Stuffed Banana Peppers
- 6 large banana peppers
- 1 lb. J.C. Potter Sausage(Hot or Regular)
- Colby Jack Cheese(Grated)
- Cheddar Cheese
- Monterey Jack Cheese
Add shredded Colby-Jack cheese and cheddar to J.C. Potter sausage; mix thoroughly; set aside. Prepare the peppers by slicing off tops and carefully removing seeds and pulps. Do the same to the removed top.
Roll the sausage and cheese mix into a spindle shape and shove point first into the pepper using a small spoon or fork-end to fill completely.
Overfill the pepper and replace the top, removing excess from the seam.
Preheat oven to 375F degrees.
Arrange peppers in a casserole dish Cover and place in the oven for 30-45 minutes, or until sausage is thoroughly cooked. Turn oven off, remove casserole dish.
Penne Pasta w/Sausage
- 1 lb. Penne Pasta
- 2-3 tablespoons extra virgin olive oil
- 1 large can(28 oz) ground peeled tomatoes
- 1/2 teaspoon each dried oregano and basil
- 1/2 cup Marsala wine, or 3 tablespoons red wine vinegar
- 6 J.C. Potter Mild Italian, or Sweet Italian Dinner Link Sausages
- 1-2 stalks celery, chopped
- 2 whole green or red bell peppers
- 1 large yellow or red onion
- 5-6 cloves garlic, peeled
- Salt, pepper, and garlic powder, to taste
- 2 hot peppers, chopped or 1/4 teaspoon hot pepper flakes
Wash and peel onions and bell peppers. Remove strings from. Chop vegetables coarsely in a food processor or using a sharp knife. Peel garlic. Slice J.C. Potter Mild Italian or Sweet Italian Dinner Link sausage into 1 inch pieces (kitchen shears make the job easy), leaving skin on.
In a large, heavy skillet, add olive oil, chopped onions, bell peppers, and celery. Brown over high heat, stirring often. Add sliced Italian sausage and whole garlic cloves. Saute until sausage has browned nicely. As garlic begins to look roasted and softens, press it into the oil using the tines of a fork and move it to the outside edge of the pan so it doesn't become overly dark.
Pour in 1/4 cup Marsala or wine vinegar stirring up brown bits from bottom of pan. Add tomatoes and 3/4 can of water. Reduce heat, and simmer over low heat for 15 minutes. Add herbs and hot peppers; season to taste. Simmer 30-40 minutes.
In a large pot of salted boiling water, prepare penne pasta according to package directions until cooked al dente (firm to the tooth). Sliced mushrooms may also be added to the sauce during the final 15 minutes of cooking, as a variation.
Taste sauce and adjust seasonings as desired, adding salt, pepper, garlic powder and hot pepper.
Serve pasta topped with sauce which includes a liberal portion of sausages and peppers.
- 10 oz. Cheddar Cheese
- 3 cups Instant Baking Mix
- 1 Onion, finely minced
- 2 cloves Garlic, pressed
- 1/4 cup of Water or Chicken Broth
- 1 lb. J.C. Potter sausage(hot or regular)
- 1/2-1 tsp. Salt
- 1/2 tsp. each Onion and Garlic Powder
- 1/4 tsp. Ground Sage or Bell's Seasoning(optional)
- 1/4 tsp. Thymes
In a skillet over low heat, break up J.C. Potter sausage meat and simmer with 1/4 cup chicken broth, sage, 1 chopped onion and minced garlic until sausage is no longer pink, stirring often (about 15-20 minutes). Do not brown. Season to taste with salt, pepper, thyme, onion and garlic powder. Let cool for 10 minutes.
Combine all ingredients in a large bowl. Roll into 1-inch balls.
Place on an ungreased, foil lined cookie sheet and bake at 375°F for 12 minutes, or until golden and cooked through.
Yankee Boiled Smoked Sausage Dinner
- 1 lb. J.C. Potter Smoked Sausage
- 1 Med. Head Cabbage, quartered
- 2 Sm. Onions
- 4 Med. Potatoes
- 4 Med. Carrots
- 1 Garlic Clove, minced
- 1 tbsp. Parsley, chopped
Cut J.C. Potter smoked sausage into equal portions. Arrange with the cabbage and other vegetables in heavy cooking pan. Sprinkle evenly with minced garlic and caraway seed; add water or bouillon.
Simmer over medium low heat until vegetables are tender (45-60 minutes; this depends upon the size of the vegetables and if they are left whole or quartered).
Serve accompanied with yellow mustard and butter.
- 1 lb. J.C. Potter Sausage, regular or hot
- 1 Small Onion, diced
- 1 cup Cheese(Cheddar, American, or Pepper Jack is suggested)
- 1 can Cream of Mushroom Soup
- 1/2 cup Milk
Cook spaghetti until not quite done. Drain.
Fry the onion and sausage together, drain oil. Add Velveeta cheese, cream of mushroom soup and the milk.
Stir all together and pour into casserole dish.
Bake at 350F degrees until hot and bubbly.
Sausage and Rice Jambalaya
- 1 lb. J.C. Potter Smoked Sausage
- 1/2 cup Onions, chopped
- 1/2 cup Bell Pepper, chopped
- 1/2 cup Celery, chopped
- 1(16 oz) can Tomatoes
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Thyme
- 1/2 tsp. Cayenne Pepper
- 2 cup Cooked Rice
Cut J.C. Potter Smoked Sausage in bite size pieces and saute with onions, bell pepper and celery until vegetables are tender. Add tomatoes, garlic powder, thyme and cayenne pepper. Fold in cooked rice and heat 5 minutes.
Quick Sausage Pizza
- 2 packages Pillsbury Crescent Rolls
- 1-1.5 J.C. Potter Sausage, regular or hot
- 1 jar Pizza Sauce
- 12 oz. Mozzarella Cheese
In a large skillet cook J.C. Potter sausage until brown and done all the way through. Pat crescent rolls onto 12 x 16 inch cookie sheet. Top with pizza sauce, cooked sausage and cheese. Bake at 350 degrees for 15 to 20 minutes until done.
Quick Spaghetti Sauce
- 1 lb. J.C. Potter Sausage, italian
- 1(28 oz) can Whole Tomatoes
- 2(6.5 oz) Tomato Paste
- 1(4 oz) can Sliced Mushrooms
- 2.5 cups Water
- 2 tbsp. Onion Flakes, minced
- 1.5 Seasoned Salt
- 1 tsp. Brown Sugar
Cook J.C. Potter Italian Sausage, drain; add remaining ingredients. Heat to boiling, simmer 10 minutes. Add oregano and basil to taste.
Cheese and Bacon Bagel Bites
- 1 dozen Mini Bagels, sliced into halves
- 6 slices American Cheese
- 6 Strips J.C. Potter Bacon
- 3-4 Med. Tomatoes
- ~4 tbsp. Butter
- Onion and Garlic Poweder
Preheat broiler (525°F or as high as the top element of the oven will go. A toaster oven may be used for smaller quantities).
Thinly slice (1/8 inch) ripe tomatoes. Cut each cheese slice into four squares. Cut each of the bacon strips into four sections to make 24 small bacon squares.
Slice mini bagels into halves; spread cut side with butter. Sprinkle buttered bagels very lightly with just a tiny pinch each of garlic and onion powder.
Place one cheese slice on each bagel, then one slice of tomato. Top with a square of bacon. Continue until 24 bagel halves are assembled.
Place on baking sheet. Broil on the top rack of the oven until bacon is crisy along edges and cheese is melted and bubbly. Serve while hot.
Bacon Wrapped Scallops
- 12 large Sea Scallops, cut in half
- 12 pieces of J.C. Potter Bacon, cut in half
- Garlic Powder
- Lemon Pepper, optional
- Teriyaki Sauce, substitute butter if desired
- Cayenne Pepper
- Olive Oil Spray
Cut large scallops in half. Wrap each scallop in half a strip of bacon and secure with a wooden toothpick.
Spray lightly with olive oil spray and sprinkle with teriyaki sauce (or use butter instead) on both sides. Dust lightly with garlic powder and a pinch of cayenne pepper.
Place in baking dish and bake at 425°F, turning once for 20 to 30 minutes or until done. Serve with sweet and sour sauce.
Ranch and Bacon Jalapenos
- 1 package Cream Cheese, softened
- 1 package Ranch Party Dip
- 10 Slices J.C. Potter Bacon, cut in half
- 20 Jalapenos
Mix Ranch dip and cream cheese together until blended. Cut jalapenos lengthwise and scrape out seeds. Fill each half with cream cheese mixture, wrap with a piece of J.C. Potter bacon and secure with a tooth pick.
Cook on outdoor or indoor grill with a top. Cook until bacon is done. Serve hot.
Bratwurst and Cabbage
- 1-2 lbs. J.C. Potter Bratwurst Dinner Link sausage
- 4 Med. Potatoes
- 2 Med. Carrots
- 1 Sm. Onion
- 1/2 head Med. Cabbage
Cook bratwurst, covered for 20 minutes; brown, drain. Peel and quarter potatoes, carrots and onions. Cube cabbage. Place potatoes, carrots and onion in large pot; cover with water. Layer cabbage and sausage on top. Cover and cook over medium heat for 30 minutes or until potatoes are cooked.
Baked Beans w/Sausage
- 1 Large can Baked Beans, any kind
- 1/2 cup Brown Sugar
- 1/2 lb. J.C. Potter Sausage
- 1/4 lb. J.C. Potter Bacon
Brown the Sausage into crumbles. Put the beans in a casserole dish – add the brown sugar and cooked sausage – stir. Lay sliced bacon covering the top and back for 30-45 minutes at 350.