Perfect for the Super Bowl or any other Party or Gathering, my Spicy & Cheesy Hungarian Sausage Dip is jam packed with Hot & Delicious flavour and can be made in about 35 minutes!
Ingredients:
1 pair of Blue Danube Hungarian Hot Fresh Sausage Substitution: Blue Danube Hungarian Mild Fresh Sausage, Blue Danube Double Garlic Fresh Sausage
Blue Danube Garlic Powder - approx. 3/4 teaspoon
Blue Danube Chili Flakes - a few flakes, depending on how spicy you want your dip to be.
Goat Cheese - 1 tube
Parmesan Cheese - 3 spoonfuls
Mozzarella Cheese - 1-2 large handfuls
1 Can Diced Tomatoes
S&F Pepperoncinis - 5-8 pcs diced up
Onion Powder - approx. 3/4 teaspoon
Italian Seasoning - approx. 3/4 teaspoon
Recipe:
1. Prepare for the recipe!
Pre-heat the oven to 350 degrees.
Take the goat cheese out of the fridge to soften it up.
Pro Tip: I am a HUGE fan of goat cheese, so although my recipe calls for 1 tube, I often make this using 1 large tube and 1 small tube of goat cheese for extra creaminess.
2. Heat up some oil in a frying pan on medium heat.
3. The first step is to cook your Fresh Sausages.
Before putting your Sausage in frying pan, make an incision lengthwise into each sausage to break the casing.
Remove the casing from sausages.
Pro Tip: When you want to use Sausages as a base meat for a recipe such as a dip (where you want the consistency to be relatively smooth), taking the casing off is a great idea because it allows you to break down the Sausage into ground meat. It also helps to cook the Sausage quickly.
4. Fry up the Hungarian Hot Sausage in your pan on medium heat until it is cooked. Use a spoon to break up the sausage in the pan until it is spread out. The goal is to have the sausage cooked and broken down into ground up meat.
Pro Tip: You can feel confident that your Sausage is ready when all of the meat is brown in colour. The best method is to slowly brown it at medium or medium-low heat and to use your spoon to mix up the meat every few minutes to make sure that it is being cooked evenly. You are going to be baking the sausage as well so you don’t want to overcook it. The benefit of using Sausage as your base meat for a recipe is that it is already spiced and full of flavour, so you don’t need to worry about adding in any extra spices or salt.
Pro Tip: I use a spoon to break up the Sausage in order to avoid excessive scratching damage to my frying pan (the type of damage that a knife or fork could leave). You can also use rubber utensils.
Once cooked, take your pan off heat and put it aside to cool down.
5. In a large casserole dish, mix in all of the ingredients (minus the Mozzarella cheese and 1/3 of the Parmesan cheese).
I like to mix mine in this order:
- Add in diced tomatoes and goat cheese. Mix together.
- Add spices
- Dice up Pepperoncinis and add in. Mix everything together.
- Drain the Sausage Meat and add into recipe.
- Add 3/4 of your Parmesan Cheese. Mix everything together.
Pro Tip: My favourite method to drain the Sausage meat is to remove the
meat from the frying pan using a ladle that has holes/slits in it. This way,
I can drain the access oil and put the meat right into my recipe.
6. Once you have mixed in all of the ingredients, put a generous layer of Mozzarella cheese and your leftover Parmesan cheese onto the top of the casserole.
7. Bake in the oven uncovered for 15 minutes.
8. Broil in the oven uncovered for 5 minutes.
