Type what you have

Ingredients

• ✓ smoked link sausage
• crescent roll
• dijon mustard
• rosemary
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Unroll crescent roll dough on a clean work surface and brush generously with Dijon mustard. Cut each crescent roll triangle into 3 triangular pieces. Place a sausage at the thick end of one of the crescent roll strips and roll up, ending at the narrow end. Repeat until you have used all dough and made 24 pigs in a blanket. Reserve remaining sausages for another use.
3. 3 Arrange pigs in a blanket in a circular shape on a round pizza pan, with rolls gently touching.
4. 4 Bake in the preheated oven until dough is golden brown and puffed up, 15 to 18 minutes. Allow to cool for a few minutes before carefully transferring the wreath onto a round serving tray. If the sections come apart during the transfer, just recreate the circle shape as best as you can.
5. 5 Arrange rosemary sprigs around the outside of the wreath and place ketchup in a small bowl in the middle.

By Rebekah Rose Hills

Ingredients

• ✓ smoked link sausage
• ketchup
• brown sugar
• white vinegar
• yellow mustard
• cinnamon
• clove

Instructions

1. 1 Stir the ketchup, brown sugar, vinegar, mustard, cinnamon, and cloves together in a saucepan over low heat; cook until completely warmed, about 5 minutes. Add the sausages and continue cooking until the sausages are heated through, stirring occasionally, about 25 minutes.

By NATTUMS

Ingredients

• ✓ smoked link sausage
• apple
• sauerkraut
• cola-flavored carbonated beverage
• apple juice
• brown sugar

Instructions

1. 1 Place apples, sauerkraut with juice, and smoked sausages into a slow cooker.
2. 2 Stir together cola, apple juice, and brown sugar in a large bowl until sugar dissolves; pour over apple mixture in the slow cooker. Stir to combine.
3. 3 Cook on High for 2 hours, then on Low for 6 to 8 hours.

By Tori

Ingredients

• ✓ smoked link sausage
• olive oil
• pork
• imitation crabmeat
• margarine
• egg
• white rice
• worcestershire sauce
• seasoning salt
• salt
• black pepper
• garlic powder
• parsley

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add sausage and fry for 5 minutes. Add imitation crab and cook for another 5 minutes.
2. 2 Move imitation crab and sausage mixture to the edges of the pan. Melt margarine in the center of the pan. Add eggs and cook, stirring with a spatula, until eggs are soft scrambled, 3 to 5 minutes.
3. 3 Add cooked rice, Worcestershire sauce, seasoning salt, salt, pepper, garlic powder, and parsley flakes. Mix until combined and cook until hot, 3 to 5 minutes. Serve.

By MissNessaFromCottagevilleSC

Ingredients

• ✓ smoked link sausage
• cooking spray
• puff pastry
• butter
• onion
• garlic
• herbes de provence
• salt
• black pepper
• all-purpose flour
• chicken broth
• heavy cream
• pork
• mixed vegetable
• hash brown potato
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 2 1/2-quart casserole dish with cooking spray.
2. 2 Roll out puff pastry to the dimensions of the casserole dish, adding 1 inch on all sides. Cover and place in the refrigerator.
3. 3 Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, 5 to 7 minutes. Stir in garlic, herbes de Provence, salt, and pepper; cook for 1 more minute, stirring occasionally. Add flour and whisk to combine. Cook for 1 minute.
4. 4 Pour in broth and cream gradually, stirring continuously until sauce bubbles. Add sausage pieces, vegetables, and potatoes. Cook, stirring continuously, until mixture bubbles again, 4 to 5 minutes. Pour into the prepared casserole dish.
5. 5 Place puff pastry on top of the filling, letting excess dough hang over all sides. Brush pastry with the beaten egg.
6. 6 Bake in the preheated oven until pastry is browned and the pot pie is bubbly, about 45 minutes. Cover loosely with foil after 25 minutes, to prevent overbrowning.
7. 7 Remove from oven and cool on a rack for about 15 minutes. Serve warm.

By Bibi