Corn Dog in a Cup


1 cup cornmeal

1 cup all-purpose flour

1/3 cup sugar

½ teaspoon salt

1 egg, beaten

1/4cup canola oil

1 can green chilis

1 package Kettle Range Hot Dogs

½ cup Cheddar Cheese

1 cup milk


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  2. Dice Kettle Range hot dogs into bite-size pieces. Set aside.
  3. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine.
  1. Add diced hot dogs, green chilis and cheddar cheese.
  2. Bake 15 minutes or until cooked through.

Recipe: Slow-Roasted Honey Glazed Pork

Nothing says welcome home like the smells of a slow cooker meal on a beautiful fall day. We’ve got a great recipe for that heritage pork shoulder in this month’s share that’ll help ease the transition into cooler weather.

1 cup plus 2 Tbsp. soy sauce, divided
¼ cup granulated sugar
3 Tbsp. chopped garlic
¼ cup chopped scallions
2 pounds Kettle Club pork shoulder
1 bunch asparagus, halved
6 Yukon potatoes, diced
1 cup packed dark brown sugar
½ cup honey


In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.

Place the pork and chopped vegetables in the slow cooker and spoon the honey glaze over the top of the, making sure to fill the cracks and crevices on top.

Cook on low heat for 3-4 hours. Once the pork is cooked through and tender, remove the vegetables and pork from the tray, making sure to save all the juices.

Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

Kettle Club Sausage of the Month: Smoked Beef Polish

Grass feed ground beef with our traditional blend of Polish seasonings and spices. Smoked to perfection and ready to enjoy on its own or, try one of these fantastic and fun recipes below! Enjoy, Kettle Club.

1. Crock Pot Beef Polish with Potatoes & Cabbage
2. Low Carb Cauliflower and Sausage Roast
3. Slow Cooker Honey Mustard Cocktail Bites
4. Polish Sausage Mac and Cheese
5. Beef in a Blanket

Beef in a Blanket


  • 1 lb. Smoked Beef Polish
  • 1 tube (8 oz ) crescent roll dough
  • ½ cup orange marmalade or apricot jam
  • 3 tablespoons stone-ground mustard
  • 1 egg, beaten
  • 2 teaspoons sesame seeds


  1. Preheat oven to 375°F. Coat a large nonstick skillet with nonstick cooking spray; place over medium-high heat. Add sausage; cook 2 minutes per side or until lightly browned. Remove from heat. Let cool.
  2. On a lightly floured work surface unroll crescent dough; separate into 4 equal pieces, pressing to seal. Roll each dough section into a 4×6-inch rectangle (just long enough to wrap around each sausage).
  3. For the glaze, in a small bowl combine marmalade and mustard. Reserve half the glaze for serving time. Spread remaining glaze evenly on each dough piece to within ½ inch of the edges. Place 1 sausage link on one end of each dough rectangle; roll up to enclose. Pinch edges to seal. Using a serrated knife, carefully slice each sausage into 6 (1-inch) pieces.
  4. Brush the top of each wrapped sausage slice with egg; sprinkle with sesame seeds. Place, seam side down, on a baking sheet. Bake 10–15 minutes or until golden brown. Transfer to a platter and serve with reserved glaze.

Smoked Polish Mac and Cheese


  • 1 package elbow macaroni
  • 1 lb. Smoked Beef polish
  • 1 medium onion, chopped
  • 6 tablespoons butter, divided
  • 4 tablespoons flour
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 1 package (8 ounces) shredded sharp Cheddar cheese
  • 1 package (8 ounces) shredded provolone blend cheese
  • 1 cup panko breadcrumbs


  1. Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
  2. Cook and stir sausage and onion in same pot on medium-high heat about 5 minutes or until browned. Remove from pot; drain fat. Set aside.
  3. Melt 4 tablespoons of the butter in same pot on medium heat. Sprinkle with flour and pepper. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheeses until melted and smooth. Remove from heat. Add macaroni, sausage and onion; toss gently to coat.
  4. Pour into greased 13×9-inch baking dish. Melt remaining 2 tablespoons of the butter; mix with panko. Sprinkle evenly on top.
  5. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Slow Cooker Honey Mustard Bites


  • 1 lb. Smoked Beef Polish
  • 1/3 cup yellow mustard
  • 3 Tbsp. honey
  • 1 garlic clove minced
  • 1/4 tsp. black pepper


  1. Slice sausage into bite sized pieces
  2. Mix the mustard, honey, garlic and black pepper in a small bowl. Add the sliced sausage and mustard mixture to a 1.5 quart or larger slow cooker.
  3. Cover and cook on HIGH for 1.5 hours, stirring occasionally
  4. Arrange bite sized pieces on platter and insert toothpick for easy serving
  5. Enjoy!

Low Carb Cauliflower and Sausage Roast


  • 1 tbsp. olive oil
  • 1 lb. smoked beef polish
  • 1 head of cauliflower, broken into florets
  • 1/2 yellow onion, diced
  • 1/4 tsp. ground black pepper
  • 2 cloves garlic, minced
  • Salt to taste


  1. Heat olive oil in large skillet over medium-high heat.
  2. Add sausage and cook until well-browned. Remove from skillet and set aside on a plate. Reserve pan drippings.
  3. In pan drippings, add the cauliflower florets, cover and cook for 5 minutes.
  4. Add onion, garlic, salt and pepper and cook 5 minutes. Keep covered.
  5. Return the sausage to the pan and heat through.


From The Spruce Eats

Crock Pot Smoked Sausage with Potatoes and Cabbage


  • 2 pounds red-skinned potatoes
  • 1 tablespoon butter (melted)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried leaf thyme
  • 1 medium onion, diced
  • 1/2 small to medium cabbage (coarsely chopped)
  • 1 pound Smoked Beef Polish
  • 1/2 cup apple juice
  • 2 teaspoons apple cider vinegar


  1. Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker.
  2. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme.
  3. Toss to coat the potatoes and then add the cabbage and onions.
  4. Sprinkle with remaining seasonings and then top with sausage
  5. Add apple cider and apple juice
  6. Cover and cook for 6 to 8 hours on low or 3 to 4 hours on high.
  7. Serve and enjoy!

Recipe: BBQ Beef Sliders


  • 2 lb. Kettle Club Beef Roast
  • 2 medium onions, chopped
  • 1 Tbsp olive oil
  • 1 28-ounce can crushed tomatoes
  • 1 18-ounce bottle of your favorite barbecue sauce (check out our great selection in the shop)
  • Salt and freshly ground black pepper
  • 12 slider sandwich buns



  1. In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes.
  2. Add the beef roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.
  3. Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside
  4. Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.
  5. Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.


The Science of Sausage

Ever wonder who is behind the scenes making those delicious  sausages of the month? Meet our own Trevor Schultz, butcher and sausage savant. Trevor explains how he comes up with   featured sausages and his strategy for adding flavor depth to each one.


Where do you find inspiration for your sausage creations?

Ideas for sausages come from my surroundings, seasons and  available ingredients. When we have exceptional seasonal ingredients available, like fresh sweet corn or Michigan Blueberries, it’s pretty easy. Some ingredients take a bit more strategy. A while back, Kettle Range was asked to create a few sausages for an event, each featuring a different Central Waters Beer. The challenge here was to create a seasoning base for each sausage that accentuated the tasting notes of its paired brew.


To accomplish this, I sampled each beer and noted the flavors that were present. (Hard work, I know). I then formulated a seasoning base for each sausage that provided balance and depth. Sweet with bitters for contrast, mild flavors with strong to highlight the under notes and melding similar flavors to add intensity. All of these worked together to create a great depth of flavor.


Explain what is meant by flavor depth?

I want my sausages to be an experience for the palette. Meaning I want flavors to play off one another and come through sequentially. This is what we’re talking about when we refer to flavor depth. It can take a bit of noodling sometimes, though the idea is quite simple. I like to think about flavors in layers. Imagine you’re creating sand art and adding different colors to create an aesthetically pleasing display. Maybe you’re wanting a certain color to stand out, but also to meld with the colors on either side. Same idea here for building flavor profiles. We begin with low intensity flavors and move to higher intensity flavors, filling the gaps with accenting ingredients like salt.


Take for instance seasonings that are desired for a specific sausage, like fennel in an Italian. This seasoning is high in concentration, so it’s the first layer of taste that comes thorough. Then we have other layers of ingredients in lower concentrations like oregano, nutmeg and wine. These flavors linger and add complexity without overpowering the primary seasoning, fennel.


Tell us about this month’s featured sausage, the Roasted Corn Brat.

Spring and summer are easy because there is a plethora of fresh, seasonal ingredients. But late Summer brings one of our favorite grill-able treats, sweet corn. I start by roasting the corn in the husk to steam the corn until almost done. I then husk it, and put it back to the flame to finish it off, charring the kernels and changing the flavor beautifully. Add this to our original brat seasoning, and you have a perfect balance of sweet and salty.


Thanks for sharing your secrets with us, Trevor. Enjoy the sweet corn brat this August, Kettle Club!