English Muffin Breakfast Pizzas

English Muffin Egg PizzaEggs, Cheese, Sausage. All on an English Muffin. Plus add, some delicious sawmill gravy. That sounds like my kind of breakfast, and I am not even a breakfast person. Made these up for lunch one day, and they were good, really good but let me tell you. These babies are filling. We could all only finish one. And by one I mean, one half of the English muffin. So we had plenty of leftovers. We were a little wary of leftover scrambled eggs, but that was just plain too much food to waste. So we re-heated them the next day (in the oven, not microwave) and although not quite as good the second day, still a really nice meal. So make them, eat them, enjoy! Doesn’t all that melty, gooey cheese just look delicious!

Recipe from Fox Valley Foodie

  • 1 Package of English Muffins
  • 8 Eggs
  • 1 lb Breakfast Sausage
  • 8 oz Mild Cheddar Cheese thin sliced
Sawmill Gravy
  • 2 cups Milk
  • 1/4 cup sausage drippings add butter if you don’t have enough drippings
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Cook sausage, until browned and completely cooked through. Remove with slotted spoon, leaving drippings in the pan.
  2. Whisk in flour and cook one minute. Add salt and pepper.
  3. Whisk in milk and cook until bubbly and thickened.
  4. Whisk eggs with 1 Tbsp. water. Cook in clean fry pan, until cooked through, scrambling as you go.
  5. Cut English muffins in half and toast both sides. Lay on cookie sheet face up. Divide gravy equally between muffins. Top with eggs, cheese and sausage.
  6. Broil until cheese is melted.
  7. Eat and enjoy!

Corn Chowder with Smoked Sausage

Corn and Sausage ChowderOkay Guys, truth time. I changed the title of this recipe. It was originally called New Orleans Bisque with Smoked Sausage  over at Allrecipes where I found the recipe. While eating it I was in a quandary, because it basically seemed like corn chowder. Delicious, corn chowder, but still corn chowder. So I was not even sure I knew what a bisque was. I mean soup, yes, but more specifically, no. So I looked around the internet, (so helpful at times) and found that bisque is usually a soup similar to chowder, often has wine, but the big difference is, it is pureed. So this has no wine, certainly isn’t pureed, hence the name change. So I would think a nice homemade carrot soup with wine, would fall in the bisque category, but don’t take my word for it, I could be totally wrong. What I do know is this. This soup with all its chunky goodness, was a warm and hearty lunch, enough to keep us all warm and cozy, and filled up until supper. We will definitely be making this one again!

  • 1 pkg. smoked sausage ( 16 ounces)- cut into chunks
  • 1 medium onion, chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 short can kernel corn
  • 4 cups milk
  • 2 cups chopped and peeled potatoes, cooked, and drained
  • Shredded Cheddar Cheese for topping
  1. Melt butter in saucepan. Add onion and cook until tender. Add flour, salt and pepper cook one minute.
  2. Add milk. Bring to a gentle boil, and cook for 1 minute. Add corn, potato(cooked) and sausage.
  3. Simmer on medium-low heat for about 10 minutes, until thickened and warmed through.
  4. Top with cheese before serving.
  5. Eat and enjoy!


Smoked Sausage Skillet

Sausage SkilletI pretty much plan my meal plan around the meat. It can be pricey, so we buy what is on sale. We have been having a lot of sausage lately, garlic, chorizo, Italian, and smoked. Maybe it is usually on sale in the summer months, and this is the first time I have really noticed. What ever the reason, I am loving it. Sausage has so much flavour, it really does add a lot to the dinner table. This recipe combined sausage, which was on sale, with skillet, as I didn’t want the oven on. So it all came together for a lovely quick meal.

Recipe from Hillshire Farm

  • 1 pkg. Hillshire Farms Smoked Sausage, 5 links
  • 1/4 cup olive oil
  • 2 tsp. garlic, minced
  • 1 red bell pepper
  • 1 sm. yellow onion
  • 1 bag frozen broccoli
  • 1/2 cup chicken broth
  • 1/2 cup tomato sauce
  • 2 cups rice – Instant or plain white
  • 1/2 cup Mozzarella cheese
  1. Heat oil in large skillet. Add sausage, garlic, onion and bell pepper. Cook until sausage has started to brown and vegetable are tender.
  2. Add broccoli, broth,and tomato sauce. Bring to a boil. Reduce to low, and simmer for 10 minutes.
  3. Cook rice, while cooking above. After 10 minute simmer, stir rice into skillet. Top with cheese.
  4. Eat and enjoy!

Sausage Carbonara Pasta

PastaSlowly , slowly, I am trying to get my kids used to spicy food. Gone are the days when I make them their own meals, in fact that never happened. I am a lover of spicy food, so when our kids were little we just didn’t have it. It was a restaurant order for me, but not a big family time meal. So I have been buying spicy Italian Sausage at the stores instead of mild, and sometimes, they notice, and sometimes they do not. This pleasant pasta dish, I heard nary a complaint that it was too spicy. Possibly the addition of bacon, masked the spicy sausage, maybe the cream toned it down. What ever the reason, we all liked this dish. Adding sausage to practically anything, is always a win in their house!

Recipe from Taste and Tell

  • 1 lb Italian sausages
  • 1 tablespoon olive oil
  • 4 slices of bacon, chopped
  • 1 lb linguine pasta
  • 4 large egg yolks
  • ½ cup heavy cream
  • 3½ oz grated Parmesan cheese
  • zest of 1 lemon
  • 2 teaspoons chopped fresh parsley
  • extra virgin olive oil
  1. Bring a large pot of water to boil with a small amount of salt. Boil pasta until al dente. Remove about a mug full of pasta water. Drain remaining pasta.
  2. Cut casings off of sausage and form into small meatballs.
  3. Heat oil in large skillet. Cook meatballs until brown, Add bacon, cook until crisp. Set pan aside.
  4. Whisk together yolks, cream, cheese, lemon zest, parsley and a good amount of salt and pepper. Toss with hot pasta, for 2 minutes. This should ensure the egg has cooked. Use slotted spoon to remove meat, and toss with noodles. Drizzle with additional olive oil.
  5. Eat and enjoy!