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Our Favorite Homemade RecipesSubmit your favorite recipe using a Sausage Shoppe product and receive that product FREE!
The Other White Meat recipes Andouille Taco Salad
1 pound Sausage Shoppe Andouille Remove the casing from the Andouille links and brown the meat in a skillet. Put the cooked Andouille in an 8x8 dish. Layer sour cream, lettuce, tomatoes and cheese on top. Serve with tortilla chips. *For a milder version, use 1 pound Lean Ground Sirloin and a package of taco seasoning mix. Andouille Sausage & Ground Sirloin Chili 1 tbsp Vegetable Oil Brown lean ground sirloin in a frying pan. In a large pot, heat the vegetable oil over medium heat. Add the andouille sausage and brown on all sides, approx, 5 minutes. Add the beef, onions, garlic, chili powder, creole seasoning, and cumin and cook, stirring often, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, sugar, and kidney beans. Stir well and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes, stirring occasionally to prevent sticking to the pot. Season with Tabasco, cayenne, salt and pepper, to taste. Remove from heat and ladle into bowls. Sprinkle with cheese and green onions. Enjoy! David Lay Bacon-topped Salad
1 head iceberg lettuce Wash lettuce. Place between dish clothes to dry. Tear into bite-size pieces. Place in large bowl. Add sweet onion, water chestnuts, cheddar cheese and peas. Mix. Place in deep 9 x 13 dish. Cover with mayonnaise. Cover and refrigerate overnight. Cook eggs and peel. Before serving, cut bacon into squares. Place in microwave safe container, cover and cook for 5 minutes on high. Stir, continue cooking for 1 minute at a time until crisp. Spoon onto paper towels. Uncover salad. Place bacon and eggs on top of salad. Betty Laub Bacon-Wrapped Wieners
Sausage Shoppe Wieners (any thickness or flavor) Make slit lengthwise, ¾ way through each Sausage Shoppe wiener. Insert dill pickle and American cheese. Wrap with Sausage Shoppe bacon and secure with toothpick, if necessary. Broil. Remove toothpicks and serve on buns. Shirley Heidezoff Barley Sausage Soup
1½ pounds Sausage Shoppe barley sausage Heat oil in 4-quart stockpot over medium heat until hot. Add onion, garlic and thyme; cook and stir 3 to 5 minutes or until onion is tender. Add broth, water, carrots, mushrooms and bell pepper; bring to boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Remove casing from barley sausage. Crumble and add to broth. Stir. Add frozen peas; cook, uncovered 2 minutes or until tender. Add salt and pepper to taste. Bratwurst Stir-fry Salad
½ pound spaghetti, cooked While spaghetti. is cooking, preheat wok or electric skillet to a temperature of 300 degrees. Sauté bratwurst slices until lightly browned. Add rosemary, garlic, black pepper, basil and tomatoes. Toss until tomatoes are well coated with seasonings. Add spaghetti, spinach or watercress; toss well. Turn heat off. Add mozzarella cheese and toss again. German Stuffing
1 pound Sausage Shoppe bulk fresh sausage, torn into small pieces and
browned Cook neck, wings and giblets with chopped carrots and onions in large pot of water for 2 hours. Add liver last ½ hour. Use some chopped giblets for stuffing; use the rest in the gravy. Save stock for gravy. While stock is cooking, prepare stuffing. Tear bread into bite size pieces; place in large bowl. Add dry spices, parsley and currents. Mix with large spoon. Chop onion and celery; use margarine to cook until transparent. Add to bread mixture. Open bag of bulk fresh sausage. Tear off pieces into fry pan. Cook till no longer pink in color. Add bulk fresh sausage, eggs and milk to bread mixture. Chop giblets and add to bread mixture. Stir. Stuff loosely into medium size turkey that has been rinsed inside. Roast turkey according to cookbook or directions on turkey. Tante Betty Laub Kraut-Pork Pinwheel
2 pounds Sausage Shoppe bulk pork sausage or ground pork
Combine first 6 ingredients. Mix well. Shirley Heideloff Cajun-Rice Skillet Supper
2 pounds Sausage Shoppe Cajun-Rice Sausage Remove casing from Cajun-Rice Sausage. In large skillet, heat Sausage Shoppe Cajun-Rice Sausage until lightly browned. Stir in all remaining ingredients except cheese; bring to a boil. Cover and cook for 2 minutes more, until cheese is melted. Serve hot, if desired, with sour cream, green onions and tortilla chips. Makes 12 servings. One-Pot Meal
1 - 1½ pound Sausage Shoppe cottage ham* Place cottage ham in 4 quart pot; cover with cold water. When water boils, reduce heat. Cook cottage ham 45 minutes per pound. Half hour before meat is done, add cabbage, carrots, onion and potatoes. Bring to boil again, then simmer until fork tender. Makes 3-4 servings. * If using Grobbel's Gourmet Corned Beef Brisket, place spices from packet into tea baller. You will get the added flavor without having seeds on the meat and vegetables when done cooking. Simmer approximately 2½ hours (about an hour per pound) or until firmly fork tender (at least 160º). Add vegetables last ½ hour. For more recipe ideas call (800) 633-1883 or logon to www.grobbelschoice.com. Pork and Beef Jambalaya
1 pound Sausage Shoppe Cajun-Rice Sausage Peel and chop onions, peel and mince garlic; rinse peppers and remove seeds and membranes, cut into thin strips. Score the bottoms of the tomatoes and dip into hot water to loosen the skins; peel and chop. In large skillet or wok, sauté onion, garlic and peppers in oil until soft. Remove casing from Cajun-Rice Sausage. Add tomatoes, Cajun-rice sausage, ham and Andouille Sausage or salami. Add broth and bring to a boil. Add pepper, thyme, and basil; cover and cook over low heat until heated through. Sprinkle with Tabasco and toss. Serve immediately. Fresh Kielbasi with Sauerkraut
*2 pound ring Sausage Shoppe Fresh Kielbasi with garlic Cut fresh Sausage Shoppe Fresh Kielbasi into pieces, each 2-3 inches long. Using a heavy roasting pan or Dutch oven on stovetop, brown sausage with 3 Tbsp. butter; turn and brown on other side. Add onion and cook until transparent. While browning, open sauerkraut and rinse in colander with cold water. Add to Fresh Kielbasi and onion mixture. Add caraway seed, apple and water to roasting pan. Bring to boil. Cover and reduce to simmer or bake in 350 degree oven for 2 hours . Stir occasionally. Remove 1 cup liquid from pan. Add remaining 2 Tbsp. butter to reserved liquid in pot and let melt. Add flour to removed liquid and mix with a hand mixer. Add back into roasting pan. Stir and let simmer until thickened about 5 minutes. Sprinkle with parsley before serving if desired. Makes 6-8 servings. * If desired, use about 1½ pounds of Sausage Shoppe Fresh Kielbasi with garlic and an equal amount of Sausage Shoppe Smoked Kielbasi. If using Sausage Shoppe Smoked Kielbasi, add it to pot during the last 10 minutes of cooking to prevent casing from becoming tough. Carol's Grandma Helen Award Winning Chili!1 Lb. Hot Italian sausage (Only from the Sausage Shoppe!)1 Lb. Lean Ground Sirloin 2 - 16 oz. cans kidney beans (one dark, one light) 1 - 28 oz. can Del Fratelli crushed tomatoes 1 - 28 oz can Del Fratelli tomato sauce 3 HEAPING tablespoons crushed garlic 1 red pepper chopped 1 green pepper chopped 2 medium onions chopped 2 packets of McCormick (NOT HOT) seasoning mix Chili powder to taste about 1-2 teaspoons Black pepper to taste, about 1 teaspoon Brown meats together (pour off half the grease if you buy the meat anywhere else but the Sausage Shoppe! If you use the Sausage Shoppe meat, no FAT!, DON’T DRAIN!) Turn heat to medium low, add tomatoes and sauce. Add seasoning mix, stir. Add peppers and onions, stir. When it comes to a boil, turn to low and cover for 4-5 hours, stirring occasionally so it doesn’t stick too much. After 5 hours open the beans and drain the liquid. Add to chili, add the remaining ingredients. Stir and simmer another 3-4 hours. About an hour before you plan on eating the chili, you may add more chopped peppers and another chopped onion if you like! Mark Kolbow Lean Ground Sirloin - Chili
1 pound Sausage Shoppe ground sirloin
1. Crumble Sausage Shoppe ground sirloin in 2½-quart glass
casserole. Stir in onion and green pepper. Cover with glass lid. Tip: Sprinkle shredded Cheddar cheese and/or sour cream over bowls of chili, if desired. Serve with crackers or over cooked spaghetti. Lean Ground Sirloin - Hamburgers
1 1/3 pound Sausage Shoppe ground sirloin Place all of the above in a mixing bowl. Use fork to blend well. Divide into four parts. Form four patties. Preheat gas grill on high. Place heavy-duty foil on grill grate. Place patties on foil. Reduce heat to medium; close lid on grill. Grill 5 minutes. Turn with spatula. Close lid. Grill 3½ minutes more. Turn grill off. May place slice of cheese (American, cheddar, provolone or Swiss) on each hamburger and close grill for 1 minute to melt cheese. Serve on bun with your choice of: lettuce, tomato, onions, mushrooms, bacon. SPAGHETTI SAUCE In large (cast iron) pot cover bottom with olive oil. Add 1 finely chopped onion and cook till transparent. Mix 2 12 oz. cans of tomato paste and 4 cans of broth. Gradually add to browned onion. Make sure sauce mixture continues to boil before adding more sauce about 1 – 2 cups at a time. When sauce is completely in pot, add 1 – 2 tbsp. sugar and (about 1 – 1½ tsp.) salt to taste. Cover pot and reduce heat to simmer. Stir sauce occasionally. While sauce is cooking, make and add meatballs if desired OR crumble 1 pound lean ground sirloin and 1 pound Italian sausage into sauce for use in lasagna or over pasta. Cook 2 hours. MEATBALLS Add 1/4 cup wheat germ or dried bread crumbs and stir. Carole Albanese Aizenman Wurstsalat (Sausage Salad)
Dressing:
Salad: Combine dressing ingredients and whisk well. Place knockwurst, onion, potato and pickle in large bowl. Pour dressing over salad and toss gently. Refrigerate 2 hours. Peel and thinly slice egg; mix with salad. Serve on lettuce leaves. Makes 4-6 servings. Back to Top Barley SoupHere is Grandma Mary Jerse's recipe for Barley Soup, referred to in Slovenian as "Yishplain" (phonetic.)
Sausage Shoppe Cottage Ham 1½ to 2 lbs. in weight. Place in large pan, bring to a boil. Simmer covered. After 1¼ hours, remove the Cottage Ham. Continue cooking soup for one more hour. As Grandma Mary cooks it, the Cottage Ham becomes tender and delicious. The soup thickens over the course of days in the refrigerator. Sticks to your ribs, good comfort food as the weather gets colder. Sincerely, Joe Jerse Pork Loin - Aromatic Roast Loin of Pork
Sausage Shoppe hand-trimmed pork loin Place loin in roasting pan
Rub loin with Garlic cloves or sprinkle with garlic power
Coat loin with generous amounts of remaining spices on all sides and
ends. Press the spices into the roast as much as possible. I do one side
first, turn it over and press the spice side down in the meat, then repeat for
the other sides and ends. Place about ½ cup water in bottom of roasting pan. Bake at 325º, uncovered, until internal temperature reaches 155º in the large end of the roast. Remove roast and make a gravy with the drippings. Let stand for 15 minutes before slicing. Gravy:
Add one cup milk or water to hot pan drippings Submitted by: Jeffrey Shaw Italian Pork Roast with Roasted Potato Wedges
2 pound boneless pork loin roast Cooking Directions: Rub Italian seasoning over the surfaces of the pork roast. Place roast in shallow pan and roast in 350º F oven for 25 minutes. Place potato wedges and Italian dressing in plastic bag and toss to evenly coat wedges. Add potato wedges to roast and return to oven for 20-30 minutes, or until internal temperature of pork roast reaches 155-160º F and potatoes are tender. Remove from oven and let roast set 5-10 minutes before slicing. Ohio Porkline, January 2006
2-4 pound boneless pork roast Cooking Directions: Combine cornstarch, cinnamon, salt in small saucepan. Stir in orange juice and cranberry sauce. Cook and stir over medium heat until thickened. Set aside. Place pork in shallow pan and spoon over about 1/2 cup cranberry sauce. Roast in 350 degree F oven for 45 minutes to an hour, basting occasionally with additional sauce, until meat thermometer reads 155-160 degrees F. Let rest 10 minutes before carving. Serve with additional cranberry sauce. Serves 8. Ohio Porkline, December 2005
6 Sausage Shoppe
Hot Italian Sausage Links Place Sausage Shoppe Hot (or Mild) Italian Links in non-stick fry pan with about ½ inch of water. Simmer slowly, adding water to prevent sticking. Gently turn occasionally until brown. Meanwhile melt butter in another pan; sauté green peppers, onions and mushrooms. Heat marinara sauce. When Italian Links are nicely browned, top with provolone cheese to melt. Assemble sandwich on hoagie roll - layer green peppers, onions and mushrooms, Hot Italian Sausage Link with provolone, top with 2-3 Tablespoons of marinara sauce. Makes 6 servings. Prep time: 15 minutes. Cook time: 35 minutes. Gina Matyas Amish-style Roast Pork Sandwich
2 cups cold water Pour 2 cups cold water into medium-size pot. Blend in ¼ cup flour until smooth. Break up 3 (4 grams) chicken bouillon cubes; stir. Turn on medium heat; bring to boil. Reduce heat and let gravy thicken for 2 to 3 minutes. Add ½ pound (half of container) Sausage Shoppe slow roasted pork; stir. Return to boil. Reduce heat and simmer until pork is heated through. Serve over white bread, buns or mashed potatoes. Makes 2 servings. Preparation time: 10 minutes. Barbeque Pulled Pork
Sausage Shoppe slow roasted pork Put Sausage Shoppe slow roasted pork into a microwave-safe dish. Cover; microwave 1 minute on defrost. Cover with your favorite barbeque sauce. Cover, heat at 50% power for 2 minutes or until warm. Serve with barbeque ribs and chicken, coleslaw, baked beans, potato salad, cornbread. Pork Fried Rice
1 cup bean sprouts Rinse bean sprouts under running cold water; drain. heat 1 tablespoon oil in 10-inch skillet until hot; rotate skillet until oil covers bottom. Cook and stir mushrooms in oil over medium heat until coated, about 1 minute. Add bean sprouts, rice, pork and onions: cook and stir over medium heat, breaking up rice and slow roasted pork until hot, about 5 minutes. Push rice mixture to side of skillet; add 1 tablespoon oil to skillet. Add eggs; cook and stir over medium heat until eggs are thickened throughout but still moist. Stir eggs into rice mixture. Stir in soy sauce and white pepper. 4 servings (about 1 cup each). Serve with fruit salad. Pork Tacos
1 pound (2½ cups) Sausage Shoppe cooked shredded pork Place cooked shredded pork, water and seasoning mix in large skillet over medium-high heat; bring to boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture is slightly thickened. Fill taco shells with pork mixture. Top with lettuce, tomatoes, cheese and taco sauce.
2 Tablespoons butter Melt butter in bottom of heavy pan. Add onion; cook till transparent. Add remaining ingredients. Bring to boil, then cover and reduce to simmer about 30 minutes or until apple is soft. Add gnocchi if desired. Cook according to package directions. Judy Spicy Pork and Vegetable Stir-Fry
½ cup low-sodium beef broth In small bowl, combine the beef broth, soy sauce, cornstarch, and mustard and stir until the cornstarch is dissolved. Set aside. Cut the broccoli into bite-size pieces. In a non-stick wok or large non-stick skillet, warm the oil over medium heat until hot but not smoking. Add the broccoli, cauliflower, onion, and garlic and stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes. Stir the cornstarch mixture again and pour it into the wok. Stir in slow roasted pork and break apart. Add peanuts, red pepper flakes, and black pepper, and stir-fry until the sauce thickens and the pork is heated through, 2 to 3 minutes. If necessary, reduce the heat to keep the sauce from evaporating. 4 one-cup servings. Preparation time 30 minutes. Egg Bake
8 slices bread Meat Loaf
1 pound each Sausage Shoppe lean ground sirloin and bulk pork sausage
3 medium slices of bread (use blender to make into crumbs) and 1 cup milk
1 egg Use a blender to make crumbs from bread one slice at a time. Put into a large mixing bowl. Put into the blender: milk, egg, onion, salt, spices and Worcestershire sauce. Blend until everything is mixed well. Pour over the bread crumbs and mix well. Add the meat and mix thoroughly. For catsup-topped loaf, spread 3 tbsp. catsup on top before baking. Place the mixture into a glass microwaveable dish (9 x 5 or round with custard cup in middle). Cover with waxed paper. Microwave on 70% power for 25 to 30 minutes or until the meat loaf has an internal temperature of 140 º. OR Heat oven to 350º. For better browning, shape into a loaf on a shallow baking pan. Bake 1½ hours or until done (internal temperature of 140 º). Serve hot or cold. Appetizer1 lb Sausage Shoppe Ground Sirloin1 package onion soup Mix 2 tsp. water 1 loaf party rye bread Horseradish Velveeta cheese slices Mix sirloin, onion soup mix and water together. Refrigerate for one hour. Line a cookie sheet with party rye bread. Spread two tsp. of raw meat mixture on top of the bread. Top with horseradish, to liking. Cut Velveeta slices into four squares, place one square on top of each slice of bread. Bake in a 350º oven until cheese melts and is lightly brown. Serve immediately. Be careful of the melted cheese, it can be very hot. Red Beans and RiceA traditional Monday dinner from New Orleans
1 pound dried red beans (not kidney, Camellia brand is acceptable), sorted and
rinsed Cautionary Note: This is a surprisingly hot dish. Reduce spices in your initial preparation to gauge how well your guests will accept the level of spice. Place beans, garlic salt, and ham bone or salt pork in a large saucepan and add enough water to cover beans by 1 to 2 inches; bring to low boil. Meanwhile, heat oil in a medium skillet over medium heat; add onion, celery, and garlic and cook 3 minutes or until golden. Add mixture to beans along with the parsley, salt, and Tabasco sauce. Sauté ham and sausages until lightly browned then add to beans. Add optional ingredients to beans. Cover and simmer 1½ to 1¾ hours longer, or until beans are tender enough to mash easily with a fork. Add hot water as needed to keep beans covered, and stir occasionally. When the beans are done they will have soaked up most of the liquid. Check seasoning and serve over rice. Rich Kalynchuk Makes 8 servings. |
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