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.
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.
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).
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.
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.
Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
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.
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.
Pour into greased 13×9-inch baking dish. Melt remaining 2 tablespoons of the butter; mix with panko. Sprinkle evenly on top.
Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.