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

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

RECIPE INGREDIENTS

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

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

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

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

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

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)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Yield: 2 Servings
Source: The Food Hussy

RECIPE INGREDIENTS

• 2 Blue Ribbon Smoked Sausage links
• 1/3 bag tater tots or crispy crowns (10-15 per person)
• 1 yellow pepper, diced into 1″ pieces
• 4 oz mushrooms, sliced
• 2 tsp Creole Seasoning

COOKING DIRECTIONS

Yield: 5 Servings
Source: Taste of Home

RECIPE INGREDIENTS

• 6 slices Blue Ribbon Hickory Smoked Bacon, chopped
• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 1 cup panko bread crumbs
• 2 plum tomatoes, chopped
• 1/4 cup minced fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon butter, melted
• 5 haddock fillets (6 ounces each)
• 2 tablespoons lemon juice
• 1/4 teaspoon salt

COOKING DIRECTIONS

Yield: 4 Servings
Source: Salt & Lavender

RECIPE INGREDIENTS

• 1 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced
• 8 ounces uncooked pasta
• 1 tablespoon olive oil
• 1/2 medium onion chopped
• 2 cloves garlic minced
• 1 cup chicken broth
• 8 ounces cream cheese (block of Philly) softened
• 1/4 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes optional
• 1/2 cup corn (use canned or already cooked corn cut off the cob)
• Salt & pepper to taste

COOKING DIRECTIONS

Yield: 4 Servings
Source: Picky Palate

RECIPE INGREDIENTS

• 5–6 slices of Blue Ribbon Applewood Smoked Bacon, cooked and chopped
• 8 cups fresh arugula leaves
• 2 cups sliced fresh strawberries
• 1 1/2 cups fresh blueberries
• 2 ears corn grilled/charred then kernels removed
• 1/2 cup feta cheese
• 1/2 cup glazed pecans
• Honey Vinaigrette
  • 1 cup olive oil
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons spicy brown mustard
  • 4 tablespoons honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

COOKING DIRECTIONS

Yield: 4 Servings
Source: Bake at Midnight

RECIPE INGREDIENTS

• 1 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced 1/4-inch thick
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion chopped
• 1 small red bell pepper seeded and chopped
• 2 cups broccoli florets
• 1 1/2 cups cooked rice
• 1 tsp garlic powder
• 1 tsp onion salt
• 1/4 tsp pepper
• 1 cup shredded extra-sharp cheddar cheese

COOKING DIRECTIONS

Yield: 8 Servings
Source: Delish

RECIPE INGREDIENTS

• 1 (14 oz) pack of Blue Ribbon Smoked Sausage
• 2 packages Italian pizza crust (12-inch)
• 2/3 cup prepared barbecue sauce
• 3/4 cup plum tomatoes (seeded, chopped)
• 1 cup red onion (thinly sliced)
• 1 green bell pepper (chopped)
• 3 cups shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese

COOKING DIRECTIONS

Yield: 12 Servings
Source: Blackberry Babe

RECIPE INGREDIENTS

• ½ (16 oz) roll of Blue Ribbon Summer Sausage
• 1 (16 oz) package rotini pasta, or pasta of choice
• 1 cup broccoli, chopped
• ½ red onion, minced
• 1 cup grape tomatoes, halved
• 1 can sliced olives, drained
• 1 cup cubed cheddar cheese
• Dressing
  • ¾ cup mayonnaise
  • ½ cup Italian dressing
  • 2 teaspoon sugar (or more, to taste)
  • Salt and pepper to taste

COOKING DIRECTIONS

Yield: 8 Servings
Source: The Spruce Eats

RECIPE INGREDIENTS

• 1 (14 oz) pack of Blue Ribbon Smoked Sausage
• 1 medium onion
• 2 small carrots
• 1 bell pepper (any color)
• 2 tablespoons olive oil (or a combination of oil and butter)
• 1/2 cup diced celery
• 2 cloves garlic (minced)
• 1/2 cup baby lima beans (frozen)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon dried leaf basil
• 4 cups chicken stock
• 1 (15 oz) can great northern beans (drained and rinsed)
• 1 (15 oz) can navy beans (drained and rinsed)
• 1 (15 oz) can small red beans (drained and rinsed)
• 1 tablespoon fresh parsley (chopped)
• Seasoned croutons, optional

COOKING DIRECTIONS

Gather the ingredients.

Peel the onion and chop it coarsely.

Peel and dice the carrots.

Slice the bell pepper in half lengthwise and remove the seeds and ribs. Cut into 1/4-inch dice.

Heat the olive oil in a stockpot or Dutch oven over medium heat.

Add the onion and sauté for about 3 minutes.

Add the carrots, bell pepper, celery, minced garlic, and Blue Ribbon Smoked Sausage and cook for 2 more minutes. If the sausage is fatty, drain off excess fat.

Add the lima beans, salt, pepper, basil, and chicken stock.

Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 30 minutes.

Add drained and rinsed beans. Simmer uncovered for about 10 minutes longer.

Stir in the chopped parsley. Spoon the soup into serving dishes and serve. If desired, top each serving with seasoned croutons.

Yield: 4 Servings
Source: Mommy Musings

RECIPE INGREDIENTS

• 1 (14 oz) pack of Blue Ribbon Smoked Sausage cut into 1″ pieces
• 8 (1oz) packages instant cheddar cheese grits>
• 4 cups water
• 1/2 cup chopped bell peppers

COOKING DIRECTIONS

In a large skillet, saute Blue Ribbon Smoked Sausage, making sure to get a crispy coating on each side.

Prepare instant grits as directed with water.

Combine prepared grits, smoked sausage and bell peppers into 4 individual servings. Enjoy!

Yield: 6 Servings
Source: The Spruce Eats

RECIPE INGREDIENTS

• 6 slices of Blue Ribbon Hickory Smoked Bacon, cooked and crumbled, divided
• 8 ounces cream cheese, softened
• 1/4 cup ranch dressing
• 1/4 cup heavy cream
• 1/2 cup chicken broth
• 2 cups shredded chicken
• 1 1/2 cups cauliflower rice, cooked or frozen
• 1 cup shredded cheddar cheese, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped scallions

COOKING DIRECTIONS

Gather your ingredients. Preheat the oven to 375 °F.

Whisk together the softened cream cheese, ranch dressing, heavy cream, and chicken broth in a large bowl until well combined. Make sure the cream cheese is softened for the easiest mixing.

Add in the shredded chicken, cauliflower rice, and half each of the cheddar cheese and Blue Ribbon Bacon. Stir until the ingredients are all incorporated and the sauce coats the chicken and cauliflower rice. Add salt and pepper to taste.

Grease a large casserole dish, about 9-x 13-inch. Pour in the chicken mixture into the prepared casserole dish and use a spatula to spread it into an even layer. Top with the remaining cheese and Blue Ribbon Bacon crumbles.

Bake for 35 minutes or until the casserole is heated through, bubbly, and golden brown on top.

Top with chopped scallions and serve immediately.

Yield: 4 Servings
Source: Don’t Go Bacon My Heart

RECIPE INGREDIENTS

• 1/2 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced
• 12.3 oz Penne Pasta
• 2x 14 oz good quality Chopped Tomatoes
• 1 oz freshly grated Parmesan, plus more to serve
• 3 fat cloves of Garlic, very thinly sliced
• 3 tbsp Tomato Paste
• 2.5 tbsp good quality Olive Oil
• 2 tbsp finely diced Fresh Parsley, plus extra to serve
• 1 tsp Chilli Flakes, or to taste
• good pinch of Sugar
• Salt & Black Pepper, to taste

COOKING DIRECTIONS

Drizzle your olive oil into a pan over medium heat. Once hot, add Blue Ribbon Smoked Sausage & fry for a few minutes each side until brown.

Push to the edges of the pan then add your garlic & chilli flakes into the centre. Fry for a couple of minutes until the garlic begins to brown. Meanwhile pop your pasta in salted boiling water and cook until al dente, reserving 1/2 cup starchy pasta water just before draining. (This is a key part of the sauce. The starch molecules will help emulsify the olive oil and create the sauce. Important you scoop out the water just before draining so it’s nice and starchy.)

Once your garlic becomes fragrant, add your tomato puree and fry for 1-2 mins, then stir in starchy pasta water. Add your tomatoes then season to taste with salt, pepper and sugar. Allow to simmer for a good 10 mins, or until it slightly thickens.

Add your pasta then stir through your parmesan and parsley. Serve with extra parmesan/parsley and enjoy!

Yield: 8-10 Servings
Source: The Spruce Eats

RECIPE INGREDIENTS

• 6 slices of Blue Ribbon Hickory Smoked Bacon (cooked crisp and crumbled)
• 5 pounds red round potatoes
• 6 eggs (hard cooked, cut in half)
• 1 cup mayonnaise
• 1/2 cup Miracle Whip salad dressing
• 1/4 cup yellow mustard
• 1/3 cup milk
• 1 cup celery (thinly sliced)
• 1/3 cup green onions (sliced)

COOKING DIRECTIONS

Gather the ingredients.

Bring a large pot of salted water to a boil over high heat.

Add the potatoes and boil until tender, about 20 to 30 minutes. Check the potatoes constantly at 20 minutes. When you can stick a fork into the potato easily and it almost slides off the fork, the potato is done.

Place the cooked potatoes on a wire rack until cool enough to handle. Don’t let the potatoes cool completely because if they are still warm when they are put into the dressing, they will absorb more flavor.

While the potatoes are cooking, remove the egg yolks from the hard-cooked eggs and place them in a large bowl.

Mash the yolks using the back of a fork or a potato masher until they are smooth.

Then gradually add about 1/3 cup of the mayonnaise, mixing with the back of a spoon until the dressing is very smooth.

Then beat in all of the remaining mayonnaise, the Miracle Whip, mustard, and milk.

When the potatoes are cool enough to handle but still warm, peel them and cut them into cubes.

Mix the cubed potatoes into the dressing as you work.

Chop the egg whites and add to the salad, along with the celery, green onions, and Blue Ribbon Bacon. Mix gently but thoroughly.

Cover and chill for at least 4 to 5 hours before serving.

Yield: 8 Servings
Source: Spicy Southern Kitchen

RECIPE INGREDIENTS

• 1/2 (14 oz) pack of Blue Ribbon Smoked Sausage, chopped (1 1/2 cups)
• 12 ears fresh corn, shucked
• 1 tablespoon Vegetable oil
• 1 medium sweet onion, chopped
• 1 clove garlic, minced
• 1 cup heavy cream, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 2 teaspoons chopped fresh thyme

COOKING DIRECTIONS

Cut kernels from corn and place in a large bowl. Take the back of a knife and run it down each cob to scrape off the pulp. You should get about 1 1/2 cups of pulp altogether. Place in bowl with kernels.

Heat oil in a 12-inch cast skillet over medium-high heat.

Add Blue Ribbon Sausage and onion, turn heat down to medium, and cook until lightly browned (about 3 minutes).

Add garlic and cook 1 additional minute.

Add corn and stir in 3/4 cup cream and 1/2 teaspoon salt.

Reduce heat, cover and simmer for 15 minutes, stirring occasionally. Remove cover and continue to cook, stirring frequently for 15 to 20 minutes.

Stir in remaining cream, black pepper, crushed red pepper, thyme, and remaining salt.

Cook a few more minutes and remove from heat.

Yield: 8 Servings
Source: What’s In The Pan?

RECIPE INGREDIENTS

• 1 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced
• 1 tablespoon Olive oil
• 2 tablespoons butter
• 1 onion, thinly sliced
• 3 garlic cloves, minced or pressed through garlic press
• Salt, to taste
• ¾ teaspoon freshly cracked black pepper
• 1 ½ teaspoons paprika
• 1.5 to 2 pounds medium-size red skin potatoes, peeled and sliced into ½” thick circles (about 2 ¾ lbs)
• 1 ½ cup chicken stock
• ⅓ cup parsley, chopped

COOKING DIRECTIONS

Heat 1 tablespoon of oil in a large deep skillet. Once the oil is hot, add in the smoked sausage medallions, and brown them for a few minutes until they become a deep brown color. Remove the Blue Ribbon Sausage from the pan and set aside.

To the same pan add in the butter, and allow it to melt; add in the onions, and caramelize those in the butter and sausage drippings, about 5-7 minutes. Now add in the garlic, a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions. Saute for two more minutes.

Next, add in the sliced potatoes, chicken stock and parsley, and stir to combine. Cover the pan with a lid that and simmer on medium-low heat for about 15 minutes. Then, uncover and allow the potatoes to continue to simmer for 10 more minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Finally add the smoked sausage back into the pan, and add a couple more pinches of salt and pepper, if necessary. Serve hot.

Yield: 8 Servings
Source: Diethood

RECIPE INGREDIENTS

• 1 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced into 1-inch rounds
• 1 pound broccoli florets
• 1/2 pound cauliflower florets
• 1 tablespoon vegetable oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 8 ounces cream cheese, room temperature, cut into cubes for easier mixing
• 1/2 cup mayonnaise, or sub plain yogurt or sour cream
• 2 cups shredded mexican blend cheese, divided
• 2 tablespoons dijon mustard
• salt and fresh ground pepper, to taste

COOKING DIRECTIONS

Preheat oven to 400°F.

Lightly grease a 9×13 baking dish; set aside.

Add water to a large pot, filling it about halfway up, and bring to a boil.

Add broccoli florets and cauliflower florets to the boiling water.

Bring to a boil and continue to cook for 3 minutes. Drain well and set aside.

In the meantime, add vegetable oil to a skillet and heat over medium-high heat.

Stir in onions and cook for 2 minutes.

Add garlic and cook for 20 seconds.

Stir in Blue Ribbon Smoked Sausage and cook for 3 minutes, or until browned on all sides. Stir frequently.

Transfer broccoli, cauliflower, plus sausage mixture to previously prepared baking dish.

In a mixing bowl combine cream cheese, mayonnaise, 1 cup shredded cheese, dijon mustard, salt, and pepper; mix until thoroughly incorporated.

Stir the cream cheese mixture into the broccoli mixture; stir around until everything is well combined. Add remaining shredded cheese on top.

Bake for 12 to 15 minutes, or until cheese is melted and top is golden brown.

Remove from oven and serve.

Yield: 4 Servings
Source: Taste of Home

RECIPE INGREDIENTS

• 8 slices of Blue Ribbon Hickory Smoked Bacon
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 plum tomatoes, sliced
• 6 fresh basil leaves, thinly sliced
• 4 slices part-skim mozzarella cheese

COOKING DIRECTIONS

Preheat oven to 400°. Place bacon in an ungreased 15x10x1-in. baking pan. Bake until partially cooked but not crisp, 8-10 minutes. Remove to paper towels to drain.

Place chicken in an ungreased 13×9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in 2 Blue Ribbon Bacon strips, arranging bacon in a crisscross.

Bake, uncovered, until a thermometer reads 165°, 15-20 minutes. Top with cheese; bake until melted, 1 minute longer.

Yield: 6 Servings
Source: Soup Addict

RECIPE INGREDIENTS

• 1/2 (14 oz) pack of Blue Ribbon Smoked Sausage, sliced into 1/4″ rounds
• 1 tablespoon olive oil
• 1 small red onion, diced
• 14 ounces canned diced tomatoes with their juices
• 1 1/2 teaspoons Italian seasoning blend
• 1/2 teaspoon garlic powder
• 1 tablespoon all-purpose flour
• red wine (optional)
• 12 ounces uncooked gnocchi*
• 1 cup chicken broth
• 1 cup chopped or slivered fresh spinach
• 1/2 cup grated Parmigianno reggiano or other aged cheese
• 2 green onions, sliced thinly

COOKING DIRECTIONS

In a large skillet or saute pan, heat the olive oil over medium until the surface shimmers.

Add the Blue Ribbon Sausage and onions, and cook for 5 minutes, until onions are softened and the sausage coins have golden edges.

Pour in the tomatoes with their juices, and sprinkle the Italian seasoning blend and garlic on top. Mix well.

Sprinkle the flour over the tomato mixture, stir, and cook for 2 to 3 minutes, stirring several times.

If using wine, add a quick pour to the pan, and mix well, gently scraping up any vegetable or flour residue from the bottom of the pan.

Add the gnocchi (see * note below).

Pour the chicken broth over the top. The gnocchi won’t be completely covered, but they will be mostly submerged. Stir well and cook for 5 minutes, stirring frequently, flipping the gnocchi as you go.

When the gnocchi are nice and plump, reduce heat to medium-low, and stir in the spinach and grated cheese. The sauce should thicken to a stew-consistency. Top with green onions.

Serve immediately.

*Note: If you can only find a 16 ounce package of gnocchi, you might not want to use the entire package. Or, you can proportionally increase the amount of sausage and chicken broth to make a larger recipe.

Yield: 4 Servings
Source: Judy W, Weed, NM

RECIPE INGREDIENTS

• Blue Ribbon sausage
• biscuit
• mustard
• cheese
• sauteed onions
• green chilis or green peppers.