RECIPES
Sausage & Cheese Grits Casserole
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.
Yield: 4 Servings
Source: Betty Crocker
RECIPE INGREDIENTS
- 1 pound bulk pork sausage
- 4 cups water
- 1/2 teaspoon salt
- 1 cup uncooked quick grits
- 1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
- 2 tablespoons butter or margarine
- 3 eggs, beaten
- 1/2 cup milk
COOKING DIRECTIONS
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.
NUTRITION
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.
Sausage Breadsticks
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.
Yield: 4 Servings
Source: Taste of Home
RECIPE INGREDIENTS
- 1 tube (11 ounces) refrigerated breadstick dough
- 8 Blue Ribbon Smoked Sausage
COOKING DIRECTIONS
Separate the dough into eight strips; unroll and wrap one strip around each sausage. Place on an ungreased baking sheet. Bake at 350° for 15-17 minutes or until golden brown. Serve warm.
Editor’s Note: Refrigerated crescent rolls may be used in place of the breadsticks. Follow package directions for baking temperature and time.
NUTRITION
1 serving (2 each) equals 480 calories, 27 g fat (8 g saturated fat), 54 mg cholesterol, 1,446 mg sodium, 39 g carbohydrate, 1 g fiber, 17 g protein.
Sausage & Egg Waffle Tacos
Blue Ribbon Breakfast Sausages are the perfect base for a sausage & egg waffle taco.
Yield: 10 Servings
RECIPE INGREDIENTS
- 10 frozen round buttermilk waffles
- 8 oz. Blue Ribbon Sausage
- 1-1/2 cups eggs, beaten
- Syrup of your choice
COOKING DIRECTIONS
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.
NUTRITION
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.
Houston Egg & Sausage Bake
Blue Ribbon Breakfast Sausages are the perfect base for a sausage & egg bake.
RECIPE INGREDIENTS
- 1 lb. Blue Ribbon sausage
- 9 slices white bread, cubed
- 9 eggs, beaten
- One condensed cream of cheddar cheese soup (11 oz.)
- 3 cups milk
- 1 1/2 tsp salt
- 8 oz. shredded cheddar cheese
COOKING DIRECTIONS
Butter one 3 quart casserole dish and set aside.
Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain and set aside.
Place bread cubes in prepared casserole dish.
Whisk together the eggs, soup, milk and salt; pour over bread cubes. Add sausage and sprinkle with shredded cheese. Cover with foil and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C) and bake for 1 hour.
NUTRITION
Sausage Brunch Braid
The versatile braid can be served at breakfast or as an appetizer or entree.
Yield: 8-10 servings
Source: Taste of Home
RECIPE INGREDIENTS
- 12 ounces Blue Ribbon sausage of your choice
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green pepper
- 1 garlic clove, minced
- 1 package (3 ounces) cream cheese, cubed
- 2 tablespoons chopped green onion tops
- 2 tablespoons minced fresh parsley
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 egg, lightly beaten
COOKING DIRECTIONS
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.
NUTRITION
Bacon Breakfast Pizza
The versatile braid can be served at breakfast or as an appetizer or entree.
Yield: 12 Servings
Source: Lil’ Luna
RECIPE INGREDIENTS
- 6 slices of Blue Ribbon Hickory Smoked Bacon
- 1 tube refrigerated pizza crust
- 1 tablespoon olive oil
- 7 – 8 eggs
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
COOKING DIRECTIONS
Preheat oven to 400°F.
Unroll crust onto a greased baking pan. Spread out and brush with olive oil. Poke fork through out the dough and bake for 7-8 minutes.
While dough is baking, cook bacon in a pan. Once cooked, remove bacon from pan and leave grease in the pan. Chop up bacon and set aside.
Place eggs in a bowl and whisk together. Pour into greased pan and cook until done.
Spoon eggs over crust, sprinkle with cheese and bacon. Bake 4-5 more minutes. Serve warm & enjoy!
Avocado, Bacon & Eggs
Yield: 2 Servings
Source: Lil’ Luna
RECIPE INGREDIENTS
- 1 slice of Blue Ribbon Hickory Smoked Bacon, cooked & crumbled
- 1 medium Avocado
- 2 eggs
- 1 tablespoon of low-fat cheese
- pinch of salt
COOKING DIRECTIONS
Preheat oven to 425°F.
Begin by cutting the avocado in half and removing the pit.
With a spoon, scoop out some of the avocado so it’s a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked Blue Ribbon bacon.
Cook for 14-16 minutes. Serve warm.
Cream Cheese Sausage Crescent Roll Ups
Source: The Diary of a Real Housewife
RECIPE INGREDIENTS
- 1 pound ground Blue Ribbon Pork Breakfast Sausage
- Cream cheese, 1 block (8oz)
- Crescent rolls, 2 packages
COOKING DIRECTIONS
Preheat the oven to 375°F.
Start cooking your Blue Ribbon Pork Breakfast Sausage. Once cooked add cream cheese and mix together until cream cheese is melted.
Roll out crescent rolls and place a spoon full of cooked Blue Ribbon Sausage and cream cheese into each roll and roll it up. Place each roll onto a prepared baking sheet.
Bake for 20 minutes. Your crescent rolls should be nice and golden brown and cooked all the way though.
Sausage & Hash Brown Balls
Yield: Approximately 60 Balls
Source: Plain Chicken
RECIPE INGREDIENTS
- 1 pound ground Blue Ribbon Hot & Spicy Pork Breakfast Sausage, uncooked
- 8 oz cream cheese, softened
- 1 1/2 cups Bisquick
- 1 1/2 cups cheddar cheese, shredded
- 1/2 (30oz) package frozen shredded hash brown potatoes (about 4 cups)
COOKING DIRECTIONS
Preheat oven to 400°F.
Mix all ingredients until well combined. (Recommended: KitchenAid mixer with the dough hook attachment) Roll into 1 1/2-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Bacon Pancakes
Yield: 12 Servings
Source: tbsp.
RECIPE INGREDIENTS
- 12 slices of Blue Ribbon Hickory Smoked Bacon
- 2 cups Original Bisquick mix
- 1 cup milk
- 2 eggs
- Syrup for topping
COOKING DIRECTIONS
Preheat griddle or skillet. Cook Blue Ribbon Hickory Smoked Bacon until crispy and drain on paper towels.
Prepare pancake batter by mixing Bisquick mix, milk, and eggs in a medium bowl.
Place Blue Ribbon Hickory Smoked Bacon strips on griddle or skillet, leaving plenty of room in between them.
Pour pancake mix all around the bacon strip.
Cook for 2-3 minutes per side or until golden brown.
Serve with syrup.
Bacon Cinnamon Rolls
Yield: 5 Servings
Source: Today’s Mamma
RECIPE INGREDIENTS
- 5 slices of Blue Ribbon Hickory Smoked Bacon
- 1 can Cinnabon Pillsbury Cinnamon Rolls (Flaky Supreme)
COOKING DIRECTIONS
Fry or bake the Blue Ribbon Hickory Smoked Bacon slices until they’re done (but still flexible).
Pop open the Cinnabon Pillsbury Cinnamon Rolls.
Un-roll the dough into strips on a cookie sheet (un-roll about half way).
Place a strip ofBlue Ribbon Hickory Smoked Bacon on the dough and roll it back up.
Place together in a pie tin or individually on a baking sheet.
Bake as directed on the package.
Remove from oven and add frosting.
Bacon Huevos Rancheros Tacos
Yield: 2 Servings
Source: Home Chef
RECIPE INGREDIENTS
- 6 slices of Blue Ribbon Hickory Smoked Bacon
- 5 ounces Red Potatoes
- 2 Garlic Cloves
- 1 Yellow Onion
- 1 Roma Tomato
- 3 Cilantro Sprigs
- 1 Lime
- 6 fluid ounces Liquid Egg
- 6 (6 inch) Flour Tortillas
- 2 ounces Cheddar-Jack Cheese, Shredded
COOKING DIRECTIONS
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.
Spicy Sausage Breakfast Casserole
Yield: 6 Servings
Source: The Spruce Eats
RECIPE INGREDIENTS
- 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
COOKING DIRECTIONS
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.
Spicy Sausage & Cheddar Quiche
Yield: 8 Servings
Source: The Spruce Eats
RECIPE INGREDIENTS
For the Crust:
- 1 ⅓ cups all-purpose flour
- ⅛ teaspoon salt
- 4 ounces butter (cold, cut into small pieces)
- 4 to 6 tablespoons water (ice cold)
For the Filling:
- 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)
COOKING DIRECTIONS
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.
Bake for 25 to 35 minutes, until set.
One Skillet Sausage & Veggie Hash
Yield: 4 Servings
Source: Chelsea’s Messy Apron
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage
- 2 large russet potatoes
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 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
COOKING DIRECTIONS
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!)
Smoked Sausage Frittata with Mushrooms & Spinach
Yield: 6 Servings
Source: Ketogasm
RECIPE INGREDIENTS
- 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
- 8 eggs
COOKING DIRECTIONS
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.
Sausage, Pepper & Mushroom Hash
Yield: 6 Servings
Source: Iowa Girl Eats
RECIPE INGREDIENTS
- 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
COOKING DIRECTIONS
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.
Maple Bacon French Toast Bake
Yield: 12 Servings
Source: Taste of Home
RECIPE INGREDIENTS
- 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
COOKING DIRECTIONS
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.
Smoked Sausage & Hash Brown Breakfast Casserole
Source: Yellow Bliss Road
RECIPE INGREDIENTS
- 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)
- 12 eggs
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
COOKING DIRECTIONS
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.
Smoked Sausage Breakfast Scramble
Yield: 8 Servings
Source: My Sequined Life
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage
- 3 tablespoons canola or grapeseed oil, divided
- 3 Russet potatoes, scrubbed and cubed
- 1 medium onion, halved and cut-side brushed with oil
- Salt and pepper, to taste
- 6 eggs, beaten
- ½ cup shredded cheddar cheese
COOKING DIRECTIONS
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.
Bacon & Mushroom Omelettes
Yield: 2 Servings
Source: Taste of Home
RECIPE INGREDIENTS
- 3 slices of Blue Ribbon Hickory Smoked Bacon, chopped
- 4 medium fresh mushrooms, sliced
- 4 large eggs
- ¼ teaspoon salt
- 2 teaspoons butter, divided
- SAUCE
- 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
COOKING DIRECTIONS
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.
Bacon & Egg Muffins
Yield: 3 Servings
Source: Bake at Midnite
RECIPE INGREDIENTS
- 12 slices of Blue Ribbon Hickory Smoked Bacon
- 6 medium eggs
- 3 slices bread any kind
- ½ cup sautéed mushrooms or 6 slices tomato thin slices
- salt & pepper
- thyme oregano or parsley (optional)
COOKING DIRECTIONS
Spray or grease REALLY well a 6-count muffin pan. Really grease it up or the bread or any errant egg white will stick like glue. I’d actually advise using non-stick here.
Partially cook the Blue Ribbon Bacon – it should NOT be cooked to crisp. This will just render a lot of the fat out of it. The bacon should be pliable. Drain on paper towels and cool slightly.
Using a cookie cutter or a glass, cut circles roughly the size of the base of the muffin cup.
If you choose to use mushrooms, drain all but 1 tbs of the bacon fat out of the frying pan. Saute mushrooms for about 5 minutes over medium heat. Set aside.
Preheat oven to 400°F.
Place a bread circle at the bottom of each muffin cup. Now fit 2 slices of bacon loosely around the sides in each cup, overlapping as necessary, lining the sides of the muffin cup, forming a bacon “cup”.
Place about 1 tbs of the mushrooms on top of the bread circle or place sliced tomato on top of the bread circle.
Finally, break egg and add to the bacon-lined cup on top of the mushrooms/tomato. Sprinkle top of each egg with salt, pepper, and a pinch of any of the herbs (or a combo of all of them) on top of each egg.
Bake at 400°F for 15-20 minutes, or until bacon is cooked to crisp–don’t overcook or the bacon will burn!
Mac Attack Cheese Shells & Smoked Sausage
RECIPE INGREDIENTS
- 3 cups reduced-sodium chicken broth
- 2 cups uncooked small pasta shells (8 oz)
- 1 1/2 cups frozen baby sweet peas
- 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
COOKING DIRECTIONS
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.
NUTRITION
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.
Smoked Sausage, Kale & Potato Soup
Yield: 2 Servings, Can Be Doubled
Source: Epicurious
RECIPE INGREDIENTS
- 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
COOKING DIRECTIONS
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.
NUTRITION
Calories 530; Carbohydrates 52g; Fat 19g; Protein 22g; Saturated Fat 6g; Sodium 692mg; Polyunsaturated Fat 3g; Fiber 7g; Monounsaturated Fat 8g; Cholesterol 33mg
Smoked Sausage Fajitas
RECIPE INGREDIENTS
- 2-4 Blue Ribbon smoked sausages, sliced
- 1 green pepper, cut into strips
- 1 red pepper, cut into strips
- 1 onion, sliced into thin rings
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red hot sauce
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Flour tortillas
- Shredded lettuce
- Salsa
- Sour cream
COOKING DIRECTIONS
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.
NUTRITION
Fat 9g; Carbs 7g; Protein 5g; Cholesterol 18g; Sodium 301mg
Sausage Stroganoff
Yield: 6 Servings
Source: Taste of Home
RECIPE INGREDIENTS
- 1 package (12 oz) medium egg noodles
- 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
COOKING DIRECTIONS
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.
NUTRITION
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.
Bacon Spaghetti
Yield: 4 Servings
Source: Taste of Home
RECIPE INGREDIENTS
- 8 ounces uncooked spaghetti
- 1/2 pound bacon strips, chopped
- 1 medium onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
COOKING DIRECTIONS
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.
NUTRITION
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.
Skillet Sausage 'n' Rice
Make this rice and smoked sausage main dish recipe all in one skillet for an easy weeknight meal with very little cleanup.
Source: MyRecipes
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage
- 1 medium-size green bell pepper, chopped
- 1 small onion, chopped 1 garlic clove, minced
- 1 cup chicken broth
- 2 (3.5 oz) bags quick-cooking brown rice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Garnish: chopped fresh parsley
COOKING DIRECTIONS
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.
Bacon Wrapped Meatloaf
Yield: 6 Servings
Source: Self Proclaimed Foodie
RECIPE INGREDIENTS
- 6 slices of Blue Ribbon Hickory Smoked Bacon
- 1 medium sized onion, diced
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 1/2 pounds ground beef
- 1 large egg
- 1 cup bread crumbs
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon spicy brown mustard
- 1/2 cup fried onion pieces
COOKING DIRECTIONS
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.
Beer Risotto with Sausage & Gouda
Yield: 4 Servings
Source: Cherry on my Sundae
RECIPE INGREDIENTS
- 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
COOKING DIRECTIONS
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.
Big Fat Bacon Sliders
Small but sinful burgers dripping with bacon flavor.
Yield: 4 Servings
Source: The Pioneer Woman
RECIPE INGREDIENTS
- 8 slices of Blue Ribbon Hickory Smoked Bacon
- 2 pounds Ground Beef
- 1 teaspoon Seasoned Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Lemon Pepper Or Other Seasoning
- 1 Tablespoon Worcestershire Sauce
- ¼ cups Barbecue Sauce
- 8 slices (shavings) Cheese: Cheddar, Jack, Etc.
- 8 whole Dinner Rolls (or Slider Rolls)
COOKING DIRECTIONS
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.
Grilled Peppers & Sausage
Source: Pocket Change Gourmet
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage
- 3 Bell Peppers, sliced (tri-color; yellow, orange & red)
- 1 tablespoon of our house seasoning (equal parts salt, black pepper, garlic powder and smoked paprika)
- 2 tablespoons of olive oil
COOKING DIRECTIONS
Combine the sliced bell peppers, house seasoning, and olive oil in a bowl and set aside.
Place a foil pan that is large enough to hold the Blue Ribbon Smoked Sausages and peppers on a medium high grill.
Add the Blue Ribbon Smoked Sausage and cook for 10 minutes.
Add the seasoned pepper strips to the pan and cook for 20 minutes or until tender tossing several times as they cook.
Grilled Shrimp & Sausage Kabobs
Source: Taste and Tell
RECIPE INGREDIENTS
- 8 slices of Blue Ribbon Hickory Smoked Bacon
- 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
COOKING DIRECTIONS
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.
Serve with the reserved sauce.
Beer Battered Bacon Grilled Cheese
Yield: 2 Servings
Source: Betty Crocker
RECIPE INGREDIENTS
- 6 slices of Blue Ribbon Hickory Smoked Bacon
- 4 slices rustic white bread
- 2 slices provolone cheese (¾ oz each)
- 2 slices Cheddar cheese (¾ oz each)
- 1 egg
- ¾ cup pale ale beer
- ¼ cup all-purpose flour
- ¼ teaspoon chipotle chili powder
- 1 tablespoon butter
COOKING DIRECTIONS
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.
Sausage & Bread Stuffing
Yield: 12 Servings
Source: Food & Wine
RECIPE INGREDIENTS
- 1 pound ground Blue Ribbon Pork Breakfast Sausage
- 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
COOKING DIRECTIONS
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.
One Pot Sausage Pasta
Yield: 4-5 Servings
Source: Sugar Apron
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced 1/4 inch thick
- 1 tablespoon olive oil
- 1½ cups diced onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 (10 oz) can diced tomatoes
- 8 ounces dry pasta (small pasta)
- ½ cup milk or heavy cream
- 1½ teaspoon salt and pepper, each
- 1 cup shredded Cheddar cheese
- ⅓ cup thinly sliced scallions, for garnish
COOKING DIRECTIONS
Add olive oil to a 4-5 quart saute pan over medium high heat.
Fry the Blue Ribbon Smoked Sausage and onions.
Add garlic and cook until fragrant, about 30 seconds.
Add chicken broth, tomatoes, heavy cream, pasta, and seasonings.
Simmer for 15 minutes, or until pasta is tender.
Remove skillet from heat and stir in ½ cup cheese.
Top with remaining cheese and cover until cheese is melted, spotty brown, and bubbly.
Sprinkle with sliced scallions and serve.
This only makes 4 large servings, so if you are feeding a larger group or want leftovers, I’d recommend doubling the recipe, it’s well worth it! Enjoy!
Sausage & Potato Skillet
Yield: 4 Servings
Source: eatwell101
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage
- 1½ lb small baby potatoes, quartered
- 1 onion, minced
- 1 red bell pepper, sliced
- 4 tablespoons olive oil (or butter, or ghee)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon minced garlic
- 1 teaspoon hot sauce of your choice (we used Sriracha)
- Salt and fresh cracked pepper
- Chopped parsley, for garnish
- Grated Parmesan, optional
COOKING DIRECTIONS
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.
Sausage & Vegetable Kabobs
Yield: 4 Servings
Source: Betty Crocker
RECIPE INGREDIENTS
- ⅔ (14 oz) pack of Blue Ribbon Smoked Sausage, fully cooked, cut into 1-inch slices
- 2 cups fresh cauliflower florets
- 1 small cucumber, halved lengthwise, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 (8 oz) bottle Italian salad dressing
COOKING DIRECTIONS
In large bowl, combine all ingredients; mix well. Cover; refrigerate at least 1 hour to marinate.
To serve, alternately thread cauliflower, cucumber, bell pepper and the Blue Ribbon Smoked Sausage onto eight 8-inch skewers. Discard remaining dressing.
Tuscan Tortellini Soup
Yield: 6 Servings
Source: delish
RECIPE INGREDIENTS
- 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
- Kosher salt
- 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
COOKING DIRECTIONS
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.
Serve with Parmesan.
BBQ Smoked Sausage Chili
Yield: 10 Servings
Source: Let’s Dish
RECIPE INGREDIENTS
- 2 (14 oz) packs of Blue Ribbon Smoked Sausage, sliced
- 6 slices of Blue Ribbon Hickory Smoked Bacon, cooked and crumbled
- 2 (15 oz) cans black beans, drained
- 2 (15 oz) cans pinto beans, drained
- 1 (15 oz) can kidney beans, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 small jalapeño, seeded and diced
- 1 cup barbecue sauce
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 1 tablespoon chili powder
- ⅛ teaspoon cayenne pepper
- 1-2 tablespoons brown sugar
- Salt and pepper, to taste
COOKING DIRECTIONS
Combine all of the ingredients in a large, lightly greased slow cooker. Stir to mix well.
Cook on low for 6-8 hours.
Serve with shredded cheese and chopped green onions, for garnish, if desired.
Pressure Cooker Mac & Cheese
Yield: 4 Servings
Source: Buns in my Oven
RECIPE INGREDIENTS
- 1 (14 oz) packs of Blue Ribbon Smoked Sausage
- 1 teaspoon olive oil
- 1 pound macaroni uncooked
- 4 cups water
- 2 teaspoons dry mustard powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 ounces evaporated milk
- 16 ounces sharp cheddar grated
- 4 ounces Monterey Jack grated
- 1 tablespoon chopped parsley
COOKING DIRECTIONS
Set the Instant Pot or electric pressure cooker to sauté on high. Heat the oil in the pot.
Slice the Blue Ribbon Smoked sausage into 1/4 inch rounds and place in the pot, cooking until browned on each. Remove sausage from the pot and set aside.
Add the macaroni, water, mustard powder, salt, and pepper to the pot.
Place the lid on the pressure cooker and set to sealing.
Cook on manual pressure for 3 minutes.
Quick release the pressure and remove the lid.
Turn the pressure cooker to sauté and stir in the evaporate milk.
Stir in the cheese, one handful at a time, until it’s all melted and combined.
Stir the sausage into the macaroni and cheese, top with parsley, and serve.
Marinated Grilled Summer Veggies & Sausage
Yield: 6 Servings
Source: Whole and Heavenly Oven
RECIPE INGREDIENTS
- ⅔ (14 oz) pack of Blue Ribbon Smoked Sausage, sliced
- 2 medium zucchini sliced
- 2 medium summer squash sliced
- 1 large onion sliced into rings
- 1 lb fresh green beans trimmed
- 1 large sweet pepper sliced
- 1 cup cherry tomatoes halved
MARINADE INGREDIENTS
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons lime juice
- 1 teaspoon coconut sugar or brown sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh minced basil
- 2 tablespoons fresh minced oregano
COOKING DIRECTIONS
Combine veggies and Blue Ribbon Smoked Sausage in a large resealable bag. Set aside.
In a small bowl, whisk all marinade ingredients until smooth. Pour into bag with veggie/sausage mixture, seal bag, and turn several times to coat veggies. Refrigerate veggies 1-2 hours.
Once veggies have marinated, remove from the bag and discard the marinade. Heat a grill to medium-high heat. Place nonstick tin foil on heated grill and evenly spread veggie/sausage on top.
Toss and stir veggies and sausage occasionally on grill until veggies are tender and browned, about 10 minutes. Serve veggies and sausage warm from the grill!
Smoked Sausage & Peppers with Rice
Yield: 4 Servings
Source: Table for Two
RECIPE INGREDIENTS
- 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
COOKING DIRECTIONS
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.
Spicy Smoked Sausage Alfredo Bake
Yield: 8 Servings
Source: Let’s Dish Recipes
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage
- 16 ounces dry pasta
- 3 tablespoons butter
- 2-3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup chicken broth
- 2 cups half and half
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- ½ cup grated Parmesan cheese
- 2 cups grated mozzarella cheese, divided
- 1-2 tablespoons chopped fresh parsley
COOKING DIRECTIONS
Cook pasta according to package directions until just al dente; drain.
While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
Whisk in chicken broth until smooth, then stir in half and half.
Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
Slice Blue Ribbon Smoked Sausage into ¼ inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
Preheat broiler. Pour the pasta mixture into a lightly greased, 9×13 inch baking dish. Top with remaining mozzarella cheese.
Broil for 2-3 minutes, or until cheese is bubbly and golden.
Baked Beans & Smoked Sausage
Yield: 8 Servings
Source: Spicy Southern Kitchen
RECIPE INGREDIENTS
- ⅔ (14 oz) pack of Blue Ribbon Smoked Sausage, sliced
- 2 slices of Blue Ribbon Hickory Smoked Bacon, chopped into ½” pieces
- 1 sweet onion, chopped
- 2 cloves garlic, finely chopped
- 3 (16 oz) cans pork and beans
- ½ cup ketchup
- ⅓ cup packed light brown sugar
- ¼ cup molasses
- 2 tablespoons apple cider vinegar
- 2 tablespoons yellow mustard
- ¼ – ½ teaspoon hot sauce
COOKING DIRECTIONS
Preheat oven to 350°F.
In a Dutch oven, cook Blue Ribbon Bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
Add onion to bacon drippings and cook until soft.
Add garlic and Blue Ribbon Smoked Sausage and cook until sausage is browned.
Stir in remaining ingredients. Bring to a simmer. Place Dutch oven, uncovered, in oven and cook for 45 to 55 minutes, until thick.
Smoked Sausage & Cornbread Stuffing
Yield: 8-10 Servings
Source: People
RECIPE INGREDIENTS
- 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
COOKING DIRECTIONS
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.
Smoked Sausage & Potato Dressing
Yield: 16 Servings
Source: Taste of Home
RECIPE INGREDIENTS
- 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
COOKING DIRECTIONS
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.
Smoked Sausage Triple Grilled Cheese
Yield: 1 Serving
Source: The Creative Bite
RECIPE INGREDIENTS
- 1 piece of Blue Ribbon Smoked Sausage
- 2 Tablespoons butter softened
- 2 slices marble rye bread
- ¼ cup whipped cream cheese
- ¼ cup Gouda shredded
- ¼ cup sharp cheddar shredded
COOKING DIRECTIONS
Spread one side of each slice of bread with a Tablespoon of butter.
On the opposite sides of the bread, spread 2 Tablespoons of cream cheese and top with the shredded cheese.
Slice the Blue Ribbon Smoked Sausage into three pieces lengthwise and cook in a small skillet over medium heat for 2-3 minutes, or until heated through.
Place the sausage on the cheese and bread and fold everything together, butter sides facing out.
Place the sandwich in the same skillet over medium heat and cook covered on each side for 2-3, or until golden brown. Serve immediately.
Spicy Sausage & Penne Casserole
Yield: 5-6 Serving
Source: The Spruce Eats
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Hot & Spicy 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
COOKING DIRECTIONS
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.
Smoked Sausage Tacos
Source: Allrecipes
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage
- 1 tablespoon seasoning for tacos (such as hot, chipotle, pork pastor, etc.)
- 6 corn or flour tortillas
- Fresh salsa
- Chopped cilantro
- Shredded Mexican cheese blend or queso fresco
- Chopped tomatoShredded lettuce
- Chopped jalapeno peppers
- Sour cream
COOKING DIRECTIONS
Cut sausage diagonally in half and slice sausage into 1/4-inch slices.
Add sausage and desired seasoning to a large skillet; cook and stir 4-5 minutes over medium heat until lightly browned.
Heat tortillas according to package directions. Place 1/2 cup sausage mixture into tortilla and fill with desired toppings.
Bacon, Cauliflower & Brussels Sprouts
Yield: 10 Serving
Source: Taste of Home
RECIPE INGREDIENTS
- 1 pound Blue Ribbon Hickory Smoked Bacon, cooked and crumbled
- 2 pounds fresh Brussels sprouts, thinly sliced
- 1 pound fresh cauliflowerets (about 7 cups), thinly sliced
- ¼ cup olive oil
- 1 teaspoon freshly ground pepper
- ½ teaspoon salt
- ⅓ to ½ cup balsamic vinaigrette
COOKING DIRECTIONS
Preheat oven to 375°F. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-in. baking pans.
Roast 20-25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat.
Spicy Sausage & Potato Soup
Yield: 6 Serving
Source: The Spruce Eats
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage
- 3 tablespoons butter
- 1 cup chopped onion
- ½ cup chopped celery
- ¼ cup all-purpose flour
- ½ cup chopped green onions
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
- 1 teaspoon dried leaf basil
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- 3 cups chicken broth
- 2 pounds baking potatoes, peeled and diced
- 1½ cups heavy cream
COOKING DIRECTIONS
In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced Blue Ribbon Smoked Sausage; sauté until the vegetables are tender and sausage is lightly browned.
Stir the flour into the vegetable mixture until smooth and well-blended; stir in green onions, parsley, basil, salt, and pepper. Continue cooking, stirring, for 1 minute. Blend in the chicken broth.
Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender.
Stir in the heavy cream and continue cooking until heated through.
One-Pan Smoked Sausasge & Pepper Hoagies
Yield: 4 Serving
Source: All Things Mamma
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage
- 1 onion sliced into rounds
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 3 tablespoons olive oil
- Salt – to taste
- Pepper – to taste
- Hoagie rolls
- Mustard (optional)
COOKING DIRECTIONS
Preheat oven to 425°F.
Arrange the sausages, pepper and onions in a single layer on a baking sheet.
Drizzle the olive oil over the sausage & vegetables and sprinkle salt and pepper.
Bake for 20-25 minutes until the sausages are brown and the vegetables are cooked.
Cut sausages into 3rds and add to buns.
Top with veggies and mustard (if desired)
Fajita Sausage Quesadillas
Yield: 8 Servings
Source: Parade
RECIPE INGREDIENTS
- 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
- Sour cream
- Chopped cilantro
- Salsa
- Lime wedges
COOKING DIRECTIONS
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.
Cheesy Potato Smoked Sausage Casserole
Yield: 8 Servings
Source: Must Love Home
RECIPE INGREDIENTS
- 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
- pinch cayenne
- 20 ounce refrigerated hash brown potatoes
- 1 cup shredded cheddar cheese
COOKING DIRECTIONS
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.
One Pan Cheesy Smoked Sausage Pasta Skillet
Yield: 5 Servings
Source: Yellow Bliss Road
RECIPE INGREDIENTS
- 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
COOKING DIRECTIONS
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).
Smoked Sausage, Cabbage and Apple Skillet
Yield: 4-6 Servings
Source: Goop
RECIPE INGREDIENTS
- 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
- to serve:
- crusty loaf of bread
- grainy mustard
COOKING DIRECTIONS
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.
Chicken Bacon Tart
Yield: 4 Servings
Source: Taste of Home
RECIPE INGREDIENTS
- ¼ pound Blue Ribbon Hickory Smoked Bacon, cut into thirds
- 2 medium onions, halved and thinly sliced
- 2 medium apples, peeled and thinly sliced
- 1 package (9 ounces) ready-to-serve roasted chicken breast strips
- ¼ cup jalapeno pepper jelly
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- 1 sheet frozen puff pastry, thawed
- ¾ cup shredded cheddar cheese
- ¼ teaspoon pepper
- 1 tablespoon minced fresh parsley
COOKING DIRECTIONS
In a large skillet, cook Blue Ribbon Hickory Smoked Bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.
On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment paper-lined baking sheet. Prick with a fork.
Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.
Bake at 425°F for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.
One Pot Mexican Pasta with Sausage
Yield: 6-8 Servings
Source: The Slow Roasted Italian
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Hot & Spicy Smoked Sausage, sliced into coins
- 3 cups halved grape tomatoes, divided
- 1 large onion, sliced
- 1-2 jalapeños, sliced (to taste)
- 4 garlic cloves, sliced
- 1 pound dry spaghetti
- 2 tablespoons chopped cilantro, divided
- 1½ teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 5 cups water
COOKING DIRECTIONS
Reserve (set aside) 1 cup halved tomatoes and 1 tablespoon chopped cilantro.
Combine remaining ingredients in a large (12″) braising pan or Dutch oven over medium-high heat. Cover and bring to a boil. Once water is boiling, remove the lid and cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking. The liquid will be mostly absorbed when the pasta is finished cooking.
Add remaining tomatoes and cilantro and toss to combine.
Serve and enjoy!
Note: You can substitute green chiles for the jalapeños or leave out the jalapeños completely. You can also finish the sauce with 4 ounces of cream cheese stirred into the pasta. It will help cool down the spiciness and also add a nice creaminess to the pasta.
BBQ Smoked Sausage Flatbread with Gruyere
Yield: 2 Servings
Source: Ways to my Heart
RECIPE INGREDIENTS
- ½ (14 oz) pack of Blue Ribbon Smoked Sausage, grilled and sliced
- 2 flatbreads such as naan
- ½ cup BBQ sauce
- 6 slices of Blue Ribbon Hickory Smoked Bacon, cooked and crumbled
- ½ medium green bell pepper
- 1 pepperoncini
- 2 scallions sliced
- ½ cup mozzarella cheese shredded
- 1 cup gruyere cheese shredded
- fresh parsley or cilantro optional
COOKING DIRECTIONS
Preheat grill or oven to 350°F.
Grill the sausage and peppers until heated through and you get grill marks, about 5-10 minutes. Remove from grill, slice sausage, and chop peppers. Grilling is an optional step, you can use the raw peppers, and un-grilled sausage since it is already fully cooked, the grill just adds great flavor and heats everything through.
Meanwhile, spread the BBQ sauce evenly between the 2 flatbreads. Add chopped scallions, and sprinkle with half of the gruyere cheese. Top with sausage, cooked crumbled bacon, and peppers. Top with remaining gruyere and mozzarella.
Grill or bake flatbreads until cheese is melted, and crust is crisp. Watch closely to avoid burning the bottom of the flatbreads on the grill. If using a fresh dough crust, baking times will vary.
Slice and garnish with fresh parsley or cilantro if desired. Enjoy!
Smoked Sausage Stuffing Muffins
Yield: 12 Servings
Source: Mom Foodie
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage, diced
- 3 celery ribs, diced
- ½ large sweet onion, diced
- ½ sweet red bell pepper, diced
- ¼ cup butter (½ a stick)
- 2 cups chicken broth
- 14 oz bag of cornbread stuffing (or stuffing of choice)
- 2 large eggs, beaten
- non-stick cooking spray
COOKING DIRECTIONS
Preheat your oven to 400°F.
Place a large skillet or Dutch oven over medium-high heat. Once it is hot add the diced Blue Ribbon Smoked Sausage and vegetables along with the butter. Sauté for about 5-6 minutes until the vegetables have softened.
Remove the pan from the burner. Pour in the chicken broth and stir in the stuffing mix. Set aside.
Coat the cups in a muffin tin with non-stick cooking spray.
Beat two eggs and gently stir into the muffin mixture.
Scoop the mixture into the muffin cups. Use you hands to tuck and stray pieces in.
Bake for 15-20 minutes, until top is starting to crisp.
Remove the stuffing muffins from the pan and let them cool a few minutes before serving.
Bacon Wrapped Turkey Breast
Yield: 8 Servings
Source: The Cookie Rookie
RECIPE INGREDIENTS
- 10-12 slices Blue Ribbon Hickory Smoked Bacon
- 1 boneless fresh turkey breast 3 pounds, NOT a full turkey
- 3 quarts cold water
- ½ cup kosher salt
- 1/3 cup granulated sugar
- 10 whole peppercorns optional
COOKING DIRECTIONS
For the Brine:
Combine brine ingredients in a large bowl and stir until salt and sugar dissolve. Submerge the turkey, cover the bowl and refrigerate 24 hours. When ready to cook, remove turkey from brine, discard the brine and pat the turkey dry with paper towels.
For the Turkey when ready:
Set oven to 340°F and spray a rimmed baking sheet and metal cooking rack with non-stick cooking spray. Set the rack over the tray.
Set the turkey on a cutting board and wrap bacon around the turkey. Be sure to cover the entire exposed surface, of the turkey, and secure the Blue Ribbon Bacon in-place with toothpicks.
Place the turkey on the rack, bacon-side up.
Roast the turkey 60 minutes at 340°F. Test the internal temperature of the turkey (the temperature should be 160°F on an instant-read thermometer).
If the turkey isn’t fully cooked, rotate the turkey and bake an additional 15-30 minutes or until the internal temperature reaches 160°F.
*If the bacon isn’t browned, set the oven to broil and cook the turkey just long enough to crisp the bacon.
Transfer the turkey to a cooling rack and remove the toothpicks.
Let the turkey rest 15 minutes before slicing.
Apple Bacon Stuffed Sweet Potatoes
Yield: 4 or 8 Servings
Source: How Sweet Eats
RECIPE INGREDIENTS
- 3 slices Blue Ribbon Hickory Smoked Bacon, chopped
- 4 large sweet potatoes, mostly fat and round
- 2 honey crisp apples, diced
- 3 tablespoons freshly chopped sage
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cinnamon
- 4 ounces goat cheese
COOKING DIRECTIONS
Preheat oven to 350°F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
While potatoes are baking, heat a large skillet over medium heat. Add Blue Ribbon Bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff.
Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!
Whiskey Sausages
Source: Food52
RECIPE INGREDIENTS
- 1 1/4 cups ketchup
- 1/2 cup whiskey
- 1/2 cup brown sugar
- 1/4 cup grated onion
- 2 tsp dried oregano
- 2 lbs. Blue Ribbon smoked sausage
COOKING DIRECTIONS
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.
NUTRITION
Fat 12g; Carbs 10g; Protein 5g; Cholesterol 24g; Sodium 529mg
Bacon Breadsticks
Yield: 12 servings
Source: Taste of Home
RECIPE INGREDIENTS
- 6 Blue Ribbon premium bacon strips, halved lengthwise
- 12 breadsticks (about 5 inches long)
COOKING DIRECTIONS
Wrap a piece of bacon around each breadstick. Place on a rack in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 20-25 minutes or until bacon is crisp.
NUTRITION
1 serving (2 each) equals 156 calories, 14 g fat (5 g saturated fat), 15 mg cholesterol, 220 mg sodium, 4 g carbohydrate, trace fiber, 3 g protein.
Cheese & Bacon Pie
Yield: 16-20 servings
Source: Taste of Home
RECIPE INGREDIENTS
- Pastry for a single-crust pie
- 3 packages (8 oz. each) cream cheese, softened
- 4 eggs, lightly beaten
- 1/4 cup milk
- 1 cup (4 ounces) shredded Swiss cheese
- 1/2 cup sliced green onions
- 6 Blue Ribbon premium bacon strips, cooked and crumbled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper
COOKING DIRECTIONS
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.
NUTRITION
1 serving (1 slice) equals 136 calories
Bacon Quesadillas
Yield: 1 serving
Source: Taste of Home
RECIPE INGREDIENTS
- 1 tablespoon butter, softened
- 2 flour tortillas (6 inches)
- 1/4 cup shredded Colby-Monterey Jack cheese
- 2 bacon strips, cooked and crumbled
- 1 tablespoon salsa
- Sour cream, guacamole and additional salsa, optional
COOKING DIRECTIONS
Butter one side of one tortilla; place in a small skillet, buttered side down. Top with cheese, bacon and salsa. Butter remaining tortilla; place on top, buttered side up.
Cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with sour cream, guacamole and additional salsa if desired.
NUTRITION
1 serving (prepared with reduced-fat butter and reduced-fat cheese; calculated without optional ingredients) equals 388 calories, 23 g fat (10 g saturated fat), 46 mg cholesterol, 1,000 mg sodium, 28 g carbohydrate, 0 fiber, 18 g protein.
BLT Crostini
Source: Betty Crocker
RECIPE INGREDIENTS
- 1/2 cup shredded Swiss cheese (2 oz)
- 1/4 cup mayonnaise or salad dressing
- 2 medium green onions, thinly sliced (2 tablespoons)
- 12 slices (1/4 inch thick) baguette French bread
- 6 slices cooked Blue Ribbon premium bacon, cut in half
- 1/4 cup finely shredded iceberg lettuce
- 4 cherry tomatoes, each cut into 3 slices
COOKING DIRECTIONS
Heat oven to 375°F. In small bowl, mix cheese, mayonnaise and onions. Spread about 1 teaspoon cheese mixture on each bread slice; place on ungreased cookie sheet. Top each with half slice of bacon.
Bake 10 to 12 minutes or until edges of bread are golden brown and cheese is melted.
Garnish each crostini with lettuce and tomato slice.
NUTRITION
Calories80 ( Calories from Fat50), % Daily Value Total Fat6g6% (Saturated Fat2g,2% Trans Fat0g0% ), Cholesterol10mg10%; Sodium120mg120%; Total Carbohydrate5g5% (Dietary Fiber0g0% Sugars0g0% ), Protein3g3% ; % Daily Value*: Vitamin A2%; Vitamin C0%; Calcium4%; Iron0%; Exchanges: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; 1 Fat; Carbohydrate Choices:1/2 *Percent Daily Values are based on a 2,000 calorie diet.
Sausage Turnovers
Yield: 4 Servings
Source: Judy W, Weed, NM
RECIPE INGREDIENTS
- Blue Ribbon sausage
- biscuit
- mustard
- cheese
- sauteed onions
- green chilis or green peppers.
COOKING DIRECTIONS
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).
Sausage Stuffed Jalapeño Poppers
Sausage Stuffed Jalapeño Poppers are a perfect appetizer to prepare ahead of time and pop in the oven about 20 minutes before serving. By soaking the jalapeños, they lose a little heat.
Source: Key Ingredient
RECIPE INGREDIENTS
- 1 pound ground Blue Ribbon Pork Breakfast Sausage
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded cheddar cheese (original recipe used parmesan)
- 1 pound jalapenos, halved lengthwise and seeded
- 1 green onion, finely chopped
COOKING DIRECTIONS
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.
Bacon Burger Bites
Yield: 12 servings
Source: Delish
RECIPE INGREDIENTS
- 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
- kosher salt
- Freshly ground black pepper
- 6 slices mozzarella cheese, cut into small squares
- Pickled Jalapeños, for serving
- Ranch dressing, for serving
COOKING DIRECTIONS
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.
Bacon Wrapped Bourbon Figs
Yield: 2 dozen
Source: MyRecipes
RECIPE INGREDIENTS
- 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
- Wooden picks
COOKING DIRECTIONS
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.
BBQ Bacon Wrapped Brussels Sprouts
Source: The Savvy Kitchen
RECIPE INGREDIENTS
- 2/3 (24 oz) Pack of Blue Ribbon Hickory Smoked Bacon
- 1 (12 oz) bag Brussels sprouts
- 1/2 cup BBQ sauce
COOKING DIRECTIONS
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.
Place back in the oven for 5 minutes.
Remove and serve immediately.
Bacon Wrapped Smokies
Source: Gonna Want Seconds
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Little Smokies
- 15 slices of Blue Ribbon Hickory Smoked Bacon, uncooked, cut into thirds
- 3/4 Cup Brown Sugar
- 1/4 Teaspoon Dried Cayenne Powder
COOKING DIRECTIONS
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.
Bacon Wrapped Avacado
Source: A Spicy Perspective
RECIPE INGREDIENTS
- 8 slices of Blue Ribbon Hickory Smoked Bacon
- 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
COOKING DIRECTIONS
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.
Cheesy Bacon Stuffed Mushrooms
Source: MammaLovesFood
RECIPE INGREDIENTS
- 1/3 (24 oz) pack of Blue Ribbon Hickory Smoked Bacon, cooked until crispy and crumbled
- 16 oz white mushrooms, cleaned with stems removed (about 35 caps)
- 2 cups Mexican blend shredded cheese
- 3 tablespoons mayonnaise
- Garlic salt
COOKING DIRECTIONS
In a bowl mix together the cheese, Blue Ribbon Bacon, and mayo.
Scoop ingredients into mushroom caps and place cheesy side up in a casserole dish. (If you’re making ahead of time, throw them in the fridge or freezer now).
Sprinkle caps liberally with garlic salt and bake at 350°F for about twenty minutes, until cheese is bubbly and starting to brown.
Serve warm and ENJOY!
Bacon Jalapeño Deviled Eggs
Source: Real Housemoms
RECIPE INGREDIENTS
- 6 slices of Blue Ribbon Hickory Smoked Bacon, cooked, crisp, and crumbled
- 12 large eggs, hard-boiled and peeled
- 1 cup mayonnaise
- 1 1/2 teaspoon rice vinegar
- 3/4 teaspoon ground mustard
- 1/2 teaspoon sugar
- 2 jalapenos, seeded and diced
- Paprika, for garnish
COOKING DIRECTIONS
Slice the hard boiled eggs in half, lengthwise
Remove the yolks and put them in a mixing bowl
Mash the egg yolks with a fork
Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
Mix in the jalapenos and Blue Ribbon Bacon
Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag
Fill each egg hole with the mixture
Sprinkle with paprika
Chill until ready to serve
Bacon Wrapped Jalapeño Popper Stuffed Chicken Rollups
Source: The Novice Chef
RECIPE INGREDIENTS
- 8 slices of Blue Ribbon Hickory Smoked Bacon
- 4 thinly sliced chicken breasts
- Salt and pepper, to taste
- 8 Jalapeño Peppers
COOKING DIRECTIONS
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!
Sausage Chips & Honey Mustard Dip
Source: Taste of Home
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage
- 1/3 cup mayonnaise
- 1/4 cup spicy brown mustard
- 2 tablespoons honey
COOKING DIRECTIONS
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.
Bacon Cheddar Ranch Dip
Source: Cooking Classy
RECIPE INGREDIENTS
- 8 slices of Blue Ribbon Hickory Smoked Bacon, cooked until crisp, cooled and crumbled into bits
- 1 (8 oz) package of Neufchatel cheese, softened
- 1 1/4 cups sour cream
- 1 (1 oz) pkg. Hidden Valley® Original Ranch® Dressing Mix
- 1 cup finely shredded sharp cheddar cheese
- 1/3 cup chopped green onions (from about 2)
- Fresh vegetables and crackers, for serving
COOKING DIRECTIONS
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.
Smoked Sausage Corn Dogs
Yield: 8 Servings
Source: She Wears Many Hats
RECIPE INGREDIENTS
- 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
- 2 eggs
- 1 cup buttermilk
- ¼ cup dill pickle juice
COOKING DIRECTIONS
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.
Bacon & Brown Sugar Crackers
Source: Plain Chicken
RECIPE INGREDIENTS
- 1 sleeve Town House crackers (about 24)
- 8 slices of Blue Ribbon Hickory Smoked Bacon, cut in thirds
- 3-4 tablespoons brown sugar
COOKING DIRECTIONS
Preheat oven to 250ºF. Line a rimmed baking sheet with foil and place a cooling rack on top.
Wrap each cracker in a piece of Blue Ribbon Bacon and place it on the rack. Sprinkle with brown sugar.
Bake for 2 hours or until bacon is crispy.
I suggest doubling or tripling this recipe for a crowd.
Smoked Sausage Fritters
Yield: 8 Servings
Source: How to Feed a Loon
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced
- 6 large eggs 4 for batter, 2 for breading
- ½ cup mayonnaise
- 2 tbsp whole grain mustard
- ½ cup onion finely chopped
- 1 cup Panko bread crumbs plus a little extra, if needed
- 2 cups all-purpose flour
- 1 cup corn meal
- 1 tsp Kosher salt
- ½ tsp freshly ground black pepper
- Vegetable oil for frying
- White Alabama Sauce for dipping
- 1 tbsp fresh parsley chopped, for garnish
COOKING DIRECTIONS
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.
Lemony Bacon Artichoke Dip
Yield: 12 Servings
Source: Taste of Home
RECIPE INGREDIENTS
- 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
COOKING DIRECTIONS
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.
Sausage, Cranberry & Cheddar Bites
Yield: 24 Servings
Source: Cooking LSL
RECIPE INGREDIENTS
- ⅔ (14 oz) pack of Blue Ribbon Smoked Sausage, cut into ½” slices
- 4 oz Great Midwest Cranberry Cheddar cheese
- 2 tablespoons vegetable oil
- ⅓ cup cranberry sauce
- 24 appetizer picks
COOKING DIRECTIONS
Heat oil in a skillet. Add Blue Ribbon Smoked Sausage and cook for 3-4 minutes per side, until fully cooked and browned. Transfer to a plate, lined with paper towel.
Cut cheese into small cubes.
Skewer a slice of sausage with a cube of cheese. Add some cranberry sauce over the cheese and serve.
Sausage, Pepper & Cheese Bites
Yield: 4 Servings
Source: Life a Little Brighter
RECIPE INGREDIENTS
- 1 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced
- 8 oz roasted red peppers, chopped into bite-sized pieces
- 6 mozzarella sticks
- Italian dressing for drizzling
- Appetizer picks
COOKING DIRECTIONS
Heat oil in a skillet. Add Blue Ribbon Smoked Sausage and cook for 3-4 minutes per side, until fully cooked and browned. Transfer to a plate, lined with paper towel.
Cut cheese into small cubes.
Skewer 1 piece of smoked sausage, 1 piece of pepper, and 1 piece of cheese onto toothpicks. Repeat process with remaining ingredients.
Drizzle plate with Italian dressing.
Bacon Cream Cheese Pinwheels
Yield: 2 Dozen
Source: Taste of Home
RECIPE INGREDIENTS
- 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
COOKING DIRECTIONS
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.
Smoked Sausage Bites
Source: Yellow Bliss Road
RECIPE INGREDIENTS
- ½ (14 oz) pack of Blue Ribbon Smoked Sausage
- 1 package Refrigerated Crescent Rolls
- Honey Mustard Dip
- 2 parts Spicy Mustard
- 1 part Honey
COOKING DIRECTIONS
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.
Pecan Bacon
Yield: 1 Dozen
Source: Taste of Home
RECIPE INGREDIENTS
- 12 slices of Blue Ribbon Hickory Smoked Bacon
- ¼ cup packed brown sugar
- ¼ cup finely chopped pecans
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon pepper
COOKING DIRECTIONS
Preheat oven to 375°F. Place the Blue Ribbon Bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake until lightly browned, 16-18 minutes.
Remove bacon from pan. Discard drippings from pan, wiping clean if necessary.
In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan.
Bake 8-10 minutes longer or until caramelized. Remove immediately from pan.
Blue Cheese & Bacon Stuffed Peppers
Yield: 1 Dozen
Source: Taste of Home
RECIPE INGREDIENTS
- 3 slices of Blue Ribbon Hickory Smoked Bacon, cooked and crumbled
- 3 medium sweet yellow, orange or red peppers
- 4 ounces cream cheese, softened
- ½ cup crumbled blue cheese
- 1 green onion, thinly sliced
COOKING DIRECTIONS
Cut peppers into quarters. Remove and discard stems and seeds. In a small bowl, mix cream cheese, blue cheese, Blue Ribbon Bacon and green onion until blended.
Grill peppers, covered, over medium-high heat or broil 4 in. from heat until slightly charred, 2-3 minutes on each side.
Remove peppers from grill; fill each with about 1 tablespoon cheese mixture. Grill until cheese is melted, 2-3 minutes longer.
Pimento Cheese & Bacon Crostini
Yield: 40 crostini
Source: Food & Wine
RECIPE INGREDIENTS
- 4 slices of Blue Ribbon Hickory Smoked Bacon, cooked and crumbled
- 2 ½ cups shredded extra-sharp white cheddar cheese
- 2 ½ cups shredded extra-sharp orange cheddar cheese
- One 7-ounce jar pimientos, drained and finely chopped
- 3/4 cup mayonnaise
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- Cayenne pepper
- 40 slices baguette, toasted
COOKING DIRECTIONS
In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.
Preheat the oven to 400° Spread the pimento cheese on the toasts, top with the Blue Ribbon Bacon and bake until the cheese is melted and browned, about 2 minutes. Serve.
Smoked Sausage Wreath
Yield: 12-14 servings
Source: Food & Wine
RECIPE INGREDIENTS
- 2 (14 oz) pack of Blue Ribbon Smoked Sausage, cut into 2-inch lengths
- Two 7 to 8-ounce sheets frozen puff pastry, thawed
- ¼ cup lingonberry or red currant jam
- Flaky sea salt and freshly ground black pepper
- 1 large egg beaten with 1 teaspoon water to form an egg wash
- Fried fresh bay leaves, for garnish (see Note)
- Fried thyme sprigs, for garnish (see Note)
- Fried rosemary sprigs, for garnish (see Note)
COOKING DIRECTIONS
On a lightly floured work surface, roll out one sheet of puff pastry to a 9-by-14-inch rectangle. Using an inverted 14-inch bowl as a guide, cut a half circle out of the pastry. Using an inverted 8-inch bowl as a guide, cut a smaller half circle out of the larger one to form half the ring of the wreath. Repeat with the remaining sheet of puff pastry. Arrange the ring halves in a wreath shape on a large unrimmed baking sheet lined with parchment paper, pressing the ends together to seal. Cut the pastry scraps into 2-by-4-inch strips. Transfer the strips to another large baking sheet lined with parchment paper. Freeze all the pastry until chilled, about 15 minutes.
Preheat the oven to 400°F. Using a pastry brush, brush off any excess flour from the pastry wreath and strips. Using a small spoon, spread the lingonberry jam in the center of the pastry wreath. Arrange the Blue Ribbon Smoked Sausage pieces on the jam to form a circle. Using a pastry brush, lightly coat the inner and outer rings of the pastry wreath with egg wash. Lay the pastry strips over the sausage, leaving space between the strips to allow the steam to escape. Press the inner and outer edges of the wreath to flatten the pastry, then decoratively pinch the edges to seal. Freeze the smoked sausage wreath until chilled, about 15 minutes.
Brush the smoked sausage wreath with egg wash, then season with sea salt and black pepper. Bake for 25 to 30 minutes, until the pastry is golden and puffed. Let stand for 15 minutes, then decoratively tuck fried bay leaves, and thyme and rosemary sprigs into the wreath. Serve with mustard or additional lingonberry jam.
Note: In a large deep skillet, heat ½ inch canola oil until just shimmering. Fry fresh herbs (bay leaves, and thyme and rosemary sprigs) in batches until the sizzling stops, about 20 seconds. Transfer to paper towels to drain and crisp; season with salt.