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5797 Route 7
Ferrisburgh, VT 05456

100 Dorset Street
South Burlington, VT 05403

1-800-99-DAKIN


Recipes

Sausage, Pepperoni, Keilbasa

Antipasto Lasagna 		Print 3 X 5 or 4 X 6

  • ¾ c. Cob-Smoked Sliced Pepperoni
  • 1 Jar of Roasted Red Peppers
  • 2/3 c. Sliced Black Olives
  • 1 Jar of Mushroom Pasta Sauce
  • 8 Lasagna Noodles
  • 1 Jar of Artichoke Hearts
  • Dried Oregano

Preheat oven to 425º F. Cook lasagna noodles al dente according to package. Rinse, drain and set aside. Spread ½ c of sauce on bottom of baking dish coated with cooking spray. Arrange one layer of noodles (3 or 4) over sauce. Top with ½ of the artichokes, half of the roasted red peppers, and ½ of the black olives. Sprinkle with cheese and ¾ c sauce. Repeat the layers without the cheese and ending up with the noodles. Spread the leftover sauce over the noodles. Cover and bake for 30 minutes or until the top becomes bubbly. Uncover and top with cheese and sprinkle with oregano. Bake an additional 5 minutes. SERVES 6

Jambalaya 		Print 3 X 5 or 4 X 6

  • 4 oz. Cob-Smoked Kielbasa, thinly sliced
  • 15 oz. Can of Black Beans
  • ¾ c. Diced Red Pepper
  • 10 oz. Can of Diced Tomatoes
  • 2 Minced Garlic Cloves
  • 14 oz. Can of Diced Chiles
  • ¾ c. Minced Onion
  • 1 tsp. Red Pepper Flakes
  • 7 Cups of cooked Egg Noodles (or Brown Rice)
  • 4 oz. Shredded Mexican Cheese
  • 2 tsp. Olive Oil

Sauté onion, bell pepper, and garlic with oil for 5 minutes. Add red pepper flakes and sauté for 1 minute. Add beans, tomatoes, chiles, and kielbasa; bringing to a boil. Reduce the heat and simmer until thick (about 8-10 minutes). Combine mixture with noodles or rice in large mixing bowl and serve in pasta or soup bowls and top with shredded cheese. SERVES 6

Sausage and Bean Chowder 		Print 3 X 5 or 4 X 6

  • 1lb. Big-Link Smoked Sausage
  • 14.5 oz. Can of Crushed Tomatoes
  • 16 oz. Can of Garbanzo Beans
  • 2 cups of Water
  • 1 Large Onion, Diced
  • ½ c. Red Pepper, Chopped
  • 2 Potatoes, Diced
  • 1 Bay Leaf
  • ½ tsp. Salt
  • ¼ tsp. Garlic Powder
  • ½ tsp. Pepper
  • ¼ tsp. Thyme

Brown sausage in fry pan and slice into 1-inch chunks. Drain off any fat. In a Dutch oven, combine garbanzo beans, tomatoes, water, onions, bay leaf, salt, garlic powder, thyme, and black pepper. Add the sausage, potatoes, and red pepper. Simmer for 45-1 hour until potatoes are cooked. Serve over egg noodles or rice. SERVES 6 * Cob-Smoked Kielbasa may be used in place of Big-Link Sausage

Smoked Sausage and Potato Salad 		Print 3 X 5 or 4 X 6

  • 12 oz. Smoked Chicken, sliced
  • 6 cups of Diced Red Potatoes
  • 1/3 c. Dijon Style Mustard
  • ½ c. finely Diced Celery
  • ½ c. Chopped Onion
  • 1 tbs. Lemon Juice
  • ¼ tsp. Salt
  • ¼ tsp. Pepper

Steam potatoes, uncovered for 10 minutes or until just tender. Fry sausage for 2 minutes in skillet. Combine the potatoes and sausage in mixing bowl. Add the remaining ingredients, tossing to coat. SERVES 4


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