Directions:

Yield: 4 servings (about 1 cup each)

Prep Time: 10 minutes

Cook Time: 2 minutes

Directions:

Yield: 4 servings (about 1-1/2 cups each)

Prep Time: 20 minutes

Cook Time: 15 minutes

Directions:

Yield: 4 servings (1-1/2 cups each)

Prep Time: 15 minutes

Cook Time: 10 minutes

Directions:

Yield: 6 servings (about 1 cup each)

Prep Time: 20 minutes

Cook Time: 30 minutes

Directions:

Yield: 6 servings (about 1 cup each)

Prep Time: 15 minutes

Cook Time: 30 minutes

Directions:

1. Cut chicken breast into strips

2. Layer greens, green beans, tomatoes and red onion on a salad plate or in a bowl. Top with chicken strips.

Yield: 1 serving

Prep Time: 15 minutes

Cook Time:

Directions:

1. Cut sausage into 1/2" pieces. Spray a large non-stick skillet with cooking spray. Add sausage and peppers; cook, stirring frequently 3-4 minutes or until lightly browned.

2. Add chicken broth, and cinnamon to skillet; bring to a boil. Stir in prepared wild rice, cranberries and green onion. Cook until heated through. Sprinkle with nuts, just before serving, if desired.

Yield: 4 servings (about 1 cup each)

Prep Time: 15 minutes

Cook Time: 10 minutes

Directions:

1. Cut chicken into 1/2" cubes; set aside. Cook pasta according to package directions. Drain and keep warm. 

2. While pasta is cooking, add olive oil and chicken to a large non-stick skillet. Cook and stir over medium heat for 3-4 minutes or until chicken is hot. 

3. Stir in pasta sauce and basil; heat through. Toss with pasta and serve immediately. Sprinkle with Parmesan cheese, if desired.  

Yield: 2 servings (about 1-1/2 cups each)

Prep Time: 15 minutes

Cook Time: 20 minutes

Directions:

1. In a large skillet over medium heat, saute the sausage 2-3 minutes per isde until browned. Remove from pan and set aside.

2. Remove the pan from the heat, remove the sausage and stir in the lemon juice, honey and mustard, scrapping up any browned bits. Slowly drizzle in the olive oil while whisking until the dressing is well mixed. Allow to cool, then season to taste.

3. Slice the sausage into 1/4 inch thick slices.

4. Toss the dressing with the greens, tomatoes, walnuts and sausage, serve.

Yield: 4 servings

Prep Time: 10

Cook Time: 2-3

Directions:

1. Cut sausage on an angle into 1/2"slices.

2. Prepare tortellini according to package directions; drain and keep warm.

3. Add olive oil and sausage to large non-stick skillet; cook sausage over medium heat 1-2 minutes per side or until lightly browned. Removed from skillet and keep warm.

4. Add peppers,; cook and stir for 6-8 minutes or until peppers are soft.

5. Add back sausage, vodka sausage and cooked tortellini; heat through. Spoon onto serving platter or bowl. Sprinkle with Parmesan cheese and fresh basil. Serve immediately.

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Directions:

1. Cut sausage in 1/4" slices; set aside. Cook pasta according to package directions. Drain pasta and keep warm.

2. While pasta is cooking, heat olive oil in a large non-stick skillet over medium heat until hot; add sausage. Cook, stirring frequetly for 4 minutes or until sausage is lightly browned. Add garlic; cook stirring consistantly 1 minute. Stir in tomatoes and peas and lemon juice, cook and stir for 2 minutes.

3. Stir in fettuccine and oregano; toss lightly. Top with shredded cheese.

Yield: 4 servings (about 1-1/2 cups each)

Prep Time: 10 minutes

Cook Time: 20 minutes

Directions:

Yield: 6 servings (1 kabob each)

Prep Time: 15 minutes

Cook Time:

Directions:

Yield: 4 servings (about 1-1/2 cups each)

Prep Time: 10 minutes

Cook Time:

Directions:

Yield: 6 servings (1 kabob each)

Prep Time: 15 minutes

Cook Time:

Directions:

Directions:

1. Combine corn, black beans, bell pepper, lime juice, cilantro, jalapeno pepper and cumin and salt in a small bowl.

2. Grill sausages according to package directions, turning frequently. Place one grilled sausage in each roll and top with ¼ cup corn black bean salsa. Refrigerate remaining corn salsa to serve at another occasion.

Yield: 6 servings (1 sandwich each)

Prep Time: 15 minutes

Cook Time:

Directions:

1. Cut sausage on an angle into ½” slices. Heat a large non-stick skillet over medium-high heat for 3 minutes. Cook sausage 1-2 minutes per side or until lightly browned; remove from skillet.

2. Melt butter in skillet. Add apples, onion, green and red peppers. Cook, stirring occasionally until peppers are soft, about 10 minutes.

3. Return sausage to pan and heat through. Top with cracked black pepper. Serve over hot cooked rice.

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Directions:

1. Cut sausage on an angle into 1/2” slices. Prepare rice according to package directions; keep warm.

2. Heat a large skillet over medium heat for 2 minutes; add sausage, onions and peppers. Cook, stirring frequently 5-6 minutes or until sausage is lightly browned and vegetables are tender. Add peas and cook 3-4 minutes, stirring occasionally until peas are hot.

3. Gently stir in cooked rice, soup, milk and mushrooms if desired; heat through.

Yield: 6 servings (about 1½ cups each)

Prep Time: 10 minutes

Cook Time: 30 minutes

Directions:

1. Spread both bread slices with mayonnaise.

2. Top one bread slice mayonnaise side up with lettuce, tomato, turkey, bacon, avocado and second slice of bread. Serve immediately.

Yield: 1 serving (1 sandwich)

Prep Time: 10 minutes

Cook Time: 0 minutes

Directions:

1. Cut sweet potatoes into 1-1/2-inch pieces. Place sweet potatoes and water in an 8 x 8-inch microwave-safe casserole dish. Cover with plastic wrap. Microwave on high 4 to 5 minutes or until tender. Drain well.

2. Meanwhile, combine raspberry jelly, lime juice, nutmeg, and allspice in a small bowl; stir until smooth. Preheat broiler. Lightly grease the rack of a broiler pan; set aside. Cut kielbasa into 16 chunks. Alternately thread kielbasa and sweet potatoes onto 8 skewers. Cut apple into 8 wedges; add an apple wedge to end of each skewer.

3. Place on prepared broiler pan. Broil 3 to 4 inches from heat for 10 minutes, turning and brushing with jelly mixture after 5 minutes. (Or grill the kabobs on an uncovered grill directly over medium coals* for 10 minutes, turning and brushing with jelly mixture after 5 minutes.)

4. To serve, pass remaining jelly mixture with kabobs. *Note: The coals are medium when you can hold your hand over the heat at food height for 4 seconds before having to pull away.

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Directions:

1. Brush sausages with half of the lime juice; set aside remaining lime juice.

2. Combine tomatoes, avocado, onion, remaining lime juice, cilantro, jalapeno and salt.

3. Grill sausages according to package directions, turning frequently and brushing with reserved lime juice. Place one grilled sausage in each roll and generously top with avocado mixture.

Variation: Serve CheddarWurst^® in tortilla instead of buns. For added zip spread bun or tortilla with chipotle flavored mayonnaise. Continue as directed above.

Yield: 6 servings (1 sandwich each)

Prep Time: 15 minutes

Cook Time: 10 minutes

Directions:

1. Cut each sausage into 3 pieces. Thread sausage, apples, peppers and onion onto 6 skewers, leaving a small space between each item.

2. Melt apricot preserves in small saucepan over low heat. Add mustard, mixing until well blended.

3. Grill kabobs over medium heat, turning frequently for 10 minutes. Brush kabobs with apricot preserves mixture and grill 2 minutes longer, or until apple and vegetables are crisp-tender.

Variation: Substitute peach, zucchini and apple jelly for apple, red bell pepper and apricot preserves.

Cook’s Tip: Rewarm jelly/preserves mixture briefly before brushing on kabobs if it has become too thick.

Yield: 6 servings (1 kabob each)

Prep Time: 15 minutes

Cook Time: 15 minutes

Directions:

1. Spray a large non-stick skillet with no-stick cooking spray. Add sausage, zucchini and corn mixture; cook and stir over medium-high heat for 8 minutes or until vegetables are cooked and sausage is heated through.
2. Stir in black beans, rice, salsa and chili powder. Cook and stir for 5 minutes or until heated through.
3. Sprinkle with cheese and cilantro (if desired); just before serving.

Yield: 6 servings (about 1 cup each)

Prep Time: 10

Cook Time: 15

Directions:

1. Cut sausage into ¼” slices. Spray large non-stick skillet with cooking spray. Add sausage, peppers, onion, cumin and lime juice; cook and stir over medium-high heat for 6-8 minutes or until vegetables are tender and sausage is heated through.

2. Heat tortillas according to package directions.

3. Spoon sausage and vegetable mixture onto tortillas, top with lettuce and roll up. Serve with salsa and sour cream, if desired.

Good Source of Vitamin A, vitamin C, protein, fiber, and Iron

Recipe Nutrition Calculation: All recipes were nutritionally analyzed using nutrient values provided by Genesis, Version 9.1 (ESHA Research), or were provided by manufacturers. The analysis does not include optional ingredients and is based on a single serving.

Yield: 6 servings (1 filled tortilla each)

Prep Time: 15

Cook Time: 10

Directions:

1. Cut sausage into 1/2” pieces. Spray a large non-stick skillet with cooking spray. Heat over medium-high heat for 2 minutes. Add sausage and cook, stirring frequently 3-4 minutes or until lightly browned.
2. Add water, apple, raisins and cinnamon to skillet; bring to a boil. Stir in cous cous and green onion. Cover; remove from heat. Let stand 5 minutes. Sprinkle with almonds, before serving, if desired.

Nutrition per serving: Serving size: 1/6, Calories: 290, Fat: 6g, Saturated Fat: 1.5 g, Cholesterol: 45 mg, Carbohydrates: 44g, Fiber: 4g, Sodium: 530 mg, Protein: 14g

Good Source of protein, fiber and vitamin C

Recipe Nutrition Calculation: All recipes were nutritionally analyzed using nutrient values provided by Genesis, Version 9.1 (ESHA Research), or were provided by manufacturers. The analysis does not include optional ingredients and is based on a single serving.

Yield: 6 servings (about 1 cup each)

Prep Time: 10

Cook Time: 10

Directions:

1. Melt butter in large 4-5 quart pan over medium-high heat; add sausage, rice, onion and peppers. Cook and stir until sausage is lightly browned and vegetables are soft.
2. Stir in 2 cups water and seasoning packet; bring to a boil over high heat. Cover; reduce heat to low. Simmer 10 minutes.
3. Stir in peas Cover; simmer 10 to 12 minutes or until most of liquid is absorbed and rice is tender. Stir in olives and salt and pepper to taste. Serve immediately.

Yield: 6 servings (about 1-1/2 cups each)

Prep Time: 10

Cook Time: 15

Directions:

1. Cut sausage into ½” slices.  Heat a 5 to 6-quart pan over medium-high heat for 3 minutes.   Add sausage, onion, green pepper, celery and garlic; cook, stirring occasionally, 5-6 minutes or until vegetables are tender.
2. Stir in kidney beans, chicken broth, oregano, thyme and bay leaf.  Bring to a boil; reduce heat to medium and cook 12-15 minutes or until slightly thickened.  Add hot sauce to taste.
3. Remove bay leaf and serve over hot cooked rice.  Sprinkle with chopped parsley if desired.

• Cook’s Tip:  Like it hot? Substitute Hillshire Farm® Hot Links™ for the Hillshire Farm® Smoked Sausage.

Yield: 6 servings

Prep Time: 10

Cook Time: 20

Directions:

1. Open package of Lit’l Smokies® and drain off any liquid; set aside. Cook bacon in large skillet according to package directions until crisp.  Remove bacon from skillet and place on paper towels to cool.
2. Add onion and green pepper to drippings in skillet; cook over medium heat for 5 minutes or until vegetables are tender, stirring occasionally.
3. Stir in pineapple juice, ketchup and hot pepper sauce to taste.  Bring to a boil, reduce heat to medium-low and cook 10 minutes.  Crumble bacon and stir into sausage mixture.  Serve over hot cooked rice.

Yield: 4 servings (about 1 cup sausage mixture each)

Prep Time: 10

Cook Time: 20

Directions:

1. Prepare macaroni according to package directions; drain.
2. In large skillet, heat oil. Add sausage and carrot; stir-fry 1 minute. Add cabbage, onions, salt, garlic and pepper. Stir-fry just until tender. Stir in macaroni; heat through.
3. Arrange on warm serving platter. Garnish as desired. Serve immediately. Refrigerate leftovers.

Yield: 6 servings (about 1 1/3 cups each)

Prep Time: 10

Cook Time: 20

Directions:

1. Cut each sausage into 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat. Heat oil in a large non-stick skillet over medium heat until hot.  Cook sausages 4 minutes per side or until lightly browned.  Remove from skillet and keep warm.
2. Lightly toss sauerkraut, brown sugar, Dijon mustard and thyme (if desired) to combine.  Fold in apple slices; pour into same skillet and top with sausage.
3. Cover and cook 5 minutes over medium heat or until apples are tender.  Add salt and pepper to taste.

Yield: 4 servings

Prep Time: 10

Cook Time: 15

Directions:

1. Cut sausage into ¼” slices.  Heat a large non-stick skillet over medium-high heat for 3 minutes.  Add sausage and cook 3-4 minutes or until lightly browned, stirring frequently.  Remove sausage from skillet and keep warm.
2. Bring broth and ginger to a boil in a medium saucepan.  Add noodles; cook 2 minutes.  Stir in peas and carrots; return to a boil and cook 1 minute.
3. Stir in sausage, seasoning packet from noodles and vinegar; heat through.
4. Divide cabbage among 6 shallow soup bowls.  Pour noodle mixture over cabbage and serve.

• Cook’s Tip:  The vinegar really perks up the Asian flavors in this recipe.  You can also substitute rice vinegar if preferred.

Yield: 6 servings (about 1 cup sausage mixture and ½ cup cabbage)

Prep Time: 10

Cook Time: 10

Directions:

1. Preheat oven to 350°F.  Cut each sausage in 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat.   Place sausages in a 9-inch square baking dish.
2. Bring water, butter and salt to a boil in a medium saucepan.  Remove from heat and stir in potato flakes and milk with a fork until combined.  Stir in onion, mustard and pepper.
3. Fill each sausage with potato mixture.  Bake 20 minutes; sprinkle cheese over potatoes.  Return to oven and bake 5 minutes or until cheese is melted and sausages are hot.

• Cook’s Tip:  Substitute 2 cups of heated prepared mashed potatoes for the potato flakes, water, butter, salt and milk.

Yield: 4 servings

Prep Time: 10

Cook Time: 25

Directions:

1. Heat oil in large non-stick skillet over medium-high heat until hot.  Add peppers, onion, garlic and Cajun seasoning to pan; toss lightly to combine.
2. Place sausages on top of vegetables and cover pan.  Cook 12-15 minutes, stirring occasionally until sausages are hot and peppers are tender.
3. While sausages cook, split rolls and spread with softened butter.  Broil on HIGH for 1-2 minutes or until lightly toasted.  Serve sausages in toasted rolls and top with pepper mixture.

Yield: 6 servings

Prep Time: 15

Cook Time: 15

Directions:

1. Cut sausage into 1” slices; set aside.
2. Cook bacon and onion in large saucepan over medium-high heat, stirring frequently for 7-8 minutes, or until bacon is brown and onions are tender.
3. Stir in all remaining ingredients except sausage; bring to a boil, reduce heat to medium low, cover and cook 20 minutes.  Add sausage; cover and cook 10 minutes or until sausages are hot.

Yield: 6 servings (about 1 cup each)

Prep Time: 10

Cook Time: 30

Directions:

1. Cut sausage into ¼” slices; set aside.   Heat oil in large non-stick skillet over medium heat until hot.  Add potatoes, cover and cook 15 minutes, stirring frequently.
2. Add sausage and green pepper; cover and cook 5 minutes, stirring occasionally.
3. Gently stir in corn, barbecue sauce and black pepper.  Cook until heated through, about 2-3 minutes.

Yield: 4 servings (about 1½ cups each)

Prep Time: 10

Cook Time: 35

Directions:

1.  Preheat oven to 450°F.  Cut sausage into ½” slices.   Place sausage slices in bottom of a lightly greased 8” square baking dish.
   
2. Combine potatoes, sauce mix from package, water, milk and butter in medium bowl.  Stir until butter melts; pour over sausage in baking dish.  Bake 25 minutes or until potatoes are tender and lightly browned.

• *Cook’s Tip: If using a different package size of au gratin potatoes, use water, milk and butter amounts stated on package.

Yield: 4 servings (about 1 cup each)

Prep Time: 5

Cook Time: 25

Directions:

1. Cut sausage into ¼” slices; set aside.  Combine rice-vermicelli mixture and butter in large non-stick skillet.  Cook over medium heat until vermicelli is golden brown, stirring frequently. 
   
2. Slowly stir in water and seasoning packet; bring to a boil.  Cover and reduce heat to low.   Cook 15-20 minutes or until water is absorbed and rice is tender.  Stir in soy sauce; remove rice mixture from skillet and keep warm.

Yield: 4 servings (about 1½ cups each)

Prep Time: 5

Cook Time: 30

Directions:

1. Cut sausage into 18 slices.  Thread sausage, pepper, pineapple, peaches and green onions onto 6 skewers, leaving a small space between each item.
   
2. Combine preserves and mustard in a small bowl; set aside.
   
3. Grill kabobs over medium heat, turning frequently for 10 minutes.  Brush kabobs generously with apricot mixture and grill 2 minutes longer or until peppers and onions are crisp-tender.

• Cook’s Tip:  Substitute 1½ cups fresh peach slices for the canned peaches when they are in season.

Yield: 4 servings (1½ kabobs each)

Prep Time: 20

Cook Time: 12

Directions:

1. Preheat oven to 350°F.  Cut sausage into ½” slices; set aside.  Cook pasta according to package directions, drain and keep warm. 
2. Cook sausage in a large saucepan over medium-high heat, stirring occasionally, for 3-4 minutes or until lightly browned.  Remove sausage from pan; keep warm.
3. Add butter to drippings in pan.  When butter melts, add flour; cook and stir 1 minute.   Add milk; bring to a boil, stirring constantly.  Boil and stir 1 minute.  Add sausage, pasta, and both cheeses; toss gently to combine.
4. Pour mixture into lightly greased 2-quart baking dish.  Carefully spread sauce over pasta.  Cover and bake 25-30 minutes or until edges are bubbling and center is hot.

Yield: 5 servings (about 1½ cups each)

Prep Time: 10

Cook Time: 45

Directions:

1. Cut sausage into ¼” slices.  Heat large skillet over medium-high heat for 3 minutes.  Add sausage and onion; cook stirring frequently until sausage is lightly browned, about 3-4 minutes.
2. Add remaining ingredients except rice.   Bring to a boil; cover and reduce heat to medium-low.  Cook for 10 minutes.  Remove bay leaves and serve over cooked rice.

• Variation:  Add 1 pound large raw peeled and deveined shrimp during the last 3 minutes of cooking.  Shrimp should be slightly pink and centers opaque when fully cooked.

Yield: 4 servings (about 1¼ cups each)

Prep Time: 5

Cook Time: 20

Directions:

1. Cut sausage into 2” lengths; set aside.  Place peppers, onion and celery in a 6-quart pan; cover with water.  Add seafood seasoning, marjoram, salt and pepper; bring to a boil and cook 10 minutes. 
2. Add sausage and corn to pan.  Return to a boil and cook 5-10 minutes or until corn is tender.  Add shrimp and cook 3 minutes or until shrimp turn pink.  Remove pan from heat and let stand 5 minutes.
3. Drain in colander and serve with cocktail sauce if desired.

• Cook’s Tip: Substitute any variety Hillshire Farm® Smoked Sausage if desired.

Yield: 6 servings

Prep Time: 20

Cook Time: 30

Directions:

1. Preheat oven to 350°F.  Cut sausage into ½” cubes. Heat a large non-stick skillet over medium-high heat for 3 minutes.  Add sausage to skillet and cook, stirring frequently for 3-4 minutes or until sausage is lightly browned.  Remove sausage from skillet; keep warm.
2. Cook macaroni according to package directions.  Drain, rinse and keep warm.
3. Shred both types of cheese and toss together in a bowl.  Remove ½ cup of cheese for topping and set aside.  Melt butter in saucepan over medium heat.  Stir in combined cheeses and heavy cream; stir constantly until cheese melts and sauce is smooth.
4. Stir in sausage and cooked macaroni.  Pour mixture into a greased 2-quart baking dish.  Sprinkle reserved ½ cup of cheese over top.  Bake 20-25 minutes or until edges are bubbling.

Yield: 6 servings (about 1 cup each)

Prep Time: 15

Cook Time: 30

Directions:

1. Cut each sausage into 3 sections; set aside.  Heat oil in a large skillet over medium-high heat until hot.  Add green pepper and onion; cook, stirring frequently for 3-4 minutes or until tender.
2. Stir in beans, brown sugar, ketchup, mustard and sausage.  Bring to a boil, cover and reduce heat to medium.   Cook 10-12 minutes or until sausages are hot.

Yield: 4 servings (about 1 cup each)

Prep Time: 10

Cook Time: 15

Directions:

1. Cut ham into ¾” cubes; set aside.  Combine cornstarch, vinegar, soy sauce and ginger in a small bowl, stirring until smooth.  Stir in apricot preserves; set aside.
2. Melt butter in large skillet over medium-high heat.  Add ham, peppers and onions; cook for 5 minutes, stirring frequently.  Add tomatoes and pineapple; cook, stirring gently 1 minute.
3. Stir in apricot preserve mixture; bring to a boil; cook 1 minute, stirring gently. Serve over hot cooked rice.

Yield: 6 servings (about 1 1/3 cups each)

Prep Time: 15

Cook Time: 10

Directions:

1. Preheat oven to 350°F.  Lightly spray a 13x9-inch baking dish with non-stick cooking spray.  Cut sausage into ¼” slices; set aside.
   
2. Melt butter in saucepan over medium-low heat.   Add onions and cook, stirring frequently until tender.   Add flour and cook, stirring constantly for 1 minute.  Add milk.  Increase heat to medium-high and bring to a boil, stirring constantly.  Boil and stir 1 minute.  Add cheese cubes and stir until completely melted.  Remove from heat and stir in drained spinach.
3. Layer ½ of the sliced potatoes and ½ of the sausage in baking dish.  Spread ½ of spinach mixture over top.  Repeat layers.  Cover dish with aluminum foil and bake for 40 minutes or until potatoes are tender.  Sprinkle top with cheddar cheese and let stand for 10 minutes before serving.

• *Cook’s Tip: Pasteurized prepared cheese product is sold in 16 ounce and 32 ounce loaves and does not require refrigeration until the package is opened.

Yield: 8 servings

Prep Time: 20

Cook Time: 60