Sausage Strata

About 8 slices of bread – crusts removed

1 lb. Usinger’s Little Link Pork Sausage or Fresh Bratwurst (squeeze meat from casings)

1 tsp. dry mustard

1 C. shredded Swiss Cheese

2 C. Half & Half

5 slightly beaten eggs

1 tsp. Worcestershire Sauce

1/2 tsp. salt

Dash of pepper

Dash of nutmeg

Fit bread in bottom of a sprayed 9 x 13″ baking dish. Brown sausage, draining any fat. Stir in dry mustard and spoon mixture over bread. Sprinkle cheese over sausage. (Can be refrigerated overnight at this point.)

Combine remaining ingredients. Pour over cheese. Bake at 350º for 30-45 minutes until egg mixture is set. Cut into squares before serving.

Serves 10-12

Italian Sausage and Peppers

1 large green pepper

1 large onion, thinly sliced

1/4 C. olive oil

1-1/2 lbs. Usinger’s Fresh Italian Sausage, Sliced

1 – 28 oz. jar Italian cooking sauce

1/2 tsp. salt

1/8 tsp. pepper

Slice peppers into 1/2 inch strips. Fry peppers and onions in olive oil. Brown sausage on all sides. Add Italian cooking sauce and seasonings. Bring to boil, and simmer 30 minutes. Serve with hot pasta or in sliced submarine rolls.

Serves 4

Italian Sausage and Zucchini Stir Fry

1 lb. Usinger’s Fresh Italian Sausage, sliced

1/2 C. chopped onion

2 C. chopped, peeled tomatoes

4 C. shredded unpared zucchini

1/4 tsp. hot pepper sauce

1/4 tsp. salt

1 tsp. fresh lemon juice

1/4 tsp. oregano

1/4 C. Parmesan Cheese

Brown sausage, add onions, and cook 5 minutes. Add remaining ingredients, except Parmesan Cheese. Cook uncovered for 5 minutes, stirring occasionally. Serve sprinkled with Parmesan Cheese.

 

Good served with green salad or jello mold and bread.

 

Serves 4.

Hot Kielbasa Dip

1 – 8 oz. pkg. cream cheese

1/3 C. dairy sour cream

1/3 C. milk

1 T. salad dressing or mayonnaise

1/2 tsp. Worcestershire Sauce

8 oz. Usinger’s Smoked Kielbasa or Smoked Polish Sausage, finely chopped

1/2 C. slice green onions

1/4 C. grated Parmesan Cheese

Fresh vegetables, crackers, or rye bread

 

In 1.5 quart microwaveable casserole micro-cook cream cheese, uncovered, on 100% power (high)

1 minute or until soft. Stir in sour cream, milk, mayonnaise or salad dressing, and Worcestershire Sauce.

Add the sausage, half the onion, and Parmesan Cheese. Stir.

Cook uncovered on high 2 to 4 minutes or until heated through, stirring once. Sprinkle with remaining onion. Serve with crackers, rye bread, or vegetables.

Yields 2.5 cups of dip.

My Kielbasa Favorite

 

4 C. thinly sliced cabbage

1 medium onion, sliced

1 lb. Usinger’s Smoked Kielbasa or Smoked Polish Sausage with Garlic, cut into 1/2″ slices

3/4 C. sour cream

2 T. prepared brown mustard

1/4 tsp. salt

1/8 tsp. pepper
In large skillet combine cabbage, onion, and sausage. Cover and cook over medium heat 15 to 20 minutes, until cabbage and onion are soft and sausage is browned. Stir in sour cream, mustard, salt, and pepper. Heat through.

Makes 4 servings.

Pork Chops with Knackwurst

4 pork loin or rib chops

1 T. vegetable oil

1 medium onion, chopped

1 medium carrot, chopped

1 stalk celery, sliced

2 sweet pickles, finely chopped

6 oz. Usinger’s Knackwurst, in 1/4″ slices

2 tsp. caraway seed

1/2 tsp. salt

1/2 tsp. pepper

3/4 C. water

3 medium potatoes, cut into 1/8″ slices

Parsley or chives for garnish

 

Directions:
Trim any excess fat from the pork chops. Heat oil in 10″ skillet until hot. Cook pork chops over medium heat until brown on both sides (about 15 minutes); remove from pan. Cook and stir onion, carrot, pickles, and knackwurst in skillet until onions are tender, about 5 minutes. Arrange pork chops on vegetable mixture; sprinkle with caraway seed, salt, and pepper. Pour water over pork chops. Arrange potato slices on top. Heat to boiling; reduce heat. Cover and simmer until pork chops and potatoes are tender, about 45 minutes. Garnish with parsley or chives.

 

Portuguese Soup

 

6 C. chicken broth

2 to 2 1/2 lbs. Usinger’s Andouille or Chorizo, cut in 1/2 inch chunks

2 lbs. peeled potatoes, cut in large pieces

1 can of tomatoes

1 green pepper, diced

1 head of cabbage, chopped coarsely

3 onions, chopped or sliced

2 large carrots, sliced

Garlic powder or granulated garlic

Salt & Pepper

1 can of kidney beans

1 can of garbanzo beans

Combine all ingredients except the beans in a large pot. Add enough water to cover completely.

Bring to boiling, then simmer until thick (about 3 hours).

Shut off heat. Add kidney beans (drained) and garbanzo beans.

Sausage Chili

3 strips Usinger Applewood bacon (diced)
2 1/2 lbs. Usinger¹s Andouille or other Usinger¹s spicy smoked sausage. Grind or dice into small pieces
3 cups chopped onions
1 cup Green or Red Pepper diced
1 cup celery diced
2 Tablespoon minced garlic
2 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1/4 teaspoon ground cayenne pepper (to taste)
1 28 oz. can diced tomatoes
3 Tablespoons tomato paste
6 cups cooked red kidney beans
Sour cream (optional)
Grated Cheddar cheese (optional)

 

Directions:
In a large heavy pot, slowly cook the bacon until almost crispy.
Add the sausage and brown about 5 minutes. Stirring often.
Add the onions, peppers, celery and spices.
Cook stirring often until soft, about 10 minutes.
Add the tomatoes, tomato paste and kidney beans. Bring to a boil. Lower the heat to medium-low and simmer uncovered about 30 minutes.
Stir often to prevent from sticking.
Season with salt and pepper (optional)

Serve hot with optional toppings.