Savory sausage dishes to celebrate festive season

During the holiday season, what better way to welcome family and friends to your home than with a savory, satisfying meal — any time of day! With the right ingredients on hand, you can prepare a crowd-pleasing brunch dish, appetizer or entrée that will still leave plenty of time for writing cards, trimming the tree or wrapping all those gifts.

One versatile ingredient to have in your refrigerator or freezer during the holidays is sausage. An easy way to add flavor and texture to recipes, sausage comes in a variety of mouth-watering varieties and can transform any dish with zesty flavor.

The aroma of sizzling breakfast sausage, as an accompaniment to eggs or in a casserole, will bring your whole family to the breakfast table. Smoked bratwurst is great for sandwiches or simmered with sauerkraut, but it’s also delicious in a hearty stew. Italian sausage, hot or mild, can be crumbled or sliced on pizzas, added to soups or baked in a yummy appetizer bread.

Gather family and friends around your holiday table with the following recipes, and find more recipes like these at www.johnsonville.com.

Sunrise Breakfast Casserole

Prep: 30 minutes

Bake: 65 minutes

2 packages (12 ounces each) breakfast sausage links

9 eggs

3 cups milk

1 1/2 teaspoons dry mustard

1 teaspoon salt

1/2 teaspoon pepper

2 packages (20 ounces each) refrigerated hash browns

2 cups (8 ounces) shredded cheddar cheese

1/2 cup diced sweet red pepper

1/3 cup thinly sliced green onions

2 cups salsa or picante sauce, optional

Place sausage on 15 x 10 x 1-inch baking pan. Bake at 375°F 15 to 20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4 -inch coins.

In large bowl, combine eggs, milk, mustard, salt and pepper. Add hash browns, sausage, cheese, sweet red pepper and green onions; mix well. Pour into greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F 65 to 70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired. 12 to 15 servings

Italian Sausage Appetizer Bread

Prep: 35 minutes

Bake: 20 to 25 minutes

1 package ground (16 ounces) or link (19.76 ounces) hot or mild Italian sausage

1 loaf frozen white bread dough, thawed

1/2 cup softened cream cheese

2 large garlic cloves, minced

1 jar (7 ounces) roasted red peppers, well drained and sliced

1/3 cup Kalamata olives, pitted and sliced

2 cups shredded Swiss cheese

1 teaspoon poppy seeds

Remove sausage from casing and brown in skillet. Drain and reserve. On lightly floured surface, roll bread dough into 16 x 12-inch rectangle. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with sausage, peppers, olives and Swiss cheese. Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds. Bake at 400°F 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing. 16 appetizer servings

Colorful Harvest Stew

Prep: 25 minutes

Cook: 40 minutes

1 package (16 ounces) smoked Bratwurst, cut into 1-inch pieces

1 1/2 pounds red potatoes, cubed

3 medium carrots, peeled and cut into 1/2 -inch slices

1 large onion, thickly sliced

2 celery ribs, cut into 1-inch pieces

2 medium tomatoes, cut into wedges

4 cups beef stock or broth

1/4 cup stone-ground mustard

Salt and pepper to taste

1/2 cup cold water

1/4 cup cornstarch

In Dutch oven, combine first eight ingredients. Simmer until vegetables are tender. Season to taste. In small bowl, combine water and cornstarch; add to stew. Bring to boil, cook and stir 1 to 2 minutes or until thickened. Serve. 6 servings