Neese’s Sausage Dirty Rice

  • 1 lb. Neese’s Hot Sausage
  • ½ lb. lean hamhurger meat
  • 4 cups cooked white rice
  • ¼ – ½ onion, chopped
  • ½ green pepper, chopped
  • 1 jalapeno pepper, finelv chopped
  • 2 cloves garlic, chopped
  • 3 Roma tomatoes
  • ½ teaspoon salt
  • ¾ teaspoon pepper
  • 1 cube chicken bouillon

Preheat oven to 350 degrees. Brown sausage and hamburger in frying pan. Add onion, pepper, and bouillon. Saute until tender. Cook rice according to directions on package. Blend tomatoes and garlic in blender. Stir in rice, tomatoes/garlic, and salt and pepper. Pour into casserole dish, cover with foil and bake at 350 degrees for 30 minutes.

Submitted by: Judy Carroll of Pfafftown, NC

Neese’s Sausage and Spinach Dip

  • 1 lb. Neese’s Hot Sausage
  • 1 can Ro-Tel
  • 1 8oz. package Philadelphia cream cheese
  • 1 box frozen chopped spinach
  • 2 cups shredded Parmesan cheese

Brown and crumble sausage in frying pan and drain. In same frying pan, follow directions for preparing box of spinach then add cream cheese and melt. Add Ro-Tel and sausage and heat until bubbly. Serve as appetizer with tortilla chips or crackers.

Credit: The Roost at Bentley Knob, Blowing Rock, NC

Neese’s Sausage and Apple Casserole

  • 1 lb. Neese’s Sausage
  • 2 can apple pie filling
  • 1 ½ cup grated cheddar cheese


  • 1 box Jiffy pie crust mix
  • 1 cup brown sugar
  • ½ cup melted butter

Preheat oven to 350 degrees. Grease 9×13 pan and set aside. Brown sausage in frying pan and drain. Layer apple pie filling, cooked sausage and then cheese into greased pan. Mix topping ingredients together and spoon out on top of cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Submitted by: Patricia Hardison, Greensboro, NC

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.