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| Appetizers | Breakfast | Lunch | Dinner | Submit a Recipe Lunch Beef Sausage Stir Fry submitted by: Anonymous Servings: 6-8 Ingredients: 1 Box of 1 3/4lb Roger Wood Beef Sausage, Cut into small pieces 1 Cup Broccoli, Florets 1 Cup Cauliflower, Florets 1 Cup Onions, Chopped 1 Cup Carrots, Chopped 1 Cup Bell Pepper, Chopped 1/2 Teaspoon of Ginger Glaze 1 Cup Teriyaki Sauce Directions: Combine All Ingredients except Ginger Glaze Cook Until 3/4 Done Add Glaze and Cook Until Everything is Coated Serve Over Rice Great Grillers with Cider-Braised Leeks and Apples Ingredients: 2 tablespoons (1/4 stick) butter 2 cups (generous) thinly sliced leeks (white and pale green parts only) 1 apple, peeled, cored, diced Pinch of ground allspice kosher salt 1 1/2 cups apple cider or 1/4 cup bourbon 6 grilled hot dog buns Dijon mustard 6 Roger Wood Great Grillers 2 ounces cheddar cheese, grated (1/2 cup packed) Directions: Melt butter in skillet over medium heat. Add apples and leaks. Cover; cook until tender, stirring occasionally, about 7 minutes. Mix allspice; season with salt and pepper. Add cider; bring to boil. Reduce heat to medium-low. Simmer, uncovered, until most of liquid is cooked away, about 15 minutes. Arrange buns or rolls on plates. Spread each with mustard, then top with Great Grillers. Sprinkle dogs with cheese and top with leek mixture.  Nacho Great GrillerIngredients: 1 ripe Hass avocados, peeled, pitted and coarsely chopped 1/2 large jalapeno, finely diced 2 tablespoons finely diced red onion 1 lime, juiced 1 tablespoons canola oil 3 tablespoons chopped fresh cilantro leaves Salt Freshly ground black pepper 1/2 a diced red pepper Fresh Salsa For the hot dogs: 4 great grillers or Bun Masters 4 hot dog buns, split 3/4 of the way through 1 1/2 cups grated Cheddar 4 pickled jalapenos, thinly sliced blue corn tortilla chips, coarsely crumbled Directions: For the guacamole: Combine first nine ingredients. Season with salt and pepper. For the Grillers: Heat the grill to high. Grill the Grillers, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 15 seconds. Place Grillers in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips. Sausage And Warm Potato Salad Supper submitted by: Roger Wood Foods Servings: 2 servings Ingredients: 4 fully cooked Roger Wood Lumberjack smoked sausages(sliced) 2 tablespoons olive oil 2 1/2 cups packaged refrigerated diced potatoes with onion (about 12 ounces)1/2 cup coarsely chopped red onion 2 tablespoons chopped fresh parsley 2 tablespoons white wine vinegar Directions: Using toothpick, pierce sausages in several places. Transfer to medium skillet; add enough water to reach depth of 1/4 inch. Bring water to boil over high heat. Reduce heat, cover skillet and simmer sausages 5 minutes. Uncover; continue to simmer until water cooks away and sausages are brown and heated through, turning sausages occasionally, about 5 minutes. Transfer sausages to 2 plates. Add enough oil to drippings in skillet to measure 2 tablespoons. Heat over medium-high heat. Add potatoes (with onion) and red onion. Cover; cook until potatoes are golden brown, stirring occasionally, about 5 minutes. Mix in parsley and vinegar. Season with salt and pepper. Spoon potato salad next to sausages. Sausage, Roasted Red Pepper, Arugula Sandwiches Ingredients: 1/4 cup finely chopped green olives Half a tablespoon tablespoon extra-virgin olive oil 2 rolls about the length of sausages, split 2 Roger Wood, fully cooked sausages, split 1/4 cup roasted red peppers, drained and cut into strips 1 cups baby arugula Directions: Combine olives and oil, then spread on bottom halves of rolls. Heat a grill pan or large heavy skillet (not nonstick) over medium-high heat until hot, then heat sausages until hot, about 8 minutes. Make sandwiches on rolls with peppers, sausages, and arugula. Cut in half. |
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