Skaley Bacony Sausage Recipe

That one time I entered a Chopped-related recipe contest to try getting on the show. Unfortunately, that was unsuccessful, but I did FINALLY type up the recipe for my masterpiece where Sargento Cheese, Oyster Crackers, Kale, and Bacon needed to be used! Enjoy the tastiness and uniqueness! Makes 6 sausages total!



1 pack Italian Sausages

Coat each sausage with 1/4 tsp BBQ seasoning and 1/4 tsp Garlic Powder. Cook sausages on a pan until they are no longer red


1 bunch of Asparagus
1/2 head of kale

Cook the Asparagus and Kale in:

2 cups Water
2 tsp Better Than Bullion Chicken flavor broth
1 clove chopped Garlic

Cook until asparagus and kale start to get soft

Place asparagus and kale on the side


For wrapping the Sausages:

6 pieces of cooked Bacon, 1 for each sausage
6 pieces of cooked Kale (from the side), 1 for each sausage


For topping on the Sausages:

1 cup crushed Oyster Crackers
1 tbsp crushed Almonds
1 tbsp Hemp Seeds
2 chopped pieces of cooked Bacon
1/4 tsp Chili Powder
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Crushed Red Pepper
1/4 tsp Freeze Dried Chives
1/4 tsp Italian Seasoning

Put all items into a large plastic Ziploc bag or a large bowl and shake or mix well


1 cup dry Cous Cous

Cook the dry Cous Cous with:

1 1/2 cups Water
1 tsp Better than Bullion Chicken flavor broth
1 chopped clove Garlic
1 tsp Onion Powder
1 tsp Italian Seasoning
1/4 cup Sargento Sharp Cheddar Cheese
3 chopped pieces of cooked Bacon
1 tsp Chili Garlic Sauce


For the Cheese Sauce:

1 cup Water
1 cup Better than Bullion Chicken flavor broth
3 tbsp Jalepeno Cream Cheese
1 tbsp Chili Garlic Sauce
3 chopped pieces of cooked Bacon
1 cup Sargento Sharp Cheddar Cheese


Pour cheese sauce on top of sausages, kale, asparagus, and cous cous. Serve on a plate and enjoy!