Spice Up the Holidays – Hot Sausage Recipes

Are you tired of the same old recipes for the holidays? Think outside the box & spice things up this year by adding spicy sausage to the menu! Try out the below recipes to give your guests a holiday feast with a festive kick!

Cheesy, Spicy Sausage & Pasta

Ingredients

• 2 cups chicken broth
• 2 cups shredded Cheddar-Jack cheese
• 1 lb Meyer’s Jalapeno & Cheese Texas Sausage
• 1 14-oz can of diced tomatoes
• 8 oz dry cavatappi pasta
• ½ cup diced onion
• 1/3 cup chopped scallions, for garnish
• ¼ cup milk
• 1 tbsp olive oil
• 1 tbsp minced garlic
• ½ tsp of salt & pepper each
• ¼ tsp red pepper flakes

Directions

1. Place olive oil into a pan over medium heat and add in the onions & sausage – cook for 5 minutes, then add garlic & remaining seasonings – cook for 2 minutes.
2. Add in the chicken broth, pasta, milk, & tomatoes. Bring the mixture to a boil, then lower the heat and continue cooking for 15 minutes, covered.
3. Add cheese to the mixture, and when melted remove from the heat.
4. Serve & enjoy!

Spicy Cajun Casserole

Ingredients

• 16 oz dry Cavatappi pasta
• 2 cups Half & Half
• 2 cups mozzarella cheese, divided
• 1 cup chicken broth
• ½ cup grated Parmesan cheese
• 12 oz Meyer’s Hot Texas Sausage
• 3 tbsp butter
• 2-3 cloves garlic, minced
• 3 tbsp flour
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp cayenne pepper
• ¼ tsp red pepper flakes
• 1-2 tbsp fresh parsley, chopped

Directions

1. Start by cooking the Cavatappi pasta according to package directions. Drain & set aside when pasta is finished.
2. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add in the garlic and cook until fragment or 1-2 minutes. Stir in the flour & mix well.
3. Pour in the chicken broth & whisk until smooth, then stir in the Half & Half.
4. Add in salt, pepper, cayenne, and red pepper flakes and simmer mixture until thickened, about 5 minutes.
5. Next, stir in the Parmesan cheese and 1 cup of mozzarella until melted and smooth.
6. Slice the spicy sausage into ¼ inch pieces and combine with the sauce along with the chopped parsley and pasta.
7. Preheat broiler. Pour pasta mixture into a lightly greased 9″ x 13″ baking dish. Top with remaining cup of mozzarella cheese. Broil for 2-3 minutes or when cheese is golden & bubbly.

Spicy Sausage & Three-Cheese Grilled Cheese

Ingredients

• 6-inch piece of Meyer’s Hot Texas Sausage
• 2 slices of marble rye bread
• 2 tbsp butter, softened
• ¼ cup whipped cream cheese
• ¼ cup Gouda, shredded
• ¼ cup sharp cheddar, shredded

Directions

1. Spread the butter onto each slice of Rye bread.
2. On the opposite sides of the bread slices, spread 2 tbsp of the cream cheese & top with shredded cheese.
3. Slice the spicy sausage into 3 pieces lengthwise & place into a small skillet. Cook over medium heat for 2-3 minutes.
4. Place the sausage onto the bread and fold sandwich together, with buttered sides facing out. Place sandwich into the same skillet & cook, covered, for 2-3 each side or until golden brown.
5. Serve immediately & enjoy!

Shrimp & Spicy Sausage Stew with Steamed Rice

Ingredients

• 1 lb Meyer’s Hot Texas Sausage, cut into 1-in rounds
• 2 lbs fresh or frozen large shell-on shrimp, thawed if frozen
• 1 cup chicken stock or low-sodium broth
• 1 cup bottled clam juice
• 2 cups tomatoes, chopped
• 1 10-oz bag of fresh or frozen baby lima beans, thawed if frozen
• 1 medium onion, finely chopped
• 1 large celery rib, finely chopped
• ½ green bell pepper, chopped
• 8 garlic cloves, minced
• ¼ cup extra-virgin olive oil
• ¼ cup flat-leaf parsley, chopped
• ½ tsp cayenne pepper

Directions

1. Using a large, deep skillet, heat the olive oil. Add the spicy sausage & cook over high heat, stirring occasionally until light browned, about 5 minutes. Transfer to plate using slotted spoon.
2. Combine the onion, green bell pepper, & celery to the skillet and cook over medium heat, stirring frequently until softened or about 5 minutes. Add in the garlic & cayenne and cook for 1 minute, and then add in the tomatoes and cook for another 5 minutes.
3. Add the stock & clam juice to the mixture and bring to a boil. Scatter lima beans, sausage, shrimp and half of the parsley on top, then cover the skillet and simmer mixture for 15 minutes, stirring occasionally.
4. Rest the stew for 5 minutes, then top with remaining parsley and serve with steamed rice.

Spicy Sausage Potato Puffs

Ingredients

• 1 lb Meyer’s Jalapeno & cheese Texas Sausage, casings removed
• ¾ lb Yukon Gold potatoes
• 4 large eggs
• ¾ cup water
• ¾ cup all-purpose flour
• ½ cup shredded Gruyere cheese
• ¼ cup freshly grated Parmesan cheese
• 6 tbsp unsalted butter
• 1 ½ tsp kosher salt
• ½ tsp finely chopped rosemary
• fresh ground pepper
• 1 large egg yolk mixed with 2 tbsp water

Directions

1. Preheat the oven to 425°. Coat four 12-cup mini muffin pans with cooking spray. In a saucepan, simmer the potatoes in water over medium heat until tender, about 20 minutes. Let potatoes cool slightly, then peel & coarsely mash.
2. In a separate medium skillet, cook the spicy sausage over high heat until browned, about 8 minute. Coarsely crumble the sausage when cooked.
3. Bring the water, butter, and salt to a boil in a medium saucepan. Remove from heat and add in the flour, stirring frequently with a wooden spoon until combined. Set the pan back on high heat cook, stirring frequently until it comes away from the side of the pan, about 2-3 minutes. Remove from heat.
4. Using a handheld or stand mixer, beat the dough at a low speed for about 1 minute, and then beat in the eggs one at a time at medium speed. Next, beat in the Gruyere, Parmesan, rosemary, thyme, & pepper. Lastly, stir in the sausage crumbles and potatoes.
5. Fill each muffin cup three-quarter full with the dough. Brush the tops with the egg wash and then bake in the oven for 20 minutes, or until golden & puffed. Remove from oven, allow to cool slightly, then serve.

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