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Makes: 2 servings
Prep Time: 10 minutes
2 cups cold water
¼ cup flour
3 (4 grams)
chicken bouillon cubes
½ pound Sausage Shoppe
slow roasted pork
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) slow roasted pork; stir. Return to boil. Reduce heat and simmer until pork is heated through. Serve over white bread, buns or mashed potatoes.
Submitted by: Gina Matyas
Makes: 6 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
6 Sausage Shoppe Hot Italian Sausage Links
1 green pepper, chopped
1 medium sweet Spanish onion, chopped
8 ounces
Mushrooms, sliced
4 Tablespoon butter
6 slices Provolone cheese, cut in
half
1 cup Marinara Sauce
6 Hoagie Rolls
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.
