Dean’s Barbeque Chili
- 2 pounds Dean’s hot sausage
- 1/4 cup dried onions
- 1 29 oz. can Baked Beans
- 1 15 oz. can Black Beans
- 1 can diced tomatoes
- 1/2 cup BBQ Sauce
- 1 tbsp. Worcestershire Sauce
- 1/2 cup packed brown sugar
- 1 diced bell peppers
Brown the sausage in a frying pan, breaking it up into crumbles. Once cooked, drain and pat dry to remove excess fat.
Add sausage and remaining ingredients to a large pan. Do not drain the baked beans or black beans. Warm at medium heat for around 20 minutes. Stir occasionally. Serve hot. Can be held in a crock pot set on Warm.
Spicy Loaded Sweet Potato Skins
- 8-10 small sweet potatoes
- 1 pound Dean’s Hot Sausage
- 2 cups shredded Monterey Jack cheese
- 1 small white onion, chopped
- 3 cups fresh prewashed spinach
- 2 Tbsp olive oil
- Sour cream and diced chives for garnish
Preheat oven to 400 degrees.
Line baking sheet with parchment paper. Wash sweet potatoes, pierce holes in them with a fork and bake for 40 minutes or until just slightly soft. Remove from oven and let cool. Reduce oven heat to 375 degrees.
While sweet potatoes are baking, brown sausage in a skillet over medium heat. When almost done, mix in onions and cook till soft, stirring often. Add spinach at very end of cooking and stir in to wilt. Remove from heat and drain.
Slice cooked potatoes in half lengthwise; scoop out sweet potato flesh, leaving about a 1/4-inch layer of sweet potato inside the skins.
Drizzle inside of skins with olive oil and bake for 10 minutes.
Fill sweet potato skins with sausage mixture, top with cheese and bake for an additional 10 minutes.
Top with sour cream and chives and serve.
Find these recipes and more at http://deansausage.com/entrees