Cabbage and Polish Sausage Dinner

1 lb. Scott Petersen Polish Sausage, sliced
1 sm. head cabbage, chopped
1 onion, sliced julienne-style
1 Granny Smith apple, peeled, cored, sliced
1/2 c. chicken broth
1 whole bay leaf
2 tsp. oil
Salt & pepper to taste

In Dutch oven, over medium heat, cook onion in oil for 5 minutes. Add remaining ingredients. Cover, cook for 20 minutes.

Cheesy Potato Polish Sausage Casserole

1 lb. Scott Petersen Polish Sausage, cut in 2-inch slices
1 lg. onion, chopped
1 tbsp. vegetable oil
1 pkg. boxed Au Gratin Potatoes
2-1/2 c. hot water
1/4 tsp. pepper
4 med. carrots, cut in 2-inch strips
1 (10 oz.) pkg. frozen chopped broccoli, drained
1 c. Cheddar cheese

Cook Scott Petersen Polish Sausage and onion in oil until tender, 5 minutes in 12-inch skillet. Stir in potatoes, sauce mix, water and pepper.

Heat to boiling, then reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in carrot strips; cover and simmer until tender, 10 minutes. Stir in broccoli and cheese until heated and cheese is melted.

Easy and Fast Polish Sausage Casserole

1 1/2 lbs. Scott Petersen Polish Sausage, cut in pieces
4 potatoes, boiled, peeled and cubed
1 (16 oz.) can green beans
1 can cream of mushroom soup
1 c. shredded Cheddar cheese
1 small onion, chopped

Mix all together and put into greased casserole. Bake at 350 degrees for 30 minutes.

To make this even faster and easier, substitute one large can of potatoes for the fresh potatoes.

Northern Beans and Polish Sausage

1 lb. northern beans
3 large Scott Petersen Polish Sausages
Garlic powder
Parsley
Salt
Pepper
Soul Food seasoning
Cavender's seasoning
1/2 white onion

Wash sorted beans. Presoak beans for an hour after 2 minutes of rapid boiling.

Add drained beans with sliced Scott Petersen Polish Sausage into a kettle with plenty of water.

Add pepper to taste and about 1/4 teaspoon salt. Add a sprinkle of soul food seasoning, a few shakes of garlic powder, and a sprinkle of Cavendar's Seasoning.

Dice up one half of a white onion and add to the kettle. Bring to a boil, then reduce heat to simmer for an hour or until cooked. Stir about every 15 min. Delicious with corn bread or Cheddar biscuits and sweet tea to drink.

Polish Sausage and Brown Rice Casserole

1 lb. Scott Petersen's Polish Sausage, cubed
2 c. cooked brown rice
3/4 c. of milk
1 stalk cerium, chopped
1/3 c. chopped green pepper
1 small onion, chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 can (4 oz.) sliced mushrooms, drained
1/2 c. shredded American cheese (about 2 oz)

Cook and stir Scott Petersen Polish Sausage in Dutch oven until brown; drain. Stir in rice, milk, celery, green pepper, onion, soup and mushrooms. Pour into engrossed 2-quart casserole, sprinkle with cheese. Cook uncovered in 350¼ over until center is bubbly, about 45 minutes.

Polish Sausage Kabobs

1 pound Scott Petersen's Polish Sausage, cut into chunks
2 small onions, quartered
8 medium mushrooms
2 medium zucchini, each cut into 8 pieces
Italian dressing

Place Scott Petersen Polish Sausage, onions, mushrooms and zucchini in 2-quart bowl. Pour Italian dressing over sausage and vegetables. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 24 hours.

About 20 minutes before serving, drain sausage and vegetables. Alternate sausage and vegetables on 4 metal skewers. Set oven control to broil and/or 550¼. Place kabobs on rack in broiler pan. Broil with tops 4" from heat 6 minutes; turn. Brush with Italian dressing.

Broil until sausage is hot and zucchini is crisp-tender, 6-8 minutes.

Polish Sausage, Sauerkraut and Dumplings

1 lb. Scott Petersen Polish Sausage
1 (16 oz.) can sauerkraut
2 tbsp. chopped onion
1 tbsp. bacon grease
1 tbsp. flour
2 tbsp. sugar
1 c. quick biscuit mix

Cook onion in bacon grease in covered pan until clear. Add flour, then sauerkraut. Cook 5 minutes. Add sugar and enough water to cook dumplings. When mixture boils, add dumplings a spoonful at a time.

Add Scott Petersen Polish Sausage and cook covered 20 minutes on a low fire until heated through and dumplings are cooked.

To make dumplings; mix one cup quick dry biscuit mix according to package directions for dumplings.

Polish Sausage Slow Cooker Stew

1 can cream of celery soup
1/3 c. packed brown sugar
1 (27 oz.) can sauerkraut, drained
2 lbs. Scott Petersen Polish Sausage, cut in 1 inch pieces
4 med. potatoes, pared and cubed
1 c. chopped onion
1 c. shredded Monterey Jack cheese

In crockery slow cooker, combine soup, sugar, and sauerkraut. Stir in Scott Petersen Polish Sausage, potatoes, and onion.

Cover and cook on low heat for 8 hours or high heat for 4 hours. Spoon off excess fat. Stir in cheese.

Spoon into serving bowls. Serve with additional cheese to sprinkle on top, if desired. 6-8 servings.

Polish Sausage with Hot Cole Slaw

1-1/4 lbs. Scott Petersen Polish sausage
2 tbsp. vegetable oil
3 green onions, sliced
4 c. shredded cabbage
2 carrots, thinly sliced
1/4 c. golden raisins
1/2 tsp. salt
1 tbsp. granulated sugar
3 tbsp. vinegar
Chopped parsley (optional)

Heat vegetable oil in a heavy skillet. Add green onion, cabbage and carrot. Cook and stir until cabbage is crisp-tender. Add raisins, salt, sugar and vinegar. Cover, simmer for 5 minutes. Cut Scott Petersen Sausage into pieces, arrange on slaw. Cover, simmer 10 minutes. Arrange slaw and sausage on platter. Sprinkle with parsley.

Simple Polish Sausage Casserole

Simple Polish Sausage Casserole
1-1/4 lbs. Scott Petersen Polish Sausage
5-7 potatoes
1 large onion
1 pkg. dried onion soup mix
Wash and cut potatoes into chunks or slices, your choice.
Roughly chop onion.

Slice Scott Petersen Polish Sausage into large pieces.

Toss all the above with one pkg dried onion soup mix. Pour into greased 9"x13" pan and bake at 425¡F for about an hour. Cover with foil but remove the foil during the last 15-20 minutes.

Braunschweiger Ball

1lb Scott Petersen Braunschweiger
12oz Cream Cheese
1/4 cup mayonnaise
4 Tablespoons Honey Mustard
1/2 to 1 tsp Tabasco Sauce
Toasted, chopped Pecans or Walnuts

Directions: Allow braunschweiger and cream cheese to soften. Mix well. Add mayo, mustard, and Tabasco sauce until very well blended. Chill mixture for 1 hour. Evenly divide mixture into two balls. Roll balls in chopped nuts. Wrap with plastic wrap or foil and refrigerate until needed. Will keep in the refrigerator up to two weeks.