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-   -   Cant-Stop Sausage Cakes (https://www.2coolfishing.com/ttmbforum/showthread.php?t=331497)

AWMiller 03-09-2011 12:51 PM

Cant-Stop Sausage Cakes
 
http://i921.photobucket.com/albums/a...sagecake01.jpg

Ingredients:
1 pound Jimmy Dean "hot" sausage
2 cups Bisquick
2 cups shredded cheese
1 package Lipton Onion Soup mix
2 jalapenos; seeded, minced
2 cloves garlic; minced

Brown sausage, onion soup mix, garlic and jalapenos slowly over low heat; and dont pour off the grease. Put sausage mixture into large mixing bowl and add cheese and stir until cheese is melted and incorporated well into sausage mixture. Add bisquick and mix well. Put mixture into shallow cookie pan and press flat. Bake in 350 degree (F) oven for about 15 minutes or until top starts to turn golden. I prefer to then turn on the broiler and cook until top is a nice dark golden brown; but keep a close eye on them so they dont burn.

Remove pan and let cool, cut into squares and devour! These are called Cant-Stop Sausage Cakes cause when you eat one you cant stop eating all of them!!

http://i921.photobucket.com/albums/a...sagecake02.jpg

Too Tall 03-09-2011 01:50 PM

That looks real good. Thanks for sharing.

beerman 03-14-2011 02:32 PM

sausage cakes
 
Cooked a batch this morning, turned out great.. THANKS

AWMiller 03-14-2011 03:34 PM

glad ya liked 'em!!! but when serving for breakfast.... don't forget about the cream gravy!!!

Bill Fisher 03-14-2011 03:46 PM

never thot o'using a sausage ball recipe for pan cooking....... interesting

txbigred 05-08-2011 04:10 PM

Made these this morning and they were a big hit. Grand Kids gobbled them up. Thanks!

Dave

bassguitarman 05-09-2011 04:04 PM

You left out the most important ingredient - Lipitor. Actually, I tried the recipe and it's pretty tasty stuff, thanks!

txbigred 05-09-2011 08:36 PM

Quote:

Originally Posted by bassguitarman (Post 3437244)
You left out the most important ingredient - Lipitor. Actually, I tried the recipe and it's pretty tasty stuff, thanks!

Ha! I actually use the breakfast sausage that I make myself...very little fat. I actually added some olive oil to get some fat in the mix as when my sausage is cooked, there is no fat to pour off.

Dave

Mountaineer Mark 05-11-2011 09:54 AM

I make about the samething But I never cook the meat first, just blend and bake....

Why do you cook the meat beforehand...?

AWMiller 05-31-2011 02:03 PM

Quote:

Originally Posted by Mountaineer Mark (Post 3440819)
I make about the samething But I never cook the meat first, just blend and bake....

Why do you cook the meat beforehand...?

For me and my family it just imparts a much better taste.


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