TRY THESE DELICIOUS RECIPES

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

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.