Brandt's Festival Smoked Turkey

turkey Ingredients:

Brandt Festival Smoked Turkey (This product is cooked and smoked)
Grilled or roasted vegetables for garnish.

To serve hot:
Place the Brandt Festival Smoked Turkey in a roasting pan with breast side up. Add 1 to 2 cups of water in the pan to keep it moist. Cover it with aluminum foil. Preheat oven to 350° F. Warm for approximately 30-45 minutes.

To serve cold:
With a sharp knife begin to carve the turkey at the breast sections and the legs. Slice thinly. Carve as close to the bone as possible. Place the sliced turkey on serving dish, garnish and serve with cranberry sauce.

German Casserole

german casserole


500 grams cooked sauerkraut
1 large onion finely chopped
1 Brandt Smoked Pork Hock
Assorted Brandt Sausages
3 strips of Brandt Smoked Side Bacon or Double Smoked Side Bacon
salt and pepper to taste


In a small pot with water boil the Smoked Pork Hock for about 1 hour. Once cooked remove meat and set aside. Reserve the broth. Cut the smoked bacon into 1/2 inch cubes and saute in a large skillet with chopped onions until slightly browned. Add chopped favourite Brandt Sausages and continue to saute until sausages are browned. Add shredded pork hock, sauerkraut, salt and pepper and continue to cook for 30 minutes, adding some of the reserved broth if needed.

Bacon Stuffed Potatoes with Grilled Smoked Pork Loin

stuffed potatoes


8 medium Yukon Gold Potatoes boiled (cut in half length wise, with skin left on)
1 small green pepper finely diced
1 small red pepper finely diced
1 small red onion finely diced
2 tbsp sour cream
1/2 cup grated Old Cheddar or Monteray Jack
1/4 tsp each salt & pepper
1/2 tsp garlic powder
10-12 slices Brandt Smoked Side Bacon diced into small pieces
4 Bone In Smoked Pork Loin Chops 1" thick


Preheat oven to 350 °F.

Once potatoes are boiled and cooled hollow out the potato. Place the potato filling in a bowl and set aside. Place the hollowed potato skins on a baking sheet.

Brown Smoked Side Bacon in a pan. Remove bacon and mix with potato filling. In same pan saute peppers and onions until soft. Add salt, pepper and garlic powder.

Add to potato filling. Mix in 2 tbsp of sour cream and grated cheese to the potato filling. Place some of the potato filling in each potato half.
Top with more cheese and bake for 10-15 minutes or until cheese is melted. Serve with sour cream and green onions.

Place the Smoked Pork Loin Chops on a grill until heated through.

Stuffed Chicken Breast with Westfalian Ham & Celebrity Cranberry Goat Cheese

stuffed chicken


2 chicken breasts butterflied & cut through
4 slices Brandt Westfalian Ham
1/2 cup Celebrity Cranberry Goat Cheese
1 egg beaten
1 cup seasoned Italian Bread Crumbs
1/4 cup vegetable oil

Sauce: optional
1 can (8oz) diced tomatoes
1/2 tsp each salt & pepper
1 tsp each dried oregano & dried basil
1/4 cup white wine
2 tbsp olive oil


Preheat oven to 350° F. Mix all of the ingredients for the sauce, set aside. Pound chicken breasts between two sheets of wax paper until they are very thin. Dip the chicken in the beaten egg then in the bread crumbs. In a frying pan heat vegetable oil and fry chicken cutlets for about 30 seconds per side. Place on paper towel to drain. Place 1 slice of Westfalian Ham and 1 tbsp Celebrity Cranberry Goat Cheese on each cutlet. Roll chicken and secure with a toothpick. Place stuffed chicken rolls in an oven proof dish. Pour prepared sauce over chicken rolls, cover with foil and bake for about 30-40 minutes. Stuffed chicken rolls can be baked without sauce if desired.

Gourmet Mac & Cheese with Broccoli, Mushrooms & Polish Ham in a Cream Sauce

gourmet mac and cheese


1 pkg Penne Pasta (cooked)
1 bunch of broccoli florets blanched
1 pkg sliced mushrooms
500 ml Whipping Cream (35%)
1 tsp minced garlic
2 tbsp butter
Brandt Polish Ham steak cut into 1" piece and diced
1/2 tsp each salt & pepper
1/4 cup grated Parmesan Cheese
1/2 cup grated Jarlsberg Cheese


In a large frying pan melt butter. Add diced Polish Ham and sliced mushrooms. Saute until slightly browned. Add garlic, salt, pepper. Cook for 20 seconds. Add whipping cream and let simmer for 10 minutes or until slightly thickened. Mix in Jarlsberg Cheese until melted.
Add broccoli and heat through. Pour sauce over cooked pasta and sprinkle with more Parmesan Cheese to garnish.

Glazed Blackforest Ham

black forest ham


1 Brandt Blackforest Smoked Ham
cloves for garnish
roasted vegetables for garnish

1/4 cup orange juice concentrate
125 ml honey
2 tbsp Dijon Mustard


Lightly score the ham with a knife cutting about 1/2 inch deep in a criss cross diamond pattern. Combine all of the ingredients for the glaze in a small pot and boil the liquid until it has reduced by half. Glaze the ham and place in a preheated oven and cook at 325° F until the ham is heated through, approximately 25 - 30 minutes.

Serve with desired vegetables.

Peach Glazed Mini Spiral Ham

peach ham

1 - Brandt Mini Spiral Carved Black Forest Ham
½ cup (125 mL) Peach jam
3 tbsp (15 mL) Dijon mustard
½ tsp (2 mL) ground Ginger

In a bowl, mix jam, mustard and ginger until blended. Brush glaze over ham. Place ham in roasting pan and bake at 325 °F for 45 minutes. Let ham stand for 15 minutes before slicing and serving.

Serves 6.

Meat Loaf with Creamy Dijon Sauce


4 – thick deli sliced, Brandt Kolbassa Meat Loaf

Heat slices of meat loaf in a 350° F oven for 10 minutes.

1 tbsp (15 mL) Olive oil
1 tbsp (15 mL) Butter
¼ cup (50 mL) chopped Onion
½ cup (125 mL) dry White Wine
¾ cup (175 mL) Chicken stock
½ cup (125 mL) Heavy Cream
1 tbsp (15 mL) Dijon mustard

Heat olive oil and butter in sauce pan. Add onion and cook until softened about 1 minute. Add wine, stock, cream and mustard. Stir and simmer until sauce thickens about 4 minutes. Season with salt and pepper to taste. Delicious served over meat loaf or pork chops.

Serves 4

Sausage and Sauerkraut Paprikash


2 tbsp (30 mL) Butter
2 cups (500 mL) chopped Onion
1 clove Garlic, minced
2 tsp (10 mL) Paprika
1 ½ lbs (750 g) Brandt Kolbassa
Sausage, cut into 2 ½" pieces
1 tsp (10 mL) dried Dill
1 tsp (10 mL) Caraway seed
1 cup (250 mL) Beef or Chicken broth
1 - 28 oz (796 mL) Sauerkraut, drained
2 cups (500 mL) Sour cream

Melt the butter in a large pot. Add the onion, garlic and paprika. Cook until the onion is soft, about 5 minutes. Add the sausage, dill, caraway and broth. Bring to a boil, reduce heat and simmer for 15 minutes. Add the sauerkraut and simmer for 15 minutes longer. Remove the pot from the heat and stir in the sour cream. Serve with crusty bread or rolls.

Serves 8

Smoked Duck with Wild Rice, Goats Cheese & Cranberry Stuffing


4 cups (1L) water
1 cup (250 mL) Wild rice
Note: Rice can be cooked 2 days ahead and refrigerated until needed.
2 tbsp (30 mL) Butter
2 cups (500 mL) chopped Onion
2 cups (500 mL) chopped Celery
2 tbsp (30 mL) freshly chopped Sage
2 tbsp (30 mL) freshly chopped Thyme
2 cups (500mL) cubed crusty Bread
1 cup (250 mL) Chicken broth
Salt and Pepper, to taste
1 cup (250 mL) crumbled Celebrity Cranberry Goats Cheese

In a heavy saucepan, bring water to aboil then add rice. Reduce heat to low, cover with lid and cook until rice is tender and most grains are split open (about 1 hour). Drain well in a colander and set aside. Preheat oven to 350°F. In a large nonstick skillet over moderate heat, melt butter. Cook onion and celery,stirring, until softened. Stir in herbs,bread, chicken broth, salt & pepper and cooked rice. Spread stuffing mixture evenly in a 13"x9" baking dish. Crumblethe Celebrity Cranberry Goats Cheese evenly over the surface of the baking dish and cover the baking dish tightly with foil. Bake for 30 minutes. Remove foil and bake for an additional 15 minutesor until top is browned. Serve warm.

1 - Brandt Smoked Whole Duck (pre-cooked for convenience)

Preheat oven to 350 °F. Place duckbreast side up in a roasting pan. Add1-2 cups of water to the pan. Cover with aluminum foil. Warm in oven for 20 minutes and serve with your favourite vegetable. Pass the stuffing!

Serves: 4 – 6

Smoked Farmer Sausage Casserole


4 Brandt Smoked Farmer Sausages
2 medium red peppers
2 medium yellow peppers
2 tbsp olive oil
2 large onions
1/2 cup dry white wine
2 cloves of garlic crushed and chopped
1 yam or sweet potato diced
1 handful mini carrots
750 ml canned plum tomatoes
salt and pepper to taste


Heat the olive oil in a large skillet over medium heat. Saute the onions 3 to 4 minutes. Add garlic, cook for a short while and add wine. Stir in the plum tomatoes, yellow and red peppers, carrots and the diced potato. Reduce the heat to low and cook uncovered for 20 minutes. If it becomes dry add a little water. In a medium skillet drop in the farmer sausage, cover with water. Bring to a boil and let simmer for 5 minutes. Remove and cut sausage about 1/2 inch thick. Stir in with the rest of the mixutre and cook for a further 5 minutes and adjust seasoning to personal taste.

Glazed Honey Maple Smoked Ham


1 Brandt Honey Maple Smoked Ham or Brandt Black Forest Ham
1/4 cup orange juice concentrate
125 ml honey
2 tbsp Dijon mustard
ground pepper to taste


Lightly score the ham and skin with a knife cutting about 1/2 inch deep in a criss cross diamond pattern. Combine all of the ingredients in a bowl and cover the ham with the mixture. Add 1/2 cup of water in the pan and cover the ham with foil. Place in oven and cook at 325 °F until ham has been thoroughly heated. Remove from the pan and drain any liquid from the pan into a pot. Begin to boil the liquid and return ham to oven uncovered. Reduce the temperature of the mixture by half or until it starts to thicken. Spread the mixture over the ham like a glaze and serve.

Kolbassa Coil Deluxe Kebabs



250 grams Brandt Ham Kolbassa
250 grams Brandt Turkey Kolbassa
250 grams Brandt Smoked Side Bacon
Red or green peppers, onion or vegetables of your choice
12 skewer sticks
1 tbsp fennel seeds


Cut the Ham and Turkey Kolbassa into 1/2 inch rings and remove the casing. Cut the smoked side bacon into 1 1/2 inch cubes. Put the prepared ingredients on a skewer alternating them with the Kolbassa ring, a smoked side bacon cube and your vegetables of choice until the skewer is full. Place Kebabs on a preheated BBQ grill for 5 to 6 minutes at medium heat. Turn over and repeat for other side.

Turkey Thigh Stuffed with Spinach


1 Brandt Smoked Turkey Thigh medium size
250 grams spinach - fresh or frozen
150 grams mozzarella cheese shredded or your favourite cheese
150 grams grated parmesan cheese


Squeeze excess water from the spinach. Combine in a bowl spinach and both mozzarella and parmesan cheese and a pinch of salt. Use a sharp knife to cut through the centre of the turkey thigh creating a pocket in the meat. (Avoid the bone as much as possible) Fill the pocket with the mixture. Preheat the oven at 350 °F. Wrap the turkey thigh in aluminum foil and warm for approximately 20 minutes.

Brandt's Spiral Carved Ham



1 Brandt Spiral Carved Ham
3/4 cup of water

For the Glaze:

1/2 cup maple syrup
1/2 cup dark brown sugar
2 tbsp Dijon mustard
1/4 tsp ground nutmeg


Preheat oven to 300 °F. Place ham in roasting pan and pour the 3/4 cup of water into the bottom of the pan. Cover with aluminum and bake for 1 1/2 hours or until heated through, soft and tender. Make the glaze. Whisk all ingredients together in a saucepan until smooth and heat over medium heat until simmering. Simmer for 2 minutes and remove from heat. Pour or brush the glaze over top of the heated ham so it is completely covered. Raise oven temperature to 400 °F. Return the ham to the oven and cook uncovered for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before serving with your choice of vegetables.

Ham and Swiss Stuffed Chicken


6 boneless skinless chicken cutlets
2 eggs
2 tbsp cornstarch
2 tbsp chopped parsley
2 cloves minced garlic
1/4 cup Dijon mustard
6 slices Swiss Cheese
6 slices Brandt Westfalian Ham
3 tbsp sauerkraut
2 cups breadcrumbs
2 tbsp olive oil
salt and pepper

Season chicken cutlets with salt and pepper. In a bowl whisk eggs, cornstarch, parsley and garlic until well combined. Brush each chicken cutlet with mustard on one side. Top 3 cutlets with 1 slice of Westfalian Ham, 1 slice of Swiss Cheese and 1 tbsp of sauerkraut. Place 3 other cutlets mustard side down on top of sauerkraut and press to seal. Dip stuffed cutlets in egg mixture and dredge in bread crumbs. Fry until golden brown.

Serves 3

Creamy Chicken Pasta

chicken pasta

1 pkg tri coloured pasta cooked
1/4 cup sundried tomatoes finely chopped
1 cup frozen peas
500 ml whipping cream
1/4 cup grated Parmesan Cheese
2 x 1/2" thick pieces of Premium Oven Roast Chicken cut into small pieces
1 pkg sliced mushrooms
2 tbsp butter
2 cloves minced garlic
2 tbsp olive oil
2 shallots finely diced
1/2 tsp salt
1/2 tsp pepper

In a large deep frying pan melt butter and olive oil and saute shallots and garlic until softened. Add the mushrooms and saute until browned. Add the sundried tomatoes, Premium Oven Roast Chicken, peas, salt and pepper. Saute for 5 minutes. Add whipping cream and cook until sauce is slightly thickened. Add cooked pasta and toss until combined. Top with grated Parmesan Cheese.

Serves 6

Turkey Enchaladas

turkey enchaladas

2 tbsp vegetable oil
1 Brandt Smoked Turkey Thigh shredded
1 red onion chopped
2 cloves garlic minced
1 cup corn
1 can chipotle chiles seeded and minced
1 - 28 oz stewed tomatoes
1 tsp cumin powder
2 tsp garlic powder
12 corn tortillas
1 1/2 cup enchilada sauce
1 cup shredded Cheddar of Monteray Jack cheese
salt and pepper

Preheat oven to 350°F. Heat 1 tbsp vegetable oil in large frying pan. Saute shredded Smoked Turkey Thigh until slightly browned. Sprinkle turkey with cumin and garlic powder. Remove from pan and set aside. In same pan add 1 tbsp vegetable oil and saute red onion and garlic until soft. Add corn, chiles and tomatoes and bring to a boil. Add turkey and season with salt and pepper to taste. Microwave tortillas for 30 seconds. Coat the bottom of a pan with a ladle of enchilada sauce. Spoon about 2 tbsp of the turkey mixture in each tortilla. Fold over filling and place each enchilada seam side down in pan. Top with remaining sauce and cheese. Bake for 15 minutes or until cheese melts. If desired garnish with cilantro, scallions, and sour cream.

Serves 6

Beef Stew

beef stew

1 Dimpflmeier Pumpkin Seed Bread loaf
2 tbsp olive oil 3 tbsp butter
1 lb cubed Brandt Chef Style Roast Beef
2 cups mini carrots
3 russet potatoes, peeled and cut into 1/2 inch pieces
1 onion, finely diced
1 parsnip, peeled and cut into 1/2 inch pieces
5 cups beef stock
1 cup dark beer
1 tsp worcestershire sauce
1 tsp corn starch
1 tsp thyme
1 tsp rosemary
1 bay leaf
1 tsp brown sugar
1 tsp salt
1 tsp black pepper
Parsley for garnish

Heat olive oil and butter in large pot and brown the cubed Chef Style Roast Beef. Add onion and garlic. Saute until fragrant. Add beef stock, beer, wine, tomato paste, brown sugar, herbs, salt, pepper, and worcestershire. Bring to a boil and cook for 5 minutes. Add vegetables and continue to cook until vegetables are fork tender. Once cooked dissolve 1 tsp corn starch in 1 tbsp cold water and stir into stew. Ladel into bread bowl and serve.

Serves 4

Baked Honey Maple Smoked Ham


1 Brandt Honey Maple Smoked Ham
Roasted vegetables for garnish

1/2 cup Maple Syrup
1/2 cup Water
2 tbsp Dijon Mustard

Lightly score the Brandt Honey Maple Smoked Ham with a knife cutting about 1/2 inch deep in a criss cross diamond pattern. Combine all of the ingredients for the glaze in a small pot and boil until the liquid has reduced by half. Glaze the ham and place in a preheated oven and cook at 325F until the ham is heated through, approximately 25-30 minutes. Serve with desired roasted vegetables.

Penne with Cherry Tomatoes, Bocconcini and Capicollo


560g (1 1/4 lb ) of quartered cherry tomatoes
2 finely chopped garlic cloves
500 g (18 oz) of diced bocconcini
300g of diced Fantino & Mondello capicollo
450g (1 lb) of penne
1 small handful pf chopped basil
4 tbsp hot pepper oil
3 tbsp extra virgin olive oil
Salt to taste

In a large pot, cook the pasta in salted water to desired preference. Place the cut tomatoes in a large bowl. Add the garlic, basil, bocconcini and the Fantino & Mondello capicollo. Add the olive oil and the hot pepper oil. Drain the pasta and, while it's hot, add to the tomato mix. Salt to taste while mixing.

Serves 4

Grilled Perogies and Kolbassa

grilled perogies and kolbassa

500 g Brandt Kolbassa, cut into slices
2 tbsp whole-grain mustard
2 tlsp apple cidar vinegar
1/4 cup extra vigin olive oil
1 large white onion, cut into wedges
450 g ( 1 lb) frozen potato and cheddar perogies
1/4 cup of chopped parsley
Salt and pepper to taste

Grill Brandt Kolbassa on medium heat for 5 mintues or until marked. Transfer to a platter. Whisk the mustard and vinegar in a large bowl, slowly whisk in 2 tbsp olive oil until smooth. Toss the onion wedges and perogies with the remaining 2 tbsp of olive oil and season with salt and pepper. Grill, covered, until perogies thaw and the onion begins to soften, about 5 minutes. Turn the perogies and onion and cook until perogies are cooked  through and onion is tender. Aassemble the grilled Brandt Kolbassa, perogies and onion on a platter and spoon over the vinegrette.  Top with parsley.

Serves 4

Smoked Pork Hock with Sauerkraut


4 Brandt Pork Hocks
4 cups of hot water
4 frozen bread dumplings
3/4 cup onion, chopped
1 tbsp salt
1 cup white wine
12 juniper berries
2 bay leaves
200 g Brandt Double Smoked Bacon, chopped
2 cans Nowka Weinkraut

In a pot with water, boil the Brandt Smoked Pork Hocks for about an hour. Drain liquid and reserve 1 cup.

In a large skillet, saute the Brandt Double Smoked Bacon and onions. Separate the Nowka Sauerkraut slightly and add to the pan together with the reserved liquid, white wine, bay leaves and juniper berries. Cover and cook over low heat for 30 mintues, stirring occasionally. If necessary add more water. Once cooked return Brandt Pork Hocks to the skillet and heat for an additional 15 minutes. Cook frozen dumplings in boiling water until cooked.

Serve with sauerkraut and meat.

Serves 4 - 6

Tortellini with Rose Sauce


1 pkg. of O Sole Mio fresh Cheese or Meat Tortellini Pasta
1 tub of O Sole Mio fresh Rose Pasta Sauce
4-6 thin sliced of Brandt Double Smoked Pork Loin (Lachs Schinken)

Follow the preparation instructions on the packaging of both the O Sole Mio Tortellini and Rose sauce. Once prepared place on serving plates and garnish with slices of folded Brandt Double Smoked Pork Loin (Lachs Schinken).

Serves 4

Cheddar Pull Apart Crack Bread


1 unsliced loaf of (round is preferable) sourdough bread
250g Cheddar cheese thinly sliced then cut into rectangles approximately 5cm long
6 slices Brandt German or Hungarian Salami deli sliced thickly 1cm finely cubed
1/2 cup butter melted
1 tbsp. Ranch dressing mix

Preparation: Preheat the oven to 350˚ F. Using a bread knife cut the bread going both directions (do not cut thought the bottom crust) . Place slices of cheese in between cuts. Sprinkle the Brandt Hungarian or German Salami cubes on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap the entire loaf in foil or parchment paper and place on a baking sheet. Bake at for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Serves 4-6 may vary on the size of the sourdough bread

Lentil Soup with Brandt Kolbassa


250g Brandt Kolbassa Coil casing removed cut in half lengthwise and sliced 1/4" inch thick
1 loaf of Rudolph's Bakery Bayerishche
250g green or brown lentils
1/4 cup olive oil plus extra for serving
2 cups sweet onions diced
1 leek chopped, white and light green parts only
1 large garlic clove minced
1 tsp. salt
1 tsp. freshly ground black pepper
1 tbsp. fresh thyme leaves minced
1/2 tsp. ground cumin
4 stalks of celery diced
3 carrots diced
6 cups of chicken stock
1/4 cup tomato paste
1 tbsp. dry red wine or red wine vinegar
Parmesan cheese freshly grated for serving

Preparation: In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot over medium heat, heat the olive oil and sauté the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and sauté for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the Brandt Kolbassa Coil and red wine, simmer until the kolbassa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan and a side of hearty Rudolph's Bayerische bread.

Serves 8

Fettuccine Stir Fry


Brandt Turkey Kolbassa, sliced thinly and cut into 1/2's
1 250g pkg of O Sole Mio fresh Fettuccine Noodles, cooked and drained
1 large red onion, sliced into 1/2 rings
1 red pepper, cut into fine strips
1 yellow pepper, cut into fine strips
1 tbsp. of olive oil
2 tbsp. fresh parsley chopped
season with salt and pepper to taste

Preparation: In a medium pan heat olive oil over medium low heat. Add red onions and sauté until fragrant. Add the red, yellow pepper strips and Brandt Turkey Kolbassa sauté. Mix in the cooked O Sole Mio Fettuccine Noodles. Season with salt and pepper to taste. Serve and garnish with parsley.

Serves 3 to 4

Peppetizer and Sauerkraut Quesadilla with Brandt Polish Ham

Peppetizer and Sauerkraut

3 tbsp. S&F Peppetier Spread
1/2 cup of S&F Sauerkraut, drained
4 slices of Brandt Polish Ham, medium slice thickness
1/2 cup water
2 burrito size flour tortillas
1/2 cup Mild Cheddar cheese, grated
1 tsp. olive oil

Preparation: Preheat the oven to 350° F. Lightly grease with 1/2 of the a pizza pan or cookie sheet. Place one of the flour tortillas onto the sheet pan, spread 1/2 of the S&F Peppetizer over the entire surface of the tortilla. Sprinkle 1/2 of the Mild Cheddar cheese over the entire tortilla surface. Next spread the Sauerkraut over the entire tortilla surface. Lay the 8 slices of Brandt Polish Ham over the Sauerkraut and then sprinkle with the remaining Mild Cheddar cheese. Top off with the second tortilla press down gently. With the a basing bush lightly coat the remaining olive oil over the top of the tortilla. Heat the quesadilla until the top is golden and the cheese has melted. Remove from oven and slide the quesadilla onto a cutting board and cut it into halves or quarters.

Serves 1 to 2

Easy Pizza Rolls

pizza rolls

250g pkg of Fantino & Mondello Dry Cured Sliced Pepperoni
6 slices of Brandt Pizza loaf
1 cup of O Sole Mio Marinara sauce
1 bag/pkg of refrigerated pizza dough
1 cup of mozzarella cheese, grated

Preparation: Preheat oven to 425° F. Dust a large cutting board with flour and roll out the pizza dough into a rectangle. Spread the Marinara sauce evenly on the dough (leave 1/4" around edges). Sprinkle the mozzarella cheese evenly over the dough. Place Fantino & Mondello Dry Cured Pepperoni on top of the mozzarella cheese. Top off with slices of Brandt Pizza loaf. Tightly roll the crust into a log. Slice the log into 1 and 1/2" slices. Place the slices on a lightly greased baking pan. Bake for 10-12 minutes. Serve with additional heated O Sole Mio Marinara sauce.

Serves 6 to 8

Beemster Vlaskaas Stuffed Mushrooms with Brandt Hungarian Sausage

beemster vlaskaas

4 large portabella mushrooms, brushed clean
2 green onions, finely chopped
1 slice of sundried tomato in oil, finely chopped
6 tbsp. of butter
1 whole wheat rusk
2 tbsp. Beemster Vlaskaas cheese, grated
1/2 tbsp. of sunflower oil
freshly ground black pepper and salt to taste
4 Brandt Hungarian sausages

Preparation: Preheat the oven to 425˚F. Remove the stems from the mushrooms and finely chop. Heat the butter in a saucepan and gently fry the mushroom stems and green onion for about 3 minutes. Remove the pan from the heat. Crumble the rusk above the onion mixture and stir in the tomato and half of the Beemster Vlaskaas cheese. Add freshly ground black pepper and salt to taste. Brush the mushroom tops with sunflower oil and place them in a baking dish . Spoon the filling into the mushrooms and sprinkle the rest of the Beemster Vlaskaas cheese over the top. Arrange Brandt Hungarian sausages between the mushroom tops. Bake the mushroom and sausages in the middle of the oven for about 15 minutes. Place the stuffed mushrooms and sausages onto plates and serve immediately.

Serves 4

Glazed Brandt Smoked Black Forest Ham


1 Brandt Smoked Black Forest Style Ham
For the glaze:
1/2 cup maple syrup
1/2 cup water
2 tbsps. Dijon mustard

Preparation: Preheat the oven to 325˚ F. Lightly score the Brandt Smoked Black Forest Ham with a knife cutting about 1/2 inch deep in a diamond pattern. Place the ham in a roasting pan. Combine all of the ingredients for the glaze in a small pot and boil until the liquid is reduced to half.  Brush glaze onto the Brandt Smoked Black Forest Ham and place in oven and cook until the ham is heated through, approximately 25-30 minutes.

Serves 8-12

Jumbo Ravioli Butternut Squash with Rose Sauce


1 pkg. O Sole Mio Jumbo Ravioli with Butternut Squash
1 tub O Sole Mio Rose Sauce
1 tsp. of salt
3 tbsp. of grated Parmesan cheese

In a large pot bring 2-3 liters of waterand with added salt to a rapid boil. Add the O Sole Mio Jumbo Ravioli with Butternut Squash to the water, stirring gently from time to time for 5 to 7 minutes and until tender, then drain. For the best results, immediately add the heated O Sole Mio Rose Sauce or your favourite topping as soon as possible to prevent the pasta from sticking. Serve immediately. Top with freshly grated Parmesan cheese

Serves 3-4

Jarlsberg Flat Bread


200g Jarslberg Cheese, grated
150g Brandt Prager Ham, sliced thinly
1 piece Roasted Red Peppers, sliced into strips
1 bag/pkg. refrigerated pizza dough
1 tsp. olive oil
1 tsp. Italian herbs
2 sprigs of fresh Marjoram

Preheat oven to 425ºF. Dust a large cutting board with flour and roll out the pizza dough into a long oval shape. Grease or spray a cookie sheet. Gently place the oval shaped dough onto the cookie sheet. Using a fork poke tiny holes on the surface of the dough (this eliminates the dough from bubbling during baking). Gently brush olive oil over the surface of the dough. Sprinkle the Jarlsberg Cheese evenly over the dough. Sprinkle the Italian herbs on top of the cheese. Place Brandt Prager Ham on top of the Jarlsberg Cheese. Arrange roasted red peppers around the Brandt Prager Ham slices. Cut off tiny sprigs of Marjoram scatter on the top of the flat bread. Bake for 10-12 minutes or unitl deep golden brown. Let cool for 5 minutes. Slice and serve.

Serves 4

Original Swiss Raclette


400g Original Swiss Raclette Cheese, sliced
250g Brandt Kolbassa, sliced 1/2-inch (1 cm) thick
24 mini potatoes
1 bunch of asparagus, slight cooked
1 red peppers, cored and sliced into strips
1 yellow pepper, cored and sliced into strips
18 white mushrooms, sliced
6 mini sweet potatoes
8 mini onions
1 tsp. salt

In a large pot of boiling salted water, cook potatoes, covered just until tender, 16-18 minutes; drain well. Let cool then cut in 1/2 and place in serving bowl. In a large pot of boiling salted water, cook sweet potatoes, covered just until tender, 12-16 minutes; drain well. Let cool then cut in 1/2 lengh wise and place in serving bowl. In a large saucepan of boiling salted water, slightly cook asparagus, covered just until tender, 4 minutes; drain well. Let cool then place on serving dish. Arrange Original Swiss Raclette Cheese, Brandt Kolbassa, sliced mushrooms, peppers and mini onions on serving dishes or plates. Follow heating instructions provided with Raclette pan.

Serves 4-6

Baked Pasta with Brandt Bratwurst Sausage

pasta with sausage

4 Brandt Bratwurst Sausages, sliced
1 tbsp. olive oil
1/2 sweet onion, finely chopped
1 garlic clove, finely diced
6 basil leaves, finely chopped
1 large can of diced tomatoes, drained
1 cup heavy cream
1/2 cup Parmesan Cheese, grated
1/4 cup Ricotta Cheese
1 cup Mozzarella Cheese, grated
454g short cut pasta
2 tbsp. cold unsalted butter, cubed
freshly ground pepper and salt to taste

Preheat the oven to 500°F. In a large saucepan over medium high heat, sauté onions and garlic in the olive oil until onions are clear. Add sliced Brandt Bratwurst Sausage and heat until sausage is slightly brown. Add the tomatoes and fresh basil. Bring the mixture to a simmer and cook until the sauce thickens, at least 30 minutes. Set the sauce aside to cool. In a mixing bowl, add the cooled tomato sauce and mix in the rest of the ingredients with the exception of the butter. Bring a large pot of water to boil. Drop the pasta in the boiling water and cook for 5-8 minutes until tender (el dante). Drain the pasta well and add to the mixing bowl. Blend all the ingredients well. Lightly coat a large baking pan with non-stick cooking spray. Spread the pasta mixture evenly into the baking dish. Dot evenly with butter cubes. Bake until bubbly and brown about 7 to 10 minutes. Let cool 10 minutes before serving.

Serves 6-8

Reuben Burgers


2 lb. lean ground beef
1 tsp. garlic powder
freshly ground pepper and salt to taste
6 burger buns

Ingredients Burger Filling:
1 jar Hengstenberg Sauerkraut, well drained (remove as much liquid as possible)
1/4 cup Thousand Island salad dressing
12 slices Brandt Corned Beef
6 slices Swiss Emmental Cheese

Preheat BBQ grill to 400°F. In a small bowl, mix the Hengstenberg Sauerkraut with the Thousand Island dressing set aside. In a large bowl, mix the ground beef with garlic powder. Season with freshly ground pepper and salt to taste. Divide the ground beef into 6 equal portions. Take 2/3 of each portion and flatten to a disk about 6" in diameter. Fold up about 1/2" of the edge to form a shallow bowl. Take one slice of cheese and fold edges to fit into the burger bowl. Placed two slices of Brandt Corned Beef on top of cheese. Top with a healthy portion of the Hengstenberg Sauerkraut mixture. Press lightly on the stack to flatten and distribute. Take the remaining portion of ground beef and flatten to a 5" disc and place on top of the stuffed burger. Seal edges. Sear burgers on the BBQ grill. Cook each side of the burger for two minutes on high heat. Lower the grill temperature and cook the burgers to desired doneness. Remove and let burgers rest for 5 minutes before serving on buns. Top with additional Hengstenberg Sauerkraut.

Serves 6

French Onion Soup


2 cups Swiss Emmental Cheese, grated
6 slices of Brandt Double Smoked Bacon
3 tbsps. unsalted butter
2lb. yellow or Spanish onions, sliced
1 clove garlic, minced
2 tsps. all purpose flour
1 cup dry white wine or sherry
8 cups chicken stock
1 mini French baguette
freshly ground pepper and salt to taste

Ingredients herb sachet: (tied together in a cheesecloth)
2 sprigs Italian parsley
2 sprigs thyme
8 peppercorns
1 bay leaf

In a large skillet over medium high heat, cook the Brandt Double Smoked Bacon until brown and crispy. Transfer to a paper towel lined plate. Once cooled, dice and set aside. In a large soup pot, melt the butter over medium heat. Add the sliced onions and garlic, season with salt and pepper, cook stirring regularly, until the onions are a deep caramel color. Dust the onions with the flour and cook, stirring for about five minutes to toast the flour. Add the white wine and stir until the wine almost evaporates completely. Add the herb sachet, the stock and the Brandt Double Smoked Bacon. Bring to a boil, then lower the heat and let simmer for 1 hour. Meanwhile, preheat the oven to 300°F . Slice the baguette into one-inch thick rounds. Place rounds on a baking sheet, and toast in the oven until lightly golden. Remove pan from the oven and let cool. Preheat the broiler. Remove the sachet from pot and discard. Ladle the soup into individual ovenproof serving bowls. Cover each with two baguette rounds. Top each generously with Swiss Emmental Cheese. Place bowls on a baking sheet and place under the broiler. Broil until the Swiss Emmental Cheese melts. Serve immediately.

Serves 6