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Lunch and Dinner Recipes

Our lunch and dinner recipes will bring your family back to the table.

Perogy Casserole

Ingredients

  • 12 lasagna noodles
  • 2 cups cottage cheese
  • 1 egg
  • ¼ tsp onion salt
  • 1 cup cheddar cheese, shredded
  • 2 cups mashed potatoes
  • ½ cup butter/margarine
  • 1 cup onion, chopped
  • 1 package Pioneer Farmer Sausage

Preparation

Cook noodles as directed on package. Line 9x13-inch pan with one of layer noodles. Mix cottage cheese, egg and onion salt in bowl, and spread over noodles. Cover with another layer of noodles. Spread fried farmers sausage over noodles. Cover with layer of noodles. Mix mashed potatoes and cheese and spread over layer of noodles. Melt butter in frying pan, sauté onions slowly until clear and soft. Pour over casserole. Cover and bake for 45 minutes in 350 ºF oven. Let stand 10 minutes to cool and serve.

Great with sour cream, rhubarb sauce or blueberry syrup.

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Pioneer Sausage with Biscuits and Gravy

Ingredients

  • 1 package Pioneer Farmer Sausage
  • 1 onion, chopped
  • 2 tbsp butter
  • ½ cup flour
  • 1 cup water
  • 2 cups milk
  • 2 cans cream of mushroom soup
  • 2 cans cream of celery soup
  • 2 tsp Worcestershire Sauce
  • salt and pepper to taste
  • tea biscuits or toast

Preparation

Slice sausage into small pieces and slowly fry in frying pan. Add chopped onion and sauté till done. Remove sausage and onions from pan. On low heat, using drippings in pan, make smooth gravy with butter, flour, water and milk. Add soups, spices and sausage pieces. Heat to bubbling on gentle heat. Spoon over hot biscuits or toast.

 

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Pioneer Sausage Jambalaya

Ingredients

  • 1 lb Pioneer Sausage
  • 1 tbsp vegetable oil
  • 2 green bell peppers, finely chopped
  • 2 celery ribs, finely chopped
  • 1 medium onion, finely chopped
  • 3 scallions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 ½ cups long-grain white rice
  • 1 (28-ounce) can diced tomatoes
  • 3 ½ cups water

Preparation

Cook sausage in oil in wide 6- to 8- quart heavy pot over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to bowl with a slotted spoon.

Cook peppers, celery, onion, scallions, garlic and ½ tsp salt in fat remaining in pot stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water, 1 tsp salt, and ½ tsp pepper and bring to a rolling boil.

Reduce heat and cook at a bare simmer, covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with fork.

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Broccoli, Sweet Potatoes and Pioneer Sausage

Ingredients

  • 4 lbs Pioneer Sausage
  • 1 large sweet potato, sliced thin
  • 1 large head of broccoli
  • 3 tbsp orange juice concentrate
  • 1 tsp nutmeg

Preparation

In large pot of water, cook the sweet potato slices until almost cooked. Fry up the Pioneer Sausage; cut in bite sized bits and set aside. Mix the cooked sweet potatoes, the farmer sausage bits together with the orange juice concentrate in a pot. Cover and simmer for about 5 minutes. Add the sliced broccoli flowerets. Sprinkle with nutmeg. Cover and simmer another 5 minutes, adding more orange juice concentrate if necessary. Cook until the broccoli is just tender. Serve immediately.

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Baked Mac & Cheese with Pioneer Sausage

Ingredients

  • 6 tbsp butter
  • 4 tbsp flour
  • 1 ¾ cup cereal cream (half & half)
  • 1 ¼ cup Swiss cheese, shredded
  • 1 ¼ cup sharp cheddar cheese, shredded
  • ½ cup parmesan cheese
  • 5 cups macaroni, cooked
  • 3 cups Pioneer Sausage, cooked and cut into pieces
  • ¼ cup green onions
  • ½ cup bread crumbs

Preparation

Melt butter on low heat. Add flour and mix well. Add cream, mixing the whole while until thickened. Add all the cheeses, blending well until melted. Add the macaroni, green onions and sausage. Mix well and spoon into 13 x 9 casserole dish. Sprinkle breadcrumbs over casserole to provide crunchy topping. Bake at 350 ºF for 20 - 25 minutes.

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Bourbon Pioneer Sausage Dogs

Ingredients

 

  • 2/3 cup light brown sugar, firmly packed
  • 2/3 cup ketchup
  • ½ cup bourbon or cola soft drink
  • 2 tbsp minced onions
  • 1 package Pioneer Sausage Minis
  • 8 hot dog buns
  • coleslaw

 

Preparation

Stir together the brown sugar, ketchup, bourbon/cola soft drink and minced onions in a large skillet over low heat. Add sausage, cover and simmer for 30 minutes. Serve on buns with coleslaw.

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Fettuccine With Creamy Tomato and Pioneer Sausage Sauce

Ingredients

  • 2 tbsp olive oil
  • 3 shallots, chopped
  • 2 large garlic cloves, chopped
  • 1 lb Pioneer Sausage, casings removed
  • 1 cup whipping cream
  • 2 (14.5 oz) cans diced tomatoes, in juice with Italian seasoning
  • 1 tbsp dried sage
  • ½ tsp dried red pepper, crushed
  • ¾ lb fettuccine
  • ½ cup Parmesan cheese, grated

Preparation

Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.

Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupful if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

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Grilled Pioneer Sausage in Pita Bread

Ingredients

  • 20 Pioneer Sausages, halved crosswise
  • 10 pita breads, c ut in half horizontally
  • 3 heads of baby romaine, leaves separated/2 5-oz bags mixed baby greens
  • assorted mustards

Preparation

Prepare barbecue (medium-high heat). Grill Pioneer sausages until cooked through, turning occasionally, about 10 minutes. Grill fully cooked sausages until heated through, about 7 minutes. Transfer sausages to platter. Cover to keep warm.

Arrange pita halves in 2 stacks and wrap in aluminum foil. Place foil packets on grill to warm pita, about 10 minutes.

Fill pita halves with lettuce. Place grilled sausage halves atop lettuce in each pita half; serve with mustard.

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Pioneer Sausage Sheppard's Pie

Ingredients

  • 1 package Pioneer Sausage, sliced into ½ inch pieces
  • 2 cups frozen vegetables
  • mashed potatoes

Preparation

Brown Sausage in a skillet. Place in the bottom of casserole dish. Add your vegetables and top with mashed potatoes. Brush with melted butter and bake for 30 minutes at 350 ºF or until golden brown.

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Pioneer Sausage Mozza Burgers

BBQ your favorite sauce on a Pioneer Sausage Patty. Melt Mozzarella cheese on top. Garnish with your favorite toppings and enjoy the best tasting sausage burger you have ever tasted.

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Pioneer Sausage and Country Cream Gravy

Cut Sausage into 3-inch lengths and split pan fry until done. Serve with new potatoes and fresh corn on the cob. For the gravy, keep dripping from the sausage and add fresh or whipping cream. Salt and pepper to taste.

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Pioneer Sausage Balls

Ingredients

  • 1 lb Pioneer Sausage
  • 2 cups biscuit baking mix
  • 1 lb sharp cheddar cheese, shredded

Preparation

Preheat oven 350 ºF. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets. Bake in preheated oven for 10 minutes, until golden brown.

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Pizza Buns

Ingredients

  • 1 package Pioneer Mini Sausages, sliced into thin coins and fried
  • 1 lb ground beef
  • ½ lb bacon
  • 1 lb pepperoni
  • 1 lb salami
  • 1 lb ham
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 can mushrooms
  • 1 can cream of mushroom soup
  • 1 can tomato soup
  • mozzarella cheese, shredded

Preparation

Chop bacon and fry, adding chopped onions and green peppers. Add ground beef when bacon is almost done and fry till done. Add remaining ingredients, except mozzarella cheese and heat through. Spread on buns of choice, top with shredded mozzarella cheese and broil till bubbly. Great served with watermelon for a quick summer lunch.

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Baked Beans

Ingredients

  • 1 package Pioneer Mini Sausages
  • 1 onion, chopped
  • 28 oz. red kidney beans, drained
  • 28 oz. pork and beans
  • 14 oz. lima beans, drained
  • 1 tsp prepared mustard
  • ½ cup brown sugar
  • 1 cup ketchup
  • 1 tsp Worcestershire sauce
  • hot sauce, to taste

Preparation

Fry minis and chopped onion together till onion is clear. Mix remaining ingredients together with minis and onions. Bake at 350 ºF for 1 hour. Let cool. Can be made ahead and frozen. Reheat and serve.

Add salad and crusty buns for excellent main meal or also works great as a side dish at a BBQ, etc.

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Saucy Pioneer Sausage

Ingredients

  • 1 cup ketchup
  • 1 cup water
  • ½ cup brown sugar
  • ¼ cup vinegar
  • 1 tsp salt
  • ½ tsp chili powder
  • 1 tbsp Worcestershire sauce
  • 1 ½ tbsp cornstarch
  • 1 package Pioneer Sausage

Preparation

Cut pioneer sausages into coins, 1/3 inch thick, and place in roaster. Mix above ingredients and pour over sausages. Bake at 375 ºF for approximately 1 hour, stirring every 20 minutes. Great served with wild rice.

Sauce is also great on Chicken.

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Bean, Potato and Pioneer Sausage Bake

Ingredients

  • ½ cup sour cream (regular/light)
  • ¼ cup mayo (regular/light)
  • ¼ cup milk
  • ½ tsp mustard
  • ½ tsp lemon juice
  • ½ tsp horseradish
  • 1 tbsp onion flakes
  • 1 tsp salt
  • 1/8 tsp pepper
  • 14 oz. pinto beans, drained
  • 2 cups peeled, cooked potatoes
  • 1 cup cheese, grated
  • 1 package Pioneer Sausage, sliced into 1/3 inch coins and fried

Preparation

Mix first 9 ingredients and add to remaining ingredients. Mix well and bake, uncovered on 350 ºF for 45 minutes. Also works well in slow cooker.

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Shutout Scalloped Potato and Pioneer Sausage Bake

Ingredients:

  • 1 cup Miracle Whip Salad Dressing (regular/light)
  • 1 cup milk
  • 1 cup cheddar cheese, shredded
  • 5 cups potatoes, sliced
  • 1 package Pioneer Sausage, sliced into 1/3 inch coins and fried
  • 1 onion, thinly sliced

Preparation

Combine dressing, milk and cheese in a microwavable bowl. Microwave on high power for 2 - 3 minutes, stirring once during cooking. Place ½ cup sauce on the bottom of lightly greased 9" x 13" baking dish. Layer with potatoes, sliced pioneer sausage and onion. Pour remaining sauce over top. Cover and bake at 350 ºF for 20 minutes. Remove cover and bake 10 minutes longer or until lightly browned. Also works great in slow cooker

Variations: Substitute frozen hash browns for sliced potatoes.

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Pioneer Sausage Foil Lunch

Ingredients for 1 serving

  • 1 4" long Pioneer Sausage Section
  • ¼ onion, sliced thin
  • 1 small potato, sliced thin
  • small piece of mozzarella cheese
  • foil (big enough to envelope sausage and potato)
  • salt and pepper to taste

Optional Additions:

  • 1 medium carrot, thinly sliced
  • 2 tbsp margarine

Preparation

Slice lengthwise down the sausage. Stuff with sliced onion and the chunk of mozzarella cheese. Layer thinly sliced potatoes on foil. Sprinkle potatoes with salt and pepper. Place sausage in middle and wrap together. Wrap this foil package in another foil, but have the seam on opposite side to prevent leakage. Place in hot coals of a dying fire for ½ an hour or place on heated BBQ grill for 10 - 15 minutes per slice.

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Penne in Cream Sauce with Pioneer Sausage

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 lbs Pioneer Sausage, casings removed
  • 2/3 cup dry white wine
  • 1 (14½ oz) can diced peeled tomatoes, with juices
  • 1 cup whipping cream
  • 6 tbsp Italian parsley, chopped
  • 1 lb penne pasta
  • 1 cup Parmesan cheese, freshly grated

Preparation

Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess dripping from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer

3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.

Bring sauce to simmer. Pour sauce over pasta. Add ¾ cup cheese and toss to coat. Sprinkle with remaining ¼ cup cheese and 2 tablespoons parsley

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Beef and Pioneer Sausage Meat Loaf with Mozzarella

Ingredients

  • 2 lbs lean ground beef (15 percent fat)
  • 1 lb whole-milk mozzarella cheese, coarsely grated
  • 1 lb Pioneer Sausages, casings removed, meat crumbled
  • 2 cups fresh basil, chopped
  • 2 cups fresh breadcrumbs, made from crustless French bread
  • 1 medium onion, chopped
  • 1 cup oil-packed sun-dried tomatoes, chopped & drained
  • 5 garlic cloves, minced
  • 1 ½ tbsp dried oregano
  • 2 tsp Salt
  • 1 tsp ground black pepper
  • 1 cup tomato sauce, divided
  • 3 large eggs, beaten to blend
  • ½ cup dry red wine

Preparation

Preheat oven to 375°F. Combine first 11 ingredients in large bowl. Gently mix in ½ cup tomato sauce, eggs, and wine. Place meat mixture on large rimmed baking sheet and shape into 16x4-inch loaf. Brush with remaining ½ cup tomato sauce. Bake meat loaf until cooked through and thermometer inserted into center registers between 160°F and 170°F, about 1 hour 15 minutes.

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Red Beans and Rice De Guise

Ingredients

  • 2 ½ cups dried red kidney beans, rinsed, picked over
  • ½ oz dried porcini mushrooms*
  • 1-½ cups boiling water
  • 1 ½ tbsp olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 large green bell pepper, chopped
  • 2 garlic cloves, crushed
  • ¼ cup fresh parsley, finely chopped
  • 2 ½ tbsp fresh tarragon, chopped or 2 tsp dried, crumbled
  • 2 tsp fresh rosemary, minced or 1 tsp dried, crumbled
  • 3 bay leaves
  • 3 oz button mushrooms, sliced
  • 3 (14 ½ oz) cans beef broth
  • 4 cups water
  • 1¾ lbs smoked ham hocks, cut into pieces
  • 3 tbsp butter
  • 1½ lbs Pioneer Sausage
  • hot pepper sauce (such as Tabasco)
  • cayenne pepper
  • 4 cups long-grain rice, freshly cooked
  • ¼ cup fresh chives, chopped
  • ¼ cup fresh parsley, chopped

*Porcini are available at Italian markets and specialty foods stores.

Preparation

Place beans in large bowl with enough cold water to cover by 3 inches. Let stand overnight. Drain beans.

Place dried mushrooms in bowl and pour 1 ½ cups boiling water over. Soak until softened, about 15 minutes. Transfer mushrooms to bowl using slotted spoon. Strain soaking liquid through sieve lined with paper towel; reserve. Thinly slice mushrooms.

Heat oil in heavy large pot over medium heat. Add onion, celery, bell pepper, garlic, ¼ cup parsley, tarragon, rosemary and bay leaves. Cook until vegetables are translucent, stirring occasionally, about 10 minutes. Add button mushrooms and sauté 3 minutes. Mix in kidney beans, porcini mushrooms, reserved mushroom soaking liquid, broth, 4 cups water and ham hocks. Bring to boil. Reduce heat, cover partially and simmer 1 hour.

Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add sausage and cook through, turning frequently, about 10 minutes. Transfer sausage to paper towels using tongs and drain. Cut into 1-inch-thick slices.

Add sausage to bean mixture in pot. Simmer uncovered until beans are very tender, stirring frequently, about 45 minutes. Season with hot pepper sauce and cayenne. Remove ham hocks. Discard bones. Cut meat into bite-size pieces and return to pot. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.) Spoon rice into bowls. Ladle beans over. Garnish with chives and parsley.

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Chicken and Pioneer Sausage Jambalaya

Ingredients

  • 2 tbsp olive oil
  • 3 ½ - 4 lbs chicken, cut into 8 pieces
  • 2 cups onions, chopped
  • 2 cups green ell peppers, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tbsp garlic, minced
  • 2 lbs Pioneer Sausage, cut into 1/2-inch-thick slices
  • 2 bay leaves
  • 2 tsp chili powder
  • 1 tsp dried thyme
  • ¾ tsp (or more) cayenne pepper
  • ¼ tsp ground cloves
  • 3 cups long-grain white rice
  • 6 cups canned low-salt chicken broth

Preparation

Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.

Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired.

Serve hot.

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