Sausage and Kraut Skillet Dinner

Usinger’s Little Link Porkies 8oz.

1 lb. Usinger’s Knackwurst

2 lbs. Usinger’s Festival Style Sauerkraut

1 C. dry white wine

2 cans (16 oz. each) small white potatoes

1/4 C. chopped parsley

Cook Little Pork Link Sausage until brown. Score Knackwurst diagonally. Add to skillet. Cook, turning frequently, until lightly browned. Add sauerkraut, wine. Bring to boiling, lower heat and simmer for 20 minutes.

Drain potatoes; add around the edge of the skillet. Cook just until thoroughly heated. Sprinkle with parsley.

Serves 6

Roy’s Meat Lovers Chili


1/2 lb. of Usinger’s applewood smoked bacon

2 1/2 pounds of ground chuck

1 quart of tomato juice

1 C. cooked white minute rice

1 medium onion minced

1 medium pepper chopped/minced

1 1/2 C. chili powder

1 1/2 cans of chili beans in sauce

2 cans of diced tomatoes

Cook the ground chuck in a skillet and drain. Fry up the bacon in a skillet and drain. Pour the tomato juice into a large pot and heat on medium. Add the diced tomatoes, onion, pepper and chili powder. Once the mixture is heated, add in the cooked bacon and ground chuck and stir. Finally, add the rice to thicken. Let the entire mixture simmer for about 20 minutes and serve. It may also be made in a large crock pot if that’s more convenient.


Serves 6-8


Spicy Chorizo and Black Bean Nachos


12 oz. Usinger’s Chorizo Sausage, removed from casing and chopped

1 15 oz. can of black beans, drained

1/3 C. chicken stock

1/2 tsp. Chipolte chili powder

1/2 tsp. regular chili powder

1/2 tsp. ground Cumin

1/2 tsp. Oregano

1/4 tsp. Salt

1/4 tsp. black pepper

1 bag of Tortilla chips

1 8oz. block of Colby cheese (shredded), Monterey Jack can also be used)

Fresh Jalapeno slices (optional)

Salsa, Lettuce, Tomato, Sour Cream for garnish

Preheat oven to 425º. In a large skillet over medium heat, add the sausage, and cook until it is browned and warmed through, about 5 minutes. Remove the sausage to a paper towel-lined plate to drain. Stir in the beans, and cook until heated through, about 2 minutes. Add in chicken stock, chili powder, cumin, salt & pepper. Mash the beans with a potato masher until desired texture is reached. Continue cooking until completely warmed through, 1 to 2 minutes. Remove from the heat. Spread half of the tortilla chips in one even layer on a large oval ovenproof platter or in a large baking dish. Top with half of the beans, half of the sausage, half of the cheese, and a few jalapeno slices. Repeat with another layer of chips, beans, sausage, cheese, and jalapeno’s. Bake until the cheese is melted and the mixture is hot, 10 minutes. Remove from the oven, and garnish with Salsa, Lettuce, Tomato, and Sour Cream.


Serves 3 – 4.

Italian Sausage Stew

3 lbs. Usinger’s Fresh Italian Sausage

2 large onions

4 green peppers, cut in serving-sized pieces

2 cloves garlic, chopped fine

6 large fresh tomatoes, peeled and cut into pieces

6 medium potatoes, cut in serving-sized pieces

2 T. fresh basil

Salt and pepper

1 T. sugar

Brown sausage in frying pan and set aside. Sauté onions and green peppers in drippings. Add garlic. Add tomatoes. Cook 10 minutes. Add potatoes and small amount of water. Cook until potatoes are almost tender, about 35 minutes.

Season with fresh basil, salt, pepper, and sugar. Can be simmered on top of stove or baked in oven for 1 hour, at medium heat.

Serves 16 – 20.

Special thanks to Jeanne Schmidt for it!

Hot Pizza Dip

1 8oz. pkg. cream cheese

1/2 C. sour cream

1 tsp. oregano

1/8 tsp. garlic powder

1/8 tsp. pepper

1/2 C. pizza sauce

1/2 C. Usinger’s Landjaeger or pepperoni, thinly sliced

1/4 C. diced onion

1/2 C. shredded Mozzarella Cheese

Beat cream cheese, sour cream, oregano, garlic powder, and pepper. Spread on pie plate. Put pizza sauce on top. Sprinkle diced onion and sausage over pizza sauce. Bake for 10 minutes at 350º. Put Mozzarella on top and bake for another 5 minutes. Serve while hot.

Serves 6 – 8.

Special thanks to Caron Strege for it!

Ratatouille with Italian Sausage


1 large eggplant, peeled and cut into 1″ squares

4 medium green zucchini, cut into 1/2′ slices

Flour and olive oil

2 large onions, sliced

3 minced garlic cloves

3 seeded large green peppers, diced

4 peeled large tomatoes, cut into strips

1/2 C. finely cut parsley

1 tsp. oregano

1 tsp. thyme

1 tsp. basil

Salt and pepper

6 links Usinger’s Fresh Italian Sausage

Chopped parsley

1/4 C. Parmesan Cheese

Dredge eggplant and zucchini in flour. Heat oil (about 2 T.) in large heavy pan and briefly sauté eggplant and zucchini in batches over medium heat about 5 minutes. Remove and drain on paper towels.

Saute’ onion, garlic, and green pepper in same oil (you may have to add 1 T. more oil) until soft – not brown. Save pan to sauté Italian Sausage.

Preheat oven to 350º. In large low casserole (like a paella dish), layer sautéed vegetables, tomatoes, parsley, and seasonings. Mix gently. Bake covered 35 minutes. Meanwhile, sauté sausage in reserved fry pan until browned. Remove from pan, drain on paper towels, and cool. Slice 1/4′ thick and return to fry pan. Sauté slices 2 or 3 minutes on each side on medium heat. Do not let slices get crispy – you may need more oil.

After vegetables have baked 35 minutes (you may have to drain extra juices, but save them if you do), add sausage slices. Push most of the sausage slices down into the vegetable mixture, but reserve some for the casserole top. Return to oven for 20 minutes. If more juice is needed, add juice one tablespoon at a time. I have never needed more as juice is let go from many vegetables in casserole. Garnish with fresh parsley and (if desired) Parmesan Cheese.

Flavor improves by making casserole 24 hours ahead and refrigerating. Bring to room temperature before reheating. Can easily double this recipe.

Serves 6 – 8.

Special thanks to Mildred Brever for it!

Italian Chicken


2 1/2 lbs. chicken, cut up

1/2 tsp. salt

1/8 tsp. pepper

1 T. salad oil

6 links Usinger’s Fresh Italian Sausage

1 can (28 oz.) whole tomatoes, drained (save 1/2 C. liquid)

1/2 C. dry red wine

1 C. sliced onions

2 medium green peppers, sliced

Pinch of sugar

1-1/2 C. fresh sliced mushrooms

1/3 C. flour dissolved in 3 T. water

1 tsp. basil

1/2 tsp. Fines Herbes

1/2 tsp. Italian Seasoning

1/2 tsp. oregano


Sprinkle chicken with salt and pepper. Heat oil in large heavy Dutch Oven. Cook chicken until lightly browned. Set aside. Prick sausage and brown. Remove and pour off drippings. Add tomatoes with 1/2 C. reserved liquid, wine, onions, green peppers, basil, sugar, Fines Herbes, Italian Seasoning, and oregano. Simmer two minutes, scraping brown particles from skillet. Add mushrooms and stir well.

Add chicken and sausage. Reduce heat. Cover and simmer 45 minutes until tender. Push chicken and sausage aside; skim off fat.

Mix flour and water until smooth. Stir in 1/4 C. pan juices. Add to pan and cook until sauce bubbles and thickens slightly, about 10 minutes. Stir until meat is well coated.


6 servings.


Breakfast Sausage Soufflé

2 lbs. Usinger’s breakfast sausage (Small Link Pork Sausage or Fritzies) fried and well blotted, cut into bite-sized pieces.

8 slices of bread, cut into cubes (whole grain is best, but white will work)

6 eggs

2 C. milk

3/4 C. cream of mushroom soup

1 C. sliced fresh mushrooms, sautéed in butter (optional)

1-1/2 C. sharp Cheddar Cheese, grated or shredded

Place bread cubes on the bottom of a buttered 9 x 13″ oven-proof baking dish. Scatter the

sausage, mushrooms and one cup of the cheese over the bread cubes.

Beat eggs lightly; add milk and mushroom soup. Whisk together until all are combined. Pour this mixture over ingredients in baking dish. Scatter remaining cheese over the top and refrigerate overnight.

In the morning, remove from refrigerator and leave at room temperature about 1 hour before baking.

Bake at 350º for about 50 minutes.

(Bacon, Fried crisp, drained and blotted, and crumbled, may be substituted for sausage)

Makes 12 medium-size servings.

Liver Pate’

1 lb. Usinger’s Braunschweiger Liver Sausage

1 small onion, chopped fine

1/2 C. sour cream (add more for smoother texture if desired)

Best if mixed the night before and refrigerated before serving.

Serves 15-18.

Bean and Wiener Chowder

2 T. butter

1/2 C. chopped onion

1C. chopped celery

1/2 lb. Usinger’s Wieners, sliced

1 can (10-1/2 ozs.) condensed beef broth

1 can (10-1/2 ozs.) bean with bacon soup

1 can (16 ozs.) tomatoes

2 ozs. American Cheese, shredded (optional)

Melt butter in saucepan. Cook onion and celery until soft. Add wieners, broth, soup, and tomatoes. Simmer covered for about 10 minutes. Serve with shredded cheese if desired.

Serves 4-5.