Directions:

1. Preheat oven to 450°F.  Cut sausage into ¼” slices; set aside.   Arrange tortillas on 2 baking sheets.  Bake tortillas 5 minutes, turn and bake 3-4 minutes longer.
2. Heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage and cook, stirring frequently for 3-4 minutes or until lightly browned.   Remove from pan and drain.
3. Top tortillas with lettuce, tomatoes, avocados, onion, sausage, cheese and salsa.

Directions:

Directions:

1. Cut sausage into ¼” slices.   Heat oil in large non-stick skillet over medium-high heat until hot.  Add sausage, onion and pepper; cook, stirring frequently for 6-7 minutes or until vegetables are tender.
2. While sausage mixture is cooking, combine Sauce ingredients in small bowl.
3. Warm pita bread according to package directions.  Top each pita with 2/3 cup of sausage mixture and drizzle with about 2 tablespoons of sauce.

• Variation: Pitas may be cut in half and filled with sausage mixture if desired.

Directions:

1. Preheat oven to 350°F. Separate crescent rolls into 8 triangles.
2. Place a bratwurst on each triangle base and roll up towards point
3. Place wrapped bratwurst on a baking sheet, point side down. Brush rolled bratwurst and dough with mustard.
4. Bake 18-20 minutes or until sausage is hot and dough is golden brown.  Serve with additional mustard if desired.

Directions:

1. Cut sausage in half lengthwise, then into ¼” slices.  Heat large non-stick skillet over medium-high heat for 3 minutes.  Add sausage and cook, stirring frequently 3-4 minutes or lightly browned.  Remove sausage from pan and drain.
   
2. Combine mayonnaise and hoisin sauce in large bowl.  Add sausage, cabbage, carrots, red pepper, green onions, peanuts and cilantro; toss gently until well coated with mayonnaise mixture.
   
3. Heat tortillas according to package directions.  Place 1 cup of sausage mixture onto each tortilla just below center.  Fold bottom edge up and over filling.  Fold side edges in slightly then roll up tortilla from bottom.

• Cook’s Tip: Hoisin sauce is a thick, sweet and spicy sauce used in many Chinese recipes.  Hoisin sauce can be found in the Asian section of most grocery stores.

Directions:

1. Preheat oven to 350°F.  Cut sausage in half lengthwise, then cut into ¼” slices; set aside.   Lightly grease a baking sheet with non-stick cooking spray.  Place polenta slices on sheet and bake 20 minutes.  Top each polenta round with a tomato slice; sprinkle with cheese.  Bake 4-5 minutes longer or until cheese starts to melt.
2. While polenta bakes, heat a large non-stick skillet over medium-high heat for 3 minutes.  Add sausage, peppers, onions and Italian seasoning.  Cook, stirring frequently 8-10 minute or until vegetables are tender.
3. Transfer 2 polenta stacks to each plate.  Top with ¾ cup of sausage mixture.  Garnish with fresh basil if desired.

Directions:

Directions:

1. Open pockets of pita bread halves.  Divide the turkey among the 4 halves.
2. Toss lettuce, tomatoes and carrots with ranch dressing.  Spoon ¼ of mixture into each pita bread half.

Directions:

1. Preheat oven to 475°F.  Toss together all ingredients except for tortillas and salsa.
2. Place ½ cup of ham mixture on each tortilla.  Fold tortillas in half and press down lightly. 
3. Place filled tortillas on 2 ungreased baking sheets.  Bake until tortillas are crisp and golden brown, about 5 minutes.  Cut into wedges and serve with salsa if desired.

• Cook’s Tip:  Hearty Ham Quesadillas make a great appetizer as well!

Directions:

1. Cut sausage into ½” cubes.  Heat a large non-stick skillet over medium-high heat for 3 minutes.  Add sausage; cook, stirring occasionally, 3-4 minutes or until lightly browned.
2. Add corn, garlic, cumin and pepper; cook, stirring frequently, 2 minutes or until corn is thawed.  Remove from heat; gently stir in tomato, avocado, sour cream and lime juice.
3. Place 1/8th of sausage mixture (about 2/3 cup) in center of tortilla; roll tortilla to hold filling inside.  Repeat with remaining filling and tortillas.

Directions:

1. Preheat oven to 400 degrees.  Cut each sausage in 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat. 
2. Combine mayonnaise, mustard and dill in medium bowl.  Stir in cabbage, mixing lightly to combine.
3. Place bread slices on a rimmed baking sheet.  Top each slice with ¼ of cabbage mixture, 1 split sausage section and 1 slice of cheese.  Bake 20 minutes or until heated through and cheese is lightly browned.   Serve open-face style.

Directions:

1. Preheat oven to 400°F.  Cut each sausage into 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat.
2. Combine sauerkraut and mayonnaise in small bowl.
3. Spread ¼ of sauerkraut mixture on each slice of bread.  Lay split sausage on sauerkraut and top with a cheese slice.
4. Place prepared sandwiches on baking sheet and bake 18-20 minutes or until sausage is hot and cheese is lightly browned.  Serve open-face.

• Cook’s Tip:  These sandwiches are easy to turn into an appetizer.  Substitute 1 loaf (16 ounces) cocktail rye bread for the regular rye bread.  Slice sausage into ¼“ slices.  Spread each mini bread slice with a small portion of the sauerkraut mixture, top with a sausage slice and small slice of cheese.  Bake at 400°F.  for 15-18 minutes or until sausage is hot and cheese is lightly browned.

Directions:

Spread dressing on bread. Add pastrami and sauerkraut.
Put sandwich on a baking sheet and place under the broiler on high. When sandwich is hot (about 3—5 minutes), add cheese and continue broiling until cheese is melted.

Directions:

Spread honey mustard on one slice of bread. Add all six ham slices to bread with honey mustard. Add the two cheese slices, tomatoes, and lettuce.

Directions:

Spread bread with stone ground mustard. Add pepper jack cheese and romaine lettuce. Pile on Hillshire Farm® Deli Select® Honey Roasted Turkey Breast. Top with tomatoes.

Directions:

Mix mustard and horseradish sauce with coleslaw. Top bread with corned beef and coleslaw mixture.

Directions:

Spread mustard on one slice of bread. Spread hummus on other slice.
Add roast beef to one slice of bread.
Top with cheese, peppers, and greens.

Directions:

1. Mix mayonnaise and buffalo wing sauce in a small bowl.
2. Spread mixture on both bun slices.
3. Add chicken, dressing, celery, and carrot to bottom bun and add top bun.

Directions:

Spread bean dip on inside of roll. Add turkey, cheese, salsa, and lettuce.

Directions:

Directions:

Directions:

Directions:

Directions:

Directions:

Directions:

Directions:

Cut the bread in half horizontally. Spread both pieces with your favorite condiments.

On the bottom piece, layer ingredients in the following order: lettuce, tomato, Colby cheese, Swiss cheese, onion, pastrami, turkey, ham, pickle.

Top with remaining bread and serve.

Directions:

Directions:

1. Cut each sausage into 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat. Heat a large non-stick skillet over medium heat for 3 minutes.  Cook sausages 4 minutes per side or until lightly browned.  Remove from skillet and keep warm.
2. Add oil to skillet and heat until hot.  Add pepper, onion and garlic; cook, stirring frequently for 4-5 minutes or until vegetables are tender.
3. Lay sausage on top of pepper mixture; pour marinara sauce over each sausage and top with a slice of cheese.  Arrange spinach over contents of skillet; cover and cook 2-4 minutes or until spinach wilts slightly.
4. Divide spinach among rolls; top with sausage, peppers and onions.

• Cook’s Tip:  Remove a small portion of bread from the cut sides of each roll to allow more room for the sausage and filling.

Directions:

1. Preheat oven to 350°F.  Cut sausages into ½“ slices.  Separate English muffins into halves and place on baking sheet.
2. Spread each muffin with pizza sauce; top with sausage, green onions, tomato and cheese.  Bake 15 minutes or until cheese is melted and sausages are hot.

• Cook’s Tip:  For a change of pace, substitute 1½ cups barbecue sauce for the pizza sauce.  Sprinkle with chopped fresh cilantro after baking if desired.

Directions:

1. Open package of Lit’l Smokies® and drain off any liquid.   Heat Lit’l Smokies® according to package directions.
2. Combine sauerkraut and dressing in a medium bowl.  Divide sauerkraut mixture among pita bread halves.  Place 6 Lit’l Smokies® in each half; top with 1 cheese slice.
3. Microwave each pita half for 25-30 seconds or until cheese starts to melt and filling is hot.

Directions:

1. Broil or grill sausage according to package directions.
2. Heat tortillas according to package directions.  Place 1 sausage link on each tortilla.  Top sausage with desired toppings.

Directions:

Directions:

Spread both sides of roll with mustard. Top one side with lettuce, ham, cheese and pickles. Serve immediately.

Cook’s Tip: To serve warm. Wrap sandwich in foil and bake at 400°F for 10-12 minutes or until sandwich is warm and cheese is melted.

Directions:

1. Top tortilla with spinach, strawberries and red onion. Drizzle with poppy seed dressing and top with pecans, if desired.

2. Roll-up and serve immediately or wrap in plastic wrap and refrigerate until ready to serve.

Directions:

1. Spread both bread slices with mayonnaise.

2. Top one bread slice mayonnaise side up with lettuce, tomato, turkey, bacon, avocado and second slice of bread. Serve immediately.

Directions:

Directions:

1 Top tortilla with turkey, spinach, mango chutney, manchego cheese and Easy Exotic Mediterraneo Spice Blend.

2 Roll-up and serve immediately or wrap in plastic wrap and refrigerate until ready to serve.

Directions:

Directions:

Directions:

Directions:

1. Cut sausage into 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat.  Cook sausage on preheated panini grill or large non-stick skillet until browned and heated through.
2. Spread butter on one side of each bread slice.  Turn slices over and spread with Dijon mustard and cranberry sauce.
3. For each sandwich, layer one split sausage section, several pear slices and a slice of cheese.  Top with bread slice, buttered side facing up.
4. Grill sandwich on panini grill about 4-5 minutes or until crisp and golden brown.
    

• Cook’s Tip:  If you don’t have a panini grill you can use a large non-stick skillet to cook the sandwiches.  Place a pie plate weighted down with heavy canned goods on top of the sandwiches while they cook.  Cook the first side 2 minutes or until golden brown then carefully turn the sandwich.  Weight it down again and cook another 2 minutes until cheese melts and second side is crisp and golden brown.

Directions:

1. Cut sausage into ¼” slices.  Heat a large non-stick skillet over medium-high heat for 3 minutes.  Add sausage and cook, stirring frequently, about 3-4 minutes or until lightly browned.  Remove sausage and drippings from pan. 
2. Reduce heat to medium.  Place one tortilla in pan.  Top with ¼ each of cheese, sausage, pineapple, green onions and black olives.  Place another tortilla on top.
3. Cook quesadilla for 1-2 minutes or until bottom is crisp and lightly browned.  Carefully flip quesadilla and cook second side 1-2 minutes until lightly browned and cheese is melted.   Remove quesadilla from pan and repeat with remaining ingredients.
4. Cut each quesadilla into 8 wedges and serve with salsa, sour cream and chopped cilantro if desired.

• Cook’s Tip:  Sausage and Pineapple Quesadillas make a great appetizer for watching the big game!

Directions:

1. Preheat oven to 375°F.  Cut each sausage in 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat.  Heat a large non-stick skillet on medium for 3 minutes.  Cook sausages 4 minutes per side or until lightly browned.  Remove from pan and keep warm.
2. Add onions to drippings in pan and cook, stirring frequently for 3 minutes or until softened.  Increase heat to medium-high and add corn, sugar, cumin and salt.  Cook 5 minutes, stirring frequently until corn is hot.  Add cream cheese and milk; stir until mixture is smooth and bubbly.  Remove from heat and stir in parsley.
3. Open each roll and brush cut sides with butter then sprinkle with garlic powder.  Place rolls open face on baking sheet; bake 7-10 minutes or until light brown and crispy.
4. Place cooked sausage on toasted rolls.  Top each sausage with a generous ¼ cup of corn mixture.  Sprinkle each sandwich with ¼ cup shredded cheese.  Return to oven and bake 5 minutes or until cheese is melted.

• Cook’s Tip:  Substitute any Hillshire Farm® Smoked Sausage for the Hot Smoked Sausage.