Recipes

Ingredients

• 8 oz Zweigle’s Chicken Chorizo Sausage rough chopped
• 4 Tbsp extra virgin olive oil
• 1 white onion, coarsely chopped
• 2 leeks, white part only, coarsely chopped
• 1 large butter potato, roughly diced
• 2 garlic cloves, finely chopped
• 5 cups vegetable stock
• 14 oz can Cannellini beans, drain, reserve juice
• 6 oz baby spinach
• 3 Tbsp chopped parsley
• 1 Tbsp fine chopped fresh rosemary
• 1 Tbsp fine chopped fresh thyme
• 1 cup shaved parmesan cheese

Instructions

1. Heat oil in large heavy-bottom pan, add the chorizo, onion, leeks, potato and garlic and cook over low heat, stirring often, for 5-6 minutes, until they begin to soften.
2. Pour in the vegetable stock and reserved juice from the beans. Bring to a simmer and cover for 15 minutes.
3. Stir in the spinach, beans, and half the herbs, season and cook for 12-14 minutes. Spoon about a third of the soup into a food processor or blender and process until semi-smooth consistency. Return the latter to the pan, add a pinch of pepper and rest of herbs. Heat through for 5 minutes.

Ingredients

• 8 oz Zweigle’s mild Smoked Beef Sausage
• 3 Tbsp extra virgin olive oil
• 2 white onions, chopped
• 2 carrots, chopped
• 5 garlic cloves, chopped
• 2 celery stalks, rough chopped
• ½ fennel bulb, remove top and core, rough chopped
• 1 yellow squash ½" diced
• 1 green squash (zucchini) ½" diced
• 14 oz can of diced tomatoes
• 4 cups vegetable stock
• 14 oz can white beans
• 1 lb baby spinach
• 1 Tbsp fresh thyme
• ¼ cup Worcestershire sauce
• 2-½ cups of bread crumbs
• Salt and pepper

Instructions

1. Heat the oil in a large heavy bottom pan. Add the smoked sausage, onions, carrots, garlic, celery and fennel and cook over low heat, stirring often, for 10-12 minutes until carrots are tender. Add both of the squashes and cook for 2 minutes.
2. Add the chopped tomatoes, vegetable stock and beans and bring to a boil. Reduce the heat, cover and simmer gently for 15 minutes, until all the vegetable are tender.
3. Add the baby spinach, thyme and Worcestershire. Let simmer for 2 minutes.
4. Add the bread crumbs, stirring often on low heat for 5 minutes. Season with salt and pepper to taste.
5. To serve, ladle into soup bowls and drizzle with extra virgin olive oil and parmesan cheese.

Ingredients

• Any size Zweigle red or white hot
• 1 sheet of puff pastry dough, thawed out
• 1 egg, whisked generously
• 1 cup of all purpose flour

Instructions

1. Sprinkle counter top with ½ the flour.
2. Place puff pastry on top of floured surface and roll out so pastry dough increases in size by 25% (try to maintain the rectangle shape).
3. Place red or white hot dog on the puff pastry and wrap entire hot so the pastry dough is 1 ½ times and cut away the excess pastry. Brush the egg wash on the seam and the ends and pinch closed.
4. Slice wrapped hot into 1 inch bites and place on cookie sheet sprayed with cooking spray. Egg wash outside of each piece.
5. Bake in 350ºF preheated oven for approximately 8 minutes or until they are golden brown. Serve immediately.

Ingredients

• 4 links Zweigle’s Italian sausage roughly chopped
• 14 oz can of black beans
• 14 oz can of white beans
• 2 bay leaves
• 6 Tbsp of kosher salt
• 2 Tbsp extra virgin olive
• 3 carrots, rough chopped
• 1 onion, rough chopped
• 1 celery stalk, chopped
• 1 garlic clove, roughly chopped
• 1.5 tsp ground cumin
• 1.5 tsp cayenne pepper
• ½ tsp dried oregano
• ¼ cup of port wine
• 5 cups of beef stock or broth
• 1 cup water
• Salt and pepper
• Garnish: Mix ½ cup of sour cream and 1-½ Tbsp of fresh cilantro together

Instructions

1. Heat oil in heavy-bottom pan and render Zweigle’s sausage for 5 minutes on medium heat.
2. Add the black, white beans and bay leaves and simmer for 30 minutes.
3. Add the carrots, onion, celery, garlic and salt and cook for 8-10 minutes on low heat, stirring often, until softened. Stir in the cumin, cayenne, and oregano, season with salt and pepper to taste.
4. Remove the bay leaves. Then add the port wine, beef stock (broth) and water. Stir to mix all the ingredients together.
5. Bring to a boil, reduce the heat, cover, and simmer gently for approximately 20 minutes, stirring often.
6. Transfer roughly half the soup to a food processor and puree to semi-smooth. (You can use an immersion blender, which is easier if you have one). Return the latter back to the pan, combine and stir until combined well.
7. To serve, ladle soup into bowl and swirl in 1 Tbsp of cilantro sour cream mixture into hot soup.

Note: Substitute Smoked Polish or Chicken Chorizo for the Italian sausage to change it up.

Ingredients

• 3 Zweigle’s Italian Sausage links, medium diced
• 1-½ cups Arborio rice
• 2 Tbsp extra virgin olive oil
• 5-8 cups of chicken broth
• 2 Tbsp butter
• 1 cup Italian bread crumbs
• 2 eggs whisked
• 1 cup all purpose flour
• Salt and pepper

Instructions

1. In heavy-bottom pan, heat oil for 3 minutes and add rice stirring often.
2. Start adding chicken stock slowly, once the broth is absorbed, add another cup of broth, always stirring, until all the broth is used up.
3. Add all the broth until the rice is cooked through. Stir in the butter and add the salt and pepper to taste.
4. Take rice off the heat and spread over a cookie tray so it can cool completely.
5. Place eggs, flour and bread crumbs in separate bowls for breading.
6. Place roughly 2 Tbsp of cooked rice in your hand and take 2-3 pieces of diced sausage links (roughly the size of a fingernail) and place on top of rice, wrapping the rice around the sausage.
7. Final size should be a little smaller than the size of a golf ball.
8. Take the rice ball and roll in flour, then egg and finally in bread crumbs. Then repeat until all sausage or rice is gone.
9. Fry rice ball in ½ cup of vegetable oil for 4-6 minutes or bake in oven for 5-7 minutes until golden brown.
10. Serve with any Zweigle’s meat hot sauce mixed with ranch dressing.

Ingredients

• 2 Tbsp extra virgin olive oil
• 4 Zweigle’s chicken chorizo sausage links, quartered and sliced
• 1 lb mussels cleaned 
• 5 garlic cloves sliced
• 2 Tbsp paprika
• ½ cup tomato paste
• ¼ cup white wine
• 1 quart canned crushed tomatoes
• ½ gallon clam juice
• 3 lbs baker potatoes medium diced
• 3 Tbsp chopped curly parsley

Instructions

1. In a heavy-bottom pot, heat the oil over medium high heat. Add the sausage and cook for 5 minutes stirring often.
2. Add the garlic cloves and sauté for 1 minute. Add the paprika and cook for 2 minutes. Add the tomato paste and cook for 3 minutes. Deglaze pot with white wine.
3. Add the potatoes and cook for 2 minutes. Add the tomatoes and cook for 1 minute. Then add the clam juice and simmer until the potatoes are done. Reserve this solution.
4. Heat a sauté pan over high heat for 2 minutes. Add mussels and 3 cups of the sausage solution and cover with a lid. Cook until the mussels open up completely.
5. Pour mussels and mixture into a large bowl and face all open mussels upward and sprinkle generously with the parsley and serve immediately.

Ingredients

• 2 links of Zweigle’s Spinach & Feta Chicken Sausage, quartered and sliced
• 10 green tomatoes
• 3 cups feta cheese
• 1 cup Pernod
• Fresh cracked black pepper
• 2 Tbsp extra virgin olive oil

Instructions

1. Cut green tomatoes in half length wise and remove core. Place cut side down in roasting pan. Add the feta, sausage, pernod and drizzle with olive oil and roast in preheated 350ºF oven for 12 minutes or until tomatoes are soft.
2. Add a pinch of cracked black pepper and put in a blender until semi-smooth. Place back in heated fondue pot and serve with your favorite bread or cracker.

Ingredients

• ¾ pound Zweigle’s Hot Smoked Beef sausage, ground or finely chopped
• 2 ½ pounds whole corn kernels (either cut fresh from the cob or frozen, do use canned)
• 3 eggs, lightly beaten
• ¼ cup finely chopped green onions, white part only
• ½ teaspoon finely minced garlic
• 2 ½ Tablespoons finely chopped fresh cilantro
• 1 ¼ cups finely chopped onion
• 1 ¼ cups unbleached all purpose flour
• ½ cup cornmeal
• 1 Tablespoon sugar
• 1/½ Tablespoons baking powder
• 1 ½ Tablespoon ground coriander
• ½ teaspoon ground black pepper
• 8 cups oil for deep frying

Instructions

1. Cook the corn in salted water to cover. When cooked, drain and cool, then puree in a blender or a food processor fitted with a steel blade. Beat in the eggs.
2. Mix the sausage, green onions, garlic, cilantro, and onion together and set aside. 
3. In another bowl, mix the dry ingredients and spices. Beat the corn mixture and then the vegetables into the dry ingredients.
4. In a deep fryer or heavy deep sided pot, heat the oil to a temperature of roughly 350ºF. Using a rubber spatula, push the batter off carefully into the hot fat, about a tablespoon at a time. Fry the fitters until they are a deep golden brown, turning them in the hot fat to brown both sides. Drain on a paper towels and keep the fritter warm in a 150ºF. oven while frying the remaining batter.
5. Serve with a pineapple chili sauce, sweet chili sauce or your favorite ranch dressing.

Notes:

1. The batter can be made up to 3 days in advance and kept under refrigeration. Stir well before frying.
2. You can turn the heat down by using Zweigle’s Mild sausage or Chorizo sausage or a combination of all.

Ingredients

• ½ pound Zweigle smoked sausage
• 1 Tablespoon vegetable oil
• 1 Tablespoon chopped onion
• ½ teaspoon chopped fresh ginger
• ½ cup roasted red peppers chopped
• 16 wonton skins
• Vegetable oil, for deep frying
• Salt

Sauce

• 1 cup soy sauce
• 1 cup chicken stock or broth
• ½ cup sesame oil
• ½ cup extra virgin olive oil
• 5 garlic cloves, chopped
• Juice of 2 lemons
• Juice of 2 oranges
• 5 green onions, chopped
• 1 Tablespoon pepper

Instructions

1. Heat the vegetable oil in a preheated wok or skillet. Add the onion, garlic and fresh ginger to the wok or pan and stir fry for 2 minutes. Add the sausage and fry for 2 minutes. Stir in the roasted red peppers and fry for another 2 minutes. Season with salt and pepper.
2. Place 1 teaspoon of the cooled sausage filling in the center of each wonton skin.
3. Bring two opposite corners of each wonton skin together to cover the mixture and pinch together to seal. Repeat with the remaining corners.
4. Heat enough oil in a large saucepan to deep fry the wontons in batches until golden and crisp. Do not overheat the oil or the wontons will brown on the outside before they are fully cooked inside. Remove the wontons with a slotted spoon, and drain on absorbent paper towels.
5. To make the sauce add all of the sauce ingredients in a small sauce pan and bring to a boil then pass through a fine sieve or chinoise if available.
6. Transfer the crispy wontons to a serving dish and serve with the dipping sauce.

Ingredients

• ½ cup water
• 3 of your favorite flavor Zweigle’s sausage links
• ½ yellow onion, thinly sliced and halved
• 10 flour tortillas
• 1 pound brie cut into ¼ strips
• 2 jalapenos or ancho chilies, roasted, deseeded and peeled
• 1 ripe mango, peeled, cheeks removed and diced
• 5 Tablespoons butter, melted, mixed with
• 4 Tablespoons oil

Instructions

1. Heat the water in a medium skillet over high heat. Add the onion, remove from heat, and let stand until the slices are wilted, about 12 minutes. Drain and set aside.
2. Heat a nonstick or well-seasoned skillet over medium heat for several minutes. When the skillet is hot, soften the tortillas by placing them in the skillet for about 15 seconds on a side.
3. To make the quesadillas, put a few strips of cheese on half of each tortilla. Add several onion strips, some sliced sausage, 1 tablespoon of diced chilies and mango. Fold the tortillas over and brush with mixture of melted butter and oil.
4. Preheat the oven to 200ºF. Heat a skillet over medium heat and brown the quesadillas on both sides. Place on a cookie sheet in the oven to keep warm while browning the remaining quesadillas.
5. Cut each into 4 triangular wedges and serve warm as an appetizer.

Note: You can use sweet chili sauce or Zweigle’s meat sauce as a dipping sauce.

Ingredients

• ½ lb Zweigle’s smoked hot beef sausage
• ½ lb quinoa pasta, penne preferably
• ½ cup plain yogurt
• 1 Tbsp red wine vinegar
• 1 tsp wholegrain mustard
• 1 tsp of honey
• 1 Tbsp of fresh oregano
• 9 oz can of pineapple chunks
• 1 mango diced
• 2 celery stalks chopped
• 1 red bell pepper seeded and diced
• 2 Tbsp sliced almonds
• Salt and pepper

Instructions

1. Cook the pasta in a large pan of salted boiling water until pasta is cooked through. Drain and rinse thoroughly. Toss and coat noodles with a little vegetable oil.
2. In separate bowl add the vinegar, yogurt, oregano, mustard, and honey. Add the pasta and season with salt and pepper to taste.
3. Add the pineapple, celery, pepper and mango and toss together.
4. Place in favorite serving bowl and sprinkle with almonds.

Ingredients

• 1 – 12 oz pkg. Zweigle’s Spinach & Feta Chicken Sausage, small diced
• 1 lb butter, sliced
• 1# Arborio rice
• 7 cups of chicken or vegetable broth (stock)
• ½ white onion small diced
• 2 cups parmesan cheese grated

Instructions

1. Heat large heavy-bottom pan with 4 Tbsp of butter. Add onions and sauté for 5 minutes or until translucent.
2. Add the sausage and stir for 2 minutes.
3. Add the rice and stir for 1 minute. Then start adding the liquid 1 cup at a time. Add the next cup of liquid when the first cup is almost all absorbed, stirring constantly.
4. After all of the liquid is almost all absorbed add the remaining butter and parmesan with salt and pepper to taste. Add more liquid if needed. Final product should be smooth and creamy.
5. Serve immediately and top with parmesan cheese. For more flavor add a Tbsp of extra virgin olive oil.

Ingredients

• 1 lb of any Zweigle’s sausage, Italian, smoked sausage w/ cheese or smoked Polish sausage sliced thinly
• 3 lbs Yukon gold potatoes (butter potatoes)
• 3 to 4 cups of ½ and ½
• 4 eggs whisked until smooth
• 8 slices of white or yellow American cheese

Instructions

1. Use a mandolin or very sharp chef’s knife and slice potatoes very thin.
2. Simmer the potatoes in milk with the sausage for 7 minutes with a pinch of salt and pepper until potatoes are cooked half way.
3. Let cool for 10 minutes. Layer the potatoes and sausage evenly in a buttered 9x13 pan or something similar. Reserve the liquid.
4. Add small amount of liquid to egg while whisking. Add the egg mixture slowly back to reserved liquid.
5. Pour the liquid evenly over the potatoes and sausage. Add sliced American cheese evenly over the top.
6. Bake in a 300ºF preheated oven until the potatoes are just tender and top is starting turn brown.
7. Final product should be firm, but creamy.

Note: For best results - place prepared pan in a hot water bath to ensure even cooking without burning

Ingredients

• 3 pounds of sliced ripe tomatoes
• 1 ¼ pound sliced fresh mozzarella
• ½ pound hot or mild Zweigle smoked beef sausage sliced on the bias
• 10 oz red wine vinaigrette
• 1/8 oz basil chiffonade
• Cracked black peppercorn

Instructions

1. Place the tomatoes, sausage and mozzarella slices alternately on a plate with the basil in between each slice.
2. Drizzle with the vinaigrette and season with salt and black pepper.

Ingredients

• 1 ½ cups thai rice or jasmine rice
• 3 Tablespoons vegetable oil
• 2 Sausage links quartered lengthwise then sliced
• 1 onion, chopped
• 1 small red bell pepper, seeded and cut into ½ in. squares
• 2 boneless skinless chicken breasts, about 12 oz cubed
• 1 garlic clove, crushed
• 1 tablespoon mild curry paste
• ½ teaspoon paprika
• ½ teaspoon ground turmeric
• 2 Tablespoon fish sauce
• 2 eggs, beaten
• Salt and pepper to taste
• Fry basil leaves as garnish

Instructions

1. Add the rice to 6 cups of boiling water and simmer, uncovered, for about 8-10 minutes; drain well. Spread out the grains on a tray and let cool.
2. Heat a wok or large sauté pan until hot, add 2 tablespoons of the oil and add the onions and red bell pepper and stir fry for 1 minute.
3. Add the chicken cubes, sausage and garlic and curry paste with the spices and stir fry for 2-3 minutes.
4. Reduce the heat to medium, add the cooled rice, fish sauce and seasoning. Stir fry for 2-4 minutes until the rice is very hot.
5. Make a well in the center of the rice and add the remaining oil. When hot, add the beaten eggs, let cook for about 2 minutes, until lightly set, then stir into the rice.
6. Place hot rice mixture in your favorite serving bowl and garnish with fried basil.

Ingredients

• ½ pound shelled fava beans
• 6 oz cooked chorizo
• 4 Tablespoons extra virgin olive oil
• 3 cups crimini mushrooms (or hen of the woods)
• 4 Tablespoons chopped fresh chives
• Salt and pepper to taste

Instructions

1. Cook the fava beans in a pan of salted boiling water for 7-8 minutes. Drain and refresh under cold water.
2. Remove the skin from the sausage. It’s easier to score the sausage along the side and remove the skin with a sharp knife. Cut the chorizo into small chunks. Heat the oil in a small pan, add the chorizo and cook for 2-3 minutes.
3. Put the sliced mushrooms in a bowl and tip in the chorizo and oil. Toss to combine then leave to cool.
4. If the beans are large, peel away the rough outer skins. Stir the beans and half the chives in to the mushroom mixture, and season to taste. Serve at room temperature, garnished with remaining chives.

Note: For more fun, try frying the whole chive in oil for a minute or until crisp. They turn into long “sticks” that can stand up and add a little crunch to the salad.

Ingredients

• 2 lbs broccolini
• 10 oz extra virgin olive oil
• 12 oz mined onions
• 8 oz tomato paste
• 1 lb Zweigle’s Italian sausage
• 2 lbs bucatini pasta
• 2 garlic cloves, chopped
• ¼ tsp red pepper flakes
• 1 oz chicken broth
• 2 oz fresh parsley, chopped
• 2 oz fresh basil, chopped
• 2 oz fresh oregano, chopped
• 6 oz parmesan cheese grated

Instructions

1. Cut 1-½ inches off soft bottom of broccolini and blanch in hot water for approximately 3 minutes until they are tender. Remove, place in ice water and reserve.
2. In a large heavy bottom sauté pan, heat the oil over medium heat. Add the onions and cook until tender, about 5 minutes. Add the tomato paste and sausage. Crumble the sausage with a wooden spoon in the pan. Let the mixture cook until it is the consistency of a smooth meat sauce, about 5 minutes. Remove from the pan and reserve.
3. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Remove from hot water and drain.
4. While the pasta is cooking, heat a large heavy-bottom sauté pan over medium heat with the remaining oil. Add the garlic, red pepper flakes, broth, and reserved sausage mixture. Cook for 2 minutes, stirring often and combine. Add the herbs and broccolini. Add the cooked pasta and 4 oz of parmesan cheese, toss gently to mix.
5. To serve, place in your favorite serving bowl and top with remaining parmesan cheese and serve immediately.

Ingredients

• 1-½ lb smoked Polish Sausage, ½" rough diced
• 4 oz olive oil
• 12 oz white onions ½" diced
• 1 oz chopped garlic
• 1 oz tomato paste
• 2 oz tomato juice
• 4 oz green peppers ½" diced
• 1 lb eggplant, ½" diced
• 12 oz zucchini ½" diced
• 8 oz sliced white mushrooms
• 8 oz tomatoes, peeled, seeded and rough minced
• 4 oz chicken or vegetable broth
• Salt and pepper
• 1 oz fresh basil and fresh oregano

Instructions

1. In a large pot, heat the oil over medium heat. Add the sausage, onions and sauté until onions are translucent, roughly 5 minutes. Add the garlic and sauté until soft, approximately 1 minute.
2. Turn heat to medium low and add the tomato paste and cook until onions are evenly coated and develop a dark color, approximately 1 to 2 minutes.
3. Add the vegetables in the following order: Peppers, eggplant, zucchini, mushrooms, and tomatoes. Cook each vegetable until it softens (2 to 3 minutes each) before adding the next.
4. Add the broth, tomato juice and turn the heat to low, allowing the vegetables to stew. If oil collects on top spoon away and discard. The vegetables should be moist, but not soupy.
5. Stew until the vegetables are tender and flavorful. Season with salt and pepper, and fresh herbs. Serve immediately.

Ingredients

• 3 lbs mussels, cleaned and beards removed
• 20-25 shrimp, about 1-¼ lbs peeled and deveined, tails removed
• 2 dozen clams (little necks preferably)
• 2 cups seafood broth or fumet (fish stock)
• 4 oz extra virgin olive oil
• 2 tsp saffron
• 9 cups chicken stock
• 10 chicken thighs
• ½ white onion, large diced
• 1 large red pepper, diced
• 1 large green pepper, diced
• 1 Tbsp minced garlic
• ½ lb Zweigle’s chorizo small diced
• 1 lb Spanish rice (yellow rice)
• 8 oz tomatoes peeled, seeded, large diced
• 6 oz pimento beans, cooked
• 6 oz green peas
• 1½ oz sliced scallions

Instructions

1. Bring seafood broth (fumet) to a boil with the saffron and let steep for 30 minutes. Set aside.
2. Season the chicken with salt and pepper. Add 1 oz. of oil to paella pan or very large sauté pan. Heat until oil begins to smoke, add chicken and brown on all sides. Remove from the pan and reserve.
3. Add the remaining oil to the pan with onions, peppers, beans, peas and scallions. Sauté for 2-3 minutes, add the garlic, and sweat for 1 minute. Add the diced Zweigle’s chorizo and rice, stirring often to coat the rice with oil.
4. Add the tomatoes, reserved stocks, chicken, mussels, shrimp and clams to the pan. Cover, reduce heat to low, and cook for 5 minutes or until all the clams have opened. Do not stir the rice during this process.

Ingredients

• 2 sheets of puff pastry dough, thawed out

Filling:

• 6 lbs chef’s potatoes
• 8 egg yolks
• ½ lbs Zweigle’s Smoked Polish sausage
• 10 oz cheddar cheese
• ½ oz scallions, thinly sliced
• Salt and pepper, as needed
• Cinnamon, as needed
• Cream as needed

Sauce:

• 6 oz clarified butter (drawn butter)
• 12 oz cold butter ¼ tsp salt
• White pepper – pinch
• 1 lb white onions – sautéed until very translucent
• 2 Tbsp fresh sage, sliced very thinly
• 1 lb sour cream

Hint: You can use any Zweigle sausage for this recipe, Apple sausage, polish sausage, Italian sausage or smoked sausage w/ cheese

Instructions

1. Peel and large rough cut potatoes. Place in large pot of cold water with salt. Boil until very tender. Drain and reserve 1 cup of liquid to chill for latter use. Place potatoes in preheated 300ºF oven to remove the steam. While the potatoes are still hot, puree them in a food mill, rice, or with a blender until smooth. If still chunky add a little cream to help smooth out the potatoes.
2. Add the egg yolks, cheddar cheese, sausage and green onions. Season with salt, pepper and cinnamon. Set filling aside for further use.
3. Take pastry dough and place on well floured surface and roll out until 25% larger, while maintaining the rectangle shape of the dough. Cut out dough into circles using a 2-½ inch to 3 inch round cookie cutter. Lightly brush the sides with egg wash.
4. Place approximately 1 Tbsp of filling onto the center of each dough circle. Fold in half to a half moon and pinch the edges with a fork to seal. If the fork sticks to it, place the fork in flour before attempting to seal.
5. Simmer the pierogi in boiling salted water until the dough along the edge seals are completely cooked, about 5 minutes. If they are not being consumed now, place in ice water for later use.
6. When ready to serve, heat the clarified butter in a large sauté pan over medium heat. Add the pierogi and sauté until golden brown on both sides. About 2 minutes a side. Add caramelized onions.
7. Pour off the remaining butter, increase heat to medium-high, add the cold whole butter, and bring it up to a “hazelnutty” smell and golden in color and add the sage, salt and white pepper and pour slowly over pierogi.
8. Garnish with a dollop of sour cream and sliced scallions.

Ingredients

• 1½ Zweigle’s Italian sausage links, small diced
• 1½ Zweigle’s mild smoked beef sausage links, diced
• 1½ Zweigle’s smoked sausage w/ cheese, links, diced
• ½ oz extra virgin olive oil
• ½ oz butter
• ½ white onion, small diced
• 3 oz carrots, fine diced
• 2 oz celery, fine diced
• 1 cup white wine
• 2 oz tomato paste
• Salt and pepper as needed
• 1 tsp ground nutmeg
• 1 tsp cinnamon
• 1 tsp allspice
• 2 cups chicken stock
• 1 cup heavy cream, warm
• 1 lb cooked lasagna noodles

Instructions

1. Combine the oil and butter with all of the sausages in a large heavy bottom pot on medium low heat, stirring often, for about 10 minutes.
2. Increase heat to medium-high. Add the onions, carrots and celery stirring frequently, cook until vegetables are softened and the onions are translucent.
3. Drain any excess fat and add wine to reduce the mixture until almost dry. Stir in the tomato paste and cook for 3 minutes, until lightly camelized. Season the sauce with salt, pepper, nutmeg, cinnamon and allspice.
4. Add the stock, bring the sauce to a boil, lower heat to low, and simmer uncovered for 2 hours, or until the mixture has reduced and the flavors have concentrated. Add more stock if necessary to avoid burning the bottom of the pot.
5. Stir in the cream just prior to serving and return the sauce to a simmer. Do not allow sauce to boil. Adjust seasoning with salt and pepper.
6. Layer a 9 x 13 pan sprayed with cooking spray with one smoothed out layer of Bolognese, then layer of lasagna noodles, layer of Bolognese and repeat to make 7 - 9 layers.

Ingredients

• 2½ pounds of bone in chicken
• ½ pound Zweigle’s spinach feta sausage
• 2 oz black pepper
• 3 oz extra virgin olive oil
• 2 white onions, sliced and blanched
• 1 Tbsp ginger, thinly sliced
• 5 garlic cloves, thinly sliced
• 1 tsp cumin seeds, toasted and ground
• ¼ tsp saffron
• 10 oz chicken stock/water
• 2 anchovies pureed
• 20 black olives
• 4 Tbsp chopped parsley
• 1 lemon cut into spears

Instructions

1. Heat the oil over medium high heat in a tagine, or braiser. Season both sides of the chicken and gently place in the oil and sear until they turn golden brown. Transfer the chicken to a pan and reserve for later use.
2. Add the onions and the sausage to the hot pan, cook, stirring occasionally, until golden brown, 7-10 minutes. Add the ginger and garlic and toast until aromatic, approximately 1 minute more. Add the cumin and saffron and cook until the mixture turns a deeper color and gives off a sweet aroma, approximately 1 minute.
3. Return the chicken to the pan and add the stock or water and anchovies. Adjust seasoning with salt and pepper. Bring to a simmer over medium-low heat. Cover and braise for approximately 35 minutes, or until the chicken is cooked through, turning the pieces occasionally to keep them moist.
4. During the last 15 minutes or so, add the olives, lemons, and parsley. Simmer the mixture until the olives are tender and the lemons are aromatic.
5. Remove the lemons and serve the tagine immediately.

Ingredients

• 2 Zweigle sausage links, quartered and sliced
• 1 qt whole milk
• 1 tsp salt
• ½ pound semolina flour
• 4 oz butter
• 2 egg yolks, beaten
• 4 oz grated fresh parmesan

Instructions

1. In a heavy-bottomed pot, on medium-high heat, bring the milk to a boil and season with salt.
2. Turn the heat down to medium-low. Pour the semolina into the milk in a steady stream, whisking constantly until it has all been added. Simmer, whisking often, until the semolina starts to get thick and almost cooks. Switch to a wooden spoon and keep stirring until the semolina is cooked, approximately 20 minutes.
3. Remove the pot from the heat and blend in 3 oz of the butter, the egg yolks, and 3 oz of grated parmesan.
4. Shape the gnocchi mixture into quenelles or roll into index finger thick tubes and cut into ¾ inch “logs”. After repeating this with all of the batter, roll the end of the log with the tines of a fork, using your thumb.
5. To serve the gnocchi, transfer them to a liberally buttered baking dish. Brush or drizzle with the remaining butter and the sausage with the cheese. Bake in a 400ºF oven or brown under a broiler for 5 to 6 minutes. Serve immediately.

Ingredients

Filling

• 3/4 pound Italian sausage, finely chopped or ground
• 2 pears, skin and core removed and finely chopped
• 2 Tablespoons olive oil
• 1 small garlic clove, peeled and minced
• 2 Tablespoons ancho powder
• 1/8 teaspoon cayenne
• 2 teaspoons sugar
• Pinch of ground cloves
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• ½ teaspoon salt
• 2 - 3 cups water

Pasta

• ½ to 2/3 cup finely ground corn flour or ½ cup of masa
• 1 cup unbleached all-purpose flour pinch of salt
• 2 large eggs
• 2 teaspoon olive oil
• 2 teaspoon water
• Semolina

Sauce

• 1½ cups heavy cream
• 3 oz chevre or goat cheese
• 2 Tablespoons unsalted butter

Instructions

1. Heat the oil in a sauté pan or skillet over medium heat and add the chopped meat. Break up the mixture with a wooden spoon. Do not brown the meat. Add the garlic, dried spices and salt and stir well. Then add 1 cup of water and bring to a simmer.
2. Simmer gently over very low heat for 1 ½ to 2 hours, adding more water as needed. At the end of the cooking time, the mixture should be simmering in its own fat. Scrape the mixture in to a blender or a food processor and puree it make a smooth paste; it should yield roughly 2 cups. Set aside to cool.
3. While the sausage mixture is simmering, make the pasta. Combine the corn flour and flour on a board with a pinch of salt, mix well, and make a well in the center. Break the eggs into the well, add the olive oil and water, and incorporate the dry ingredients using a fork. When the dough is thick and sticky, knead for a few minutes, then cover with plastic wrap and allow to rest under refrigeration for about 30 minutes before rolling. Divide the dough into 4 equal parts and roll each through pasta machine,  using the lowest setting. Once the pasta sheets have been rolled through pasta machine, dust them with semolina so they will not stick together.
4. Drop a few teaspoons of the filling 1 inch apart on 2 sheets of the pasta. Moisten the dough with water and place the second sheet on top of the filling. Seal well by pressing down between the ravioli, then use a knife or crinkly cutter to cut out the raviolis.
5. To make the sauce, bring the cream to a light simmer and whisk in the goat cheese and the butter.
6. To serve, bring a large quantity of salted water to a boil, and add the ravioli. Cook ½ to 2 minutes, or until the ravioli float to the surface, then drain well. Spoon some of the sauce onto a plate, arrange the ravioli on top, and garnish with fresh parsley.

Ingredients

• ¼ cup raisins
• 1 ½ Tbsp extra virgin olive oil
• 1 pound fresh spinach
• 3 Smoked Sausage with cheese links, fine chopped or ground
• 2 garlic cloves
• ½ white onion, fine diced
• 1 egg beaten
• 12 oz puff pastry
• Salt and pepper

Instructions

1. Heat the olive oil in a large pan, add the spinach and stir. Then cover and cook over a low heat for about 2 minutes or until the spinach starts to wilt. Remove the lid, turn up the heat and add the sausage and raisins. Cook until almost all of the liquid has evaporated.
2. Add the chopped onions, garlic and season the spinach and cook, stirring about every minute or so.
3. Remove the pan from the heat.
4. Preheat oven to 350ºF.
5. Roll out the pastry dough on a lightly floured surface to a 1/8 inch thickness.
6. Using a pastry cutter or dull knife cut out 3 inch rounds, re-rolling any scraps if necessary. Place about 2 teaspoon of filling in the middle of each round, then brush the edges with the beaten egg.
7. Bring up the sides of the pastry and seal with the back of a fork.
8. Place the Empanadas on a lightly greased baking sheet and brush the outside with egg wash. Bake about 15 minutes until they have puffed up and are golden brown.
9. Transfer the Empanadas to your favorite serving dish and serve warm (not hot).

Ingredients

• 2 large sweet potatoes or yams
• 3 Zweigle sausage ground or finely chopped
• Salt and pepper to taste
• Pinch of ground nutmeg
• 1 ½ cups all purpose flour
• 2 large eggs, lightly beaten
• 1 pack of spring roll skins, preferably 3 in. round, but square will work

Sauce

• 1 Tablespoon unsalted butter
• ¾ cup toasted almonds
• 2 cups heavy cream
• 1 cup chicken stock
• 2 shallots, peeled and chopped
• 1 garlic clove, peeled and smashed
• 2 Tablespoons brandy
• Pinch of nutmeg
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 F. Bake the sweet potatoes until soft but not blackened, about 45 minutes to 1 hour, depending on the size. Remove from the oven and allow to cool to touch. Then cut in half lengthwise, scoop out the pulp reserving the shells, and season the filling with salt, pepper, and nutmeg. Puree in food processor with the sausage and set aside.
2. Take spring roll skins and lay on lightly floured surface. Add 2 teaspoons of mixture in the middle and fold wrapper over. Egg wash the corners and then bring the corners back and pinch together. Repeat until all the mixture is gone.
3. In a heavy-bottom sauce pan, add the butter, shallots and garlic with a pinch of salt and pepper. Cook until shallots are well browned. Add the brandy and ¼ cup of the stock and reduce until the liquid has almost all evaporated. Add more stock and continue to cook over low heat until the onions are soft and well caramelized. Adding more stock as necessary, about 20 minutes. Set aside and keep warm.
4. Roast the almonds in a 350ºF oven for about 15 minutes or until brown. Immediately chop in a food processor and add a little cream to the bowl. Place in a saucepan with the remaining cream, stock, shallots, garlic, brandy and nutmeg. Bring to a boil, reduce until slightly thickened, and strain. Season with salt and pepper to taste.
5. Bring a large quantity of salted water to a boil. Cook the tortellini 3 to 5 minutes, or until tender, and drain. Place the warm onions in the bottom of a pasta bowl. Toss the tortellini in the sauce. Place them on top of the onions, and add more sauce.

Ingredients

• 2 Tablespoons butter
• 2 ½ pounds of any chicken with the bone in
• Medium green bell pepper, dice
• ½ cup celery
• 1 cup long grain white rice
• 1/8 teaspoon ground red pepper
• 3 cups boiling water
• ¼ cup chopped fresh parsley
• ¼ teaspoon dried thyme
• 2 bay leaves
• 1 Zweigle mild sausage
• 1 Zweigle spinach feta sausage
• 1 Zweigle smoked sausage with cheese

Instructions

1. Melt the butter in a heavy-bottom skillet over medium heat. Add the chicken pieces, cook, turn often, until browned on all sides, about 10 minutes. Then remove to a plate and season with salt and pepper.
2. Keep the pan hot and add the sausage, bell pepper, celery, white rice, and ground red pepper to the drippings in the pan.
3. Stir and coat with drippings for 2 minutes and stir in the water, parsley, thyme and bay leaves. Then return the chicken to the skillet.
4. Cook, covered, over medium-low heat until the water is absorbed and the chicken is cooked through, about 20 minutes. Cook, uncovered, until any excess moisture is evaporated.

Ingredients

Crust:

• Puff pastry rolled out till 50 % bigger

Filling:

• ¾ cup sugar
• 2 Tablespoons, flour
• ½ teaspoon salt
• 1 cup dark corn syrup
• 2 eggs, lightly beaten
• ½ cup evaporated milk
• 1 teaspoon vanilla extract
• 1 cup pecans
• ½ pound Zweigle sausage
• 4 oz chicken sausage quartered and sliced

Instructions

1. Mix the sugar, flour and salt. Mix the corn syrup, then add the eggs, milk, and vanilla. Stir until smooth, then stir in the pecans and the sausage.
2. Place rolled out pastry dough on a well greased pie pan and tuck in the edges on the inside of the pie pan. Cut away the edges around the top of the pie pan so the pie pan is covered with dough, but not hanging down the outside of the pan.
3. Pour the filling into the pie crust and bake in the center of the 350° preheated oven for 1 hour. Check after 40 minutes and cover it loosely with foil if the top seems to be burning. Allow to cool to room temperature before serving.

Note: Part of the beauty of this pie is the creamy consistency of the filling. If made in advance, keep it refrigerated, but bring it to room temperature before serving.

Ingredients

• 1 12 oz package of Zweigle’s All Natural Chicken Italian Sausage, diced
• ½ cup of parmesan cheese
• 1 medium shallot, chopped
• 1 medium sweet onion, chopped
• 5 cloves of garlic, chopped
• 10 cups of fresh escarole, coarsely chopped
• ¾ cup of dry white wine
• 8 cups of reduced sodium chicken stock
• 2 tsp of dried Italian seasoning
• 2 Tbsp chopped fresh basil
• 2 Tbsp olive oil

Instructions

1. Heat 2 Tbsp olive oil in a heavy bottom saucepan over medium high heat.
2. Sauté’ diced chicken sausage in olive oil until lightly browned.
3. Remove sausage from the pot and add the garlic, onion and shallots.
4. Sauté’ until tender.
5. Add Italian seasoning, fresh basil and white wine and simmer 1-2 minutes.
6. Add sausage, stock, cheese and escarole and bring to a light boil.
7. Reduce heat to low, cover and simmer for 1 hour
8. Serve hot with fresh parsley and parmesan cheese garnish.

Ingredients

Zweigle’s Texas Pop Open or Skinless Texas Hot Dog

Instructions

Bun: Steamed
Method: Boiled or grilled
Toppings: Mustard, diced onions, Cincinnati-style chili, and a mound of shredded Cheddar cheese

Ingredients

Zweigle’s Pop Open White

Instructions

Bun: Hard Roll
Method: Simmer white hots on stove top with onions in beer and finish on a grill
Toppings: Onions; Brats are cooked with and finished off with brown or Dijon mustard, never yellow

Ingredients

Zweigle’s Texas Pop Open or Skinless Texas Hot Dog

Instructions

Bun: Doughy poppy-seed bun
Method: Boiled or grilled
Toppings: Yellow mustard, sport peppers, tomatoes, a pickle spear, onions, bright green relish, celery salt, and absolutely no ketchup

Ingredients

Instructions

Bun: Steamed
Method: Grilled
Toppings: Zweigle’s meat hot sauce, onions and mustard

Ingredients

Instructions

Bun: Grilled
Method: Griddle cooked
Toppings: With or without chili, and sometimes onion and mustard

Ingredients

Instructions

Bun: Toasted rye bread
Method: Grilled
Toppings: Chili sauce

Ingredients

Instructions

Bun: Half a giant Italian roll
Method: Griddle cooked
Toppings: Fried peppers, potatoes and onions

Ingredients

Instructions

Bun: Griddle cooked
Method: Griddle cooked
Toppings: The slaw topping is tinged red with a vinegary BBQ sauce. Mustard and chili optional.

Ingredients

Instructions

Bun: Steamed
Method: Boiled or Griddle cooked
Toppings: Sweet Sabrett’s “onions,” mustard, kraut and ketchup

Ingredients

Instructions

Bun: Griddle cooked
Method: Griddle cooked
Toppings: Sauerkraut and mustard
The Spot: Katz’s Delicatessen

Ingredients

Instructions

Bun: Grilled
Method: Grilled
Toppings: Mustard, relish, sauerkraut, and cubed thick-cut bacon

Ingredients

Instructions

Bun: Grilled
Method: Deep fried
Toppings: Rutt’s Hut special relish

Ingredients

Instructions

Bun: Griddle-cooked
Method: Grill
Toppings: Zweigle’s meat hot sauce, mustard and onions

Ingredients

Instructions

Bun: Grilled
Method: Grilled and chopped up
Toppings: Chili and onions covered in mustard, ketchup, sliced dill pickles, and oyster crackers

Ingredients

Instructions

Bun: Grilled
Method: Blanched in vegetable oil and finished off in a steel skillet
Toppings: Spicy mustard, onions and heavily spiced chili