 |
 |
||||||
|
|||||||
 |
 |
 |
|
| Appetizers | Breakfast | Lunch | Dinner | Submit
a Recipe Appetizers Beer-Marinated Grilled Sausages Ingredients: a needle or pin and a cork 2 pounds uncooked Roger Wood sausages or Santana chorizo 1 onion, thinly sliced 2 cups beer, as needed About 1 tablespoon vegetable oil Mustard, for serving Directions: Prick each sausage a half-dozen times with a needle. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer. Poach the 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain. Separate the sausages into links. Set up the grill for direct grilling and preheat to medium-high. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch. Let Sausage sit for 3 minutes. Serve with plenty of mustard. Variations: Poaching is optional and not every grill jockey does it. If you omit the poaching, you'll need to grill the sausages 7 to 10 minutes per side.  Chili Great Griller NachosIngredients: 1 tablespoon vegetable oil 1 pound ground sirloin Salt and pepper 2 bun masters (or Great Grillers), sliced into 1/2 inch pieces 1/2 large onion, chopped 1 tablespoon Worcestershire sauce 2 tablespoons chili powder 2 teaspoons dried cilantro 1 can tomato sauce 1 package sharp cheddar, shredded Sour cream, garnish Salsa, garnish 2 scallions, chopped 1/4 cup of diced jalapenos frito's scoops Directions: Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped Bun Masters and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cilantro. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more. Preheat broiler. Arrange frito’s on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.  Chorizo
and Corn Bread StuffingIngredients: 1/4 pound Santana chorizo, casing removed and sausage chopped 2 tablespoons olive oil 2 onions, coarsely chopped 3 celery ribs, coarsely chopped 2 tablespoons chopped garlic 1 teaspoon oregano 1 cup reduced-sodium chicken broth 1 large egg Directions: Preheat oven to 350 degrees F. Butter a 3-quart shallow baking dish. Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool and transfer to a bowl. Meanwhile, cook chorizo in oil in a skillet over medium-high heat, stirring until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 teaspoon salt and sauté until vegetables are softened, about 8 minutes. Add to corn bread. Mix broth and egg, then pour over stuffing and mix well. Place in baking dish and cover t with foil. Bake in oven for 1 hour. Remove foil and bake until top is golden, about 10 minutes more. Chorizo Monterey Jack Stuffed Portabella Caps Ingredients: 6 Portabella Mushrooms 1 lb Chorizo, casings removed 3 ounces Monterey jack , shredded 1 ounce green onion, chopped 1/4 cup red wine Directions: Mix together the chorizo, green onions, and Monterey jack cheese. Stuff mushroom caps with the mixture evenly, place in a greased baking dish with the red wine. Bake at 375 degrees Fahrenheit for 20-25 minutes or until sausage is cooked through and mushrooms are softened. Melt-In-Your-Mouth Sausages submitted by: Roger Wood Foods, Inc. Servings: 8 servings Ingredients: 2 pounds Roger Wood Lumberjack Smoked Sausage (carton) — regular or hot 48 ounces spaghetti sauce 1 can(6 oz.) tomato paste 1 large green pepper — sliced thin 1 large onion — sliced thin 1 Tablespoon grated Parmesan cheese 1 teaspoon parsley flakes 1 cup water Directions: Place sausage in skillet; cover with water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in slow cooker; add sausage (cut in hot dog lengths if using hot sausage). Cover; cook on low 4 hours. Increase temperature to HIGH; cook 1 hour more. Serve on buns or slice and serve over spaghetti. Yield 8 servings. Polish Lumberjack Potato Salad Ingredients: 2 pounds red potatoes 1/2 pound Polish Lumberjack 1/2 cup vinaigrette dressing 1/4 cup Dijon mustard 1 bunch green onion, finely chopped 1 red bell pepper, chopped 2 cloves garlic, minced 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon black pepper Directions: Place potatoes in a large pot and boil for 15 minutes. Be sure to add salt while potatoes are cooking. Remove from heat, drain, and add onion and bell pepper to it. Combine vinaigrette, garlic, black pepper, sugar, and Dijon mustard in a small bowl and set aside. Preheat grill for medium high heat. Place sausage on grill and cook for 2-3 minutes per side. Remove from heat and cut into 1/4 inch slices. Combine sausage with potatoes and dressing in a large bowl. Serve dish warm or cold. Roger Wood Smoked Sausage Dressing submitted by: Anonymous Servings: 5 cups Ingredients: 8 tablespoons unsalted butter 4 cups chopped onions 2 tablespoons sweet paprika 2 cups chopped celery 2 tablespoons minced garlic 2 cups chopped green bell peppers 1 1/4pounds Roger Wood Smoked Sausage — any flavor(preferred) or 3 cups ground smoked pure pork sausage such as Roger Wood Preferred Pork 2 cups turkey, duck or chicken stock 1 1/2cups very fine dry bread crumbs Directions: Melt the margarine in a large skillet over high heat. Add 2 cups of the onions, 1 cup of the celery and 1 cup of the bell peppers; sauté until onions are dark brown but not burned, about 10 to 12 minutes, stirring occasionally. Add the Roger Wood Sausage and cook until meat is browned, about 5 minutes, stirring frequently. Add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, paprika, garlic and Magic Pepper Sauce, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes. Stir in the bread crumbs. Remove from heat. Transfer mixture to an ungreased 8 x 8-inch baking dish; bake uncovered in a 425 degree oven until browned on top, about 45 minutes, stirring and scraping pan bottom well every 15 minutes. Sausage Appetizer submitted by: Jennifer Satterfield Servings: 30 appetizers Ingredients: 1 8 oz. jar prepared sweet and sour sauce 2 c. ketchup 1 pound bacon 2 cups brown sugar 1 box Roger Wood Georgia Syle (1.75lb) or any flavor Roger Wood sausage Directions: Cut sausage into 1 1/4 inch chunks. Cut bacon strips in two, short way. Wrap each sausage chunk with bacon strip and spear closed with a toothpick. Place meat in 9" x 13" pan. Back covered for 30 minutes at 350 degrees F. Stir sauce ingredients together and pour over meat. Bake one hour more uncovered. The sauce caramelized on the meat. Makes approximately 30 appetizers. Sausage Stuffed Mushrooms submitted by: Jennifer Satterfield Servings: 36 pieces Ingredients: 24 fresh mushrooms 1 pound Roger Wood Preffered Pork Sausage 1/2 pound of pepper cheese, grated Directions: Clean mushrooms, remove stems. Place mushrooms on cookie sheet. Stuff with sausage and sprinkle with grated cheese. Place under oven broiler for six to eight minutes, or until sausage is crisp. Serve immediately. Slow Cooked Great GrillerIngredients: 1 cup ketchup 1/4 cup packed light brown sugar 1 tablespoon red wine vinegar 2 teaspoons soy sauce 2 teaspoons Dijon mustard 1/8 teaspoon garlic powder 1 pound of Great Grillers or Bun Masters Directions: Place ketchup, brown sugar, vinegar, soy sauce, mustard and garlic in a slow cooker. Cover and cook on high setting until all elements blend into one delicious whole, about 1 to 2 hours. Stir in Bun Masters. Cover and cook until thoroughly heated, 1 to 2 hours. Turn on low to keep warm and serve. Spicy Spinach Sausage and Artichoke Dip Ingredients: 1/2 cup unsalted butter 1 medium onion 2 10 ounce packages of frozen spinach, thawed and defrosted 8 ounces cream cheese 1 can artichoke hearts, drained and chopped 8 ounces sour cream 3/4 cup Monterey Jack 3/4 cup grated Parmesan cheese 2 teaspoons hot sauce 2 Links of lumberjacks sliced Directions: Preheat oven to 350. In a skillet over medium heat, melt butter and sauté onion until soft, about 5 minutes. Stir in spinach, artichoke, cream cheese, sour cream, cooked sausage and 1/2 cup of each type of cheese. Bake until cheese is melted, about 10 minutes. Place other cheese on top let melt about 2 minutes. Serve with chips. |
||
|