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SnappySausageRecipesFlavorfulentrees“in a snap”

Flavor and convenience come together inthe National Hot Dog and SausageCouncil’s new recipe book, “SnappySausage Recipes.” These specially developed entreesfeature commonly found ingredients thatenable you to prepare delicious entrees in 40minutes or less.A refrigerator stocked with sausagemeans cooks pinched for time needn’t think aquick dish is a dull dish. From pizza to kebabsto salads, these recipes demonstrate theversatility and convenience of the manyvarieties of sausages and prove thatsausages no longer should be relegatedto life on a bun. In fact, innovativelyflavored sausages are among the hottest trendsin cooking. And with so many low-fat varietiesavailable in the marketplace, there’s a recipecombination to suit everyone’s taste andnutrition preferences.1

These six Snappy Sausage Recipes call for threetypes of sausage that require different preparationtechniques to ensure good taste and safety.Dry sausage, like salami is ready-to-eatand need only be sliced and served.Cooked sausage, like smoked or kielbasa,is pre-cooked and should be thoroughly reheated untilsteaming hot.Fresh sausage, like Italian or freshbratwurst, is made from ground meat (usually pork)and should be cooked thoroughly to an internaltemperature of 160 degrees F. Consumers with questionsabout sausage are encouraged to visit the National HotDog and Sausage Council’s web site www.hot-dog.org.The site features recipes, storage and handlinginformation, a nutrition calculator and more. And withthe click of a button, hot dog and sausage lovers can beadded to the Council’s mailing list for notification aboutfuture recipe books. Enjoy!2

BIANCO PIZZAEnjoy a lighterversion of pizza,without thetomato sauce.Serve with acrisp greensalad. Thisrecipe mayalso be servedas an appetizer.8Portion: 4 entreesounces MILD OR HOT FRESHITALIAN SAUSAGE1 medium sweet onion, chopped fine1 6-ounce jar marinated artichokehearts4 ounces fresh button mushrooms,cleaned1 1 2 tsp. dried oregano leaves1 10-ounce tube refrigerated pizzacrust11 4 cups Mozzarella cheese, grated(divided)1 4 cup Parmesan cheese, gratedOlive oil cooking spray1Squeeze the sausage from thecasing into a large skillet. Over2medium heat, sauté the sausage andPreheat oven to 425 degrees F.3onions together.Meanwhile, drain the artichokesand reserve 1 tablespoon of theliquid. Chop the artichokes into 1 2”pieces. Cut the mushrooms into thinslices.3

When the sausage is light brownand the onions are translucent,4ladle into a medium bowl with aslotted spoon. Wipe the skillet cleanof pan drippings, add the reservedartichoke liquid and lightly sauté themushrooms. Add to the bowl with thesausage. Add the oregano and mix alltogether.Lightly spray a 15” x 10” bakingsheet with the cooking spray.Unroll the dough into the pan andlightly push the dough to the edges ofthe pan. Sprinkle 2 3 cup of theMozzarella over the dough. Drain thesausage mixture and evenlydistribute the sausage over thedough. Then sprinkle on theremaining Mozzarella and all of theParmesan.Bake for 15 minutes or until thecheese is bubbly and the crustturns light brown.56Nutritional Information (per sterolSodium44122 grams37 grams23 grams55 mg1006 mg4

SAUSAGE, RED BLISS POTATOES& GRUYERE SALADThis colorfulhearty entreesalad isperfect for afamily dinneror for casualcompany fare.Complete the mealwith a loaf of darkpumpernickel bread.Portion: 4 entree salads12 ounces FULLY-COOKEDSMOKED SAUSAGE OR FULLYCOOKED LOW-FAT SMOKEDSAUSAGE1 1 2 pounds small to medium red blisspotatoes, washed2 3 cup green onion, chopped2 Tbsp. cider vinegar1 3 cup light mayonnaise1 4 cup non-fat plain yogurt1 tsp. caraway seeds4 ounces Gruyere cheese, mediumdice8-12 romaine lettuce leaves, washedand dried12 tomato wedgesReheat sausage thoroughlyaccording to package directions.1Cool slightly and cut into thin slices.Meanwhile, cover potatoes withcold water and bring to a boil in a22 to 3 quart saucepan. Reduce heatand simmer for about 20 minutes oruntil the potatoes are tender whenpierced with a fork. Drain and cool5

just until they are cool enough tohandle. Cut potatoes into 1 8” slices.In a large bowl, combine onionsand vinegar with the potatoes.Using a rubber scraper, gently stirtogether. Cool.In a small bowl, mix themayonnaise, yogurt, and carawayseeds. Gently fold into the potatoes.Add smoked sausage and cheese.For each portion, serve 2 cupssalad atop a bed of romaineleaves. Garnish each entree platewith 3 tomato wedges. May be servedimmediately at room temperature orcovered and chilled.345Nutritional Information (per serving)Regular SausageCalories 679Protein 33 gramsCarbohydrates 47 gramsFat-total 40 gramsCholesterol 94 mgSodium 1503 mgLow-Fat SausageCalories 470Protein 25 gramsCarbohydrates 54 gramsFat-total 17 gramsCholesterol 74 mgSodium 956 mg6

QUICK SMOKED SAUSAGEJAMBALAYADon’t wait until MardiGras to serve thisLouisianafavorite.itis perfectthroughout thefall, winter andearly spring. Theaddition of groundcloves enhances this quick and easyCreole recipe. Serve immediately to getthe full flavor of the cloves.1Portion: 4 entreespound KIELBASA SMOKEDSAUSAGE, cut into 1 4” slices ORuse LOW-FAT KIELBASASMOKED SAUSAGE, cut into 1 4”slices1 cup chopped red onion1 cup chopped green pepper1 2 cup chopped celery1 1 2 cups long-grain white rice1 1 3 cups low-salt chicken broth1 15-ounce can stewed tomatoes,(Cajun recipe preferred)1 2 tsp. thyme1 4 tsp. cayenne pepper1 8 tsp. ground clovesOver moderate-high heat, brownkielbasa in a 5-quart heavy1saucepan, stir frequently. When thesausage is brown, transfer with aslotted spoon to a paper towel linedbowl. Reserve 1 tablespoon of pandrippings but discard any otherdrippings.7

Return pan drippings to saucepanand add onion, green pepper and2celery. Sauté over moderate-highheat, stirring occasionally until onionis soft.Stir in the rice, chicken broth,tomatoes with their juices, herbsand spices. Cover pan and simmerover low heat for about 10 minutes.Return sausage to the saucepanand continue to simmer for about5 minutes until all the liquid isabsorbed and the rice is tender.Serve immediately in heatedshallow bowls.345Nutritional Information (per serving)Regular SausageCalories 698Protein 24 gramsCarbohydrates 77 gramsFat-total 32 gramsCholesterol 77 mgSodium 1508 mgLow-Fat SausageCalories 509Protein 23 gramsCarbohydrates 87 gramsFat-total 7 gramsCholesterol 52 mgSodium 1260 mg8

SAUSAGE AND VEGETABLEKEBABS WITH MUSTARDSAUCEThe subtle taste of mustardprovides a pleasant flavorsurprise to the colorful kebab.This is a quick and easyentree that is lovelyserved over ricepilaf or aflavored rice.4Portion: 4 entrees12-inch wooden skewers, soakedin water for 30 minutes2 Tbsp. white wine vinegar1 Tbsp. olive oil2 Tbsp. Dijon mustard1 tsp. coarsely ground black pepper1 pound FRESH BRATWURST ORITALIAN SAUSAGE LINKS, cutinto 3 4” slices (slice through thecasings)1 large red bell pepper, washed,seeded, de-ribbed and cut into 1”squares1 small zucchini, washed, endsremoved and cut into 3 4” slices12 firm cherry or grape tomatoes,washedMix the vinegar, olive oil,mustard, and pepper together in a1small bowl.On each skewer, alternatelythread the sausage and vegetable2chunks, beginning and ending eachskewer with red pepper cubes.9

Leave a small space between thesausage pieces so the sausage willcook through.Brush the mustard mixture ontothe sausage and vegetables.Prepare the grill with mediumheat coals (white-ash glowingembers) or preheat the broiler. Grillor broil the kebabs on an oiled rack,about 6-8 inches from the heat. Usingtongs, turn the skewers every 5minutes and continue to cook for atotal of 18 to 20 minutes, or until thesausage is cooked through to 160degrees F. internal temperature.34Nutritional Information (per sterolSodium23810 grams8 grams19 grams35 mg519 mg10

SAUSAGE WITH PASTA INTOMATO-CREAM SAUCEServe this quick and easyentree forcompany or aspecial familydinner.Completethe mealwith afresh greensalad andcrusty bread.1111 21 2 21 211 21Portion: 4 entreespound SWEET ITALIANSAUSAGEmedium onion, choppedclove garlic, mincedcup dry white wine14 1 2 -ounce can peeled and dicedtomatoes (with juices)cup light creamcup fresh basil, chopped (divided)pound penne rigate pasta (orother tubular pasta)cup Parmesan cheese, freshlygrated (divided)Squeeze the sausage from thecasing into a large skillet. Over1medium heat, sauté the sausage,onion and garlic together. Continue tosauté until the sausage is lightlybrown, about 7 minutes.Drain the drippings from theskillet. Add wine to sausage andsimmer about 2 minutes. Addtomatoes with juices and simmerabout 3 more minutes.211

Reduce the heat to low and stir incream. Stir and simmer for about 5minutes. Mix in 1 4 cup chopped basiland reduce heat to warm. Stir in 1 4cup Parmesan.Meanwhile, cook penne pastaaccording to package directions,about 10 minutes, or until al dente.Drain.Divide pasta into 4 warm pastabowls or entree plates. Ladleabout 1 cup sauce atop each bowl ofpasta. Sprinkle each portion with 1tablespoon each Parmesan and basil.Serve hot. If desired, garnish withfresh whole basil leaves.NOTE: Dried basil may besubstituted for fresh. Use 1tablespoon dried basil in step 2 andsprinkle 1 2 teaspoon basil atop eachbowl in step 4.34Nutritional Information (per sterolSodium57127 grams55 grams26 grams75 mg916 mg12

ANTIPASTO SALADA quick and easy Italian entree saladfeaturing a delicious combination ofcolors, flavors and textures. Serve with aloaf of crusty Italian bread.122154 311212Portion: 4 entree saladsTbsp. olive oilTbsp. red wine vinegartsp. Dijon mustardlarge head romaine, washed,dried and chilledounces SLICED HARD SALAMI,cut into julienne stripsounces Mozzarella cheese, cut intojulienne stripscup fresh flat-leafed parsleyleaves, chopped31 4-ounce can large pitted ripeolives, well drainedmedium tomatoes, washed andcut into 20 wedgesIn a large bowl, whip together theoil, red wine vinegar and mustard.Cut the romaine crosswise into 1 2”strips. Add the romaine, salami,Mozzarella, parsley and olives to thedressing in the bowl. Toss allingredients together.Divide into 4 portions and garnisheach serving with 5 tomato wedges.3Nutritional Information (per sterolSodium35217 grams13 grams27 grams50 mg1409 mg13

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These six Snappy Sausage Recipes call for three types of sausage that require different preparation techniques to ensure good taste and safety. Dry sausage,like salami is ready-to-eat and need only be sliced and served. . FAx 703-527-0938 www.hot-dog.org. Title: AMI/Sausages bro 2