March 4, 2009
Sausage and Cheese Two Ways
Today we're actually going to pull one out of the archives and it might surprise you a bit!
I have a confession to make...Once in a blue moon, usually every couple of years, I actually like to have a little Velveeta. I don't know if you'd call it a guilty pleasure or just a comfort factor, or a blast from childhood, but there you have it...My dirty little secret! ;oP
You'll probably be surprised how I enjoy it too. I don't like to use it to make a grilled cheese sandwich, or to top scrambled eggs, or even to make a version of macaroni and cheese, or any other way you might think I might use the product. The way I like to use it, is with sausage!
Growing up, occasionally my mom would pair sausage and Velveeta and the put it on top of toast. The thought of this takes me back to childhood so quickly! As I've grown older I've done the process by using cheddar, but to be honest, and this may shock some of you, I actually prefer this dish with the Velveeta! Don't get me wrong, for every other dish I can think of, hands down I'd go to cheddar first, but for this, I just want that old familiar taste, but either way it's a fabulous way to add a little spice and goodness to your breakfast. A friend of mine even says the Velveeta sausage mixture makes a good dip!
So below I'll give you the methods for both and you can make it either way you choose. What's better in life than choices? ;oP
What You'll Need:
1 pound of breakfast sausage, cooked and crumbled
8 ounces of Velveeta, cubed or cheddar, shredded
Cook sausage and drain if necessary. If you're using Velveeta add the cubed Velveeta directly to the pan:
Cook until Velveeta melts, stirring frequently.
If you want to use cheddar then skip below to the toast assembly.
Preheat oven to broil.
Now it's time for the toast!
First we'll take a look at the cheddar version. Place a piece of toast on a baking sheet and top with a layer of sausage:
Next top with cheddar:
To make the Velveeta version simply spread the Velveeta/sausage mixture onto the toast.
Next up comes broiling. You want to broil for about 1-2 minutes. Just enough time to melt the cheese if you're doing the cheddar version and to make the mixture slightly bubbly if you're using Velveeta:
Notes: You could use other kinds of cheeses using the same method as the cheddar. Obviously this isn't something you want to eat everyday either in terms of calories/fat and such.
Posted by Dianne at March 4, 2009 9:48 AM
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You know, the only way I'll eat velveeta is in a sausage dip! This toast looks good though, I'll have to give it a try next time I buy velveeta.
Posted by: Amanda @ Fake Ginger at March 4, 2009 9:55 AM
Hadn't thought of that.....sounds yummy and I have all the ingedients,even the velveeta which I've been wondering how to use up! Thx!
Posted by: ingrid at March 4, 2009 3:19 PM
I'm not sure where my mom got the idea, but she made it from time to time.
Posted by: Dianne at March 4, 2009 6:09 PM