This is one easy but delicious breakfast creation! Try it for your family and let us know what they think!!
Ingredients:
Extra-virgin olive oil
3 links Lone Wolf Polish sausage, removed from the casing and crumbled
1 red bell pepper, 1/4-inch dice
1 yellow bell pepper, 1/4-inch dice
1 cup grated Parmigiano-Reggiano
12 eggs, beaten with 1/4 cup water
Salt
Directions:
Preheat the oven to 350 degrees F.
Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.
In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt.
Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs.
Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through.
Remove from the pan. Cut into wedges and serve hot or a room temperature.
We know that grown-ups and kids both love Mac-N-Cheese. Here is an easy and unique recipe that is sure to please both parties.
Beer Macaroni & Cheese with Sausage
INGREDIENTS:
1 package (7 oz) elbow macaroni (2 cups)
3 tablespoons butter
1/4 cup finely chopped onion
3 tablespoons all-purpose flour
2 cups half-and-half
1 teaspoon ground mustard
1/2 teaspoon red pepper sauce
1/4 teaspoon salt
1 cup beer or non-alcoholic beer
2 cups shredded marble jack cheese (8 oz)
1 package (1 lb) Lone Wolf Polish Sausages chopped into 1/3″ slices
2 cups popped microwave popcorn
DIRECTIONS:
1. Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. Cook and drain macaroni as directed on package using minimum cook time. Rinse and return to saucepan.
2. While macaroni is cooking, in 3-quart saucepan, melt butter over medium heat. Cook and stir onion in butter 2 to 3 minutes or until softened. Stir in flour; cook and stir 1 minute. Gradually stir in half-and-half, mustard, pepper sauce and salt; heat until thickened and bubbly, stirring constantly, about 5 minutes. Stir in beer. Remove from heat; let stand 2 to 3 minutes. Stir in cheese until melted. Add sausages to cooked macaroni. Stir in cheese sauce. Spoon macaroni mixture into casserole.
3. Bake 30 to 40 minutes or until bubbly and top begins to brown. Top with popcorn just before serving.
High Altitude (3500-6500 ft):
Heat oven to 375°F.
For more information about Lone Wolf Wurst Meats visit Here.
Breakfast is one of my favorite meals of the day and with this kind of dish, breakfast can be anytime! Try it for yourself and let us know how you like it!!
Ingredients:
2 links Lone Wolf Polish Sausage
4 whole large eggs
1 cup heavy cream
1 tsp ground cumin
1 tbsp. Italian parsley chopped
1/2 tbsp. oregano, chopped
1 tsp kosher salt 1/2 tsp ground black pepper
1/2 cup feta cheese, crumbled
1-10″ raw quiche shell or raw pie shell or home made pie dough
1/2 cup baby spinach, blanched, drained & chopped
1/4 cup roasted red bell peppers, small diced
16 kalamata olives, pitted & cut in half
1/4 cup caramelized fennel, small diced
To make the quiche:
Center a rack in the oven and pre-heat to 450º F. Pre-cook the polish sausage on a grill or under a broiler. When cool enough to handle cut into medium dice and set aside. Place the eggs, heavy cream, ground cumin, parsley, oregano, salt, and black pepper, and crumbled feta cheese in a bowl.
Mix well and set aside.
Roll out and place pie dough into a 10 inch pie or quiche pan. Line the pastry with aluminum foils and weigh down with dry beans or pie weights. Par bake for 7 minutes. Remove pie shell from oven and reduce heat to 350º F. Remove weights and foil. Spread the blanched baby spinach, diced polish sausage, roasted red peppers, kalamata olives and caramelized fennel in the par baked shell. Top with the egg, cream and cheese mixture. Bake for 30-40 minutes or until toothpick removes clean from the center. Remove from oven and allow to slightly cool. Cut into traditional pie style wedges.
Makes one 10 inch Quiche.
Happy Saint Patrick’s Day!! While you are celebrating this once-a-year holiday, or just looking for a unique and tasty recipe, keep Lone Wolf in mind!! Here is a recipe that will make your mouth water and send your taste buds into a celebration! Try it for yourself and let us know what you think!!!
Ingredients:
2 pounds potatoes
8 Lone Wolf Polish Sausages
1 tablespoon oil
1 large onion
2 tablespoons flour
4 cups chicken stock
4 tablespoons cream
2 ounces butter
2 tablespoons creme fraiche
2 tablespoons grainy mustard, plus mustard for dipping
Salt and pepper
Directions:
Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.
This week, we decided to do something a little different. We paired sausage with Ricotta cheese and was it tasty! Create this recipe and see for yourself!
Ingredients:
1/2 pound Lone Wolf Polish Sausage
1 large red onion, cut into 1/4-inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
1/2 pound grated fontina cheese
1 cup sheep’s milk ricotta
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
Basil Vinaigrette, recipe follows
Directions:
Preheat a grill.
Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.
Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.
Basil Vinaigrette:
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil
Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.
Today we discovered a great blog out of Rhode Island. We really enjoyed looking at her recipes and pictures and decided to try this recipe with Lone Wolf Sausage. It was sooo tasty!! Thank you Lisa. Check out her blog: The Cutting Edge of Ordinary.
Ingredients:
1 pound Lone Wolf Polish Sausage
1 sheet frozen puff pastry, thawed in the fridge
1 egg beaten
Directions:
*Preheat the oven to 400.
*Cut the sausage into 36 half inch slices (I cut one link in half and then cut the halves into 3 pieces)
*Brush 1 sheet of frozen puff pastry with the beaten egg and cut into 36 – 1 ¼ inch circles. Top each sausage round with a pastry circle.
*Skewer each stack with a toothpick or small skewer and place on a baking sheet lined with parchment paper.
*Bake 18 – 20 minutes, or until the puff pastry is golden brown.
Apricot Mustard Dip
¼ cup apricot jam (no seeds)
6 tablespoons Dijon mustard
There are so many wonderful recipes to prepare Sausage. We prefer using Lone Wolf Sausage, which is also lower in fat than many of their counterparts. Enjoy this video as Food Network Chef: Bobby Flay shows us his favorite Sausage recipes. Let us know if you decide to use any of these recipes, snap a picture and send it to us!!
Last week, we were found by an awesome website called BombFood.com. This site specializes in seeking out unique and “Bomb” food pictures that are sure to make your mouth water. BombFood decided to feature us on their website in a giant picture of a Lone Wolf Polish Sausage pizza. Here is their write-up about Lone Wolf Wurst Meats.
“This Polish Sausage Pizza is a mix of two BOMB types of food. You have the Polish dog, which I like in a bun with sauteed onions, bell peppers and cheese – creating the loaded pizza concept. For this bomb creation I coated a pan with leftover bacon grease, tossed half a chopped onion in with half of a sliced green bell pepper. Once the onions started caramelizing, I added some Lone Wolf Sausage from Lone Wolf Wurst Meats (I ordered these from their website Here). While frying I prepared the dough with a red sauce and topped with cheese. I then placed the fried sausage slices on the pizza and placed it in the oven. Last step is to add the onions and bell peppers about half-way through the cooking process.”
Need that perfect recipe for entertaining during Mardi Gras? Sausage and Shrimp is a Louisiana Staple. Make your Celebration memorable, not to mention…FUN!!
Ingredients:
1 serrano or jalapeno chile, halved lengthwise
2 celery stalks, halved
1 medium onion, quartered through stem end
2 garlic cloves, smashed
2 tablespoons seafood seasoning, plus more for serving
1 pound red new potatoes
2 ears corn, husks and silks removed, quartered
1 pound Lone Wolf German sausage, cut into 1-inch pieces
1 pound large shell-on shrimp
2 tablespoons melted butter
1 teaspoon hot-pepper sauce
Directions:
In a large pot, combine chile, celery, onion, garlic, 1 tablespoon seafood seasoning, and 10 cups water; bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1 1/2 minutes. Reserve cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.
Makes 4 servings
To view the original recipe, visit here.
