Sausage Gravy

September 21, 2015 By

Sausage Gravy

Sausage-Gravy

Ingredients

  • 1 pound Dennison Meats ground pork sausage
  • 3 tablespoons bacon grease
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  1. Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet.
  2. Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
  3. Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.

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Filed Under: Pork Sausage, Recipes Tagged With: ,

Sausage, Peppers, Onions, and Potato Bake

September 14, 2015 By

Sausage, Peppers, Onions, and Potato Bake

Sausage-Pepers-Onions-Potato-Bake

Ingredients

  • 2 teaspoons olive oil
  • 2 pounds Dennison Meat Locker Italian sausage, cut into small pieces
  • 1/4 cup olive oil
  • 4 large potatoes, peeled and thickly sliced
  • 2 large green bell peppers, seeded and cut into wedges
  • 2 large red bell peppers, seeded and cut into wedges
  • 3 large onions, cut into wedges
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
  3. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

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Filed Under: Italian Sausage, Recipes Tagged With: ,

Easy Chili

September 1, 2015 By

Easy Chili

Easy Chili

Ingredients

  • 1/2 pound Dennison Meats ground beef
  • 1/2 pound Dennison Meats Beef Sticks
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 1/2 tablespoons chili powder
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 4 teaspoons finely chopped jalapeno chile peppers
  • 1 (29 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (16 ounce) can chili beans, undrained
  • salt and pepper to taste

Directions

  1. In a large saucepan over medium high heat, combine the ground beef and sliced beef sticks, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
  2. Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.

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Filed Under: Beef Sticks, Ground Beef, Recipes Tagged With: , ,

Slow Cooker Baby Back Ribs

August 24, 2015 By

Slow Cooker Baby Back Ribs

BabyBackRibs

Ingredients

  • 3 pounds baby back ribs, trimmed
  • salt and ground black pepper, to taste
  • 1/2 cup water
  • 1/2 onion, sliced
  • 1 clove garlic, minced
  • 1 (18 ounce) bottle barbeque sauce

Directions

  • Prep: 
  • Cook: 4 h 10 m
  • Ready In: 4 h 20 m
  1. Season ribs with salt and pepper.
  2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
  3. Cook on High for 4 hours (or Low for 8 hours).
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
  6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

(source)

Filed Under: Recipes, Ribs Tagged With: ,

Beefy Calzones

August 18, 2015 By

Beefy Calzones
beefy-calzones

Ingredients

  • 1 1/2 tablespoons vegetable oil
  • 4 ounces button mushrooms, chopped (about 2 cups)
  • 1/2 portion Master Meat Mix (about 1 lb. 11 oz.)
  • 5 ounces baby spinach (about 4 tightly packed cups)
  • 1 24-oz. jar marinara sauce
  • 2 pounds frozen pizza dough, thawed
  • 2 cups shredded mozzarella

Preparation

  1. Place a rack in the lowest position in oven and preheat to 450°F. Line 2 large baking sheets with parchment.
  2. In a large skillet, warm oil over medium-high heat. Add mushrooms; sauté until softened, about 3 minutes. Add meat mix and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Add spinach and 1 cup marinara sauce and cook, stirring, until spinach has wilted, about 2 minutes. Remove from heat.
  3. On a lightly floured work surface, divide dough in half. Roll one portion into a large oval, about 13 inches wide by 16 inches long. Spoon half of meat filling onto center of dough, leaving a 2 1/2-inch margin around the edges. Top with 1 cup mozzarella. Fold dough in half along the width and seal; transfer to lined baking sheet. Using a sharp knife, make 3 slits on top of dough. Repeat with remaining dough, filling and cheese.
  4. Bake until crust is golden and filling is bubbling, about 18 minutes. Warm remaining marinara sauce in microwave or in a saucepan over medium-low heat. Remove calzones from oven, slice each into 4 pieces and serve, passing warmed marinara on the side.

Recipe Time

Prep: 25 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 367
Fat 22 g
Satfat 8 g
Protein 22 g
Carbohydrate 20 g
Fiber 3 g
Cholesterol 82 mg
Sodium 1024 mg
Filed Under: Ground Beef, Recipes Tagged With: ,

Bratwurst Stirfry with Wild Rice

August 11, 2015 By

Bratwurst Stirfry with Wild Rice

Ingredients

  • 4 Dennison Wild Rice Bratwurst poached and sliced into 1inch pieces on the bias
  • 1 Onion, julienne sliced
  • 1 Carrot, julienne cut
  • 1 Green Bell Pepper, julienned cut
  • 1 Red Bell Pepper, julienne cut
  • 2 Cups Red Cabbage, thinly sliced
  • 2 garlic cloves, minced
  • Salt & Pepper, to taste

Sauce:

  • 4 Tbsp Soy Sauce
  • 2 Tbsp Orange Juice
  • 1 tsp Dried Basil
  • Wild Rice:
  • 2 Cups Wild Rice
  • 5-6 Cups Chicken Stock (follow package instructions)Instructions
  1. Cook rice 45-60 minutes until tender and kernels start to open
  2. Whisk together soy sauce, orange juice and basil, set aside
  3. When rice is done set aside and cover, keep warm
  4. Heat oil in wok or skillet
  5. Add bratwurst and sauté until browned, transfer to plate and keep warm
  6. Add a little more oil and heat if needed
  7. Add Cabbage and sauté 3-4 minutes
  8. Add carrot, onion, red & green pepper and sauté 2-3 minutes
  9. Add garlic and sauté until fragrant
  10. Add bratwurst and sauce, toss to coat and heat through
  11. Salt & Pepper to taste
  12. Serve on bed of Wild Rice, enjoy

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Filed Under: Bratwurst, Recipes Tagged With: ,

Skillet Beans ‘n Weiners

July 25, 2015 By

Skillet Beans ‘n Weiners

Skilletbeansandweiners

INGREDIENTS

SERVINGS 6

  • 2 (16 ounce) cans pork and beans (drained)
  • 1⁄3 cup chopped sweet onion
  • 4 slices Dennison Meats bacon, diced
  • 1 (16 ounce) package Dennison Meats Pork Weiners, cut into small bite-sized pieces
  • 2 tablespoons Simply Heinz Ketchup
  • 2 tablespoons honey mustard
  • 2 tablespoons canola oil
  • 1⁄3 cup packed brown sugar

DIRECTIONS

  1. In a medium size skillet, heat oil over medium heat.
  2. Add bacon and onion; cook until lightly browned.
  3. Add hot dogs; cook until most are lightly browned.
  4. Add rest of ingredients, mixing well.
  5. Reduce heat and simmer for 25 or until slightly thickened.

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Filed Under: Pork Weiners Tagged With: ,

Sausage and portobello mushroom pasta

July 16, 2015 By

Sausage and portobello mushroom pasta

Sausage and Portobello
Ingredients

  • 300g dried penne
  • 1 tablespoon olive oil
  • 450g packet cracked pepper and red wine beef sausages
  • 375g portobello mushrooms, sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons balsamic glaze
  • 1 cup fresh basil leaves, torn
  • 25g baby rocket

Directions

  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions until just tender. Drain, reserving ½ cup cooking liquid.
  2. Meanwhile, heat oil in a large, deep frying pan over high heat. To produce small meatball shapes, squeeze sausage filling from casings at 2 cm intervals directly into pan. Add onion. Cook, stirring, for 5 minutes or until meatballs are just tender and brown. Add mushroom and garlic. Cook, stirring occasionally, for 2 minutes or until almost softened. Stir in glaze, pasta, reserved cooking liquid and basil.
  3. Remove pan from heat. Add rocket. Toss to combine. Season with salt and pepper.

(source)

Filed Under: Beef Sausage Tagged With: ,

Sausage Stew

June 23, 2015 By

Sausage Stew

Sausage Stew

Ingredients

  • 1-2 lb Dennison Meats Summer Sausage, cut into chunks
  • 4-6 med. potatoes, cut into chunks
  • 1 small bag baby carrots
  • 1 med. onion, cut into chunks
  • 1-2 stalks celery, optional
  • water
  • flour to thicken

Directions

  1. Put chunked sausage, potatoes, baby carrots, onion, and celery (if desired) into crock pot.
  2. Add water until 3 inches from top of crockpot.
  3. Cook on LOW for 6-8 hours (until potatoes are done), or on HIGH 5 hours.
  4. When done, use flour to thicken to your liking.

(source)

Filed Under: Recipes, Summer Sausage Tagged With: ,

How to Cook Tender & Juicy Pork Chops in the Oven

June 10, 2015 By

How to Cook Tender & Juicy Pork Chops in the Oven

Pork-Chops-Hero

What if I told you that I could guarantee perfectly cooked, perfectly tender pork chops, every time? Would you believe me? Or have too many dinners of overcooked shoe-leather pork chops turned you off from this easy addition to the weeknight meal rotation? Let me convince you to try them one more time. Let me convince you to try roasting your pork chops in the oven.

Here is our step-by-step recipe for perfectly cooked, perfectly juicy pork chops.

A Quick Brine

Brining the pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to 4 hours) makes a big difference.

It’s not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it. Brining actually changes the cell structure within the meat, resulting in a noticeably juicier chop. The salt brine also seasons the interior of the meat. It won’t taste “salty,” just well-seasoned. You can even add other seasonings like garlic, peppercorns, fresh herbs, and lemon to the brine for more flavor. If you fear bland pork chops, definitely give brining a try.

Pork-Chops-1

Stovetop to Oven

Pork chops are a tender, quick-cooking cut of meat — so quick-cooking, in fact, that they’re very easy to overcook. This is why I like to start the chops on the stovetop where they get a good sear and then transfer them to the oven to finish cooking. The gentle heat of the oven helps us to control the rate of cooking a little better and also prevents the outside from getting tough and dry before the middle has finished cooking.

Pork-Chops-2

Bone-On Pork Chops

I encourage you to look for bone-on pork chops. They take a little longer to cook than boneless chops, but in my experience, they are another way of ensuring tender cooked pork chops. And by “a littler longer to cook,” I’m really only talking about a few minutes. It won’t make a huge difference to your meal prep!

You can also make this whole process of cooking pork chops easier by using just one pan. Heat up the skillet in the oven while you get the rest of the meal prepped, then transfer it — carefully! — to a stove top burner to sear the pork chops. Once the chops are golden on the underside, you flip them and transfer the skillet back to the oven. The residual heat from the skillet will sear the other side of the pork chops while the heat of the oven cooks them through.

The result is a perfectly cooked pork chop: one that’s golden and crusted on the outside and perfectly tender and juicy in the middle. Every time. Serve it with a simple side salad, roasted vegetables, or rice pilaf for an easy and quick weeknight meal.

 

Serving: Makes 2 to 4 pork chops

What You Need

Ingredients

For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf

For the pork chops:
2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each) Olive oil
Salt
Pepper

Equipment
Shallow dish (for brining)
Large cast iron, stainless steel, or other oven-safe skillet
Tongs

Instructions

Pork-Chops-3

Buy 2-4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)

Pork-Chops-4

Brine the pork chops with aromatics (optional).

Pork-Chops-5

Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well.

Pork-Chops-6

Remove the chops from the brine; if you didn’t brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper.

Pork-Chops-7

Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes.

Pork-Chops-8

Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.

Pork-Chops-9

Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer, 6 to 10 minutes.

Pork-Chops-10

Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

(source)

Filed Under: Meat Tips, Pork Chops, Recipes Tagged With: , ,
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