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| Recipes |
BRATWURST STEW
2 (14.5 ounce) cans chicken broth
4 medium carrots, cut into 3/4" chunks
2 celery ribs, cut into 3/4" chunks
1 medium onion, chopped
1/2 teaspoon each of dried thyme, dried basil & salt
1/4 teaspoon garlic powder
3 cups chopped cabbage (can use potatoes if you don't like cabbage)
2 (15.5 ounce) cans great northern beans, rinsed and drained
5 fully cooked bratwurst links, cut into 3/4" slices
In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.
Perfect for leftover brats.
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SPICY SAUSAGE CHEESE PUFFS
1/4 pound spicy bulk pork sausage
3/4 cup biscuit baking mix
1 cup shredded sharp Cheddar cheese
3 tablespoons water
2 tablespoons canned chopped green chiles, drained
In a small skillet, cook sausage over medium heat until no longer pink; drain and cool completely. In a bowl, combine biscuit mix and cheese. Stir in the sausage, water and chilies.
Shape into 1" balls. Place 2" apart on well-greased baking sheets. Bake at 400 degrees for 12-15 minutes or until lightly browned. Refrigerate leftovers.
You can't eat just one!
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SAUERKRAUT-SAUSAGE COCKTAIL BALLS
1 - 14-16 oz. can drained sauerkraut
1 lb. spicy pork sausage (do not cook)
3/4 cup oatmeal
2 tablespoons brown sugar
Pat excess moisture from kraut (you can cut w/scissor for easier rolling). Combine all ingredients; form into balls. FREEZE. Bake 375º on broiler or cake pan (not a cookie sheet) for 30 minutes or until browned.
Your guests will want this recipe!
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MAKE-YOUR-OWN-DELICIOUS SALAMI
5 lbs. Louie's ground beef
5 rounded teaspoons "Tender-Quick" curing salt (available at Louie's)
2-1/2 teaspoons Louie's course (or regular) pepper
2-1/2 teaspoons mustard seed
2-1/2 teaspoons Louie's garlic salt
1 teaspoon Louie's smoked salt (or liquid smoke)
Mix long and well. Refrigerate for three (yes, three) days.
Mix well each day. On 4th day, form into 4 rolls. Bake on
broiler rack for 8 hours at 175º. Delicious.
Do not change one thing with this recipe. You will not believe how delicious your own "homemade" salami will be!
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Hwy 63 North - 2025 Superior Avenue
Cumberland, WI 54829
Toll Free: 1-800-270-4297
Phone: 715-822-4728 Fax: 715-822-3150
Store hours: Mon-Sat 8 a.m. to 6 p.m. - Fri open till 8 p.m.
Sundays 10 a.m. - 3 p.m - May thru September
To request Venison Processing or general information, please email: info@louiesfinermeats.com
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