Southern Chef Bulk Mild 4 - 2.5 lb. packs

Ingredients

• 1 pack Southern Chef bulk mild 2.5 lb. pack - casings removed
• 1 can Fire Roasted Diced Tomatoes with garlic (14.5 oz. can)
• 1/2 can tomato paste (6 oz. can)
• 1 can tomato sauce (8 oz.)
• 1/2 tbsp Italian seasoning
• 6 cups chicken broth
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 12 oz. box noodles (your choice, I used bowtie)
• 3/4 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 basil leaves chopped

Instructions

• Remove casings from sausage. Place into a large (12 qt) pot, over high heat, chopping/crumbling up sausage until brown (10-12 minutes). Drain grease.
• Add tomatoes, paste, sauce, seasoning, onion powder, salt, pepper and chicken broth. Stir to combine. Cover and bring to a boil (5-7 minutes)
• Add the pasta and return to a boil, allowing to cook uncovered until pasta is al dente (7-9 minutes).
• Turn off heat. Add ricotta, parmesan, and 1/2 cup of mozzarella cheeses. Stir to combine.
• Top individual servings with remaining mozzarella cheese and a sprinkle of basil.

Ingredients

• 3 medium thinly sliced apples (your choice of flavors)
• 1 small thinly sliced sweet onion
• 2 tbsp vegetable oil
• 1/3 cup apple cider vinegar
• 1/2 cup brown sugar
• 4-6 links of preferred sausage (I prefer Southern Chef Mild fresh links)

Instructions

• Cook sausage links according to package directions.
• Meanwhile, heat oil over medium heat. Add onions and cook until translucent (5-6 minutes).
• Add thinly sliced apples, apple cider vinegar, and brown sugar, stirring until mixed completely. Cover and allow to cook until apples have softened, 10-15 minutes.
• Place sausage links in a bun and top with apple mixture.
• Enjoy!

Ingredients

• 1 lb. fresh ground pork
• 1 large onion, chopped
• 1 small head of cabbage
• 10 oz bag of shredded carrots
• 4-5 cloves garlic, minced
• 1 tbls grated fresh ginger
• 2 tbls sesame oil
• 1 tbls vegetable oil
• 1/4 cup soy sauce

Instructions

• Chop the cabbage into thin shreds and set aside.
• Cook the ground pork and chopped onions in a large frying pan or pot until cooked through and in crumbles.
• While the meat is cooking, combine the garlic, ginger, sesame oil, vegetable oil and soy sauce in a bowl.
• Once the ground pork is cooked through, leave the grease in the pain add the cabbage and carrots to the meat mixture. Stirring frequently, cook over medium heat for approximately 5-6 minutes.
• Add the soy sauce mixture to the pan, stirring and mixing completely so that all ingredients are combined.
• Reduce heat to medium-low and continue cooking for 5-8 minutes until the cabbage begins to turn translucent and is tender.

Ingredients

• 3 medium avacados diced and slightly mashed (dependending on consistency liked)
• 1/4 cup diced tomatoes
• 1/4 cup diced sweet onions
• 1 lime juiced
• 1 tsp salt
• 1 tsp minced garlic
• 3 tbsp chopped fresh cilantro

Instructions

• In a medium sized bowl, mash together the avacados, lime juice and salt.
• Mix in the onions, tomatoes, garlic and cilantro, stirring until well blended.
• Refrigerate 1 hour or serve immediately on top of your favorite Sunset Farm Foods sausage dog!

Ingredients

• 1 lb. fresh ground sausage
• 1 tbsp minced garlic
• 1/3 cup crushed bread crumbs
• 1 egg
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 1 package Hawaiian rolls
• 1 and 1/2 cup mozzarella cheese
• 1 jar marinara sauce

Instructions

• Preheat oven to 350.
• In a large bowl, mix fresh sausage, egg, bread crumbs, onion and bell pepper, mixing well until combined. Form into small sized meat balls, approximately 1 1/2" in diameter.
• Place the formed meatballs in a skillet on med/high heat and brown until cooked through, approximately 8-12 minutes.
• While meatballs are cooking, cut holes in the center of the Hawaiian rolls to place the meatballs in. Scoop out the centers, making sure to not pierce the bottom of the rolls.
• Take 1/2 cup of mozzarella and sprinkle in the bottom of the holes.
• Once the meatballs are cooked through, place one in each hole (you may have some left over and that's fine! They make a great meatball sandwich or appetizer).
• Pour the marinara sauce over the meatball sandwiches and top with the remaining cup of mozzarella cheese.
• Place in the oven and cook for an additional 16-18 minutes. Remove and enjoy!

Ingredients

• 1 lb fresh ground sausage
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 package pastry puff (thawed)
• 1 egg beaten

Instructions

• Preheat the oven to 375 degrees F. In a large bowl, mix the sausage, basil, oregano, salt and pepper until thoroughly mixed.
• Roll out the pastry puff and starting approximately 1 inch from the longest length, spoon a small amount of sausage in a line down the length of the pastry puff.
• Roll the closest edge of the pastry puff until the edge meets the other side, leaving just enough room that the edges will over lap.
• Brush with the beaten egg, and cut a seam. Brush the top with the egg and cut the length into rectangles approximately 1.5 inches long and place seam side down on a baking sheet.
• Bake for approximately 15-20 minutes or until the sausage is cooked through and the pastry has puffed up.

Ingredients

• 1 pound Sunset Farm Brand Market Style Fresh Hot Sausage
• 1 bell pepper, chopped
• 1 large onion, chopped
• 2 tablespoons butter
• 1 large jar or can sliced mushrooms
• 1 cup uncooked white rice
• 2 cans beef consommé soup

Instructions

• Cook sausage until crumbly and drain thoroughly on paper towel.
• Saute bell pepper and onion in butter.
• Combine all ingredients.
• Spray 9 X 13 inch casserole pan with non-stick cooking spray.
• Pour mixture into casserole.
• Bake at 350 degrees, uncovered, for 1 and 1/2 hours.

Ingredients

• 1 box jumbo pasta shells
• 1 lb Southern Chef Mild links
• 1 tbls minced garlic
• 1 can diced tomatoes
• 2 cups fresh spinach
• 1/2 - 3/4 cup ricotta cheese
• 1/2 - 3/4 cup shredded mozarella cheese
• salt and pepper to taste

Instructions

• Preheat oven to 350 degrees. Spray a 13x9 pan with nonstick spray.
• Fill a large bowl with ice water and set aside.
• Cook pasta according to package directions, drain well and add to the ice water until ready to stuff.
• Remove casings on Southern Chef Mild links. Cook over medium heat, breaking up the sausage. Cook until browned 5-8 minutes.
• Add minced garlic and cook for about 1 minute.
• Add tomatoes and spinach, cooking until spinach begins to wild down.
• Remove pan from heat and add ricotta cheese, stirring until covered.
• Using a spoon, fill pasta shells with pork filling and arrange in baking dish. Sprinkle tops of shells with mozarella cheese and bake 20-25 minutes until cheese is melted and tips of shells begin to crisp and brown.

Ingredients

• 1 pack Southern Chef Mild Sausage
• 1 tbls olive oil
• 3 cups red, yellow, green bell peppers cut into strips (about 3 whole peppers)
• 1 cup sliced sweet onions
• 6 cloves minced garlic
• 1 tsp salt and pepper
• 3 small zucchinis zoodled
• 1 jar pasta sauce
• 2 tbsp fresh basil
• 1 cup shredded cheese

Instructions

• Cook sausage links in olive oil according to package instructions in a large pot. Remove from pan and place to the side once cooked through.
• Place peppers and onions in the same pan and cook for 8 minutes. Add minced garlic, salt and pepper and cook for 3-4 more minutes. Slice the sausages in coin slices.
• If you haven't zoodled the zucchini yet, do this now while the peppers are cooking. Cut the zoodles in 8-10 inch strips so they aren't so difficult to serve later.
• Add the pasta sauce to the peppers and onions. Add the sliced sausages.
• Fold in the zucchini noodles and the basil into the sauce mixture and allow to cook for 5-7 minutes on medium low.
• Serve immediately topped with shredded cheese.