Ingredients

• 8 ounces of Bass Farm Sausage
• 2 (14oz.) jars Peppadew cherry peppers (about 32), or other type of jarred cherry peppers
• 1 tsp olive oil
• chopped parsley, optional

Instructions

1. Drain the peppers. If using non-Peppadew brand peppers, you may need to remove the stem and seeds with a melon baller.
2. Pinch off a piece of sausage and stuff each pepper. Cover a baking sheet with foil and rub with the olive oil. Place the peppers, evenly spaced, on the pan.
3. Bake in a preheated 375 degree oven for 20 minutes. Best served at room temperature.

Ingredients

• 1 package piecrust mix, or your own recipe
• 1 pound Bass Farm ground sausage

Instructions

1. Prepare piecrust as usual - roll out to about 1/8 inch thickness (or less).
2. Spread sausage (with hands) all over the dough, and then roll up the dough (as you would a jelly roll).
3. Refrigerate at least an hour and then slice thin.
4. Bake at 350 degrees on an ungreased baking sheet about 10 minutes or until dough is browned nicely.

Notes

Ingredients

• 1/2 pound Bass Farm ground sausage (hot or mild)
• 1 package (8 ounces) cream cheese
• 12 slices white bread, crust removed
• 12 slices bacon, cut in half
• wooden picks

Instructions

1. Cook sausage, drain, and crumble.
2. Mix with cream cheese, mixing until of spreadable consistency.
3. Cut each slice of bread in half. You will have 24 rectangles.
4. Spread sausage-cheese mixture on each rectangle of bread.
5. Roll bread up and wrap one piece of bacon around it. Secure with wooden pick.
6. Bake on ungreased cookie sheet for 15 minutes at 350 degrees. Makes 24 snacks.

Ingredients

• 1 pound Bass Farm Sausage
• 1 slightly beaten egg
• 1/2 cup fine cracker crumbs
• 1/3 cup milk
• 1/2 teaspoon sage

Instructions

1. Combine all ingredients. Beat at high speed for 5 minutes.
2. Shape into 48 1-inch balls.
3. Brown shortly on all sides, about 10 minutes. Pour off excess fat.
4. Combine: 1/2 cup water, 1/4 cup catsup, 2 tablespoons brown sugar, 1 tablespoon vinegar, 1 tablespoon soy sauce
5. Add to sausage balls and simmer 15 minutes, stirring occasionally.