Maxwell Street Polish Sausage Sandwich

1 lb. Maxwell Style Polish Sausage

2 tbsp butter

1 yellow onion sliced

Yellow mustard

French Rolls

Sautee sliced onions in a skillet with butter, salt , and pepper and cook until onions carmelize.  Place Polish sausages on the grill to heat and slightly brown.  Place cooked sausage on a french roll and top with yellow mustard and sauteed onions.

Minced Ham Omlette

Minced Ham, diced into cubes

Diced yellow onion

Diced green pepper

Cheddar cheese, shredded

2 eggs, beaten in a bowl

Place Minced Ham, onions and green peppers in an omlette pan and sautee until peppers and onion are softened.  Add egg mixture and shredded cheese, add salt and pepper and cook until eggs begin to set.  Fold over and continue cooking until eggs cook and the cheese melts.

Fried  Minced Ham and Cheddar Sandwich

Minced Ham, sliced

Cheddar cheese

Mustard

Rye bread

Place sliced Minced ham in a skillet and fry until the sausage begins to brown.  Place cheddar cheese on top of sausage in the skillet to melt the cheese.  Place on rye bread and top with mustard.  Serve with a pickle and potato chips.

Beer Bratwurst with Onions and Sauerkraut

1 large onion, peeled and thinly sliced

1 clove chopped garlic

2 bottles dark beer

1/4 tsp corriander seeds

1/4 tsp caraway seeds

1/4 tsp mustard seeds

1 pound Daisy Brand Cooked Bratwurst, pricked with a fork

Spicy brown mustard

Hot dog buns or hoagie buns

1 can sauerkraut

Preheat grill to high.  Place onions, garlic, beer, corriander, caraway, and mustard seeds in a stockpot and bring to a simmer on grill for about 20 minutes.  Place bratwurst in stockpot for about 10 minutes to heat up and absorb some of the liquid.  Place sauerkraut in a separate saucepan and heat.  Remove bratwurst from liquid and place on grill until the casings are golden brown, about 3 minutes per side.  Serve the bratwurst on the buns with the onions, mustard, and sauerkraut.

 Chicago Style Hot Dog

Daisy Brand Natural Casing Frankfurters

Heat frankfurters in simmering water for about 5 minutes, do not overcook to avoid casing from breaking and losing the juices.  Place hot dog in a poppy seed bun and garnish with yellow mustard, chopped onion, sliced tomato, green pickle relish, slice cucumber, sport peppers, sliced pickle, and sprinkle with celery salt.

The Sonoran Hot Dog

Daisy Brand Natural Casing Frankfurters

Sliced bacon

Wrap the hot dog in a slice of bacon and grill until bacon is crispy.  Place on hot dog bun and top with pinto beans, grilled onions, chopped tomato, mayonnaise, and dijon mustard.

The New York Hot Dog

Daisy Brand Natural Casing Frankfurters

Sauerkraut

Place Frankfurters on grill and cook until golden brown.  Place on hot dog bun and top with brown mustard and sauerkraut.

The Tex-Mex Hot Dog

Daisy Brand Natural Casing Frankfurters

Salsa

Sliced Jalapeno Peppers

Shredded Monterey Jack Cheese

Grill frankfurters until golden brown and crispy, then top with monterey jack cheese to melt.  Place on bun and top with salsa and sliced jalapeno peppers.

The BLT Hot Dog

Daisy Brand Natural Casing Frankfurters

Sliced bacon

Shredded lettuce

Chopped tomato

Mayonaise

Wrap the hot dog in a slice of bacon and grill until bacon is crispy.  Place on hot dog bun and top with shredded lettuce, chopped tomato, and mayonnaise. 

BBQ Dog

Daisy Brand Natural Casing Frankfurters

BBQ Sauce

Coleslaw

Place Frankfurters on grill and brush with BBQ sauce.  Cook until golden brown.  Place in bun and add more BBQ sauce and top with coleslaw.

Prasky Omlette

Prasky, diced into cubes

Diced yellow onion

Diced green pepper

Cheddar cheese, shredded

2 eggs, beaten in a bowl

Place prasky, onions and green peppers in an omlette pan and sautee until peppers and onion are softened.  Add egg mixture and shredded cheese, add salt and pepper and cook until eggs begin to set.  Fold over and continue cooking until eggs cook and the cheese melts.

Old Heidelberg Sandwich

 4 slices Liver Sausage

sliced yellow onion

Rye bread

Yellow or brown mustard

Place sliced Liver Sausage on rye bread, add sliced raw onion and mustard.  A delicious taste of Germany on your sandwich!

Knockurst with Sauerkraut and Potatoes

1 lb. Knockwurst (cut into 1 inch thick slices)

2 -16oz can of sauerkraut, drained

1 cup beer or apple cider

1 yellow onion diced

2 tsp caraway seeds

1 tsp sugar

4 slices bacon, diced

1 potato, cut into 1 inch cube

Place cubed bacon and onions in dutch oven and brown.  Add sauerkraut, sugar, beer, caraway, potatoes and simmer until potatoes begin to soften.  Add Knockwurst and simmer for 20 minutes.

Championship Game Baked Bologna

1 - (4 pound) Daisy Brand Bologna or Garlic Bologna

1/2 cup Dijon Mustard

1 1/2 cups Brown Sugar

1 - Loaf bread or rolls

Preheat oven to 250 degrees.  Line a large roasting pan with foil.  Using a sharp knife, score the top of the bologna, cutting about 1/4 inch deep to create a diamond pattern.  Place the bologna, cut side down, in the pan and spread a thin layer of mustard on the exposed areas.  Using your hands, press the brown sugar onto the mustard to create a coating.  Turn the bologna so that the cut side is facing up and spread the remaining mustard over the top and sides of the bologna.  Press the remaining brown sugar onto the mustard to coat the bologna well.  Place the pan in the top third of the oven and bake for 5 hours, rotating the bologna occasionally to prevent the bottom from burning.

Remove bologna from oven and place on large platter.  Slice and make sandwiches on fresh bread or rolls.  Top with yellow mustard or mayonnaise.

Smoked Pork Butt Dinner

1 - Daisy Brand Smoked Butt

Remove Smoked butt from plastic wrapper and place in a pot.  Fill with water to cover the Smoked Butt.  Place pot on the stove and heat until boiling.  Reduce heat to a rolling simmer for approximately 1 1/2 to 2 hours, or until meat is fork tender.  Remove from water and let it rest for 5 minutes.  Slice into 1/4 inch thick slices against the grain of the meat.  Serve with mashed potatoes and sauerkraut.  Refrigerate the leftovers for either a hot or cold sandwich the next day.

Smoked Polish Sausage with Sauerkraut and Potatoes

1 lb. Smoked Polish Sausage (cut into 1 inch thick slices)

2 -16oz can of sauerkraut, drained

1 cup beer or apple cider

1 yellow onion diced

2 tsp caraway seeds

1 tsp sugar

4 slices bacon, diced

1 potato, cut into 1 inch cube

Place cubed bacon and onions in dutch oven and brown.  Add sauerkraut, sugar, beer, caraway, potatoes and simmer until potatoes begin to soften.  Add Polish Sausage and simmer for 20 minutes.