RECIPES & NEWS
Quote of the Year
May the dragon of life only roast your hot dogs and never burn your buns!
Did you know…?
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!
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:
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. 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. 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.
Please e-mail us with your favorite Frankfurter recipe.
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