Sheet-Pan Pizza

Ingredients: 1 pound of prepared pizza dough, room temperature2 cups Jarlsberg cheese, shredded1 cup tomato sauce1 teaspoon dried basil2 teaspoons dried oregano1 cup grilled artichokes, drained12 slices Brandt Prager Ham, thinly sliced Direction Move rack to lower third of oven and preheat to herbs. Stretch the room temperature dough out on a well greased pan to … Read more

Pineapple Glazed Ham Steaks

Ingredients: 4 Brandt Black Forest Ham Steaks4 slices of pineapple4 tablespoons pineapple juice1 teaspoon Dijon mustard1 tablespoon light brown sugar1/8 teaspoon ground cloves Direction Preheat oven to 375 F. Place Brandt Black Forest Ham steaks in a large nonstick baking dish and arrange pineapple in between ham slices. In a small bowl, whisk together pineapple juice, mustard, … Read more

Brie & Kolbassa Bread Sticks

Ingredients – 20 slices of Brandt Kolbassa Loaf– 2 packages puff pastry– 2 tbsp. Dijon mustard– 1 Brie wheel (200 g)– 2 eggs, whisked for an egg wash Preparation: Preheat oven to 375°F. Roll out both sheets of puff pastry. Cut both sheets into 2 large circles. Line a large pizza pan with parchment paper. Lay … Read more

Creamy Hummus and Bean Soup

Ingredients 1 – 227g container of Summer Fresh Hummus15 slices Brandt Hungarian Salami1⁄2 cup extra virgin olive oil1 tsp. garlic, chopped4 cups canned white beans, drained2 cups beef stock Direction In a soup pot on medium heat cook the garlic in oil.– Add beans, season with salt and pepper.– Cover and simmer for 5 minutes.– Take … Read more

Spicy Fettuccine Marinara

Ingredients 1 – 600ml O Sole Mio Marinara sauce1 – 350g O Sole Mio Fettuccine4 – Brandt Smoked Hungarian Csabai sausage, sliced Direction In a medium skillet slightly brown the Brandt Smoked Hungarian Csabai Sausage.– Add O Sole Mio Marinara sauce, combine and heat.– Prepare O Sole Mio Fettuccine as per package instructions.– Toss prepared Fettuccine with … Read more

One-Pan Easy Week Night dinner

Ingredients 300g Brandt Kolbassa sliced and cut into quarters,4 Brandt European Weiners sliced;454g Parisienne potatoes, sliced in half,2 zucchinis sliced,1 large yam peeled and roughly chopped,1 red pepper sliced,1/2 cup sweet onion diced,2 tbsp. olive oil,2 garlic cloves minced,One 14.5oz can of diced tomatoes drained,1/2 cup fresh parsley chopped Direction Preheat oven to 375F.  Prepare … Read more

Sauerkraut and Kolbassa Dumplings

Ingredients 400g Hengstenberg Sauerkraut,454g Brandt Turkey Kolbassa sliced and cut into 1/4s;Dumplings: 3 eggs,1/2 cup milk,2 tsps. baking powder,2 cups flower,1/2 tsp. salt Direction In bowl, mix flour, baking powder and salt.  In a nother bowl beat eggs, mil and blend into flour mixture.  pour Hegstenberg Sauerkraut with juice into a 12″ skillet.  Add the Brandt Turkey … Read more

Beemster Vlaskaas Stuffed Mushrooms with Brandt Hungarian Sausage

Ingredients 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 Direction Preheat the oven to 425˚F. Remove the stems from the … Read more

Fettuccine Stir Fry

Ingredients 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 … Read more

Grilled Perogies and Kolbassa

Ingredients 500g Brandt Kolbassa cut into slices,2 tbsp whole grain mustard,2 tbsp apple cidar vinegar,1/4 cup extra vigin olive oil,1 large white onion cut into wedges,450g (1 lb) frozen potato and cheddar perogies,1/4 cup of chopped parsley,Salt and pepper to taste Direction Grill Brandt Kolbassa on medium heat for 5 minutes or until marked. Transfer to a … Read more