Servings:8-10 serving(s)

Ingredients:
2 Packs 1 lb Roger Wood
Preferred Pork Sausage cut into 10-12 links
1 lb. smoked Roger Wood Polish sausage(carton), cut into 12 slices
1/4 cup apple juice
1/4 cup apple jelly
1/4 cup maple syrup
1 6-oz. pkg. sliced Canadian bacon

Directions:
In large skillet, combine RW Preferred Pork Sausage links, RW Polish Sausage slices and apple juice. Bring to a boil over medium heat, then cover and cook for 5 minutes. Remove cover and reduce heat to medium low. Continue cooking for 15 minutes, turning sausages frequently. Remove RW Polish slices from skillet.

Continue cooking sausage links until browned, about 2 minutes
Remove links from skillet and drain off fat, reserving 2 Tbsp. drippings. In reserved drippings, stir apple jelly and syrup. Add Canadian bacon and cook over medium heat until thoroughly heated. Return RW Polish Sausage slices and RW Preferred Pork Sausage links to skillet, turning to coat with glaze. Serves 8-10

Servings:2 dozen

Ingredients:
1 pound Roger Wood Preferred Beef Sausage
4 cups shredded Cheddar cheese
3 cups baking mix

Directions:
1 Preheat oven to 400 degrees F (200 degrees C).
2 In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.
3 Bake for 12 to 15 minutes. Serve hot.

Servings:2 serving(s)

Ingredients:
Can be prepared in 45 minutes or less.
3/4 cup water
3 tablespoons quick-cooking grits
1/4 pound smoked Roger Wood Preferred Recipe Pork Sausage, sliced thin
1/2 cup finely chopped red bell pepper
1 1/2 tablespoons olive oil
4 large eggs
4 scallions, sliced thin
1/2 cup finely grated sharp Cheddar


cayenne to taste

Directions:
In a small heavy saucepan bring the water to a boil, add the grits and salt to taste, and cook the grits, covered, over low heat, stirring occasionally, for 5 minutes, or until they are very thick. Spoon the grits onto a sheet of plastic wrap, using the plastic wrap form them into a 1/2-inch-thick rectangle, and chill them, wrapped in the plastic wrap, for 15 minutes. Cut the grits into 1/2-inch slice.

In a 9-inch non-stick skillet cook the smoked sausage and the bell pepper in 1 tablespoon of the oil over moderate heat, stirring, for 5 minutes. In a bowl whisk together the eggs, the scallions, the Cheddar, the cayenne, and salt to taste and stir in the sausage mixture and the diced grits, gently. In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and cook the frittata, without stirring, for 8 minutes, or until the edge is set but the center is still soft. If the skillet handle is plastic, wrap it in a double thickness of foil. Broil the frittata under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until it is golden, and let it cool in the skillet for 5 minutes. Run a knife around the edge, slide the frittata onto a serving plate, and cut it into wedges. Serve the frittata warm or at room temperature.

Servings:4 serving(s)

Ingredients:
8 large eggs
1 tablespoon coarse-grained mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter
4 ounces fully cooked smoked Roger Wood Beef Box sausage, quartered lengthwise, thinly sliced crosswise
3/4 cup chopped green onions
2 teaspoons dried thyme

4 ounces Neufchâtel cheese (reduced-fat cream cheese), cut into small pieces
Fresh thyme sprigs (optional)

Directions:
Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt 1 tablespoon butter in 12-inch-diameter non-stick skillet over medium heat. Add sausage and stir until brown, about 3 minutes. Add green onions and thyme and stir 1 minute. Transfer mixture to bowl.

Add 2 tablespoons butter to same skillet; melt over medium heat. Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Add sausage; stir until eggs are just set, about 2 minutes longer. Transfer to platter. Garnish with thyme sprigs, if desired.