TRY THESE DELICIOUS RECIPES

Brown 1lb. Steve Evans Sausage in a big skillet over medium heat.

As the sausage is just turning brown, stir in exactly 3 tablespoons of all-purpose flour, and coat all the meat.

As soon as the Sausage is coated, pour in one can of evaporated milk and 1 1/2 cans of water.

Now turn the temp to medium-high, or until the gravy starts to bubble slightly, and stir until gravy has the desired thickness, be careful to stir continuously as you may scorch your gravy. The milk proteins will scorch without continuous stirring.

When your gravy has thickened, you may need to add a little salt and pepper, the flour and milk addition dilute these spices and they may need to be added back.

Just before serving, squeeze the juice from 1/2 a fresh lemon to give your gravy a little added zest.

If you get your gravy too thick, just add a little regular milk to get it back to your desired thickness.

• 12 Fully Cooked Steve Evans Sausage Patties
• 1 package (1.25 ounces) taco seasoning mix
• ¾ cup water
• 1 can (15 ounces) black beans, drained, rinsed
• 1 cup guacamole (optional)
• 1 cup sour cream
• ¼ cup salsa
• 6 green onions, chopped
• 2 cups finely shredded lettuce
• 1 cup (4 ounces) shredded Mexican cheese blend
• 1 tomato, seeded, chopped
• Tortilla chips for serving
• Additional salsa (optional)

Mix sausage, seasoning mix and water in large nonstick skillet. Bring to boil on MEDIUM heat. Reduce heat to MEDIUM-LOW; simmer 10 minutes, stirring occasionally. Cool 10 minutes.

Spread sausage mixture onto bottom of 9-inch pie plate; cover with beans. Top with guacamole, if desired.

Mix sour cream and salsa until well blended; spread over guacamole. Top with onions, lettuce, cheese and tomato. Serve with chips and additional salsa, if desired.

• 2 (10 count) cans of flaky biscuits (Grands Jr.)
• 1 lb. Steve Evans Sausage
• 2 cups shredded cheddar cheese

Preheat oven to 400 degrees.

Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.

Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.

Place sausage – cheese ball in each biscuit cup. Bake 8-10 minutes until biscuits are browned and sausage balls are bubbly.

• 1 pound Steve Evans Sausage (9 breakfast patties)
• 1 large onion, diced
• 3 stalks celery, diced
• 1-14oz. package of cubed stuffing
• 1 teaspoon poultry seasoning
• 2 1/2 cups chicken broth
• 1/2 cup melted butter

In a large skillet over medium heat, crumble sausage, add onion and celery and cook, stirring occasionally until sausage is brown

In a large bowl, place cubed stuffing add sausage mixture and sprinkle with poultry seasoning. Pour broth and butter over the top and toss until mixed evenly.

Spoon mixture into a 9×13 baking dish and cover.

Bake at 350 degrees for 45 minutes.

• 1lb Steve Evans Country Sausage (9 breakfast patties)
• 4 large tart apples
• ½ cup chopped celery
• 1 medium onion
• ½ cup milk
• 2 teaspoons salt
• 1 can cream of mushroom soup
• 8 cups stuffing mix

Crumble, fry, and brown sausage in a large skillet. Core and chop apples (with peeling) into ½ inch pieces. Chop onion into small pieces. Prepare stuffing mix according to directions. Combine all the ingredients (including the Sausage drippings) and mix together, blend thoroughly. Stuff your bird loosely and bake immediately. Enjoy!

• 2# Steve Evans Sausage (9 Breakfast Patties)
• 1 1/2 cups Bisquick
• 16 oz. sharp shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 tsp. garlic powder

In a bowl, mix the uncooked sausage, onion, and cheese.

In another bowl, mix the cheese, biscuit and garlic powder. Add two pinches of salt.

Combine these two batches and mix thoroughly.

Roll out into small portions and bake on an ungreased cookie sheet for 15 minutes at 375 degrees.

Makes about 80 Sausage Balls

If you like it spicy, just add some cayenne pepper.

• 16 oz. sour cream
• 8 oz. cream cheese, softened
• 8 oz. Velveeta, small cubed    
• 1 cup white American cheese, shredded
• 1/2-1 lb. Steve Evans Sausage, crumbled, cooked, and drained
• 1/4 cup green onions, finely chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon ground sage
• 1/4 teaspoon curry
• 1/8 teaspoon cayenne pepper
• Dash of garlic salt or powdered sea salt and fresh cracked pepper to taste

In a mixing bowl, combine all ingredients, stirring until well blended. Place in baking dish that has been sprayed with non-stick coating.

Bake at 350 degrees for one hour.

• 1 tbsp butter
• 2 large eggs
• 1 tbsp mayonnaise
  
• 2 Steve Evans sausage patties, cooked 
  
• 2 slices sharp cheddar cheese
  
• a few slices of avocado

Heat the butter in a large skillet over medium heat. Place lightly oiled mason jar rings or silicone egg molds into the pan.

• 8 Steve Evans Country Sausage patties
• 2 sticks (16 tablespoons) butter, softened 
  
• 1 cup sour cream 
  
• 2 cups self-rising flour 
  
• 5 ounces shredded extra-sharp cheddar 

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. 

Let cool completely, either on the counter or in the freezer.

Mix together the butter and sour cream in a stand mixer. 

Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.

Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.

Cook 8 Steve Evans Sausage Patties and set aside

In a large pot, add the following ingredients:

• 6 cups cubed potatoes
  
• 1 cup chopped carrots
  
• 1 cup chopped celery (including leaves)
  
• 1 chopped medium onion
  
• 2 tablespoons butter
  
• 1/2 teaspoon garlic powder
  
• Salt & Pepper to taste

Add crumbled sausage 

Then add chicken or beef broth to cover all ingredients. Cook until vegetables are tender. 

Add 1/2 cup Half and Half creamers – continue cooking for approx. 5 minutes.

In a small bowl add approx 1 1/2 tablespoons of cornstrach and 1/2 cup of Half and Half creamer. Stir well.

Add the small bowl mixture into the soup while stirring. 

Simmer for another 5 minutes and continue to stir.

Serve with your choice of shredded cheese.

Recipe courtesy of Elsie Lyons, Gallipolis

• 12 Steve Evans Sausage patties crumbled 
• 1 bag of Coleslaw mix
• Egg Roll wrappers
• Oyster sauce
• Vegetable oil to fry

DIRECTIONS:

Start by frying the sausage in a skillet, use a large wooden spoon to break up the sausage into pieces. When cooked, add your bag of coleslaw mix.

Stir and cook until wilted and blended in. Add 2 or 3 big shakes of oyster sauce, stir, and taste. You can add to to suit your taste.

Open the Egg Roll wrappers and get a cup of water handy.
Grab 1 Egg Roll wrapper and lay it on your plate at an angle. Drop 2 Tablespoons of meat mixture on top of wrapper, roll, and tighten up mixture by rolling back and then fold in sides.. When coming to end of wrapper, moisten your finger in the cup of water and then seal wrapper

Pour vegetable oil into a skillet, wok or any shallow pan and heat your skillet to medium temperature.

Place the filled rolls into your pan and brown on all sides.

• 5 green bell peppers
• 1 12-pack of Steve Evans Sausage, crumbled
• 1/2 c. mushrooms, finely chopped
• 2 c. steamed white rice
• 2 tsp. Italian seasoning
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper, plus more for serving
• 1 1/2 c. shredded cheese, divided
• Finely chopped parsley, for serving

Preheat oven to 350º and grease a casserole dish. Slice off tops of bell peppers, then remove the membranes and seeds and discard. Arrange empty peppers standing up in prepared casserole dish.

In a large skillet over medium heat, cook sausage until browned, 8 to 10 minutes. Stir in mushrooms and rice, then add Italian seasoning, garlic powder, onion powder, salt, pepper, and ½ cup cheese. Stir until cheese is completely melted.

Spoon sausage mixture into bell peppers and top with remaining cheese. Bake until cheese is completely melted, 8 to 10 minutes.

Season with pepper and top with parsley. Serve immediately.

• 8 Steve Evans Mild Sausage patties 
• 1 pound chopped cabbage
• 1 medium onion chopped
• 1 TBSP minced garlic
• 1 1/2 teaspoon ground ginger
• 2 TBSP Worcestershire sauce
• 2 TBSP butter
• 1/2 teaspoon Italian seasoning
• Salt and pepper

DIRECTIONS

Cook sausage and set aside to cool

Drain most of the drippings from the skillet.

Add butter, onions, and garlic. Cook approximately 5 minutes.

Add cabbage and continue cooking until cabbage is tender.

Add crumbled sausage, ginger, Italian seasoning, and Worcestershire sauce.

Continue cooking for approximately 8 minutes.

Salt and pepper to taste and serve!

• 1 (12 pack) Steve Evans Sausage, cooked and crumbled
• 1 (1 ounce) package taco seasoning mix
• 4 (2.5 ounce) packages corn chips
• 2 cups shredded lettuce
• 1 chopped fresh tomato
• 1 cup shredded Cheddar cheese
• 1/3 cup salsa
• 1/2 cup sour cream

DIRECTIONS

Place Steve Evans Sausage in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.

With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge.

Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips.

Serve in the bag and eat using a fork.

• 1 lb. Steve Evans Country Sausage 
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 12 oz. cavatappi (or pasta of your choice)
• 1 oz. (16-oz.) jar marinara
• 4 c. low-sodium chicken broth
• 1/4 c. half-and-half or heavy cream
• 2 c. shredded mozzarella, divided
• Salt and pepper to taste
• Freshly chopped parsley, for garnish

DIRECTIONS

Preheat oven to 350° 

In a large oven-safe skillet over medium-high heat, cook sausage, breaking up with a wooden spoon, until seared and no longer pink, about 4 minutes. 

Add onion, garlic, and bell pepper and cook, stirring, until soft, 5 minutes more.

Add cavatappi and stir until coated, then pour over marinara and broth and season with salt. 

Bring liquid to a boil, then reduce heat to medium-low and simmer until pasta is al dente and almost all liquid has been absorbed, about 25 minutes.

Stir in half-and-half and simmer until mostly absorbed, 2 minutes more. 

Remove from heat and stir in half of mozzarella.

Transfer mixture to a large baking dish and sprinkle with remaining mozzarella.

Bake until cheese is bubbly and golden, about 10 minutes.

Garnish with parsley before serving.

• One 16-ounce bag frozen Tater Tots
• Butter, for the baking dish
• 1 tablespoon olive oil 
• 1 pound Steve Evans sausage 
• 1 medium onion, very finely diced
• 1 cup milk 
• 1/2 cup half and half 
• 1/4 teaspoon seasoned salt 
• 1/4 teaspoon cayenne 
• 4 large eggs 
• 1 red bell pepper, very finely diced
• 1 green bell pepper, very finely diced
• 2 cups grated Cheddar cheese
• 1 cup grated pepper jack cheese
• Salt and pepper

Line up the tater tots in a buttered 9-by-13-inch baking dish.

Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook for 8 to 10 minutes, breaking up the sausage, until browned and cooked through. Set aside to cool slightly, then sprinkle over the tater tots.

In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture. Top with the rest of the cheese. Cover with foil and refrigerate overnight.

Preheat the oven to 350 degrees F

Bake in a covered dish for about 25 minutes. Remove the foil and continue to bake for another 20 to 30 minutes, until cheese is lightly browned and the casserole is cooked through. Cut into squares and serve.

• 16 whole frozen, unrisen dinner rolls
• 1 tablespoon butter
• 1 whole medium onion, diced
• 1 pound Steve Evans sausage
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• 15 ounces whole milk ricotta
• 1 1/2 cups grated mozzarella
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• Black pepper
• 2 whole eggs plus 1 whole egg, beaten
• All-purpose flour, for dusting
• Marinara Sauce, warmed, for serving

Place the frozen rolls on a baking sheet to thaw. Cover with a tea towel to let thaw and rise for 2 to 3 hours.
Preheat the oven to 400 degrees F.

Melt butter in a large skillet over medium-high heat. Add onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from skillet and allow to cool on a plate.

In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, pepper, parsley and 2 eggs.

When the sausage is cool, stir it into the cheese mixture and set aside.

When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.

Brush the surface of each calzone with the beaten egg, and then bake until golden brown (approximately 10 to 13 minutes). 

Serve with Marinara Sauce.

Ingredients

• 16 ounces of Steve Evans Country Sausage
• 1 package frozen puff pastry
• 3/4 cup Italian bread crumbs
• 1/3 cup milk
• 1 teaspoon minced garlic
• 1/2 teaspoon paprika
• salt and pepper to taste

For the egg wash:

• 1 egg
• 1 tablespoon water

Instructions

Be sure to follow the directions on the puff pastry package so your dough is thawed properly and is ready to use.

Preheat oven to 425 degrees.

Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half to create 4 long rectangles.

Combine the Sausage, bread crumbs, milk, garlic, paprika, salt and pepper in a large bowl or food processor and mix until all the ingredients are thoroughly incorporated.

Divide the sausage mix evenly into 4 sections and make a long tube down each rectangle pastry (see picture below).

Roll the pastry up over the Sausage and pinch the seam together. Cut each roll into 4 sections.

Place the sections on a cookie sheet lined with parchment paper or a baking sheet.

Mix the egg wash together and brush each roll with it. Then sprinkle on a little paprika (see picture below).

Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. Drain excess out of the pan part way through the baking time.

The rolls should look puffed and golden and the sausage in the center should be cooked through.

Remove from pan onto some paper towels to cool.

• 1 tablespoon olive oil
• 5 Steve Evans Country Sausage patties
• 1 large yellow onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 12 oz tomato paste
• 15 oz diced tomato
• 2 cups grated parmesan cheese, divided
• 2 cups spinach
• 1 lb rigatoni, cooked
• 1 cup ricotta cheese
• fresh basil, to garnish

To a large dutch oven on medium heat, add the olive oil and heat it until it shimmers.

Add the sausage, cook until the first side browns deeply, flip and cook on the other side until the sausage is fully cooked, 15 minutes. Remove the sausages from the pan and slice when they cool down.

To the leftover pan drippings, add the chopped yellow onion, minced garlic, salt, pepper, dried basil, dried oregano, and dried parsley. Cook until the onions are caramelized and soft. About 10 minutes.

Add the tomato paste and cook until the tomato paste darkens slightly.

Add in the diced tomatoes and the sausage slices into the pan, stir, and let the sauce come to a simmer.

Add in half the grated parmesan, spinach, the cooked pasta, and stir to combine.

Spoon in fresh dollaps of the ricotta cheese, garnish with fresh basil, more grated parmesan, and serve!

• 4 bell peppers, various colors
• 1 onion, chopped
• 4 cloves garlic, chopped
• ½ lb ground beef
• ½ lb Steve Evans Country Sausage
• 1 teaspoon salt
• 1 teaspoon pepper
• 28 oz diced tomato, 1 can
• 28 oz tomato sauce, 1 can
• 15 oz whole milk ricotta cheese
• 1 cup grated parmesan cheese
• ½ cup fresh basil, chopped
• 1 egg
• 4 lasagna noodles, cooked and quartered
• 1 cup shredded mozzarella cheese
• 2 tablespoons oil

Preheat oven to 350˚F (180˚C).

Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.

Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.

Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.

Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.

In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.

Remove the peppers from the oven, drain any excess water that accumulated inside.

Cut the lasagna noodles into quarters and set aside.

Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full.

Top with mozzarella cheese.

Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
Rest for 10 minutes before serving.

• 1lb. Steve Evans Sausage patties
• 1/2 small red onion, sliced
• 1/2 small sweet red pepper, julienned
• 2 teaspoons canola oil, divided
• 1/3 cup frozen corn, thawed
• 1/4 teaspoon chili powder
• 1/8 teaspoon salt, optional
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1/2 medium tomato, seeded and diced
• 2 flour tortillas (8 inches)
• Sour cream and salsa, optional
• 3/4 to 1 cup shredded Monterey Jack cheese

Place sausage into a large skillet; cook over medium heat until no longer pink, chopping/crumbling as it cooks. Drain; set sausage aside.

In the same skillet, saute onion and red pepper in 1 teaspoon oil for 5 minutes. Add corn and seasonings. Cook and stir for 5 minutes or until vegetables are tender. Stir in tomato and sausage; heat through.

Spoon over one side of each tortilla. Sprinkle with cheese; fold over. Cook in remaining oil over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into three wedges.

Serve with sour cream and salsa if desired.

• 8 cups (14 oz) store-bought unseasoned stuffing cubes
• 1 stick (1/2 cup) unsalted butter
• 1-1/2 cups diced yellow onion (from 1 large or 2 small onions)
• 1 cup diced celery (from 3 large celery stalks)
• 4 garlic cloves, finely chopped
• 1 pound of Steve Evans Country Sausage
• 2-3/4 cups low sodium chicken broth
• 1 large egg, beaten
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped sage
• 1/4 cup fresh chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS:
Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter. Place the stuffing cubes in a large mixing bowl.

In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until vegetables are soft. Add garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don’t wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)

In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4-inch). Add the browned sausage and fat to the bread cubes and vegetables.

Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.

Ingredients:

• 1 lb Steve Evans Country Sausage
• 8 oz cream cheese, (no need to soften)
• 2 cans (10 oz each) of Rotel brand diced tomatoes & green chilies
• 15 oz can of corn, drained
• 8 oz medium cheddar cheese, shredded

Garnish for Queso Dip:

• 1 roma tomato, diced
• 1 Tbsp chives or geen onion, finely chopped

Instructions:

Cook sausage over medium heat, crumbling as it browns.

Cut cream cheese into pieces and stir it into browned sausage, cooking over medium heat until melted and incorporated

Add 2 cans un-drained Rotel tomatoes, 15 oz can drained corn, and 8 oz shredded cheddar (reserve some cheddar to garnish the top if desired). Cook over medium heat, stirring occasionally just until bubbly and cheese is melted. Remove from heat, garnish with diced tomatoes, reserved cheddar and fresh chives.

Serve with tortilla chips and enjoy!

INGREDIENTS:

• 1 lb. Steve Evans Country Sausage
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 12 oz. cavatappi (or pasta of your choice)
• 1 oz. (16-oz.) jar marinara
• 4 c. low-sodium chicken broth
• 1/4 c. half-and-half or heavy cream
• 2 c. shredded mozzarella, divided
• Salt and pepper to taste
• Freshly chopped parsley, for garnish

DIRECTIONS:

Preheat oven to 350°

In a large oven-safe skillet over medium-high heat, cook sausage, breaking up with a wooden spoon, until seared and no longer pink, about 4 minutes.

Add onion, garlic, and bell pepper and cook, stirring, until soft, 5 minutes more.

Add cavatappi and stir until coated, then pour over marinara and broth and season with salt.

Bring liquid to a boil, then reduce heat to medium-low and simmer until pasta is al dente and almost all liquid has been absorbed, about 25 minutes.

Stir in half-and-half and simmer until mostly absorbed, 2 minutes more.

Remove from heat and stir in half of mozzarella.

Transfer mixture to a large baking dish and sprinkle with remaining mozzarella.

Bake until cheese is bubbly and golden, about 10 minutes.

Garnish with parsley before serving (optional)