Pan Sausage Two Ways {recipes}

We’ve really been enjoying cooking with our pastured pork at home – so I’m sharing two easy recipes today! One is a pure comfort recipe – sausage queso – that will make a great snack while you’re busy cooking Thanksgiving dinner. I’m also sharing a recipe for Sweet Potato and Sausage Dressing – a colorful side packed with super foods that will use the other half of the sausage from one of our 1-lb packages.

Sausage Queso

So easy, so tasty!

½ lb pan sausage (cooked and drained)

8oz cream cheese

8oz shredded cheddar (mixed shredded cheeses will work too)

1 can of Rotel (do not drain)

¼ c. cold water or milk

2 tsp. corn starch

Heat sausage, cream cheese, and Rotel in a heavy-bottomed sauce pan over medium-low heat. Stir frequently to mix the cheese and keep everything from sticking. Once the cream cheese has melted, add in the cheddar cheese and stir until melted. In a small cup, mix the cold water or milk with the corn starch until smooth. Pour the corn starch mixture into your queso and stir – the starch will make the cheese melt smoothly! I can’t explain why other than – it’s science! Serve warm with chips or crackers. I made a meal out of the queso by serving it with greens and a baked potato.

And here’s how you can use that other half of the pan sausage you cooked for the queso!

Sweet Potato and Sausage Dressing

Serves 4-6 as a side, or you can make it a meal by topping with an egg or serving with a side of brussel sprouts

2 medium sweet potatoes, peeled and diced (between 1.5 – 2lbs)

1 bunch green onion, diced

3 stalks celery, diced

½ lb sausage, cooked (remember, you need the other half for queso!)

½ c. dried cherries

3 tbs + 1 tbs butter

½ tsp sage

½ tsp thyme

½ tsp rosemary

¼ tsp marjoram

Salt and pepper to taste

Boil the diced sweet potatoes until tender, about 8 minutes. While the potatoes cook, sauté the onion and celery in 3 tbs of butter until tender, then add in seasonings and cook until fragrant. Add the cooked sausage and sauté until heated. Add the extra butter next to make sure the sweet potatoes don’t stick to your pan, then add the sweet potatoes and dried cherries. Cook until everything is well-mixed and heated. That’s it!

If you make either recipe, let me know in the comments - I love to hear all about your creative meals with our pasture-raised meats!