A sweet & smoky addition to your Thanksgiving feast.
Total Prep Time 25 minutes.
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
- 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
Serves 2 to 4
This sweet and savory breakfast skillet is a paleo friendly twist on a tried and true breakfast favorite.
- 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
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
A Hearty Dish
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.
- 1/3 cup kosher salt, plus more for seasoning
- 2 tablespoons light brown sugar
- 3 pounds pork b
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.
- 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
Mash garlic and salt in mortar with pestle until paste forms. Transfer to large bo
Perfect for Pepper Lovers
Published in Gourmet, July 2009
Serves 2 to 4
- 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
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.
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.
- 4 large egg whites
- 4 large eggs
- 1 cup skim milk
- 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
Smoked Sausage Cassoulet
Published in Bon Appetit, March 1999
Make this a day ahead for the best flavor. Serves 8-10.
- 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
Cider made from fresh apples creates a full-bodied glaze for these tender chops. Serves 4. 4 (1-inch-thick) bone-in smoked pork chops 1 tablespoon vegetable oil 1 tablespoon unsalted butter 1 large onion, halved lengthwise, then thinly sliced crosswise 1 teaspoon sugar 1/4 teaspoon salt 2 cups unfiltered apple cider 2 tablespoons cider vinegar 1. Put oven rack in middle position and preheat oven to 350°F. 2. Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes. 3. While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes. 4. Add cider and vinegar and boil mixtu