Zans Mammas Hot Sausage Cheese Squares
As kids, our mother made this dish during either the Thanksgiving or Christmas Holidays. It quickly became a family favorite. Cheesy and delicious, kids and adults alike will love them.
As kids, our mother made this dish during either the Thanksgiving or Christmas Holidays. It quickly became a family favorite. Cheesy and delicious, kids and adults alike will love them.
- milk
- 1 lg tube breakfast sausage (hot) can substitute regular for hot.
- 1 box bisquick (original) do not use the pancake/waffle mix
- 1 jar mayonnaise
- 1-2 bell peppers originally called for bellpeppers, however i omit and still tastes good
- 1-2 onions (medium) you may adjust quantity based on your taste. i like to use 1 onion but have used 2 for more onion flavor.
- 2 pkgs cheddar cheese
- 2 pkgs mozzarella
- 2 pkgs parmesan
- 2-3 eggs
- 1 cup celery (chopped)
- Carbohydrate 1.356 g
- Cholesterol 3 mg
- Fat 0.975 g
- Fiber 0 g
- Protein 0.966 g
- Saturated Fat 0.5595 g
- Serving Size 1 1 Serving (30g)
- Sodium 12 mg
- Sugar 1.356 g
- Trans Fat 0.1134 g
- Calories 18 calories
Step-by-step
- In Skillet, brown sausage. Drain. Transfer drained sausage to a large mixing bowl. Set aside.
- Place onion, bell pepper (optional) & celery (optional) in food processor. Puree ingredients.
- Add Puree mixture to the drained sausage. Add eggs and cheese. Knead together like dough. Set aside.
- In separate bowl add 2-3 cups bisquik mix. Use your spoon and form a hole in the center. Spoon 1/2 cup mayo in center of busquik mound. Pour 1/3 cup milk into center of busquick mound. Stir busquik, mayo & milk. (Add milk if necessary to thin out the mixture) The goal is to achieve a mixture that is just thin enough to spread. You do not want batter consistency. You do not want a dough to form.
- With a spatula, spread a thin layer of the bisquik mixture on the bottom of a 11 x 18 inch dish. (The bread will rise when cooking, so no need for a thick layer). Next, spoon meat mixture on top of busquik layer. Lastly, spread a thin layer across the top of meat mixture.
- Bake@ 350 degrees for 15-30 minutes.
Beyond the Ingredient List
Standard text descriptions often overlook how raw aromatics release water during the baking process. Processing onions, bell peppers, and celery into a fine puree introduces significant moisture into the meat mixture, which changes how the protein binds during cooking. Brown the breakfast sausage thoroughly in a skillet, drain excess rendered fat completely, and press the puréed vegetables through a fine-mesh strainer before incorporating them if the produce yields excessive liquid. Achieving a spreadable consistency for the Bisquick base requires careful observation; the target texture resembles a thick paste rather than a pourable pancake batter or a kneadable dough. Spatulas work best for achieving an even, thin layer across the bottom of an 11x18-inch baking dish before adding the savory filling.
Adjusting for Dietary Needs
Modifying this bake for alternative diets involves targeted ingredient swaps without sacrificing structural integrity. Replacing traditional wheat-based baking mix with a certified gluten-free alternative requires monitoring the liquid ratio closely, as alternative starches absorb moisture differently than standard flour blends. Plant-based sausages and dairy-free cheese shreds function adequately as substitutes, provided the fat content remains high enough to prevent the final squares from drying out during the 350-degree oven phase. Omitting the bell peppers entirely alters neither the chemical binding properties nor the baking time, allowing personal preference to dictate vegetable inclusion without compromising the finished texture.
Storage and Freezing Performance
Bakes containing high quantities of dairy and processed cheese require proper cooling protocols before storage. Cool baked squares completely on a wire rack to prevent condensation from accumulating inside airtight containers, which leads to soggy crusts. Refrigerated portions retain optimal structural quality for up to four days when sealed properly. Freezing individual squares works well for longer storage windows; wrap portions tightly in parchment paper followed by aluminum foil to prevent freezer burn, then reheat directly in a 350-degree oven until warmed through.
