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| Appetizers | Breakfast | Lunch | Dinner | Submit a Recipe Dinner Authentic Low Country Boil  Ingredients:1 3/4lbs Box of Lumberjack Sausage 6 Half Ears Yellow Corn 2lbs of Small Red Potatoes 2lbs of White Shrimp 6 ounces of Seafood Spice 1/4 lb of Butter or Margarine Directions: Add 6 ounces of Seafood Seasoning to 1 gallon water, bring to a boil and add red potatoes. Cook for 10 Minutes. Add yellow corn and boil for 7 minutes. Cut Lumberjack Sausage into links and add for 3 minutes. Add shrimp and cook until shrimp turn pink. Drain and serve with butter and cocktail sauce. Season to taste. BBQ Sausage and Peppers submitted by: Jen Servings: 8 servings Ingredients: 2 pounds Spicy Hot Lumberjack sausage, sliced 1 large red bell pepper, cut into large chunks 1/4 pound jalapeno peppers, cut into large pieces 1 large red onion, cut into chunks 1 (12 fluid ounce) can beer 1/2 pound sliced provolone cheese Directions: Place sausage, red bell pepper, jalapeno peppers, and red onion in a large bowl. Pour in beer. Cover, and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil grate. Alternately thread sausage, red pepper, jalapenos, and onion onto skewers. Cook on the prepared grill until sausage is evenly brown and vegetables are tender. Melt provolone cheese over the hot ingredients during the last few minutes of cooking. Beef Sausage Recipe submitted by: Anonymous  Servings:
6-8Ingredients: 1lb Long Grain Rice 1 Large Onion or 2 Medium Onions 1 Large Green Bell Pepper or 2 Medium Peppers 1 Box of Roger Wood Beef Sausage 1 3/4lbs 1 Crushed or Diced Red Tomato #2 1/2 Size Directions: Cook rice in sauce pan Dice Bell Pepper Dice Yellow Onion Slice or Chunk Beef Sausage Cooking Directions: Saute Onion and Bell Pepper Add Sliced Beef Sausage and Cook for 15 Minutes Mix Tomato over Sausage, Onion, & Pepper Simmer for 15 Minutes Serve Over Bed of Rice and Season to Taste. Creamy Vodka Pasta  Ingredients:Any Roger Wood Beef Sausage 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream 1 tablespoon butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 can crushed tomatoes (32 ounces) 1 teaspoon red pepper flakes Coarse salt and pepper 16 ounces pasta, such as penne rigate 1/2 cup heavy cream 15 leaves fresh basil, shredded or torn Directions: Cook sausage in a separate pan, about 8-10 minutes. Cut and set aside. Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté shallots for 3 to 5 minutes. Add vodka to the pan. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream and red pepper flakes into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce, basil leaves, and sausage. Fettuccini Alfredo With Sausage submitted by: Jennifer Satterfield Servings: 3 servings Ingredients: 8 ounces dry fettucine pasta 1/2 pound sweet Italian sausage, casing removed 1/2 cup butter 1 cup heavy whipping cream 5/8 cup Locatella cheese 3 tablespoons chopped fresh parsley Directions: In a large pot with boiling salted water cook fettucini until al dente. Drain. In a large skillet cook sausage until brown. Drain and set aside. To make the Alfredo sauce, melt butter in medium saucepan over low heat. Add heavy cream and Locatella cheese and cook, stirring frequently, until mixture comes to a soft boil. If desired, add parsley. Pour Alfredo sauce over fettuccini noodles and top with the cooked sausage. Serve immediately as sauce will separate upon cooling. Orzo with Sausage, Tomatoes, and Peppers Ingredients: 1 8 ounce jar roasted red bell pepper 1 pound orzo pasta 3 cups chicken stock 3 cups water 1 tablespoon kosher salt 2 tablespoons olive oil 2 lumber jacks 1 clove garlic, minced 2 plum tomatoes, chopped 1/2 teaspoon red pepper flakes, optional 1/2 cup ricotta cheese, crumbled Directions: In a saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta and cook until tender, about 8 to 10 minutes. While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the sausage and saute until cooked through, about 7 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes. Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, and season with salt and pepper, to taste. Toss well to combine all ingredients. Top with the ricotta. Serve. Roger Wood Sausage Jambalaya submitted by: Roger Wood Foods Servings:4-6 recipe Ingredients: 2/3 cup vegetable oil 2 onions, diced 1 cup diced celery 2 red peppers, diced 2 green peppers, diced 1/2 tablespoon thyme 2 cups diced tomatoes 4 cloves of garlic, minced 16 oz chicken white meat, cubed 8-10 links of Roger Wood Lumberjack Box Sausage 1 teaspoon salt 12 drops of Tabasco 1 tablespoon worcestershire sauce 1 teaspoon pepper 2 teaspoons Creole seasoning 3 pounds peeled shrimp 3 cups uncooked rice 6 cups chicken stock Directions: Heat the oil in a large skillet over medium heat. Add onions, celery, peppers and thyme. Cook for 8-10 minutes. Stir in chicken and sausage and cook about another ten minutes. Stir in salt, Tabasco, Worcestershire sauce, Pepper, Creole seasoning and rice. Cook for 3 minutes stirring constantly. Add stock. Mix well and cover. Reduce heat to low and cook for 30 minutes or until rice is tender and liquid is almost gone. Add the shrimp, cover and cook until shrimp is done. Serve hot. Roger Woods Paella submitted by: Chad Anderson Servings: 4 serving(s) Ingredients: 3 lbs. chicken thighs 1 lb. cooked, sliced Roger Wood smoked sausage(any flavor) 1 lg. onion, thinly sliced 2 cloves garlic, chopped 1 28 oz. can peeled, chopped tomatoes 1 c. green beans, chopped & blanched 1 sm. jar pimiento slices 2 c. short grain rice (arborio is good) 4 c. chicken stock saffron to taste 1 lb. lg. raw shrimp, peeled & deveined 1-2 dozen raw clams or mussels Directions: Brown chicken in olive oil in large dutch oven; then remove from pan and sautee garlic & onions.Return cooked chicken to pan with onions and garlic; add all other ingredients except seafood. Cook over medium heat, stirring occasionally, until rice has absorbed all liquid (approx. 45 minutes).Transfer to large, shallow paella pan. Top with pimiento and raw seafood. Cover with foil and steam in 350 degree oven until seafood is cooked (about 20 minutes). Can be frozen after step 2; add seafood during last 20 minutes of reheating frozen paella. Santana Chorizo, Shrimp and Rice Ingredients: 2 tablespoons olive oil 1 large onion , chopped 1 red bell pepper, cut into dice 1 yellow, cut into dice 2 cloves garlic, crushed 1/2 can diced tomato 1 cup rice salt and pepper 7 ounces Santana Chorizo, casings removed, cut into 1/4 inch slices 2 cups chicken stock 3/4 lb raw large shrimp, shelled and deveined 2 tablespoons finely chopped fresh parsley, to garnish Directions: Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes. Heat the oil in a skillet over medium-high heat, Add the onion and bell peppers and cook for 2 minutes. Add the garlic, and continue to cook for a 3 minutes, stirring occasionally. Add the tomato, rice, salt and pepper to taste and cook for 2 minutes. Stir in the chorizo, then the stock and bring to the boil. Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist. Add the shrimp, stir through and cover. Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed. Sausage and Onion Pizza Ingredients: 3 Cloves Garlic, minced 2 tablespoons extra virgin olive oil 1 16-ounce can chopped tomatoes 1 pizza crust 1 onion thinly sliced 2 tablespoons chopped basil 1 cup grated fontina cheese 1 cup grated mozzarella cheese 1/2 pound Roger Wood Sausage Directions: Pre-heat oven to 415. Combine garlic and olive oil and let sit for 30 minutes. Brush the bread with garlic mixture (except for crust). In a skillet cook the sausage, for about 10 minutes. Add tomatoes and let boil down until just sausage and tomatoes remain. Spread the materials on top and put in oven for 15 minutes. Sausage and Vegetable Medley Ingredients: 4 (5-to 6-ounces) Preferred Vidalia Onion Sausage or any other Roger Wood 1/3 cup water 3/4 cup chopped vidalia onion 1 medium fennel bulb, chopped 1 cup cherry tomatoes 2 ears corn, kernels cut from cob (or 1 can) 1/4 cup coarsely chopped dill Directions: Simmer with water in a heavy skillet, covered, over medium heat 7 minutes. Take lid off and cook until water has evaporated and sausages are well browned and cooked through, 7 to 10 minutes more. Transfer sausages to a plate and pour off all but 1 tablespoon fat from skillet if necessary. Cook tomatoes, onion, fennel, and with a dash of salt and pepper in skillet over medium heat, stirring and scraping up brown bits, until tomatoes are soft and beginning to burst and onion and fennel are crisp-tender about 6 minutes. Add corn and dill and sauté 2 minutes. Slice sausages and serve with vegetables. Sausage Casserole submitted by: Roger Wood Foods Servings: 4-6 Ingredients: 1 Pound Roger Wood Preferred Pork Recipe Sausage 1 (15 ounce) can whole kernel corn, undrained 1 (14.5 ounce) can diced tomatoes 5 potatoes, peeled and sliced 1 onion, sliced into thin rings Directions: Preheat oven to 350 degrees F (175 degrees c). Grease a 2 quart baking dish. Arrange potatoes in the bottom of the prepared dish, and top with onion rings. Spread corn and then tomatoes over onions. Arrange sausage over top. Cover. Cook for approximately 1 hour, or until potatoes are tender. Sausage Gumbo  Ingredients:1/3 cup of bacon grease 3 bay leaves 1/3 cup flour 1 teaspoon dried thyme 1 1/2 cups finely chopped celery 1/2 cup chopped parsley 1 large onion, chopped 1 pound frozen okra 2 cloves garlic, minced 1 pound raw peeled shrimp 16 ounce can whole tomatoes 1 package Lumberjack, sliced ¼ in 16 ounce can tomato sauce 1 pound chicken, diced 6 cups water 1 teaspoon red pepper flake 1 tablespoon salt 2 tablespoons Worcestershire sauce 1 teaspoon pepper Hot cooked rice Directions: In a Dutch oven over medium heat, melt bacon grease or butter. Add flour and cook, stirring constantly with wooden spoon for 10 minutes or until the sauce is a copper color. Add celery, onion and garlic. Cook until soft, stirring occasionally. In a blender process tomatoes. To the pot add blended tomatoes, tomato sauce, water, salt pepper, bay leaves, thyme and parsley. Over medium heat, simmer for an hour, stirring enough to keep from sticking. Add okra and simmer 5 minutes. Cook chicken and sausage separately. Then add chicken, sausage, and shrimp to pot, simmer about 15 minutes. Add crushed red pepper and Worcestershire sauce and cook another 10 minutes. Remove bay leaves and serve over rice. Spicy Baked Ziti  Ingredients:Kosher Salt 1 pound ziti 1 pound Lumberjack Spicy Sausage diced into small pieces 1 medium onion, chopped 3 cloves garlic, chopped 1 (28-ounce) can diced tomatoes 1 (8 ounce) tomato sauce 4 ounces pesto 14 ounces ricotta cheese 1 (9-ounce) package washed spinach Butter or olive oil to grease pan 2 cups shredded mozzarella, plus more for topping 1 1/2 cups grated Parmesan, plus more for topping 1/4 teaspoon red pepper flakes Directions: Preheat oven to 375 degrees F. Boil a large pot of salted water over high heat. Add ziti and cook. Drain. In a large skillet over medium heat, saute lumberjack sausage. Add onion and garlic and saute until the sausage is cooked through. Use your spoon to break up the sausage while it cooks. Add the can of diced tomatoes, tomatoe sauce, pesto, and red pepper flakes let simmer for 10 minutes. Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine. Grease a 4-quart baking dish, add pasta, then sausage and cheese mixture. Top with a sprinkling of mozzarella and Parmesan. Bake until completely heated through and golden and crisp on top, about 20 minutes. Spicy Sausage Linguine submitted by: Roger Wood Foods Servings: 4 servings Ingredients: 2 tablespoons olive oil 1 pound fully cooked Roger Wood (any flavor)smoked sausages (such as Roger Wood Spicy Lumberjack in the carton), cut diagonally into 1/4-inch-thick slices 1 large onion, chopped 6 large garlic cloves, minced 1 teaspoon dried crushed red pepper 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon rosemary 1 pound linguine 1 1/2 cups canned low-salt chicken broth 1/4 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley Directions: Heat oil in heavy large skillet over medium-high heat. Add sausages and sauté until brown, about 5 minutes. Using slotted spoon, transfer sausages to paper towels and drain. Add chopped onion, minced garlic, dried crushed red pepper, basil, oregano and rosemary to same skillet and sauté until onion is golden, about 5 minutes. Return sausages to skillet. Season with salt and pepper. Remove from heat. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Pour broth into same pot. Bring to boil. Return pasta to pot. Toss to coat. Transfer pasta and broth to large bowl. Spoon sausage mixture over pasta. Sprinkle with Parmesan cheese and parsley and serve. |
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