Breakfast Sausage and Home Fries Casserole

Breakfast Sausage and Home Fries Casserole

This is the kind of meal I like to order when I go out to breakfast. I used to make this kind of breakfast at home, but when you have a hungry kid with zero patience, you go for the quick option most of the time. But the great thing about this Breakfast Sausage and Home Fries  Casserole is that you can make it the night before, then bake it in the morning!

Once again, I am working with Johnsonville Sausage to create a new recipe for a holiday casserole. For me, the best part of the holiday season is watching my daughter unwrap her Christmas gifts. Paper is ripped and tossed at warp speed. Cats pounce on the discarded ribbons with abandon. I sit there groggy, taking photos and enjoying the ear to ear grins and cries of joy and excitement.

But the minute the rampage subsides, my daughter will turn and look at me, asking “What’s for breakfast?”

This is where having an assembled casserole ready to baked is so wonderful. Whether it is Christmas morning, New Year’s day or any old day, all you have to do is turn on the oven, pop the casserole in and sit back and enjoy your family while it bakes.

 

Johnsonville Breakfast Sausage and Home Fries Casserole Ingredients

I like to buy ready to eat sausage links and patties because of my impatient and hungry child. I used Johnsonville Fully Cooked Original Recipe Breakfast Sausage for this casserole. If you do not eat pork, they also have a delicious turkey breakfast sausage, which will work just fine in this recipe.

If you are making this casserole the night before, assemble it completely, like the photo below.

 

Breakfast Sausage and Home Fries Casserole

Cover the casserole tightly with foil and place in the refrigerator until ready to bake.

Cooks Tip: If using a mandolin style slicer for the potatoes, slice them directly into a bowl of cold water. This stops discoloration and will crisp up the potatoes. If cutting by hand, place them into cold water after cutting.

Breakfast Sausage and Home Fries Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 package Johnsonville Original Recipe Fully Cooked Breakfast Sausage, chopped
  • 1 teaspoon fine sea salt
  • ¼ – ½ teaspoon Aleppo pepper or crushed red pepper flakes
  • ½ teaspoon dried thyme
  • 2 russet potatoes (about 2 pounds) peeled, thinly sliced
  • 2 garnet yams (about 1½ pounds) peeled, thinly sliced
  • 1 red bell pepper, seeded, sliced into matchstick size pieces
  • 1 large shallot, thinly sliced
  • 2 tablespoons butter, cut into small pieces
Instructions
  1. Heat the oven to 350°F
  2. Coat a 9X13 baking pan non stick cooking spray.
  3. Mix together salt, pepper and thyme in small bowl.
  4. Layer ⅓ of both types of potatoes in the bottom of baking pan.
  5. Sprinkle with ⅓ of the spice mixture.
  6. Top with ⅓ each of the sausage, peppers and shallots.
  7. Repeat the layering twice until casserole assembled.
  8. Place the pieces of butter on top, then cover with foil.
  9. Bake 40 minutes, remove foil, bake additional 15 - 20 minutes to brown potatoes.

 

Breakfast Sausage and Home Fries Casserole

 

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

Slow Cooker Savory Andouille French Toast

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites
Some mornings deserve a show stopping breakfast.  Some evenings deserve a show stopping dinner. Look no further than this Slow Cooker Savory Andouille French Toast to fit the bill for both. I love having what is traditionally breakfast for dinner. There is nothing better than a stack of pancakes with maple syrup or fried eggs and bacon. This savory french toast is rich with buttery melted provolone cheese and spicy Andouille sausage, making it a good pairing with a light white wine. Once again, I am working with Johnsonville Sausage to bring you another delectable recipe using their Split Rope Sausages.
Johnsonville Andouille Split Rope Sausage
I have been a fan of Johnsonville Sausage for a long time, and they never disappoint. Their Split Rope Sausages are wonderful for a number of reasons, including:

  • Johnsonville Split Rope Sausage is packed with flavor.
  • Unlike most other fully cooked sausages, Johnsonville uses absolutely no fillers for a juicy and firm texture and bite.
  • Johnsonville Sausage is proudly made using only premium cuts of pork to pack in the real flavor.
  • Johnsonville’s Split Rope Sausage offers portion control packaging with two individually-sealed sausages.

I did some research on Johnsonville, and found they are not a faceless corporation, but a company whose employees are members, not worker bees. Employees who take pride in their work, ensuring the best tasting sausages are being served to the consumer. About Johnsonville Sausage, LLC – Wisconsin-based Johnsonville Sausage is the No. 1 national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sausage links. Johnsonville employs approximately 1,400 members. Each member takes ownership of product quality to ensure the excellence and “Big Flavor” of Johnsonville Sausage. Founded in 1945 by the late Ralph F. and Alice Stayer, the company remains privately owned today.

In this day and age of oversized corporations treating the consumer with thinly veiled contempt, demonstrated in the inferior products shipped to grocery stores, Johnsonville Sausage stands above the crowd.

As a big fan of fast and easy, this French toast is all that and more.  Because it is done in a slow cooker, once you load it up, you can plug it in and just walk away.  But fast and easy does not mean blah. From the spiced egg custard to the buttery rolls and mildly spicy sausage, this is one fast and easy meal that is scrumptious.

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites

 

For a chance to win a $100 Visa gift card, leave a comment below letting me know your favorite breakfast dish!

Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 9/29-11/2.

Be sure to visit the Johnsonville Sausage brand page on BlogHer.com where you can read other bloggers’ posts!

 

 

Slow Cooker Savory Andouille French Toast
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 package savory butter dinner rolls
  • 1 package Johnsonville Andouille Split Rope Sausage, halved lengthwise, then sliced crosswise
  • 1 red bell pepper, smal dice
  • 6 large eggs
  • 1 pint half and half
  • 1½ teaspoons fresh thyme leaves, lightly chopped
  • 1 teaspoon fresh oregano leaves, lightly chopped
  • 1 teaspoon fine sea salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • 1 8 ounce package sliced provolone cheese
Instructions
  1. Tear the dinner rolls in half.
  2. In a large slow cooker place half of the torn rolls into the bottom.
  3. Scatter half the Johnsonville Andouille Split Rope Sausage and half the red pepper over the rolls.
  4. In a medium bowl whisk together the eggs, half and half, thyme, oregano, salt, paprika and cumin.
  5. Pour half of the egg mixture over the sausage, peppers and rolls.
  6. Arrange half of the provolone slices on top, then repeat the layering beginning with the remaining rolls.
  7. Set the slow cooker to high and cook for 2½ hours, or until the French toast is slightly puffed and the cheese is browned.
  8. Serve immediately.

Spicy Hot Link Corn Dogs with Cajun Honey Mustard

Spicy Hot Link Corndogs | Black Girl Chef's Whites

 

 

Who doesn’t love a corn dog?  Happy memories of carefree days at the county fair, corn dog in hand.  My sister and I running to get in line at the funhouse, mustard dripping onto our clothes as we take big bites from our corn dogs.

Now we take my daughter to the county fair, where I introduced her to her first corn dog while she was still in her stroller.  My sister is now a vegetarian, buying cheese on a stick dipped in corn dog batter.

Once again, I am working with Johnsonville Sausage to create recipes using their delicious variety of sausages. I have bought Johnsonville Sausages for years, because I know the quality is excellent and they will be packed with flavor, on matter what variety I buy.  Johnsonville has been served with pride since 1945. Find out for yourself by trying these recipes for Biscuits and Andouille Sausage Gravy and Chicken Sausage Three Cheese Italian Style + Penne Frittata.

Unlike most other fully cooked sausages, Johnsonville uses absolutely no fillers for a juicy and firm texture and bite.  Only premium cuts of pork, beef, chicken or turkey are used to pack in the real flavor.

 

Johnsonville Beef Hot Links

 

Making a corn dog is a lot easier than you think. Whisk together a batter, dip your fully cooked sausage into it and fry! You’ve made food on a stick, which means it tastes better! Right?

How fun would this be to set up a corn dog station at a party? You could put out a bunch of different types of skewered sausages and batter for dipping.  When it comes to frying, you might want to supervise, just in case. Of course, you’ll also want to do this before your guests have too many cocktails.

 

Spicy Hot Link Corn Dogs | Black Girl Chef's Whites

 

 

Recipe: Spicy Hot Link Corn Dogs

Ingredients

  • 1 cup finely ground cornmeal
  • 1 cup flour + more for dusting
  • 1 tablespoon raw sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 egg, beaten
  • 1 cup beer (I used a pale ale)
  • 6 Johnsonville Fully Cooked Beef Hot Link Sausages
  • 6 long skewers
  • vegetable oil for frying

Instructions

  1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
  2. Whisk in the egg and beer, until a smooth batter forms.
  3. Gently push the hot links onto the skewers.
  4. Place a small amount of flour onto a paper towel or plate.
  5. Dust the sausages with the flour to coat them.
  6. In a deep saucepan, pour enough oil to make a depth of 3 – 4 inches. Clip a candy/oil thermometer to the pan.
  7. Heat the oil to 350 -375° F.
  8. Once the oil is hot dip a hot link into the batter, making sure to coat it completely. Let some of the excess batter drip off.
  9. Carefully place the battered sausage into the hot oil. Repeat with the remaining hot links. You may have to fry in batches, unless you have large capacity deep fryer.
  10. Fry the corn dog until dark golden brown, about 4 – 5 minutes.
  11. Drain the corn dogs well on a paper towel lined plate.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 6

Copyright © Cheryl D Lee.

Recipe: Cajun Honey Mustard

Ingredients

  • 1/2 cup spicy brown mustard
  • 1 tablespoon honey
  • 1 teaspoon Cajun seasoning

Instructions

  1. In a small bowl mix together the mustard, Cajun seasoning and honey.
  2. Serve alongside the Spicy Hot Link Corn Dogs.

Preparation time: 1 minute(s)

Cooking time: 1 minute(s)

Copyright © Cheryl D Lee.

Spicy Hot Link Corn Dogs | Black Girl Chef's Whites

 

 

This is a sponsored post written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.

 

Chicken Sausage Three Cheese Italian Style + Penne Frittata

Three Cheese Italian Style Sausage and Penne Frittata | Black Girl Chefs Whites     If you haven’t noticed yet, I love simple, fast and easy. Minimum prep time and ingredients but maximum flavor.  This Chicken Sausage Three Cheese Italian Style and Penne Frittata is all of the above. What really makes this dish though is the addition of a truly flavorful sausage. Johnsonville Sausages have always been on my shopping list, as I know the quality and flavor will be good no matter which product I buy. I am pleased to be working with Johnsonville to develop recipes for you using their Chicken Sausage varieties. Johnsonville Sausages are made with absolutely no fillers for a juicy and firm texture and bite, packed with real flavor. You are sure to find one you love because there are a bunch of delicious varieties, including Apple Chicken Sausage, Chicken Sausage Chipotle Monterey Jack Cheese, Chicken Sausage Three Cheese Italian Style, Chicken Sausage Cajun Style, to name a few!I used Chicken Sausage Three Cheese Italian Style to make this hearty frittata.  Mozzarella, Romano, and Parmesan cheeses are mixed with premium chicken and spices to make this outstanding sausage. And what is more Italian than pasta? Nothing, of course, so this was an obvious addition to my recipe. A frittata is always a great choice for an easy meal, whether served for brunch or dinner. They are also perfect for easy entertaining. As long as you have eggs on hand, you can make a frittata. This recipe is fairly basic, but can be enhanced with more vegetables, including green peas, broccoli or zucchini. All of the flavor varieties of Johnsonville Split Rope Sausage or Chicken Sausage lend themselves to being used in a frittata.  Are you setting up a buffet for a party? Maybe a Mardi Gras party? (It is coming up, you know!) Make a few different frittatas using Johnsonville Sausage, then place them on the buffet with salad, assorted olives, a cheese platter and fresh fruit.  Offer your guests your beverages of choice and you have a fabulous party! With all the unique flavors, Johnsonville Sausages are the perfect Mardi Gras party food.   Three Cheese Italian Style Sausage and Penne Frittata | Black Girl Chefs Whites

Recipe: Chicken Sausage Three Cheese Italian Style and Penne Frittata

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion, thinly sliced
  • 1/2 red bell pepper, medium dice
  • 1 package Johnsonville Chicken Sausage Three Cheese Italian Style, sliced diagonally into 1/4” slices
  • 2 cups penne pasta, cooked and cooled
  • 10 large eggs
  • 2 teaspoons Creole seasoning
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Heat the oven to 350° F.
  2. In a large oven proof skillet, heat the olive oil over medium heat.
  3. Add the onion to the pan, stirring occasionally, cook until softened, about 4-5 minutes.
  4. Stir in the red bell pepper, cook an additional 2-3 minutes.
  5. Add the sausage and cooked penne pasta to the pan, stirring to mix well.
  6. Whisk the eggs and Creole seasoning together, then pour gently over the ingredients in the pan. Tilt the pan to make sure the egg is distributed evenly.
  7. Sprinkle the cheese over the top of the frittata.
  8. Bake the frittata in the oven for about 25 minutes, or until the eggs are set and the cheese is melted and slightly browned.

Preparation time: 15 minute(s) Cooking time: 40 minute(s)

Number of servings (yield): 8

Copyright © Cheryl D Lee.

Three Cheese Italian Style Sausage and Penne Frittata | Black Girl Chefs Whites

For a chance to win a $100 Visa Gift Card, just leave a comment below about which type of Johnsonville Split Rope Sausage or Chicken Sausage appeals to you, and what you would make with it!

Sweepstakes Rules:

 No duplicate comments.

 You may receive (2) total entries by selecting from the following entry methods:

 1.  Leave a comment in response to the sweepstakes prompt on this post

 2.  Tweet (public message) about this promotion; including exactly  the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

 3.  Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

 4.  For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

 This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

 The Official Rules are available here.

This sweepstakes runs from 2/19-3/23.

 Be sure to visit the Johnsonville Sausage brand page on BlogHer.com where you can read other bloggers’ posts!

 Comments are now closed for this sweepstakes

Biscuits and Andouille Sausage Gravy

Biscuits with Andouille Sausage Gravy | Black Girl Chef's Whites

Everyone has their own version of kryptonite. Superman had the original kryptonite, a radioactive element from his home planet of Krypton, that made him weak.  My kryptonite is Biscuits and Gravy. It is so bad I do not allow myself to eat biscuits and gravy anymore. Well, occasionally I make an exception,  but very rarely.

Why, you ask?  Many years ago, back in the last century in fact, I worked at the Disney Studios. The commissary on the studio lot made very good breakfasts, so many mornings I would eat there. Everyday, they had biscuits and sausage gravy on the menu, and practically everyday I ate biscuits and gravy. After awhile, I noticed that my clothes were not fitting well anymore. I assumed I shrunk them in the dryer and kept on eating those formidable yet delicious biscuits and gravy. Finally, it dawned on me that my hearty, delectable and addictive breakfasts might be adding  more than a few pounds to my girlish figure!

I swore off the evil biscuits and gravy forever.  I knew how weak I became whenever I was in their presence, how quickly I would take a bite of that savory goodness. How quickly the entire plate of biscuits and gravy would disappear. Kryptonite.

Biscuits with Andouille Sausage Gravy | Black Girl Chef's Whites

I decided to face my fear when asked to develop a recipe for Mardi Gras using Johnsonville Split Rope Sausage.  Having Louisiana roots, this would be a piece of cake. . . or sausage as the case may be.  Should it be Gumbo, Jambalaya or Red Beans and Rice?  No, it would be another Southern classic that kept popping into my brain, like a recipe ear worm.  It must be Biscuits and Sausage Gravy.  Andouille sausage gravy.

Johnsonville Andouille Sausage Still Life | Black Girl Chef's Whites

Johnsonville Andouille Sausage is made with only choice cuts of pork and absolutely no fillers.  That means it is made the way sausage is supposed to be made. Cajun spices round out this sausage and give it a little kick.  Johnsonville Andouille Sausage is packed with flavor!

I have never been to New Orleans for Mardi Gras, but it is on my bucket list.  But you don’t have to be in New Orleans to celebrate Mardi Gras. You can easily have a Mardi Gras party wherever you live, and this dish is great for a crowd.  Put out a platter of fresh biscuits, a big pot of  Andouille sausage gravy, fresh fruit, cut up vegetables and maybe a nice selection of cheeses.  BAM! You have a Mardi Gras buffet! Just don’t forget the strings of colorful beads and a King Cake.

If you do not have a tried and true biscuit recipe, don’t worry! There is no shame is peeling off that blue label and pressing on the seam with a spoon! Have a favorite baking mix you like?  Use it. You can even buy them pre-made. Just make sure they are fresh.

Be sure to visit and Like Johnsonville’s Facebook page

Do you tweet? Follow Johnsonville on Twitter

To find even more delicious recipes using Johnsonville Sausages click here

Biscuits with Andouille Sausage Gravy | Black Girl Chef's Whites

Recipe: Biscuits and Andouille Sausage Gravy

Ingredients

2 tablespoons olive oil, divided

1 package (13.5 oz) Johnsonville Andouille Split Rope Sausage, diced

1/2 medium onion, diced

1/2 red bell pepper, diced

1 1/2 teaspoons Cajun seasoning

1 teaspoon salt

2 tablespoons all purpose flour

2 cups low sodium chicken broth

8 biscuits

Instructions

In a large skillet over a medium high flame, heat 1 tablespoon of olive oil.

Add the sausage to the skillet, stirring occasionally, cook the sausage for 4-5 minutes, until browned.

Remove the sausage from the skillet and reserve.

Add the onion, red pepper, Cajun seasoning and salt to the skillet.

Stirring frequently, cook the vegetables and spices 3-4 minutes, until softened.

Add the remaining tablespoon of olive oil to the skillet.

Sprinkle the flour over the vegetables and stir well to distribute.

Lower the heat to medium, stirring frequently, cook the roux about 5 minutes.

Add the chicken broth, bring to a simmer, let cook 5-6 minutes until thickened. stirring occasionally.

Add the reserved sausage back to the skillet, stirring well to combine.

To serve, split a biscuit open and place onto a serving plate.

Spoon the Andouille sausage gravy over the biscuit.

Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

Copyright © Cheryl D Lee.

 

 

Johnsonville Split Rope Sausage is packed with flavor to make your dinners easier and more delicious. Get ready for Mardi Gras with Johnsonville! Visit Johnsonville.com for great recipes!
This is a sponsored conversation written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.