Featured Recipe from Blogger Rachel Rappaport

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1 lb Toulouse Garlic Sausage
4 cloves garlic, minced
1 onion, diced
2 crookneck squash
1 stalk celery, diced
1 shallot, minced
1 bay leaf
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 1/3 cup du Puy lentils
4 cups chicken stock

For the full recipe visit her blog Coconut and Lime!

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.

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.

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.

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.

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.

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.

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.

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.