Polish Sausage and Sauerkraut

1. 2 cups sauerkraut
2. 1 tbsp. Caraway Seed
3. 1/2 cup beef broth
4. 1.5 lb. Wardynski Smoked Polish Sausage
5. 8 Sausage Rolls, warmed
6. 1/4 cup finely chopped onion
7. mustard

Combine the sauerkraut, caraway seed, beef broth and Wardynski's Polish Sausage. Bring to a boil, then lower heat and simmer for about 45 minutes. To serve, place sausage in a bun, cover with sauerkraut and garnish with chopped onion and mustard.

Shepherd's Pie

1. .5 lb. Wardynski's Pre-cooked Italian Sausage; remove casings
2. .5 lb. ground beef
3. 1 cup onion; finely chopped
4. 1 clove garlic; minced
5. 1 tbsp. Chopped Parsley
6. 2 tbsp. butter
7. 1 tbsp. flour
8. .5 cup beef broth
9. 1/4 cup
10. 1/4 tsp salt
11. 1/4 tsp pepper
12. 3 cups mashed potatoes
13. 1 cup shredded cheddar cheese

Pre-heat the oven to 350F.

In a large skillet, brown sausage, ground beef, onion, garlic and parsely. Drain, set aside and remove the drippings form the skillet.

Melt butter in skillet; stir in flour, cooking until it becomes a smooth gravy. Add broth and wine alternatley, stirring to mix evenly. Cook until gravy is thickened.

Add meat to the skillet, blend. Place mixture in a deep dish pie plate, spreading evenly. Top with mashed potatoes.

Bake for 30 minutes or until the potatoes are browned. Sprinkle with cheese and bake until it's melted (approx. 3-5 min.)

Remove from oven and allow to cool. Cut into wedges and serve.

Kielbasa and Pasta

1. 1 lb. Wardynski's Polish Sausage cut into .25" sections
2. 3 tbsp. extra Virgin Olive Oil
3. 1 Medium Onion (chopped)
4. (1/2) medium red bell pepper (chopped)
5. (1/2) medium green bell pepper (chopped)
6. 3 cups sauerkraut (rinsed and drained)
7. 2 tbsp Dijon mustard
8. 1 tsp Caraway seeds
9. 1/4 cup Dry White Cooking Wine
10. 2 tbsp. Fresh Parsely (chopped)
11. 8 oz. Spiral Pasta

Heat Olive Oil in large skillet over medium heat. Add onion and peppers and saute until beginning to brown. Add sauerkraut, mustard and caraway. Saute until heated through. Stir wine and parsley. Cook mixture over drained pasta and serve.

Turkey Polish Sausage Stuffing

1. 8 1/2 cups White Bread (12-13 slices, cubed)
2. 2 1/2 cups Chicken Broth
3. 5 tsp margarine
4. 1 tsp dark Brown Sugar
5. 2 large Red Bell Peppers (about 4 cups diced)
6. 1 Medium Red Bell Pepper
7. 2 Large Ribs Celery (sliced)
8. 1 Large Sweet Apple (cored and diced)
9. 2 tsp Dried Thyme Leaves
10. 1 1/2 tsp Dries Rosemary Leaves
11. 1 lb. Wardynski's Turkey Polish Sausage

Heat oven to 325F

Spread bread cubes into two lareg cookie sheets; bake until lightly toasted and set aside.

In a 12" skillet, heat 1/4 cup chicken broth, 3 tbsp butter and sugar to melt. Add red pepper, onions and celery; covera and cook about 5 minuted until tender.

Uncover; cook 5-8 minutes, stirring occasionally, until broth is absorbed and vegetables are lightly browned. Add apple, thyme, sage and rosemary; cook for one munite, stirring well to mix. Transfer into a large mixing bowl.

Heat in skillet, stirring frequently until golden brown. Drain if necessary, add to mixing bowl along with the bread cubes and remaining chicken broth. Toss well to mix. Spoon stuffing mixture into baking dish, dot with remaining butter. Cover, bake 30 minutes; uncover and bake additional 15 minutes.

Garnish and serve.

Hot German/Polish Potato Salad

1. 1 1/2 lbs. Wardynski Smoked Polish Sausage
2. 10 Medium red potatoes
3. 6 slices Bacon cut in 1/2" pieces
4. 1/2 onion finely chopped
5. 1/4 cup red wine vinegar
6. 1/2 cup water
7. 2 tbsp flour
8. 1 tbsp sugar
9. 1/4 tsp salt
10. 1/4 tsp pepper
11. 1 tsp chopped parsley
12. paprika to garnish

Boil potatoes until fork tender and drain. Cut into 1/2" cubes. In large skillet, cook bacon until crisp. Remove bacon; drain on paper towel. Retain 2 tablespoons of bacon grease.

Saute onion in bacon grease until slightly browned. Add flour, sugar, salt and pepper. Cook, stirring until well blended. Gradually stir in the wine vinegar and water. Cook, stirring until thickened. Slice polish sausage thinly or diced. Add potatoes, polish sausage, parsley and bacon. Mix well. Cook for 3 minutes longer. Transfer to bowl and granish with paprika.

Pasta with Italian Sausage and Butternut Squash

1. 1 medium buternut squash (approx. 1 3/4 lbs)
2. 1 lb. Wardynski Pre-Cooked Italian Sausage Links (casings removed)
3. 1 16oz. pkg. Spiral pasta
4. 1/3 cup Packed fresh basil leaves, chopped
5. 1/4 cup grated Parmesan cheese
6. 1/4 tsp. salt
7. 1/4 tsp. black pepper
8. 3 tbsp. warm water

Cut butternut squash in half and discard seeds. Peel the squash and cut into 1/2 " chunks. Set aside.

Using a nonstick skillet, cook sausage over medium-high heat until brown, stirring frequently to break up sausage. With slotted spoon transfer sausage to bowl. Discard drippings.

Cook pasta according to labeled instructions.

In skillet, add water, butternut squash, salt and black pepper. Cook covered over medium heat, about 10 minutes until tender.

Drain pasta, reserving 3/4 cup pasta cooking water. Return pasta to saucepan, toss with sausage, sqaush, basil, parmesan and reserved pasta water. Garnish with basil.

Polish Sausage Quesadillas

1. 1/2 lb. Wardynski Smoked Polish Sausage
2. 8 6" Flour Tortillas
3. 1/4 lb. Monterey Jack Cheese, shredded
4. 1/4 lb. Jalapeno cheese, shredded
5. 1 jar Mild salsa
6. 4oz. Sour Cream

Thinly slice Polish Sausage and brown over medium-high heat in a non-stick skillet. Remove sausage.

On top of the tortillas, sprinkle with cheese, place sausage on top of the cheese, then sprinkle with Jalapeno cheese. Top each with a flour tortilla.

Heat quesadillas over medium-high heat in the skillet, until golden brown on both sides and the cheese is melted. Serve as wedges with sour cream and salsa.

Baked Eggs with Polish Sausage

1. 4 links Wardynski Smoked Polish Sausage
2. 8 eggs
3. 1/2 cup shredded cheddar cheese
4. Salt and Pepper

Pre-heat oven to 350F

Butter 4 individual casseroles. Cut sausage into small chunks. Place equal amount into each casserole. Break two eggs over sausage in each casserole.

Bake for approximately 20 minutes or until eggs begin to set. Top with cheese and abke 5 minutes or until cheese melts.

Makes 4 individual casseroles.

Stadium Dip

1. 1 lb. Wardynski's Polish Sausage (sliced thick then halved)
2. 4 tbsp. Dijon mustard
3. 6tbsp Horseradish
4. 3 1/2 cups Mild Cheddar Cheese (shredded)
5. 1 cup Real Mayonnaise
6. 1 1/2 cups Chopped green onions

Stir fry sausage for approximately 5 minutes. Set aside. Combine remaining ingredients, pour into skillet with heat set on low until cheese is melted, stirring occasionally. Serve sausage with dip.