Roger Wood Foods

#1 Sausage
Contact us toll-free at 1-800-849-9272

Quality Smoked Sausage and Meats for over 80 Years

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How To Cook Smoked Sausage

On all of our packages, the words ‘Cook Thoroughly’ are featured. Although the sausage is already smoked at our plant in Savannah, Georgia, it still needs that extra step of reheating it to the proper temperature.

How to Cook Smoked Sausage

cook thoroughly

Our friends at the National Hot Dog and Sausage Council have put together a list of ways that you can Cook Thoroughly to 165 degrees while still maintaining our great taste!

Cooked Sausage

Cooked Sausage like wieners, knockwurst, cooked bratwurst and smoked sausage need only be heated (to the proper temperature) since it was cooked thoroughly during processing. This can be done in a variety of ways. To steam precooked sausage, bring a pan of water or beer to a boil. Remove the pan from heat and add sausage. Cover the pan and let it stand 10-15 minutes. It is not advisable to add sausages to vigorously boiling water because it may cause them to split. Cooked sausage also can be baked in casserole dish, microwaved, grilled or pan-fried.

All sausages should be turned with a tongs or a turner, not with a fork, because puncturing the casing allows the flavorful juices to escape.

Well there you have it! Smoked Sausage is one of the easiest items to cook for you and your family. Check out one of our great recipes to get started!

Roger Wood Recipes

Recipe Showcase: Deep South Cabbage

cabbage

 

With Thanksgiving literally around the corner, you must be preparing your menus!

Don’t forget to add our Deep South Cabbage to your table. It’s about the easiest thing you’ll make on Thanksgiving, and it just tastes so good. Use Roger Wood’s Smoked Pork Picnic Hocks for the ultimate flavor!

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Look for it in your grocery aisle when you do your holiday shopping, and let us know how your cabbage turns out!

Happy Thanksgiving! 

 

Deep South Cabbage

View more Dinner RecipesSpecial Occasion Recipes

Ingredients:

2 Cabbage heads-chopped
 Smoked Pork Picnic Hocks
4 Bouillon cubes
5 cup Water
Salt/Pepper

Directions:

1.Bring bouillon cubes and ham hocks to a boil.
2. Add chopped cabbage.
3. Salt and pepper to taste.
4. Cook 1-2 hours or until cabbage is soft.

A Roger Wood Thanksgiving

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The holidays are upon us!

Around this time of year, the Roger Wood Foods family is working diligently smoking an array of meats for all of your holiday dinners.

At the Roger Wood Foods plant in Savannah, we smoke turkey wings, turkey tails, turkey drums, turkey necks, hocks, pig tails, shanks and pork neck bones. If you are unsure how to use these items in your Thanksgiving dinner,  our advice is to let them marry with soups, green beans, collards, cabbage and other stewed items.  Continue Reading

Recipe Showcase: Spicy Sausage Pasta

Spicy pasta

 

There are really two types of cooks- those who feel at home in the kitchen and those who don’t. No matter which one you are, you can make this meal. It truly is simple, but it seems complicated so you’ll be sure to impress your spouse or dinner guests. Our all-pork Andouille sausage combines spices and flavors passed down for generations that create the perfect French Cajun experience. Throw it in with these ingredients, and you have yourself a gourmet meal. It not only looks incredible, it tastes incredible!

 

Recipe: 

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Everything You Want to Know About Nitrates

We get more nitrites from our saliva than we consume in products such as hot dogs or bacon.

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The use of nitrite remains an integral part of traditional curing methods for several reasons: Continue Reading

Oktoberfest 2014

Oktoberfest-14-slideOktoberfest on River Street is one short week away! Come out to the river on October 4th to witness or participate in the greatest sausage eating contest around! 

Never heard of our infamous Sausage Eating Contest? Well things are about to change! Just take a look at last year’s post >> Oktoberfest of the River 2013 <<

We team up with our local distributor Ambos Seafood to provide an unlimited amount of smoked sausages to those brave enough to stand in front of a crowd and devour sausage until they can literally eat no more. Last year, our reigning champion from the prior two years was ‘out-eaten’ by Corey Fisher from Charlotte, NC who ate 16 1/2 Roger Wood sausages in under 5 minutes. You read that number correctly… 16.5 Roger Wood Sausages. Who will win the bragging rights this year? 

There will be 1st, 2nd and 3rd Place Winners. The FIRST Place Winner is awarded a CASH PRIZE. Second and Third Place Winners receive a goodie bag of prizes.

Sausage Eating Contest Timeline

10:00 – 11:30 – Final Sign Ups for Contest

12:30 – Contestants report to stage to turn in waivers

1:00 – CONTEST

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Savannah’s Secrets

Visit Savannah…

Savannah’s Chamber of Commerce, does an incredible job finding and featuring every nook and cranny, every event, every character, every special detail of our home town Savannah, Georgia. Their blog Savannah Secrets is one of our favorites! Below is a list of the recent ones we like most… Wormsloe Continue Reading

College Football in the South

What does College Football mean in the South? We found a USA Today article that pretty much sums it up…

20 Reasons College Football is Just Better in the South

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For us, it means crisp, early Saturday mornings setting up the tents and firing up the grill. Tailgating is an art form and has reached near perfection after all these years. Continue Reading

“Reminds me when Grandma was cooking”

Owners Kenneth & Vicky Brown [Image Source: The Savannah Morning News]

Owners Kenneth & Vicky Brown [Image Source: The Savannah Morning News]

Sisters of the New South

isn’t your ordinary corner restaurant. They’re Savannah’s stop for Southern Soul Food.

Native Savannahians, Kenneth and Vicky Brown, opened their home-cookin’ restaurant in 2009. Mr. Brown said they were looking to remind people of when their Grandmas were cooking. You know, back when nothing came from a box, cooking up dinner was an afternoon affair and you never left hungry. Continue Reading

WSAV’s The Southern Scene Paid Roger Wood Foods a Visit

Welcome The Southern Scene!

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WSAV’s The Southern Scene paid us a visit last week! They met with our Vice President, Mark Solana, and taste-tested all of our favorite dishes. We were thrilled to host them and can’t wait to see how the video turns out.

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