Steve Evans Sausage Gravy

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.

Layered Taco Dip

  • 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.

Sausage Biscuit Bites

  • 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.

Steve Evans Holiday Dressing

  • 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.

Steve Evans Sausage Stuffing

  • 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!

Steve Evans Sausage Balls

  • 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.

Steve Evans Sausage Dip

  • 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.

Keto Friendly Sausage Sandwich

  • 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.

Crack the eggs into the rings and use a fork to break the yolks and gently whisk. Cover and cook for 3-4 minutes or until eggs are cooked through. Remove the eggs from the rings.

Place one of the eggs on a plate and top it with half of the mayonnaise. Top the egg with one of the sausage patties.

Top the sausage patty with a slice of cheese and avocado.

Put the second sausage patty on top of the avocado and top it with the remaining cheese.

Spread the remaining mayonnaise on the second cooked egg and put it on top of the cheese.

Sausage Cheddar Biscuits

  • 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.

Steve Evans Sausage Potato Soup

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

Steve Evans Sausage Spring Rolls

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


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.

Steve Evans Sausage Stuffed Green Peppers

  • 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.

Steve Evans Sausage and Cabbage Casserole

  • 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


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!

Steve Evans Sausage Taco in a Bag

  • 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


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.

Steve Evans Sausage Mac & Cheese

  • 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


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.

Steve Evans Sausage & Tater Tot Casserole

  • 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.

Steve Evans Sausage Calzones

  • 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.

Steve Evans Sausage Snack Rolls


  • 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


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.

Sausage Rigatoni

  • 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!

Stuffed Peppers

  • 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.

Breakfast Casserole

  • 8 slices dry bread
  • 1 lb. Steve Evans Sausage
  • 8 eggs
  • 2 cups milk
  • 1 can Campbell’s cream of chicken or cream of mushroom soup
  • 1 cup shredded mild cheddar or American cheese

Cube the bread.

Put in a 9×13 buttered pan.

Top with cooked and crumbled Steve Evans Sausage.

Beat eggs and 1 cup milk.

Pour eggs and milk over bread and sausage.

Refrigerate for at least 2 hours

Pre-heat oven to 350 degrees

Mix can of Campbell’s cream of chicken or cream of mushroom soup with 1 cup of milk.

Pour soup and milk on top.

Sprinkle with shredded mild cheddar or American cheese.

Bake until bubbly, about 35 minutes.

Monterey Sausage Pie

  • 1 lb. Steve Evans Sausage
  • 3 teaspoons of minced garlic
  • 2 1/2 cups of shredded Monterey Jack cheese, divided
  • 1 1/3 cup of milk
  • 3 whole eggs
  • 3/4 cups of biscuit/baking mix
  • 3/4 teaspoon of rubbed sage
  • 1/4 teaspoon pepper

In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer, drain.

Stir in 2 cups of cheese. Transfer to a greased 9-inch deep dish pie plate.

In a small bowl, combine the milk, eggs, biscuit mix, sage, and pepper. Pour over sausage mixture. Bake at 400 degrees for 20-25 minutes or until knife inserted near the center comes out clean.

Sprinkle with remaining cheese; Bake 1-2 minutes longer or until cheese is melted.

Let stand for 10 minutes before cutting.

Apple Cheese Balls

  • 1 box Steve Evans Sausage
  • 1/4 cup chopped pecans
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • ¾ cup all-purpose baking mix
  • ⅓ cup coarsely grated, peeled Granny Smith apple
  • ½ teaspoon ground cinnamon

Preheat oven to 375°F. Cook pecans in small skillet over MEDIUM-HIGH heat 2-3 minutes or until lightly toasted, stirring constantly. Place in large bowl.

Add remaining ingredients; mix just until blended.
Shape into 36 (1-inch) balls; place in single layer in 2 lightly greased shallow baking pans.

Bake 12-14 minutes or until done (160°F). Serve with toothpicks.

Steve Evans Sausage Tarts

  • 1 pound Steve Evans Sausage, browned, crumbled, and drained 
  • 1 8-oz. pkg. shredded Mexican-blend cheese 
  • 3/4 cup ranch salad dressing 
  • 2 tablespoons black olives, chopped 
  • 4 packages 15-count frozen mini phyllo cups 
  • Optional: diced red pepper, diced black olives

Combine sausage, cheese, salad dressing and olives; blend well. Divide among phyllo cups; arrange on ungreased baking sheets.

If desired, sprinkle with diced pepper and black olives. Bake at 350 degrees for 10 to 12 minutes.

Steve Evans Sausage Tacos

  • 1 pound Steve Evans Sausage, crumbled
  • 1 cup salsa
  • 1 teaspoon ground cumin
  • 8 taco shells or flour tortillas
  • Shredded sharp cheddar cheese, lettuce, chopped tomato

Combine sausage, salsa and cumin in a large skillet. Cook and stir over MEDIUM heat 8-10 minutes, stirring occasionally or until hot.

Fill taco shells or tortillas with sausage mixture, cheese, lettuce and tomatoes and additional salsa, if desired.

Sausage Sloppy Joes

  • 1 lb. Steve Evans Sausage
  • 1 cup chopped onion
  • 8 oz can tomato sauce
  • 1/2 cup chili sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • 8 hamburger buns or Kaiser rolls
  • split 1 cup (4 oz.) shredded sharp cheddar cheese

Cook sausage, onion, and pepper in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently drain. Return to skillet.

Stir in tomato sauce, chili sauce, sugar, and Worcestershire sauce. Reduce heat to medium-low; Simmer 3-4 minutes or until sausage mixture is thoroughly heated, stirring occasionally.

Fill buns with sausage mixture and cheese.

Yields 8 servings.

Cheesy Sausage and Rice Casserole

  • 1 cup uncooked rice
  • 1 pound Steve Evans Sausage
  • 1 cup chopped onion
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

Brown sausage and onion together and drain.

Cook rice and combine with the sausage/onion mixture.

Add soups and 1 1/2 cups of cheese; stir to mix thoroughly.

Pour mixture into greased 9×13 casserole dish.

Bake 25-30 minutes or until casserole bubbles in the center. Remove from oven and sprinkle remaining cheese on top. Bake for additional 5-10 minutes.

Sausage Stuffed Peppers

  • 5 red 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 Italian blend 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.

Steve Evans Sausage Bundles

  • 8 Steve Evans Sausage patties crumbled
  • 1/2 cup spicy jalapeño cream cheese spread (from 8-oz container)
  • 1 can (8 oz) refrigerated crescent dough sheet or refrigerated crescent rolls

Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium-high heat 4 to 5 minutes, stirring frequently, until no longer pink; drain.

Unroll dough on work surface. Press into 12×9-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.

Place about 1 rounded teaspoon sausage on center of each dough square. Top with about 1 teaspoon cream cheese. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on ungreased cookie sheets.

Bake 10 to 14 minutes or until golden brown. Serve warm.

Steve Evans Sausage Chili

  • 1 pack (12 count) Steve Evans Sausage 
  • 3 garlic cloves, minced
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Shredded cheddar cheese, optional

In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink.

Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil.

Reduce heat; cover and simmer for 30 minutes.

Garnish with cheese if desired.

Slow Cooker Steve Evans Breakfast Casserole

  • 1 package (12 pack) Steve Evans Sausage
  • 1 package (26-32 ounces) frozen shredded hash brown potatoes
  • 2 cups (8 ounces) shredded mozzarella cheese
  • ½ cup (2 ounces) shredded Parmesan cheese
  • ½ cup dried tomatoes packed in oil, drained
  • 6 green onions, sliced
  • 12 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Spray a 6-quart slow cooker with cooking spray. Layer ½ of the potatoes on the bottom of slow cooker.

Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

Pour evenly over potato-sausage mixture.

Cook on LOW setting for 8 hours or on HIGH setting for 4 hours or until eggs are set.

Steve Evans Sausage Zucchini Boats

  • 4 medium zucchini, cut in half lengthwise
  • 1 tablespoon olive oil 
  • 8 Steve Evans Sausage patties crumbled
  • 1 clove garlic, minced 
  • 1 small onion, chopped 
  • 2 tomatoes, chopped 
  • 1/2 cup Parmesan, finely grated 
  • 1/2 cup mozzarella, shaved 
  • 1/4 cup breadcrumbs 
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Preheat the oven to 400 degrees F.

With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.

In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sausage, the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. 

In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.

Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake 20 minutes or until golden on top.

Steve Evans Sausage Burrito Recipe

  • 1 (12 count) package Steve Evans Sausage 
  • 1/2 cup cooked diced peeled potatoes
  • 2 tablespoons chopped onion
  • 4 teaspoons canned chopped green chilies
  • Dash pepper
  • 2 eggs, lightly beaten
  • 1/2 cup shredded Mexican cheese blend
  • 8 flour tortillas (8 inches), warmed


Crumble sausage into a skillet; cook over medium heat. Remove sausage and set aside.

In the same skillet, fry potato and onion until onion is crisp-tender. Add the chilies and pepper. Return sausage to the pan.

Add eggs; cook and stir until eggs are completely set. Remove from the heat; stir in cheese.

Spoon mixture off-center onto tortillas. Fold in bottom and sides of tortilla and roll up.

Steve Evans Sausage Deviled Eggs

  • ½ cup cooked, drained and finely crumbled Steve Evans Sausage
  • 6 hard-boiled eggs, peeled
  • ¼ cup softened herbed goat cheese or Boursin Cheese Spread (found at most supermarkets)
  • 1 tbsp Grey Poupon® type mustard
  • 1 generous tbsp mayonnaise
  • A splash of pickle juice
  • Salt & Pepper
  • Fresh parsley, chopped


In a skillet brown sausage. Drain and crumble.

Hard-boil eggs. Cut hard-boiled eggs in half. Scoop the yolks into a mixing bowl. Use a fork to smash yolks into small pieces.

To the smashed yolks add softened Boursin, mustard, mayonnaise, and pickle juice. Stir vigorously with a fork to blend ingredients.

Add finely crumbled sausage to the mixing bowl and stir to mix. Season with salt & pepper to taste.

Fill egg halves with the filling, mounding slightly.

Garnish with fresh Parsley. Cover loosely. Chill until ready to serve.

Divide some of the cooked shallot on top of the cooked egg. Sprinkle with some of the cooked sausage, shredded cheese & more sausage.

These eggs are the perfect bites for all seasons and occasions, especially in the Spring. Covered, they will keep in the refrigerator for about 3-4 days.

👉 A great make-ahead appetizer.

👉 For more bite, sprinkle the tops of the stuffed eggs with a bit of paprika or a pinch of cayenne before garnishing.

👉 This recipe can easily be doubled or tripled for a crowd.

Steve Evans Sausage Con Queso

  • One 1-pound package of Steve Evans sausage
  • 1 onion, diced 
  • One 2-pound block processed cheese, such as Velveeta 
  • One 10-ounce can diced tomatoes and green chiles 
  • 2 cans chopped green chiles 
  • 1 jalapeno, diced 
  • Chips, for serving

Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go.

Once browned, drain.

Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.

Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

Steve Evans Sausage Quiche

  • Store-bought or homemade pie dough
  • 1/4 to 1/2 cup roughly chopped jarred roasted peppers
  • 1/4 to 1/2 cup chopped scallions
  • 1/2 cup cooked and crumbled Steve Evans sausage
  • 3/4 to 1 cup shredded cheddar cheese
  • 3 large eggs
  • 1 1/4 cups heavy cream, half-and-half or milk
  • Kosher salt and freshly ground pepper
  • 1 to 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon paprika or chile powder, or some grated lemon zest (optional)

Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill for 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.

Make the filling: Put the roasted peppers and scallions in a large bowl. Add the sausage and cheddar and toss to combine.

Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in parsley, add paprika, and chile powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.

Old Fashioned Cabbage Rolls

  • One large cabbage head
  • 3-4 lbs lean hamburger
  • 2 lb Steve Evans Sausage
  • (Optional: chopped onion, celery, pepper)
  • 1/2 cup basmati rice uncooked  (some people cook rice first)
  • 1-2 quarts tomato juice
  • Salt and pepper to taste

Bring large pot of water to boil.

Peel dirty outer layers of cabbage off.  Cut core out. Place cabbage head in boiling water as cabbage leaves wilt and looses. Gently work them loose and place in a bowl. Repeat until all leaves large enough to roll up are removed.

Mix ground beef, sausage, rice, ( onion,pepper, celery if using)

(I use some garlic salt, pepper, celery salt). Add 1 cup tomato juice

Mix well..

Scoop about 1/3-1/2 cup into hands shape into roll place inside the core end of the cabbage leaf roll once fold edges in continue roll up.  Repeat with all leaves .. Place in baking pan deep enough that you can cover the cabbage rolls with tomato juice .  Season tomato juice with little salt and pepper. Can also use celery salt and garlic salt. 

Cover and bake at 350 degrees 1 1/2-2 hours  at or until rice is cooked.  If juice needs to thicken a little more pour off juice and put into small pot cook down by half and pour back over the cabbage rolls.

Great with mashed potatoes.

Recipe courtesy of Tina Gibson

Steve Evans Sausage Baked Ziti Casserole

  • 1 (16 ounce) package dry ziti pasta
  • 1 pound Steve Evans sausage
  • 1 (15 ounce) container ricotta cheese
  • 1 egg
  • 1 large yellow onion, minced
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 (26 ounce) jars spaghetti sauce, divided
  • 1 (8 ounce) package shredded Italian cheese blend
  • 1 teaspoon dried basil

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.

Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of spaghetti sauce; mix well.

In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.

Bake in the preheated oven until heated through (about 20 minutes) Uncover; return to the oven and bake until cheese is melted (5 to 10 more minutes)

Steve Evans Sausage Snack Balls

  • 1 lb Steve Evans Country Sausage
  • 8 oz cream cheese, softened
  • 1-1/4 cups Bisquick
  • 1 cup (4-oz) cheddar cheese, shredded

    Preheat oven to 400ºF.
    Mix all ingredients until well combined. Roll into 1-inch balls.
    Bake for 20-25 minutes, or until brown.
    Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

Steve Evans Sausage Gravy Bombs

  • 14 biscuits
  • egg, for egg wash
  • 8 oz Steve Evans Country Sausage
  • 3 tablespoons flour
  • 1 ½ cups milk
  • ¼ teaspoon fresh thyme
  • ¼ teaspoon fresh sage
  • 1 pinch cayenne pepper
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

In a cast-iron skillet, break up the ground sausage into small chunks and brown over medium-high heat until sausage is cooked through and no longer pink.

Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.

Add the milk in several increments while whisking.

Add thyme, sage, cayenne pepper, black pepper, and salt.

Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.

Fill a well-greased ice cube tray with the gravy. (If you do not have an ice cube tray, pour the gravy onto a greased parchment-lined ½ cookie sheet.)

Freeze for 20 minutes.

Preheat oven to 350˚F (180˚C).

With your thumb, make a divot in the center of each biscuit.

Place a cube of gravy into each divot.

Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top.

Turn the dough balls upside down. With the palm of your hand, roll the biscuit ball around in a clockwise motion on your table surface to smooth out the dough balls.

Place the biscuits on a parchment lined ½ cookie sheet making sure the dough seams are on the bottom. Brush with egg wash.

Bake for 20-30 minutes.


Breakfast Casserole

  • 1 lb Steve Evans Country Sausage, crumbled
  • 8 scallions, chopped, white\light green parts and dark green parts divided
  • 1 red bell pepper, seeded and diced, divided
  • 8 cups fresh spinach, packed
  • 4 large eggs
  • 1 teaspoon kosher salt
  • 2 teaspoons garlic powder
  • 2 cups whole milk
  • nonstick cooking spray, for greasing
  • 8 cups day-old country white bread
  • 2 cups shredded cheddar cheese, divided
  • ½ cup chicken stock
  • ½ cup heavy cream

Add the sausage to a large nonstick skillet over medium heat. Cook, breaking up with a spatula until no longer pink, 7-8 minutes.

Add the white and light green scallions, ½ of the bell pepper, and ½ of the spinach.

Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted. Remove the pan from the heat and let cool.

In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.

Grease a 9 (22 cm) x 13-inch (33 cm) glass baking dish with nonstick spray.

Add the cubed bread to the baking dish. If you don’t have day-old bread, spread the cubed bread on a baking sheet and dry out in a 300˚F (150˚C) oven for 15-20 minutes.

Sprinkle 1 cup (100 G) of shredded cheese over the bread, then evenly spread the sausage mixture on top. Pour the egg mixture over the sausage mixture. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.

Preheat the oven to 375˚F (190˚C).

In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.

Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.

Cover with foil and bake for 45 minutes, then uncover and bake for another 15-20 minutes, until the custard is set and the cheese is golden brown. Remove from oven and let cool for 15 minutes.

Garnish with the dark green scallions, then slice and serve.