Family Recipes

Croissant & Ham Breakfast Casserole
  • 6 - 8 plain croissants, depending on size; day-old is fine
  • 8 ounces of your favorite cheese, grated
  • 4 ounces cooked ham, chopped
  • 2 tablespoons fresh chives or green onions, chopped
  • 12 large eggs
  • 3 cups milk
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Butter a 9x13-inch dish and set aside. Slice croissants in half (as if you were making a sandwich) and reserve the top halves. Cube the bottom halves and place in a very large mixing bowl. Mix the cheese, ham and chives; set aside. Mix eggs, milk and seasonings in a separate bowl; add to the croissant mixture and combine well.

Spoon into the prepared baking dish. Arrange the reserved croissant halves on top of the casserole. Gently press into the egg mixture to ensure that they get moistened. Bake in a pre-heated 350 degree oven for 50-60 minutes or until puffed up and golden brown.

Apple-Sausage Stuffing
  • 1 cup Clark's bulk sausage
  • 1 cup Chopped apples
  • 1 cup stuffing mix
  • 1 cup water

Brown sausage then add apples, stuffing mix and 1 cup of water, mix well and serve.

Sausage Balls
  • 1lb. Clark's Bulk Sausage (Hot or Mild)
  • 1-10oz package sharp cheddar cheese
  • 1tsp. Paprika
  • 3cups Bisquick

Mix sausage and cheese together well. Add other two ingredients and mix well again. Make into 1" balls and bake at 350 degrees for 12-15minutes or until golden brown.
Makes 100.

Sausages with Peppers and Onions
  • 1-1/2lbs Clark's Fresh sausage
  • 2large green peppers, sliced
  • 2large onions, sliced
  • 1tbsp. oregano
  • 1 glass white wine

Saute sausage until browned. Drain off excess fat. Add peppers and cook for 5 minutes. Then add onions, oregano, and wine. Cook over medium heat until wine cooks down.
Serves 6.

Corn and Sausage Casserole
  • 3/4lb. Clark's bulk sausage
  • 1/4cup bell pepper, chopped
  • 2cups whole kernel corn, drained
  • 2tbsp. flour
  • 1/2tsp. salt
  • 1large can evaporated milk
  • 1/2cup grated cheese

Brown sausage and pepper over medium heat, about 8 to 10 minutes or until sausage is cooked. Add mixture to corn in buttered pan. Blend 2 tablespoons sausage drippings with flour and salt over medium heat. Slowly add milk; simmer 2 to 3 minutes or until thickened, stirring occasionally. Pour over sausage and corn mixture. Top with grated cheese; bake at 325 to 350 degrees for 25 to 30 minutes.

Baked Apples Filled with Sausage
  • 6large Tart apples
  • 1cup Clark's Bulk Sausage
  • 1tsp. Salt
  • 2tbsp. brown sugar

Wash apples; cut slices from top. Scoop out cores and pulp, leaving shells 3/4" thick. Chop pulp. Combine pulp with sausage, salt and brown sugar. Fill apples with sausage mixture. Bake at 375 degrees until done. Serve with potatoes or rice.

Sausage Pinwheels
  • 1-8oz can crescent dinner rolls
  • 1lb. Clark's Bulk Sausage

Crumble and brown sausage. Leave rolls in shape of rectangle; roll out thin. Spread sausage over rolls and roll up jelly roll style. Wrap in plastic and store in freezer until ready to use. To serve, remove from freezer 10 minutes. Slice in thin slices and bake at 350 degrees until brown.

Sweet & Sour Sausage Balls
  • 2lbs. Clark's bulk sausage
  • 2eggs, slightly beaten
  • 3/4 cup soft bread crumbs
  • Vegetable oil
  • 1-1/2 cup Catsup
  • 6tbsp. brown sugar
  • 1/4cup wine vinegar
  • 1/4 cup soy sauce

Combine sausage, eggs and crumbs. Shape into balls and saute in oil until brown. Drain. Combine remaining ingredients. Pour over sausage balls and simmer for 30 minutes. Makes about 6 dozen.

Rise 'n Shine Sausage and Eggs
  • 1lb. Clark's hot bulk sausage
  • 4 eggs
  • 1/3 cup milk
  • 1/4tsp. dry mustard
  • 1-4oz can sliced mushrooms, drained
  • 1small onion, coarsely chopped
  • 1/3cup chopped green olives

Preheat oven to 350 degrees. Cook and thoroughly drain sausage; set aside. Beat eggs; add milk and dry mustard. Combine last 3 ingredients with sausage and egg mixture; mix well. Pour into 2-quart casserole dish. Bake at 350 degrees for 45minutes or until edges are brown.

Sausage-Pecan Dressing
  • 1/4lb. butter
  • 1-1/4cup finely chopped onion
  • 1cup finely diced celery
  • 1/2 cup chopped celery tops
  • 1-1/4tsp. thyme
  • 1/2lb. Clark's bulk sausage
  • 1tbsp. salt or to taste
  • 1-1/2tsp. ground pepper
  • 6-8cup. coarse cornbread crumps
  • 3/4cup. chicken broth
  • 1cup pecans

Melt butter and add onion, celery, celery tops and thyme; saute gently. Saute sausage in separate skillet. Add salt and pepper to the cornbread crumbs, then add crumbs to skillet with sauted vegetables. Drain sausage. Add sausage and chicken broth to sauted vegetables. Put in more melted butter and some of rendered sausage fat if needed. Taste for seasoning. Add pecan. Makes enough stuffing for a 10lb. turkey.

Sausage Casserole
  • 4-1/2cups water
  • 2pks chicken noodle dry soup mix
  • 1 cup rice
  • 2lbs. Clark's bulk sausage
  • 1-1/2cups chopped celery
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 2/3 cup almonds

In large saucepan bring water and soup mix to boil. Add rice, reduce heat and cover, and boil gently for 25 minutes. Remove from heat. Brown sausage then remove meat from pan and pour off most of fat. Add celery, onion, and pepper to remaining pot and cook until tender crisp. Add rice, cooked sausage and 1/2 cup of the almonds to vegetables. Mix well and turn into a 2 quart baking dish and sprinkle rest of almonds on top. Bake at 350 degrees for 30 minutes or until heated.

Baked Rice with Sausage
  • 3cups Cooked rice
  • 1tsp. Salt
  • 1tsp. Pepper
  • 1dozen little link sausages
  • 1medium onion, chopped
  • 2tbsp. chopped green pepper
  • 1can tomato soup

Put rice in 1-quart casserole; sprinkle with salt and pepper. Brown sausage; drain off excess fat. Arrange sausage on top of rice. Fry onion with green pepper in sausage fat until lightly browned, pour off excess grease if more than a tablespoonful. Add tomato soup to onion and peppers; bring to a boil and pour over rice and sausage. Bake at 350 degrees for 30 minutes. Makes 6 servings.

Party Pizza
  • 1lb. Clark's ground pork sausage
  • 1lb. Cheddar cheese, grated
  • 2tbsp. Worcestershire sauce
  • 2tbsp. Catsup
  • 2-1/2 loaves party rye bread
  • Oregano

Brown meat, then add other ingredients and cook until cheese melts. Spread mixture on each piece of bread then sprinkle with oregano and place on cookie sheet. Bake at 400 degrees for 7 minutes.