Cabbage and Polk’s Sausage

1 lb. Polk’s Sausage
1 medium head cabbage
½ c. water

Cut sausage in serving size pieces; set aside. Quarter cabbage, core and cut in ¼ inch slices. Place cabbage in 10-inch skillet that has a tight-fitting lid. Place sausage on top-cook until cabbage is tender, approximately 15 minutes.

Doves & Polk’s Sausage

Soak dove in spicy Italian dressing overnight. Insert one 2 inch piece of sausage in dove and wrap with bacon. (Secure with toothpick) Place on grill and cook.

Hawaiian Polk’s Sausage

Polk’s Sausage
Pineapple Chunks
Cheese Cubes
Toothpicks for serving

Cut Polk’s Sausage into ½ inch pieces. Brown in skillet. Remove and drain on paper towels. Place one piece of sausage, pineapple and cheese on each toothpick. Serve and enjoy.

Polk’s Baked Ham

1 box brown sugar
1 small can sliced pineapple, heavy syrup
½ c prepared mustard
¼ to ½ c. coca-cola

We can just about guarantee that the mouth-watering aroma of this baked ham will have them at the table before you can say “Come and get it!” Preheat oven to 36\50m degrees. Mix together brown sugar, mustard and coca-cola. Line a deep roaster with foil and put in your ham. Coat ham with brown sugar sauce. Decorate with pineapple chunks secured with toothpicks. Wrap ham in foil and bake 25 to 30 minutes per pound. Serve chilled.

Polk’s Cocktail Sausage In Oriental Sauce

1 c. firmly packed brown sugar
1 c. pineapple juice
3 T all-purpose flour
1 c. apple cider vinegar
2 T dry mustard
1-1/2 T soy sauce
2 lbs Polk’s Sausage

Cut sausage into 1 inch pieces and set aside. Combine all ingredients except sausage. Heat to boiling, stirring constantly. Boil for one minute. Stir in sausages. Cook slowly for 5 minutes.

Polk’s Pork and Beans Sausage

1 lb. Polk’s Smoked Sausage, cut into ½ inch pieces
1 chopped bell pepper
3 T brown sugar
1 large can pork and beans
1 T prepared mustard
1 chopped onion
1 T Worcestershire sauce

We discovered this recipe by accident a few years ago, but it has truly become a family favorite. We’re sure you family will love it as much as we do. For the most flavor, remember not to drain the sausage. Brown sausage in pan. Remove sausage and brown onions and bell pepper. Add in sausage and remaining ingredients, simmer for 15-20 minutes. Now sit down to the best pork and beans you ever tasted.

Polk’s Sausage & Spaghetti

1 lb. Polk’s Smoked Sausage
1 small can tomato sauce
1 medium bell pepper
1 large can tomatoes
1 medium onion
1 large garlic clove
1 small can tomato sauce

Cut sausage into ½ inch links. Put in large skillet with cut-up pepper and onion. Cook at 300 degrees for 5 minutes. Add tomato paste, tomato sauce and large can tomatoes. Cut-up garlic and add. Cook on low heat for 45 minutes. Add 2 pounds spaghetti.

Polk’s Sausage And Black Eyed Pea Stew

1 lb. Polk’s sausage, halved lengthwise, and sliced
1/4 t. garlic powder
1/4 t. cajun seasoning
1 small onion, chopped
1/4 t. pepper
2 cans black-eyed peas, rinsed and drained
1/8 t. salt
1/8 t. cayenne pepper
1 8 oz. can diced tomato, drained
1/8 hot pepper sauce
1 c. beef broth
1 ½ c. frozen corn

In a large skillet, cook sausage and onion over medium heat until meat is lightly browned; drain. Stir in peas, tomatoes, broth and seasonings. Cook and stir for 10 – 12 minutes or until hot and bubbly. Stir in the corn; cook 5 minutes longer or until heated through.

Polk’s Sausage And Spanish Rice

1 lb. Polk’s Sausage
1 can stewed tomatoes
1 box Spanish Rice

Simply cut sausage into ¾ inch morsels, and brown in a large skillet. (Don’t drain.) Add Spanish rice mix and follow directions for rice. Add tomatoes, simmer 15-20 minutes.

Polk’s Sausage Dog

1 lb. Polk’s Smoked Sausage
Mustard
Hot Dog Buns
Chopped Onions
BBQ Sauce, warmed
Sweet Dill Relish
Mayonnaise
Sauerkraut

Sometimes only a sandwich will do. These sausage dogs are the perfect afternoon meal, especially when your favorite game is on. Just make sure you have plenty of sausage and napkins on hand for seconds (and thirds). Grill sausage on all sides until done. Dip in warm BBQ sauce and serve on warm buns. Try one heaped with chopped onions, mustard, mayonnaise, sauerkraut and sweet dill relish.

Polk’s Sausage Gumbo

1 lb. Polk’s Smoked Sausage
½ t. gumbo file
2 cans Veg-All
1 package okra
2 cans whole kernel corn
1 medium onion
1 can whole stewed tomatoes

Our dictionary defines gumbo as a southern-style stew that can feature anything from fish to meat. Of course, we think it’s an ideal way to serve our smoked sausage. Drain off liquid from Veg-All and corn, but not from tomatoes. Add everything to a large pot. Add the gumbo file after 5 minutes. Cook until onions are soft and season to taste.

Polk’s Sausage In Skillet

1 lb. Polk’s Sausage
½ -1 T Crisco
1 black iron skillet

For the times when only the taste of hickory smoked sausage will satisfy. Cut sausage into links and cook on all sides until done.

Polk’s Sausage Jambalaya

1 large green onion, chopped
uncooked long grain rice
1 large green bell pepper, diced
2-10 ½ oz. Cans French Onion soup, undiluted
1 lb. Polk’s sausage, cut into ¼ inch slices
1-14 ½ oz. Can chicken broth
1 T. olive oil
1-14 ½ oz. Can beef broth
4 c. chopped, cooked chicken
2-3 t. Creole seasoning
2-3 t. hot sauce

Sauté first 3 ingredients in hot oil in Dutch Oven for 4-5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients. Bake uncovered at 350 degrees for 40 minutes. Start stirring after 30 minutes.

Polk’s Sausage Kabob

Slice sausage to ½ inch pieces and place on a stick. Then add shrimp, mushrooms, bell peppers, onions, tomatoes & boneless beef. Marinate in Seasoning and Worcestershire sauce.

Polk’s Sausage Throw Down

Polk’s Sausage
Corn on the cob
Shrimp and/or crawfish
Crab boil
Crab claws, optional
Whole New Potatoes
Whole onions

Bring water to a boil in a very large pot. Add Crab boil or your favorite seasoning to your desired spice level. Wash and peel onions, then add whole to pot. Next add the new potatoes. Boil a few minutes, and then add the corn. Add sausage and continue boiling until potatoes are done. Finally, add shrimp and crab claws. Bring entire mixture back to a boil, then turn off heat. Allow to set 3 minutes, then drain off water. Place newspapers on outdoor picnic table and “Throw Down” all ingredients, then sit down to enjoy with friends and your favorite beverage.

Polk’s Smoked Turkey

Here are a few suggestions to help you get the most out of your smoked turkey. Keep it refrigerated if you plan on serving it in four or five days. Put it in the freezer if you want to keep it longer than that. When you’re ready to serve, thaw for one day in the refrigerator, then brush with melted butter and place in oven at 350 degrees for 45 minutes to bring back that golden smoked color.

Sweet and Sour Polk’s Sausage

1 lb. Polk’s Smoked Sausage
1 T vinegar
1 green pepper, sliced
1 T soy sauce
1 medium onion, sliced
½ c. apricot preserves
1 T butter
1 c. pineapple chunks
1 T cornstarch
Hot cooked rice
½ t ground ginger (optional)

The taste of the Orient is what makes this recipe special. Served over rice, it’s a complete meal. Cut sausage into ¾ inch morsels. Sauté onion and green pepper in butter for five minutes. Combine cornstarch and ginger, and add vinegar, soy sauce and apricot preserves. Stir slowly into sausage and cook over low heat until the sauce thickens. Add pineapple and heat until hot. Serve over rice. Makes six delicious servings.