Roger Wood Foods

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

Quality Smoked Sausage and Meats for over 80 Years

Archive for the ‘Recipe’ Category

Recipe Showcase: Sausage Rolls

Sausage Rolls

Sausage Rolls

Savor our traditional Lumber Jack Sausage smothered in warm cream cheese rolled up in a crescent roll. Only takes 15 minutes! Continue Reading

Product Showcase: Red Hots

2640_spicy_red_hots

 

Red Hots…

are a traditional wiener that has turned up the heat. Very spicy with traditional red color. Bun-sized and perfect to spice up your cook-outs!

Red Hots are truly a Roger Wood favorite. Customers enjoy the rich flavor of a Roger Wood sausage combined with the enhanced spicy taste.

Think about the ‘Toppings’ possibilities! You could spread a spicy chili on top to give it even more of a kick or a homemade Southern Slaw to cool it down. Peppers and onions. Jalapeños. Endless possibilities!

If you’ve never given them a try, you’re missing out! Throw them on the grill for your next back-yard gathering, tailgate party, family reunion- you name it. Look for Roger Wood Red Hots on your next grocery store trip!

Smoked Sausage & Cornbread Pie by Ellen Bales

i.4.mLfddLzFjATnWbPPjyddQmJC7Fb0HRZmDZMEEdUDVos.

We found this hearty looking recipe on Just A Pinch Recipes’ website. With a 10 minute prep time and a 25 minute cook time, you could make this meal literally in just a pinch! We suggest using our Original Lumber Jack Smoked Sausage in this meal. Let us know what you think!

SMOKED SAUSAGE AND CORNBREAD PIE

By Ellen Bales

Ingredients

1 lb smoked sausage, cut into 1/4″ slices
1 can(s) (16 oz.) corn, drained
1 c frozen lima beans
1 can(s) (8 oz.) stewed tomatoes
1 pkg (10 oz.) cornbread mix

Directions Step-By-Step

1 Cut the sausage into 1/4-inch slices and arrange in a 2 qt. baking dish.
2 In a medium bowl, combine the vegetables.
3 Spoon vegetables over sausage. Sprinkle with salt and pepper
4 Prepare cornbread mix as directed on package. Spoon batter over vegetable and sausage mixture.
5 Bake at 400 degrees for 25-30 minutes until cornbread is golden brown.

Vintage Cheddar and Gruyere Mac and Cheese with Polish Kielbasa by Vikalinka

blog post

 

Julia Frey of the food blog site, Vikalinka, created this incredible recipe using Polish Kielbasa. We can’t wait to try it using our Roger Wood Polish Lumber Jack Smoked Sausage! Thank you for sharing Mrs. Frey!

“This recipe is extremely simple and quite quick. You can experiment with any cheese you love. I usually use white cheddar (lucky for me no orange Cheddar is available in England) and whatever else I have in the fridge. In this case it was Gruyere, which created an absolutely lovely combination-extreme creaminess of Cheddar went brilliantly with the sharp taste of Gruyere.”

 

Vintage Cheddar and Gruyere Mac and Cheese with Polish Kielbasa

Author: Julia Frey of Vikalinka
  Serves: 4-6
 Ingredients
  • 2 tbsp-butter
  • 1 heaped tbsp-flour
  • 1½ cups-milk, 2% or whole
  • 200 gr- vintage cheddar, grated
  • 200 gr-Gruyere, grated
  • 1 lbs-short pasta
  • 150 gr-Polish smoked kielbasa, sliced
 
Instructions
  1. Preheat the oven to 375F/190C.
  2. Cook pasta in a large pot filled with salted water 3-4 minutes less than the package directs.
  3. While pasta is cooking make the cheese sauce. Melt butter in a small saucepan over medium heat, blend in flour with a wire whisk.
  4. Continue cooking for 2-3 minutes while stirring the entire time, then add milk and stir.
  5. Cook the sauce for 5 minutes, it will gradually thicken, continue stirring with a wire whisk to avoid lumps.
  6. When the sauce is the desired consistency take it off the heat and stir in both cheeses, reserve a combined ¼ cup of cheese.
  7. The cheese should melt and completely incorporate into the sauce. Use your wire whisk to ensure the sauce is smooth and lump-free. (Don’t walk away from the stove the entire time the cheese sauce is cooking as it can burn quickly and/or will go lumpy if left unattended.)
  8. When your pasta is cooked drain but reserve ¼ cup of starchy water the pasta was cooking in.
  9. Return the drained pasta into the same pot and add water and cheese sauce, gently toss to coat the pasta. It should be quite runny.
  10. Mix in sliced kielbasa and transfer to a deep baking dish, sprinkle with the remaining ¼ cup of cheese.
  11. Bake in the preheated oven for 30 minutes. The top should be golden by the end of the cooking time. If the pasta still looks pale at the end of the cooking time set your oven to broil and let the top crisp up for 2-3 minutes.
  12. Serve with a simple green salad.

Read more: http://vikalinka.com/2014/11/09/vintage-cheddar-and-gruyere-mac-and-cheese-with-polish-kielbasa/#ixzz3Ou4Ms4rG

 

Product Showcase: Polish Lumber Jack

LumberJackPolish

Our Polish Style Lumber Jack is straight from the old country. Seasoned with traditional Polish flavors such as garlic and black pepper in a natural smoked casing. If you enjoy our Original and Spicy Lumber Jack Smoked Sausage, you are sure to love the robust flavors of the Polish Style.

There are tons of recipes on the internet featuring Polish smoked sausage, but here are a few of our favorites that we made right here in the Roger Wood Foods kitchen.  Continue Reading

Hoppin’ John on New Year’s Day

On New Year’s Day, serve hoppin’ John and other Southern comfort food 

 via the LA Times

“For some reason New Year’s Day at my house always means hoppin’ John, the starchy stew of black-eyed peas and rice that is the New Year’s dish across most of the South, as well as vast pots of collard greens, goose-fat red beans, and the seafood gumbo my friend Jervey makes at my stove.

New Year’s Day leans Southern. Hoppin’ John is the perfect dish for a lazy, gracious open house. It tastes good with either bourbon or Champagne.

The black-eyed peas, which resemble coins if you squint a little, are supposed to represent money in its abstract form. The collards represent folding green.”

Hoppin’ John Recipe

Jonathan Gold at the LA Times is correct. Hoppin’ John dinner is a Southerner’s New Year’s Day tradition and a chance to use smoked meats for the last holiday of the season. Use our Collard Green Recipe for your 2015 good fortune, and enjoy spending the day with family reminiscing on the past year and looking ahead to the next!

Collards

Happy New Year Friends! 

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!

8230_smoked_hocks
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

thanksgiving  2

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: 

Continue Reading