We're bringing you tested and easy recipes for everyday cooking and grilling, along with some great Chef's Corner tips and ideas. Plus, you'll find new ways to do more with our famous hots.

We know you love our hot dogs, and we believe you'll discover the same quality in our other delicious products, including a variety of sausages, toppings and stuffings. They're perfect as ingredients in a wide variety of recipes for breakfasts, lunches, dinners and snacks. You'll find everything from a tasty grilled cheese and Polish sausage panini to quick casseroles and many more. So please explore and enjoy our recipe collection.

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Everyday Cooking

Cheesy Coney – Cincinnati, Ohio

Ingredients

  • 1 lb. Zweigle's Texas Pop Open or Skinless Texas Hot Dog
  • Mustard
  • 1/2 cup diced onions
  • 2 cups Cincinnati-style chili
  • 1 cup shredded cheddar cheese
  • 6-8 Package hot dog rolls

Instructions

  1. Pre-heat grill on high
  2. Grill hot dogs turning frequently until lightly charred and casing splits (if using Pop Opens).
  3. Place hot dog in roll and spoon heated chili evenly on both sides of the bun. Top with cheese mustard and onions.

Beer Brats – Sheboygan and Milwaukee, Wisconsin

Ingredients

  • 1 lb. Zweigle's White Pop Opens
  • 6 hard rolls
  • 2 large sweet onion, sliced
  • 1 Tbsp. vegetable oil
  • 1 12 oz. bottle of beer
  • Salt and pepper
  • Dijon or brown mustard

Instructions

  1. Grill hot dogs over high heat until lightly charred and skins pop.
  2. Heat olive oil in heavy bottom pan over medium high.
  3. Add onions and cook until translucent.
  4. Add beer, salt and pepper and bring to a boil.
  5. Reduce heat to low and simmer until liquid is almost gone. Add hot dogs for last minute.

Chicago Dog – Chicago, Illinois

Ingredients

  • 1 lb. Zweigle's Texas Pop Open or Skinless Texas Hot Dog
  • 6-8 doughy poppy-seed buns
  • 1 diced tomato
  • 1/2 cup of diced onion
  • 6-8 pickle spears
  • 1 cup of sport peppers
  • 1 tsp. celery salt
  • Yellow mustard
  • Bright green relish
  • NO KETCHUP

Instructions

  1. Grill hot dogs turning frequently until lightly charred and casing splits (if using pop opens).
  2. Place hotdog on bun and top with tomatoes, onions, a pickle spear, sport peppers, yellow mustard, bright green relish, and a dash of celery salt.
Chicago Dog – Chicago, Illinois
Chicago Dog – Chicago, Illinois

Coney Island – Detroit, Michigan

Ingredients

  • 1 lb. Zweigle's Texas Pop Open or Skinless Texas Hot Dog
  • 6-8 hot dog rolls
  • 1/2 cup of onions
  • Mustard
  • Zweigle's meat hot sauce

Instructions

  1. Grill hot dogs turning frequently until lightly charred and casing splits (if using pop opens).
  2. Lightly steam the rolls.
  3. Heat up the hot sauce and then place over hot dog along with mustard and onions.

The Half-Smoke – Washington, D.C.

Ingredients

  • 1 lb. Zweigle's Skinless Texas Hot Dog
  • 8 hotdog rolls
  • Chili
  • 1/2 cup of onions
  • Mustard

Instructions

  1. Griddle cook the hot dogs until evenly browned.
  2. Lightly grill the buns.
  3. Place hot dog in roll and top with warm chili, mustard, and onion.

Hungarian Dog – Toledo, Ohio

Ingredients

  • 1 lb. Zweigle's Cooked Italian Sausage
  • Rye bread
  • Chili sauce

Instructions

  1. Grill the sausage until evenly brown.
  2. Toast the rye bread.
  3. Warm up the chili sauce.
  4. Place sausage on the rye bread and top with chili sauce.

Italian-Style Hot Dog – New Jersey

Ingredients

  • 1 lb. Zweigle's 1/4 pound Skinless Texas Hot Dog
  • 4 Large Italian rolls
  • 1/4 cup of olive oil
  • 2 lbs. of potatoes peeled & cut into 1/2 inch chunks
  • 1 onion sliced into strips
  • 2 medium green peppers sliced into strips

Instructions

  1. Griddle cook the hotdogs until evenly browned.
  2. Put 1/4 cup of olive oil into frying pan and when warmed add potatoes.
  3. Lightly brown potatoes and take out of pan.
  4. Add peppers and onions to pan and lightly brown those.
  5. Place hot dog onto roll and add potatoes, peppers, and onions.

North Carolina Slaw Dog – North Carolina

Ingredients

  • 1 lb. Zweigle's Texas Pop Open or Skinless Texas Hot Dog
  • 6-8 hot dog rolls
  • 1 16 oz. package coleslaw mix
  • 2/3 cup mayo
  • 1/4 cup sugar
  • 2 Tbsp. apple cider vinegar
  • 2 cups chili
  • Mustard

Instructions

  1. In a medium bowl, combine coleslaw mix, mayonnaise, sugar, and apple cider vinegar. Refrigerate until needed.
  2. Griddle cook hotdogs until evenly browned or casings split if using pop opens.
  3. Griddle hot dog rolls.
  4. Warm up the chili.
  5. Place hot dog on roll and top with coleslaw, chili, and mustard.
North Carolina Slaw Dog – North Carolina
North Carolina Slaw Dog – North Carolina

New York City Street Vendor-Style Dog – New York City

Ingredients

  • 1 lb. Zweigle's All Beef Frank
  • 8 hot dog rolls
  • 2 tbsp. veg oil
  • 2 sweet onions sliced into strips
  • 1 package of cooked sauerkraut
  • Mustard
  • Ketchup

Instructions

  1. Griddle cook hotdogs until evenly browned.
  2. Place oil in frying pan and sauté onions until soft.
  3. Warm up sauerkraut.
  4. Steam the hot dog rolls.
  5. Place hot dog in roll and top with sauerkraut, onions, mustard, and ketchup.

New York City Deli Style Dog – New York City

Ingredients

  • 1 lb. Zweigle's All Beef Frank
  • 8 hot dog rolls
  • 1 package of cooked sauerkraut
  • Mustard

Instructions

  1. Griddle cook hot dogs until evenly browned.
  2. Warm up sauerkraut and griddle cook hot dog rolls.
  3. Place a hot dog on a roll and top with sauerkraut and mustard.

The Bacon Dog – Fairfield, CT

Ingredients

  • 1 lb. Zweigle's Texas Pop Open
  • 6 hot dog rolls
  • 1 package of cooked sauerkraut
  • 1 package of thick bacon
  • Mustard
  • Relish

Instructions

  1. Grill hot dogs until casing pops open.
  2. Cut bacon into squares and cook.
  3. Warm up sauerkraut.
  4. Place hot dog into roll and top with sauerkraut, bacon, mustard, and relish.

Rippers – Clifton, NJ

Ingredients

  • 1 lb. Zweigle's All Beef Frank
  • 8 hot dog buns
  • Rutt's Hut special relish

Instructions

  1. Deep fry hot dogs.
  2. Grill the buns.
  3. Place hot dog on roll. Top with Rutt's Hut special relish.

Rochester White-Hots – Rochester, NY

Ingredients

  • 1 lb. Zweigle's Pop Open White Hot
  • 6 hot dog rolls
  • Zweigle's meat hot sauce
  • Mustard
  • 1 chopped onion

Instructions

  1. Grill hot dogs until casings split open.
  2. Griddle cook buns.
  3. Warm up Zweigle's meat hot sauce.
  4. Place hot dog on roll and top with hot sauce, mustard, and onion.
Rochester White-Hots – Rochester, NY
Rochester White-Hots – Rochester, NY

Scrambled Dog – Georgia

Ingredients

  • 1 lb. Any Zweigle's Hot Dog
  • 2 cups chili
  • 1 chopped onion
  • Sliced dill pickles
  • Mustard
  • Ketchup
  • Oyster crackers

Instructions

  1. Grill hotdogs and chop them up.
  2. Cover in chili, onions, sliced dill pickles, mustard, ketchup, and top with oyster crackers.

The Texas Wiener – New Jersey

Ingredients

  • 1 lb. Zweigle's Texas Pop Open
  • 6 hot dog rolls
  • 3 cups vegetable oil
  • Spicy mustard
  • 1 chopped onion
  • Heavily spiced chili

Instructions

  1. Heat oil in frying pan until it reaches 350 degrees.
  2. Add hot dogs. Cook until casings split.
  3. Grill rolls.
  4. Place hot dog in roll and top with spicy mustard, onions, and chili.

Zweigle's Tuscan Chorizo Soup

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.

Zweigle's Smokey Ribollita Soup

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
  • 1/2 fennel bulb, remove top and core, rough chopped
  • 1 yellow squash 1/2" diced
  • 1 green squash (zucchini) 1/2" diced
  • 14 oz can of diced tomatoes
  • 4 cups vegetable stock
  • 14 oz can white beans
  • 1 lb baby spinach
  • 1 Tbsp fresh thyme
  • 1/4 cup Worcestershire sauce
  • 2-1/2 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.

    Zweigle's "Pigs-n-Blanket"

    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 1/2 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 1/2 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.

    Zweigle's Spicy Sausage and Bean Soup

    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
    • 1/2 tsp dried oregano
    • 1/4 cup of port wine
    • 5 cups of beef stock or broth
    • 1 cup water
    • Salt and pepper
    • Garnish: Mix 1/2 cup of sour cream and 1-1/2 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.

    Zweigle's Italian Sausage Arroncini (Rice Balls)

    Ingredients

    • 3 Zweigle’s Italian Sausage links, medium diced
    • 1-1/2 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 1/2 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.

    Zweigle's Chorizo with Portuguese Mussels

    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
    • 1/2 cup tomato paste
    • 1/4 cup white wine
    • 1 quart canned crushed tomatoes
    • 1/2 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.

    Zweigle's Spinach & Feta Sausage and Green Tomato Fondue

    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.

    Zweigle's Sausage (any flavor) and Brie Quesadilla with Mango

    Ingredients

    • 1/2 cup water
    • 3 of your favorite flavor Zweigle’s sausage links
    • 1/2 yellow onion, thinly sliced and halved
    • 10 flour tortillas
    • 1 pound brie cut into 1/4 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.

    Zweigle's Hot Smoked Beef Sausage and Pineapple Salad

    Ingredients

    • 1/2 lb Zweigle’s smoked hot beef sausage
    • 1/2 lb quinoa pasta, penne preferably
    • 1/2 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.

    Zweigle's Creamy Sausage & Cheese Risotto

    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)
    • 1/2 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.

    Zweigle's Sausage and Potato Casserole

    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 1/2 and 1/2
    • 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

    Zweigle's Hot Sausage, Tomato and Mozzarella Salad

    Ingredients

    • 3 pounds of sliced ripe tomatoes
    • 1 1/4 pound sliced fresh mozzarella
    • 1/2 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.

    Zweigle's Chicken Sausage with Thai Fried Rice

    Ingredients

    • 1 1/2 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 1/2 in. squares
    • 2 boneless skinless chicken breasts, about 12 oz cubed
    • 1 garlic clove, crushed
    • 1 tablespoon mild curry paste
    • 1/2 teaspoon paprika
    • 1/2 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.

    Zweigle's Chorizo, Crimini Mushroom, and Fava Bean Salad

    Ingredients

    • 1/2 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.

    Zweigle's Bucatini Pasta with Sausage, Broccolini and Parmesan Cheese

    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
    • 1/4 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 1-1/2 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.

    Zweigle's Smoked Polish Sausage Ratatouille

    Ingredients

    • 1-1/2 lb smoked Polish Sausage, 1/2" rough diced
    • 4 oz olive oil
    • 12 oz white onions 1/2" diced
    • 1 oz chopped garlic
    • 1 oz tomato paste
    • 2 oz tomato juice
    • 4 oz green peppers 1/2" diced
    • 1 lb eggplant, 1/2" diced
    • 12 oz zucchini 1/2" 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.

    Zweigle's Spanish Paella

    Ingredients

    • 3 lbs mussels, cleaned and beards removed
    • 20-25 shrimp, about 1-1/4 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
    • 1/2 white onion, large diced
    • 1 large red pepper, diced
    • 1 large green pepper, diced
    • 1 Tbsp minced garlic
    • 1/2 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
    • 11/2 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.

    Zweigle's 3 Sausage Bolognese Lasagna with Bechamel

    Ingredients

    • 11/2 Zweigle’s Italian sausage links, small diced
    • 11/2 Zweigle’s mild smoked beef sausage links, diced
    • 11/2 Zweigle’s smoked sausage w/ cheese, links, diced
    • 1/2 oz extra virgin olive oil
    • 1/2 oz butter
    • 1/2 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.

    Zweigle's Spinach Feta Sausage and Chicken Tagine

    Ingredients

    • 21/2 pounds of bone in chicken
    • 1/2 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
    • 1/4 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.
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    Zweigle's Sausage and Gnocchi

    Ingredients

    • 2 Zweigle sausage links, quartered and sliced
    • 1 qt whole milk
    • 1 tsp salt
    • 1/2 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 3/4 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.

    Zweigle's Smoked Sausage and Spinach, Cheese Empanadas

    Ingredients

    • 1/4 cup raisins
    • 1 1/2 Tbsp extra virgin olive oil
    • 1 pound fresh spinach
    • 3 Smoked Sausage with cheese links, fine chopped or ground
    • 2 garlic cloves
    • 1/2 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).

    Zweigle's 3 Sausage and Chicken Jambalaya

    Ingredients

    • 2 Tablespoons butter
    • 2 1/2 pounds of any chicken with the bone in
    • Medium green bell pepper, dice
    • 1/2 cup celery
    • 1 cup long grain white rice
    • 1/8 teaspoon ground red pepper
    • 3 cups boiling water
    • 1/4 cup chopped fresh parsley
    • 1/4 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.

    Buffalo Chicken Sausage Dip

    Ingredients

    • 1 12 oz package of Zweigle’s Buffalo Style Chicken Sausage
    • 1 8 oz package of cream cheese
    • 1 cup of creamy blue cheese dressing
    • 1/2 cup crumbly blue cheese
    • 1 cup of shredded mozzarella
    • 3/4 cup of Frank's Red Hot Sauce

    Instructions

    1. Mix all of the first six ingredients with half of the mozzarella in a large bowl.
    2. Spread mixture in a 9” x 9” dish and top with the remaining mozzarella.
    3. Bake in a 375-degree oven until top of cheese is lightly browned and mixture is bubbling on the edges.

    Zweigle's Italian Wedding Soup

    Ingredients

    • 1 12 oz package of Zweigle’s All Natural Chicken Italian Sausage, diced
    • 1/2 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
    • 3/4 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.
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    Zweigle's Breakfast Fritatta

    Ingredients

    • 2 Zweigle's Natural Casing Italian Sausages
    • 6 eggs
    • 3 Tbsp milk
    • 1/4 cup sliced onion
    • 1/4 cup sliced green peppers
    • 2 cups of cooked home fries
    • Salt and pepper
    • 2 Tbsp fresh parsley, chopped
    • Olive oil

    Instructions

    1. Cut Sausage into 1/4 inch slices.
    2. Cook home fries in heavy-bottom skillet over medium high heat (use 1 tbsp olive oil).
    3. Crack eggs into medium bowl and whisk with milk.
    4. Add 1 tsp olive oil to a large non-stick pan and sauté onions and peppers over medium heat until just tender.
    5. Add sausage and cook until heated through and lightly browned.
    6. Remove vegetable and sausage mix, cover and set aside.
    7. Add eggs to pan and cook until light and fluffy.
    8. Add sausage, vegetables and potatoes to eggs and toss until all ingredients are evenly distributed.
    9. Sprinkle chopped parsley over the top and serve hot.
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    Zweigle's Chicken Chorizo and Butternut Squash Stuffing

    Ingredients

    • 1 – 12 oz package of Zweigle’s Chicken Chorizo, large dice
    • 2 cups Butternut Squash, large dice
    • 1 – 16 oz bag of unseasoned stuffing/croutons (white or corn bread)
    • 1 medium onion, diced
    • 2 celery stalks, diced
    • 2 cloves garlic diced
    • 4 cups chicken stock, divided
    • 1 stick unsalted butter
    • 2 Tbsp. fresh parsley, chopped
    • 1/2 cup dry white wine
    • 1 tsp. dried thyme
    • 1/2 tsp. ground coriander
    • 1/4 tsp ground black pepper
    • Olive oil

    Instructions

    1. Preheat oven to 375 degrees
    2. Brown diced sausage with olive oil in large sauté pan over medium high heat
    3. Remove sausage from pan and reserve for later, leaving drippings in pan
    4. Reduce heat to medium and add butter until melted
    5. Add onion, celery, garlic, thyme, coriander, parsley and black pepper and sauté until vegetables are just tender
    6. Increase heat to high and add white wine and 2 cups of chicken stock and bring to a boil, reduce heat to low and simmer for 5 minutes
    7. Pour vegetable mix over stuffing and stir in to evenly incorporate throughout stuffing.
    8. Stir in 1 cup of stock, reserved sausage and butternut squash
    9. Add remaining cup of stock as needed if you prefer a more moist stuffing
    10. Salt to taste (go light, there is plenty of sodium in the chicken stock)
    11. Put in oven safe baking dish and bake until top is lightly brown and crisp

    Zweigle's Chicken Chorizo and Egg Breakfast Burrito

    Ingredients

    • 2 links Zweigle's Chicken Chorizo medium diced
    • 4 Fajita size flour toritllas
    • 4 eggs (scrambled)
    • 2 Tbsp of milk
    • 1/2 cup Shredded cheddar cheese

    Instructions

    1. Heat sausage in skillet over medium high heat 1-2 minutes, remove from pan, cover and set aside.
    2. Crack eggs into a medium bowl and whisk in 2 tbsp. of milk.  Cook eggs in non-stick pan over medium heat until light and fluffy.
    3. Place 4 flour tortillas on work surface and scoop even amounts of egg, sausage and cheese evenly across the front end of the other tortilla (about 1 inch in from the end).
    4. Starting at the end with the stuffing, fold the end over the stuffing and roll tortilla up.
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    Zweigle's Polish Sausage and Grilled Cheese Panini

    Ingredients

    • 8 slices flat bread or crusty Italian bread
    • 2 links Zweigle's Polish Sausage
    • 8 slices of American cheese
    • Butter
    • Mustard

    Instructions

    1. Cut sausage in half lengthwise then slice each half into 4 thin strips (lengthwise again).
    2. Heat sausage in non-stick pan over medium heat until lightly browned (about 1 - 2 minutes).
    3. Butter one side of each slice of bread.
    4. Place 4 pieces of bread into pan (buttered side down) and layer each with two slices of cheese and 4 strips of polish sausage.
    5. Drizzle mustard over sausage and cheese.
    6. Place the remaining 4 slices of bread on each of the 4 sandwich bottoms (buttered side up) and cook sandwiches over medium heat until golden brown on both sides and cheese is completely melted.

    Zweigle's Chicken Chorizo Sausage and Pineapple Mango Salsa

    Ingredients

    • 1 12 oz pkg Zweigle’s Chicken Chorizo
    • 2 cups diced pineapple
    • 1 cup diced mango
    • 1 jalapeno pepper diced
    • 1/4 cup red onion diced
    • 1 Tbsp chopped fresh cilantro
    • Juice from 1 lime
    • Salt and black pepper

    Instructions

    1. Cut Zweigle’s Chicken Chorizo into 1/4 slices.
    2. Mix remaining ingredients in a medium size mixing bowl and refrigerate.
    3. Heat sliced sausage in a large sauté pan over medium high heat (add a splash of olive oil to the pan before adding sausage).
    4. Arrange sausage on a serving platter and ladle 1 cup of salsa over the top.
    5. Serve the remainder of the salsa on the side.
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    Zweigle's Braised Knockwurst and Sauerkraut

    Ingredients

    • 1 lb Zweigle’s Knockwurst links left whole
    • 1/4 cup vegetable oil
    • 1/2 lb white onions, small diced
    • 1/2 lb green apples, skin removed and roughly diced
    • 2-1/2 lbs sauerkraut
    • 6 oz chef’s potatoes grated
    • 1 tsp caraway seeds
    • 10 juniper berries
    • 8 cups beef broth

    Instructions

    1. Heat the oil in a large pot over medium heat. Add the Knockwurst, onions and apples and sauté until onions are translucent, roughly 8 minutes.
    2. Add the potatoes and sauté 3 minutes longer. Add the sauerkraut, caraway seeds, juniper berries, and broth, and bring to a boil. Cover with lid or aluminium foil in a 325ºF preheated oven until the stock has almost evaporated. It should take between 1 to 1-1/2 hours. If there is still a lot of liquid after this time, place pot on stove top and reduce the liquid till almost gone.

    Note: Change it up by using Zweigle’s White Hot instead of Knockwurst

    Zweigle's Italian Chicken Sausage and Pasta Casserole

    Ingredients

    • 1 12 oz package of Zweigle’s Italian Chicken Sausage
    • 1 lb Penne rigate pasta
    • 5 cups marinara sauce
    • 1/8 cup fresh basil chopped
    • 1 cup mozzarella cheese

    Instructions

    1. Cook pasta per instructions on the box.
    2. Cut Zweigle's Italian Chicken Sausage into 1/4 inch slices.
    3. Lightly brown the sausage in a saute pan over medium high heat with 1/3 tbsp olive oil.
    4. Toss pasta, sausage and sauce together in a large bowl.
    5. Pour pasta toss into an oven-safe baking dish, top with mozzarella cheese and basil and bake at 350°F until heated through and the cheese is melted (approximately 20 minutes).
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    Zweigle's Sausage Skewers

    Ingredients

    • 12 oz Zweigle’s Smoked Polish Sausage (Kielbasa)
    • Assorted fresh vegetables (peppers, squash, onions, fennel, scallions, eggplant, mushrooms)

    Instructions

    1. Cut sausage and vegetables into bite size pieces.
    2. Place sausage and vegetables on skewers, alternating placement between meat and vegetables.
    3. Grill over medium heat until browned and heated through.
    4. Brush with olive oil or your favorite grilling sauce while cooking.

    Zweigle's Weiswurst (White Hots) Sweet Apples and Sauerkraut

    Ingredients

    • 1 lb Zweigle’s White Hots
    • 3 cups fresh sauerkraut
    • 1 small jar applesauce
    • 1/2 cup apple juice
    • 1/2 yellow onion, sliced
    • 2 Tbsp brown sugar
    • 1 apple, cut in chunks
    • Salt and pepper to taste
    • Dash cinnamon

    Instructions

    1. Drain sauerkraut and rinse in a colander with cold water.
    2. Squeeze out water and simmer sauerkraut in a pot with applesauce and enough apple juice to steam it.
    3. In a large pan, brown sliced onions in butter. When browned, sprinkle in brown sugar and raise heat to high to caramelize the onion.
    4. Add chunks of fresh apple. Lower the heat and saute for a few minutes. Add apples and onions to sauerkraut.
    5. Add salt and pepper to taste and sprinkle in a little cinnamon. Grill White Hots over medium heat, turning frequently.
    6. Serve sauerkraut on platter topped with grilled white hots.

    Substitution: Change it up by trying the same recipe with Polish Sausage or Knockwurst.

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