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Pollok's
Pollok's Sausage

**SMOKED SAUSAGE RECIPES**

SPANISH SAUSAGE SUPPER

 

 

 

1/2  Cup Chopped Green Pepper

1/3  Cup Chopped Celery

1/4  Cup Chopped Onion

1      Tablespoon Oil

1      Lb. POLLOK'S SMOKED SAUSAGE, Sliced

2      Cups Water

1      Can (10 oz) Diced Tomatoes and Green Chilis, Undrained

1      Package (6.8 oz) Spanish  Rice and Vermicelli Mix

1/8   Tablespoon Pepper

 

          In a large skillet, sauté green pepper, celery, and onion in oil until tender. Add remaining ingredients; mix well. Cover and simmer for 15 -20 minutes until rice is tender and liquid is absorbed, stirring occasionally. Yield 4 servings. 

 

 

 

 

 

SAUSAGE 'N' BEANS SUPPER

 

 

2    Slices of Bacon, Diced

1    Lb. POLLOK'S SMOKED SAUSAGE, Sliced Bite Size

1    Small Onion, Chopped

1    Can (10.75 oz) Condensed Cream of Chicken Soup, Undiluted

1/2  Cup Water

1/4  Teaspoon Pepper

3     Cup Sliced Cooked Potatoes

1     Cup Frozen Cut Green Beans, Thawed

 

      In a skillet, cook bacon until crisp.  Remove with a slotted spoon and set aside; drain, reserving 1 Tablespoon drippings. Sauté sausage & onion in drippings until onion is tender.  Combine soup, water, and pepper; add to skillet with potatoes and beans. Mix well.  Bring to a boil and then reduce heat.  Cover and simmer for about 10 minutes or until heated through.  Top with bacon. Yield 4-6 servings.

 

 

 

 

COLORFUL KIELBASA

 

 

1     Can (10.75 oz) Condensed Cream of Celery Soup, Undiluted

3/4  Cup Water

1     Tablespoon Oleo

1     Lb. POLLOK'S SMOKED SAUSAGE, Cut into 1/2" Pieces

3/4  Cup Uncooked Long Grain Rice

1     Package (10 oz) Frozen Peas

1     Can (4 oz) Sliced Mushrooms, Drained

1     Cup Shredded Cheddar Cheese

         

         In a skillet, combine soup, water, and oleo; bring to a boil.  Add sausage and rice.  Reduce heat and then cover and simmer for 15-18 minutes or until rice is almost tender.  Stir in peas and mushrooms.  Cover and simmer 15 minutes until rice is tender and peas are heated through.  Sprinkle with cheese.  Cover and let stand until cheese melts.  Yield 4-6 servings.

 

 

 

 

POLISH POTATO & SAUSAGE SOUP

 

 

2     Tablespoons Oleo

1     Lb. POLLOK'S SMOKED SAUSAGE, Sliced

1     Cup Chopped Onion

2     Cups Chopped Celery & Leaves

4     Cups Shredded Cabbage

2     Carrots, Sliced

1     Bay Leaf

1/2  Teaspoon Dried Leaf Thyme

2     Tablespoons Vinegar

1     Tablespoon Salt

1     Tablespoon Beef Bouillon

5     Cups Water

3     Cups Cubed Potatoes

 

          In a large pot, melt oleo.  Add sausage, onion, and celery.  Cook until onion and celery are tender.  Add remaining ingredients, except potatoes.  Cover and cook for 1 1/2 hours.  Add potatoes.  Cover and cook for 20 minutes.

 

 

 

 

CHICKEN & SAUSAGE GUMBO

 

 

1     Bag Frozen Okra (Thawed or Partially Thawed)

2     Tablespoon Oil

1     Small Onion

1     Small Bell Pepper

2     Cloves Garlic

2     Celery Stalks

1     Can Stewed Tomatoes

1     Package Tony Cachere's Creole Seasoning

4-5  Lbs. POLLOK'S SMOKED SAUSAGE

 

          Season chicken breasts with Tony C's seasoning and lightly brown in oil.  Remove chicken and sauté okra, onion, bell pepper, garlic, and celery in remaining oil over low heat for 20 minutes or until okra is no longer 'stringy'.  Add stewed tomatoes and transfer to stock pot.  Add 2-3 quarts of water and season with approximately 2 tablespoons of Tony C's seasoning and black pepper.  Bring to a low boil.  Add cut up chicken, bring to a boil, and reduce heat, simmering for 1 hour.  Add sausage (cut up) and simmer for 20 minutes; skim fat (this will 'tie' all the flavors together).  Serve over cooked rice.

 

 

 

 

POTATO-SAUSAGE CASSEROLE 

 

 

1     Lb. POLLOK'S SMOKED SAUSAGE 

4     Medium Potatoes, Peeled & Cut into 1/2" Pieces

1/2  Medium Onion, Diced

1/2  Bell Pepper, Chopped

1      Can (15 oz) Cream-Style Corn

1/2   Cup Grated Cheddar Cheese

Salt & Pepper to Taste

 

          Spray a 2-quart microwave-safe casserole dish with nonstick cooking spray and set aside.  Cut the sausage into 1/4" slices and cut those into halves or fourths.  In a bowl, combine the sausage and the rest of the prepared ingredients.  Pour into casserole dish.  Microwave on high for about 25 minutes or until potatoes are done.  Stir every 8 minutes.  Yield 4 servings. 

 

 

 

 

SAUSAGE & RICE CASSEROLE

 

1     Lb. POLLOK’S SMOKED SAUSAGE, Sliced

1/2  Onion, Chopped

1     Stalk Celery, Chopped

1     Green Bell Pepper, Chopped

1/2  Cup Uncooked Long Grain White Rice

1     Package (4.5 oz) Chicken Noodle Soup Mix

2     Cups Hot Water

1/2  Cup Slivered Almonds 

 

          Preheat oven to 3500.  In a large skillet over medium high heat, combine the sausage, onion, celery and green bell pepper and sauté for 5 minutes.  Drain any excess fat.  Stir the dry rice in with the sausage and vegetables, and then add the water and the soup mix.  Transfer this mixture to a lightly greased 2 quart casserole dish and top with the almonds.  Bake, covered for 90 minutes.  Yield 6 servings.

 

 

 

 

POLISH REUBEN CASSEROLE

 

2     Cans (10.75 oz) Condensed Cream of Mushroom Soup

1 1/3 Cups Milk

1/2  Cup Chopped Onion

1     Tablespoon Prepared Mustard

2     Cans (16 oz) Sauerkraut, Rinsed & Squeezed Dry

1     Package (8 oz) Egg Noodles

1 1/2 Lbs. POLLOK’S SMOKED SAUSAGE, cut into ˝” Pieces

2     Cups Shredded Swiss Cheese

3/4  Cup Whole Wheat Bread Crumbs

2     Tablespoons Butter, Melted

 

          Preheat oven to 3500.  In a medium bowl combine the soup, milk, onion and mustard.  Mix well and set aside.  Spread sauerkraut into the bottom of a lightly greased 9x13 inch baking dish.  Top with uncooked noodles, then spoon soup mixture evenly over noodles.  Cover all with sausage and top with cheese.  Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.  Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.  Yield 8 servings.

 

 

 

 

SWEET & SOUR SMOKED SAUSAGE

 

1 1/2 Lbs. POLLOK’S SMOKED SAUSAGE, Sliced

1     Green Bell Pepper, Sliced into Long Strips

1     Red Bell Pepper, Sliced into Long Strips

1     Onion, Thinly Sliced

2     Tablespoons Butter

Salt & Pepper to Taste

2     Tablespoons Sweet & Sour Sauce

1     Pinch Ground Cayenne Pepper

1     Dash Hot Pepper Sauce, or to taste

 

          Place the sliced sausage in a large skillet over medium high heat.  Sauté for 5 to 10 minutes, flipping often, until well browned.  Drain excess fat and set sausage aside.  In the same skillet over medium heat, combine the green bell pepper, red bell pepper, onion and butter or margarine and sauté for 10 minutes, or until all vegetables are tender.  Add the sausage and stir together well.  Season with salt and pepper to taste.  Then add the sweet and sour sauce, cayenne pepper and hot pepper sauce.  Reduce heat to low and simmer for 5 to 10 minutes, allowing all the flavors to blend.  Yield 4-6 servings.  Serve with corn, mashed potatoes, and croissant rolls.


**WEDDING SAUSAGE RECIPES**

SAUSAGE PASTA BAKE

 

 

1     Large Ring POLLOK'S WEDDING SAUSAGE

12   Oz Rigatoni Noodles

30   Oz Jar of Spaghetti Sauce

12-16  Oz Shredded Mozzarella Cheese

 

          Boil sausage for 20 minutes.  Cut into bite-size pieces.  Add sausage pieces to spaghetti sauce and simmer.  Meanwhile, boil noodles until tender; drain well.  In a 13 X 9 pan, layer noodles, meat sauce, and cheese.  Repeat layers.  Bake in oven or microwave until hot.


**PAN SAUSAGE RECIPES**

SAUSAGE CHEESE BALLS

 

 

1     Lb. POLLOK'S PAN SAUSAGE, Uncooked

3/4  Cup All-Purpose Baking/Biscuit Mix

8     Oz Shredded Cheddar Cheese

1/4  Cup Finely Chopped Onion

1/4  Cup Finely Chopped Celery

1/4  Teaspoon Garlic Powder

         

          Preheat oven to 375°.  Mix all ingredients in a large bowl.  Form into 1" balls.  Bake on ungreased cookie sheet for about 15 minutes or until golden brown. Yield 3 dozen.

 

 

 

 

ARMADILLO EGGS

 

1    Jar (16 oz) Whole Jalapeno Peppers, Drained

2    Cups Shredded Cheddar Cheese

1    Lb. POLLOK’S PAN SAUSAGE

2    Cans (10 oz) Refrigerated Biscuit Dough 

 

          Preheat oven to 3500.  Slice jalapenos lengthwise to remove seeds. Stuff jalapenos with Cheddar cheese.  Divide ground pork sausage into small balls. Press the sausage balls into thin strips.  Place one stuffed jalapeno onto each strip of sausage. Roll the jalapenos in the sausage, pressing it firmly.  Arrange wrapped jalapenos on a medium baking sheet.  Bake 40 to 50 minutes in the preheated oven, until sausage is evenly brown.  Remove from heat and allow to cool approximately 10 minutes.  Arrange refrigerated biscuit dough on a medium baking sheet. Wrap one sausage and jalapeno roll in each piece of dough.  Bake in the preheated oven 10 to 12 minutes, or until golden brown.  Yield 16 biscuit wraps.

 

 

 

CREAMY SAUSAGE DIP

 

1    Lb. POLLOK’S PAN SAUSAGE

5     Green Onions, Chopped

1     Cup Nonfat Sour Cream

1/2  Cup Low-fat Mayonnaise

1/4  Cup Grated Fat-free Parmesan Cheese

1     Jar (2 oz) Chopped Pimento Peppers

 

          Preheat oven to 3500.  Place sausage in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain sausage and place in a large bowl.  Mix in 4 green onions, nonfat sour cream, low-fat mayonnaise, fat-free Parmesan cheese and pimento peppers.  Transfer sausage mixture to a medium baking dish.  Bake in the preheated oven 20 to 25 minutes, or until bubbly and lightly browned.  Garnish with remaining green onion and serve hot.  Serve with crackers and cocktail toasts.  Yield 3 cups.

 

 

 

SAUSAGE STUFFED MUSHROOMS

 

1/2  Lb. POLLOK’S PAN SAUSAGE

1     Package (8 oz) Cream Cheese, Softened

1     Package (8 oz) Fresh Mushrooms, Stems Removed

 

          Preheat the broiler.  Place sausage in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain and transfer to a medium bowl.  Blend cream cheese with the sausage.  Stuff mushroom caps with the cream cheese and sausage mixture.  Arrange stuffed mushroom caps on a medium baking sheet.  Broil in the preheated oven 2 to 3 minutes, until lightly browned. Yield 10 servings.

 

 

 

 

SAUSAGE EGG MUFFINS

 

1/2  Lb. POLLOK’S PAN SAUSAGE

12    Eggs, Beaten

1/2  Can (4 oz) Chopped Green Chili Peppers, Drained

1     Small Onion, Chopped

1     Teaspoon Garlic Powder

Salt & Pepper to Taste

 

          Preheat oven to 3500.  Lightly grease 12 muffin cups.  Place sausage in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain and set aside.  In a large bowl, combine eggs, chilis, onion, garlic powder, salt pepper and sausage; mix well.  Spoon 1/4 cup of sausage mixture into each prepared muffin cup.  Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.  Yield 1 dozen.


**LIL PORKIE RECIPES**

BROWN SUGAR SMOKIES

 

1     Package (16 oz) POLLOK’S LIL PORKIES

1     Lb. Bacon

1     Cup Brown Sugar, or to taste

 

          Preheat oven to 3500.  Cut porkies in half to shorten.  Cut bacon into thirds and wrap each strip around each sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.  Bake until bacon is crisp and the brown sugar is melted.

 

 

 

 

PIGGY WIGGYS

 

1     Can (10 oz) Refrigerated Crescent Roll Dough

1     Package (16 oz) POLLOK’S LIL PORKIES

 

          Preheat oven to 3750.  Lightly grease a large baking sheet.  Separate crescent rolls.  Flatten rolls and cut into triangles which measure 1 1/2 inches on each side.  Wrap each sausage in a triangle of dough. Place on prepared baking sheet.  Bake in preheated oven for 15 minutes, until golden. 



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