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.

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.

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.