1 pound Andouille
1 pint sour cream
1 bag shredded lettuce
4 medium tomatoes, chopped
1 bag shredded cheddar cheese (mild or sharp)
Remove the casing from the Andouille links and brown the meat in a skillet. Put the cooked Andouille in an 8x8 dish. Layer sour cream, lettuce, tomatoes and cheese on top. Serve with tortilla chips.
*For a milder version, use 1 pound Lean Ground Sirloin and a package of taco seasoning mix.
Andouille Sausage & Ground Sirloin Chili
1 tbsp Vegetable Oil
2 lbs Sausage Shoppe Andouille Sausage, cut into 1/2 inch pieces
1 lb Sausage Shoppe Lean Ground Sirloin
1 large yellow onion, chopped
1 tbsp minced garlic
2 tbsp chili powder
1 tbsp Creole Seasoning (Tony Cachere's or Emeril's)
2 tsp ground cumin
1 12oz. bottle dark beer
1 28oz can diced tomatoes and their juices
3 tbsp tomato paste
1 tsp sugar
3 16oz. cans red kidney beans, drained
Tabasco and cayenne pepper, to taste
Salt and black pepper, to taste
Shredded Cheddar cheese for garnish
Finely chopped green onions, for garnish
Brown lean ground sirloin in a frying pan. In a large pot, heat the vegetable oil over medium heat. Add the andouille sausage and brown on all sides, approx, 5 minutes. Add the beef, onions, garlic, chili powder, creole seasoning, and cumin and cook, stirring often, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, sugar, and kidney beans. Stir well and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes, stirring occasionally to prevent sticking to the pot. Season with Tabasco, cayenne, salt and pepper, to taste.
Remove from heat and ladle into bowls. Sprinkle with cheese and green onions. Enjoy!
David Lay
Bacon-topped Salad
1 head iceberg lettuce
½ sweet onion, chopped
1 can water chestnuts, chopped
¼ pound sharp cheddar cheese, finely shredded
½ box tiny frozen peas
1 pint mayonnaise
1 pound Sausage Shoppe bacon
3 hard cooked eggs, sliced
Wash lettuce. Place between dish clothes to dry. Tear into bite-size pieces. Place in large bowl. Add sweet onion, water chestnuts, cheddar cheese and peas. Mix. Place in deep 9 x 13 dish. Cover with mayonnaise. Cover and refrigerate overnight. Cook eggs and peel. Before serving, cut bacon into squares. Place in microwave safe container, cover and cook for 5 minutes on high. Stir, continue cooking for 1 minute at a time until crisp. Spoon onto paper towels. Uncover salad. Place bacon and eggs on top of salad.
Betty Laub
Sausage Shoppe wieners (any thickness or flavor)
thin dill pickle sliced lengthwise
American cheese ¾ inch slices
Sausage Shoppe bacon - 1 slice per wiener
Make slit lengthwise, ¾ way through each Sausage Shoppe wiener. Insert dill pickle and American cheese. Wrap with Sausage Shoppe bacon and secure with toothpick, if necessary. Broil. Remove toothpicks and serve on buns.
Shirley Heidezoff
1½ pounds Sausage Shoppe barley sausage
4 tsp. vegetable oil
¾ cup finely chopped onion
2 Tbsp. minced garlic
½ tsp. dried thyme leaves, crushed
Two 14½ ounce cans ready-to-serve beef broth
2 cups water
8 ounces baby carrots (about 1¾ cups)
8 ounces button mushrooms, cut into quarters (about 3 cups)
1 cup diced red bell pepper
Salt and Pepper
1 cup frozen peas
Heat oil in 4-quart stockpot over medium heat until hot. Add onion, garlic and thyme; cook and stir 3 to 5 minutes or until onion is tender. Add broth, water, carrots, mushrooms and bell pepper; bring to boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Remove casing from barley sausage. Crumble and add to broth. Stir. Add frozen peas; cook, uncovered 2 minutes or until tender. Add salt and pepper to taste.
½ pound spaghetti, cooked
1 pound Cajun or beer bratwurst, ½ inch slices
½ teaspoon rosemary
2 cloves garlic, crushed
1 tablespoon basil
Dash of black pepper
4 tomatoes, cubed
1 bunch watercress, chopped (or 1 cup spinach leaves, chopped)
½ pound Mozzarella cheese, cubed
While spaghetti. is cooking, preheat wok or electric skillet to a temperature of 300 degrees. Sauté bratwurst slices until lightly browned. Add rosemary, garlic, black pepper, basil and tomatoes. Toss until tomatoes are well coated with seasonings. Add spaghetti, spinach or watercress; toss well. Turn heat off. Add mozzarella cheese and toss again.
1 pound Sausage Shoppe bulk fresh sausage, torn into small pieces and
browned
1 22 oz. loaf of bread, torn up into bite size pieces
2 teaspoon of each: sugar, salt, poultry seasoning
1 teaspoon sage
½ teaspoon pepper
¼ bunch fresh parsley
½ cup currents
½ cup chopped onion
1 cup chopped celery
1/8 cup margarine (¼ stick)
4 eggs
1 cup whole milk
Cook neck, wings and giblets with chopped carrots and onions in large pot of water for 2 hours. Add liver last ½ hour. Use some chopped giblets for stuffing; use the rest in the gravy. Save stock for gravy.
While stock is cooking, prepare stuffing. Tear bread into bite size pieces; place in large bowl. Add dry spices, parsley and currents. Mix with large spoon. Chop onion and celery; use margarine to cook until transparent. Add to bread mixture. Open bag of bulk fresh sausage. Tear off pieces into fry pan. Cook till no longer pink in color. Add bulk fresh sausage, eggs and milk to bread mixture. Chop giblets and add to bread mixture. Stir. Stuff loosely into medium size turkey that has been rinsed inside. Roast turkey according to cookbook or directions on turkey.
Tante Betty Laub
2 pounds Sausage Shoppe bulk pork sausage or ground pork
1 cup plain dry breadcrumbs or crushed cornflakes
2 eggs, slightly beaten
1 tsp. salt (optional)
dash of pepper
1 tsp. Worcestershire sauce (optional)
1 pound can or jar sauerkraut (the kind without vinegar)
6-8 slices Sausage Shoppe bacon
Combine first 6 ingredients. Mix well.
On wax paper, pat meat mixture into approximately 10 x 14 inch rectangle.
Spread sauerkraut evenly on top - leave 1 inch border on long edges.
Starting on long edge, roll up jelly roll fashion (use wax paper to lift and
roll meat).
Place loaf in shallow baking pan. Top with bacon.
Bake in 350 degree oven 1 1/4 - 1 1/2 hours.
Shirley Heideloff
2 pounds Sausage Shoppe Cajun-Rice Sausage
15¼ ounce can kernel corn, drained
15 ounce can black beans drained
16 ounce jar salsa
½ cup water
6 6-inch flour tortillas, cut in half and then into 1 inch strips
2 ounces shredded cheddar cheese
Remove casing from Cajun-Rice Sausage. In large skillet, heat Sausage Shoppe Cajun-Rice Sausage until lightly browned. Stir in all remaining ingredients except cheese; bring to a boil. Cover and cook for 2 minutes more, until cheese is melted. Serve hot, if desired, with sour cream, green onions and tortilla chips. Makes 12 servings.
1 - 1½ pound Sausage Shoppe cottage ham*
1 head of cabbage, cut into wedges (or substitute 1 pound fresh green beans, cleaned
and cut in half)
1 pound bag of carrots, skinned and cut into 1 inch chunks (or use 1 pound baby
carrots)
4 medium potatoes, scrubbed and cut into quarters
½ sweet Spanish onion, cut into wedges
Place cottage ham in 4 quart pot; cover with cold water. When water boils, reduce heat. Cook cottage ham 45 minutes per pound. Half hour before meat is done, add cabbage, carrots, onion and potatoes. Bring to boil again, then simmer until fork tender. Makes 3-4 servings.
* If using Grobbel's Gourmet Corned Beef Brisket, place spices from packet into tea baller. You will get the added flavor without having seeds on the meat and vegetables when done cooking. Simmer approximately 2½ hours (about an hour per pound) or until firmly fork tender (at least 160º). Add vegetables last ½ hour. For more recipe ideas call (800) 633-1883 or logon to www.grobbelschoice.com.
1 pound Sausage Shoppe Cajun-Rice Sausage
2 tablespoons oil
2 medium yellow onions
1 can clear chicken broth
2 cloves garlic black pepper to taste
2 peppers; red, green and/or yellow
1 teaspoon thyme, fresh
4 tomatoes (or 15 ounce can diced tomatoes)
1 teaspoon basil, fresh chopped
½ pound ham, preferably cubed
1 tablespoon Tabasco sauce
¼ pound Sausage Shoppe Andouille Sausage, cooked (or salami, cubed)
Peel and chop onions, peel and mince garlic; rinse peppers and remove seeds and membranes, cut into thin strips. Score the bottoms of the tomatoes and dip into hot water to loosen the skins; peel and chop. In large skillet or wok, sauté onion, garlic and peppers in oil until soft. Remove casing from Cajun-Rice Sausage. Add tomatoes, Cajun-rice sausage, ham and Andouille Sausage or salami. Add broth and bring to a boil. Add pepper, thyme, and basil; cover and cook over low heat until heated through. Sprinkle with Tabasco and toss. Serve immediately.
*2 pound ring Sausage Shoppe Fresh Kielbasi with garlic
5 Tbsp. butter
½ sweet Spanish onion, finely chopped
2 pounds sauerkraut
2-3 tsp. whole caraway seed
1 apple, seeded and chopped
1½ - 2 cups water
1/3 cup flour
2 Tbsp. butter
1 Tbsp. chopped parsley
Cut fresh Sausage Shoppe Fresh Kielbasi into pieces, each 2-3 inches long. Using a heavy roasting pan or Dutch oven on stovetop, brown sausage with 3 Tbsp. butter; turn and brown on other side. Add onion and cook until transparent.
While browning, open sauerkraut and rinse in colander with cold water. Add to Fresh Kielbasi and onion mixture. Add caraway seed, apple and water to roasting pan. Bring to boil. Cover and reduce to simmer or bake in 350 degree oven for 2 hours. Stir occasionally.
Remove 1 cup liquid from pan. Add remaining 2 Tbsp. butter to reserved liquid in pot and let melt. Add flour to removed liquid and mix with a hand mixer. Add back into roasting pan. Stir and let simmer until thickened about 5 minutes. Sprinkle with parsley before serving if desired. Makes 6-8 servings.
* If desired, use about 1 1/2 pounds of Sausage Shoppe Fresh Kielbasi with garlic and an equal amount of Sausage Shoppe Smoked Kielbasi. If using Sausage Shoppe Smoked Kielbasi, add it to pot during the last 10 minutes of cooking to prevent casing from becoming tough.
Carol's Grandma Helen
1 Lb. Hot Italian sausage (Only from the Sausage
Shoppe!)
1 Lb. Lean Ground Sirloin (Only
from the Sausage Shoppe!)
2 - 16 oz. cans kidney beans (one dark, one light)
1 - 28 oz. can
Del Fratelli crushed tomatoes
1 – 28 oz can Del Fratelli tomato
sauce
3 HEAPING tablespoons crushed garlic
1 red pepper chopped
1 green pepper chopped
2 medium onions chopped
2 packets of McCormick (NOT HOT) seasoning mix
Chili powder to taste about 1-2 teaspoons
Black pepper to taste, about 1 teaspoon
Brown meats together (pour off half the grease if you buy the meat anywhere else but the Sausage Shoppe! If you use the Sausage Shoppe meat, no FAT!, DON’T DRAIN!)
Turn heat to medium low, add tomatoes and sauce. Add seasoning mix, stir. Add peppers and onions, stir. When it comes to a boil, turn to low and cover for 4-5 hours, stirring occasionally so it doesn’t stick too much.
After 5 hours open the beans and drain the liquid. Add to chili, add the remaining ingredients. Stir and simmer another 3-4 hours.
About an hour before you plan on eating the chili, you may add more chopped peppers and another chopped onion if you like!
Mark Kolbow
1 pound Sausage Shoppe ground sirloin
1 medium onion, chopped
½ cup chopped green pepper
½ can (6 oz.) tomato paste
1 can (16 oz.) stewed or whole tomatoes
1 can (15½ oz.) light kidney beans, undrained
1 can (15½ oz.) dark kidney beans, undrained
1 teaspoon salt
¼ teaspoon garlic powder
2½ teaspoons chili powder
½ teaspoon oregano
1. Crumble Sausage Shoppe ground sirloin in 2½-quart glass
casserole. Stir in onion and green pepper. Cover with glass lid.
2. Microwave for about 5 minutes, on HIGH. Stir, part way through.
When meat is no longer pink, stir in remaining ingredients and recover.
3. Microwave for 14 to 16 minutes, on ROAST (70% power), or until hot (about
150º F). Let stand covered 5 minutes before serving. Makes 4 to
6 servings.
Tip: Sprinkle shredded Cheddar cheese and/or sour cream over bowls of chili, if desired. Serve with crackers or over cooked spaghetti.
Lean Ground Sirloin - Hamburgers
1 1/3 pound Sausage Shoppe ground sirloin
1 egg
1 Tablespoon bread crumbs
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground sage
Place all of the above in a mixing bowl. Use fork to blend well. Divide into four parts. Form four patties.
Preheat gas grill on high. Place heavy-duty foil on grill grate. Place patties on foil. Reduce heat to medium; close lid on grill. Grill 5 minutes. Turn with spatula. Close lid. Grill 3½ minutes more. Turn grill off. May place slice of cheese (American, cheddar, provolone or Swiss) on each hamburger and close grill for 1 minute to melt cheese.
Serve on bun with your choice of: lettuce, tomato, onions, mushrooms, bacon.
Meatballs and Spaghetti Sauce
SPAGHETTI SAUCE
Make broth to dilute tomato paste:
Fill 4 quart pot with water. Add:
fresh celery leaves
1 tbsp. dried basil leaves
1 tsp. marjoram leaves
4 bay leaves
1 tsp. thyme leaves
¼ tsp. black pepper
Bring to boil; reduce heat and then simmer for 2 hours. Cool. Strain.
In large (cast iron) pot cover bottom with olive oil. Add 1 finely chopped onion and cook till transparent. Mix 2 12 oz. cans of tomato paste and 4 cans of broth. Gradually add to browned onion. Make sure sauce mixture continues to boil before adding more sauce about 1 – 2 cups at a time. When sauce is completely in pot, add 1 – 2 tbsp. sugar and (about 1 – 1 ½ tsp.) salt to taste. Cover pot and reduce heat to simmer. Stir sauce occasionally. While sauce is cooking, make and add meatballs if desired OR crumble 1 pound lean ground sirloin and 1 pound Italian sausage into sauce for use in lasagna or over pasta. Cook 2 hours.
MEATBALLS
In large bowl beat together:
2 eggs
1 tbsp. grated Romano cheese
1 tsp. dried parsley leaves
¼ tsp. pepper
1 – 1 ½ tsp. salt
¼ cup strained broth
1 small onion, finely chopped
1 – 2 cloves finely grated garlic
Add 1/4 cup wheat germ or dried bread crumbs and stir.
Add 1 pound Sausage Shoppe lean ground sirloin and ½ pound Sausage Shoppe
bulk fresh kielbasi with garlic (remove casing).
Mix well. Form meatballs with medium scoop. Add to sauce.
Carole Albanese Aizenman
Dressing:
1 teaspoon German mustard
2 tablespoons olive oil
3 tablespoons wine vinegar
3 tablespoons cold beef stock
1 teaspoon sugar
½ teaspoon salt
1/8 teaspoon cracked black pepper
Salad:
1 pound Sausage Shoppe knockwurst, peeled and thinly sliced
1 medium onion, cut into thin rings
1 medium boiled potato, peeled and diced
1 hard cooked egg
2 dill pickles, thinly sliced
Lettuce leaves
Combine dressing ingredients and whisk well. Place knockwurst, onion, potato and pickle in large bowl. Pour dressing over salad and toss gently. Refrigerate 2 hours. Peel and thinly slice egg; mix with salad. Serve on lettuce leaves. Makes 4-6 servings.
Here is Grandma Mary Jerse's recipe for Barley Soup, referred to in Slovenian as "Yishplain" (phonetic.)
Sausage Shoppe Cottage Ham 1½ to 2 lbs. in weight.
1½ quarts of water
1 15 oz. can of Tomato Sauce
¾ cup Barley, washed
1 clove of Garlic, minced
1 bay leaf
2 peppercorns
¼ teaspoon Mace
3 carrots, sliced
1 stalk celery cut into small pieces
1 small onion, chopped
Place in large pan, bring to a boil. Simmer covered. After 1¼ hours, remove the Cottage Ham. Continue cooking soup for one more hour.
As Grandma Mary cooks it, the Cottage Ham becomes tender and delicious. The soup thickens over the course of days in the refrigerator. Sticks to your ribs, good comfort food as the weather gets colder.
Sincerely,
Joe Jerse
Sausage Shoppe hand-trimmed pork loin
Sage
Oregano
Basil
Garlic Powder or crushed garlic cloves
Place loin in roasting pan
Rub loin with Garlic cloves or sprinkle with garlic power
Note:
do not use garlic salt!
Coat loin with generous amounts of remaining spices on all sides and
ends. Press the spices into the roast as much as possible. I do one side
first, turn it over and press the spice side down in the meat, then repeat for
the other sides and ends.
Note: If you think you used too much of the spices, you are probably not using
enough. It takes a real generous coating. It is OK to have some of the
spices in the bottom of the pan.
Place about ½ cup water in bottom of roasting pan.
Bake at 325º, uncovered, until internal temperature reaches 155º in the large end of the roast. Remove roast and make a gravy with the drippings.
Let stand for 15 minutes before slicing.
Gravy:
Add one cup milk or water to hot pan drippings
Deglaze pan
Strain mixture and reheat to boiling
Add a mixture of two tablespoons flour and two tablespoons butter, combined
and precooked, to the boiling mixture
Heat until thickened.
Submitted by: Jeffrey Shaw
Italian Pork Roast with Roasted Potato Wedges
2 pound boneless pork loin roast
3 Tablespoons Italian dressing
4 medium potatoes, cut into wedges
¼ cup Italian salad dressing
Cooking Directions: Rub Italian seasoning over the surfaces of the pork roast. Place roast in shallow pan and roast in 350º F oven for 25 minutes. Place potato wedges and Italian dressing in plastic bag and toss to evenly coat wedges. Add potato wedges to roast and return to oven for 20-30 minutes, or until internal temperature of pork roast reaches 155-160º F and potatoes are tender. Remove from oven and let roast set 5-10 minutes before slicing.
Ohio Porkline, January 2006
Cranberry-Glazed Pork Roast
2-4 pound boneless pork roast
2 teaspoons cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons orange juice
1 can (16 oz.) whole cranberry sauce
Cooking Directions: Combine cornstarch, cinnamon, salt in small saucepan. Stir in orange juice and cranberry sauce. Cook and stir over medium heat until thickened. Set aside. Place pork in shallow pan and spoon over about 1/2 cup cranberry sauce. Roast in 350 degree F oven for 45 minutes to an hour, basting occasionally with additional sauce, until meat thermometer reads 155-160 degrees F. Let rest 10 minutes before carving. Serve with additional cranberry sauce. Serves 8.
Ohio Porkline, December 2005
Italian Sausage Sandwich
6
Sausage Shoppe Hot Italian Sausage Links
1
Green Pepper, chopped
1 medium sweet Spanish Onion, chopped
8 oz.
Mushrooms, sliced
4 Tbsp.
Butter
6 slices
Provolone Cheese, cut in half
1 cup
Marinara Sauce
6
Hoagie Rolls
Place Sausage Shoppe Hot (or Mild) Italian Links in non-stick fry pan with about ½ inch of water. Simmer slowly, adding water to prevent sticking. Gently turn occasionally until brown. Meanwhile melt butter in another pan; sauté green peppers, onions and mushrooms. Heat marinara sauce. When Italian Links are nicely browned, top with provolone cheese to melt. Assemble sandwich on hoagie roll - layer green peppers, onions and mushrooms, Hot Italian Sausage Link with provolone, top with 2-3 Tablespoons of marinara sauce. Makes 6 servings. Prep time: 15 minutes. Cook time: 35 minutes.
Gina Matyas
2 cups cold water
¼ cup flour
3 (4 grams) chicken bouillon cubes
½ pound Sausage Shoppe slow roasted pork
Pour 2 cups cold water into medium-size pot. Blend in ¼ cup flour until smooth. Break up 3 (4 grams) chicken bouillon cubes; stir. Turn on medium heat; bring to boil. Reduce heat and let gravy thicken for 2 to 3 minutes. Add ½ pound (half of container) Sausage Shoppe slow roasted pork; stir. Return to boil. Reduce heat and simmer until pork is heated through. Serve over white bread, buns or mashed potatoes. Makes 2 servings. Preparation time: 10 minutes.
Sausage Shoppe slow roasted pork
Favorite barbeque sauce
Put Sausage Shoppe slow roasted pork into a microwave-safe dish. Cover; microwave 1 minute on defrost. Cover with your favorite barbeque sauce. Cover, heat at 50% power for 2 minutes or until warm. Serve with barbeque ribs and chicken, coleslaw, baked beans, potato salad, cornbread.
1 cup bean sprouts
2 tablespoons vegetable oil
1 cup sliced mushrooms
3 cups cold cooked regular rice
1 cup Sausage Shoppe slow roasted pork
2 green onions (with tops), sliced (about 2 tablespoons)
2 eggs, slightly beaten
3 tablespoons soy sauce
dash of white pepper
Rinse bean sprouts under running cold water; drain. heat 1 tablespoon oil in 10-inch skillet until hot; rotate skillet until oil covers bottom. Cook and stir mushrooms in oil over medium heat until coated, about 1 minute. Add bean sprouts, rice, pork and onions: cook and stir over medium heat, breaking up rice and slow roasted pork until hot, about 5 minutes.
Push rice mixture to side of skillet; add 1 tablespoon oil to skillet. Add eggs; cook and stir over medium heat until eggs are thickened throughout but still moist. Stir eggs into rice mixture. Stir in soy sauce and white pepper. 4 servings (about 1 cup each). Serve with fruit salad.
1 pound (2½ cups) Sausage Shoppe slow roasted shredded pork
1 cup water
1 package taco seasoning mix
1 package (12) taco shells
Toppings: shredded lettuce, chopped tomatoes, shredded cheese, taco sauce
Place slow roasted shredded pork, water and seasoning mix in large skillet over medium-high heat; bring to boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture is slightly thickened.
Fill taco shells with pork mixture. Top with lettuce, tomatoes, cheese and taco sauce.
Pork with Sauerkraut
2 Tablespoons butter
1 onion, chopped
1 pound Sausage Shoppe slow-roasted pork
2 pound bag of sauerkraut, rinsed and drained
1 apple, cored and chopped
caraway seed to taste
1 cup water
gnocchi (optional)
Melt butter in bottom of heavy pan. Add onion; cook till transparent. Add remaining ingredients. Bring to boil, then cover and reduce to simmer about 30 minutes or until apple is soft. Add gnocchi if desired. Cook according to package directions.
Judy
½ cup low-sodium beef broth
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon Dijon mustard
6 broccoli spears
2 teaspoons peanut oil
1 cup cauliflower florets
½ cup chopped onion
1 clove garlic, finely chopped
8 ounces Sausage Shoppe slow roast pork
1 ounce unsalted peanuts, coarsely chopped
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
In small bowl, combine the beef broth, soy sauce, cornstarch, and mustard and stir until the cornstarch is dissolved. Set aside.
Cut the broccoli into bite-size pieces. In a non-stick wok or large non-stick skillet, warm the oil over medium heat until hot but not smoking. Add the broccoli, cauliflower, onion, and garlic and stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes.
Stir the cornstarch mixture again and pour it into the wok. Stir in cooked roast pork and break apart. Add peanuts, red pepper flakes, and black pepper, and stir-fry until the sauce thickens and the pork is heated through, 2 to 3 minutes. If necessary, reduce the heat to keep the sauce from evaporating. 4 one-cup servings. Preparation time 30 minutes.
8 slices bread
melted butter
3 cups milk
5 eggs
1 tsp salt
2 cups shredded mild cheddar cheese
Optional:
1 pound Sausage Shoppe bulk pork sausage, cooked and crumbled
¼ pound Sausage Shoppe hickory smoked bacon, cooked and crumbled
½ large sweet Spanish onion, chopped
Other Optional Ingredients: cubed Sheffler ham, pepperoni, green peppers
and mushrooms. Amounts of optional ingredients should be in line with your
family's tastes.
Butter both sides of 8 pieces of bread, then cube. Add the bread to a mixture
of all the other ingredients. Pour into a greased 9" x 13" pan. Set in the
refrigerator overnight. Bake at 325º for one hour the next morning.
1 pound each Sausage Shoppe lean ground sirloin and bulk pork sausage
OR 2 pounds Sausage Shoppe lean ground sirloin
3 medium slices of bread (use blender to make into crumbs) and 1 cup milk
OR 1 cup dry bread crumbs and 1¼ cups milk
1 egg
¼ cup minced onion
1½ tsp. salt
¼ tsp. each pepper, dry mustard, sage, celery salt
and garlic salt
1 tbsp. Worcestershire sauce
3 tbsp. catsup (optional)
Use a blender to make crumbs from bread one slice at a time. Put into a large mixing bowl.
Put into the blender: milk, egg, onion, salt, spices and Worcestershire sauce. Blend until everything is mixed well. Pour over the bread crumbs and mix well. Add the meat and mix thoroughly. For catsup-topped loaf, spread 3 tbsp. catsup on top before baking.
Place the mixture into a glass microwaveable dish (9 x 5 or round with custard cup in middle). Cover with waxed paper. Microwave on 70% power for 25 to 30 minutes or until the meat loaf has an internal temperature of 140 º.
OR
Heat oven to 350º. For better browning, shape into a loaf on a shallow baking pan. Bake 1½ hours or until done (internal temperature of 140 º).
Serve hot or cold.
Mix sirloin, onion soup mix and water together. Refrigerate for one hour. Line a cookie sheet with party rye bread. Spread two tsp. of raw meat mixture on top of the bread. Top with horseradish, to liking. Cut Velveeta slices into four squares, place one square on top of each slice of bread. Bake in a 350º oven until cheese melts and is lightly brown. Serve immediately.
Be careful of the melted cheese, it can be very hot.
A traditional Monday dinner from New Orleans
1 pound dried red beans (not kidney, Camellia brand is acceptable), sorted and
rinsed
1 ham bone or ¼ pound salt pork, diced (Sheffler ham hock or double smoked
bacon)
½ pound ham, cubed
½ pound Sausage Shoppe smoked sausage, sliced
¼ pound Sausage Shoppe hot sausage (Italian or Andouille), sliced
2 tsp. garlic salt
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
2 tablespoons chopped parsley
2 teaspoons Tabasco Sauce
Optional ingredients include bay leaves and black pepper
Hot, cooked, long grain white rice
Cautionary Note: This is a surprisingly hot dish. Reduce spices in your initial preparation to gauge how well your guests will accept the level of spice.
Place beans, garlic salt, and ham bone or salt pork in a large saucepan and add enough water to cover beans by 1 to 2 inches; bring to low boil.
Meanwhile, heat oil in a medium skillet over medium heat; add onion, celery, and garlic and cook 3 minutes or until golden. Add mixture to beans along with the parsley, salt, and Tabasco sauce. Sauté ham and sausages until lightly browned then add to beans. Add optional ingredients to beans.
Cover and simmer 1½ to 1¾ hours longer, or until beans are tender enough to mash easily with a fork. Add hot water as needed to keep beans covered, and stir occasionally. When the beans are done they will have soaked up most of the liquid. Check seasoning and serve over rice.
Rich Kalynchuk
Makes 8 servings.