Teet's Smoked Chicken Sausage Phyllo Cups with Green Onion and Apricot Drizzle

Teet’s Smoked Chicken Sausage Phyllo Cups with Green Onion and Apricot Drizzle 

by Tracy Hersh

Makes 24 mini bites.

2 bunches green onions, finely chopped
1 stick of unsalted butter
20 sheets of phyllo dough

½  pound Teets Smoked Chicken Sausage, sliced in to 24 rounds 

¼ cup apricot preserves
2 teaspoons soy sauce
1 Tablespoon lime juice

Lime zest for garnishing

Preheat the oven to 375F.

Saute the green onions in 2 tablespoons of butter until softened. Set aside. Melt the remaining butter. Brush 1 sheet of phyllo with the melted butter, place another sheet on top and brush with the butter, repeat with 3 more sheets (5 sheets in total). Cut the layered phyllo into 3 inch squares and push down each square into a mini muffin tin. Continue with the rest of the phyllo working with 5 sheets at a time.  Place one piece of Teet’s Smoked Chicken Sausage in each cup. Top each one with a generous amount of the green onion mixture. Bake for 8-10 minutes.  

While the cups are baking, mix apricot preserves, soy sauce and lime juice in a small bowl. Once the cups are baked, drizzle them with the apricot mixture and sprinkle with lime zest.  Enjoy. 

Note:  While working with phyllo dough, keep the sheets you are not working with covered with plastic and a damp kitchen towel.  You can usually find this information on the phyllo package.

Smoked Sausage & Clam Lettuce Wraps

This recipe comes together so quickly and easily! It makes a great appetizer for a holiday party, or just a stay at home date night with the one you like to cuddle. It is a stir fry, so have everything prepped and ready to go before starting; total cook time is about 6-7 minutes. That leaves more time for cuddling!

Smoked Sausage & Clam Lettuce Wraps

by Carrie Mason
1 Tablespoon olive oil
1 1/2 links Teet's Smoked Garlic Pork Sausage, diced (small dice)
2 cloves garlic, minced
2 cans chopped baby clams, drained and broth reserved
2 teaspoons ginger
1 teaspoon red pepper flakes
1 1/2 Tablespoons brown sugar
2 teaspoons toasted sesame seeds
1 1/2 tablespoons soy sauce
1 teaspoon hot sauce (I used Sriracha)
3 scallions, diced (white and green parts used)
1 teaspoon sesame oil

Boston or iceberg lettuce leaves for serving

Add the oil to a hot skillet or wok. Saute the sausage and garlic for about 3-5 minutes, add the clams. Continue cooking over high heat, stirring constantly, for 2 minutes. Add the ginger, pepper flakes, brown sugar, and sesame seeds. Stir until the sugar is dissolved, about 1 minute. Add the soy sauce and hot sauce, scraping up the bottom of the pan and stirring constantly until all the browned bits from the bottom of the pan are incorporated. If more liquid is needed, stir in a bit of the reserved clam broth. Remove from the heat, add the scallions and drizzle with the sesame oil.

Serve in Boston lettuce or iceberg lettuce leaves.

Mac and Cheese Teet's Style

In our house, "Mac and Cheese" is a snow day comfort food treat. But when I decided to participate in the Teet's Challenge, I knew immediately that I would have to make Mac and Cheese with one of their delightful smoked pork products. I opened the package of Garlic Pure Pork Smoked Sausage and inhaled deeply. I immediately started thinking about what cheeses would pair nicely with this amazing and tasty sausage. Something extra sharp and something extra creamy was my first thought. I headed out to the cheese shop to begin my cheesy journey. This trip resulted in a grass-fed sharp cheddar and a fontal. While there are varying opinions about which macaroni product is best suited for Mac and Cheese, my personal preference is cavatappi. It is curly with ridges and really holds onto the sauce. The finished product was just as delightful as I had imagined! 

Mac and Cheese Teet's Style

by Susan Ritchie

16 ounces De Cecco cavatappi pasta
2 teaspoons extra virgin olive oil
12 ounces Teet's Smoked Garlic Pork Sausage, casing removed, sliced 1/2 inch thick, then quartered.
6 Tablespoons butter, plus more for greasing the casserole dish
1/3 cup diced shallot (small dice)
1/4 cup, plus 2 tablespoons all purpose flour (I prefer whole wheat)
1 1/2 teaspoons dry mustard
4 cups whole milk, close to room temperature
10 ounces shredded fontal cheese
6 ounces shredded sharp cheddar
(1/2 cup of combined shredded cheeses reserved for breadcrumb topping)
Salt and freshly cracked pepper to taste

Prepare the pasta according to package directions for al dente. Drain and rinse with cool water to stop the cooking process. Shred the cheeses together, reserving 1/2 cup for the topping. Grease a 9 x13 casserole with butter. In a large heavy bottomed pot, heat the olive oil over medium-low heat, add the Teet's Garlic Pure Pork Sausage and sauté to release some of the smokey fat goodness. Remove the sausage with a slotted spoon and reserve. Increase the heat to medium and add the butter. Once melted, add the shallots and cook, stirring often, until softened and fragrant, about 3-5 minutes. Add the flour and stir for 2-3 minutes to remove the raw flour taste. Add the dry mustard and freshly cracked pepper. Slowly add the milk, whisking constantly and bring the mixture to a boil. Immediately turn off the heat and add the cheeses, whisking until completely melted and the sauce is smooth. Add salt to taste. (Since I was using a smoked pork product, I opted to pass on adding additional salt.) Add the sausage back to the pot along with the prepared pasta. Pour the mixture into the prepared casserole.

For the Topping:
6 slices of day old bread (I used Martin's whole wheat potato bread)
2 Tablespoons butter, melted
1/2 cup reserved shredded cheese
1/4-1/2 teaspoon cayenne pepper
Pinch of salt

Preheat the oven to 400° with the rack in the middle slot. In a food processor, pulse the bread slices until they are very coarse crumbs. Add the butter, reserved cheese, cayenne, and salt. Pulse until combined. Pour the bread crumb topping over the macand cheese, spreading it evenly. Bake until the mac and cheese is bubbly and the topping is a nice golden-brown color, about 20-25 minutes. Allow the mac and cheese to rest for 5-10 minutes before serving.

Braised Cabbage and Tasso

Braised Cabbage and Tasso
by Christine Adams

1 large head cabbage, cored and cut into wedges

3 garlic cloves, minced
1 cup thinly sliced Teet's Smoked Pure Pork Tasso
chicken broth or water (enough to cover the cabbage)
a drizzle of apple cider vinegar

Place the cabbage, garlic and tasso in a large stock pot. Cover with the broth or water and bring to a boil. Reduce the heat and simmer for 40 minutes to 1 hour. Drain and drizzle with apple cider vinegar.

Quiche Lorraine with Tasso

Quiche Lorraine with Tasso

bt Rachael Tanis

adapted from The All New Ultimate Southern Living Cookbook

1/2 15-ounce package package refrigerated pie crusts (1 crust)

8 slices Teet's Smoked Pure Pork Tasso, cut into 1/2 inch pieces

4 green onions, chopped

2 cups shredded Swiss cheese, divided

6 large eggs

1 cup whipping cream

1/2 teaspoon salt

1/8 teaspoon ground red pepper

1/8 teaspoon ground white pepper

1/8 teaspoon ground nutmeg

Fit the pie crust into a 9-inch pie plate according to package directions; fold the edges under, and crimp. 

Bake at 400 degrees for 7 minutes; remove from the oven. Cool on a wire rack.

Meanwhile, cook the tasso in a large skillet until slightly crisp. Sprinkle the tasso, green onions, and 1 cup of  cheese into the prepared crust.

Whisk together the eggs and the next 4 ingredients; pour into the pie crust, and sprinkle with the remaining cheese and nutmeg.

Bake at 350 degrees for 35 to 40 minutes or until set. Let stand for 10 minutes before cutting. 

Black Bean Soup (with a Cajun twist)

I adore black bean soup with plenty of white rice, plus a garnish of some diced onion for a bit of crunch.

I've been known to add so much rice that I end up with something more like a stew, and other times, I leave it a little more soupy. Sometimes I'll add a little cilantro or sour cream or crumbled cheese as well. Like any soup, there are plenty of opportunities for customization and embellishments.

This recipe is so simple to make, it's almost cheating. Sure, you have to do a little slicing and dicing, but then it all goes into a slow cooker and there's nothing else to do until you're ready to serve.

The sausage I used here was from Teet's who partnered with 37 Cooks. It was a smoked garlic pork sausage - a spicier Cajun version of a typical smoked sausage. It added a nice amount of spice to the soup, but it wasn't at all what I'd consider spicy hot - just what I'm looking for in a black bean soup.

Black Bean Soup (with a Cajun twist)
by Donna Currie

2 cups dried black beans, rinsed and drained
1 cup diced onion
2 cups diced Teet's Smoked Garlic Pork Sausage
1 teaspoon cumin
2 teaspoons salt
1 tomato, diced
1 fire roasted red pepper, diced
2 quarts water
2 cups rice, cooked
Diced onion, for garnish

Place the beans, 1 cup of onion, sausage, cumin, salt, tomato, pepper, and water in a slow cooker.

Set the cooker on low and cook until the beans are fully cooked. It took about 14 hours in my cooker, but the time will depend on your slow cooker. And I live at high altitude, and dried beans always take longer to cook.

If you prefer the soup with a little more body, you can use a fork or potato masher to smash some of the beans. If you prefer something even thicker, you can use a stick blender briefly to puree some of the beans.

Serve hot. Pass the rice and onions separately.

Hot Sausage on a Bun

Hot Sausage on a Bun

by Mark Makowski

What better way to enjoy Teet's Smoked Jalapeno Pork Sausage than stacked high on a bun? At the end of a long day, with no energy left to cook, this sandwich made my day. It is warm, crispy, peppery and deeply flavored, a satisfying supper to look forward to all day.

Slice Teet's Jalapeno Sausage diagonally into 1/4 inch slices. Saute in a pan until the edges are crispy, flipping occasionally. Stack on a bun with your favorite barbecue sauce and fixings.

Smoked Chicken Sausage and Vegetable Pasta Toss

Smoked Chicken Sausage and Vegetable Pasta Toss

by Sarah Gillespy

 

½ pound pasta (I used whole wheat rotini, use your favorite)

¼ onion, sliced

1 heaping Tablespoon garlic, chopped

1 teaspoon of Slap Ya Mama Cajun Seasoning

¼ pound of Teet's Smoked Chicken Sausage, sliced

1 small head of broccoli, chopped

3 fresh on-the-vine tomatoes, diced

a very large handful of arugula

Olive oil

Cook the pasta al dente  in accordance with the directions on the package. 

Heat a bit of olive oil in a large skillet over medium heat. Add the onion and garlic. Saute them for a few minutes, until lightly browned. Add the smoked chicken sausage and the Slap Ya Mama seasoning. Cook until the sausage is browned. 

Once the pasta is almost ready (a minute or so until al dente), add the broccoli to the same pot. Drain the pasta and the broccoli and transfer them into a large bowl. Add the sausage mixture, fresh tomatoes and arugula. Toss to combine.

Smoked Jalapeno Sausage and Shrimp Gravy

Smoked Jalapeno Sausage and Shrimp Gravy

by Dawn Harmon

adapted from My New Orleans by John Besh

Let me begin by saying I LOVE New Orleans.  The culture, the vibe, the resiliency of the city.  And John Besh is one of my absolute favorite chefs. In his book, "My New Orleans", he returns to his roots and cooks REAL Cajun food, not the deep-fried hot sauce-slathered fare you often find near Bourbon Street.  My husband got me this book when he worked at Sur la Table, and I have cooked several great recipes out of it.  The photography is beautiful, and the book could be displayed as a foodie coffee table book.

This recipe originally called for green onion sausage, but I swapped it out for Teet’s Smoked Jalapeno sausage to give it some heat.  The gravy is best served over homemade biscuits and topped with an oeuf au plat aka a fried egg.

1 1/2-2 Tablespoons cubed bacon, fatty part only (I cut the ends off some bacon I used in the past, chopped it up, and put it in a Ziploc in the freezer!)

1 pound Teet’s Smoked Jalapeno Pork Sausage, casings removed and chopped

1 small onion, diced

1 Tablespoon flour

1 pound jumbo shrimp, peeled and deveined

salt

freshly ground black pepper

1/2 green bell pepper, seeded and diced

1 clove garlic, minced

1 teaspoon crushed red pepper flakes

1 pinch allspice

2 dashes Worcestershire sauce

1/2 14-ounce can diced canned tomatoes

1 cup chicken stock

leaves from 1 sprig fresh thyme

1 green onion, chopped

1.  Cook the bacon in a heavy-bottomed pan over medium-high heat (I used a Le Creuset cast iron pan) until you have approximately 1 tablespoon of rendered bacon fat.  Remove the bacon from the pan. 

2.  Add the sausage to the fat and cook, breaking up the meat as you go, until it is browned, 12-15 minutes.  Add the onions and cook until they are soft and browned, another 15 minutes.

3.  Reduce the heat to medium. Add the flour into the pan, stirring to mix it into the sausage and onions.  Cook for about 2 minutes to blend the flour into the meat.  This will help thicken the sauce – you want a good chunky sauce, not a runny one!

4.  Season the shrimp with the salt and pepper, then add them to the pan. Saute until they turn pink, about 3 minutes.  Remove the shrimp from the pan and set aside.
5.  Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire sauce, tomatoes, and stock to the pan, stirring well.  Increase the heat and bring the sauce to a boil.  Reduce the heat to low and cook for 15 minutes.  Add the thyme, green onions, and shrimp and cook for another 5 minutes.

Side note:  My favorite biscuit recipe is from Alton Brown.

Tasso Stuffed Peppers

I knew as soon as I tasted the Teet's tasso that it would be great in a stuffed pepper. The smokiness & robust flavor holds up well in the peppers and pairs nicely with the Colby-Jack cheese I used.

Stuffed banana peppers are a summertime staple in our house once the garden starts producing. I love to make stuffed peppers all year round, actually. These are the ones I grew up on, stuffed with Italian sausage, cheeses, garlic and onions, and served with crusty bread or rolls. They were often a starter but work equally as well as an entrée. My husband and I put the peppers on rolls & eat them as sandwiches. I use dehydrated onions in the recipe because fresh onions often give out more liquid than I’d like, the dehydrated ones absorb some of the moisture and flavor of the other ingredients. I have used fresh that I've sauteed, those work equally well adding flavor without extra moisture.

Tasso Stuffed Peppers
by Mary Polovinuk

8 medium or 16 small peppers, sweet or hot
1/2 pound Teet's Smoked Pure Pork Tasso, diced
8 ounces shredded Colby/Jack cheese or any of your favorite shredded cheese
1/4 cup grated Romano cheese
1 egg, beaten
1/4 cup bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder or 1 teaspoon dehydrated onion
pinch of salt & pinch of pepper

Preheat the oven to 375 degrees.

Mix the diced ham, cheeses, egg, bread crumbs & spices in medium size bowl. Set aside.

Cut the tops of the peppers and slit each pepper down the side. Clean out the seeds and remove the vein. If using hot peppers and wishing to retain some heat, leave a few of the seeds and some of the vein intact.

Open the peppers slightly and stuff loosely with the stuffing mixture. Press the peppers closed and place in a 11”x 9” pan or any roasting pan. Once all the peppers are stuffed, drizzle with olive oil.

I like to grind some fresh black pepper over the peppers at this point. You could also sprinkle with more grated cheese.
Bake for 30 minutes. Serve with rolls or fresh bread. Add a salad and you have dinner!

Spaghetti Frittata

Spaghetti Frittata
by Sandra Simmons
adapted from Everyday Food

For several years, I compiled my favorite recipes and sent them to our friends and family at Christmas. I called it My Christmas Cookbook (2003-2007). I first learned about the spaghetti frittata from Everyday Food magazine. I cooked the heck out of those magazines every month! And this was one of our kids' favorite dishes when I had leftover pasta. I often made these for lunch with a never ending line-up of ingredients, often other leftovers. I think this is the dish that started my leftover love affair!

1-2 Tablespoons olive oil
2 large eggs, lightly beaten
2 Tablespoons milk
1/2 teaspoon coarse salt
1/8 teaspoon ground pepper
1 1/2 cups cooked spaghetti or any other variety of pasta
1/2 cup Jarlsberg cheese, shredded 

1/4 cup thawed frozen peas 

1/2 cup Teet's Smoked Pure Pork Tasso
optional garnishes: chives, green onions, parmesan cheese

Preheat your broiler.

Add all the ingredients to a medium bowl and stir.

Heat a nonstick ovenproof skillet over low to medium-low heat and add a little olive oil or use a non stick spray. Add the spaghetti mixture. Cook without stirring for about 5 minutes. Place your skillet in the oven and heat until the top of the frittata is set, no more than a minute. Slide the frittata onto a plate and cut in 4 pieces with a knife or a pizza wheel. 

Serve with some vegetables or a salad. Quick and easy!

Shrimp, Tasso, and Grits

I've had shrimp and grits before, made with bacon, and I thought they were quite tasty. Today, I made shrimp and grits with pure pork tasso instead of bacon. I never thought I'd say this, but step aside, bacon. Tasso's here to stay!  Teet's Food Store in Louisiana generously sent me some of their Pure Pork Tasso, and my shrimp and grits ain't never gonna be the same!

Shrimp, Tasso, and Grits

by Matt Baird

6 ounces Teet's Smoked Pure Pork Tasso, chopped

1 10-ounce can Original Rotel Tomatoes

1 red jalapeno or cherry pepper, seeded and chopped

1 green jalapeno pepper, seeded and chopped

1 teaspoon Slap Ya Mama Original Cajun Seasoning 

3 Tablespoons butter

1/4 cup heavy cream

1 pound of raw shrimp, peeled and deveined

Cheese and garlic grits, recipe to follow.

Melt the butter in a large saute pan. Saute the peppers and onions. Add the tasso, Rotel tomatoes and SYM seasoning. Cook down until the juice from the tomatoes is reduced by half. Add the shrimp, stir and cook for about 3-4 minutes. Don't overcook the shrimp. When the shrimp are just about done, add the heavy cream, mix well, and heat to just under a boil. Serve in a bowl, over the cheese garlic grits, with plenty of good bread to sop up the gravy!

Cheddar Garlic Grits:
I had planned for days to cook all day on my day off, with Shrimp and Grits on the menu, among other things. I made a shopping list, checked it twice, got everything I needed from the store, and lo and behold, when I started cooking, I realized I forgot the damn grits! Ran to the store, cussin' myself all the way there and back. I ended up with a big box of quick grits (not the little envelopes).They worked out well. You can use any kind of grits that ya like. The one I happened to grab was Jim Dandy Quick Grits. Here's how I made 'em:

2 cups water

2 1/4 cups milk

1 cup grits 

1/4 teaspoon salt

8 ounces extra sharp cheddar cheese, shredded

1 head garlic, peeled and chopped

Pour the water and the milk into a pot and bring them to a boil. Slowly stir the grits and salt into the boiling liquid.  Add the garlic. Cover and simmer over medium heat for 8 to 10 minutes, stirring occasionally. When the grits are done, add the cheddar cheese, and stir until all cheese is melted.

P.S. My lovely wife doesn't care for grits. She's from London, and had never heard of grits until she moved to America. The one time she had them was for breakfast, and they were just plain grits, so she wasn't too keen on trying my Shrimp and Grits. To her credit, she'll always try anything I cook, and she loved the cheddar garlic grits!!

Jalapeno Sausage in a Pineapple-Dijon Sauce

Jalapeno Sausage in a Pineapple-Dijon Sauce

by Rachael Tanis

adapted from Bo's Bowl, Spicy and Sweet Smoked Sausage Appetizer

1 pound Teet's Smoked Jalapeno Cheese Pork Sausage, sliced

4 ounce can crushed pineapple

1/2 cup brown sugar

1 Tablespoon creole mustard

1. In a large skillet, add a small amount of oil and brown the sausage. 

2. In a small saucepan, combine the crushed pineapple, brown sugar, and creole mustard.  Bring to a boil; boil just until the sugar is dissolved. 

3. Pour over the sausage and stir to coat. Serve immediately. 

White Bean Soup with Rosemary and Smoked Tasso

Once the weather outside even hints that it’s going to be cooler than 80 degrees, this soup is on top of my to cook list. Smooth, simple flavors make this a comfort food staple in my house. The addition of tasso adds a smoky, earthy, and slightly spicy element, taking this soup to a rich, decadent level. 

White Bean Soup with Rosemary and Smoked Tasso
By Gary Gee
 
2 Tablespoons olive oil
2 cups sliced yellow onions
Coarse salt
Freshly ground black pepper
White pepper
Brown sugar
1 clove garlic, chopped
3 cups cannellini or great northern beans, cooked or canned, drained
2 quarts chicken stock
½ teaspoon dried rosemary, crushed
½ cup Teet's Smoked Pure Pork Tasso, sliced

In a large Dutch oven, heat the olive oil over medium heat. Add the onions, sprinkling with salt, peppers, and a pinch of brown sugar. Cook over medium-low heat, until glossy and wilted, about 10 minutes. Do not brown. Add the garlic and cook for 5 minutes more. 

Add the drained beans, chicken stock and rosemary. Bring to a boil. Reduce the heat and simmer, partially covered, for 30-45 minutes, until the beans are soft. 

Carefully puree the soup with an immersion blender, or in batches in a blender or a food processor. Return to the pot over low heat, taste and adjust seasoning. Keep warm. 

In a small skillet, over medium-high heat, pan fry the tasso slices until lightly browned and just heated through, about 30 seconds per side. Remove from the skillet and reserve. 

To serve, ladle portions of soup into individual bowls. Garnish with the reserved tasso, black and white pepper, and a splash of extra virgin olive oil, if desired.

Tasso Grits Batons with Scotch Bonnet Shrimp

Tasso Grits Batons with Scotch Bonnet Shrimp

by Dawn Harmon

1/2 cup instant grits

2 cups water

1/2 cup diced Teet’s Smoked Pure Pork Tasso

1 green onion, finely chopped

1 Tablespoon butter

Flour for dredging

1 egg, beaten with 1 Tablespoon water

Panko for breading grits

oil for frying

 

1 pound large shrimp, peeled and deveined

1 jalapeno, halved, seeded, and sliced

1 tomatillo, husk removed and coarsely chopped

1 handful cherry tomatoes, quartered (I like Trader Joe’s myself!)

2 Tablespoons Scotch Bonnet or any pepper jelly

1/2 cup chicken stock

salt and pepper

olive oil

For the grits:

 1.  Bring the water to a boil. Add the grits and whisk, reducing the heat to medium.  Whisk the grits often until all the water is absorbed, about 5-7 minutes. 

2. Add the butter, tasso, and green onion to the grits, mix thoroughly, and spread into a 9x9 baking dish.  Place in the fridge to cool and firm for 8 hours.

3.  When the grits are firm to the touch, cut into 2-inch squares. (NOTE:  an offset spatula is great for lifting the squares out of the pan!) Dredge each square in flour.

4.  Heat oil over medium-high heat.  When the oil is ready, dip each square into the egg mixture and then into the panko.  Drop into the hot oil and fry until golden, approximately 5 minutes, flipping batons over halfway through.  Remove the batons from the oil and place on a paper towel to dry.

For the shrimp:

 1.  Heat olive oil in a medium frying pan over medium-high heat.  Saute the shrimp until pink and firm.

2.  Add 1 tablespoon of the jelly, reduce the heat to medium, and stir to coat the shrimp.  When heated, the jelly will glaze the shrimp.  Remove the shrimp from the pan (so the jelly doesn't burn) and set aside in a dish.

3.  In the pan you used for the shrimp, cook the jalapeno, tomatillo, and tomatoes over medium heat.  Add the remaining jelly and chicken stock.  Cook until the sauce reduces by half.  Add the shrimp back to the pan.  Season to taste with salt and pepper.

To plate:  

Stack 2 or 3 batons in the center of a plate.  Place shrimp mixture around the base of the batons, and ladle sauce over the shrimp and veggies.  Enjoy!

Cheesy Potato and Smoked Sausage Casserole

This is a hearty dish of ultimate comfort food. It is not meant for those with a weak heart or vegan tendencies.

Cheesy Potato & Smoked Sausage Casserole
by Shannon T
adapted from Food.com's, Jolean's Cheese Potato and Smoked Sausage Casserole

3 cups Idaho potatoes, peeled, boiled and cut into cubes when cool, approximately 1 pound
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound young Gouda cheese
1/2 cup Jarlsberg cheese, shredded (any type of Swiss will work)
1 lb Teet's Smoked Pure Pork Sausage
1/8 teaspoon paprika

Cut the smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a skillet until lightly browned.

Meanwhile, place the cooked and diced potatoes in a 2 quart casserole. Add the cooked meat and gently mix.

Mix all remaining ingredients (except for the shredded Jarlsberg and the paprika) in a saucepan over medium heat until warm, thickened and smooth. Stir constantly. Until your arm hurts.

Pour the cheese sauce over the potatoes and meat. Sprinkle the shredded cheese on top, and then sprinkle the paprika evenly over the top.

Bake in a preheated 350°F oven for 35-45 minutes, until the top is golden brown.

Smoked Garlic Pork Sausage-Squash Saute

Smoked Garlic Pork Sausage-Squash Saute

by Linda Mire

1/2 lb Teet's Smoked Garlic Smoked Sausage, thinly sliced

1 Tablespoon olive oil

4 small yellow squash, washed, peeled and thinly sliced

1/2 purple onion, peeled and sliced into half-moons

1/2 cup carrots, washed, peeled and cubed

salt & pepper

1/2 cup of cilantro, washed and stemmed

In a non-stick pan, fry the sausage slices until crispy on edges.  Remove from the pan and drain on a paper towel.  Using the same pan, heat the olive oil over medium heat. Add the carrots and onion.  Saute for 2 minutes.  Add the squash and saute for additional 2 minutes.  Remove from the heat. Add salt & pepper to taste. To serve, layer the vegetables in round pie dish, then mound the sausage in the middle of vegetables. Sprinkle cilantro on top. Serve.

Variation:  Great served with a drizzle of your favorite dressing.  I served it with a side of jalapeno-cilantro dressing.

Smoked Sausage Stuffed Acorn Squash

Smoked Sausage Stuffed Acorn Squash

by Allison Donel
adapted from Taste of Home

Stuffed vegetables. They are a perfectly packaged all-in-one dish. You can use just about anything for the vessel - tomatoes, peppers, onions, cucumbers, zucchini, or squash. And you can use just about anything for the stuffing, like ground meat, tuna, other veggies, beans, bread crumbs, rice, or orzo. They can be sweet, savory, or spicy. They can be fresh and clean, or warm and comforting. So many options!!!

I love acorn squash. It’s inexpensive, easy to cook, and you can stuff it. What more could you ask for?

For the squash:

1 Acorn squash
salt, pepper
a few pinches of brown sugar
a drizzle of olive oil

For the stuffing:

a drizzle of olive oil
½ large onion, diced
1 clove of garlic
1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and chopped)
1 egg
1 Tablespoon milk
4-6 ounces Teet’s Smoked Pure Pork Sausage, chopped
1 cup bread crumbs (cubes of bread, not the crumb type)
¼ cup dried cranberries

1. Preheat the oven to 400 degrees.

2. Cut acorn squash in half, scrape out the seeds. Sprinkle with salt, pepper, brown sugar, and drizzle with olive oil.

3. Place the squash on a baking sheet cut side up and bake for 45 min or until the squash is tender when poked with a fork. If the squash will not sit squarely, slice off a tiny piece on the bottom side to make it flat.

4. While the squash is baking, heat olive oil in a sauté pan. Add the onions, season with salt and pepper, and cook over medium heat for a few minutes, until tender. Add the garlic and spinach. Cook for a few minutes more until the spinach is wilted. Remove from the heat and allow to cool.

5. In a medium sized bowl beat the egg with the milk. Add the breadcrumbs, cranberries, sausage, and the spinach mixture.

6. Spoon the mixture into the squash cavities, and bake for another 20 minutes or until the mixture is hot.

BBQ Sausage Sandwich

BBQ Sausage Sandwich 

by Rachael Tanis

French baguette

1/2 pound Teet's Smoked Jalapeno Cheese Pork Sausage, sliced

1 fresh jalapeno, sliced

1 yellow onion, sliced

Stubbs Original BBQ sauce, to taste

1. In a skillet, grill the sliced onion with butter or olive oil, under tender.

2. In a separate skillet, cook the sausage until browned.

3. Split a baguette lengthwise, then warm. Top with the grilled onions, sausage, jalapenos and drizzle with (or drown in) the BBQ sauce.

4. Grab a bib and get to it! 

This is such a quick and simple sandwich to make, packed with amazing flavor!

Tasso, Cheddar & Garlic Pizza

Tasso, Cheddar & Garlic Pizza

Amy Klein

adapted from King Arthur Flour website (dough)

Dough:

(makes 2-3 pizzas, depending on size)

2 cups lukewarm water (110-115 degrees)

1 Tablespoon sugar

1 Tablespoon active dry yeast

1 teaspoon salt

5-6 cups flour, enough to make a smooth, soft dough

Dissolve the sugar, yeast and salt in the warm water. Let sit for about 10 minutes; you should have some yeast action going on by now -- the mixture should be bubbling and foaming. If not, you're probably using the yeast that is too old and it needs be thrown out, or your water was either too hot or too cold (I use a kitchen thermometer to measure the temperature of the water. It takes the guesswork out of the mix). In that case, start over with fresh yeast.

Pour the water and yeast mixture into a bowl of a stand mixer (or any large bowl, if making the dough by hand). Add the flour, starting with about 5 cups. Using a dough hook, knead the dough on low speed and add enough flour until it's smooth and elastic. Knead for about 10 minutes. If you are doing this by hand, it's easier, though messier to mix with your hands. Same principle applies, though it will probably take a little longer. 

Put the dough into a lightly greased large bowl, cover with plastic wrap. Let rise about for an hour on a counter. If you need it to sit longer, just put in the  fridge.

Sauce:

15-ounce can of crushed tomatoes

8 small basil leaves, torn or left whole, whatever you like

2 cloves garlic, minced

1/4 cup tomato puree, if desired

Mix all ingredients together. Set aside. Before using, taste and adjust seasoning. I like a more garlicky sauce, so I usually end up with 3 cloves total, depending on the size and potency of the garlic. 

Toppings:

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/4 cup olive oil mixed with 1 tablespoon granulated garlic or garlic infused olive oil

8 ounces Teet's Smoked Pure Pork Tasso, thinly sliced

If you have a pizza stone, place it on the lower rack of the oven preheated to 500F. Let sit for an hour.

Divide the dough in half, transfer one half onto a lightly floured counter and gently flatten the dough, starting from the center, with your fingertips, leaving the edges slightly thicker than the middle (refrigerate or freeze the remaining dough for future use). Stretch the dough until it's roughly 10"-12" in diameter. Let rest for 10 minutes, then brush with the garlic oil. Transfer the dough onto the preheated stone and quickly top with the pizza sauce, leaving about a 1/2-inch border. Add half of the shredded cheddar and mozzarella, then add the tasso. You may not need all of the tasso, just add enough so that you have a thin layer. Top with the remaining cheddar and mozzarella and bake until golden brown, about 10 -14 minutes. Remove the pizza from the stone onto a large cutting board, cut and enjoy.

Uncle Matty's Yankee Collards

I'm what's called a transplanted Yankee. I was born and raised in the heart of New York City and moved to Florida when I was about 20. The point of this story is that until I moved to Florida, I had never heard of, much less eaten, collard greens! As I'm willing to try almost anything, I tried collards in a few restaurants and wasn't overly impressed. Then I made a batch or two of what I like to call Yankee Collards! Maybe that's not a real name, but I still have Yankee blood runnin' through my veins, and I was the one cookin' them, so that's what I call 'em. 

I've always used either leftover ham to season the greens or bought a ham steak if I didn't have a nice meaty ham bone lying around. And while I've always thought my greens were delicious, the last batch I made absolutely shattered the taste barrier! Why was the last batch so much better than all the other batches, you ask? Simple. One word. Tasso!  And just what is this tasso, of which I speak? It's thick strips of pork, usually Boston butt, rolled in Cajun seasoning,and then smoked. It's mostly used for seasoning purposes. And where can a person get some of the best tasso on the planet? Teet's Food Store in Louisiana. They make it there, and have made it for years and years. You don't live in Louisiana, you say? Then simply go to Teet's Food Store,where you can find all sorts of Cajun deliciousness. Here's my Collard recipe!

Uncle Matty's Yankee Collards

by Matt Baird

1 bunch fresh collards

2 to 3 cups chicken broth or water

2 heads garlic peeled (toldja I was a garlic lover)!

1 teaspoon Slap Ya Mama Original Cajun Seasoning

1 teaspoon Slap Ya Mama Hot Cajun Seasoning

1 to 2 teaspoons crushed red pepper

8 ounces Teet's Smoked Pure Pork Tasso, sliced

Wash the collards well, making sure to remove any sand that might be on them. Chop the greens into about 1-inch squares. Pour the chicken broth or water into a large pot. I use my stockpot,because there's quite a bit of volume in a bunch of collards. They will cook down quite a bit, I just don't like to crowd them as they cook. Now, layer some collards over the broth, then add some garlic cloves and some Tasso, repeating the layering until everything's in the pot. Season with the crushed red pepper and Slap Ya Mama. Cover and bring to a boil. Turn down the heat and simmer for about an hour (less, if you like the greens a little crunchy, or more, if you like 'em really soft).