Spicy Sausage Casserole
Even though cooking is not my forte, God does bless the concoctions created from incorporating leftovers I find in my refrigerator. This casserole is too yummy for me to not save the recipe where I can find it (if I print it out, I’ll probably forget where I put it
).
It’s basic, and most influential, ingredient is the hot Italian sausage made from venison and pork. The venison and pork used in the recipe for the sausage included in this casserole happens to be what my husband acquired (not from a store) and ground up.
(Click on the foods for enlarged views.)
The sausage’s ingredients:
25 lbs ground venison
15 lbs ground pork
7 tablespoons rubbed sage
7 tablespoons garlic powder
7 tablespoons coarse salt
5 tablespoons black pepper
4 tablespoons crushed red chili peppers
2 tablespoons allspice
2 tablespoons cayenne pepper
2 tablespoons dried crushed habenaro pepper
Directions for the sausage:
Course grind the venison and pork together.
Re-grind the meats with the spices included.
Wrap in plastic & paper for freezer.
The casserole’s ingredients:
2 lbs of hot Italian sausage
cooked corn cut off one cob
16 oz of creamed corn
3 large raw tomatoes, diced
1/2 cup of lightly sautéed onions, diced
4 cups of steamed broccoli, diced
1/4 cup of fresh dried basil leaves, crushed
25.5 oz of pasta sauce (I used Muir Glen’s organic garlic roasted garlic)
1 lb mozzarella cheese, shredded
12 oz whole wheat whole grain elbow macaroni (I used Hodgson Mill‘s)
Directions for the casserole:
Preheat oven to 350º F
Fry the sausage; the remove it from pan.
In that same pan, lightly sauté onions.
Steam the broccoli, then chop it up.
Boil the macaroni for 7 minutes, then drain.
Mix all the ingredients together in a large bowl.
Fill the mixture into a 4 quart baking dish (15x10x2).
Bake uncovered for 45 minutes, then let cool for 5-10 minutes.
While it’s cooling, fix yourself a drink.
Wouldn’t a refreshing tequila sunrise look pretty next to a plate of a spicy sausage casserole? →
If you’re interested, Agavales Gold is an inexpensive, but yet tasty premium tequila.
Oh, yes . . .
I almost forgot about dessert!
What else but a homemade peach pie made from peaches off peach trees that grew in the garden by accident?
Someone must have thrown peach pits into the garden one year — causing two peach trees to grow along the inside of the garden fence.
How sweet the taste when you don’t waste!
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I’m now thinking about Thanksgiving . . .
Who shall I invite for dinner?
Those who eat daily in my yard maybe?
Here’s a few from that rafter I think will be delicious to go after.
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“Hey! You don’t mean us, do ya?”































































