Directions:

1. Cut sausage into ½” slices; set aside.  Melt butter in a large skillet over medium heat.  Add rice and cook 4-5 minutes or until lightly browned, stirring frequently.
2. Slowly stir in water and seasoning packet.  Add sausage and all remaining ingredients; bring to a boil.  Reduce heat to medium-low, cover and cook 20 minutes or until most of liquid is absorbed.
3. Remove from heat; stir.   Let stand covered for 5 minutes before serving.

Directions:

1. Cut sausage into ½” slices.  Melt butter in a 5 to 6-quart pan over medium-high heat.  Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
2. Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste.  Bring to a boil; add shrimp.  Cook 3 minutes or until shrimp are cooked and opaque in center.
3. Gently stir in hot rice and cook 3-5 minutes or until heated through.

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. 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.

Directions:

1. Cut sausage on an angle in ½” slices; set aside.  Combine all rice ingredients in medium saucepan; bring to a boil.  Reduce heat to medium-low, cover and cook 15 minutes.  Remove from heat and let stand, covered 5 minutes.  Fluff with a fork before serving.
2. Combine salsa ingredients in medium bowl.  Let stand at room temperature for 15 minutes.  Pour off excess liquid before serving.
3. 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 from pan and keep warm.
4. Drain beans, reserving liquid.   Whisk cornstarch and bean liquid until smooth; set aside.  Add olive oil to sausage drippings in skillet; heat over medium heat.  Add garlic; cook and stir 1 minute.  Add beans; cook and stir 3 minutes.  Add bean liquid and salt; cook stirring constantly until mixture comes to a boil.  Cook and stir 1 minute.
5. Place cooked rice on large platter; top with beans.  Arrange sausage over beans and top with salsa.

Directions:

1. Cut sausage into ½” cubes.  Heat a 4-6 quart non-stick pan over medium-high heat for 3 minutes.  Add sausage, onion, green pepper, and garlic; cook, stirring occasionally 3-4 minutes or until sausage is lightly browned. 
2. Add all remaining ingredients; bring to a boil.  Reduce heat to medium-low, cover and cook 20 minutes or until water is absorbed.  Let stand 5 minutes, covered.  Stir gently and serve.

• * Cook’s Tip:  Sauzon is a type of seasoned salt and Sofrito is a concentrated tomato cooking base.  Both can be found in the Hispanic section of many grocery stores.

Directions:

1. Cut sausage in half lengthwise, then cut into ½“ slices.  Heat a 5-6 quart pan over medium-high for 3 minutes.  Add sausage, peppers, celery and onion; cook, stirring frequently 4-5 minutes or until vegetables are tender and sausage is lightly browned.
2. Add all remaining ingredients and bring to a boil, stirring frequently.  Reduce heat to medium-low, cover and cook 10-12 minutes or until liquid is absorbed.  Remove from heat and let stand 5 minutes before serving.

• Cook’s Tip:  For spicier Creole flavor, use Hillshire Farm® Hot Links™ in place of the smoked sausage.

Directions:

1. Cut sausage into 1” slices; set aside.  Place carrots and sweet potatoes in a medium saucepan; cover with water and bring to a boil.  Reduce heat to medium.  Cover and cook 10-15 minutes or until tender; drain.
2. Cook sausage in a large non-stick skillet over medium heat for 4-5 minutes, turning frequently until lightly browned.
3. Add brown sugar, water, honey, syrup and salt to skillet; cook and stir until bubbly.  Stir in drained carrots, sweet potatoes and pineapple.  Bring to a boil, reduce heat to medium low and simmer, uncovered, for 10 minutes.  

Directions:

1. Open package of Lit’l Smokies® and drain off any liquid.  Heat a large non-stick skillet over medium-high heat for 3 minutes.  Add Lit’l Smokies®, onion and garlic; cook, stirring frequently 4-5 minutes or until onion is tender. 
2. Drain liquid from one can only of black-eyed peas.  Add drained peas, second can of black-eyed peas with liquid, and drained tomatoes to skillet; bring to a boil.  Gently stir in cooked rice, salt and pepper to taste; heat through.

• Cook’s Tip: Spice up Hoppin’ John with your favorite hot sauce, if desired.

Directions:

1. Preheat oven to 350°F.  Cut sausage into ½” cubes. Heat a large non-stick skillet over medium-high heat for 3 minutes.  Add sausage to skillet and cook, stirring frequently for 3-4 minutes or until sausage is lightly browned.  Remove sausage from skillet; keep warm.
2. Cook macaroni according to package directions.  Drain, rinse and keep warm.
3. Shred both types of cheese and toss together in a bowl.  Remove ½ cup of cheese for topping and set aside.  Melt butter in saucepan over medium heat.  Stir in combined cheeses and heavy cream; stir constantly until cheese melts and sauce is smooth.
4. Stir in sausage and cooked macaroni.  Pour mixture into a greased 2-quart baking dish.  Sprinkle reserved ½ cup of cheese over top.  Bake 20-25 minutes or until edges are bubbling.

Directions:

1. Cut sausage into 2” lengths; set aside.  Place peppers, onion and celery in a 6-quart pan; cover with water.  Add seafood seasoning, marjoram, salt and pepper; bring to a boil and cook 10 minutes. 
2. Add sausage and corn to pan.  Return to a boil and cook 5-10 minutes or until corn is tender.  Add shrimp and cook 3 minutes or until shrimp turn pink.  Remove pan from heat and let stand 5 minutes.
3. Drain in colander and serve with cocktail sauce if desired.

• Cook’s Tip: Substitute any variety Hillshire Farm® Smoked Sausage if desired.

Directions:

1. Cut sausage into ¼” slices.  Heat large skillet over medium-high heat for 3 minutes.  Add sausage and onion; cook stirring frequently until sausage is lightly browned, about 3-4 minutes.
2. Add remaining ingredients except rice.   Bring to a boil; cover and reduce heat to medium-low.  Cook for 10 minutes.  Remove bay leaves and serve over cooked rice.

• Variation:  Add 1 pound large raw peeled and deveined shrimp during the last 3 minutes of cooking.  Shrimp should be slightly pink and centers opaque when fully cooked.

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 oil in a large non-stick skillet over medium heat until hot.  Cook sausages 4 minutes per side or until lightly browned.  Remove from skillet and keep warm.
2. Lightly toss sauerkraut, brown sugar, Dijon mustard and thyme (if desired) to combine.  Fold in apple slices; pour into same skillet and top with sausage.
3. Cover and cook 5 minutes over medium heat or until apples are tender.  Add salt and pepper to taste.

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. Prepare macaroni according to package directions; drain.
2. In large skillet, heat oil. Add sausage and carrot; stir-fry 1 minute. Add cabbage, onions, salt, garlic and pepper. Stir-fry just until tender. Stir in macaroni; heat through.
3. Arrange on warm serving platter. Garnish as desired. Serve immediately. Refrigerate leftovers.

Directions:

1. Open package of Lit’l Smokies® and drain off any liquid; set aside. Cook bacon in large skillet according to package directions until crisp.  Remove bacon from skillet and place on paper towels to cool.
2. Add onion and green pepper to drippings in skillet; cook over medium heat for 5 minutes or until vegetables are tender, stirring occasionally.
3. Stir in pineapple juice, ketchup and hot pepper sauce to taste.  Bring to a boil, reduce heat to medium-low and cook 10 minutes.  Crumble bacon and stir into sausage mixture.  Serve over hot cooked rice.

Directions:

1. Cut sausage into ½” slices.  Heat a 5 to 6-quart pan over medium-high heat for 3 minutes.   Add sausage, onion, green pepper, celery and garlic; cook, stirring occasionally, 5-6 minutes or until vegetables are tender.
2. Stir in kidney beans, chicken broth, oregano, thyme and bay leaf.  Bring to a boil; reduce heat to medium and cook 12-15 minutes or until slightly thickened.  Add hot sauce to taste.
3. Remove bay leaf and serve over hot cooked rice.  Sprinkle with chopped parsley if desired.

• Cook’s Tip:  Like it hot? Substitute Hillshire Farm® Hot Links™ for the Hillshire Farm® Smoked Sausage.

Directions:

1. Spray a large non-stick skillet with no-stick cooking spray. Add sausage, bell peppers and garlic; cook and stir on medium-high heat for 8 minutes or until peppers are crisp-tender and sausage is heated through.
2. Combine coconut milk and curry powder. Add to chicken mixture. Bring to a boil. Reduce heat; simmer uncovered 10 minutes. Stir in pineapple; heat through.
3. Serve over rice, sprinkle with cilantro, peanuts and raisins, if desired