Sausage Balls

Perfect for the holidays, family gatherings and more, these are sure to be a crowd pleaser.

Ingredients

• 1 lb of Wampler’s sausage (any flavor will do!)

• 1 lb of sharp cheddar cheese, grated (Sweetwater Valley Farm is our local favorite!)

• 2 cups prepared biscuit mix

Directions

1. Mix all ingredients thoroughly.

2. Roll into marble-sized balls and place on a baking sheet.

3. Bake for 35 minutes at 325 degrees.

These can be frozen and used as needed. If you freeze them, do not thaw prior to baking.

Zippity a Zuppa

INGREDIENTS

3 tablespoons extra-virgin olive oil, divided

4 medium size russet potatoes, peeled and diced (1 1/2-inch cube)

2 teaspoons *Bolner's Fiesta ground black pepper, divided

2 tablespoons unsalted butter

1/2 pound *Wampler's mild or hot ground pork sausage

1/2 pound *Johnsonville Italian sausage, (2 1/2 links casing removed)

1 large sweet onion, chopped

4 cloves garlic, minced

2 teaspoons *Crystal hot sauce

1 teaspoon ground oregano

1 teaspoon fennel seeds

1 teaspoon celery seeds

3 to 4 medium size basil leaves, torn into small pieces

4 1/2 cups chicken broth

1/2 cup plain ground bread crumbs

1 bunch of baby spinach leaves, torn into small strips

1 cup heavy whipping cream

1/2 cup parmesan cheese, finely shredded, divided

INSTRUCTIONS

1.) Heat oven to 450 degrees F. Line a large sheet pan with a rim, with parchment paper. Add diced potatoes onto the pan, and pour over potatoes with 2 tablespoons olive oil. Sprinkle 1 teaspoon of black pepper over potatoes and toss gently until potatoes are coated well with olive oil and black pepper. Place in oven and roast potatoes for 20 to 25 minutes, or until tender.

2.) Add the remaining 1 tablespoon olive oil and 2 tablespoons butter to a 3-quart Dutch oven or stock pot, and heat to medium-high heat. Add ground pork sausage, Italian sausage, onion, garlic, hot sauce, remaining 1 teaspoon black pepper, oregano, fennel seeds, celery seeds, and torn pieces of basil leaves, cook for 5 to 7 minutes, or until meat is no longer pink and vegetable is tender, stirring occasionally as needed. Add roasted potatoes, chicken broth, and bread crumbs and cook an additional 5 minutes, or until mixture starts to come to a boil, stirring occasionally as needed. Add spinach leaves, heavy cream, and 1/4 cup parmesan cheese, and let soup (Zuppa) come to a boil, stirring occasionally as needed. Reduce heat to the lowest setting and let soup (Zuppa) simmer for an additional 10 minutes.

3.) Assemble and serve. Ladle soup (Zuppa) into four serving bowls or six smaller serving bowls, and garnish over the tops of each serving bowl with the remaining 1/4 cup parmesan cheese. Serve and enjoy.

Pico Lime Crema and Pico Spiced Avocados

Submitted by Ava Romera to the 2019 Taste of America Challenge

INGREDIENTS

For the taco chili:

1 lb Wampler’s Taco Meat

2 tbl vegetable oil

1/2 onion chopped

1/2 red bell pepper seeded and diced

2 cloves garlic grated

1 tsp Bolner’s Fiesta pico de limon seasoning

1 can chili beans drained and rinsed under cold water

1 can red gold diced tomatoes

1 tsp sriracha chili sauce

2 1/2 cups hot water

3 tbl water in 3 tbl cold water

For pico de limon crema:

1/2 cup crema

Zest of one lime

1/2 tsp Bolner’s Fiesta pico de limon seasoning

For pico avocados:

1 avocado pitted and cubed

Juice of 1 lime

1 tsp of Bolner’s Fiesta pico de limon seasoning

DIRECTIONS

Heat oil in a large pot. Add onions, red pepper and Bolner’s seasoning and cook until soften to the touch. Crumble in Wampler’s Taco Meat and cook until it cooks down and has rendered down. Grate in the garlic and stir for 1 minute. Add in red gold tomatoes, sriracha, drained chili beans and 2 1/2 cups hot water. Bring chill to a boil then reduce heat and simmer for 20 minutes at last 5 minutes add in the cornstarch slurry and it will start to thicken immediately. Turn off heat.

For pico lime crema: In a bowl mix crema, lime zest and seasoning and set aside.

For pico avocados: In a bowl combine cubed avocado squeeze lime juice over avocados and season with pico de limon seasoning.

To assemble, ladle into bowls and drizzle chili over top with crema and top with pico avocados. Enjoy!

Sausage Jalapeño Poppers

Ingredients

• 1 pound Wampler’s Hot Sausage

• 4-8 oz cream cheese (preference)

• 12-15 jalapeño peppers, sliced lengthwise, and seeded

Directions

1. Brown sausage, drain and return to heat. 

2. Add cream cheese to sausage and mix until completely melted and mixed well with sausage.

3. Spoon into jalapeño halves and place onto cookie sheet.

4. Bake at 365 for about 25 minutes until the jalapeños have cooked and are softened.

Hot Sausage & Cheese Dip

Ingredients

• 1 lb Wampler’s Hot Sausage

• 2 lbs Velveeta cheese

• 1 (13 oz) can evaporated milk

• 1 pkg garlic salad dressing mix

Directions

1. Crumble sausage and brown slowly on range top.

2. Melt cheese and cream on a low burner (a crockpot works well!).

3. Add sausage to cheese and cream mixture.

4. Stir in dressing mix.

5. Serve warm with chips or fresh vegetables.

Sausage Stuffed Mushrooms

Try this recipe for the perfect appetizer for your next gathering.

Ingredients

• 1 lb Wampler’s Hot sausage

• ½ stick of butter

• 1 medium white onion, diced small

• 1 small green bell pepper, diced small

• 1 can of petite diced tomatoes

• 1 tsp ground cumin

• ¼ cup chopped cilantro

• 1 tsp garlic powder

• 1 tbsp chili powder

• 1 lb sharp cheddar cheese, shredded

• 2 lbs button mushrooms, cleaned

• 2 tbsp chopped parsley

Directions

1. In a skillet, cook the sausage until browned. Remove the sausage, leaving the oil in the pan. 

2. Add the butter, onions and peppers, and cook until the onions are clear. 

3. Add the can of diced tomatoes, and cook for 3-5 minutes until the water from the tomatoes reduces by half.

4. Add the cumin, cilantro, garlic powder and chili powder and stir. 

5. Add the sausage and stir until mixed together. 

6. Sprinkle half the cheese into the mixture and stir. Turn off the heat.

7. Remove any stems from the mushrooms leaving just the caps.

8. Dice the stems small and stir into the meat mixture.

9. Using a sharp knife, turn the mushroom caps on their side, and cut off a small part of the top of the mushrooms (just enough so the mushrooms will sit flat on a baking sheet). You can dice the small tops and put them into the meat mixture also. 

10. Spoon the meat mixture into the tops of the mushrooms. 

11. After all the mushrooms are filled and on a baking sheet, place in the oven for approximately 10-12 minutes at 350 degrees.

12. After about 5 minutes of warming, add the rest of the cheddar cheese over the tops.

13. Finish baking until golden brown. 

14. Remove from oven, sprinkle with chopped parsley and serve.