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  1. Kielbasa, Pepper & Pineapple Skewers

    Kielbasa, Pepper & Pineapple Skewers

    Perfectyl Portioned, Sweet & Savory Kabobs

    Serves 20

    Made with 3 fresh ingredients and a few flavorful pantry staples, the samoky sausage does the talking with this winning dish. 

    Ingredients:

    For Skewers

    • 1 12oz package of North Country Smokehouse Natural Polish Style Kielbasa, sliced into ½ inch coins
    • 10oz fresh pineapple, cut into chunks
    • 2 red bell peppers, cut into large chunks


    For Marinade:

    • 3 tbsp olive oil
    • 2 tbsp Dijon mustard
    • 2 tbsp maple syrup
    • 1 tsp sriracha
    • 1 tsp soy sauce
    • salt and pepper, to taste
    • 15-20 toothpicks or small kabob skewers, soaked overnight


    Instructions:

    1. Preheat oven to 425 degrees. In a small mixing bowl, whisk togethe

    January 31, 2019
  2. Cheesy Baked Andouille Dip

    Cheesy Baked Andouille Dip

    Creamy with Bold Cajun Flavor 

    Serves 8 

    Break free from your usual party food ideas and take your menu to the next level with this fan favorite. 

     Ingredients:

    • 1 (12 ounce) pkg. North Country Smokehouse Andouille Sausage
    • 1 tablespoon olive oil
    • 8 ounces cream cheese, softened
    • 1 cup sharp cheddar cheese, shredded, split
    • 1 cup mozzarella cheese, shredded, split
    • 1/2 cup sour cream
    • 1/4 cup mayonnaise
    • 1 (14.5 ounce) can petite diced tomatoes, well drained
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/8 teaspoon cayenne pepper
    • 4 green onions, sliced, split

    Instructions:

    1. Preheat your oven to 375 degrees F.

    2. Chop the North Country Smokehouse Andouille Sausage into small p

    January 29, 2019
  3. The Ultimate Holiday Recipe Guide

    The Ultimate Holiday Recipe Guide

    It's that special time of year when families gather around the table to reflect on moments past and create new and lasting memories to take into the year ahead. 

    We've compiled our favorite signature smokehouse recipes and put them in this handy holiday guide for your family to savor.  From starters to soups, sides and specialty desserts, these recipes are sure to inspire. Better yet, our smoked sausages, hams and poultry are fully-cooked, so you will spend less time in the kitchen and more time enjoying the true spirit of the holiday season.

    Use these recipes together to create a flavorful, 5-course feast, or prepare them individually for holiday parties, luncheons or a post-holiday brunch. 

    Best Wishes for a Happy & Healthy Holiday Season from your friends at North Country Smokehouse.                                                                           

             

    December 19, 2018
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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