Kesslers Pumpkin Sausage Soup
New twist for pumpkin. Combine one can pure pumpkin with 1 pint of cream (milk or low fat milk may be used) Heat in double boiler at low heat as to not scald cream. Add a dash of sherry and salt and pepper to taste. Use either Kessler’s hot or mild smoked sausage. Slice sausage and combine with mixture. Grated sharp cheddar may be added for extra flavor. Top with sour cream dollop.
Kessler’s Ham and Beans
Combine two cans of ranch style beans, one chopped medium onion, two bay leaves, 2 cups water or beer and Kessler Ham Cubes in crock pot. Let simmer on low for three hours enjoy!!!
Kessler’s Glazed Ham and Sweet Potatoes
1 (1 ¼ lb.) sliced ham steak
1 (16 oz.) can sliced peaches, drained
1 (16 oz.) can sweet potatoes, drained
Maple syrup
2 Tbsp. apricot jam or preserves
1 tsp.
Dijon
style mustard
Preheat broiler, position oven rack about 4 inches from heat source. Place ham in shallow pan. Surround with peaches and sweet potatoes; drizzle peaches and sweet potatoes with small amount of maple syrup. Broil 5 minutes or until lightly browned.
Meanwhile, heat jam and mustard until blended. Turn ham, peaches and sweet potatoes over; brush ham with jam mixture. Drizzle peaches and sweet potatoes with additional maple syrup. Continue broiling 5 minutes or until thoroughly heated.
Kessler’s Sausage Bake
1 lb. fully cooked Kessler Smoked Sausage, cut in bite size pieces
4-5 red potatoes cut in bite size pieces
1 bag baby carrots
1 med onion sliced
Mrs. Dash, garlic powder, and salt and pepper to taste
Preheat oven to 375 dergrees
On cookie sheet, lay out a large piece of aluminum foil.
Spray the foil with non-stick cooking spray. Place sausage, potatoes, carrots and onions on foil and sprinkle with Mrs. Dash, garlic powder, and salt and pepper to taste.
Wrap foil around all ingredients and bake 1 hour or until potatoes are soft
Kessler’s Breakfast Sausage Casserole
2 pounds Kessler’s Bulk Sausage
10 slices bread (crust removed)
Butter, at room temperature
2-3 cups grated cheddar cheese
8 eggs
1 quart half and half
2 tsp. salt
2 tsp. dry mustard
Brown sausage and drain on paper towels.
Butter a 9x13 in. ovenproof baking pan. Spread butter evenly on 6 slices of bread and layer in pan with the buttered side facing down.
Add a layer of sausage, spreading evenly then add a layer of cheese.
Cover the sausage and cheese layers using 6 butter slices of bread with the buttered side facing up.
Mix together dry mustard and salt. Combine milk, eggs, mustard and salt.
Pour milk mixture over top of bread and allow to stand overnight in the refrigerator.
The following day, bake at 350 degrees for 1 hour.
Remove from oven and allow 20 to 30 minutes before cutting into serving sized pieces.
Can be frozen. Leftovers can be reheated in the microwave
