Pork – Tessie's Table

Sausage Roll Wreath

Therese Buchanan — Sat, 18 Oct 2025 20:43:27 +0000

This Christmas Sausage Roll Wreath is an easy holiday appetizer made with puff pastry and savory sausage. I love serving it with my Slow Cooker Cranberry Sauce for dipping. It’s simple to make, looks beautiful on the table, and always gets plenty of compliments.

Photo Credit: Tessie’s Table.

This Christmas Sausage Roll Wreath makes such a great appetizer for holiday parties or Christmas dinner. You can prep it ahead of time and bake it just before guests arrive, so it’s warm, flaky, and ready to serve. It pairs perfectly with my Cranberry Meatballs, Smoked Salmon Appetizer or even a Christmas Tree Charcuterie Board if you’re putting together a full spread.

Why you’ll love this Sausage Roll Wreath

Simple to make:
You only need puff pastry, sausage, and a few seasonings to create something that looks like it came straight out of a bakery.
Festive and beautiful:
This Christmas Sausage Roll Wreath looks stunning on the table and makes a great centerpiece for holiday parties or family gatherings.
Perfect for sharing:
Everyone can tear off a piece and dip it into cranberry sauce, making it a fun and easy appetizer for guests.

Christmas Sausage Roll Wreath for Easy Holiday Appetizers

In Ireland, sausage rolls are a staple at every party, from birthdays to Christmas. You can find them in nearly every gas station, a quick grab-and-go snack that everyone loves. Living in Atlanta now, I make this Christmas Sausage Roll Wreath every December, and it always reminds me of those days. It’s the same familiar flavor, just shaped into something a little more festive for the holidays.

Ingredients Needed for Sausage Roll Wreath

Pork sausage: Mild breakfast sausage works perfectly for this recipe. It has great flavor and the right amount of fat to keep the filling juicy.
Breadcrumbs: These give the sausage mixture that soft texture similar to traditional sausage rolls. Fresh breadcrumbs work best, but store-bought is fine too.
Milk: Just a little helps soften the breadcrumbs and keeps the sausage from drying out while baking.
Onion: Finely grated or blended onion adds flavor and moisture to the filling. You won’t taste raw onion, just that little bit of sweetness it brings when baked.
Herbs and spices: Thyme, sage, and parsley give that classic sausage roll flavor, while nutmeg and white pepper add a hint of warmth that makes it perfect for Christmas.
Puff pastry: The key to a beautiful golden wreath. Use store-bought puff pastry for convenience and be sure to let it thaw before rolling.
Egg: A quick brush of beaten egg makes the pastry shiny and golden.
Cranberry sauce: This is the perfect dip for serving. My Slow Cooker Cranberry Sauce adds just the right mix of sweet and tart to balance the savory sausage.

How to make Sausage Roll Wreath

**For more detailed instructions, please refer to the printable recipe card below.**

Add the sausage meat, breadcrumbs, milk, onion, salt, black pepper, thyme, sage, parsley, nutmeg, white pepper, and egg yolk to a food processor. Blend until smooth and sticky. The filling should have a soft texture, not meaty or chunky.

Cover and chill the mixture for about 30 minutes to make it easier to handle when shaping the wreath.

Roll out the puff pastry on a lightly floured surface into a rectangle about 10×16 inches and spoon the chilled sausage filling in a thick, even log along one long edge of the pastry

Fold the pastry over the sausage and keep rolling until the seam meets the opposite side. Seal by brushing with a beaten egg,

Trim away any extra pastry.

Use a sharp knife or kitchen scissors to cut deep slits every 1 to 1½ inches.

Carefully lift the roll onto the baking sheet and shape it into a circle, twisting each section slightly outward so the filling faces up.

Brush the entire wreath with beaten egg and sprinkle with sesame seeds.

Place a small oven-safe bowl in the center to help it keep its shape while baking. You can use a ball of foil here is you need to.

Bake for 30-35 minutes until golden brown.

Variations

Mini sausage rolls: Instead of forming a wreath, cut the pastry and filling into small sections and bake bite-sized sausage rolls. They’re perfect for party trays or make-ahead snacks.
Cheese and herb twist: Mix a handful of shredded cheddar or mozzarella into the sausage filling before blending. It melts into the filling and adds a little richness.
Cranberry-stuffed wreath: Add a spoonful of cranberry sauce inside the sausage mixture before rolling. It gives a sweet and tangy surprise in every bite.
Spicy sausage roll wreath: Use hot sausage or add a pinch of crushed red pepper flakes to the filling. It adds a nice kick without being overpowering.
Everything bagel topping: Swap sesame seeds for everything bagel seasoning before baking. It adds extra crunch and flavor to the golden pastry.

Serving Suggestions

With cranberry dipping sauce: Serve your sausage roll wreath with a bowl of my Slow Cooker Cranberry Sauce in the center for the perfect sweet and savory combo.
As part of an appetizer spread: Pair it with my Smoked Salmon Appetizer, Cranberry Meatballs and Christmas Tree Charcuterie Board for an easy holiday appetizer lineup that always gets compliments.
For Christmas dinner: Slice the wreath into portions and serve it as a warm starter or side. It fits beautifully next to Juicy Roast Turkey, Sourdough Stuffing, or a Glazed Ham for a full festive feast.
With mustard or chutney: Offer Dijon mustard, honey mustard, or a sweet onion chutney on the side for guests who like extra flavor.
On a holiday brunch table: Add it to your Christmas brunch with Carrot Cake Cinnamon Rolls, Tres Leches Iced Latte, and Strawberries and Cream. It’s easy to slice and serve to a crowd.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Sausage Roll Wreath?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 350°F for about 10 minutes to crisp up the pastry again. Avoid microwaving it if you can, since puff pastry can go soft.

Can I freeze Sausage Roll Wreath?

Yes, this wreath freezes really well. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake at 350°F until hot. You can also freeze it before baking and bake straight from frozen, just add about 10 extra minutes to the cooking time.

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Tips & Tricks

Blend the filling: For that soft texture, blend the sausage, onion, breadcrumbs, and milk together until smooth. It gives the filling that perfect creamy consistency inside the pastry.
Keep the pastry cold: Puff pastry bakes best when it’s chilled. If it softens while you’re shaping the wreath, pop it in the fridge for 10 minutes before baking.
Seal the seam well: Make sure the pastry seam is underneath and pressed tight so the sausage filling doesn’t leak while baking. A quick brush of egg wash helps hold it together.
Use a sharp knife for cuts: Clean cuts help the pastry puff evenly and create that pretty layered look when the wreath bakes. Avoid sawing or dragging the knife.
Reheat the right way: For leftovers, skip the microwave. A few minutes in a 350°F oven brings the pastry back to life and keeps it crisp.

More Holiday Favorites

Looking for more meal inspiration?

Browse my Christmas Recipes or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make the sausage roll wreath ahead of time?
Yes, you can prepare it up to a day in advance. Assemble the wreath, cover it well, and refrigerate. Brush with egg wash just before baking so it still gets that golden shine.
Can I use different sausage meat?
You can, but stick with mild or regular breakfast sausage for the best texture. Spicy sausage will work too, just keep the herbs simple so it doesn’t overpower the pastry.
Can I make this without a food processor?
You can, but blending gives the sausage that soft texture. If you don’t have one, grate the onion finely and mix everything really well by hand until smooth and sticky.
Can I freeze it before baking?
Yes, this wreath freezes beautifully unbaked. Shape it, wrap it tightly, and freeze for up to 2 months. Bake straight from frozen and add 10 extra minutes to the cooking time.
What can I serve with it?
It’s perfect with Cranberry Sauce, but also great with honey mustard, onion chutney, or even sweet chili sauce for something different.
Can I use shortcrust pastry instead of puff pastry?
You can, but it will be denser and less flaky. Puff pastry gives the best golden layers and that beautiful presentation.
How do I know when it’s fully cooked?
The pastry should be golden brown, and the sausage filling should be hot all the way through. If you want to be exact, the center should reach 160°F.
Can I make mini sausage wreaths instead?
Yes, just cut smaller pieces and form mini rings or twists. They bake in about 20 minutes and are perfect for party platters.
Why is my pastry splitting?
Usually it’s because the pastry got too warm. Keep it chilled before baking, and don’t skip brushing with egg wash, it helps seal everything.
How can I serve this for Christmas dinner?
Serve it warm alongside Juicy Roast Turkey, or Herb Crusted Baked Ham with Sourdough Stuffing, Cheesy Green Beans, Garlic Mashed Potatoes. It’s a fun savory addition that will bring your holiday spread to the next level..

Sausage Roll Wreath

Sausage Roll Wreath baked in golden puff pastry and served with cranberry dipping sauce. A festive and easy appetizer for holiday parties.

Course Appetizer

Cuisine American

Keyword Christmas, Family Gathering, Holidays, Party, Party Food

Prep Time 25

Cook Time 35

Chil Time 30

Total Time 1 30

Servings

Calories 444kcal

Equipment

Ingredients

Sausage Filling:

1 lb mild pork breakfast sausage such as Jimmy Dean Regular
½ cup soft white breadcrumbs
2 tablespoons milk
½ small onion chopped
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon dried parsley
¼ teaspoon nutmeg
¼ teaspoon white pepper optional
1 egg yolk

Pastry:

1 sheet puff pastry about 10×16 inches, thawed if frozen
1 egg beaten (for egg wash)
1 tablespoon sesame seeds or poppy seeds

For Serving (optional):

1 cup cranberry sauce

Instructions

Combine the sausage meat, breadcrumbs, milk, grated onion, salt, black pepper, thyme, sage, parsley, nutmeg, white pepper, and egg yolk in a food processor until smooth. The texture should be soft, almost like a paste. Cover and chill for 30 minutes.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface into a rectangle about 10×16 inches. Position it so the long side faces you.
Spoon the sausage mixture in a thick, even log along one long edge of the pastry, leaving about 1½ inches from the edge.
Fold the pastry over the filling and continue rolling until the seam meets the opposite edge. Trim any excess so there’s just one layer of pastry around the sausage. Seal the seam and brush lightly with beaten egg.
Using a sharp knife or kitchen scissors, make deep cuts every 1 to 1½ inches. ***See step by step photos up above.*ng.
Transfer the sausage roll to the prepared baking sheet, shaping it into a circle. Press the ends together firmly to form a ring. Twist each section slightly outward so the filling faces up.
Brush the entire wreath with beaten egg and sprinkle with sesame or poppy seeds.
Bake for 30–35 minutes, until puffed and golden brown and the sausage is cooked through. If it browns too quickly, loosely cover with foil for the last 10 minutes.
Cool slightly before transferring to a serving platter. Place cranberry sauce in the center.

Nutrition

The post Sausage Roll Wreath appeared first on Tessie's Table.

Baked Ham

Therese Buchanan — Sun, 02 Mar 2025 13:00:00 +0000

A baked ham is always a showstopper, and this version brings all the best flavors together: savory ham, tangy mustard, a touch of sweetness, and a crispy golden topping. It’s surprisingly easy to make and the mustard glaze keeps it juicy, and the crunchy breadcrumb topping adds just the right texture.

Photo Credit: Tessie’s Table.

Ham is one of those main dishes that works for just about any celebration: Easter, Thanksgiving, or just a weekend dinner that calls for something special. A bone-in ham is packed with flavor and stays incredibly juicy as it cooks. Since this recipe starts with a fully cooked ham, you’re really just warming it through and adding layers of flavor. Serve it hot for a special meal or slice up leftovers for sandwiches, salads, or breakfast the next day.

Why you’ll love this Baked Ham

Easy to Make:
Since you’re starting with a fully cooked ham, this recipe is all about adding flavor and texture without a ton of effort.
Packed with Flavor:
The combination of whole grain and Dijon mustard, honey, and brown sugar creates a bold, slightly sweet glaze that pairs perfectly with the salty ham.
Crispy Topping:
The panko breadcrumb coating adds crunch, giving this ham a little extra texture that sets it apart from the usual glazed versions.

The Best Kind of Holiday Ham – With a Crunch!

Ham is already a top-tier main dish, but adding a crispy topping? That’s next-level. The mustard glaze makes sure every slice is juicy and packed with flavor, and the golden breadcrumb crust adds just the right crunch to balance it all out. Forget the standard sticky glaze, this is the kind of ham that gets people asking for the recipe.

Ingredients Needed for Baked Ham

Ham: A bone-in, fully cooked ham is best for this recipe. The bone adds extra flavor and keeps the meat juicy while it heats up.
Whole Grain Mustard & Dijon Mustard: This duo brings a perfect balance of texture and sharpness. Whole grain mustard adds a bit of pop, while Dijon gives that smooth, tangy bite.
Honey & Brown Sugar: These add a little sweetness to balance the saltiness of the ham and bring out the deep, caramelized flavors as it bakes.
Panko Breadcrumbs: Light, crispy, and perfect for getting that golden crust on top. Regular breadcrumbs work too, but panko gives the best crunch.
Parsley: Adds a little freshness to the topping and gives it some color. Fresh is best, but dried works in a pinch.
Olive Oil: Helps the breadcrumbs toast up perfectly and keeps them from drying out.

How to make Baked Ham

**For more detailed instructions, please refer to the printable recipe card below.**

Set the ham flat side down on the rack. Pour enough water into the pan to create a shallow layer.

Cover tightly with foil and bake for about 1 ½ to 2 hours, or until the internal temperature reaches 130°F.

In a small bowl, mix the whole grain mustard, Dijon mustard, honey, and brown sugar until smooth.

In another bowl, toss the panko breadcrumbs with parsley and olive oil.

Remove the ham from the oven and increase the temperature to 425°F.

Spread the mustard mixture all over the ham, reserving a little for serving.

Press the breadcrumb mixture on top to coat.

Return the ham to the oven, uncovered, and bake for another 15-20 minutes, until the breadcrumbs are golden and crisp.

Variations

Classic Brown Sugar Glaze: Skip the mustard and mix brown sugar with a bit of melted butter and maple syrup for a traditional sweet glaze.
Spicy Kick: Add a teaspoon of cayenne or crushed red pepper flakes to the mustard glaze for a little heat.
Garlic and Herb Crust: Mix minced garlic and dried herbs like thyme and rosemary into the breadcrumb topping for extra savory flavor.
Pineapple Twist: Swap the honey for pineapple juice and add crushed pineapple to the glaze for a tropical-inspired ham.
Orange Glazed Ham: Try this Glazed Ham with honey, orange marmalade, and Dijon mustard. It’s sweet, savory, and perfect for any special occasion.

Serving Suggestions

With Mashed Potatoes: A big scoop of Creamy Mashed Potatoes makes the perfect side to soak up all those ham drippings.
Next to Roasted Vegetables: Roasted Brussels sprouts, carrots, or asparagus pair beautifully with the flavors of the ham.
In a Sandwich: Leftover ham makes the best sandwiches! Serve on a soft roll with extra mustard glaze and a slice of cheese.
With Eggs for Breakfast: Dice up leftovers and toss them into scrambled eggs or a breakfast hash.
Alongside Mac and Cheese: The smoky, salty ham goes so well with a cheesy, creamy mac and cheese. Try my favorite recipe for Veggie Mac and Cheese!

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Baked Ham?

Store leftover ham in an airtight container in the fridge for up to 4 days. Sliced ham stays fresher if wrapped tightly in foil or plastic wrap before storing.

Can I freeze Baked Ham?

Wrap individual slices in parchment paper, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

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Tips & Tricks

Score the Fat for More Flavor: The crosshatch pattern helps the glaze soak into the ham, giving you more flavor in every bite.
Keep the Ham Moist: Covering it with foil while baking prevents it from drying out. The added water in the pan helps create steam for extra juiciness.
Check the Temperature: Since ham is already cooked, you only need to warm it through. Overcooking can dry it out, so use a meat thermometer.
Crisp the Topping Last: The breadcrumb crust goes on at the end so it stays golden and crispy without burning.
Save the Bone for Soup: The ham bone makes an incredible base for soup or broth, perfect for split pea or bean soup.

More Easter Mains

Photo Credit: Tessie’s Table.

FAQ

Can I use a spiral-cut ham? Yes! A spiral-cut ham works, but be careful when adding the breadcrumb topping since the slices can separate.
Do I have to use whole grain mustard? No, but it adds great texture. If you don’t have it, just use more Dijon.
Can I make this ahead of time? You can bake the ham, let it cool, and store it in the fridge. Reheat with the breadcrumb topping to keep it crispy.
What’s the best way to reheat ham? Warm slices in a covered dish with a splash of broth at 300°F for about 10 minutes.
Can I use fresh breadcrumbs? Yes, but they won’t get as crispy as panko. Toast them lightly before using for better texture.
Can I cook this in a slow cooker? You can warm the ham in a slow cooker, but you’ll need to crisp the topping in the oven.
What if my ham is too salty? Soaking it in water for a couple of hours before cooking can help reduce saltiness.
Why add water to the pan? It creates steam, which helps keep the ham juicy.
Do I need to let the ham rest? Yes! Resting helps the juices settle so each slice stays moist.
What can I do with leftovers? Sandwiches, Soups, breakfast scrambles, ham is incredibly versatile!

Baked Ham

This baked ham is coated with a sweet and tangy mustard glaze, topped with crispy breadcrumbs, and roasted to perfection for any special occasion.

Course Main Course

Cuisine American

Keyword Easter, Family Meals, Holidays

Prep Time 15

Cook Time 2

Resting Time 15

Total Time 2 30

Servings

Calories 631kcal

Equipment

Ingredients

8-10 pound fully cooked bone-in ham (shank or butt)
Water
½ cup whole grain mustard
¼ cup Dijon mustard
⅓ cup honey
¼ cup brown sugar
1 cup panko breadcrumbs
3 tablespoons minced parsley
3 tablespoons olive oil

Instructions

Let the ham sit at room temperature for 1-2 hours. Trim any excess fat thicker than ¼ inch, then score the fat in a crosshatch pattern, being careful not to cut into the meat.
Preheat the oven to 325°F.
Line a roasting pan with foil and place a baking rack on top. Set the ham flat side down on the rack, pour about ½ inch of water into the pan, cover tightly with foil, and bake for 1 ½ to 2 hours, or until the internal temperature reaches 130°F (about 10 minutes per pound).
In a small bowl, mix the whole grain mustard, Dijon mustard, honey, and brown sugar until smooth. In another bowl, combine the panko, parsley, and olive oil.
Remove the ham from the oven and increase the temperature to 425°F.
Spread the mustard mixture evenly over the ham, reserving any extra for serving. Press the breadcrumb mixture on top to coat. Add more water to the pan if needed.
Return the ham to the oven, uncovered, and bake for 15-20 minutes, until the breadcrumbs are golden brown.
Let the ham rest for 10-15 minutes before slicing. Serve with any leftover mustard glaze.

Nutrition

The post Baked Ham appeared first on Tessie's Table.

Glazed Ham With Roasted Carrots

Therese Buchanan — Fri, 20 Dec 2024 13:00:00 +0000

This glazed ham is a showstopper with minimal effort. It’s baked in two stages to keep it juicy on the inside and caramelized on the outside, with a sweet and tangy glaze made from orange marmalade, honey, and Dijon mustard. Plus, if you throw in some carrots, they roast beautifully alongside the ham, making it a one-pan wonder that’s perfect for Thanksgiving, holidays, or family dinners.

Photo Credit: Tessie’s Table.

Glazed ham always feels like a centerpiece dish, but it’s surprisingly straightforward. The key here is to bake it in two stages: first, a lower temperature to warm the ham through, then a quick, high-temp bake to caramelize the glaze and finish everything off. The carrots (optional but highly recommended) roast right in the same pan, soaking up all that delicious flavor. And bonus—any leftover glaze can be warmed and poured over the ham for extra goodness.

Why you’ll love this Glazed Ham

Effortless but Impressive –
Two baking stages sound fancy, but they couldn’t be easier. A little brushing and basting is all it takes.
Perfect for Sharing –
It’s a centerpiece dish that feeds a crowd with enough leftovers to make sandwiches, soup or breakfasts for days.
Carrots with a Twist –
The carrots roast in the same pan and can be crisped up for an irresistible side.

Two Bakes, One Perfect Glaze

This recipe has a little secret: baking the ham in two steps gives you the perfect balance of tender and caramelized. The low-and-slow bake warms the ham evenly, while that final blast of heat at 400°F gives the glaze its glossy, sticky finish. And let’s not forget the roasted carrots—they’re so good, you might fight over them. If you love crispier edges, pop them back in the oven while the ham rests for the final flourish.

Ingredients Needed for Glazed Ham

Fully Cooked Ham – Bone-in keeps the ham juicy and flavorful. Plus, the leftover bone is great for soups.
Orange Marmalade – Sweet with just a touch of bitterness to balance the glaze. Apricot preserves also work.
Honey – Adds richness and helps the glaze caramelize perfectly.
Brown Sugar – Gives the glaze depth and a hint of molasses.
Dijon Mustard – Balances the sweetness with a little tang.
Olive Oil – Used to coat the roasting pan and carrots to keep everything from sticking.
Carrots (Optional) – These colorful carrots look stunning and roast beautifully in the pan juices.

How to make Glazed Ham

**For more detailed instructions, please refer to the printable recipe card below.**

Preheat the oven to 325°F. Line the roasting pan with foil and drizzle with olive oil. Place the ham flat-side down

Loosely cover the ham with foil. Bake for 1 1/2 hours, basting occasionally with the juices in the pan.

Combine orange marmalade, honey, brown sugar, and Dijon mustard in a saucepan. Warm over medium heat until smooth and thickened.

If adding Carrots, toss them with olive in a bowl first.

After 30-45 minutes of baking, remove the foil, arrange the carrots around the ham, replace the foil, and bake for the remaining time.

After 1 1/2 hours, increase the oven temperature to 400°F. Remove the foil and brush half of the glaze over the ham. Stir the carrots to coat them in the pan juices.

Bake for another 30-40 minutes, basting with the reserved glaze every 10-15 minutes. Stir the carrots occasionally so they roast evenly.

Once the ham is done and resting, remove the pan juices and return the carrots to the oven at 400°F for a few more minutes to crisp up.

Variations

Maple Glaze: Swap the orange marmalade for maple syrup for a deep, sweet flavor.
Spicy-Sweet Kick: Add a pinch of cayenne pepper or red pepper flakes to the glaze for a bit of heat.
Pineapple Ham: Use pineapple preserves and add pineapple rings during the final bake.
Apricot Glaze: Replace the marmalade with apricot jam for a milder sweetness.
Herb Infusion: Add a touch of fresh thyme or rosemary to the glaze for a savory note.

Photo Credit: Tessie’s Table.

Serving Suggestions

With Garlic Mashed Potatoes: A creamy side pairs perfectly with the sweet-savory glazed ham. Try out my favorite recipe Here.
Leftover Sandwiches: Pile slices onto thick bread with mustard and pickles for the ultimate sandwich.
Breakfast Upgrade: Add diced ham to scrambled eggs or a hash with potatoes and onions.
Holiday Pairing: Serve it alongside Roasted Chicken, Brussels Sprouts or Crispy Roast Potatoes for a full festive spread.
Soup Starter: Use leftover ham and the bone to make a hearty Ham and Corn Chowder.

Storage and Freezing

How should I store Glazed Ham?

Store sliced ham in an airtight container in the fridge for up to 4 days. Reheat slices gently in the oven or skillet.

Can I freeze Glazed Ham?

Wrap individual portions of the glazed ham tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat before serving.

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Tips & Tricks

Score the Ham (If Not Spiral-Cut): Scoring creates a diamond pattern on the surface of the ham, allowing the glaze to soak in and caramelize beautifully. If you’re using a spiral-cut ham, you can skip this step since the slices already allow the glaze to seep in. For non-spiral hams, keep the cuts shallow to avoid drying out the meat.
Two-Stage Baking is Key: The initial bake at a lower temperature (325°F) warms the ham evenly without drying it out. Cranking up the heat to 400°F at the end caramelizes the glaze, giving the ham its gorgeous golden finish. Trust me, this two-step process makes all the difference.
Baste for Extra Flavor: Don’t skip basting! Brushing the ham with the glaze every 10-15 minutes during the high-heat stage helps create those sticky, caramelized layers of flavor. It’s worth the extra attention.
Rest the Ham Before Slicing: Letting the glazed ham rest for about 15 minutes after baking ensures the juices redistribute, keeping every slice tender and juicy. Plus, it gives you time to crisp up those carrots if you want a little extra color and texture.
Crispy Carrots Tip: If you love crispy roasted carrots, remove any juices from the pan before the final roast. Once the ham is resting, pop the carrots back into the oven at 400°F for a few more minutes until they’re golden and slightly crisp.

More Meaty Mains

Photo Credit: Tessie’s Table.

FAQ

What cuts of ham work for this recipe?
This recipe works well with a variety of fully cooked hams, but here’s what to know about each type:
Spiral-Cut Ham: This is a great option for convenience since it’s pre-sliced, making it easier to serve. Because the slices expose more of the ham, it can dry out faster. To avoid this, baste the ham more often during the high-heat stage and keep it covered with foil during the initial bake until it’s time to add the glaze.
Bone-In Ham (Not Spiral-Cut): A bone-in ham stays juicier and has excellent flavor thanks to the bone. Scoring the surface in a diamond pattern allows the glaze to seep in and caramelize beautifully.
Boneless Ham: Boneless hams are easy to carve and heat through more quickly since there’s no bone to insulate the meat. Reduce the cooking time to about 12-13 minutes per pound instead of the 15 minutes per pound used for bone-in hams. Be sure to baste regularly during the final bake to keep the ham moist and flavorful.
Why bake the ham in two stages?
Baking the ham in two stages—first at 325°F, then at 400°F—ensures it stays tender and juicy while giving the glaze enough time to caramelize beautifully. The lower heat warms it through, while the higher heat finishes it off with that sticky, golden glaze.
Do I have to add the carrots?
No, the carrots are optional, but they’re an easy and delicious side that roasts right in the same pan. They soak up some of the ham’s flavor and look beautiful on the plate. If you’re not in the mood for carrots, try adding halved baby potatoes or Brussels sprouts instead. Both roast up nicely and pair perfectly with the glaze and ham juices.
How do I keep the ham from drying out?
Cover the ham loosely with foil during the initial bake to trap moisture. Removing the foil for the final bake allows the glaze to caramelize without overcooking the ham.
Can I make the glaze ahead of time?
Yes! The glaze can be made a day or two in advance. Store it in the fridge and warm it up on the stove before brushing it over the ham.
What if I don’t have orange marmalade?
Apricot or peach jam works perfectly as a substitute. These alternatives offer the same balance of sweetness and light fruitiness that complements the ham.
Do I need to baste the ham?
Yes, basting during the final stage of baking (at 400°F) helps the glaze stick to the ham and creates that beautiful, glossy finish. It also adds layers of flavor to each slice.
What’s the best way to reheat leftover ham?
To keep the glazed ham from drying out, reheat slices in a covered dish at 300°F for 10-15 minutes or gently warm them in a skillet over low heat.

Glazed Ham

This Glazed Ham with honey, orange marmalade, and Dijon mustard is sweet, savory, and perfect for any special occasion. Easy and delicious!

Course Main Course

Cuisine American

Keyword Easter, Family Meals, Holidays

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 620kcal

Equipment

Roasting pan
Aluminum foil
Small saucepan
Whisk
Basting brush
Meat thermometer

Ingredients

1 fully cooked bone-in ham about 8-10 pounds
1 cup orange marmalade
1/2 cup honey
1/2 cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon olive oil
Salt and pepper, to taste Optional

Optional Vegetables for Roasting

1 lb rainbow carrots, whole

Instructions

Bake the ham in two stages: an initial bake at 325°F to warm the ham through, followed by a final bake at 400°F to caramelize the glaze. The total baking time will be about 15 minutes per pound, or approximately 2 hours for an 8-pound ham. Here's how to do it:

Preheat the oven to 325°F. Line a roasting pan with aluminum foil and drizzle it with olive oil.
Place the ham flat-side down in the pan. If your ham is not spirial-cut, score the surface in a diamond pattern.
Cover the ham loosely with foil and bake for 1 1/2 hours, basting occasionally with any juices that collect in the pan.
Bake the ham for 15 minutes per pound (approximately 1 1/2 hours for an 8-pound ham), basting occasionally with any juices that collect in the bottom of the pan.

If Adding Carrots Follow this Step:

After 30-45 minutes of baking, remove the foil.
Toss the carrots with olive oil in a bowl and arrange them around the ham in the pan.
Place the foil back over the pan. They’ll roast perfectly in the pan juices as the ham cooks for the remaing time.
****Avoid adding salt and pepper at this stage to prevent over-seasoning, as the ham will release salty juices.****

Prepare the Glaze:

While the ham is baking, combine the orange marmalade, honey, brown sugar, and Dijon mustard in a small saucepan. Whisk over medium heat until smooth and slightly thickened. Set aside half of the glaze for later.

Begin the Final Bake:

After the first 1 1/2 hours, remove the foil from the ham and generously brush half of the glaze over the surface. Stir the carrots to coat them in the pan juices. Increase the oven temperature to 400°F.
Return the ham to the oven and bake for another 30 minutes, basting with the reserved glaze every 10-15 minutes. Stir the carrots occasionally to ensure even caramelization.
Check the internal temperature of the ham with a meat thermometer; it should read 140°F. Remove the ham from the oven and let it rest for 15 minutes before slicing.

Crisp Up the Carrots:

If you prefer crispier roasted carrots, carefully remove the pan juices and return the carrots to the oven while the ham rests for 15 minutes. Let them roast at 400°F until they reach your desired crispiness.

Serving:

If you have any leftover glaze, warm it up and drizzle it over the ham just before serving.

Nutrition

The post Glazed Ham With Roasted Carrots appeared first on Tessie's Table.

Loaded Tater Tots

Therese Buchanan — Wed, 11 Dec 2024 13:00:00 +0000

If you love comfort food that’s easy, cheesy, and downright delicious, this Loaded Tater Tots recipe is going to hit the spot. Crispy tater tots smothered in gooey queso, smoky bacon, and a drizzle of ranch dressing make for the ultimate indulgence. Perfect for hosting a party, enjoying a game day snack, or finding a fun dinner idea, these loaded tots deliver on flavor and fun every single time.

Photo Credit: Tessie’s Table.

Loaded Tater Tots are a must-try for anyone who loves easy, customizable recipes that deliver big on flavor. These tots can be dressed up for a party or kept simple for a casual snack. For a fun twist, you can even create a DIY tater tot bar with all your favorite toppings. No matter how you serve them, this recipe always leaves guests impressed and craving more.

Why you’ll love these Loaded Tater Tots

Effortless Crowd Favorite:
Minimal prep time and simple ingredients make this a go-to recipe when you need something fast but impressive.
Customizable to the Max:
Add your favorite toppings or swap ingredients to fit your preferences—the options are endless.
Irresistible Flavor Combo:
The combination of crispy tots, melty queso, and smoky bacon creates a flavor explosion in every bite.

Loaded Tater Tots: Your Next Party Favorite

As someone who grew up in Ireland, I’ve got a soft spot for anything involving potatoes. Over there, we’re all about the humble spud, whether it’s mashed, roasted, or in a hearty stew. So, when I discovered loaded tater tots after moving to the States, I knew I’d found my ultimate comfort food. This dish feels like a nod to my roots but with an American twist—crispy, cheesy, and downright irresistible. Plus, it’s hard not to love a recipe where potatoes take center stage!

Ingredients Needed for Loaded Tater Tots

Tater Tots: The crispy base of this dish. Look for a brand that’s known for staying crunchy even after baking.
Bacon: Adds smoky, salty goodness. Thick-cut bacon works great for a meatier bite, but any type will do. Cook it just right to get that perfect crispy texture.
Queso: Creamy, cheesy perfection. You can use jarred queso or whip up your own if you’re feeling fancy. A homemade version with jalapeños can add a fun spicy kick.
Ranch Dressing: A tangy contrast to the queso that ties all the flavors together. Use your favorite brand or make your own for extra freshness.
Green Onions: Fresh and zesty, green onions add the perfect pop of color and flavor. Finely slicing them ensures an even distribution.
Salt and Pepper: Essential for bringing out the best in every ingredient. Adjust to your liking for the perfect balance.

How to make Loaded Tater Tots

**For more detailed instructions, please refer to the printable recipe card below.**

Bake Tater Tots until crispy and golden.

Cook the bacon on a separate baking sheet until crispy.

Heat the queso until warm and pourable

Assemble your Loaded Tater Tots and serve immediately!

Variations

Spicy Kick: Add diced jalapeños or a drizzle of hot sauce for some heat. A sprinkle of crushed red pepper flakes also works wonders.
Loaded Veggie: Swap bacon for roasted veggies like bell peppers, zucchini, or even roasted corn for a colorful twist.
Buffalo Style: Toss the tots in buffalo sauce before baking and use blue cheese dressing instead of ranch for a tangy punch.
Tex-Mex Twist: Add seasoned ground beef, black beans, and a dollop of sour cream. A sprinkle of cilantro completes the look.
Breakfast Tots: Top with scrambled eggs, sausage, and shredded cheese for a morning treat that feels indulgent.

Serving Suggestions

Game Day Spread: Serve as part of a game day buffet alongside Buffalo Chicken Meatballs, Onion RIngs, and sliders for the ultimate lineup.
Movie Night Snack: Pair with popcorn and your favorite flick for the ultimate cozy evening. Bonus points if you include a bowl of your favorite candy.
Party Platter: Arrange on a large tray and let guests help themselves. Add small bowls of extra toppings for customization.
Side Dish: Serve alongside burgers, grilled chicken, or ribs for a hearty meal.
DIY Bar: Set up a tater tot bar with toppings like Guacamole, salsa, and sour cream for everyone to customize their own. You could even double the topping and serve Beef Nachos too!

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Loaded Tater Tots?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness. Avoid the microwave if possible, as it can make the tots soggy.

Can I freeze Loaded Tater Tots?

While the tater tots themselves freeze well, it’s best to store the toppings separately to avoid sogginess. Reheat the tots and add fresh toppings when ready to serve for the best texture and flavor.

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Tips & Tricks

Use a Preheated Baking Sheet: This helps the tots get extra crispy on the outside and prevents sticking.
Don’t Crowd the Pan: Give the tots plenty of space so they bake evenly and achieve maximum crunch.
Crispy Bacon Hack: Line your baking sheet with foil for easy cleanup and evenly cooked bacon every time.
Keep Queso Smooth: Stir occasionally while heating to avoid clumps and ensure a silky texture.
Serve Immediately: This dish is best enjoyed fresh and warm to keep the tots crispy. Have your toppings ready to go before the tots come out of the oven.

More Family Favorites

Photo Credit: Tessie’s Table.

FAQ

Can I use homemade tater tots? Absolutely! Homemade tater tots will work perfectly, though they may take a bit more time to prepare. The effort is worth it if you’re up for the challenge.
What’s the best queso to use? Store-bought works great, but if you want to make your own, try a blend of Velveeta and diced tomatoes with green chilies. For a gourmet touch, use a mix of cheddar and Monterey Jack.
Can I make this dish vegetarian? Yes! Skip the bacon and add roasted veggies or meat-free crumbles for a vegetarian-friendly version.
How do I keep tater tots crispy? Use a preheated baking sheet and avoid piling them up during baking. Serve immediately after adding toppings.
Can I add other cheeses? Definitely. Shredded cheddar, mozzarella, or pepper jack make great additions. Sprinkle them over the tots before baking for extra melty goodness.
Can I prep this ahead of time? You can cook the bacon and prep the queso in advance, but bake the tots fresh for best results. Assemble just before serving.
What can I use instead of ranch dressing? Try sour cream, blue cheese dressing, or even a chipotle crema for a smoky flavor.
Can I air fry the tater tots? Yes, air frying is a great option for extra crispiness. Just follow your air fryer’s instructions for timing.
Is there a low-carb option? Substitute cauliflower tots for a lower-carb version. They’re a great alternative and still taste fantastic.
What other garnishes work well? Try chopped cilantro, diced red onion, or a sprinkle of smoked paprika for extra flavor and presentation points.

Loaded Tater Tots

Loaded Tater Tots are crispy, cheesy, and topped with bacon, queso, ranch, and scallions. Perfect for parties, game days, or a fun snack!

Course Appetizer, Main Course

Cuisine American

Keyword Cheesy, Comfort Food, Easy, Game Day Snacks

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 1065kcal

Equipment

Baking sheet
Microwave-safe bowl or small saucepan
Large serving dish

Ingredients

1 32 oz package frozen tater tots
8 slices bacon chopped
2 cup queso
½ cup ranch dressing
2 green onions thinly sliced
Salt and pepper to taste

Instructions

Preheat Oven: Heat oven to 425°F (or follow tater tot package instructions if different).
Spread tater tots in a single layer on a baking sheet. Bake for 20-25 minutes, or until golden and crispy.
Place bacon on another baking sheet. Bake for 15-20 minutes or until crispy, checking around 12 minutes to avoid overcooking. Once done, let cool slightly, then chop.
Heat queso in a microwave-safe bowl for 2-3 minutes, or until warm and pourable. Alternatively, warm on the stovetop over low heat.

Assemble:

Place baked tater tots on a large serving dish.
Drizzle warm queso over tater tots.
Sprinkle chopped bacon on top.
Drizzle with ranch dressing.
Garnish with sliced green onions.
Season with salt and pepper to taste.
Serve immediately while warm.

Nutrition

The post Loaded Tater Tots appeared first on Tessie's Table.

Smothered Pork Chops

Therese Buchanan — Thu, 17 Oct 2024 12:00:00 +0000

When you need an easy dinner that feels a little special, these smothered pork chops are the way to go. They’re crispy on the outside, juicy on the inside, and topped with a creamy mushroom gravy that’s full of flavor. Between the garlic, mushrooms, and that touch of Dijon mustard, this dish is full of hearty goodness without being complicated. Perfect for a quick weeknight meal or when you’re in the mood for something satisfying!

Photo credit: Tessie’s Table.

Smothered pork chops are a comfort food classic, but this recipe puts a tasty spin on the traditional version. The Parmesan crusted chops bring an extra layer of flavor and texture, while the creamy mushroom gravy ties it all together. These chops are perfect for a cozy dinner, cooking for yourself, or sharing with friends and family. You can even tweak the gravy or the breading to make it your own. Plus, it’s a one-skillet recipe—minimal cleanup!

Why you’ll love these Smothered Pork Chops

Easy, Yet Flavorful:
No need for fancy techniques! These pork chops are breaded, seared, and baked, making it simple to put together, but the taste is anything but ordinary.
Rich Gravy:
The creamy mushroom gravy is loaded with flavor from garlic, beef broth, and a touch of Dijon mustard, making every bite of the pork chop extra juicy.
Versatile:
This recipe is easy to adapt! You can swap out ingredients or even make the breadding gluten-free by using almond flour instead of breadcrumbs.

Something About Parmesan-Crusted Goodness

If you’re anything like me, you’re all about that crispy, golden crust on just about anything. These pork chops hit the mark with the perfect crunch from the Parmesan and breadcrumb coating. I love how the Italian breadcrumbs bring a little extra herby flavor to the mix, and it’s a great way to change up your standard pork chop routine. Plus, when you get that first bite of chop dipped in creamy mushroom gravy, you’re going to want to make this again (trust me, I’ve already had requests for a repeat!).

Ingredients Needed for Smothered Pork Chops

Pork Chops: Choose bone-in or boneless, about 1 inch thick for a juicy center and nice crust.
Italian Breadcrumbs: These add a great flavor to the crust, with hints of herbs that complement the Parmesan cheese.
Parmesan Cheese: Freshly grated is best, giving the breading a salty, nutty flavor that crisps up perfectly.
Egg: Helps the breadcrumb mixture stick to the pork chops.
Olive Oil: Used for searing the chops, giving them that golden color.
Mushrooms: Sliced mushrooms add an earthy, savory depth to the gravy.
Garlic: A couple of minced cloves really enhance the gravy, bringing a punch of flavor.
Beef Broth: This forms the base of the gravy, giving it a rich, hearty taste.
Heavy Cream: Adds a luxurious creaminess to the gravy.
Dijon Mustard: Adds just a hint of tanginess to balance the richness of the cream.
Parmesan Cheese (for the gravy): A little extra in the sauce because why not? It melts in and makes the gravy even creamier.
Salt and Pepper: These two are essential for seasoning everything perfectly.

How to make Smothered Pork Chops

**For more detailed instructions, please refer to the printable recipe card below.**

Mix breadcrumbs and Parmesan in one bowl, and beat the egg in another.

Pat the pork chops dry, dip in egg, then coat with the breadcrumb mixture.

Heat oil in a skillet and sear pork chops on both sides until golden.

Transfer to the oven and bake until cooked through.

Cook mushrooms in the same skillet and add garlic

Pour in beef broth, then add cream and mustard, letting it simmer.

Stir in Parmesan cheese and season with salt and pepper.

Return pork chops to the skillet, spoon gravy over them, and let them simmer for a few minutes.

Variations

Herbed Crust: Add dried basil or thyme to the breadcrumb mixture for a herby twist.
Gluten-Free: Swap the breadcrumbs for almond flour or crushed pork rinds for a low-carb, gluten-free version.
Cheesy Upgrade: Use mozzarella or fontina in the breadcrumb mixture for an extra cheesy crust.
Creamy Garlic Gravy: Add roasted garlic to the gravy for even more of that garlicky goodness.
Wine Reduction: Swap the beef broth for white wine to create a wine-infused gravy that’s a little lighter but still packed with flavor.

Serving Suggestions

Crusty Bread: Serve with warm, crusty bread to soak up the flavorful sauce. Give this recipe for Rustic Bread a go.
With Mashed Potatoes: The creamy gravy pairs perfectly with classic mashed potatoes.
Over Rice: Serve these chops on a bed of fluffy rice to soak up all the rich sauce.
With Roasted Veggies: Pair the pork chops with roasted Brussels sprouts or carrots for a balanced meal.
With a Side Salad: A simple green salad with a light vinaigrette helps cut through the richness of the gravy.

Photo credit: Tessie’s Table.

Storage and Freezing

How should I store Smothered Pork Chops?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or gently on the stovetop to keep the pork chops moist.

Can I freeze Smothered Pork Chops?

You can freeze the pork chops and gravy in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.

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Tips & Tricks

Pat the Pork Chops Dry: This helps the breading stick better and gives you that golden-brown crust.
Use a Meat Thermometer: Make sure the internal temperature reaches 145°F so your pork chops are perfectly cooked.
Don’t Overcrowd the Pan: When searing the pork chops, give them space. If they’re too close together, they’ll steam instead of getting crispy.
Deglaze the Pan: Don’t skip deglazing with the beef broth! This adds tons of flavor from the browned bits left in the skillet.
Simmer the Gravy: Let the gravy simmer just long enough to thicken slightly—about 3-4 minutes should do it. You want it to be creamy but not too thick.

More Meaty Mains

Photo credit: Tessie’s Table.

FAQ

Can I use boneless pork chops? Yes! You can use either bone-in or boneless pork chops, but bone-in may take a little longer to cook through.
What if I don’t have heavy cream? You can substitute half-and-half or even whole milk, but the sauce will be less rich. You can thicken it with some cream cheese; about 4 oz will work, just let it melt in the pan with the mushrooms and other liquid.
Can I make this dish ahead of time? Absolutely. You can sear the pork chops and make the gravy ahead of time. Store them separately and then finish cooking in a pan when you are ready.
Can I add other veggies to the gravy? Sure! Try adding onions or bell peppers when you sauté the mushrooms for extra flavor.
How do I keep the breading crispy? After breading, you can chill the pork chops in the fridge for 15-20 minutes before frying to help the coating stick better.
What other meats can I use in this recipe? You can use chicken breasts or thighs in place of the pork chops—just adjust the cooking time accordingly.
Can I freeze the gravy separately? Yes, you can freeze just the gravy in an airtight container. Thaw and reheat it on the stovetop before serving.
What should I do if my gravy is too thin? You can mix a little cornstarch with cold water and stir it into the gravy to thicken it up, or add some cream cheese and let it melt in the pan with the rest of the ingredients.
Can I skip the breadcrumbs? Yes, you can cook the pork chops without breading, and they’ll still be delicious with the mushroom gravy!

Smothered Pork Chops

These smothered pork chops are crispy on the outside and smothered in a rich, creamy mushroom gravy. An easy, comforting meal everyone will love!

Course Main Course

Cuisine American

Keyword Cast Iron Skillet, Comfort Food, Creamy, Homemade

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 541kcal

Equipment

Large skillet
Shallow bowls for breading
Tongs
Whisk
Baking sheet

Ingredients

4 bone-in or boneless pork chops about 1 inch thick
½ cup Italian breadcrumbs
½ cup grated Parmesan cheese
1 large egg beaten
2 tbsp olive oil

For the Gravy

8 oz mushrooms sliced
2 cloves garlic minced
1 cup beef broth
½ cup heavy cream
1 tsp Dijon mustard
¼ cup of grated Parmesan cheese
¼ teaspoon of Salt
¼ teaspoon of pepper

Optional Garnish

Fresh parsley

Instructions

Preheat the oven to 400°F (200°C) In a shallow bowl, mix together the Italian breadcrumbs and Parmesan cheese.
In a separate shallow bowl, beat the egg.
Pat the pork chops dry with a paper towel. Dip each chop into the beaten egg, then coat it in the breadcrumb and Parmesan mixture, pressing down to ensure the coating sticks well.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
Transfer the pork chops to the prepared baking sheet and bake in the oven for about 10-12 minutes, until they are cooked through (145°F internal temperature).

Make the Mushroom Gravy:

In the same skillet, add the mushrooms and cook for 4-5 minutes until they release their moisture and start to brown. Stir in the garlic and cook for 1-2 minutes.
Deglaze the pan with beef broth, then stir in heavy cream and Dijon mustard. Let the gravy simmer for 3-4 minutes, allowing it to thicken slightly.
Add the Parmesan cheese and salt and pepper.
Return the pork chops to the skillet, spooning the gravy over them, and let them simmer in the sauce for 5 minutes to soak up the flavor.
Garnish with fresh parsley and serve.

Nutrition

The post Smothered Pork Chops appeared first on Tessie's Table.

Parmesan Crusted Pork Chops

Therese Buchanan — Tue, 15 Oct 2024 12:00:00 +0000

Crispy, golden Parmesan crusted pork chops are one of those meals that feel like a restaurant-quality dish but are super simple to make at home. With tender, juicy pork chops coated in a flavorful mix of Parmesan and Italian breadcrumbs, this recipe is all about getting that satisfying crunch while keeping the inside perfectly juicy.

Photo Credit: Tessie’s Table.

This dish is as straightforward as it gets, with a handful of basic ingredients you probably already have on hand. The Parmesan adds a rich, savory flavor, while the Italian breadcrumbs give the pork chops that beautiful, crispy exterior. It’s the kind of recipe you can whip up without breaking a sweat, yet it feels like you’ve put in a lot of effort.

Why you’ll love these Parmesan Crusted Pork Chops

Quick and Easy:
This recipe comes together in less than 30 minutes, making it perfect for busy weeknights when you still want something delicious on the table.
Crispy on the Outside, Juicy on the Inside:
The combination of Parmesan and breadcrumbs gives these pork chops a satisfying crunch, while keeping the meat tender and flavorful.
Crowd-Pleasing Flavors:
The cheesy, garlicky coating is a hit with just about everyone, making this dish great for family dinners or casual get-togethers.

Let’s Get Crispy!

Pork chops often get a bad rap for being dry, but when they’re breaded and fried like this, they stay juicy on the inside and crispy on the outside. I’ve tested this recipe a few times, and the key is to get that perfect golden color in the pan before finishing them off in the oven. And hey, who doesn’t love a recipe where the skillet does half the work for you?

Ingredients Needed for Parmesan Crusted Pork Chops

Pork chops: You can use bone-in or boneless, whichever you prefer. Bone-in tends to be a bit juicier, but boneless cooks a bit faster and is easier to eat.
Parmesan cheese: Grated Parmesan adds that sharp, savory flavor to the crust. You can use pre-grated for convenience, but freshly grated Parmesan will melt better into the breadcrumbs.
Italian breadcrumbs: These bring the perfect blend of seasoning and crunch. If you’re feeling adventurous, you can make your own breadcrumbs from scratch!
Garlic: The garlic salt blends perfectly with the Parmesan, adding a little kick to the flavor profile. You could also use fresh garlic, but garlic salt makes it easier.
Egg: This helps the breadcrumbs stick to the pork chops and gives the coating a golden color when it fries.
Olive oil: Used to fry the pork chops before baking. Olive oil adds a lovely richness and helps get that perfect golden crust.

How to make Parmesan Crusted Pork Chops

**For more detailed instructions, please refer to the printable recipe card below.**

Mix together the Parmesan cheese, Italian breadcrumbs, garlic salt, and pepper in a shallow bowl.

Beat the egg in another shallow bowl.

Pat the pork chops dry, dip them in the egg, and then press into the breadcrumb mixture.

Fry the pork chops for 2-3 minutes on each side until golden brown. Transfer the skillet to the oven and bake for 10-15 minutes.

Variations

Spicy Parmesan-Crusted Pork Chops: Add a teaspoon of red pepper flakes to the breadcrumb mixture for a bit of heat.
Herb-Crusted Pork Chops: Mix in some chopped fresh parsley, thyme, or rosemary with the breadcrumbs for an earthy flavor.
Lemon Parmesan-Crusted Pork Chops: Zest a lemon and add it to the breadcrumb mixture for a bright, fresh flavor.
Cheddar-Crusted Pork Chops: Swap out the Parmesan for sharp cheddar if you’re
Cheesy Stuffed Pork Chops: Make a small slit in the side of each pork chop and stuff them with a mix of shredded mozzarella or fontina for a cheesy surprise.

Serving Suggestions

With Mashed Potatoes: Creamy Mashed Potatoes pair perfectly with these crispy pork chops. Drizzle a little gravy on top if you’re feeling indulgent.
Over Pasta: Serve the pork chops over a bed of your favorite pasta with a light drizzle of olive oil and a sprinkle of Parmesan.
With Roasted Veggies: Add some color to your plate by pairing these pork chops with roasted carrots, Brussels sprouts, or asparagus.
With a Simple Salad: A fresh green salad with a tangy vinaigrette is the perfect contrast to the rich, crispy chops.
As a Sandwich: Turn leftovers into a delicious sandwich by layering the pork chop on a crusty roll with some mayo, lettuce, and tomato.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Parmesan Crusted Pork Chops?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to regain that crispy crust.

Can I freeze Parmesan Crusted Pork Chops?

These pork chops can be frozen before or after cooking. If freezing before, coat the chops and freeze on a baking sheet before transferring to a freezer bag. If freezing after cooking, wrap each chop tightly in plastic wrap and freeze. Thaw in the fridge and reheat in the oven.

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Tips & Tricks

Don’t Skip the Pat Dry Step: Make sure your pork chops are completely dry before breading them. This helps the coating stick better and gives a crispier finish.
Use an Oven-Safe Skillet: This recipe works best when you can move the pork chops directly from the stovetop to the oven in the same pan.
Monitor the Temperature: Use a meat thermometer to check that the internal temperature of the pork reaches 145°F. It’s the best way to ensure juicy pork chops.
Let Them Rest: After taking the pork chops out of the oven, let them rest for 5 minutes. This keeps the juices inside, making each bite tender and flavorful.
Flip Carefully: When frying the pork chops, use tongs or a fork to flip them gently to avoid knocking off the breading.

More Meaty Mains

Photo Credit: Tessie’s Table.

FAQ

Can I use bone-in pork chops? Yes! Bone-in pork chops work great in this recipe, but they’ll take a little longer to cook than boneless.
What type of breadcrumbs should I use? Italian breadcrumbs add extra flavor, but you can use plain breadcrumbs and mix in your own Italian seasoning.
How do I know when the pork chops are done? The best way to check is with a meat thermometer. Pork chops are done when they reach an internal temperature of 145°F.
Can I prep this dish ahead of time? Yes, you can bread the pork chops ahead of time and store them in the fridge for up to 4 hours before cooking.
Can I bake these pork chops without frying them first? While you can bake them directly, frying gives them that golden, crispy coating. You could skip it, but the texture won’t be quite the same.
What can I serve with these pork chops? They pair well with everything from mashed potatoes to roasted veggies or even pasta. Check out the serving suggestions above for more ideas!
How do I reheat leftover pork chops? Reheat in the oven at 350°F for about 10-15 minutes to keep them crispy. Avoid using the microwave as it can make them soggy.
Can I freeze leftovers? Yes, wrap them tightly and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
What can I substitute for Parmesan cheese? You can try Pecorino Romano or Grana Padano for a similar cheesy flavor if you don’t have Parmesan.

Parmesan Crusted Pork Chops

Golden, crispy Parmesan Crusted Pork Chops with a savory breadcrumb coating. An easy, flavorful dinner that’s ready in 30 minutes!

Course Main Course

Cuisine American

Keyword Cast Iron Skillet, Cheesy, Crispy, Homemade, One Pan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 397kcal

Equipment

Oven-safe skillet
Shallow bowls for breading
Tongs or a fork
Meat thermometer (optional but recommended)

Ingredients

4 bone-in or boneless pork chops about 1 inch thick
½ cup grated Parmesan cheese
½ cup Italian breadcrumbs
1 tsp garlic
½ tsp salt
¼ tsp black pepper
1 large egg beaten
2 tbsp olive oil

Instructions

Preheat the oven to 400°F (200°C).
In a shallow bowl, mix together the Parmesan cheese, Italian breadcrumbs, garlic salt, and pepper.
In a separate shallow bowl, beat the egg.
Pat the pork chops dry with a paper towel. Dip each chop in the beaten egg, ensuring it’s fully coated.
Press the pork chops into the breadcrumb mixture, pressing down to ensure the coating sticks to both sides.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat.
Fry the pork chops in the skillet for 2-3 minutes on each side until golden brown.
Transfer the skillet directly to the oven and bake for 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
Let the pork chops rest for 5 minutes before serving.

Nutrition

The post Parmesan Crusted Pork Chops appeared first on Tessie's Table.

Ham and Corn Chowder

Therese Buchanan — Mon, 14 Oct 2024 12:00:00 +0000

This Ham and Corn Chowder is everything you need for a quick, cozy meal. It’s got tender potatoes, sweet corn, and savory ham, all in a creamy broth that’s sure to hit the spot. Whether you’re using up leftover ham or just want something hearty, this chowder comes together fast and tastes like you spent way more time on it than you did!

Photo Credit: Tessie’s Table.

This chowder is perfect for busy nights when you need dinner on the table without a fuss. It’s super flexible too—use whatever veggies you have on hand, and you can swap out ham for turkey or chicken if that’s what you’ve got. It’s a warm, comforting dish but light enough to enjoy year-round.

Why you’ll love this Ham and Corn Chowder

Easy to throw together:
You don’t need to spend hours in the kitchen. Everything cooks up in about 40 minutes!
Flavorful and filling:
Ham, corn, potatoes, and a little kick from the paprika make this chowder rich and satisfying.
Customizable:
Use up leftover ham or add in other veggies you’ve got. It’s really flexible.

Bacon and Cheese Toppings:

This chowder has quickly become one of our go-to’s because it’s so easy, and everyone loves it. The combo of ham and corn is always a hit, and I like to top mine with crispy bacon bits for that extra crunch. The rest of the family loves it with some shredded cheese on top, and it’s the kind of meal that gets everyone excited when they see it on the table.

Ingredients Needed for Ham and Corn Chowder

Chicken broth: The backbone of the chowder, adding a savory, rich flavor that brings everything together.
Potatoes: These give the chowder a thick, hearty texture and make each spoonful super satisfying.
Canned diced carrots: For a bit of sweetness and color, these carrots add a subtle flavor that pairs perfectly with the rest of the veggies. I used these to save time.
Canned corn: Sweet, tender corn adds a nice contrast to the savory ham and spices, plus a bit of crunch.
Ham: The star of the show! This gives the chowder that salty, savory bite. It’s perfect for using up leftover ham or even store-bought diced ham.
Onion: Adds a bit of sweetness and depth to the broth, making sure every bite is flavorful.
Butter: Helps sauté the onions and gives the chowder a nice richness.
Flour: This helps thicken the soup into a creamy, satisfying chowder.
Garlic powder & smoked paprika: The dynamic duo! Garlic powder brings warmth, while smoked paprika adds a slight smokiness that elevates the whole dish.
Salt and black pepper: Essential for balancing flavors and seasoning the chowder just right.
Milk and heavy cream: These make the soup creamy and luxurious. You can use half-and-half for a lighter texture, but the cream is what makes this chowder extra indulgent.

How to make Ham and Corn Chowder

**For more detailed instructions, please refer to the printable recipe card below.**

Combine your chicken broth, diced potatoes, corn, ham, and seasonings in a large pot. Bring it to a boil, then let it simmer.

In a separate pan, cook your onions in butter until soft, then stir in the flour to make a roux.

Slowly whisk in the milk to make a creamy base, and pour it into the pot with the veggies and ham.

Add the cream and let everything simmer until it thickens up to your liking.

Variations

Swap the ham: Use cooked chicken, turkey, or even sausage instead of ham.
Add more veggies: Throw in some diced bell peppers or celery for more texture and flavor.
Spice it up: Add a pinch of cayenne or red pepper flakes for a little heat.
Make it cheesy: Stir in shredded cheddar cheese for an extra creamy and cheesy chowder.
Use sweet potatoes: Swap regular potatoes for sweet potatoes if you want a slightly sweeter and more nutritious twist.

Serving Suggestions

Crusty Bread: Serve with warm, crusty bread to soak up the flavorful soup. Give this recipe for Rustic Bread a go.
With garlic bread: Toasted garlic bread is perfect for soaking up all that creamy goodness while adding a nice garlicky kick.
Serve with a side of roasted vegetables: Roasted veggies like these Brussels sprouts or Sweet Potatoes add a lovely crunch and balance out the richness of the chowder.
With a baked potato: Double up on the comfort factor by serving your chowder with a simple baked potato on the side—load it up with sour cream and chives for extra flavor.
Add a drizzle of hot sauce: For a little heat, drizzle your favorite hot sauce over the top for a spicy twist.
Crackers or croutons: Add some crunch with your favorite crackers or homemade croutons sprinkled over the top.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Ham and Corn Chowder?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

Can I freeze Ham and Corn Chowder?

This chowder freezes well! Let it cool completely, then store it in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge and reheat.

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Tips & Tricks

Don’t skip the roux: This helps thicken your chowder and makes it extra creamy.
Cut potatoes evenly: Make sure your potato pieces are roughly the same size so they cook evenly.
Simmer, don’t boil: Once everything is in the pot, keep the heat low to avoid curdling the milk or cream.
Add extra seasoning at the end: Taste your chowder before serving and adjust the salt and pepper if needed.
Use a potato masher: If you like a thicker chowder, lightly mash some of the potatoes in the pot to thicken it up.

More Meaty Mains

Photo Credit: Tessie’s Table.

FAQ

Can I use fresh corn instead of canned?
Yes! Fresh corn would be delicious in this recipe—just cut the kernels off the cob and add them in when you would normally add the canned corn.
Can I make this chowder ahead of time?
Yes! It reheats really well. Just store it in the fridge and warm it up on the stove when you’re ready to serve.
What’s the best way to thicken my chowder?
You can either mash some of the potatoes or add a little extra flour to your roux if you like a thicker soup.
Can I add cheese directly to the chowder?
Yes! Stir in some shredded cheddar or gouda for a cheesy twist on this classic.
What other veggies can I add?
Diced celery, bell peppers, or even peas would be great additions to this chowder.
Can I use frozen vegetables?
Yep, frozen corn or mixed veggies would work just fine. Just toss them in with the potatoes.
Can I use leftover mashed potatoes instead of diced potatoes?
Sure! If you have leftover mashed potatoes, stir them in at the end to add thickness and extra creaminess.
Can I use fresh carrots instead of canned ones?
Yes, you can definitely use fresh carrots instead of canned ones! Just make sure to dice them into small, even pieces so they cook through evenly. Since fresh carrots are a bit firmer than canned, you’ll want to add them to the pot earlier—right when you add the potatoes—so they have enough time to soften while everything simmers. Fresh carrots will add a nice texture and a slightly more robust flavor to the chowder!
What’s the best way to reheat chowder?
Warm it up on the stove over low heat, stirring occasionally. If it’s too thick, you can add a little extra broth or milk to loosen it up.

Ham and Corn Chowder

Ham and Corn Chowder is the perfect quick and cozy meal, packed with tender potatoes, sweet corn, and savory ham in a creamy broth. Ready in just 40 minutes!

Course Soup

Cuisine American

Keyword Comfort Food, Easy, Hearty Soup, Leftovers, Thanksgiving

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 373kcal

Equipment

Ingredients

3 cups chicken broth
2 large potatoes peeled and diced
1 cup canned diced carrots
2 cups canned corn
2 cups diced cooked ham
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt adjust to taste
½ teaspoon black pepper
2 tablespoons butter
1 medium onion diced
2 tablespoons all-purpose flour
2 cups milk or half-and-half for a creamier texture
½ cup heavy cream

Optional Toppings

cooked bacon bits, sliced green onions, shredded cheddar cheese.

Instructions

In a large pot, combine the chicken broth, diced potatoes, carrots, corn, ham, garlic powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.
While the vegetables are cooking, melt the butter in a separate small pan over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
Stir the flour into the onions to form a roux and cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the milk to the roux, stirring constantly until smooth and slightly thickened, about 2-3 minutes.
Pour the milk mixture into the pot with the vegetables and ham, stirring well to combine. Add the heavy cream and let the chowder simmer on low heat for 5 more minutes until the soup is thickened and creamy.
Taste and adjust seasoning if needed.
You can add additional toppings like crispy bacon bits, sliced green onions, and shredded cheddar cheese.

Nutrition

The post Ham and Corn Chowder appeared first on Tessie's Table.

Slow Cooker Sweet and Sour Meatballs

Therese Buchanan — Wed, 18 Sep 2024 13:00:00 +0000

These Slow Cooker Sweet and Sour Meatballs combine that classic mix of tangy, sweet, and savory flavors. With pineapple chunks, tender bell peppers, and a rich, flavorful sauce, this dish is easy to make and perfect for busy nights. If you’re planning a cozy family dinner or looking for a crowd-pleaser for a gathering, this recipe checks all the boxes.

Photo Credit: Tessie’s Table.

Sweet and sour meatballs are a staple for quick, no-fuss meals that still deliver on flavor. They’re perfect for game days, potlucks, or even as an appetizer if you’re hosting. The beauty of this dish is in its simplicity. Toss everything in the slow cooker, and let it work its magic while you carry on with your day. It’s a meal that hits the spot on a cool fall evening or a mid-summer party.

Why you’ll love these Slow Cooker Sweet and Sour Meatballs

Quick to Prep:
With just a handful of ingredients, this recipe comes together in no time. Throw everything in the slow cooker, set it, and forget it until dinnertime.
Bold Flavors:
The sweet and tangy combination of pineapple, brown sugar, and vinegar, along with savory meatballs, creates a delicious balance of flavors in every bite.
Great for Any Occasion:
Whether it’s a weeknight meal, family gathering, or a party, these meatballs are always a hit and easy to adjust for any crowd size.

Busy Night Favorite

This sweet and sour meatball dish is such a lifesaver on busy nights. The balance of tangy, sweet, and savory flavors makes it an easy go-to when I need a meal that’s quick but still feels special. The sauce perfectly coats the meatballs, and the pineapple and bell peppers add a refreshing twist. I love serving it over rice or noodles, making it a favorite for those nights when time is short but we still want something tasty.

Ingredients Needed for Slow Cooker Sweet and Sour Meatballs

Frozen Meatballs: Using pre-cooked frozen meatballs saves time and effort. They absorb all the flavors of the sauce as they cook.
Pineapple Chunks: Pineapple brings that essential sweetness and a pop of fresh flavor to the dish. The juice is used to balance the tanginess.
Bell Peppers: Brightly colored bell peppers add texture and a bit of crunch, making the dish more dynamic.
Brown Sugar: Adds sweetness and depth to the sauce.
Rice Vinegar: This gives the sauce its signature tangy bite.
Ketchup: Ketchup gives the sauce a rich base with a hint of sweetness and acidity.
Soy Sauce: Adds a touch of savory flavor, balancing the sweet and sour.
Cornstarch: Helps thicken the sauce, making it cling perfectly to the meatballs and veggies.

How to make Slow Cooker Sweet and Sour Meatballs

**For more detailed instructions, please refer to the printable recipe card below.**

Add the frozen meatballs to the Slow Cooker.

Add the bell peppers, and pineapple chunks on top of the meatballs.

In a separate bowl, whisk together the pineapple juice, brown sugar, vinegar, ketchup, soy sauce, water, and cornstarch until smooth.

Pour the sauce over the meatballs and veggies, making sure everything is coated

Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are heated through and the sauce has thickened.

Variations

Spicy Kick: Add a few teaspoons of sriracha or chili flakes to the sauce for a spicy version of these meatballs.
Hawaiian Style: Throw in some chunks of ham or spam for a more tropical twist that pairs perfectly with the pineapple.
Veggie Packed: Want to sneak in more veggies? Add broccoli florets, carrots, or even snap peas during the last hour of cooking for extra crunch.
Teriyaki Twist: Swap out the sweet and sour sauce for teriyaki sauce, and use sesame seeds and green onions as a garnish for a different flavor profile.

Serving Suggestions

Over Rice: Serve these meatballs with steamed jasmine or basmati rice to soak up all that extra sauce.
With Noodles: Pair them with lo mein or even spaghetti for a fusion twist that turns it into a hearty meal.
As Appetizers: Skewer each meatball with a toothpick, and they make great party snacks or appetizers for gatherings.
In a Sandwich: Pile the meatballs and peppers into a sub roll for an easy and flavorful sandwich option.
Over Stir-Fried Veggies: For a lighter option, serve the meatballs over stir-fried broccoli, snap peas, and carrots.

Storage and Freezing

How should I store Slow Cooker Sweet and Sour Meatballs?

Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or on the stovetop with a bit of extra sauce to prevent them from drying out.

Can I freeze Slow Cooker Sweet and Sour Meatballs?

These meatballs freeze well. Once cooled, transfer them (with the sauce) to a freezer-safe container and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or microwave.

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Tips & Tricks

Pre-Make the Sauce: If you’re short on time, you can mix the sauce ingredients the night before and store it in the fridge. In the morning, just pour it over the meatballs and start cooking.
Thicken the Sauce: For an even thicker sauce, you can remove the lid during the last 30 minutes of cooking to let the liquid evaporate and concentrate.
Use Fresh Pineapple: Fresh pineapple gives an extra burst of flavor and a bit more texture to the dish. You’ll just need to add some extra juice or water to balance out the liquid.
Keep an Eye on the Cooking Time: If you’re using smaller or homemade meatballs, they might cook faster. Check them after about 2 hours on high or 3-4 hours on low.
Double the Recipe: Got a crowd? You can easily double this recipe to feed a bigger group. Just be sure to use a larger slow cooker to fit everything.

More Yummy Mains

Photo credit: Tessie’s Table.

FAQ

Can I use homemade meatballs? Yes, just make sure to brown them in a pan first to avoid them falling apart in the slow cooker.
Can I substitute fresh pineapple for canned? Absolutely! Fresh pineapple works well and adds even more flavor. You’ll need to add some extra juice or water to keep the sauce balanced.
What can I use instead of rice vinegar? Apple cider vinegar is a great substitute if you don’t have rice vinegar on hand. It provides a similar tangy flavor.
Can I make this dish in advance? Yes, you can make it ahead of time and reheat it when you’re ready to serve. The flavors only get better as they sit.
Can I cook this on the stovetop instead of a slow cooker? Yes, you can simmer the meatballs and sauce in a large pot on medium heat for about 30 minutes until everything is heated through.
What other vegetables can I add to the dish? Broccoli, snap peas, and carrots are great additions to bulk up the meal.
How do I prevent the sauce from being too thin? The cornstarch should help thicken the sauce, but if you find it too thin, try removing the lid during the last 30 minutes of cooking.

Slow Cooker Sweet and Sour Meatballs

Sweet and sour slow cooker meatballs with pineapple and bell peppers. Easy to make, delicious to eat, perfect for dinner or your next party!

Course Appetizer, Main Course

Cuisine American, Chinese

Keyword Crock Pot, Easy, Holidays, Homemade, Kid Friendly, Slow Cooker

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 449kcal

Equipment

Ingredients

24 oz bag of frozen meatballs (fully cooked) 24 oz
1 pineapple chunks (drained, reserve the juice) 20 oz can
1 cup bell peppers sliced (any color)
3/4 cup brown sugar
1/2 cup rice vinegar or apple cider vinegar
1/2 cup ketchup
3 tablespoons soy sauce
1/4 cup water
2 tablespoons cornstarch

Instructions

Add the frozen meatballs, bell peppers, and pineapple chunks to your slow cooker.
In a large bowl, whisk together the reserved pineapple juice, brown sugar, vinegar, ketchup, soy sauce, water, and cornstarch until smooth.
Pour the sauce mixture over the meatballs, bell peppers, and pineapple chunks, stirring to coat everything evenly.
Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the meatballs are heated through, the peppers are tender, and the sauce has thickened.

Nutrition

The post Slow Cooker Sweet and Sour Meatballs appeared first on Tessie's Table.

Slow Cooker Bratwurst with Onions and Peppers

Therese Buchanan — Tue, 17 Sep 2024 13:00:00 +0000

Slow Cooker Bratwurst with Onions and Peppers is a no-fuss dinner made with juicy bratwursts, sweet bell peppers, and savory onions simmered in broth and mustard. Everything cooks together in the slow cooker for an easy, flavorful meal that’s perfect for busy weeknights or make-ahead lunches.

Photo Credit – Tessie’s Table.

Bratwursts are classic German sausages that pack a lot of flavor, especially when paired with bell peppers and a bit of mustard for extra tang. It’s a simple, hearty meal that’s perfect for a busy weeknight or even grilling on the weekend.
If you’re looking for more easy dinners, my Sloppy Joe Casserole and Sweet and Sour Meatballs are both great weeknight options with minimal prep.

Why you’ll love this Slow Cooker Bratwurst with Onions and Peppers

Effortless Preparation:
With just a few minutes of browning and slicing, the slow cooker takes over, allowing you to enjoy a delicious meal with minimal hands-on time.
Flavorful and Hearty:
The combination of bratwursts, onions, and peppers cooked slowly in a rich, seasoned broth creates a robust, satisfying flavor that’s hard to resist.
Versatile Serving Options:
This dish is perfect on its own, served with Crusty Bread, or as a filling for sandwiches or subs, offering endless meal possibilities.

The Difference Between Irish, American, and German Sausages

In Ireland, sausages are a staple, but they’re quite different from the bratwursts you find here in the U.S. Irish sausages are usually milder, with a smoother texture while American and German sausages like bratwursts are bolder, more seasoned and have a meatier bite to them. This recipe brings out those robust flavors, and what’s even better is that the slow cooker does all the work for me. It’s an easy way to get those deep, rich flavors without standing over the stove all day

Ingredients Needed for Slow Cooker Bratwurst with Onions and Peppers

Bratwursts: Choose high-quality bratwursts for the best flavor. If you prefer, you can use Italian sausage or another type of sausage.
Olive oil: For browning the bratwursts, adding extra flavor and color.
Onions: Yellow onions work best for their sweetness, but white or red onions can also be used.
Bell peppers : The variety of colors adds visual appeal and a balance of sweetness.
Garlic: Fresh garlic adds a depth of flavor that complements the bratwursts.
Chicken broth: Beer adds a traditional touch, but chicken broth works well if you prefer a non-alcoholic option.
Dijon mustard: Adds a tangy kick to the dish. Regular yellow mustard can be used as a substitute.
Worcestershire sauce: Enhances the umami flavors, making the dish even more savory.
Paprika: Smoked paprika adds a subtle smokiness, but sweet paprika works well too.
Salt and pepper: Seasoning to taste.

How to make Slow Cooker Bratwurst with Onions and Peppers

**For more detailed instructions, please refer to the printable recipe card below.**

Brown the bratwurst in a skillet on all sides for about 2-3 minutes per side.

Transfer to the slow cooker and add the sliced onions, bell peppers, and minced garlic on top.

In a small bowl, mix together the chicken broth, Dijon mustard, Worcestershire sauce, paprika, black pepper, and salt.

Pour the mixture over the bratwursts and vegetables. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the bratwursts are fully cooked and the vegetables are tender.

Variations

Spicy Bratwurst: Add sliced jalapeños or a teaspoon of crushed red pepper flakes to the slow cooker for a spicy kick.
Cheesy Bratwurst: Stir in shredded cheddar cheese just before serving for a rich, cheesy twist.
Herbed Bratwurst: Add fresh or dried herbs like thyme, rosemary, or basil to the slow cooker for an aromatic flavor.
Apple Bratwurst: Substitute one of the bell peppers with a sliced apple for a sweet and savory combination.
Sauerkraut Bratwurst: Add a layer of sauerkraut on top of the bratwursts before cooking for a tangy, traditional flavor.

Serving Suggestions

Bratwurst Hoagies: Toast hoagie rolls, add mustard, and pile on the bratwursts and veggies. Perfect for a quick and tasty sandwich!
With Mashed Potatoes: Serve with creamy Mashed Potatoes for a hearty, comforting meal that’s always a hit.
Over Baked Potatoes: Top a baked potato with the bratwursts and peppers for a filling, flavorful dinner.
With an Easy Salad: Pair with a fresh Pasta Salad for a lighter, balanced meal. A tangy vinaigrette works great here!
Serve with Beer: Enjoy with a cold beer for the ultimate combo, or your favorite drink for a perfect pairing.

Storage and Freezing

How should I store Slow Cooker Bratwurst with Onions and Peppers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Can I freeze Slow Cooker Bratwurst with Onions and Peppers?

Freeze the cooked bratwursts and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

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Tips & Tricks

Brown the Bratwursts: Browning the bratwursts before slow cooking adds a depth of flavor and helps them hold their shape during cooking.
Layering: Place the bratwursts on the bottom of the slow cooker, so they cook evenly and absorb the flavors from the onions and peppers.
Beer vs. Broth: You can use beer instead of broth but, choose a mild-flavored beer like a lager. A stronger beer can overpower the dish.
Customize the Peppers: Use a mix of your favorite peppers. If you prefer a milder flavor, opt for all sweet bell peppers.
No Slow Cooker?: This recipe can also be made in a Dutch oven on the stovetop. Simmer on low heat for 1-2 hours until the bratwursts are cooked through.

More Meaty Mains

Photo Credit: Tessie’s Table.

FAQ

Can I use frozen bratwursts? Yes, you can use frozen bratwursts, but you’ll need to add an additional hour to the cooking time.
Can I cook this on high? Yes, cooking on high will reduce the time to 3-4 hours, but cooking on low for 6-7 hours is recommended for the best flavor.
Can I add potatoes to this recipe? Yes, you can add cubed potatoes to the slow cooker along with the onions and peppers for an all-in-one meal.
Can I use different types of sausage? Absolutely! Italian sausage, kielbasa, or any other sausage can be substituted for bratwursts in this recipe.
Can I make this recipe in advance? Yes, you can prepare everything in the slow cooker the night before and store it in the refrigerator. In the morning, simply place the slow cooker insert back into the base and start cooking.
Can I turn the broth into a sauce? Yes, you can! To thicken the broth into a sauce, stir in a slurry made with 2 tablespoons of cornstarch mixed with 2 tablespoons of water. This will help thicken the liquid and give you a nice, rich sauce. You can leave the lif off for the last 30 minutes to help thicken it up.
Can I add more vegetables? Of course! You can add mushrooms, zucchini, or even carrots to the slow cooker for extra veggies and flavor.
How do I prevent the bratwursts from splitting? Browning the bratwursts before slow cooking helps seal them, preventing them from splitting during the cooking process. Also, avoid overcooking.
Can I use a different mustard? Yes, you can substitute Dijon mustard with whole grain mustard or spicy brown mustard for a different flavor profile.

Slow Cooker Bratwurst with Onions and Peppers

Slow Cooker Bratwurst with Onions and Peppers is an easy dinner made with juicy bratwursts, sweet bell peppers, and mustard simmered in a savory broth.

Course Main Course

Cuisine American, German

Keyword Bratwursts, Comfort Food, Crock Pot, Slow Cooker

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 280kcal

Equipment

Ingredients

6 bratwursts
1 tablespoon oil
2 large onions sliced
3 bell peppers sliced
3 cloves garlic minced
1 cup chicken broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt

Instructions

Heat olive oil in a skillet over medium heat.
Brown the bratwursts on all sides for about 2-3 minutes per side.
Transfer the browned bratwursts to the slow cooker.
Add the sliced onions, bell peppers, and minced garlic on top of the bratwursts.
In a small bowl, mix together the chicken broth, Dijon mustard, Worcestershire sauce, paprika, black pepper, and salt.
Pour the mixture over the bratwursts and vegetables in the slow cooker.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the bratwursts are fully cooked and the vegetables are tender.
Serve the bratwursts with the onions and peppers on rolls or with your favorite sides.
Garnish with fresh chopped parsley, if desired.

Nutrition

The post Slow Cooker Bratwurst with Onions and Peppers appeared first on Tessie's Table.

Sausage Casserole

Therese Buchanan — Fri, 13 Sep 2024 13:00:00 +0000

This Sausage Casserole is packed with bold flavors from Italian sausage or bratwurst, savory beans, and a medley of fresh vegetables. It’s a comforting dish that’s easy to put together and perfect for feeding a hungry family or serving up for a casual get-together. With a rich tomato base and tender, juicy sausages, this recipe is sure to become a go-to in your dinner rotation.

This casserole is perfect for those nights when you need something hearty and satisfying but don’t want to spend all night in the kitchen. It’s a flexible dish that can be enjoyed year-round, and since it all comes together in one pot, cleanup is a breeze.

Why you’ll love this Sausage Casserole

Easy to Prepare:
With just a few simple steps and one pot, this recipe is straightforward and hassle-free. It’s ideal for busy nights when you need dinner on the table fast.
Rich and Hearty:
The combination of sausage, beans, and a thick tomato broth makes this dish incredibly satisfying. It’s packed with protein and veggies, making it both filling and nutritious.
Versatile:
You can easily swap out ingredients based on what you have on hand, and it tastes even better the next day, making it a great meal for leftovers.

A Personal Favorite

One of the reasons we love this recipe is because it’s such a family favorite. The sausages cook perfectly in the rich, tomato-based sauce, soaking up all the delicious flavors, while the beans and vegetables create a hearty texture that complements the sausages. It’s one of those dishes that everyone at the table will enjoy, and it’s a reliable option when you’re in the mood for something simple yet satisfying

Ingredients Needed for Sausage Casserole

Italian Sausage or Bratwurst: The star of the dish, sausages add bold flavor and richness. You can use either Italian sausage for a bit of spice or bratwurst for a milder taste.
Olive Oil: Used to brown the sausages and sauté the vegetables, adding a light richness to the dish.
Onion, Garlic, Carrots, and Bell Pepper: These veggies provide a mix of sweetness and savory flavors, enhancing the overall heartiness of the casserole.
Canned Diced Tomatoes: A quick and convenient way to create a flavorful base for the sauce.
Pinto Beans and Chili with Beans: These add bulk and texture, making the casserole extra filling. The chili with beans brings in a little spice and depth.
Beef Broth and Tomato Paste: These form the rich sauce that ties everything together. The broth adds flavor, while the tomato paste thickens the sauce.
Dried Thyme and Oregano: These herbs complement the sausages and tomatoes, adding warmth and depth to the dish.
Salt and Pepper: Essential for balancing the flavors, feel free to adjust to your taste.
Fresh Parsley: A final sprinkle of parsley brightens up the dish just before serving.

How to make Sausage Casserole

**For more detailed instructions, please refer to the printable recipe card below.**

Brown the whole sausages on all sides until golden

Sauté the sliced onion, garlic, carrots, and bell pepper in the same pot

Stir in the diced tomatoes, pinto beans, chili with beans, beef broth, tomato paste, thyme, oregano, salt, and pepper

Return the sausages to the pot and cook for 30-40 minutes.

Variations

Spicy Kick: Swap the Italian sausage for spicy chorizo, and add a pinch of crushed red pepper flakes to the sauce for an extra kick.
Vegetarian Option: Replace the sausages with plant-based sausage links, and use vegetable broth instead of beef broth for a meat-free version.
Creamy Version: Stir in a splash of heavy cream or coconut milk at the end for a richer, creamier sauce.
Smoky Flavor: Add a teaspoon of smoked paprika to the sauce to bring a deep, smoky flavor to the dish.
Additional Veggies: Throw in some zucchini or spinach during the last 10 minutes of cooking for extra vegetables.

Serving Suggestions

Crusty Bread: Serve with warm, crusty bread to soak up the flavorful sauce. Give this recipe for Rustic Bread a go.
Mashed Potatoes: Spoon the casserole over creamy mashed potatoes for a hearty meal. Try my favorite Garlic Mashed Potatoes.
Rice: A side of fluffy white or brown rice makes for a satisfying, filling pairing.
Pasta: This casserole also works well over al dente pasta, adding a comforting Italian twist.
Polenta: For a unique twist, try serving this dish over a bed of creamy polenta.

Storage and Freezing

How should I store Sausage Casserole?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over low heat, adding a splash of broth if needed to loosen the sauce.

Can I freeze Sausage Casserole?

This casserole freezes beautifully. Let it cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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Tips & Tricks

Brown the Sausages First: Browning the sausages before simmering adds depth of flavor and helps them hold their shape in the casserole.
Adjust the Consistency: If the sauce seems too thick, add a bit more broth or water to thin it out. If it’s too thin, let it simmer uncovered for a few extra minutes.
Boost the Flavor: For an even more flavorful dish, try using fire-roasted diced tomatoes instead of regular diced tomatoes.
Stir Occasionally: Make sure to stir the casserole occasionally while it simmers to prevent anything from sticking to the bottom of the pot.
Fresh Herbs for Garnish: If you don’t have fresh parsley, try using fresh basil or cilantro for a burst of freshness.

More Meaty Mains

FAQ

Can I use other types of sausage? Yes, you can use any sausage you prefer. Spicy sausages like chorizo will add heat, while bratwurst gives a milder taste.
Can I make this casserole in a slow cooker? Yes! Brown the sausages and sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Can I make this dish ahead of time? Absolutely. The flavors develop even more as it sits, so it’s a great make-ahead meal. Store it in the fridge and reheat when ready to serve.
Can I use dried beans instead of canned? If using dried beans, cook them first before adding to the casserole, as they will not soften enough during the simmering process.
What other vegetables can I add? Zucchini, mushrooms, or spinach would all make great additions to this dish.
How can I make the sauce thicker? If you prefer a thicker sauce, let the casserole simmer uncovered for the last 10 minutes, or stir in a cornstarch slurry.
What can I serve with this casserole? This dish pairs well with rice, pasta, mashed potatoes, or crusty bread.
Can I make this spicier? If you want more heat, add red pepper flakes, or swap out the Italian sausage for a spicy version.

Sausage Casserole

This Sausage Casserole is a hearty one-pot meal with sausage, beans, and veggies simmered in a rich tomato sauce. Perfect for an easy weeknight dinner.

Course Main Course

Cuisine American

Keyword Casserole, Comfort Food, Hearty, One Pot

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 407kcal

Equipment

Ingredients

1 lb Italian sausage or bratwurst whole
1 tablespoon olive oil
1 large onion sliced
2 cloves garlic minced
3 large carrots sliced
1 bell pepper sliced
1 can diced tomatoes 14.5 oz
1 can pinto beans 15 oz, drained and rinsed
1 can chili with beans (Hormels)
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon of Salt
½ teaspoon of pepper
Fresh parsley chopped for garnish

Instructions

Heat olive oil in a large pot over medium heat.
Brown the whole sausages on all sides until golden, then remove them from the pot and set aside.
Add the sliced onion, minced garlic, carrots, and bell pepper to the pot.
Sauté the vegetables for about 5 minutes, until they start to soften.
Stir in the diced tomatoes, pinto beans, chili beans, beef broth, tomato paste, thyme, oregano, salt, and pepper.
Return the whole sausages to the pot, nestling them into the mixture.
Bring the mixture to a simmer, then reduce the heat to low.
Cover and cook for about 30-40 minutes, stirring occasionally, until the sausages are cooked through and the vegetables are tender.
Taste and adjust the seasoning if needed.
Garnish with fresh chopped parsley before serving.

Nutrition

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