Just Plain Good Recipes

Chappell Hill Sausage is a family owned company established in 1968. We’re located just west of Houston, Texas in a little town known for Bluebonnets and Country Sausage. Chappell Hill Sausage produces a smoked link sausage in many varieties of flavors. We also produce bacon, summer sausage, and a special spiral honey glazed ham for holidays and family gatherings. Our product is delivered daily to grocery stores.

Hodges Farm Texas Beef Dogs

1 pound Chappell Hill Sausage Co. ground beef
2 Tablespoons chopped onions
2 Tablespoons finely chopped green bell pepper
3 Tablespoons heavy cream
1/4 cup finely crushed saltine crackers
1/2 cup mild cheddar cheese
1/2 Teas. each salt/pepper
4 slices Chappell Hill Sausage Co. bacon
Combine all ingredients except bacon. Shape into 4 equal size football shaped “dogs”. Wrap each with a slice of bacon and secure with a toothpick. Place on a foil lined pan with a rack on top. Bake the dogs at 375* for about an hour turning at least once during cooking. Baste when turning dogs with some of the pan drippings. Bacon should be browned when done. Enjoy!


Hodges Farm Company Spaghetti

1 large onion, chopped

1 pound Chappell Hill Sausage Co. ground beef

1 (15 oz.) can of chili with no beans

1 bell pepper, chopped

1 (16 oz.) package of spaghetti

1 (15 oz.) can of tomato sauce

4-5 strips of thick sliced Chappell Hill Sausage co. bacon (fried and broken into pieces)

2 cups grated cheese (American, Cheddar or any easy melt cheese)


Fry bacon in a large skillet till crispy. Remove and set aside. Cook spaghetti until done and drain. Cook ground beef, onion and bell pepper in bacon grease until meat is done. Add chili, cooked spaghetti, tomato sauce and crumbled bacon. Blend well and put into a large casserole or divide into 2 casseroles. Top with grated cheese. Bake at 350* covered in foil until cooked through and the cheese is bubbly. Excellent for a crowd. Freezes well.

Easy Skillet Lasagne

submitted by Hodges Farm

6-7 Dried lasagne noodles broken into 3″ pieces
1 pound Chappell Hill pan sausage
1/2 cup chopped onions
1 Medium zucchini coarsely grated
1 24oz. jar of pasta sauce or marinara sauce
1 c. light ricotta cheese or small curd cottage cheese
3/4-1 cup mozzarella cheese
2 Tablespoons grated parmesan
Cook pasta till done and set aside. In a large, oven safe nonstick skillet, cook onions and pork until sausage is no longer pink, stirring to break it up. Add zucchini and cook for another minute or so. Drain any excess fat from the skillet. Remove meat to a large bowl. In the same skillet. arrange the noodles to cover the bottom and sides of the skillet. Pour half the pasta sauce over noodles and then spoon cooked meat mixture over pasta sauce. Spoon all of the ricotta in mounds over meat and sprinkle 1/4 c. of the mozzarella cheese. Arrange the rest of the lasagne noodles over cheese. Top with rest of sauce and mozzarella cheese. Sprinkle with parmesan. Cook covered in 350* oven for 20 min. Remove foil.Turn oven off and let set for 10 min. Serve immediately.

Lynn’s Yum Scramble

Submitted by Lynn Hunt

5 eggs scrambled, add some milk, salt & pepper
1 cup cubed velvetta cheese
1/2 cup fried & drained sausage
1/2 cup fried & drained bacon
1/2 cup diced purple onions
1/4 cup diced red, yellow, and green bell peppers
1/4 cup rotel tomatoes, drained

Chop all vegetables, cook with the meats till done, add rote tomatoes. Stir in eggs, add cheese towards the end cover well remove from heat, let stand until cheese is melted. Serve with picante, hash browns, and toast. Yum, yum, yum.

Sausage and potato casserole

Submitted by Katherine Siviglia

2 whole round links of Chappell Hill Sausage (any flavor)
one box of Betty Crocker three cheese, scalloped, au gratin, etc. potatoes.
Shredded cheese
One small bag of frozen mixed veggies

Follow instructions on box of potatoes and add sliced sausage. Add 3/4c. shredded cheese and bag of veggies if using. Cook uncovered on 350 for 45 minutes. Add another cup of cheese on top and cook for another 10-15 minutes until cheese is bubbly and browned. Remove and let stand, serve.