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NEWS

Atkins Fans!!

Did you know…?
Our sausages contain only from between 1-4 g of carbohydrates per sausage?

Vegetarian sausages now available on line!

After many years of searching for a product that would measure up to the quality and taste of our other sausages, the Frankfurter has finally teamed up with FieldRoast. This product is made from a legume and gluten base with herbs and spices and is very tasty. This product is now available online. ORDER NOW!

recipes

Our sausages make for delicious ingredients in many main dishes. Here are a couple that might pique your taste buds. The first one is especially tasty with either our Sundried Tomato sausages or our Chicken Basil sausages, but your favorite will work just as well. The sausage and potatoes recipe works very nicely with a spicier sausage such as our Thai Chicken Sausage or Italian Hot.

White Bean Stew with Chicken Sausage

Submitted by Charlotte Davis

In a heavy bottom casserole:

  • 2 Tbsp. olive oil
  • 4 Chicken and Basil sausages
  • 1 large onion, chopped
  • 4 cloves fresh garlic, minced
  • 2 cups chicken stock
  • 1 16 oz. can cannellini or Great Northern beans, drained
  • 1 16 oz. can diced tomatoes, drained
  • 1 tsp. dried basil
  • Pinch dried chili pepper (or cayenne)

Sauté sausages in olive until done and nicely browned. Remove to a warm plate. Add onion and garlic to the pan, stirring gently with a wooden spoon until softened and lightly browned - about 2 minutes.

Add 2 cups chicken stock and raise the heat a bit - stirring up the bits of browned onions and sausage from the pan. Add tomatoes, beans, dried basil, chili pepper. Bring to a simmer. Simmer gently, uncovered for 30 minutes, stirring occasionally.

Slice cooked sausage into 1" rounds, add to simmering stew.

Serve with crusty bread and a salad.

Serves 2-4 (depending on appetites!)

Sausage and Artichoke Ragout

Prep and Cook Time: About an hour

Makes 4 servings

  • 1 tablespoon olive oil
  • 1 pound (4) of our Chicken Basil or Sundried Tomato Sausages
  • 2 tablespoons minced garlic
  • 1 cup dry white wine
  • 1/2 cup fat-skimmed chicken broth
  • 2 packages (8 oz each) frozen artichoke hearts, thawed
  • 2 cups chopped Roma tomatoes
  • 3/4 to 1 cup drained pitted kalamata olives, halved
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano salt and pepper to taste

1. Pour 1 tablespoon oil into a 10 to 12 inch ovenproof frying pan (with sides at least 2 1/2 in tall) over high heat; when hot, add sausages and turn until browned all over, about 5 minutes. Transfer to a board, Slice on the diagonal ½ inch thick.

2. Meanwhile, add onion and garlic to pan (if no fat is left in pan, add a little more oil) and stir occasionally until they begin to brown, 4 to 5 minutes. Add wine, broth, and artichoke hearts; bring to a boil and stir occasionally until liquid is reduced by about half, 10 to 12 minutes.

3. Add sausages, tomatoes, olives, rosemary, and oregano; bring to a simmer, lower heat, and cook, stirring often, 5 minutes. Salt and Pepper to taste.

Sausages with Scalloped Potatoes

Prep and Cook Time: 1 ½ hours

Makes 6-7 servings

  • 1 tablespoon butter
  • 1 1/2 pounds of Thai Chicken or Italian Hot Sausage
  • 1 onion (about 8oz), peeled and slivered lengthwise
  • 5 cloves of garlic, peeled and chopped
  • 2 cups whipping cream
  • 1 1/4 cups fat-skimmed chicken broth
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon fresh-ground pepper
  • 4 pounds Yukon Gold potatoes, peeled, halved, and sliced thinly
  • Chopped parsley

1. In a 10-12 inch ovenproof frying pan (with sides at least 2 1/2 in. tall) over medium-high heat, melt butter. Add sausages and turn until browned all over, 5-8 minutes. Transfer to a plate.

2. Reduce heat to medium; add onion and garlic to pan, and stir occasionally until slightly browned, 5 to 8 minutes. Pour in cream and 1 1/4 cups broth; stir in salt and pepper. Add potatoes. (Liquid should just cover; if it doesn’t, add a little more broth.) Bring to a simmer over medium-high heat, gently stirring occasionally. Lower heat and barely simmer, uncovered, until potatoes are tender when pierced, about 20 minutes (don’t boil).

3. Arrange sausages on potato mixture and transfer pan to a 350 degree oven. Bake until cream mixture has thickened and is well browned on top (40-45 minutes)

4. Sprinkle with parsley. Serve potatoes and sausages from pan.

 

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