream cheese has melted and all ingredients are mixed well. Serve with tortilla chips.

Submitted by Kathy Allred, Greenboro, N.C.

Sausage Stew

1 lb. Neese's Sausage, fried, crumbled and drained (hot)
1 (12-15 oz.) can peas plus carrots, drained
1 (12-15 oz.) can diced tomatoes in juice
2 medium baking potatoes, diced
1 (10 oz.) can french onion soup
1 medium onion, chopped
1/2 tsp. Worcestershire sauce
1/4 C. all purpose flour
1/2 C. water
Mix all ingredients together except flour and water, and cook until potatoes are tender, 30-40 minutes. Mix flour and water together and add to sausage. Simmer until thick and bubbly.

Submitted by: George Upton, Sampson County Cooperative Extension Serivce

Sausage and Macaroni Supper

1 lb. Neese Sausage
7 oz. macaroni, cooked and drained
1 small chopped onion
1 (15 oz.) can whole kernel corn, drained
2 (3 oz.) packages cream cheese
1 1/2 C. milk
salt and pepper

In a large skillet, cook Neese Sausage and onion, drain. Add all other ingredients and heat until hot. Can also substitute Mexicorn for whole kernel corn.

Submitted by: Sheryl Baker, Pleasant Garden, NC

The Best Ever Liver Pudding Sandwich

Slices of Neese's Liver Pudding
Slices of your favorite bread
Mayonnaise or mustard
Tomato slices
Cheese slices
Green pepper slices
Hard-boiled egg slices
Onion slices
Shredded carrot
Lettuce

Choose from the items above to make your own specialty Liver Pudding sandwich. Serve with cold pasta salad, applesauce or chips. Another idea is to top the Liver Pudding slice with cheese and onion and broil until the cheese is melted.

Sausage and Penne Pasta Dinner

1 lb. Neese Sausage
1 (1 lb.) package Penne Rigate pasta, cook as directed
2 T. olive oil
2 (26 oz.) jars Classico Spicy Tomato & Pesto Pasta Sauce
1 (15 oz.) container ricotta cheese
4 C. shredded mozzarella cheese
1 C. frozen chopped spinach, thawed and well drained
1/4 C. grated parmesan cheese
2 eggs

Preheat oven to 350°. Fry sausage, crumble and drain. Add pasta sauce, and heat. Combine ricotta, 1 C. mozzarella, spinach, parmesan and eggs. In 13x9 inch dish, spread 1 C. sauce mixture. Top with half each of the penne, ricotta mixture and sauce mixture; repeat layering. Cover with foil. Bake 40 minutes. Uncover and top with remaining mozzarella and bake 5 more minutes.

Enchilada Casserole

1 lb. Neese Sausage (regular or hot)
1 lb. ground chuck
1/2 C. chopped onion
2 (8 oz.) cans tomato sauce
1 (11 oz.) can Mexicorn, drained
1 (10 oz.) can enchilada sauce
1/2 t. chili powder
1/2 t. oregano
1/2 t. pepper
1/4 t. salt
1 (6 1/2 oz.) package corn tortillas
2 (8 oz.) C. shredded cheddar cheese
Garnish: green chili peppers

Cook Sausage, beef and onion in a large skillet until browned, crumble and drain. Stir tomato sauce and next 6 ingredients into meat mixture, bring to a boil. Reduce heat to medium and cook 5 minutes, stirring occasionally. Place half of the tortillas in the bottom of a greased 13x9x2 baking dish. Spoon 1/2 of meat mixture over tortillas, sprinkle with 1 C. cheese. Repeat layers with remaining tortillas and meat mixture. Back at 375° for 10 minutes. Sprinkle with remaining cheese, bake an additional 5 minutes. Garnish if desired. Yield: 8 servings.

Submitted by: Jane Davis, Snow Camp, NC

Sausage Poppy Rolls

2 pans tea biscuits or rolls pulled apart
1 1/2 lb. Neese's Sausage browned and drained
1 1/2 stick margarine
1 small onion-diced (optional)
3 tsp. poppy seeds
3 tsp. mustard
8 oz. grated Swiss cheese

Slice rolls horizontally. Sauté onion in margarine, add mustard and poppy seed. Brush melted mixture on bottom half of each pan of rolls. Spread sausage and grated cheese on top of margarine mixture. Replace top layer of rolls and return to foil pans. Cover with foil. Back at 350 degrees 10 to 15 minutes or until cheese melts.

Liver-Cheese Ball

1 lb. Neese's Liver Pudding
8 oz. cream cheese
1/2 cup drained crushed pineapple
1/4 cup chopped olives
1/4 cup minced onion
parsley (optional)

Mix well together. Shape into ball and roll in finely chopped pecans. Garnish with parsley.

Or

Put ingredients in food processor. Blend well. Spoon into bowl and serve as a creamy dip.

Sausage Bread Squares

1 lb. Neese's Hot Sausage
1/2 cup chopped onion
1/4 cup Parmesan cheese
1/2 cup grated Swiss cheese
2 cups standard biscuit baking mix
1/4 cup mayonnaise
1 egg beaten
1 1/2 tsp. salt
2/3 cup milk
1/4 tsp. hot sauce
2 Tbsp. chopped parsley

Brown sausage and onion. Drain. Combine sausage mixture, cheese, egg and seasonings in bowl. Make dough with biscuit mix, milk and mayonnaise. Divide dough in half. Press 1/2 dough in well-greased 8" square pan. Cover with sausage mixture. Pat remaining dough on top to cover. Brush with beaten egg yolk. Bake at 400 degrees for 30 minutes. Cut into squares. Serve warm. Note: To double recipe, use 9" x 13" pan.

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