This cheesy casserole makes a great brunch dish. Pair it with a bowl of fresh fruit and a side of thickly-sliced Texas toast. “Grits” is simply another name for ground corn and can be bought in several grinds from coars to fine.
Heat oven to 350°F. Spray shallow 3-quart casserole with cooking spray. In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese. Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.
1 Serving Calories425 ( Calories from Fat250), % Daily Value Total Fat28g28% (Saturated Fat13g,13% ), Cholesterol175mg175%; Sodium900mg900%; Total Carbohydrate23g23% (Dietary Fiber0g0% ), Protein20g20% ; % Daily Value*: Vitamin A12%; Vitamin C0%; Calcium20%; Iron10%; Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
Bring out the kid in everyone by preparing pigs-in-a-blanket with sausage links and refrigerated breadsticks. This old-fashioned finger food is a fun addition tp a breakfast buffet. Or make a heaping plateful for a snack.
Blue Ribbon Breakfast Sausages are the perfect base for a sausage & egg waffle taco.
Yield: 10 Servings
10 frozen round buttermilk waffles
8 oz. Blue Ribbon Sausage
1-1/2 cups eggs, beaten
Syrup of your choice
Preheat oven to 400°F. Place 5 waffles on microwave-safe plate. Microwave on HIGH 45 seconds or until waffles are thawed. Repeat with remaining 5 waffles. Fold thawed waffles in half and secure with wooden picks. Place on baking sheet. Bake 5 minutes or until waffles are crisp. Remove from oven; set aside.
Meanwhile, warm sausage in large skillet over medium-high heat 5 minutes or until crumbled and no longer pink, stirring occasionally; drain. Remove from skillet and keep warm. Reduce heat to medium. Add eggs to same skillet; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set.
Remove wooden picks from waffles. Divide sausage evenly between waffles; top evenly with eggs. Drizzle with syrup, if desired.
5 servings (2 tacos each) Calories 311; Total Fat 13 g (Saturated Fat 4 g); Cholesterol 35 mg; Sodium 758 mg; Carbohydrate 26 g; (Dietary Fiber 1 g, Sugars 3 g); Protein 16 g; Percent Daily Values*: Vitamin A 33%; Vitamin C 0%; Calcium 20%; Iron 31%. Percent Daily Values are based on a 2,000 calorie diet.
In a large skillet, cook the sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender; drain. Add cream cheese, green onion and parsley. Cook and stir over low heat until cheese is melted; set aside.
Unroll crescent dough on a greased baking sheet; seal perforations. Roll into a 12-in. x 10-in. rectangle. Spoon sausage mixture to within 3 in. of long sides and 1 in of ends. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternately strips at an angle, forming a braid.
Brush dough with egg. Bake at 350° for 20-25 minutes or until golden brown. Refrigerate leftovers.
1 serving (1 piece) equals 201 calories, 15 g fat (5 g saturated fat), 43 mg cholesterol, 353 mg sodium, 11 g carbohydrate, trace fiber, 5 g protein.
Prepare the Ingredients Cut potatoes into ½” cubes. Mince garlic. Peel and halve onion. Cut halves into a fine dice. Cut Roma tomato into ¼” dice. Stem and coarsely chop cilantro. Zest and halve lime.
Cook Bacon Place Blue Ribbon Bacon on prepared baking sheet, leaving space between each strip. Bake 15-20 minutes, or until desired crispness is reached. Transfer to a paper-towel lined plate, and once cooled, crumble or chop into a medium dice.
Make the Salsa Combine garlic, onion (to taste – start with ¼ cup), tomatoes, 2 tsp. lime juice (to taste), and cilantro (reserving a bit for garnish) in a mixing bowl. Season with a pinch of salt and pepper and set aside.
Cook Potatoes and Eggs Heat 2 tsp. olive oil in a medium pan over medium heat. Add potatoes and cook 10-12 minutes, flipping occasionally, until fork-tender and crispy. Once potatoes have browned, add liquid egg to pan and scramble until eggs form soft curds and no liquid remains, 3-5 minutes. Season with a pinch of salt and pepper. Transfer eggs and potatoes to a plate. Wipe pan clean.
Warm Tortillas Return pan used to cook eggs to low heat. Add flour tortillas one at a time and cover, flipping occasionally, until warm. Alternatively, wrap a stack of six tortillas in a foil packet and place in (off, but still warm) oven for 3-5 minutes afterBlue Ribbon Bacon has finished cooking.
Plate the Dish Divide half the skillet potatoes and eggs among 3 tortillas for one serving and top with bacon and cheese. Garnish with a spoonful of salsa, remaining cilantro, and lime zest.
1 (14 oz) pack of Blue Ribbon Hot & Spicy Smoked Sausage
½ cup chopped onion
½ cup chopped red or green bell pepper
6 large eggs
1½ cups milk
1 teaspoon Creole or Cajun seasoning blend
¼ teaspoon black pepper
1 tablespoon fresh chopped parsley, optional
4 slices bread torn into 1-inch pieces, or use 2 large croissants, sliced sandwich-style and torn
2 medium tomatoes, diced
2 cups shredded Cheddar cheese
Salt and pepper
Heat oven to 350°F (180°C/Gas 4). Butter a shallow 2-quart baking dish.
In a large skillet, cook sliced Blue Ribbon Smoked Sausage with the onion and bell pepper until vegetables are translucent. Whisk eggs with milk in a bowl with the Creole seasoning, pepper, and parsley, if using; set aside.
Arrange the torn bread pieces over the bottom of the buttered baking dish. Sprinkle with the sausage mixture and the diced tomatoes. Top with Cheddar cheese, then pour the egg mixture evenly over the top. Sprinkle with salt and pepper.
Bake the casserole for 35 to 40 minutes, or until it is puffy and lightly browned.
½ (14 oz) pack of Blue Ribbon Hot & Spicy Smoked Sausage
1 tablespoon butter
¼ cup chopped onion
1 tablespoon chopped parsley
1½ shredded cheddar cheese (divided)
4 large eggs
1½ cups half-and-half (or light cream or whole milk)
⅛ teaspoon fresh ground black pepper
½ teaspoon Creole seasoning
1 large tomato (thinly sliced)
Heat oven to 375°F.
In a food processor, pulse the flour and salt to combine. Add the butter pieces and pulse about 7 or 8 times, until the mixture is crumbly. Pulse while adding the cold water until the dough begins to hold together.
Transfer to a floured board and roll out. Fit into a quiche dish.
Cover the crust bottom and sides with foil and add pie weights or beans to the foil to weigh the crust down. Bake for 10 minutes.
Remove from the oven and remove the foil and weights. Set aside to cool.
Melt the butter in a skillet over medium-low heat. Add the onion and sauté for about 4 to 5 minutes, or until lightly browned. Remove the onions to a bowl and set aside.
Thinly slice the Blue Ribbon Smoked Sausage and add it to the skillet. Cook the sausage until hot and lightly browned. Remove the sausage to paper towels to drain.
Meanwhile, in a bowl, whisk the eggs with the milk or cream. Add the pepper and Creole seasoning.
In the partially baked crust, arrange the sausage slices, sautéed onion, and chopped parsley. Cover the sausage mixture with about 1 cup of the shredded cheese. Pour the milk and egg mixture over all.
Top with tomato slices and the remaining shredded cheese.
3 medium bell peppers (whatever color/variety; I used 1 green, 1 red, and 1 yellow, chopped)
1 small yellow onion, diced
1 teaspoon minced garlic
2 teaspoons dried parsley
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and pepper, to taste
Optional: eggs, fresh parsley/green onions
Start by scrubbing and thoroughly washing the potatoes. Dry them and then using a fork, poke holes throughout the potatoes. Place in the microwave for 5 minutes, flip them over and microwave for another 3-5 minutes. Remove and allow to cool.
Meanwhile, prep the Blue Ribbon Smoked Sausage and veggies. Coin the sausage. Chop the peppers and onion (Dice for smaller veggie bites). In a very large dutch oven skillet, add the olive oil and heat over medium-high heat until sizzling. Add in the coined sausage and cook for a 4-5 minutes until lightly browned. Remove to a plate.
Add in the butter, keeping the heat at medium-high. Stir the butter around and add in the veggies — the chopped peppers and onions. While those begin cooking, dice the potatoes (remove skins if desired, I like to leave them on). Add the potatoes in and cook, stirring occasionally, until the veggies are crisp tender and the potatoes have a nice crisp exterior, about 4-7 minutes. Add in the garlic and seasonings: dried parsley, Italian seasoning, paprika, and salt + pepper to taste. (If you want eggs, make 4 “wells” in the hash and crack the eggs into the wells (Add eggs before veggies are finished so they don’t get too browned). Fry until the whites are set/eggs are to your liking and remove + serve immediately).
If desired top with fresh parley or green onions. Add any additional salt and pepper to taste. Enjoy! (If you make this hash without eggs, it stores well and warms up for leftovers great!)
1 (14 oz) pack of Blue Ribbon Smoked Sausage, chopped
1 tsp ghee
4 oz mushrooms sliced
1 clove garlic minced
Salt & pepper to taste
Preheat oven to 400°F.
In a skillet, wilt spinach over medium heat. Remove excess moisture and reserve spinach for the frittata.
Grease a 10-inch cast iron skillet with ghee. Sautee mushrooms, Blue Ribbon Smoked Sausage, and garlic over medium heat. Add in wilted spinach, season with salt and pepper. Distribute the mixture evenly throughout the skillet.
In a medium bowl, whisk eggs with salt and pepper. Pour the seasoned eggs over the mixture in the skillet. Carefully place in the oven and bake for 15 to 20 minutes.
Remove from oven and rest for 5 to 10 minutes before cutting into the frittata.
1 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced
3 Tablespoons extra virgin olive oil, divided
1lb yukon gold potatoes, chopped into ½” cubes
salt and pepper
1 green bell pepper, chopped
½ red onion, chopped
8oz sliced mushrooms
2 cloves garlic, minced
6 large basil leaves, chopped
1 dozen eggs
Preheat a very large cast iron or heavy-bottomed skillet over medium/medium-high heat (6/10 on the heat scale,) then add 2 Tablespoons extra virgin olive oil and potatoes.
Season generously with salt and pepper then saute, flipping occasionally with a spatula, until potatoes are crispy and tender, 12-14 minutes, turning heat down slightly if potatoes begin to burn before they’re tender. Scoop potatoes onto a plate then set aside.
Turn heat to high then add remaining Tablespoon oil to the skillet. Add Blue Ribbon Smoked Sausage, peppers, onions, and mushrooms then season lightly with salt and pepper and saute until vegetables are tender, 10-12 minutes, flipping with a spatula occasionally and turning heat down when vegetables begin to soften.
Add garlic and basil then saute for 1 more minute. Add potatoes back into the skillet then stir to combine.
Meanwhile, cook eggs in a large nonstick skillet then place on top of hash and serve.
1 pound Blue Ribbon Hickory Smoked Bacon, cooked and crumbled
8 cups cubed bread
8 large eggs
2 cups 2% milk
½ cup packed brown sugar
⅓ cup maple syrup
½ teaspoon ground cinnamon
Place bread in a greased 13×9-in. baking dish. In a large bowl, whisk eggs, milk, brown sugar, syrup and cinnamon. Pour over bread. Sprinkle with Blue Ribbon Hickory Smoked Bacon. Refrigerate, covered, 4 hours or overnight.
Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.
1 (14 oz) pack of Blue Ribbon Smoked Sausage, diced
24 ounces frozen hash brown shredded potatoes, thawed
1 green bell pepper diced
1 red bell pepper diced
1 yellow bell pepper diced
½ medium onion diced (about 1 cup)
1 cup milk
1 cup shredded sharp cheddar cheese
½ teaspoon salt
¼ teaspoon pepper
Preheat oven to 350°F. Spray a 13″ x 9″ pan with cooking spray.
In a large skillet oven medium-high heat, add olive oil, then onions and bell peppers. Cook, stirring often, for about 3 minutes. Add Blue Ribbon Smoked Sausage and continue to cook and stir for another 3-4 minutes, or until vegetables are soft. Set aside.
In a large bowl, whisk together eggs, milk, salt and pepper until well combined.
Layer thawed shredded potatoes in the bottom of the pan. (*tip – to thaw quickly, spread out on a cookie sheet and place in the oven while it heats and while you prepare the rest of the ingredients). Top with sausage and pepper mixture, then cheese, then eggs. Use a fork or spoon to stir ingredients together slightly to make sure that the eggs are evenly distributed.
Bake in the 350°F oven for 1 hour. Let cool for 10 minutes before serving.
Can be store in the refrigerator for 3-4 days in a tightly sealed container, or in the freezer for up to 2 months.
*Tip – Prepare casserole and slice into individual portions. Arrange on a cookie sheet, not touching, and freeze. Once frozen place in a sealed freezer bag. Pull out individual portions, wrap in a wet paper towel and heat in the microwave for 2-3 minutes, or until hot.
1 medium onion, halved and cut-side brushed with oil
Salt and pepper, to taste
6 eggs, beaten
½ cup shredded cheddar cheese
Place a large cast-iron skillet on the grill. Preheat grill to high heat. Allow the skillet to heat for 20 minutes or so, until it is very hot.
Add 2 tbsp oil to the skillet. Add cubed potatoes, stirring to coat them evenly with the oil. At this time reduce the grill heat to medium.
Let potatoes cook with the grill lid closed for about 5 minutes, and then place the onion halves (cut-side down) and Blue Ribbon Smoked Sausage on the grill. Let everything cook, occasionally stirring up the potatoes and turning the smoked sausages to ensure they’re grilling evenly.
Once the potatoes have browned on all sides, sprinkle them with salt and pepper to taste and stir to coat evenly. Transfer potatoes to a plate.
Once the onion has charred slightly and the smoked sausages have browned, remove them both from the grill.
Add an additional 1 tbsp of oil to the skillet to coat the bottom. Pour in beaten eggs and cook as you would scrambled eggs on the stovetop. Transfer scrambled eggs to a bowl once done. Immediately add shredded cheddar cheese and toss so the cheese is evenly combined and melts.
To assemble: cut smoked sausages into slices and dice onion. Combine all ingredients in a bowl and enjoy.
3 slices of Blue Ribbon Hickory Smoked Bacon, chopped
4 medium fresh mushrooms, sliced
4 large eggs
¼ teaspoon salt
2 teaspoons butter, divided
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup 2% milk
3 tablespoons shredded cheddar cheese
1 teaspoon shredded Parmesan cheese
1 teaspoon taco seasoning
Optional toppings: shredded lettuce, chopped tomatoes and thinly sliced green onions
In a small nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
In a small bowl, whisk eggs and salt. In a small nonstick skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges.
As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelette in half; slide onto a plate. Repeat for remaining omelette.
Meanwhile, for sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
Stir in cheeses and taco seasoning until cheese is melted. Serve with omelettes and toppings as desired.
1/2 lb Blue Ribbon smoked sausage, cut in half lengthwise, then cut into 1/2-inch pieces
2 cups shredded American & Cheddar cheese blend
3 tablespoons grated Parmesan cheese, if desired
In 3-quart saucepan, heat broth to boiling over medium-high heat. Add pasta shells; heat to boiling. Boil 6 minutes; do not drain. Reduce heat. Stir in peas and sausage. Cover; simmer 3 to 5 minutes or until shells are tender. Remove from heat. Add shredded cheese; toss gently until cheese is melted. Top with Parmesan cheese, if desired.
1 Serving (1 1/2 cups) Calories740 ( Calories from Fat340), % Daily Value Total Fat37g37% (Saturated Fat19g,19% Trans Fat1g1% ), Cholesterol90mg90%; Sodium1450mg1450%; Total Carbohydrate66g66% (Dietary Fiber5g5% Sugars7g7% ), Protein35g35% ; % Daily Value*: Vitamin A30%; Vitamin C4%; Calcium35%; Iron25%; Exchanges:3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:4 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
Yield: 2 Servings, Can Be Doubled Source: Epicurious
4 ounces smoked fully cooked sausage (such as kielbasa or hot links), sliced into rounds
2 3/4 cups canned low-salt chicken broth
3/4 pound small red-skinned potatoes, thinly sliced
1 cup dry white wine
5 cups thinly sliced trimmed kale leaves (about 3/4 of medium bunch) or 3/4 of 10-ounce package frozen chopped kale, thawed, drained
1/4 teaspoon caraway seeds, lightly crushed
Sauté sausage slices in heavy medium saucepan over medium-high heat until beginning to brown, about 3 minutes. Add chicken broth, sliced potatoes and white wine and bring mixture to boil. Reduce heat to medium, cover and simmer until potatoes are almost tender, about 10 minutes.
Add kale and caraway seeds to soup. Simmer soup uncovered until potatoes and kale are very tender, about 10 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve immediately.
Heat a large skillet under medium high heat and saute sausage, peppers, onion, oregano, cumin, frank’s hot sauce, and red pepper flakes. Heat until warmed through, about 8 to 10 minutes and season with salt and pepper to taste. Put mixture into warmed flour tortillas and top with lettuce, salsa, sour cream, and/or whatever other toppings you’d like.
Fat 9g; Carbs 7g; Protein 5g; Cholesterol 18g; Sodium 301mg
1 lb. Blue Ribbon Smoked Sausage, cut into 1/2-inch pieces
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 cup (8 oz) sour cream
2 TSP grated Parmesan cheese
1/4 TSP seasoned salt
1/8 TSP pepper
2 TBS butter, melted
Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage until heated through; drain. Remove with a slotted spoon and keep warm. Combine the soup, sour cream, cheese, seasoned salt and pepper; set aside.
Add butter to skillet. Drain noodles and stir into skillet. Add soup mixture and sausage; toss to coat. Heat through.
1 serving (1 cup) equals 622 calories, 37 g fat (17 g saturated fat), 147 mg cholesterol, 1,441 mg sodium, 47 g carbohydrate, 2 g fiber, 22 g protein.
Preheat oven to 350°. Cook spaghetti according to package directions for al dente. In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil. Drain spaghetti; transfer to a greased 11×7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly.
1 serving equals 159 calories, 6 g fat (2 g saturated fat), 11 mg cholesterol, 498 mg sodium, 18 g carbohydrate, 2 g fiber, 7 g protein.
Cut the Blue Ribbon Smoked Sausages into 1/2-inch slices. Sauté in a large nonstick skillet over medium-high heat 8 to 10 minutes or until lightly browned. Remove sausage slices, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.
Add bell pepper, onion, and garlic to skillet, and sauté over medium-high heat 4 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet, and bring to a boil. Remove rice from cooking bag; add rice, sausage, salt, and pepper to skillet. Reduce heat to medium-low, cover, and cook 5 minutes or until rice is tender. Garnish, if desired.
Preheat oven or grill to 350°F. Line a baking sheet with foil for easy clean up.
Melt butter in saute pan over medium heat. Cook onions until fragrant and slightly brown while stirring occasionally, about 3-5 minutes. Reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat.
In large bowl, combine ground beef, egg, bread crumbs, milk, Worcestershire sauce, thyme, and cooked onions and garlic. Use hands to mix well, but try not to over work the meat. Divide into six equal sized portions and shape into disks.
WrapBlue Ribbon Hickory Smoked Bacon slices around edge of disks. Diameter of meatloaf should be so that the bacon ends just meet or slightly overlap.
In a separate bowl, combine ketchup with mustard and brown sugar. Divide equally and spread over the tops of the mini meatloaves. Sprinkle tops with crispy fried onions.
Bake in preheated oven or grill until Blue Ribbon Hickory Smoked Bacon is just golden, about 1 hour and 15 minutes.
1/2 (14 oz) pack of Blue Ribbon Hot & Spicy Smoked Sausage, sliced
1 tbsp oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 cup arborio rice
12 oz nutty brown ale, room temperature
3 cups chicken stock
1 tbsp butter
1/2 cup grated gouda cheese
salt and pepper
Chopped parsley for garnish
Pour the chicken stock in a medium sauce pot. Keep warm over low heat.
Heat 1 tbsp oil in large sauté pan over medium heat. Add the sliced Blue Ribbon Hot & Spicy Smoked Sausage and sauté until browned, about 3 minutes. Remove with slotted spoon and set aside.
Add chopped onion and garlic to the same pan. Sauté until translucent, about 3-4 minutes. Add the rice and sauté for 1-2 minutes or until there is a slightly nutty aroma.
Add half of the beer and stir until it is fully absorbed. Add the remaining beer and stir until it is fully absorbed. Add a ladle of the chicken stock and cook until fully absorbed, stirring frequently. Continue adding the stock in increments once the rice appears almost dry. Cook until the rice appears creamy and is al dente, about 20-30 minutes total.
Stir in 1 tbsp butter and the grated gouda cheese. Add back the Blue Ribbon Hot & Spicy Smoked Sausage slices. Season risotto with salt and pepper. Garnish with chopped parsley and serve.
Combine meat with all seasoning ingredients. Knead with hands to combine. Form into small-to-medium sized balls.
Cut slices of Blue Ribbon Hickory Smoked Bacon in half lengthwise. Wrap one half around ball of hamburger, pulling slightly to keep taut. Smooth to secure seam. Repeat with other half of the Blue Ribbon Hickory Smoked Bacon, ending seam in the same place.
Place patties, bacon seam side down, on a baking pan with a drip tray sprayed with nonstick cooking spray. Press gently on each patty to flatten as much as you can without squeezing meat out of the edges. Refrigerate for 20 to 30 minutes to firm.
Preheat oven to 400°F.
Brush each patty liberally with barbecue sauce. Bake for 20 to 25 minutes, or until Blue Ribbon Hickory Smoked Bacon is cooked to your specifications.
Remove from oven and lay a cheese shaving on each patty. Serve on a roll with your choice of toppings/condiments.
1 (14 oz) pack of Blue Ribbon Smoked Sausage, cut into ½-inch pieces
1 can (8 oz) pineapple chunks in juice
16 fresh mushrooms
16 large shrimp, peeled and deveined, tails removed
1 large sweet onion, cut into chunks
1 large green bell pepper, cut into chunks
½ cup prepared barbecue sauce
⅓ cup corn syrup
¼ cup ketchup
3 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
½ teaspoon maple extract
¼ teaspoon garlic powder
¼ teaspoon ground ginger
⅛ teaspoon ground coriander
Heat an outdoor grill to medium heat.
Drain the pineapple, reserving the juice in a medium bowl.
Cut the Blue Ribbon Bacon slices in half. Wrap the bacon pieces around each mushroom. On 8 metal or soaked wooden skewers, alternate threading the pineapple chunks, bacon wrapped mushrooms, shrimp, Blue Ribbon Smoked Sausage, onion, and bell pepper.
In the bowl with the pineapple juice, add the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple extract, garlic powder, ground ginger and ground coriander. Whisk to combine. Reserve ⅔ cup for serving. Baste the top side of the kabobs with some of the remaining sauce.
Lightly oil the grill and transfer the kabobs to the grill, basted side down. Baste the opposite side of the kabobs, then close the grill. Cook until the vegetables are tender and the bacon is done, turning and basting occasionally with the sauce, about 10 minutes.
In 12-inch nonstick skillet, cook Blue Ribbon Bacon until crisp; drain on paper towel.
On 2 of the bread slices, place 1 slice provolone cheese, 3 slices of Blue Ribbon Bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.
Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.
Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.
1 stick unsalted butter, plus more for the baking dish
2 pounds good-quality white sandwich bread, cut into 1-inch cubes (20 cups)
4 inner celery ribs, finely diced (1½ cups)
2 large carrots, finely diced (1 cup)
1 sweet onion, finely diced (2½ cups)
2 tablespoons chopped sage
2 tablespoons chopped thyme
3 cups Turkey Stock
Salt and freshly ground pepper
Preheat the oven to 350°F and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.
Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve. Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl. Add the Blue Ribbon sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.
Scrape the Blue Ribbon sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.
Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.
1 teaspoon hot sauce of your choice (we used Sriracha)
Salt and fresh cracked pepper
Chopped parsley, for garnish
Grated Parmesan, optional
In a large cast iron skillet, heat 3 tablespoons oil over medium heat. Add the baby potatoes to the pan and season with salt and pepper. Saute until golden and cooked through, around 10-12 minutes, stirring regularly. Transfer potatoes to a plate and set aside.
In the same skillet with remaining tablespoon oil, brown the sliced Blue Ribbon Smoked Sausage on all sides for around 5 minutes over medium heat. Add garlic, onion and red bell pepper and season with red pepper flakes, Italian seasoning, salt, and pepper. Cook for 2 to 3 minutes, until softened. Deglaze with 1/4 cup stock, stir in the hot sauce and stir to coat the sausage and veggies.
Add the potatoes back to the skillet and mix everything together to reheat potatoes. Adjust seasoning, garnish with chopped fresh parsley and serve immediately with parmesan. Enjoy!
Note: You can pre-cook potatoes in boiling salted water for 8 minutes, this will quicken cooking time in the skillet and ensure an even golden crust on the potatoes.
1½ (14 oz) packs of Blue Ribbon Smoked Sausage, fully cooked, cut into ½-inch slices
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 oz (28 oz) can crushed tomatoes
6 cups chicken broth
1 teaspoon crushed red pepper flakes
Freshly ground black pepper
2 (9 oz) packages refrigerated cheese tortellini
1 oz (15 oz) can white beans, drained
5 oz baby spinach
Freshly grated Parmesan, for serving
In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add Blue Ribbon Smoked Sausage and cook until golden, about 4 minutes, then add garlic and cook until fragrant, 1 minute more. Stir in crushed tomatoes, broth, and red pepper flakes and season generously with salt and pepper.
Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked and flavors start to meld, 18 to 20 minutes.
Stir in white beans and spinach and cook until spinach has wilted, 2 minutes more.
1 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium bell peppers, sliced into strips (your favorite colors)
2 cups white rice
8 ounce can tomato sauce
4 cups chicken broth
½ teaspoon creole seasoning (if you don’t have this, ½ teaspoon of cayenne pepper works too)
Salt and pepper, to taste
In a heavy bottom pan such as a dutch oven, add 1 tablespoon of oil and heat up over medium-high heat. Once hot, add Blue Ribbon Smoked Sausage and let brown on both sides.
Add the onion, garlic, and bell peppers. Cook until softened, about 3 minutes.
Add the rice and slightly toast it in pan before adding the tomato sauce. Add tomato sauce and chicken broth and seasonings. Bring to a boil then reduce to a simmer, cover and let cook for 20-25 minutes, or until rice is done.
1½ (14 oz) packs of Blue Ribbon Smoked Sausage, chopped
2 tablespoons plus ½ teaspoon salt, divided
1 tablespoon plus ¼ teaspoon freshly ground black pepper, divided
1 tablespoon plus ¼ teaspoon cayenne, divided
2½ tablespoons paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoons dried oregano
1 tablespoon dried thyme
¼ cup olive oil
1 cup chopped onions
1 cup chopped scallions
½ cup chopped celery
½ cup chopped green bell pepper
1–1½ tablespoons minced garlic
6½ cups corn bread, crumbled
5 cups reduced-sodium chicken broth
6 tablespoons melted butter
Preheat the oven to 425°F.
To prepare creole seasoning, combine 2 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon cayenne and next 5 ingredients, stirring until well-blended.
To prepare dressing, heat the oil in a large skillet over medium-high heat and add the Blue Ribbon Smoked Sausage. Cook, stirring as needed until browned, about 3 minutes. Add onion, scallions, celery, bell pepper and garlic, and cook 5 minutes longer until the vegetables have softened. Remove from heat.
Add the crumbled corn bread to a large bowl. Stir in the sausage mixture, 1 tablespoon creole seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon cayenne and chicken broth. Mix thoroughly.
Brush a 12-in. skillet or casserole dish with some of the melted butter. Drizzle the remaining butter over the corn bread mixture and stir to combine. Transfer the mixture to the skillet and bake for 1 hour and 30 minutes, stirring and scraping the bottom with a wooden spoon to keep it from sticking, every 20 minutes, until browned on top. Garnish with chopped scallions, if desired, and let stand for 10 to 15 minutes before serving.
⅔ (14 oz) pack of Blue Ribbon Smoked Sausage, chopped
1 tablespoon canola oil
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 small onion, chopped
4 garlic cloves, minced
3 medium red potatoes (about ¾ pound), cubed
3 cups reduced-sodium chicken broth
1 tablespoon chicken bouillon granules
½ teaspoon pepper
1 package (12 oz) seasoned stuffing cubes
Preheat oven to 350°F. In a Dutch oven, heat oil over medium-high heat. Add peppers and onion; cook and stir until peppers are crisp-tender. Stir in garlic; cook 1 minute longer.
Add potatoes, broth, bouillon and pepper. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or just until potatoes are tender. Remove from heat; stir in stuffing cubes and chopped Blue Ribbon Smoked Sausage.
Transfer to a greased 13×9-in. baking dish. Bake 18-22 minutes or until golden brown.
1 (14 oz) pack of Blue Ribbon Smoked Sausage, thinly sliced
8 oz mini penne pasta or elbow macaroni
1/2 cup chopped onion
½ cup chopped red or green bell pepper
2 tablespoons butter
2 tablespoons flour
1½ cups milk
2 cups shredded cheddar cheese
1 teaspoon Creole seasoning
Salt and pepper (to taste)
½ to 1 cup soft fine bread crumbs tossed with 2 to 3 teaspoons melted butter
Cook pasta following package directions; drain, rinse, and set aside.
In a large saucepan or skillet, cook the Blue Ribbon Smoked Sausage with onion and bell pepper until onions are translucent. Remove the sausage mixture to a plate and set aside.
Heat oven to 350°F. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
Melt 2 tablespoons of butter in the same skillet over medium heat; stir in flour until blended. Gradually add the milk and Creole seasoning. Cook, stirring constantly until thickened. Add the cheese and stir until melted. Taste and add salt and pepper, as needed. Stir in the drained pasta and sausage mixture. Spoon into the prepared casserole. Sprinkle bread crumbs over the top of the casserole.
Bake for 30 minutes, or until topping is browned and casserole is bubbly.
1 (14 oz) pack of Blue Ribbon Smoked Sausage, cut into bite-size pieces
1½ Tbsp olive oil
4 sliced red and green bell peppers
1 sliced yellow onion
1 (1.12-oz) packet fajita seasoning
2 minced garlic cloves
1 chopped tomato
8 (8-inch) ﬂour tortillas
¼ cup shredded Mexican cheese blend
Heat olive oil in a large skillet over medium. Add bell peppers, onion and fajita seasoning; cook, stirring, until peppers are very soft, about 20 minutes. Stir in garlic, tomato and Blue Ribbon Smoked Sausage; cook 2 minutes.
Spread sausage mixture on top half of tortillas. Top mixture with cheese; fold bottom over top. Heat lightly oiled skillet over medium and add quesadillas, two at a time. Cook, ﬂipping once, until cheese is melted and tortilla is golden brown, about 2 minutes per side. Slice into wedges; serve warm with sour cream, chopped cilantro, salsa and lime wedges.
1 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced and quartered
5 tbsp unsalted butter, divided
1 medium yellow onion, chopped
1 medium green bell pepper, diced
1 cup sour cream
1 tsp paprika
¼ tsp salt
¼ tsp black pepper
⅛ tsp nutmeg
20 ounce refrigerated hash brown potatoes
1 cup shredded cheddar cheese
Preheat oven to 350°F. Spray or grease 9 x 13 or similar size baking dish.
In a medium skillet, melt 1 tablespoon of butter. Over medium-high heat, saute the onions and green pepper until tender, about 3-5 minutes. Set aside.
In the bottom of a large bowl, mix the sour cream with paprika, salt, pepper, nutmeg and cayenne until distributed. Melt remaining butter and add the bowl along with Blue Ribbon Smoked Sausage, potatoes, cheese, and sauteed vegetables. Stir to combine.
Spread the mixture evenly in the prepared pan. Bake 40 – 45 minutes until golden brown.
Cool casserole 5 minutes before cutting and serving.
1⅓ (14 oz) pack of Blue Ribbon Smoked Sausage, sliced
1 tablespoon extra virgin olive oil
1 cup diced onion about 1 medium onion
1 tablespoon minced garlic about 2-3 fresh cloves
2 cups chicken broth
1 10-ounce can diced tomatoes (with or without chiles) (like rotel)
½ cup milk or heavy cream
8 ounces dry pasta like rotini, penne or farfalle
salt and pepper to taste
1 cup shredded Cheddar-Jack cheese
⅓ cup sliced scallions for garnish
Add olive oil to a 5 quart saute pan over medium high heat. Add onions and Blue Ribbon Smoked Sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
Add chicken broth, tomatoes (undrained), milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender and most of the liquid is absorbed.
Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve. (You could also broil for a couple of minutes to melt the cheese).
1⅓ (14 oz) pack of Blue Ribbon Smoked Sausage, cut on the bias into medium sized pieces
1 tablespoon olive oil
1 medium white onion, diced
½ teaspoon kosher salt
1 green apple, cored and diced
½ teaspoon caraway seeds
½ teaspoon thyme leaves
½ head of green cabbage, shredded
½ cup pilsner or hefewiezen-style beer
1 tablespoon apple cider vinegar
crusty loaf of bread
Heat the olive oil in your pot (you need a wide shallow pan) over medium-high heat, then add the Blue Ribbon Smoked Sausage. Cook until well browned on all sides, then remove from the pan and set aside.
Reduce the heat to medium. Add the onions and salt and stir, scraping up any brown bits from the bottom of the pan. Once the onions have caramelized a bit (about 5 minutes), add the apples, caraway and thyme, and stir well to combine; let them sauté for another few minutes.
Add the cabbage and stir until combined, adding a little extra olive oil as needed. Once the cabbage has cooked down slightly, add the beer to deglaze, and cook for a few more minutes until the sauce is reduced and the alcohol has cooked off. Add the apple cider vinegar and sausages back to the pan, and sauté for another minute.
Serve with crusty bread and a large dollop of grainy mustard.
Combine the ketchup, whiskey, brown sugar, onion, and oregano in medium saucepan. Simmer uncovered for 1 hour, stirring occasionally.
Preheat oven to 325 degrees F. Slice the sausages into 3/8-inch rounds. Brown sausage in large frying pan. Use slotted spoon to transfer browned sausage into roasting pan or baking dish, straining off the grease.
Pour the sauce on the sausages in the roasting pan or baking dish. Stir to combine. Bake uncovered at 325 degrees F for 30 minutes, or until sausages reach internal temperature of at least 165 degrees F.
Fat 12g; Carbs 10g; Protein 5g; Cholesterol 24g; Sodium 529mg
6 Blue Ribbon premium bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
Roll the pastry into a 13-1/2 in. circle. Fit into the bottom and up the sides of an ungreased 9-in. springform pan. Lightly prick the bottom. Bake at 450° for 8-10 minutes or until lightly browned. Cool slightly.
In a large bowl, beat cream cheese until fluffy. Add eggs and milk; beat until smooth. Add cheese, onions, bacon, salt, pepper and cayenne; mix well. Pour into the crust.
Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool 20 minutes. Remove sides of pan. Cut into thin slices; serve warm.
Using canned biscuits (large size) flatten biscuit, to form a large circle, cut a cooked sausage in half, place one half in center of biscuit, cover with browned onions and green peppers, add a bit of your favorite mustard and finish with some shredded cheese. Fold over, to a turnover form, pinch edges closed, bake at 350 till brown (approx. 15 minutes).
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped
Preheat oven to 425°. Place the ground Blue Ribbon Pork Breakfast Sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeño half. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
Tips on seeding the jalapeños. 1) Wear gloves throughout the entire process, then remove right after so you don’t transfer to sink faucet, cabinet handles, etc. 2) I love my little lemon zester tool for seeding but a small melon baller works great too. 3) As you half and seed the jalapeños, put into a bowl of continuous running water. This helps soften to bake better and removes some heat.
8 slices of Blue Ribbon Hickory Smoked Bacon, halved
1 lb. ground beef
1/2 cup bread crumbs
1 large egg, beaten
1 tbsp. barbecue sauce
1/2 tsp. garlic powder
Freshly ground black pepper
6 slices mozzarella cheese, cut into small squares
Pickled Jalapeños, for serving
Ranch dressing, for serving
In a large bowl, combine ground beef, bread crumbs, egg, barbecue sauce and garlic powder. Season with salt and pepper. Roll mixture into tablespoon-sized meatballs.
Heat a large nonstick pan over medium heat. Wrap each meatball in a halved slice of Blue Ribbon Hickory Smoked Bacon. Place meatballs in the skillet and cook on all sides until the bacon is crispy and the meat is cooked to your liking, about 12 minutes.
Top each meatball with a square of cheese. Cover pan with lid and cook until the cheese is melted, about 1-2 minutes. Remove meatballs from pan.
Top each meatball with a slice of pickled jalapeño then stick a toothpick into the center before serving.
12 slices of Blue Ribbon Hickory Smoked Bacon, fully-cooked, cut in half crosswise
12 dried Calimyrna figs
1/4 cup bourbon
1 (2- to 4-oz.) wedge Gorgonzola cheese, cut into 24 pieces
24 pecan halves, toasted
Combine the figs, bourbon and 1 1/2 cups water in a medium saucepan. Cook, covered, over low heat 15 to 20 minutes or until figs are plump and softened. Remove from heat; cool slightly (about 15 minutes). Drain figs; gently pat dry with paper towels.
Preheat oven to 350°F. Cut figs in half lengthwise. Place 1 cheese piece and 1 pecan half on cut side of each fig half. Wrap 1 piece of Blue Ribbon Hickory Smoked Bacon around each fig, and secure with a wooden pick. Place on a wire rack in a 15- x 10-inch jelly-roll pan.
Bake at 350°F for 6 to 8 minutes or until Blue Ribbon Hickory Smoked Bacon is crisp and browned.
2/3 (24 oz) Pack of Blue Ribbon Hickory Smoked Bacon
1 (12 oz) bag Brussels sprouts
1/2 cup BBQ sauce
Preheat oven to 375°F.
Cut the Blue Ribbon Bacon in half lengthwise. Depending on the size of your Brussels sprouts, cut the bacon in strips in half (for larger ones) or in thirds (for smaller ones). Wrap each Brussels sprout with a slice of bacon. Either secure with a toothpick, or place on the baking sheet seam side down.
Bake for 25 minutes or until the bacon is crisp. Remove from oven and spread each Brussels sprout with BBQ sauce.
15 slices of Blue Ribbon Hickory Smoked Bacon, uncooked, cut into thirds
3/4 Cup Brown Sugar
1/4 Teaspoon Dried Cayenne Powder
Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil.
Wrap each Blue Ribbon Smokie with a piece of Blue Ribbon Bacon, overlapping ends, then securing with a toothpick.
Mix brown sugar and cayenne pepper in a shallow bowl then firmly press each smokie in mixture, coating generously.
Place in a single layer on prepared pan and bake in preheated oven for 30 minutes or until bacon is browned. Flip the sausages and contine to cook another 20-30 minutes or until bacon is browned on second side.
2 large firm avocados (Pick two that are almost ripe, but not quite)
1/4 teaspoon Ancho chile powder
1/4 teaspoon Cumin
1/4 teaspoon Salt
Preheat the oven to 450°F. Place a piece of parchment paper on a large rimmed baking sheet and set aside.
Stretch the Blue Ribbon Bacon to elongate the strips. Then cut them in half to create 16 shorter strips. Cut both avocados into 8 wedges each. Gently remove the peel.
Wrap a piece of bacon around each avocado wedge, twice. Make sure you start wrapping on the under side, then end on the under side. Lay the avocado wedges on the baking sheet with the bacon ends tucked underneath.
Sprinkle the wedges lightly with ancho chile powder, cumin, and salt to taste. Bake for 15-20 minutes until the bacon is red and crisp. Cool on a paper towel lined plate to drain off the excess fat. Serve warm or at room temperature.
Preheat oven to 375°F. Grease a small casserole dish with non-stick spray, set aside.
Place chicken breasts in a flat layer on a sheet of parchment paper. Place a second sheet of parchment paper on top. Using a mallet or a rolling pin, gently pound chicken till about 1/2 inch thick.
Season chicken lightly with salt and pepper (keep in mind the bacon will also add salt to the final flavor). Each pounded out chicken breast should be long enough to make two roll ups, so slice them in half.
Wrap chicken around a Jalapeño Pepper. Then wrap with Blue Ribbon Bacon. Place in prepared casserole dish and continue working until all chicken, poppers and bacon are used.
Bake for 35 to 40 minutes, until bacon is crispy and chicken is cooked through. Serve hot!
Preheat oven to 300°F. Place sausage in the freezer for 25 to 30 minutes. When sausage is firm, but not completely frozen, carefully cut, on a diagonal, into very thin slices.
Line two baking sheets with parchment paper. Arrange sausage slices in a single layer on baking sheets. Bake for 15 minutes. Using tongs, turn slices over. Bake 10 to 15 minutes longer or until lightly browned. Drain on paper towels.
In a small bowl, combine the mayonnaise, mustard and honey. Serve with sausage chips.
8slices of Blue Ribbon Hickory Smoked Bacon, cooked until crisp, cooled and crumbled into bits
1(8 oz) package of Neufchatel cheese, softened
1 1/4cupssour cream
1(1 oz) pkg. Hidden Valley® Original Ranch® Dressing Mix
1cupfinely shredded sharp cheddar cheese
1/3cupchopped green onions(from about 2)
Fresh vegetables and crackers, for serving
Place Neufchatel cheese in a medium mixing bowl and using an electric hand mixer whip until smooth. Add sour cream and mix until smooth. Add dressing mix, cheddar cheese, green onions and Blue Ribbon Bacon and stir and fold until well blended*. Serve with vegetables and crackers. Store dip in refrigerator in an airtight container.
*If you’d like to have some of the cheddar, onions and bacon on top of the dip just set some aside before mixing the rest in.
1 (14 oz) pack of Blue Ribbon Smoked Sausage, cut into 8 even pieces
8 wooden corndog skewers (or chopsticks)
vegetable oil for frying at 3-inch depth
¾ cup all-purpose flour, divided
1½ cups cornmeal
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¼ teaspoon ground red pepper
1 cup buttermilk
¼ cup dill pickle juice
Heat up broiler in oven. Spread Blue Ribbon Smoked Sausage on baking sheet and broil for about 3-4 minutes. (Or cook on stovetop in a hot skillet until warmed.) Remove from oven, insert wooden skewer/chopstick into each piece.
Spread ¼ all-purpose flour in a dish, and roll each sausage in flour to lightly coat. Set aside. In a mixing bowl combine remaining flour, cornmeal, baking powder, baking soda, sugar, ground red pepper, eggs buttermilk and dill pickle juice until smooth.
Heat oil stovetop in a heavy bottom tall-sided pan to 375-degrees F. Oil should be at least 3-inch deep.
Dip each skewered sausage in batter to evenly coat. Carefully insert into hot oil and cook 1-2 to minutes each, until golden brown.
Heat your grill to medium heat and cook the Blue Ribbon Smoked Sausages over direct heat until cooked and grill marks appear, approx. 8 minutes. Remove from grill and let cool.
Heat the oil to 350°F.
Cut the cooked sausage down the middle and then again into fourths. Roughly chop.
In a large bowl, mix together the sausage with 4 eggs, the mayonnaise, mustard, onion and bread crumbs. Mixture should be stiff. If necessary, add a little more breadcrumbs until a tight batter is formed.
Use three bowls to set up a dredge station. Place flour in the first bowl. The remaining 2 eggs with 2 tbsp water (combined with a whisk, or fork) in the second bowl. And the bread crumbs, corn meal, salt and pepper mixed together in the third bowl.
Using moist hands, roll together a bite-sized ball of the batter. Roll this in the flour, shaking off excess. Then roll in the egg, letting excess drip off. Then roll in the breadcrumb/corn meal mixture to cover. Place breaded balls on a baking sheet and place in the refrigerator for at least 20 minutes, to firm up.
Remove the beignets from the refrigerator and carefully add 3 to 4 balls to the hot oil with a fork. Carefully move the beignets around in the oil until browned evenly on all sides, about 2 to 3 minutes. Remove with a metal slotted spoon and place on paper towel-lined plate. Repeat with remaining beignets.
Place cooked beignets on a platter and drizzle with Alabama White Sauce and a sprinkle of parsley. Serve at once with more white sauce on the side.
5 slices of Blue Ribbon Hickory Smoked Bacon, chopped
1 can (14 oz) water-packed quartered artichoke hearts, drained and chopped
2 garlic cloves, minced
2 packages (8 oz each) reduced-fat cream cheese
⅓ cup sour cream
½ teaspoon onion salt
¼ teaspoon salt
⅛ teaspoon pepper
2 tablespoons lemon juice
½ cup grated Parmesan cheese
Pita bread wedges, toasted
Preheat oven to 400°F. In a large skillet, cook Blue Ribbon Bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute.
In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half of the bacon.
Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges.
5 slices of Blue Ribbon Hickory Smoked Bacon, cooked and finely chopped
3 ounces cream cheese, softened
2 tablespoons finely chopped onion
1 teaspoon 2% milk
1 tube (8 ounces) refrigerated crescent rolls
Preheat oven to 375°F. In a small bowl, mix cream cheese, onion and milk until blended. On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal.
Spread with cream cheese mixture; sprinkle with Blue Ribbon Bacon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four (1/2-inch) slices. Place on ungreased baking sheets, cut side down.
Bake 12-15 minutes or until golden brown. Refrigerate leftovers.
Preheat oven to 375°F. Prepare muffins pans by spraying the cups generously with cooking spray.
Roll out crescent roll dough and separate in half at the seam, so you have two rectangles each with four triangles. Press the seams of the triangles together, and roll or press the dough out lengthwise. Place a Blue Ribbon Smoked Sausage at one end of the rectangle and roll up in the dough. Press the seam to seal.
Cut the dough wrapped sausages into half inch slices and place one in each muffin cup.
If desired, sprinkle a teaspoon of cheese over each piece.
Bake at 375°F for about 10 minutes. Allow to cool for a few minutes before removing sausage bites from the cups.
For the honey mustard dip whisk together ingredients until smooth. Set aside until ready to serve.
Serve the sausage bites immediately with honey mustard dip.