Wampler’s Hot Sausage Cheese Dip

INGREDIENTS

• 1 lb Wampler’s Hot (or Mild) Sausage

• 2 lbs Velveeta cheese

• 1 tub Gordo’s Cheese dip

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 mixture.

4. Serve warm with chips (or fresh vegetables.)

Wampler’s flavor is always a hit at any get together and what better one to be celebrated than at Cinco de Mayo! Enjoy the fun, culture and festivities associated with the day and bring along a crowd pleaser! Wampler’s is great to have along as you celebrate with friends and family. Happy Cinco!!!!

Wampler’s Jalapeno 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.

Wampler’s Taco Cups

INGREDIENTS

• 1 lb roll of Wampler’s Mild or Hot Taco Meat.

• Gordo’s Cheese Dip (Any Flavor)

• 1 (10-oz) can Ro-Tel Diced Tomatoes with Green Chiles

• 1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)

• 24 wonton wrappers

HOW TO PREPARE:

Preheat oven to 375 degrees F. Coat a standard size muffin tin with nonstick cooking spray. Combine cooked pork, shredded cheese and Ro-Tel in a bowl and stir. Line each cup of prepared muffin tin with two wonton wrappers. Add taco mixture. Bake at 375 for 11-13 minutes until cups are heated through and edges are golden. Top with 1 Tablespoon Gordo’s Cheese Dip.

*Optional: Top with sour cream and shredded lettuce, onions, avocado, for full taco experience*

Southwest Sausage & Brat Kolaches with Chipotle-Bourbon Dipping Sauce

INGREDIENTS

3 cups biscuit mix

1 1/2 teaspoons Bolner’s Fiesta Brand Southwest Fajita Seasoning

1/4 teaspoon Bolner’s Fiesta Brand Garlic Powder

1/4 teaspoon Bolner’s Fiesta Brand Paprika

1 (16 oz.) roll Wampler’s Mild Sausage Roll

3/4 cup milk

12 oz. grated extra sharp cheddar cheese

1 (12 oz.) pkg. Wampler’s Farm Brats

1 1/3 cups Minor’s Bourbon Style Sauce

1 teaspoon Bolner’s Fiesta Brand Chipotle Hamburger Seasoning

Garnish:

1/4 cup thinly sliced green onions, green parts only

INSTRUCTIONS

Heat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside. In a large mixing bowl, stir together biscuit mix, fajita seasoning, garlic powder, and paprika. Add sausage and milk. Beat on low speed until combined. Beat in cheese just until evenly mixed. Divide the mixture into 6 equal portions. Use hands to evenly shape each portion around a brat, leaving about 1/4-inch of brat showing on each end. Place mixture-wrapped brats 2 inches apart on a parchment-lined baking sheet. Bake for 20-25 minutes or until golden brown. Meanwhile, in a small microwave-safe bowl, stir sauce and chipotle hamburger seasoning together. Microwave on high for 1-2 minutes until heated through, stirring every 30 seconds. For each serving, place a kolache on a plate and about 3 tablespoons of sauce in a small dish on the side of the plate. Garnish with green onions as desired. Serve immediately. Serves 6.

Beer Brat Cheeseburger with Drunken Coleslaw

Shout out to Luonda for the recipe.

INGREDIENTS

4 Pretzel Buns

8 oz. Cream Cheese

1/4 C Honey Mustard

French Fried Onions (1 small container)

1 roll Wampler's Farm Sausage

1 lb. 80% lean Ground Beef

1 Tbsp. Nutmeg

1 Tbsp. Salt

1 Tbsp. Ginger

1 tsp. Black Pepper

1 pkg. Marketside Angel Hair Cole Slaw

1 C Mayo

1 Red Onion

1 Orange Bell Pepper

1 Tbsp. Salt

1 Tbsp. Pepper

1/4 C Kenny Chesney Blue Chair Bay Spiced Rum

Spreadable Butter

8 Slices Sharp Cheddar Cheese.

INSTRUCTIONS

1. Combine cole slaw with mayo, finely diced onion, diced bell pepper, salt, and 1 Tbsp. black pepper, and rum. Cover and place in refrigerator. 

2. Combine sausage, ground beef, Nutmeg, and 1 Tbsp. salt, Cumin, Ginger, 1 tsp. Black Pepper. Form into 4 equal patties. 

3. Combine cream cheese with honey mustard. 

4. Heat the grill to 375 degrees. 

5. Place burger patties on the grill. Grill for 5 minutes and flip. Continue to grill until the internal temperature reaches 145 degrees. Place Cheddar Cheese on top with almost done to melt. Remove from grill.

6. Spread butter on buns and toast on the grill.

7. Top the bottom bun with mustard/cream cheese. Top with patties. Top with drunken cole slaw. and top with a bun. 

8. Enjoy!

Kyiv Pork Sausage Cutlets

INGREDIENTS

Compound Butter:

8 TBSP (1 Stick) Unsalted Butter - Room Temp

2 TBSP Panko Breadcrumbs

2 Tbsp French Fried Onions

2 TSP Ground Ginger

2 Cloves Garlic

Sausage Cutlets:

2 LBS (2 pkgs) Wampler’s Farm Sausage

2 Cups Panko Breadcrumbs

2 Cups French Fried Onion Rings

¼ Cup Self-Rising Flour

1 TBSP Season Salt, Divided

¼ Cup Crystal Hot Sauce

1 TBSP Onion Powder

2 Eggs, Well Beaten

¼ Cup Heavy Cream

INSTRUCTIONS

Compound Butter: Combine the ingredients for the compound butter in a medium size bowl and whisk until well blended. Place the butter between two sheets of parchment paper and press until approx. ¼ inch high then fold around the butter and freeze for at least 30 minutes. Once frozen, chop into 1-inch pads of butter.

Pork Sausage Cutlets:

1. Grind the Panko breadcrumbs, French fried onion rings, and 1½ Tsp of Seasoned salt in a food processor or large spice grinder until the mix resembles coarse crumbs. Transfer to a shallow bowl.

2. In a medium-sized bowl mix the eggs and heavy cream.

3. Using gloved hands, combine the Wampler’s sausage with the Crystal Hot Sauce, onion powder, and 1½ Tsp of the season salt.

4. Place ¼ c of the sausage in your hand and flatten slightly. Place a pad of butter in the middle, then place another ¼ c of sausage on top, pressing the sides together to cover the butter. Transfer to a large sheet pan and press lightly to flatten and shape with a circular mold or empty can into a circular shape. Repeat with all the remaining sausage mixture. 

5. Dredge each pork cutlet in the egg mix, then dredge in the crumb mix and place on a large parchment-covered sheet pan.

6. Sprinkle on the self-rising flour and place in the freezer to chill for 1-2 hours so the breading will adhere in the fryer.

7. Fill the deep fryer halfway full with vegetable oil. Preheat the deep fryer for 10-15 minutes. Working in batches add the cutlets to the oil and fry until golden brown and cooked through 5-6 minutes (until sausage has reached 160 degrees), transferring to a wire rack on a cookie sheet as you go.

8. Cool for 5 minutes, then serve.

Yields 12-14 Cutlets

Wampler's Farm Sausage and Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee Shakshuka

INGREDIENTS

1 Pound Wampler’s Farm Sausage

1 Tablespoon Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee, ground

1 Onion, diced

4 Cloves Garlic, fine dice

1 Tablespoon Cumin Powder

1 Teaspoon Paprika

1 Green Bell Pepper, diced

1 Teaspoon Red Pepper Flakes

1 Tablespoon Zatar Seasoning

Freshly Grated Nutmeg, about ¼ teaspoon

1 Can Dices Tomatoes

1 Teaspoon Sea Salt

1 Teaspoon Black Pepper

1 Can Tomato Sauce

¼ Cup Spicy Harissa, I like Mina 

1 Tablespoon Honey

1 Brick Feta Cheese, about ¾ pound

6 Farm Fresh Eggs

Optional Garnish: Crusty Bread, Greek Yogurt, Green Onions

INSTRUCTIONS

Heat oven to 350 F. Heat a cast iron skillet over medium heat add the Wampler’s Farm Sausage and crumble, Season with the ground Cattle Dog Coffee Roaster Guatemala Direct Trade Coffee and the Red Pepper Flakes, and cook until browned and cooked through (try not to break into very small pieces, keep it somewhat chunky). Add the Onion and Bell Pepper and stir to cook for 3 to 4 minutes. Add the Tomatoes, Tomato Sauce, Harissa, Garlic, Cumin, Paprika, Zatar Seasoning, Nutmeg, Salt, and Pepper. Cook over medium heat stirring often for 10 minutes add Honey and Feta Cheese and stir. With the back of your spoon make a small nest and drop in eggs around the pan. Transfer to the oven for 8 minutes just until the eggs are set. Serve right in the iron skillet and serve with crusty bread and garnish if you choose to.

Sausage, Strawberry, Spinach Brunch Pizza with Fruity Java Reduction Drizzle

INGREDIENTS

1/2 cup mango-infused vinegar

1/3 cup Cattle Dog Coffee Roasters Guatemala Direct Trade coffee

3/4 teaspoon granulated sugar

1 sheet puff pastry

1/2 pound Wampler’s sausage

8-10 fresh strawberries, sliced

1 cup baby spinach

1/4 cup feta cheese

INSTRUCTIONS

Combine vinegar, coffee, and sugar in a small saucepan over low heat. Place over low heat until reduced to 1/4 cup. Cook sausage in a small skillet until all meat is browned. Place sausage on paper towels to absorb grease. Preheat oven to 400F. Place puff pastry on a baking sheet that has been lined with parchment paper. Roll out slightly with a rolling pin. Prick the pastry with a fork to within 1 inch of all edges. Bake for 15 minutes. Cool slightly. Place sausage evenly over the pricked portion then layer the spinach, sliced strawberries, and feta. Bake an additional 5-7 minutes. Drizzle with the reduction sauce. 

Servings: 12

Sausage Chili Pie

Recipe submitted by Carolyn Blakemore

INGREDIENTS

1 roll Wampler Sausage, mild

1 Tablespoon Challenge butter

1 15 oz can - Red Gold Tomato Sauce

1 16 oz jar - thick & chunky mild salsa

1/2 teaspoon ground cumin

1 teaspoon Mexican chili powder

1 can Great Value Crescent Rolls

RECIPE

In a large skillet, brown sausage in butter, and drain. Add Red Gold Tomato Sauce and salsa, and cook until heated through, stirring as needed. Add seasonings and cook until thick, about 30 minutes. Let cool. Open crescent rolls and divide them in half. Place 4 connected rolls in a greased pie dish, being sure to cover the sides. Pour in chili, being careful to not overfill. Place the remaining rolls on top to form a top crust and flute edges. Preheat oven to 400 degrees. Bake until the top has browned, about 12 minutes. Serves 6.

Pasta e Fagioli with Spicy Sausage and Buttery Garlic Crescent Croutons

Submitted by Julie Beckwith to the 2019 Taste of America Challenge

INGREDIENTS

For Pasta e Fagioli:

2 tablespoons extra virgin olive oil

8 ounces Wampler’s Hot Sausage Roll (from a 16-ounce package)

3/4 cup diced onion

3/4 cup diced celery

3/4 cup shredded carrot

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon Bolner’s Fiesta Brand Ground Black Pepper, or to taste

2 cloves garlic, minced

1 can (14.5 ounces) Red Gold Basil, Garlic & Oregano Diced Tomatoes

1 can (15 ounces) Red Gold Tomato Sauce

4 cups chicken stock

1 can (15.5 ounces) dark red kidney beans, drained

1 can (15.5 ounces) navy beans, drained

1 cup dry ditalini pasta, cooked al dente according to package directions

For Buttery Garlic Crescent Croutons:

1/4 cup Challenge Butter, melted

2 cloves garlic, minced

1 (8-ounce) package Great Value Original Crescent Rolls

1/2 cup freshly grated Parmesan cheese, divided use

Garnish: 2 tablespoons finely chopped flat-leaf parsley

DIRECTIONS

For the Pasta e Fagioli: Heat 1 tablespoon olive oil in a large heavy pot over medium-high heat. Add sausage, cook and crumble 8-10 minutes or until cooked thoroughly. Drain and remove sausage from pan; set aside. In the same pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion, celery, and carrots. Season with salt and pepper. Cook until vegetables are tender, stirring frequently; about 8-10 minutes. Stir in garlic and cook an additional minute. Add reserved cooked sausage, canned diced tomatoes, tomato sauce, chicken stock, kidney beans, and navy beans. Stir to combine. Continue cooking on medium-high heat just until pot comes to a boil. Reduce heat to a simmer; stir occasionally 30 minutes. Stir in cooked pasta and cook an additional 10 minutes.

For croutons: In the meantime, heat oven to 400 degrees Fahrenheit. Stir together melted butter and garlic. Unroll crescent dough and pinch seams together. Using a pizza cutter, cut dough into 1-inch squares. Place dough squares 1 inch apart on baking pans lined with parchment paper. Brush with half of the butter garlic mixture. Bake 8-12 minutes, tossing halfway through the baking time, or until golden brown on both sides. Remove from oven and immediately brush with remaining butter-garlic mixture and sprinkle with 1/4 cup of the Parmesan cheese. To serve, ladle pasta e Fagioli into serving bowls. Add 4-5 croutons per bowl and sprinkle with remaining Parmesan cheese. Garnish with finely chopped parsley. Serve with remaining croutons on the side. Makes 6 bowls or 12 cups.

Korean Pork and Shrimp Rice Bun Burgers

Submitted by Sherri Williams to the 2019 Taste of America Challenge

INGREDIENTS

SPICY SAUCE:

1/3 cup Huy Fong Sriracha Ketchup

1 cup Great Value Mayonnaise

1/4 cup Great Value Soy Sauce

1/4 cup Great Value Organic Raw Honey

1 teaspoon Great Value Garlic Powder

1 teaspoon Korean pepper powder

1/4 cup water

PATTIES:

8 ounces ground pork

8 ounces Wampler’s All Natural Omega-3 Sausage

6 ounces Wild Gulf Medium Raw Shrimp, Peeled and minced

4 tablespoons Kimchi Furikake (Rice Seasoning)

2 tablespoons Great Value Soy Sauce

1 teaspoon sesame oil

1 teaspoon Great Value Salt

1 teaspoon Korean chili powder

RICE BUNS:

6 cups sticky rice, cooked

1/4 cups Great Value Soy Sauce

2 tablespoons sesame oil

2 tablespoons rice wine vinegar

2 tablespoons black sesame seeds

1/4 cup vegetable oil for frying

1/4 cup Kimchi Furikake (Rice Seasoning)

OTHER INGREDIENTS

3 cups artisan lettuce

1 English cucumber, sliced

3 shallots, thinly sliced

1/2 cup pickled jalapeño peppers, sliced

1 bunch cilantro

3 tablespoons gochujang

INSTRUCTIONS

Add sauce to a small saucepan and stir, heat on medium low for 5-7 minutes until heated through. Set aside. TO MAKE PORK AND SHRIMP PATTIES Combine all the ingredients in a large bowl and mix well with your hands. Do not over mix to avoid tough burgers. Divide the mixture into 4 equal portions about 4 inches in diameter. Heat large skillet on griddle to medium-high, add oil. Fry patties 5-7 minutes per side or until internal temperature reaches 160 degrees F. Brush patties with Korean Sauce the last 3 minutes of cooking time on both sides. TO MAKE RICE BUNS With wet hands form 8 equal balls with rice. Place balls in 4 inch mold and flatten. Combine soy sauce, sesame oil, rice wine vinegar and sesame seeds In a small mixing bowl. Brush one side of each rice bun with mixture. Heat large a large skillet to medium high heat and add vegetable oil. Cook rice buns 1-2 minutes on each side until lightly golden brown. Remove from heat and sprinkle with Kimchi Furikake. ASSEMBLE BURGERS Evenly place lettuce leaves on naked side of bottom rice buns, followed by cucumber slices, shallots, jalapeño peppers and cilantro, top with pork and shrimp patties. Drizzle spicy sauce and gochujang on each burger. Add top rice buns and serve.

Sriracha Ketchup Brown Sugar Glazed Sausage Meatloaf Minis

Submitted by Ava Romero to the 2019 Taste of America Challenge

INGREDIENTS

For glaze:

1/2 cup Red Gold Sriracha red chili ketchup

2 tbl brown sugar

For meatloaf minis:

1 lb Wampler’s All Natural Omega-3 Sausage

1 lb ground beef

1 tbl challenge butter

1 tsp Bolner’s Fiesta seasoning (I used fajita seasoning)

1/2 red bell pepper seeded and diced

1/2 sweet onion chopped

1 jalapeño, seeded and diced finely

2 tbl Red Gold Sriracha sweet chili ketchup

1 egg

1 tsp sweet pickle relish

RECIPE

In a large skillet over medium heat melt butter. Once melted add onions red pepper and jalapeño along with Bolner's fajita seasoning and cook until starts to soften and gets translucent 6-8 minutes. Allow to cool completely. In a bowl combine both meats and mix with egg, ketchup, relish and cooled sautéed veggies and blend until combined. Do not over mix. Form into a 4 mini meatloaves place on a sheet pan. I use 2 meatloaves per pan totals two sheet pans. For the ketchup brown sugar glaze, mix them together in a bowl and baste with a pastry brush on top and bake at 350 for 1 hour. Let set 10 minutes before slicing and digging in.

Sloppy Joe Ricotta Handheld Pocket Pies

Submitted by Ava Romero to the 2019 Taste of America Challenge

INGREDIENTS

2 tbl challenge butter divided

1 tbl molasses

1 lb Wampler’s All Natural Omega-3 sausage

1 can tomato paste

2 tbl yellow mustard

1 onion chopped

1 tomato seeded and cubed

3 fresh mushrooms sliced

2 tablespoons Red Gold Sriracha ketchup

1 tbl rice wine vinegar

1/2 cup ricotta cheese

2 rolls Great Value crescent rolls

RECIPE

Heat 1 tablespoon butter in a skillet add the slice mushrooms and cook until mushrooms begin to soften 4 to 5 minutes. Season with a little salt and pepper. Take off heat as you make the meat mixture. Heat an additional 1 tablespoon butter add onions, molasses, sausage and cook until it starts to render down. Add mustard, tomato paste, Sriracha ketchup and vinegar and cook until it begins to come together to form a thick Sloppy Joe. 5 to 7 minutes. At the end of cooking off heat fold in cooked mushrooms and diced tomatoes and spoon into bowls to allow to cool before filling with crescent rolls. Open the crescent rolls and roll out and divide dough in half then seal edges and corners (a floured surface is recommended). Roll out with a rolling pin and cut into 4 squares. Repeat with 3 more half crescent doughs until all is cut up. Fill Sloppy Joe mixture with a tablespoonful and a teaspoonful of ricotta and fold in half like a triangle moon shape. Pinch edges and pierce edges with a fork. Repeat with remaining meat and ricotta until all is assembled, place onto foil lined cookie sheets and bake at 375 for 10-12 minutes or until golden brown and crisp on top. Let cool then dig in!

“Whatchyo Taco Bout” Pizza

Shout out to Pitmaster Matt Frampton for this delicious recipe!

The pizza dough at the link below is best cooked at higher temperatures, preferable in a wood fired oven between 700-900 degrees, but it is versatile enough to do in an oven on a pizza stone.  You can also substitute any pizza dough of your choosing.

Ingredients (makes two pizzas):

·       16 oz can of Traditional Refried Beans

·       10 oz can of Green Chile Enchilada Sauce

·       1 medium Avocado, peeled and deseeded

·       1 lime

·       1 bunch of cilantro leaves, finely chopped

·       1 lb roll of Wampler’s Hot Taco Meat, cooked thoroughly

·       1 can of diced tomatoes, drained, or freshly diced tomatoes

·       1 medium jalapeno, sliced thinly and seeds removed for less heat

·       1 10oz block of Cacique Queso Fresco, hand shredded

·       Some Crema Mexicana or a thin sour cream, for drizzling at the end (Cacique is a good brand)

Pinto Bean, Avocado and Green Chile Puree Sauce:

·       1 can of refried beans

·       1 can of green chile enchilada sauce

·       1 medium avocado, ripe

·       The juice of 1 of a lime

·       Salt to taste

·       Combine all in ingredients in a food chopper or processor and blend until smooth.

Dough:

·       Here is one recipe, use any dough you like: http://www.bbqrevolution.com/matt-framptons-ultimate-pizza-dough/

Building the Pizza:

·       Stretch the dough

·       Spoon the sauce onto the dough and gently spread evenly, leaving about ¼ inch around the edge for a nice golden crust edge.

·       Top with Wampler’s Taco Meat (cooked)

·       Top with shredded cheese

·       Top with sliced jalapenos

Cooking the Pizza:

·       Cook on a well pre-heated pizza stone, preferable in a wood fired oven, or as hot as your oven will cook until the cheese is melty and the crust is golden brown

·       Slice the pizza when done cooking

Post Cook Toppings, after slicing:

·       Top evenly with diced tomatoes, trying not to get too much water onto the pizza.

·       Top with finely chopped cilantro

·       Drizzle the Crema Mexicana for added flavor

·       Very lightly, squeeze a bit more lime juice onto the pizza to brighten it up and serve!

Rice Tony

Ingredients

• 1 pound Wampler’s Hot Sausage

• 1 4 oz can sliced mushrooms (sliced/chopped to preference)

• 1 cup onion, chopped

• ¼ cup self-rising flour

• ½ cup heavy whipping cream

• 2 cups (1 box) Uncle Ben’s Wild Rice or Zatarans if you like spicy

• 1  jar macadamia nuts

• 2 ½ cups chicken broth

• Salt and pepper to taste

Directions

1. Cook sausage, onion, and mushrooms in large skillet. 

2. In a bowl, mix flour and heavy whipping cream together until smooth. 

3. Add mixture to skillet with sausage, onions and mushrooms. 

4. Stir over medium heat until thickened. 

5. Add rice, macadamia nuts, chicken broth, salt and pepper to skillet and mix. 

6. Pour into a buttered casserole dish. 

7. Bake at 350 for 30-40 minutes. 

Spicy Spaghetti Sauce

Ingredients

• 1 lb Wampler’s sausage - Mild or Hot

• 1 medium-large onion, diced

• 1 medium garlic clove, chopped

• 2 tbsp. cooking oil

• 4 oz. can mushroom stems and pieces

• 1/2 tsp. Italian seasoning or oregano

• 1 (2lb.) can tomatoes, regular or Italian style

• 8 oz. can tomato paste (or puree)

• 1 tbsp. Worcestershire sauce

• Salt and pepper to taste

• Serve over cooked spaghetti noodles and sprinkle with Parmesan or Romano cheese

Directions

1. In a skillet, brown onions and garlic in oil until golden brown.

2. Add crumbled sausage and brown.

3. Drain the skillet, and add remaining ingredients.

4. Allow mixture to boil a few seconds, then reduce to simmer.

5. Cook for 30 minutes, stirring occasionally.

6. Serve with grated Parmesan or Romano cheese.

7. Pour over hot spaghetti noodles and mix gently.