Easy Hotdog Recipes | Polish Sausage Recipes | Wardynski’s & Sons Inc
Recipes



POLISH SAUSAGE AND SAUERKRAUT


2 cups sauerkraut
1 tbsp. caraway seed
1/2 cup beef broth
11/2 lb. Wardynski Smoked Polish Sausage
8 sausage rolls, warmed
1/4 cup finely chopped onion
Mustard

Combine the sauerkraut, caraway seed, beef broth and Wardynski Polish Sausage. Bring to a boil. Lower heat and simmer for about 45 minutes. To serve, place sausage in a bun, cover with sauerkraut and garnish with chopped onion and mustard.

SHEPHERD'S PIE

Preheat oven to 350 degrees
1/2 lb. of Wardynski Pre-cooked Italian Sausage, removed from casing
1/2 lb. ground beef
1 cup finely chopped onion
1 clove garlic, minced
1 tbsp. chopped parsley
2 tbsp. butter
1 tbsp. flour
1/2 cup beef broth
1/4 tsp. salt
1/4 tsp. pepper
3 cups mashed potatoes
1 cup shredded cheddar cheese

In a large skillet brown the sausage, ground beef, onion, garlic. Drain off fat. Sprinkle meat mixture with parsley, remove from skillet, set aside. Melt butter in same skillet, stir in flour, cook for a few minutes. Alternately add broth and wine, stirring to mix evenly. Cook until gravy is thickened.

Add meat back to skillet. Mix thoroughly. Place mixture in a deep dish pie plate, spreading evenly. Top with mashed potatoes and bake about 30 minutes or until potatoes are browned. Sprinkle with cheese and return to oven for another 3-5 minutes or until cheese is melted. Remove from oven and allow to cool. Cut into wedges and serve.

KIELBASA AND PASTA

1 lb. Wardynski Smoked Polish Sausage cut into 1/4 inch pieces
3 tbsp. extra virgin olive oil
1 medium, onion chopped
1/2 medium red bell pepper, chopped
1/2 medium green bell pepper, chopped
3 cups sauerkraut rinsed and drained
2 tbsp. Dijon mustard
1 tsp. caraway seeds
1/4 cup dry white cooking wine
2 tbsp. fresh parsley, chopped
8 oz spiral pasta, cooked

Heat olive oil in large skillet over medium heat. Add onion and peppers and sauté until peppers are beginning to brown. Add sauerkraut, mustard and caraway seeds. Stir in wine and Polish sausage chunks. Simmer mixture until sauerkraut is cooked. Serve over cooked pasta and sprinkle with chopped parsley.

SHERYL'S SMOKED SAUSAGE BAKE

1 lb. Wardynski Smoked Polish Sausage
1 cup catsup
1 cup brown sugar
1 cup 7 up
2 tbsp. horseradish
1 box of instant potatoes
Set oven at 350 degrees

Cut sausage into quarter size pieces. Mix catsup, brown sugar, 7 up, and horseradish together pour over smoked sausage into a 9 x 13 dish. Bake in oven for approximately 45 minutes uncovered. Make mashed potatoes separately. Pour baked smoked sausage over mashed potatoes and serve hot.

POLISH SAUSAGE STUFFING

8 1/2 cups white bread (12-13 slices), cubed
1 lb. Wardynski Smoked Polish Sausage
2 1/2 cups chicken broth
5 tbsp. margarine
1 tbsp. dark brown sugar
1 medium red bell pepper, diced
2 large ribs of celery, sliced
1 large sweet apple peeled, cored and diced
2 tsp. dried thyme
1 1/2 tsp. dried rosemaryHeat oven to 325 degrees

Spread bread cubes on two large cookie sheets and bake until lightly toasted. Set aside.

Dice the Wardynski Polish Sausage into a small dice and brown in 2 tbsp. margarine until lightly browned. Add 1/4 cup of the chicken broth, 3 tbsp. of the margarine and the brown sugar. Stir until sugar is melted. Add the red pepper, onion and celery. Cover and cook about 5 minutes or until vegetables are tender. Add apple, thyme, sage and rosemary. Transfer into a large mixing bowl. Add bread cubes and remaining chicken broth. Toss well to mix. Spoon stuffing into a buttered baking dish, dot with margarine, cover and bake for 30 minutes, uncover and continue baking for an additional 15 minutes.

PASTA WITH ITALIAN SAUSAGE AND BUTTERNUT SQUASH


1 lb. Wardynski Pre-cooked Italian Sausage Links (casings removed)
1 16 oz. pkg. spiral noodles
1/3 cup packed fresh basil leaves, chopped
1/4 cup grated parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper
3 tbsp. warm water

Cut butternut squash in half and discard seeds. Peel the squash and cut into 1/2 inch chunks, set aside.
In a nonstick skillet, cook sausage over medium high heat until brown, stirring frequently to break up sausage. With a slotted spoon, transfer sausage to a bowl. Discard drippings. Cook pasta according to label directions. In skillet add water, butternut squash, salt and pepper. Cook covered over medium heat about 10 minutes or until tender.
Drain pasta, reserving 3/4 cup pasta cooking water. Return pasta to saucepan, toss with sausage, squash, basil, parmesan cheese and reserved pasta water. Adjust seasoning. Garnish with more chopped basil.

HOT GERMAN/POLISH POTATO SALAD

1 1/2 lb. Wardynski Smoked Polish Sausage
10 medium red potatoes
6 slices bacon cut into 1/2 inch pieces
1/2 onion, finely chopped
1/4 cup red wine vinegar
1/2 cup water
2 tbsp. flour
1 tbsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. chopped parsley
paprika to garnish

Boil potatoes until fork tender, drain. Cut potatoes into 1/2 inch cubes, set aside. In large skillet cook bacon until crisp. Remove bacon and drain on paper towel, set aside. Pour off all but 2 tbsp. of the bacon grease. Saute onion in bacon grease until slightly brown. Add flour, sugar, salt and pepper stir until well blended. Gradually stir in the wine vinegar and water. Cook stirring until sauce is thickened. Dice Polish sausage and add to sauce along with the diced potatoes, parsley and bacon. Mix well. Cook for a few minutes longer to warm the salad. Garnish with paprika. May be served at room temperature.

POLISH SAUSAGE QUESADILLAS


1/2 lb. Wardynski Smoked Polish Sausage
6 6 inch flour tortillas
1/4 lb. Monterey Jack cheese, shredded
1/4 lb. jalapeno cheese, shredded
1 jar mild salsa
4 oz. sour cream

Thinly slice Polish sausage and brown over medium high heat in a non stick skillet, set aside. Sprinkle a tortilla with the Monterey jack cheese, place sausage over the cheese mixture. Sprinkle the jalapeno cheese on the sausage and cover with another tortilla. Heat quesadillas over medium high heat in the skillet until golden brown on both sides and the cheese is melted. Cool a few minutes and cut into wedges. Serve with sour cream and salsa.

BAKED EGGS WITH POLISH SAUSAGE

4 links Wardynski Smoked Polish Sausage
8 eggs
1/2 cup shredded cheddar cheese
salt and pepper
Preheat oven to 350 degrees

Butter 4 individual casseroles. Cut sausage into small chunks. Place equal amount of sausage into each casserole. Break two eggs over sausage in each dish. Bake for approximately 20 minutes or until eggs begin to set. Top each dish with cheese and bake 5 minutes more or until cheese is melted.

STADIUM DIP

1 lb. Wardynski Polish Sausage, sliced then halved
4 tbsp. Dijon mustard
6 tbsp. horseradish
3 1/2 cups mild cheddar cheese, shredded
1 cup real mayonnaise
1 1/2 cups chopped green onions

Stir fry sausage for approximately 5 minutes and set aside. Combine remaining ingredients, pour into skillet with the heat set low stirring until the cheese is melted. Serve with raw vegetables, bread chunks or crackers.

BOLOGNA CASSEROLE

1 1/2 cups peeled and sliced potatoes
1 1/2 cups cubed Wardynski Bologna
1/2 diced green pepper
1 can cream of mushroom soup, undiluted
2 slices American cheese

Preheat oven to 350 degrees

Combine potatoes, bologna, green pepper and soup in medium size casserole. Bake covered for 35-45 minutes until potatoes are tender. Stir occasionally. Top casserole with cheese and heat uncovered for 5-7 minutes more until cheese is melted.

FRENCH BOLOGNA SANDWICHES


Slices of Wardynski Bologna
French rolls, split
Tomato slices
Green pepper rings
Cheese slices
Mayonnaise
Mustard

Preheat oven to 425 degrees

Mix mayonnaise and mustard, spread on half the roll. Top with bologna, tomato, green pepper, cheese and cover with the other half of the roll.

BOLOGNA WEDGES

1 4 oz. package of cream cheese
12 slices Wardynski Bologna
1 jar pimentos, drained well
1/4 cup finely chopped almonds
5 sliced stuffed green olives
Fancy toothpicks

Soften cream cheese at room temperature. Spread 6 slices of bologna with cheese and arrange a small amount of pimento on each. Sprinkle with chopped almonds. Cover with remaining 6 slices of bologna. Make 2 stacks, cover each stack with saran and chill overnight. Cut each stack into wedges. Pierce a slice of green olive with the toothpick and secure it to the bologna wedge. Serve as a dainty lunch snack or an appetizer.

BOLOGNA OMELET


6 slices Wardynski Bologna
3 eggs
2 tbsp. milk
2 tbsp. onion, finely chopped
3 oz. American cheese, shredded

Fry bologna slices until the center pops up and forms an upside down bowl. Place bologna cups in slightly greased muffin tin. Chop any remaining slices of bologna and set aside. In a small bowl beat eggs with a fork, add milk and mix well. Pour egg mixture into bologna cups, add chopped onion and bologna to each cup. Bake uncovered 15-17 minutes until eggs are set. Sprinkle with cheese. Bake 2-4 minutes until cheese melts. Serve as individual cups.

SUE-PREME LIVER SAUSAGE PATE

1/4 lb. butter
1/2 lb. mushrooms finely chopped
1/2 tsp. salt
1/2 tsp. green peppercorns (optional) OR
5-6 grinds fresh black pepper
1/2 lb. Wardynski Liver Sausage (room temperature)
8 oz. cream cheese, softened

Melt butter over medium heat. Add mushrooms, salt and pepper. Saute until mushrooms are soft. Set aside to cool. Peel liver sausage casing and cut liver in chunks. Combine liver sausage and cream cheese. Mix thoroughly (a food processor works best).

Line a 2 cup mold with plastic wrap and pack the mixture into the mold. Cover and chill overnight. Unmold and decorate as desired (softened cream cheese works well or sprinkle with chopped parsley) Let stand at room temperature for at least a half hour before serving. Serve with toast points or crackers.

COWBOY STEW

3-4 Wardynski Hot Dogs (cooked and sliced in 1/2 inch pieces)
3 strips bacon
1 16 oz. can pork and beans
3 tbsp. catsup
Hot sauce
Salt and pepper

Cook bacon in a small skillet until almost crisp. Cool. Crumble bacon or cut into small pieces. In a medium saucepan add pork and beans, bacon, hot dogs and catsup. Add 3-4 drops of hot sauce to taste. Season with salt and pepper. Simmer until steaming and hot dogs are cooked through (approximately 10 minutes).
Serve in bowls with crackers or bread..

SMOKED CHEESE SPREAD

4 Wardynski Hot Dogs
4 flour tortillas
1 lb. sliced jalapeno cheese
Butter spray

Preheat oven to 400 degrees

Wrap cheese around each hot dog. Wrap hot dogs and cheese in a flour tortilla, fasten with a toothpick, place on a cookie sheet. Spray with butter spray. Bake for approximately 10 minutes until tortillas are golden and cheese is melted. Serve as individual hot dogs.

HOME FRIES AND DOGS


8 Wardynski Hot Dogs
1 tbsp. vegetable oil
1 cup onion, chopped
1/2 cup diced green pepper
2 medium potatoes
Salt and pepper

Peel potatoes and slice thin. Slice the hot dogs. Heat oil in a large skillet, fry the potatoes, onion, green peppers and hot dogs about 10 minutes or until potatoes are tender and lightly browned. Season with salt and pepper.

HOT DOG FAVORITES:

Grill, broil, boil or steam the Wardynski hot dogs and place in buns

YANKEE DOG: Mustard, catsup and relish

CONEY ISLAND DOG: Mustard and diced onion

CHICAGO DOG: Mustard, tomato wedges, diced onion, dill pickle spears, hot peppers

CHILI CHEESE DOG: Mustard, chili sauce, diced onion, shredded cheddar cheese

DOG AND KRAUT: Warmed sauerkraut