Our Favorite Recipes:

Sausage Tidbits:

1-12 oz. jar Del Monte chili sauce
1 1/2 lb. Carlton's sausage
1 c. grape jelly

In electric skillet or chafing dish, mix chili sauce and grape jelly. Heat until jelly is melted and sauce is simmering. Cut Carlton's wursts into bite size circles, about 1/4" thick. Add to sauce. Simmer on low heat. Serve with cocktail toothpicks.

NOTE: This can also be served as an entree. Just cut the sausage into larger serving-size pieces.

Sweet & Sour Sausage

2 lbs. Carlton's sausage, sliced into 1" pieces
2 10 oz. jars red current jelly
1 10 oz. jar of mustard

Empty jelly in sauce pan. Fill one of the empty jelly jars with mustard. Empty mustard into pan. (Always use 2X as much jelly as mustard). Heat jelly & mustard until melted & mixed well. Add sausage & heat mixture until slightly simmering. Serve warm. May be prepared ahead of time & reheated.

Sausage Onion-Bean Casserole:

3 Tbs. vegetable oil
1 c. chopped green pepper
1 Tbs. chili powder
2 cans kidney beans, undrained
16 oz. can tomatoes
1 1/2 c. grated American cheese
1 can condensed tomato soup
2-2 1/2 lb. thinly sliced Carlton's smoked sausage
2-3/4 oz. onion soup mix
1/4 tsp. pepper
2 c. leftover cooked rice or macaroni

Preheat oven to 400° F. oven. Lightly grease 3 1/2 qt. casserole. In large skillet, put vegetable oil. When hot, sauté smoked sausage until its color fades slightly. Drain off fat. Stir in green pepper, onion soup mix, chili powder and black pepper. Turn meat mixture into greased casserole; add beans, rice, tomatoes and tomato soup. Mix well. Bake 45 minutes uncovered. Sprinkle with grated cheese and bake 10 minutes longer.

Serves 8.

Carlton's Smoked Sausage Jambalaya

1 pound Carlton's smoked pork sausage or Pork & Beef.  Links and Family Style are perfect for this recipe
1 large onion
2 small red or green bell peppers
2 celery stalks   
2 teaspoons vegetable oil
1 1/3 cups long-grain white rice
2 2/3 cups chicken broth
1/4 teaspoon cayenne or crushed red pepper
 
Salt and freshly ground black pepper

Cut sausage into 1/4-inch-thick slices and chop onion, bell pepper, and celery. In a dry 2 to 2 1/2-quart heavy saucepan.

Brown sausage over moderately high heat, stirring frequently, Remove sausage from pan and set aside. Pour off any fat from pan and in pan cook vegetables in oil over moderate heat, stirring occasionally, until onion is softened. Stir in rice, chicken broth, and cayenne (or red pepper) and bring to a boil. Cover pan and cook rice over low heat 15 minutes.

Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork and stir in sausage, scallions, and salt and pepper, to taste.

Serves Four

Carlton's Red Beans and Smoked Sausage

1 pound dried red kidney beans
2 quarts water
1 large onion, chopped
1/4 cup vegetable oil
2 pounds Blue Ribbon Smoked Sausage (Links, Family or Country), sliced into 1/2-inch slices
1 cup water
1 tablespoon chopped garlic
1 bay leaf
1 tablespoon black pepper
2 tablespoons chopped parsley leaves
1 teaspoon whole fresh thyme leaves
2 level tablespoons salt

Look over the beans and remove any bad beans or other foreign particles. Wash beans well. Place beans in 5 quart pot. Add the 2 quarts of water. Add the onions and bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft stir well.

Heat oil in a frying pan. Add the Carlton's Smoked Sausage and sauté in the oil for 5 minutes. Then add the Blue Ribbon Smoked Sausage to the beans. Deglaze pan with the cup of water, and then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and soft. Serve over rice.

Serves eight