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Breakfast Pizza
1 package crescent rolls (8 count)
1 lb. Holifield's Pork Sausage, browned and drained
1 cup frozen hash browns, thawed
1 cup cheddar cheese, grated
3 eggs
¼ cup milk
Salt and pepper to taste
Parmesan cheese

Unroll and press crescent rolls onto a 9”x13” pan or pizza pan, crimping and turning up edges. Spread the sausage, hash browns and then cheese. Beat eggs and milk together and pour over top. Sprinkle with salt, pepper and Parmesan cheese. Bake at 375° for 20 minutes.

Breakfast Casserole

1 ½ lb. Holifield's Pork Sausage
3 c. hard bread or rolls, cubed
½ cup shredded cheese
3 Tablespoons flour
3 Tablespoons melted butter
4 eggs
3 cups milk
Dash each of salt, pepper and onion powder 

Cook sausage until brown and crumbly, drain. Whisk together eggs and milk, add melted butter, salt, pepper and onion powder. In a 9”x13” casserole layer in this order: bread, sausage, cheese and egg mixture. Bake at 350° for 1 hour or until set.

Sausage and Egg Frittatas

10 eggs
½ cup milk
1 cup shredded cheese
12 oz. Holifield's Pork Sausage
Onion powder
2 Tablespoons butter 
12” frying pan (oven proof)

Heat oven to 350°. Cook sausage until brown and crumbly, drain. In each of two bowls whisk vigorously 5 eggs with ¼ cup milk, salt, pepper and onion powder. Heat butter in skillet on stove top until hot. Add 1 bowl of the egg mixture in bottom, top with ½ each of the sausage and cheese. With spatula, gently stir starting at center, lift edges so eggs can flow to the bottom. When partially set, add remaining egg mixture, sausage and cheese. Place pan in oven and finish cooking for 20 minutes or until set.

Sausage-Egg Pie

½ lb. Holifield's Pork Sausage
¾ cup chopped onion
¼ teaspoon salt
¼ teaspoon pepper
4 eggs
½ cup milk
1 cup shredded cheese
1 unbaked pie shell
Scramble fry sausage and onion together in skillet until sausage is browned. Drain excess fat. Add salt and pepper. Beat eggs and milk together. Stir in sausage and cheese. Pour into pie shell and bake at 450° for 15 minutes. Reduce heat to 350° and continue baking 10 more minutes or until filling is set. 

Sausage Dip


1 lb. Holifield's Mild Pork Sausage

2 – 8oz. packages cream cheese

1 can tomatoes and chilies


Cook sausage until brown and crumbly, drain.  Put into small crock-pot with other ingredients.  Heat until smooth and hot.  Serve with tortilla chips.

Sausage Balls


1 lb. Holifield's Pork Sausage

2 cups biscuit baking mix

¾ lb. Cheddar cheese, grated


Combine all ingredients, mix well.  Shape into small balls.  Bake at 350° until golden brown.  Makes about 100 balls. 

 Nacho Dip 

2 lbs. Processed American cheese

1 large can evaporated milk

1 can cream of chicken soup

1 can cream of mushroom soup

1 lb. Holifield's Pork Sausage

2 small cans green chilies

1 medium jar pimientos

1 small jar mild taco sauce


Cook sausage until brown and crumbly, drain.  Melt cheese, add soups and other ingredients.  Heat thoroughly.  Also does well in crock-pot.


Sausage Rice Casserole

1 lb. Holifield's Hot Pork Sausage
1 lb. Holifield's Mild Pork Sausage
1 green bell pepper, chopped
1 large onion, chopped
¾ cup celery, chopped
1 cup raw rice
2 packages dry chicken noodle soup
1 cube chicken bouillon
slivered almonds
Cook sausage until crumbly and brown. Drain and set aside. Sauté onion, bell pepper and celery in a little sausage grease. Cook rice according to directions, adding bouillon cube. Cook two packages of soup in 3 cups of water. Mix all ingredients except the almonds. Put in casserole dish and sprinkle with almonds. Cover and bake at 350° for 30 minutes, remove cover and cook an additional 30 minutes.



 Sausage and Cabbage Casserole 

1 small cabbage, sliced and steamed tender
1 lb. Holifield's Pork Sausage
1 cup chopped onion
1 cup raw rice
1 cup grated cheddar cheese
4 cups canned tomatoes
1 teaspoon salt
½ teaspoon sugar


Cook sausage until no longer pink, drain on a paper towel. Combine all ingredients in a covered baking dish. Bake at 375° for 1 hour 15 minutes or until rice is cooked. Sprinkle with Parmesan cheese if desired. Serves 6-8 people. 




 Sausage Corn Chowder

½ lb. Holifield's Pork Sausage
¼ cup chopped onion
¼ cup chopped celery
3 cups water
2 medium red potatoes, cut into ½ inch cubes
2 teaspoons chicken bouillon granules
1 cup frozen corn
3 Tablespoons butter
¼ cup all-purpose flour
dash of pepper
1 ½ cups milk
In large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. 
Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1 – 2 minutes or until thickened. Stir into sausage mixture. 

Yields 4 servings.



Sausage Burger

-Nancy H. Autry

Fry a patty of sausage to fit hamburger bun.  Cook a little on the crisp side.  Drain and place on toasted hamburger bun or slice of bread.  Add mustard, ketchup, onions or anything you prefer on burgers (tomatoes are great).  It will be the best burger EVER!  My Daddy said so!

note from webmaster: Also great on the grill!



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