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.