Smoked Sausage and Apples
Serves 6

6 large cooking apples
6 4" links Bradley’s smoked sausage

Preheat oven 375
Core apples and place sausage in each core. Bake in oven 35 – 40 minutes or until apples are tender. (Also may be cooked in microwave oven 8 – 10 minutes or until apples are tender)

Sausage Breakfast Pie
Serves 6

1 lb. Pork sausage links (smoked or fresh)
1 package pie crust mix (2 crust size)
1 20 oz. Can apple pie filling
1 cup shredded American cheese (4 oz.)
1/4 cup firmly packed brown sugar

Preheat oven to 400
Cook pork sausage and drain on absorbent paper. Prepare half of pie crust and place in 9" pie pan. Flute edge and prick bottom. Bake 8 minutes.

Reduce heat to 375.
Pour apple filling into partial cooked pie crust. Arrange sausage in spoke fashion on filling. Sprinkle with cheese. Combine remaining pie crust with brown sugar and sprinkle over pie. Return to oven and bake 25 – 35 minutes until brown.

Sausage Casserole
(Mary E. Bradley Jones version of Sausage Casserole)

1 lb. Loose hot sausage
1/2 green pepper
1/2 onion
1 T fat or oil
1 #2 can tomatoes
6 bay leaves
1/2 T Worcestershire sauce
4 oz. Small noodles
1/4 cup Parmesan cheese

Preheat oven 350.
Cook small noodles in salt water until tender. Crumble and cook sausage until brown, drain. Sauté onion and peppers in oil ‘til glossy. Mix sausage, noodles, peppers and onions. Put in greased casserole dish, top with cheese. Bake in preheated oven 25 – 30 minutes.
(This can be frozen and cooked later)

Tips for Cooking with Sausage
(by Lillian Bradley Johnson)

Egg omelet:
Use 1/2 lb. loose sausage for 6 eggs.
Brown sausage, crumbling as it browns.
Pour off grease and add 6 beaten eggs, cooking to desired consistency.

Add cooked to loose sausage for variety and added flavor to the following:
Turkey dressing
Macaroni & cheese
Spaghetti sauce

When cooking links of smoked sausage, add 1/4 cup water and steam to reduce shrinking.

Serve sausage patties or sausage links with sweet potatoes for an excellent flavor contrast.

Crunchy Sausage Casserole
(by Frieda Land, Live Oak, Florida)

1 6 oz. pkg. long grain, wild rice mix
1 8 oz. can water chestnuts, sliced, drained
1 lb. bulk pork sausage
1 lb. ground beef
1 lg. onion chopped
1 8 oz. can sliced mushrooms, drained
3 T soy sauce
2 3/4 oz. sliced almonds
Optional – lemon slice, parsley sprigs

Cook rice according to directions. Set aside. Cook sausage, ground beef and onion in large skillet, medium heat, until meat is brown, stirring to crumble. Drain off drippings. Add rice, mushrooms, water chestnuts, soy sauce and stir. Spoon into 2 qt. Casserole, cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Sprinkle almonds on top and bake at 325 for 50 minutes or until thoroughly heated. Garnish with lemon slice and parsley. Yield 8 – 10 servings. (Casserole may be baked without refrigeration – bake uncovered at 300 degrees 20 minutes, or until hot.)

Sausage Casserole
(by Mary Effa Jones)

2 lbs. Bradley hot sausage
1/2 cup chopped onions
1-1/2 t. Worcestershire sauce
1 8 oz. pkg. smallest noodles
1/2 cup chopped green pepper
1 large can cut tomatoes, drained
6 bay leaves

Brown sausage, drain well. Saute peppers and onions, mix with sausage, seasoning and tomatoes and simmer in sauce pan. Cook noodles according to directions, drain, add to sausage mixture, simmer 20 minutes. Remove leaves. Put in casserole, top with cheese and bake 20 minutes at 350 degrees.

Egg Breakfast or Brunch
(by Jane Miller)

1 lb. sausage, ham, or bacon, cooked
6 slices white bread, cubed
6 eggs
1 t. dried mustard
1 onion, grated
6 oz. cheddar cheese, shredded
2 cups milk

Beat eggs, milk, and mustard together. Add onion. Pour over meat, cubed bread and part of cheese in greased casserole pan. Sprinkle remaining cheese on top. Refrigerate 8 hours or overnight. Bake at 350 for 45 – 60 minutes.

Lima Bean Pot
(by Frieda Land)

1 lb. dried lima beans
1 onion, chopped
1/2 cup chopped celery
2 T brown sugar
1 T chili powder
1 lb. bulk sausage
1/2 green pepper, chopped
1 15 oz. can tomato sauce
1-1/2 t. salt
1/8 t. cayenne pepper

Sort and wash beans. Cover with water, bring to boil for 2 minutes. Remove from heat and let stand 1 hour. Return to boil, cover, reduce heat and simmer until almost tender (about 1 hour). Brown sausage in skillet, add onion, green pepper & celery. Saute until vegetables are tender. Add meat mixture and remaining ingredients to beans and continue cooking until beans are tender, adding water if necessary.

St. Bridget's Meatballs
(by Jean Hey)

2 lb. sausage
2 eggs
2 t. sage
1 cup bread crumbs

Shape into balls and bake on cookie sheet 15 minutes at 375.

Sauce
1 cup ketchup
2/3 cup vinegar
dash of Tabasco
1/2 cup brown sugar
2 T. soy sauce

Immerse meatballs in sauce and simmer 30 minutes.

Hunter's Pie
(by Vivian Allen)

1 lb. bulk sausage
1/2 medium head cabbage
mashed potatoes (enough for 4 good servings)

Precook sausage, drain off any fat. Parboil loose cabbage leaves until just cooked, lightly salted, drain. Layer in casserole: sausage, cabbage, potatoes. Dot with butter or margarine. Bake at 350 until potatoes are brown.

Saucy Sausage
(by Ruth Chasteen)

1 T. oil
1/2 cup each – chopped onion & bell pepper
1 lb. Bradley’s pan sausage (hot or mild)
1 can cream of chicken soup + soup can of water
2 T. cornstarch

Put oil in heavy fry pan. Add pepper and onion and sauté until tender. Crumble sausage into pan. Cook and stir until sausage is cooked (about 10 minutes). Add soup. Mix cornstarch into water. Add mixture. Cook and stir until thick. Serve over cooked noodles or rice. Serves 6.

Spinach Quiche
(by Mrs. Heyward Vann)

1 pkg. Stoffer's Spinach Souffle, defrosted
2 lightly beaten eggs
3 T. milk
2 T. chopped onion
1/2 cup sliced, drained mushrooms
3/4 cup cooked crumbled sausage
3/4 cup Swiss cheese, grated
1 9" unbaked pie shell

Combine all ingredients into a bowl. Pour mixture in pie shell and bake at 400 degrees for 25 – 30 minutes.

Sausage – Stuffed Butternut Squash
(by Mrs. Guerry Holm)

3 butternut squash cut in half
1 lb. sausage
1/2 cup parsley
1 clove garlic, chopped
8 slices bread, cut in 1/2" cubes
1 lg. onion, chopped
2 eggs, well beaten

Place squash cut side down in greased shallow pan. Bake in preheated oven at 350 for 40 minutes until easily pierced. Fry sausage until brown and crumbly. Add onion and garlic. Saute 'til onion is soft. Stir in bread, parsley, and eggs. Remove from heat. Turn squash cut side up, remove seeds, mash squash in the skin, spoon sausage mixture over and return to oven to bake 15 minutes until top is golden brown. Serves 6.

Chicken Gumbo
(by Jane Miller)

1 (app. 3 lb.) broiler fryer, cut into pieces
1 lb. smoked sausage, sliced
1/2 cup bacon drippings
bunch green onions, sliced
1/4 cup flour
2 chicken bouillon cubes
gumbo file
1/2 t. pepper
1 lg. onion, chopped
1 green pepper, chopped
1 qt. Water
1/2 t. salt
Hot cooked rice

Brown chicken and sausage in hot bacon drippings in Dutch oven. Remove, drain well, reserving drippings. Saute onion and pepper in drippings until tender. Drain. Reserve 2 T. drippings and add flour, cooking over medium heat, stirring constantly to obtain a roux the color of a copper penny 10 – 15 minutes. Gradually add water to roux, stirring well. Add bouillon, sausage, onion, and green pepper. Cover and simmer 1 hour, stirring occasionally. Serve over rice. Add a small amount of file to each serving. Yield: about 2-1/2 quarts.

Sausage Macaroni Casserole
2 cups (7 or 8 oz.) macaroni
1/4 t. curry powder (optional)
1/2 cup green pepper, chopped
1/2 cup milk
1-1/2 cups shredded cheese
1/2 stick margarine
1/2 cup onion, chopped
1 can cream of mushroom soup
1 lb. sausage
4 hard cooked eggs, sliced

Cook macaroni according to directions; drain and set aside. In skillet, melt margarine. Brown sausage; add onion, green pepper and curry powder until tender. In large bowl combine soup, milk; add sausage mixture, 1 cup cheese, 3 eggs. Mix well. Turn into 2-1/2 qt. Buttered casserole. Cover top with cheese and 1 sliced egg. Bake at 350 for 45 minutes. (Freezes nicely)

Stuffed Peppers
(by Helen Dull)

2 lg. green peppers
Salt
Pepper
Parsley
1 8 oz. can tomatoes (undrained) and chopped
1-1/2 cups cooked reg. rice
1/2 cup (2 oz.) shredded sharp cheddar cheese
2 t. Worcestershire sauce
1/2 lb. mild bulk sausage
1 small onion, chopped

Core peppers. Parboil peppers in salted water 5 minutes; drain. Season cavity of each pepper with salt. Brown sausage in skillet; add onion. Cook until tender. Pour off drippings. Add tomatoes, rice, cheese and Worcestershire sauce. Season to taste with salt and pepper. Simmer 5 minutes. Stuff peppers with sausage mixture. Place in 1 qt. Casserole. Bake at 350 for 30 minutes. Garnish with parsley.

Sausage Balls a la Bradley
1 lb. mild Bradley's sausage (hot sausage if desired)
1/4 cup bread crumbs
1 egg
2 t. sage (or Fine Herbs)

Mix above ingredients and form into small balls, brown and drain well.

Simmer 30 minutes in sauce made of:
1/2 cup catsup
2 T. soy sauce
2 T. brown sugar
1 t. salt (Be careful not to add too much when you increase the recipe.)

Sausage Balls
Makes 4 doz.

1-1/2 Bradley's sausage (hot or mild)
2 cups grated sharp cheddar cheese
2 cups Bisquick

Preheat oven to 425.
Mix sausage, cheese, and bisquick in a large bowl. Form dough into small balls (1/2 to 1/4" in diameter). Place balls on ungreased cookie sheet and cook in oven until golden brown (about 10 minute). Serve hot.

Sausage Rice Casserole
Yield: 8 – 10 servings.

1 cup uncooked regular rice
2 cups carrots, chopped
1 lg. onion, chopped
1 cup celery, chopped
1/2 cup green pepper, chopped
1 14-1/2 oz. can chicken broth
1/4 cup water
1 lb. bulk pork sausage
Fresh mushrooms (optional)
Fresh parsley sprigs (optional)

Spread rice evenly in a lightly greased 3 qt. casserole. Spoon vegetables over rice. Pour chicken broth and water over the vegetables. Cook sausage until browned; drain well. Spoon sausage over vegetables. Cover and bake at 350 for 30 minutes. Remove from oven, and stir well; cover and bake an additional 30 minutes. Garnish with a mushroom and parsley, if desired.

Sausage Casserole
Yield: 10 – 12 servings.

1 lb. bulk pork sausage
2 green peppers, chopped
1 med. Onion, chopped
2 10-3/4 oz. can cream of mushroom soup, undiluted
1-1/2 cup milk
1 2 oz. jar diced pimentos
1 4 oz. can sliced water chestnuts, drained
1 8 oz. can sliced water chestnuts, drained
2/3 cup uncooked long grain rice
Fresh mushrooms (optional)
Green bell pepper strips (optional)

Cook sausage in a large skillet until brown, stirring to crumble meat; drain. Add next 8 ingredients; pour into a lightly greased 13 x 9 x 2 inch baking dish. Cover and bake at 350 for 30 minutes. Uncover, stir, and bake an additional 30 minutes before serving. If desired, garnish with mushrooms and bell pepper strips.

Backbone and Rice
(by Janet Bradley Parker)

3 to 4 lbs. Backbone, sliced 1/2"
1 can chicken broth
water
1 small onion, sliced thin
1 cup regular rice, uncooked
salt
1 bay leaf
pepper
pinch sage

Place backbone slices in bottom of Dutch oven. Add chicken broth and enough water to just cover backbone. Add onion slices, bay leaf, salt and pepper to taste, and a pinch of sage. Bring to a boil; reduce heat, and simmer covered for 45 minutes to 1 hour or until meat is easily removed from bones; return the meat to the pot and discard the bones. Simmer 15 minutes. Add rice and continue to simmer another 20 minutes or until rice is done. Serve hot with cornbread, collard greens or steamed cabbage, pepper vinegar.