Directions:

1. Cut sausage into 1/2”cubes; set aside
2. Melt butter in large saucepan over medium heat.  Add onion; cook and stir 4 minutes or until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.
3. Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.
4. Reduce heat to medium-low and simmer 10 minutes.  Stir in potatoes; heat through.  Top each serving with parsley and cheese, if desired.

Directions:

1. Cut sausage into ½“ cubes.  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.
2. Combine sausage with all salad ingredients in large bowl.
3. Whisk dressing ingredients together in small bowl until thoroughly combined.  Pour over salad tossing lightly to combine.  Cover and refrigerate for at least 4 hours or up to 24 hours before serving.

Directions:

1. Cut sausage into ½” slices.  Heat a large non-stick skillet over medium-high heat for 3 minutes.  Cook sausage 2 minutes on each side or until lightly browned; remove from pan and drain on paper towels.
   
2. Arrange salad greens on large platter.  Place cooked sausage in center of platter in a row.  Arrange tomatoes, cucumber, cauliflower and olives in rows on either side of the sausage. 
   
3. Pour salad dressing over vegetables and sausage.  Sprinkle with feta cheese and green onions. 

Directions:

1. Cut sausage into ½” cubes.  Heat a 4-5 quart pan over medium-high heat for 3 minutes.  Add sausage and onion; cook, stirring occasionally for 3-4 minutes or until sausage is lightly browned. 
2. Stir in all remaining ingredients except for optional toppings.  Bring to a boil; cover and reduce heat to medium-low.  Cook 15 minutes, stirring occasionally. 
3. Top each serving with shredded cheese, crushed tortilla chips and sour cream if desired.

Directions:

1. Cut sausage into 1” pieces; set aside.  Cook bacon in 4-5 quart pan over medium heat, stirring occasionally 8-10 minutes or until browned.
2. Add all remaining ingredients except sausage and tomatoes.  Bring to a boil; reduce heat to medium and cook, uncovered 20 minutes.
3. Add sausage and tomatoes.  Return to a boil and cook 25 minutes longer or until mixture is slightly thickened.  Remove bay leaf and serve.

Directions:

Open package of Lit’l Smokies® and drain off any liquid.  Combine all ingredients in 4-5 quart pan.  Bring to a boil, reduce heat to medium-low, cover and cook 30 minutes, stirring occasionally.  Ladle into bowls and serve.
 

• Cook’s Tip: Hominy is corn that has had the hull and germ removed.  Canned hominy is sold in the Hispanic section of most grocery stores.  Substitute a 15 ounce can of corn for the hominy if desired.

Directions:

1. Cut sausage 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 until lightly browned.  Remove sausage from pan and drain.
2. Cook pasta according to package directions; drain thoroughly.   Place sausage, pasta, tomatoes, olives, onion, Caesar dressing and lemon juice in large bowl; toss lightly to combine.  Refrigerate until cold, at least 2 hours.
3. Just before serving, stir in romaine and Parmesan cheese. 

• Cook’s Tip: Stir in extra dressing if a creamier salad is desired.

Directions:

1. Cut sausage on an angle 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 until lightly browned.  Remove sausage from pan and drain.
2. Arrange salad greens on large platter.  Place cooked sausage on top of salad in center.  Arrange potatoes, green beans and tomatoes around sausage.  Sprinkle olives and onions over top.  Pour dressing over salad and serve.

Directions:

1. Cut sausage into ¼” slices.  Melt butter in 5-6 quart pan or stockpot over medium-high heat.  Cook sausage, shallots and red bell pepper, stirring occasionally until sausage is lightly browned, about 3-4 minutes. 
2. Add turnip greens and cook, stirring gently until greens wilt, about 3 minutes.  Stir in corn, beans, vegetable broth and cayenne pepper.  Bring to a boil. 
3. Stir in orzo pasta.  Return soup to a boil, reduce heat to medium-low, cover and cook 30 minutes

Nutrition per serving: Serving size: about 1-1/3 cups each, Calories: 220, Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 20 mg, Carbohydrates: 32g, Fiber: 6g, Sodium: 650 mg, Protein: 12g Recipe

Good source of vitamin A, vitamin C, calcium, iron, fiber and protein.

Nutrition Calculation: All recipes were nutritionally analyzed using nutrient values provided by Genesis, Version 9.1 (ESHA Research), or were provided by manufacturers. The analysis does not include optional ingredients and is based on a single serving.

Directions:

1. Layer cherry peppers, artichoke hearts, asparagus, olives, onion and bell peppers in 13x 9-inch glass baking dish.  Pour dressing over vegetables and sprinkle with 1/3 cup of cheese.  Cover and refrigerate 1-2 hours.
2. Fold salami slices in half.  Drain vegetables, reserving dressing.  Arrange vegetables and salami in rows on serving platter.  Drizzle with reserved dressing.  Sprinkle with remaining 2/3 cup cheese.

Directions:

1. Place all dressing ingredients in blender or food processor container.  Cover and process on high speed until smooth.
   
2. Place lettuce in bottom of large salad bowl.  Layer cheese, beans, ham, tomatoes and olives over lettuce.  Carefully spread avocado dressing evenly over top of salad, sealing to edge of bowl.  Cover tightly. Chill 4-24 hours.
   
3. Sprinkle crushed tortilla chips over dressing; serve.

Directions:

1. Cut sausage in ½” cubes; set aside.  Bring potatoes and broth to a boil in a large saucepan.  Cook over medium heat, uncovered, for 7-9 minutes or until potatoes are tender.  Drain, reserving broth. 
2. Place 3 cups of cooked potatoes, 1 cup of reserved broth and 2 tablespoons butter in blender* or food processor.  Blend at low speed until smooth; set aside.
3. Heat a 4-5 quart pan over medium-high heat for 3 minutes.  Add sausage, celery, onion and garlic.  Cook, stirring occasionally 6-7 minutes or until sausage is lightly browned and onion is tender.  Add wine, stirring to scrape up brown bits from bottom of pan for 2 minutes.
4. Add remaining reserved broth and chopped broccoli; bring to a boil.  Cover and cook over medium heat for 5-7 minutes or until broccoli is tender.
5. Add remaining cooked potatoes, pureed potatoes, heavy cream, milk, chives, parsley and remaining 2 tablespoons butter.  Heat through.  Add salt and pepper to taste.

• *Safety Tip - When blending hot liquids in a blender, remove the center portion of the lid to allow steam to escape.  Always blend hot liquids on low speed and cover the open portion of the lid with a towel to prevent splashing.

Directions:

1. Cut sausage in ¼” slices.  In a large saucepan combine sausage, broth, salsa and mushrooms.  Bring to a boil, reduce heat and simmer 15 minutes. 
2. Add tortellini, return to a boil and simmer 15 minutes.

Directions:

1. Cut sausage in ¼“ slices; set aside.  Cook linguine in a large pot of boiling water according to package directions.  Drain and keep warm.
2. While linguine is cooking, heat a large non-stick skillet over medium-high heat for 3 minutes.  Add sausage, peppers and carrots to pan; cook, stirring frequently, for 6-7 minutes or until sausage is lightly browned and vegetables are crisp-tender.
3. Add peas, olives, garlic and oregano; cook, stirring occasionally for 3 minutes or until peas are warm.  Gently combine cooked linguine, sausage mixture and salad dressing.  May be served immediately or refrigerated and served cold.

Directions:

1. Cut kielbasa into ½” slices; set aside.  Cook potatoes in a medium pan of boiling water until just barely tender, about 10 minutes; drain and set aside.
2. Heat oil in 4-5 quart pan over medium-high heat until hot.  Add carrots, onion, celery, and garlic; cook stirring frequently for 5 minutes or until tender.  Add mushrooms, tomatoes, tomato sauce, oregano and pepper.  Bring to a boil; reduce heat to medium-low, cover and cook 20 minutes.
3. Stir in kielbasa and cooked potatoes; cook stirring occasionally for 15 minutes or until heated through.  Add salt to taste.

Directions:

1. Cut sausage into ¼” slices.  Heat a 4-5 quart pan over medium heat for 3 minutes.  Add sausage and cook, stirring frequently for 3-4 minutes or until sausage is lightly browned.  Remove sausage, leaving drippings in pan; set aside.
2. Add olive oil and onions to pan.  Cook, stirring frequently for 5 minutes until onions are softened.  Stir in green and red peppers.  Cook, stirring occasionally for 8-10 minutes or until peppers are softened.  Add garlic, cumin and chili powder; cook stirring constantly for 2 minutes.
3. Transfer mixture to a blender* or food processor.  Add one cup chicken broth; blend on low speed until smooth.  Return mixture to pan and stir in remaining chicken broth and tomatoes.  Bring to a boil, reduce heat to medium-low, cover and cook for 45 minutes, stirring occasionally.
4. Stir in cooked sausage and rice; cover and cook 10 minutes.  Stir in chopped cilantro; add salt and pepper to taste.  Top each serving with sour cream if desired.

• *Safety Tip - When blending hot liquids in a blender, remove the center portion of the lid to allow steam to escape.  Always blend hot liquids on low speed and cover the open portion of the lid with a folded towel to prevent splashing.

Directions:

1. Cut sausage into ½” cubes.  Cook sausage and onion in a 4-quart pan over medium-high heat 4-5 minutes or until onion is tender and sausage is lightly browned, stirring occasionally. 
2. Stir in all remaining ingredients except optional toppings.  Bring to a boil. Reduce heat to medium-low and cook, covered, for 20 minutes.
3. Ladle into bowls and top with chopped cilantro, cheese and sour cream, if desired.

Directions:

1. Cut sausage into ½” cubes. Cook sausage in a 3-quart saucepan over medium-high heat for 4-5 minutes or until lightly browned.  Drain sausage on paper towels and set aside.
2. In same pan, melt butter over medium heat.  Add onion, carrot and garlic; cook, stirring occasionally for 3-4 minutes or until tender.  Add flour and cook, stirring continuously for 1 minute. 
3. Add chicken broth, milk, beer, Worcestershire sauce, salt, mustard and bay leaf.  Bring to a boil stirring constantly.  Cook and stir 1 minute.  Remove and discard bay leaf.
4. Slowly add both cheeses, stirring until melted and smooth.   Stir in cooked sausage and heat through, about 3 minutes. 

Directions:

1. Cut sausage in half lengthwise, then cut into ¼” slices; set aside.
2. Cook potatoes in boiling water for 10 to 12 minutes or until tender; drain.
3. Heat a large skillet over medium heat for 3 minutes.  Add sausage and cook, stirring frequently for 3-4 minutes or until sausage is lightly browned.  Combine potatoes, sausage, peppers and onions in a large bowl.
4. Combine dressing ingredients. Pour over potato mixture; toss gently. Serve immediately or refrigerate.

• Cook’s Tip: For a spicy flavor substitute Hillshire Farm® Hot Sausage or Links.

Directions:

1. Cut sausage into ½” cubes.  Heat a 4-quart pan over medium-high heat for 3 minutes.  Add sausage, onion and shallots.  Cook, stirring frequently 3-4 minutes or until sausage is lightly browned. 
2. Add water, potatoes, thyme and pepper; bring to a boil.  Reduce heat to medium-low, cover and cook 10 minutes or until potatoes are tender. 
3. Add milk, cream and gravy mix.  Increase heat to medium-high and stir continuously until mixture comes to a boil.   Reduce heat to medium low; cover and cook for 10 minutes.   Stir in parsley; add salt to taste.  Top each serving with shredded cheese.

Directions:

Directions:

1. Cut ham into 1/2”cubes; set aside.
2. Combine potatoes, chicken broth, cabbage and onion in 4-quart saucepan.  Bring to a boil; reduce heat to medium-low, cover and cook 12-15 minutes or until potatoes are tender.
3. Stir in remaining ingredients; increase heat to medium and cook an additional 10 minutes or until heated through.

Directions:

1. Cut sausage into ¼” slices; set aside.
2. Melt butter in large saucepan over medium heat.   Add onions and cook, stirring frequently 4-5 minutes or until tender.   Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low and cook 10-12 minutes or until potatoes are tender.
3. Lightly mash potatoes in broth, leaving some lumps.  Increase heat to medium; add cheese and stir until melted.  Add half and half, beer, carrot, sausage and pepper.  Heat through until carrots are tender and sausage is hot, about 5 minutes, stirring occasionally.

• *Cook’s Tip: Pasteurized prepared cheese product is sold in 16 ounce and 32 ounce loaves and does not require refrigeration until the package is opened.

Directions:

1. Cut sausage into ½” cubes.  Heat a 3-quart pan over medium-high heat for 3 minutes.  Add sausage, cabbage, carrot and green onions; cook, stirring frequently 4-5 minutes or until vegetables are tender.
2. Add chicken broth, onion powder, celery salt, pepper and nutmeg; bring to a boil.
3. Stir in macaroni and cook stirring occasionally 7-8 minutes or until macaroni is tender.  Add hot sauce to taste; serve.

• Cook’s Tip:  Serve with a tossed salad and French bread for a quick weeknight dinner.

Directions:

1. For dressing: Combine apricot preserves, cider vinegar and oil in a small bowl; whisk until blended. Set aside.
2. Cut sausage into ¼” slices. Spray a large non-stick skillet with cooking spray. Heat over medium-high heat for 2 minutes. Add sausage and peppers and cook, stirring frequently 3-4 minutes or until lightly browned. Remove from heat.
3. Combine spinach, mango and onion in a large bowl. Add dressing mixture and chicken sausage and peppers; toss lightly. Serve immediately.

Nutrition per serving: Serving size: about 1-1/3 cups, Calories: 240, Fat: 9g, Saturated Fat: 2g, Cholesterol: 45 mg, Carbohydrates: 33g, Fiber: 4g, Sodium: 570 mg, Protein: 11g

Good source of vitamin C , vitamin A, protein, iron and fiber

Recipe Nutrition Calculation: All recipes were nutritionally analyzed using nutrient values provided by Genesis, Version 9.1 (ESHA Research), or were provided by manufacturers. The analysis does not include optional ingredients and is based on a single serving.