Sausage

Blog
Sort by
Show
per page
  1. Smoky Maple Sausage Stuffing Skillet

     Smoky Maple Sausage Stuffing Skillet

    A sweet & smoky addition to your Thanksgiving feast.

    Total Prep Time 25 minutes.

    Serves 8.

    Ingredients:

    12oz. All Natural, Certified Humane Smoky Maple Sausage; chopped

    1 tablespoon butter 

    1 cup diced celery

    ½ cup diced white onion

    ½ cup sliced fresh mushrooms

    ½ cup diced carrots 

    1 large clove garlic, minced

    1 ½ cups chicken broth

    1 teaspoon rubbed sage

    1 teaspoon Italian seasoning

    1 package (6 ounces) gluten free breadcrumbs

    ½ cup dried cranberries 

    Directions:

    - In a large skillet, add butter, celery, onion, carrots and mushrooms then sauté over medium heat until vegetables are tender.

    - Add Smoky Maple Sausage and garlic; cook 2 minutes longer.

    - Add chicken broth and turn heat to high, stir until broth comes to a boil. Add sage & Italian seasoning.

    - Stir in breadcrumbs and mix all ingredi

    November 12, 2018
  2. Maple Sausage and Sweet Potato Skillet

    Maple Sausage and Sweet Potato Skillet

    Paleo Approved

    Serves 2 to 4

    This sweet and savory breakfast skillet is a paleo friendly twist on a tried and true breakfast favorite.

     Ingredients:

    • North Country Smokehouse 12 oz Smoky Maple Sausage
    • 3 cups Baby spinach or kale
    • 2 tsp. Basil, dried
    • 1 tbsp. Garlic
    • 2 tsp. Oregano, dried
    • 2 ½  cups Sweet potato – thinly sliced
    • 1 Yellow onion, medium
    Instructions:

    Add oil to a large skillet over medium heat. Once oil is hot, add the sliced potatoes and let cook for 5 minutes, stirring occasionally

    Add in the diced onion, minced garlic, and spic

    August 06, 2018
  3. Sausage Choucroute Garnie

    Sausage Choucroute Garnie

    A Hearty Dish

     Serves 10

    Recipe by Jacques Pépin, Food & Wine


    Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish. I've adapted the recipe to make it quicker and easier—calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. I always serve two or three types of mustard with the choucroute—a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well.

    Ingredients:

    • 1/3 cup kosher salt, plus more for seasoning
    • 2 tablespoons light brown sugar
    • 3 pounds pork b
    August 06, 2018
  4. Gazpacho with Croutons and Sausage

    Gazpacho with Croutons and Sausage

    Gazpacho with Croutons and Sausage

    Serves: 6 to 8

    Published Bon Appetit, July 1995

    The classic cold soup, as interpreted by Ouro Branco restaurant, Vila Viçosa, Portugal. Serves 6.

    Ingredients:

    • 2 garlic cloves
    • 1 teaspoon salt
    • 6 medium tomatoes, seeded
    • 1 green bell pepper, seeded
    • 1 cucumber, peeled, seeded
    • 2 cups cold water
    • 1/4 cup distilled white vinegar
    • 4 tablespoons olive oil
    • 2 tablespoons chopped fresh cilantro
    • 3 1/2 cups 3/4-inch cubes day-old French or Italian bread
    • 4 ounces fully cooked North Country Smokehouse Linguiça sausage, cut into 3/4-inch pieces


    Instructions:

    Mash garlic and salt in mortar with pestle until paste forms. Transfer to large bo

    August 06, 2018
  5. Sausage & Piquillo Pepper Sandwiches

    Sausage & Piquillo Pepper Sandwiches

    Perfect for Pepper Lovers

    Published in Gourmet, July 2009

    Serves 2 to 4

    Ingredients:

    • 1/2 cup finely chopped green olives
    • 1 tablespoon extra-virgin olive oil
    • 4 ciabatta or other rolls about the length of sausages, split
    • 4 bratwurst, andouille, or other flavorful, fully cooked sausages, split
    • 1/2 cup bottled piquillo peppers or roasted red peppers, drained and cut into strips
    • 2 cups baby arugula

    Instructions:

    Combine olives and oil, then spread on bottom halves of rolls.

    Heat a grill pan or large heavy skillet (not nonstick) over medium-high heat until hot, then heat sausages until hot, about 8 minutes.

    Make sandwiches on rolls with peppers, sausages, and arugula. Cut in half.

    August 06, 2018
  6. Arugula & Chicken Sausage Bread Pudding

    Arugula & Chicken Sausage Bread Pudding

    Arugula & Chicken Sausage Bread Pudding

    Serves: 2 to 4

    Published in EatingWell, April/May 2006

    Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. We tried and liked sweet Italian, apple and Chardonnay sausage and sun-dried tomato and spinach sausage in this recipe. Serves 6.

    Ingredients:

    Custard:

    • 4 large egg whites
    • 4 large eggs
    • 1 cup skim milk


    Seasonings:

    • 2 tablespoons Dijon mustard
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/2 cup sliced fresh basil


    Bread & Filling:

    • 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 
    • pound, 4-6
    August 06, 2018
  7. Smoked Sausage Cassoulet

    Smoked Sausage Cassoulet

    Smoked Sausage Cassoulet

    Published in Bon Appetit, March 1999

    Make this a day ahead for the best flavor. Serves 8-10.

    Ingredients:

    • 2 tablespoons plus 1/4 cup olive oil
    • 3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
    • 4 large leeks (white and pale green parts only), thinly sliced
    • 6 large garlic cloves, chopped
    • 1 medium apple, peeled, chopped
    • 1 tablespoon chopped fresh rosemary
    • 1 1/2 teaspoons dried rubbed sage
    • 1/2 cup brandy
    • 2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
    • 3 15-ounce cans Great Northern beans, drained, liquid reserved
    • 1 10-ounce package frozen baby lima beans, thawed
    • 1 cup (or more) canned chicken broth
    • 3 tablespoons tomato paste
    • 1/2 teasp
    August 06, 2018