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Swaggerty's Family Recipes

The following are recipes made by the Swaggerty family and a few other favorites that have been enjoyed around the dinner table. These recipes are some of Swaggerty's favorite. We would like to share them with you...ENJOY!

QUICK LINKS:

  1. Swaggerty's Stuffing
  2. Sausage Skillet Cornbread
  3. Swaggerty's Samosas
  4. Sausage Meatloaf
  5. Sausage Rolls
  6. Swaggerty's Crock Pot Chili
stuffing

Swaggerty's Stuffing

Ingredients (Makes 12 - 1 cup servings):

  • 9 cups bread, torn into 1-2 inch pieces and toasted
  • 2 tbsp fresh thyme, minced
  • Half of a 1 lb. roll of Swaggerty’s Sausage or 4 to 6 patties
  • 2 tbsp fresh sage, minced
  • 2 tsp butter
  • 1/2 tsp salt
  • 2 cups Shitake and button mushrooms, sliced
  • 1/4 tsp black pepper
  • 1 cup onion, chopped
  • 2 large eggs
  • 1-1/4 cups carrot, chopped
  • 1 (14 oz) can chicken broth
  • 1-1/4 cups celery, chopped
  • Rosemary leaf for garnish
  • 1/2 cup fresh parsley, minced

 

 

Preparation

Preheat oven to 350 degrees. Break bread into small pieces and toast lightly in oven. Set aside in a large mixing bowl. Cook sausage in a large nonstick skillet until browned over medium-high heat. Use spatula to break into chunks or crumbs. Add to bread in mixing bowl.

Melt butter over medium-high heat in a skillet. Add mushrooms and sauté 5 minutes. Spread evenly over bread cubes and sausage.

Coat skillet with non-stick spray and add carrot, onion, and celery; sauté 7 minutes or until lightly browned. Add sage, thyme, parsley, salt and pepper; sauté 1 minute. Add evenly to mixture. Combine eggs and broth in another bowl and stir together. Pour into bread mixture and mix to coat. Spoon into a 13 x 9-inch baking dish coated with non-stick spray. Bake at 350 degrees for 40 minutes or until browned. Top with fresh rosemary for garnish.

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cornbread

Sausage Skillet Cornbread

Ingredients (Makes one 9 inch round):

  • 2 cups self rising corn meal mix
  • 1/2 lb Swaggerty’s Sausage (hot or mild)
  • 1 cup buttermilk
  • 1 egg
  • 1 tbsp oil
  • 1/2 tsp salt

 

Preparation

Preheat oven to 400 degrees and set a 9-inch cast iron skillet with 1 tbsp of oil in the oven while it preheats. Fry sausage in separate pan. Set aside. Mix corn meal mix, egg, and buttermilk in bowl. Add sausage and mix. Carefully remove the skillet from the oven. Pour the batter into the skillet and put back into the oven. Bake until golden brown, about 20 minutes.

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samosas

Swaggerty's Samosas

Ingredients (Serves 4-8):

  • 1 tbsp oil
  • 2 tsp curry powder
  • ½ tsp salt
  • 2 cups refrigerated mashed potatoes
  • ½ tsp pepper
  • 10 oz frozen peas, thawed
  • 1 lb Swaggerty’s All Natural Sausage
  • 15 oz package refrigerated pie crusts
  • 1 medium onion, chopped

 

Preparation

Heat oil in large saucepan over medium heat. Add the onion and sausage. Drain. Add salt, pepper, and curry powder and cook, stirring 1 minute. Remove from heat and stir in the mashed potatoes and peas. Unroll the pie crusts and cut each into 6 triangles for a total of 12 triangles. Place a heaping tbsp of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to baking sheet and bake at 375 for about 20-25 minutes.

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meatloaf

Sausage Meatloaf

Ingredients:

  • 1 lb Swaggerty’s Sausage (hot or mild)
  • 2 tbsp soy sauce
  • 1 lb ground beef
  • 3/4 cup Saltine cracker crumbs
  • 1 medium onion, chopped fine
  • 1 egg
  • 8 oz. can tomato sauce
  • 1/2 c. ketchup
  • 1 medium onion, chopped

 
 

Preparation

Blend all ingredients thoroughly. Shape into a loaf and coat top with ketchup. Place in a baking pan and bake at 350 degrees for about one hour. Remove from pan immediately and allow to cool before slicing.

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rolls

Sausage Rolls

Ingredients (Yields 12 servings):

  • 1 lb Swaggerty's All Natural Sausage
  • ¼ cup Dijon mustard
  • 1 tbsp sage
  • 1 tbsp onion powder
  • ½ onion, diced
  • 1 egg, beaten
  • 2 10-oz cans puff pastry dough

Preparation

Preheat the oven to 375 degrees. Fry sausage and onion and set aside. Unfold the pastry and cut into 12 squares. Brush each square with mustard. Put 2 heaping tbsp of sausage mixture in the middle of the square. Roll dough around the sausage and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet and brush the tops with remaining egg. Serve with Dijon mustard for dipping.

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chili

Swaggerty's Crock Pot Chili

Ingredients (Serves 6):

  • 1 lb Swaggerty’s All Natural Sausage
  • ¼ tsp cayenne pepper
  • 1 tbsp oil
  • 2 tsp garlic powder
  • 1 onion, chopped
  • 1 can red kidney beans
  • ½ red bell pepper, diced
  • 1 can diced tomatoes
  • 1/8 cup chili powder
  • 1 can tomato puree
  • 1 tbsp cumin

 

 

Preparation

Heat the oil in skillet and fry sausage and onion. Drain. Pour meat mixture into crock pot and add bell pepper, all spices, beans, tomatoes, and puree. Stir and cook on low for 2 ½ -3 hrs. Garnish with cheese and sour cream if desired.

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