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 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
- 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.
- 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
- 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.
- 1 lb. Smoked Beef Polish
- 1/3 cup yellow mustard
- 3 Tbsp. honey
- 1 garlic clove minced
- 1/4 tsp. black pepper
- Slice sausage into bite sized pieces
- 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.
- Cover and cook on HIGH for 1.5 hours, stirring occasionally
- Arrange bite sized pieces on platter and insert toothpick for easy serving
- 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
- Heat olive oil in large skillet over medium-high heat.
- Add sausage and cook until well-browned. Remove from skillet and set aside on a plate. Reserve pan drippings.
- In pan drippings, add the cauliflower florets, cover and cook for 5 minutes.
- Add onion, garlic, salt and pepper and cook 5 minutes. Keep covered.
- Return the sausage to the pan and heat through.
From The Spruce Eats
- 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
- Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker.
- Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme.
- Toss to coat the potatoes and then add the cabbage and onions.
- Sprinkle with remaining seasonings and then top with sausage
- Add apple cider and apple juice
- Cover and cook for 6 to 8 hours on low or 3 to 4 hours on high.
- Serve and enjoy!