"Hunger is the best sauce in the world."--Cervantes

Sausage Braid Recipe

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This recipe for Sausage Braid, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Peters - Northeast HS, Goose Lake
Added: Thursday, April 30, 2009


12 oz. bulk pork sausage
c. chopped onion
c. chopped celery
c. chopped green pepper
1 garlic clove minced
one 3 oz. pkg. cream cheese cubed
2 T. chopped green onion tops
2 T. minced fresh parsley
1 tube (8 oz) refrigerated crescent rolls
1 egg, lightly beaten

1. In a skillet over medium heat, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender; drain.
2. Add cream cheese, green onion and parsley.
3. Cook and stir over low heat until cheese is melted; set aside.
4. Unroll crescent dough on a greased baking sheet; press perforations together.
5. Roll into a 12 x 10 rectangle.
6. Spoon sausage mixture to within 3 of long sides and 1 of ends.
7. On each long side, cut wide strips 3 into center.
8. Starting at one end, fold alternating strips at an angle, forming a braid.
9. Brush dough with egg.
10. Bake at 350 for20-25 minutes or until golden brown.
11. Store leftovers in the refrigerator.

Yield 8-10 servings




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