- 12 links Wenzel Breakfast Sausage
- 3 cups frozen country-style hash brown potatoes, thawed
- 3 tablespoons butter, melted
- 1/8 teaspoon salt
- 6 eggs, lightly beaten
- 2 cups shredded Wenzel smoked cheese
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped fresh chives or green onion
- 2 table spoons Wenzel Olive Oil
- Heat oven to 400 degrees F.
- Combine potatoes, butter and black pepper; press onto bottoms and up sides for 12 muffin pan cups sprayed with cooking spray. Bake 12 min. or until lightly browned.
- Meanwhile fry sausage with 2 table spoons of Wenzel Olive oil and drain on paper towels. Cut into 1/2 inch-thick slices
- Spoon sausage into potato cups. Whisk eggs in medium bowl until blended. Stir in cheese and red peppers: spoon over sausage. Sprinkle with chives.
- Bake 13 to 15 min. or until centers are set.
- 2 tsp. Wenzel olive oil
- 1 (12 ounce) package Wenzel smoked sausage
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 small white onion, quartered and sliced
- 4 cloves garlic, minced
- 1/2 tsp. kosher sea salt
- 1/2 tsp. ground black pepper
- 5 tbsp. tomato paste
- 1 1/4 c. low-sodium chicken broth, divided
- 1 tsp. paprika
- 1/8 tsp. cayenne pepper
- 1 1/2 tbsp. chopped parsley
- 1 and 1/4 cups white rice
- In a small saucepan, cook rice according to the package’s directions.
- Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
- Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
- Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
- Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.
For an “Italian” version, use Wenzel Italian sausage + 1/2 tsp. Italian seasoning
- 1 Pound of Wenzel Italian Sausage
- 1 24-28 oz jar Marinara Sauce
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 small white onion
- Cook your spaghetti noodles as per package instructions
- After removing the sausage from casing or 1 lb chub pack, cook in 2 tablespoons of olive oil along with your chopped onion.
- When both are lightly brown add your marinara sauce and stir in spices.
- Turn down and simmer for 30 minutes adding water to keep it consistent and not to dry.
- 1 package Wenzel’s Lone Star Brats (4 sausages) – casings removed
- 3 medium potatoes
- 12 ounces sauerkraut, drained
- 2 tablespoon sliced green onion
- 3 tablespoons milk
- 1-1/2 tablespoon butter
- 1/2 teaspoon salt
- 1 dash pepper
- Smoked Gruyere, freshly grated (for the top)
- Peel, chop and boil potatoes.
- Combine sauerkraut and onion; place in a casserole dish.
- Brown sausage meat; drain; spoon over sauerkraut.
- Drain potatoes; mash with milk, butter, salt and pepper.
- Spread potatoes over sausage, then cover dish with grated smoked Gruyere cheese.
- Bake in a 400 degree oven for 25 to 30 minutes or till lightly browned.
- 4 1-inch thick loin pork chops
- 1 large onion, chopped
- 1 Tablespoon olive oil
- 6 Tablespoons bread crumbs
- 1 Tablespoon flat leaf (Italian) parsley, chopped
- 2 eggs, beaten
- 4-5 Tablespoons Asiago cheese, grated
- 1 teaspoon dried oregano
- Salt and black pepper
- Flour for dredging
- 3 Tablespoons olive oil
- 2 Tablespoons butter
- 3/4 cup of white wine
- Start by cutting length-wide pockets in the sides of the pork chops with a sharp knife. This is for the stuffing, so you’ll want the pockets to be as deep as possible.
- In a small skillet, saute the onion in 1 Tablespoon of olive oil until it is transparent. Then, add the bread crumbs and parsley and stir over medium heat until the bread crumbs are lightly browned and the onion is golden. In a bowl, combine the skillet mixture with the eggs, grated cheese, oregano, along with salt and pepper to taste.
- Fill the pockets of the pork chops with the stuffing, then secure the open ends with toothpicks. Dredge the chops in flour.
- In a heavy skillet, heat the butter and oil until the butter melts and becomes foamy. When the foam dissipates, add the pork chops and brown on both sides. Lower the temperature, add the white wine, and cover. Cook the pork for 40 minutes.
- 3 Wenzel’s Old World Bratwurst
- 2 Russet Potatoes - diced
- 1/2 Medium Onion - diced
- 2 Carrots - diced
- 2 Celery Stalks - diced
- 4 cups Chicken Stock
- Olive Oil
- 1/4 Cabbage - shredded
- 2 Bay Leaves
- 1 tsp. Marjoram
- Salt & Pepper
- Put a drop of oil in a stock pot and brown off the sausages or brats. Let them get cook color on all sides, then add 2 cups of the chicken stock and bring up to a boil. Scrape any browned bits from the bottom of the pot. Lower the heat and simmer, covered, for about 12 minutes, until the brats are cooked.
- Remove the brats to a plate, and strain the broth and set aside. Slice the brats when they have cooled.
- Meanwhile add a tablespoon of oil to a new soup pot and saute the onions, celery, and carrots for about 4-5 minutes, just until slightly softened but not browned, stirring frequently.
- Add the potatoes, cabbage, and all 4 cups of the stock to the pan (this includes the 2 cups that were in with the brats), along with the bay leaves, salt, pepper, and marjoram.
- Bring up to a boil, then lower the heat and simmer, partially covered, for 15 minutes, or until vegetables are almost tender. Add the sliced brats and simmer for another 5 minutes until everything is tender.
- Taste to adjust the seasonings and serve hot.