Delicious and easy to make, these Three Ingredient Crescent Sausage Bites are sure to be a hit at any gathering. The combination of the savory sausage with the flaky crescent rolls makes these nibbles an appealing treat. This dish's origins are shrouded in mystery, but its simplicity and irresistible flavor have made it a mainstay at many social events.
Several choices exist for serving these delicious morsels, each of which has the potential to elevate the dining experience as a whole. A tangy and creamy mustard dip or a spicy barbecue sauce are two classic side dishes that go well with the Crescent Sausage Bites. These sauces elevate the already flavorful sausage pieces to the next level. With the warm and decadent bites, a side of crisp veggies like celery, carrot sticks, and cherry tomatoes may be a welcome contrast. If you want to round off your dinner with some healthy sides, try some crunchy green salad or creamy coleslaw with these delicious Crescent Sausage Bites.
Here are the ingredients: - Two packages of crescent roll dough that has been chilled - One pound of sausage (mild or spicy, depending on your taste)
Eight ounces of soft-serve yogurt
A helpful hint: turkey sausage is perfect for the holidays! brunch sausage is the way to go if you're catering to a brunch crowd. You may easily modify this recipe!
Instructions:
1. Get the oven to 375 degrees.
2. Sausage should be browned and drained in a pan. If you like, you may season the meat with a little salt and pepper. Cream cheese should be melted next.
3. Grease a baking sheet and lay down one crescent roll sheet, ensuring a 1/2-inch border around the edges.
4. After the sausage mixture has been spread on the dough, place the second crescent roll sheet on top.
Fry up some chicken with some chopped carrots and onions in a pan.
After the onion and carrots have been added, lower the heat to medium. As the chicken begins to brown and the carrots and onions begin to caramelize, continue cooking while stirring occasionally.
Poaching chicken with chopped onion, carrot, capers, olives, and raisins.
Bring to a boil and then add the almonds, raisins, capers, pine nuts, and olives. After a quick stir, pour in half a cup of vin cotto. Reduce the liquids by half by deglazing the pan while scraping and stirring the fond, or browned pieces on the bottom. Toss in the leftover vin cotto and heat till boiling.
In a pan, sauté chicken with chopped carrots, onion, capers, and raisins in a wine sauce.
The sugar and vinegar should be mixed in a small basin. While stirring, heat the addition to the pan. A coating will form as the sauce reduces. Use sea salt and freshly ground pepper as seasonings, according to your taste.
