Jody Maroni's - Changing Perceptions One Bite at a Time

Ninja Commercial

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Jody Maroni’s Commercials

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Bench Warmers

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Splash Los Angeles

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Time Out New York

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Los Angeles Delivery

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La Magazine

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Playboy Magazine

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Men’s Fitness Magazine

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Men’s Health Magazine

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LA Times Magazine

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Los Angeles Times

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Los Angeles Magazine

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Food & Wine

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Cooking Light Magazine

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LA Times Calendar

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All-Beef Hot Dogs

admin — Tue, 06 Dec 2011 01:46:37 +0000

Made with 100% beef in an all natural lamb casing that snaps when you bite it. These all American morsels will transport you back to memories of ballgames and barbeques, all year long! Free Shipping on orders of 15lbs or … Continue reading →

Kobe Beef Hot Dogs

admin — Thu, 01 Dec 2011 19:49:32 +0000

Made with 100% premium Wagyu beef, our giant Kobe beef hot dogs are a third of a pound each. This gourmet novelty snaps when you bite it and bursts with tender juicy flavor. Free Shipping on orders of 15lbs or … Continue reading →

Low-Sodium Chicken Apple Minis

admin — Mon, 21 Nov 2011 22:32:57 +0000

A must-have for traditional Chicken Apple sausage fans, these one ounce minis have all the flavor of their full-sized counterparts, with 75% less sodium. They are guaranteed to satisfy without a hint of regret. Free Shipping on orders of 15lbs … Continue reading →

Low-Sodium Turkey Chicken Maple Minis

admin — Mon, 21 Nov 2011 22:27:42 +0000

Light and flavorful, these new sausage minis are the perfect balance of sweet and savory. Each link contains only 40 calories and is a heart healthy addition to a balanced breakfast. Free Shipping on orders of 15lbs or more! 1oz … Continue reading →

German Currywurst

admin — Thu, 17 Nov 2011 20:01:41 +0000

1 medium onion, finely chopped
2 tablespoons cooking oil
2 to 3 tablespoons curry powder, depending on how spicy you like it
1 (15-ounce/425 g) can tomato sauce
1 teaspoon granulated sugar
2 pounds (8 links) of Jody Maroni’s Bratwurst Sausage, cooked and sliced

Warm the oil in the saucepan over medium heat and sauté the onions until they are soft. Add the curry powder and stir until the powder absorbs the oil and the heat releases the fragrance.
Add the tomato sauce and sugar and stir. Continue cooking at a simmer until the sauce is heated through. Spoon over the sliced bratwursts, sprinkle on some more curry powder if you like, and serve hot. Serves 8.

Toulouse Garlic Sauce

admin — Wed, 16 Nov 2011 20:43:49 +0000

2 lbs.. Jody Maroni Toulouse Garlic Sausage
1 cup Orange Marmalade
3/4 cup Burgundy wine
3/4 cup water
1/2 cup orange juice
1 8 oz. can apricots, drained and puréed
2 tbsp. red currant jelly
2 tbsp. brown sugar
2 tbsp. cornstarch
1/4 cup cold water

Bake sausage in a 350° oven for 25-30 minutes and cut into 1 inch coins. Combine marmalade, Burgundy, water (3/4 cup), orange juice, apricots, jelly and sugar in medium saucepan. Simmer gently over low heat, stirring frequently until well blended. Slowly add cornstarch dissolved in water, stirring constantly. Simmer sauce until thickened. Add sausage and simmer for 3 minutes. Serve over buttered noodles. Serves 6.

Fettuccine with Sausage, Sage, and Crispy Garlic

admin — Tue, 15 Nov 2011 19:51:23 +0000

¾ pound fettuccine
2 tablespoons butter, divided
¼ cup olive oil 8 garlic cloves, peeled, thinly sliced
2 tablespoons finely chopped fresh sage
1 pound (4 links) Jody Maroni’s Venetian Chicken Sausage, sliced into half-moons
¼ teaspoon dried crushed red pepper (optional)
1 cup grated Asiago cheese (about 3 ounces)

Prepare pasta as directed on the package. Meanwhile, melt 1 tablespoon butter with oil in heavy large skillet over medium heat. Add garlic slices and sauté until light golden, about 45 seconds. Using slotted spoon, transfer garlic to bowl. Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds. Add sausage and sauté until browned and crisp in spots, about 8 minutes. Drain pasta; add pasta and remaining 1 tablespoon butter to skillet. Using tongs, toss pasta with sausage mixture. Add crushed red pepper, if desired; season to taste with salt and pepper. Transfer pasta to large bowl. Top with crispy garlic and grated Asiago cheese. Serves 4.

Rigatoni with Sausage and Olives

admin — Mon, 14 Nov 2011 20:40:15 +0000

1 lb. rigatoni
4 oz. Sweet Italian Sausage
4 oz. Hot Italian Sausage
1 garlic clove, peeled
4 tbsp. olive oil
2 cups canned Italian tomatoes, drained
12 medium black ripe olives
pinch red pepper flakes, crushed
salt and pepper to taste
2 tbsp. Italian flat-leaf parsley, chopped
parmesan cheese, grated

Cook pasta al dente in boiling , salted water; drain, reserving 1 cup pasta water. Reserve pasta warm. Remove sausages from casings. Crumble meat into lightly oiled sauté pan. Cook meat until done; drain; cool. In large frying pan, brown garlic in oil. Add tomatoes, olives, red pepper flakes, sausage, salt and pepper. Cook about 5 minutes, until tomatoes start to reduce and thicken. If sauce is too thick, thin with reserved pasta water to desired consistency. Add parsley to sauce; toss sauce with pasta until well-mixed. Garnish with parmesan cheese. Serves 4-6.

Mediterranean Stuffed Bell Peppers with Pomegranate Sausage

admin — Sun, 13 Nov 2011 19:47:00 +0000

1 cup quinoa, rinsed, drained, and soaked overnight
1 ½ cups water
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
½ pound (2 links) of Jody Maroni’s Pomegranate Chicken Sausage
diced 6 ounces crumbled goat feta
1 heaping tablespoon chopped fresh mint
1 heaping tablespoon chopped fresh parsley
2 heaping tablespoons chiffonade basil
¼ teaspoon ground coriander
1 cup vegetable broth 2 bell peppers, rinsed
1 tablespoon extra virgin olive oil
Sea salt and freshly ground black pepper

Preheat the oven to 350 degrees. In a small saucepan, bring the water to a boil. Add the sea salt, olive oil, and quinoa. Bring back to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Transfer to a mixing bowl and cool. While the quinoa is cooling, cut the peppers in half length-wise, going through the stem if possible. Remove the seeds and white ribbing and rinse well. Toss the pepper halves with olive oil, salt and pepper. Set aside. When the quinoa has cooled completely, stir in the diced sausage, crumbled feta, mint, parsley, basil, coriander and vegetable broth. Fill each pepper half with the quinoa mixture and transfer the stuffed peppers to a small sheet pan or casserole dish. Place in oven and bake for 20 minutes, or until the feta has melted and stuffing is warmed through. Bake longer if you like a more tender roasted pepper. Transfer the stuffed peppers to serving plates and garnish with fresh sprouts or pea shoots. Serves 2-4.

Cajun Jambalaya with Louisiana Hot Sausage

admin — Sat, 12 Nov 2011 20:22:01 +0000

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon of Cajun spices
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
3 Jody Maroni’s Louisiana Hot Links, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Cajun spices. In a large saucepan heat oil over high heat with onion, pepper and celery, about 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until the meat is done, about 10 minutes more. Season to taste with salt, pepper and Cajun spices. Serves 4.

BBQ Chicken Apple Sausage Pizza

admin — Fri, 11 Nov 2011 18:58:06 +0000

1 whole batch of pizza dough (enough for one large pizza)
2 tbs olive oil, divided
1 pound (4 links) of Jody Maroni’s Chicken Apple Sausage, cubed
½ whole sweet onion, cut into thin strips
1-¼ cup BBQ sauce
¼ cups smoked Gouda, finely grated
6oz of Mozerella cheese, shredded

Preheat oven to 500 degrees F Roll out dough Heat 1 tablespoon of olive oil in small skillet and cook chicken sausage over medium high heat for 4 – 6 minutes. Set aside. Heat the remaining tablespoon of olive oil in skillet and sauté onions for roughly 10 minutes, or until clear and caramelized. Set aside. Place dough on pizza stone or baking sheet. Top the dough with BBQ sauce, cheeses, chicken sausage and onion. Bake for 10-12 minutes on top rack, or until golden brown. Serves 4.

Enchiladas Verdes Con Yucatan

admin — Thu, 10 Nov 2011 20:26:02 +0000

SAUCE:
6 poblano chiles, roasted, seeded and chopped
2 lbs. tomatillos, roasted until tender, leaving burnt skin on
2 cloves garlic, chopped
6 leaves of romaine lettuce chopped
1/2 cup cilantro chopped
1 1/2 tsp. salt
2 cups chicken broth
2 tbsp. oil
Place all ingredients in food processor. Process until smooth pureé. In saucepan, heat oil, add puree and cook over medium heat until sauce thickens.

FILLING:
2 lbs. Yucatan Sausage
1 tbsp. of chopped cilantro
1/2 cup chopped scallion tops
2 tbsp. chopped red bell pepper

Break apart sausage in saucepan and cook until brown. Add cilantro and red bell pepper. Remove from heat.

TO ASSEMBLE:
1 1/2 dozen corn tortillas
oil 1/2 inch deep for frying
1/2 lb. jack, fetta, farmer or Mexican queso grated

Heat oil in frying pan and fry tortillas only until softened. Remove from pan. Place some filling across middle of tortilla add a little cheese and roll. Place seam down, side by side in baking dish. Spoon sauce over top. Sprinkle remaining cheese. Garnish with black olives. Bake at 350° for about 20-30 minutes. May be served with sour cream and avocado slices.

Low-Sodium Chicken Mango Minis

admin — Wed, 26 Oct 2011 20:37:17 +0000

Bursting with chunks of mango, this juicy chicken sausage is like a tropical island getaway in a casing. Enjoy a vacation from worry, as you guiltlessly indulge in these tasty little morsels. Free Shipping on orders of 15lbs or more! … Continue reading →

Louisiana Hot Links

admin — Wed, 26 Oct 2011 20:36:41 +0000

This award winning Cajun-spiced Boudin style sausage is a beef and pork link cooked in duck stock with plenty of chilies and green onions. It contains rice for a complete meal in a casing. Free Shipping on orders of 15lbs … Continue reading →

Polish

admin — Wed, 26 Oct 2011 20:36:08 +0000

This traditional sausage is made with pork and beef. A perfect choice for the sausage purist, it is best served with spicy mustard and sauerkraut.

Free Shipping

on orders of 15lbs or more!
1lb pack = 4 links per pack

Bratwurst

admin — Wed, 26 Oct 2011 20:35:38 +0000

A traditional Midwestern-style pork sausage made with milk and a hint of ginger. Enjoy the fare of Oktoberfest any time of year.

Free Shipping

on orders of 15lbs or more!
1lb pack = 4 links per pack

Chicken Pomegranate

admin — Wed, 26 Oct 2011 20:34:57 +0000

Hip, healthy, and innovative, this sausage is made with fresh basil and cardamom to give it a Mediterranean edge. The result is a beautifully-colored, slightly sweet, and exotic sausage. The link is coarsely ground and flecked with fresh basil and … Continue reading →

Chicken Cubana

admin — Wed, 26 Oct 2011 20:34:24 +0000

Reminiscent of a relaxing Caribbean vacation, this sausage is exotic and mouthwatering. It is filled with roasted chicken, rice, and plantains. It’s banana-colored, sweet and spicy. Free Shipping on orders of 15lbs or more! 1lb pack = 4 links per … Continue reading →

Chicken Molé

admin — Wed, 26 Oct 2011 20:23:40 +0000

This reddish-brown sausage has the traditional progression of flavors found in Oaxacan molés. First, taste the chocolate, then cumin, and finally chilies. It contains fragrant guajillo and ancho chilies. Free Shipping on orders of 15lbs or more! 1lb pack = … Continue reading →

Tequila Chicken

admin — Wed, 26 Oct 2011 20:22:51 +0000

This Mexican-inspired sausage is light in color, but bold with Southwestern flavor! It has a kick of heat, and is teeming with whole roasted corn kernels, lime, and brined jalapeños. Free Shipping on orders of 15lbs or more! 1lb pack … Continue reading →

Chicken Andouille

admin — Wed, 26 Oct 2011 20:19:39 +0000

This premium red-orange link has visible chunks of garlic and is rich with smoky, spicy flavor. It is packed with the true essence of New Orleans and is characteristic of dining out on Bourbon Street. Free Shipping on orders of … Continue reading →

Venetian Chicken

admin — Wed, 26 Oct 2011 20:16:30 +0000

This is a truly unique sausage boasting a robust combination of fresh basil, roasted garlic and sundried tomatoes. It’s an Italian-inspired sausage indicative of drifting through Venice on a romantic gondola ride. Free Shipping on orders of 15lbs or more! … Continue reading →

Sweet Italian

admin — Tue, 25 Oct 2011 18:32:40 +0000

This succulent sausage is flecked with oranges, peppers, fennel, and garlic. It has undertones of sweetness with a traditional Italian kick.

Free Shipping

on orders of 15lbs or more!
1lb pack = 4 links per pack

Hot Italian

admin — Mon, 03 Oct 2011 18:19:55 +0000

Our most popular sausage is ground with oranges, wine, cheeses, and red bell peppers. Our secret spice combinations add a new twist to a traditional favorite. Free Shipping on orders of 15lbs or more! 1lb pack = 4 links per … Continue reading →

Toulouse Garlic

admin — Mon, 03 Oct 2011 11:19:52 +0000

This popular pork sausage is enlivened with thyme and fresh garlic, then smoked to a perfect rosy-pink. It’s an ambrosial sausage that captures the tradition and innovation of romantic French cuisine. Free Shipping on orders of 15lbs or more! 1lb … Continue reading →

Chicken Italian

admin — Mon, 03 Oct 2011 11:19:47 +0000

Perfect replacement for traditional pork Italian sausage in sautés, sauces, and pastas. Its dominant flavor is fennel but it also contains oranges, peppers, and roasted garlic. Free Shipping on orders of 15lbs or more! 1lb pack = 4 links per … Continue reading →

Yucatan Chicken Turkey

admin — Mon, 03 Oct 2011 11:17:28 +0000

This unique sausage is bursting with cilantro, Serrano chilies, and a hint of beer. It’s made with chicken and turkey and has a Southwestern center with a distinct flavor. Free Shipping on orders of 15lbs or more! 1lb pack = … Continue reading →

Chicken Apple

admin — Mon, 03 Oct 2011 07:45:06 +0000

Filled with bits of apple soaked in sherry, this sausage tastes like a combination of roasted chicken and apple Danish. It has a low spice profile, sweet flavor, and hint of sherry. It is a hit with kids and adults … Continue reading →

Turkey Chicken Chorizo

admin — Mon, 03 Oct 2011 07:42:01 +0000

This one-of-a-kind sausage is our healthier version of a traditional south of the border favorite. It’s loaded with plenty of cumin, chilies, vinegar, and finishes with a minty, spicy taste. Free Shipping on orders of 15lbs or more! 1lb pack … Continue reading →