Our side dish recipes go well with almost any meal.
Pioneer Stuffing Balls
Ingredients
- 1 ½ cup herb-seasoned dry bread stuffing
- ¾ cup hot water
- 1 lb Pioneer Sausage, crumbled
- ½ cup onion, finely chopped
- ½ cup celery, finely chopped
- 1 egg, beaten
- ½ tsp baking powder
Preparation
Preheat oven to 325 º F
In medium bowl, mix herb-seasoned dry bread stuffing mix
with hot water. Gradually mix in sausage until blended with the stuffing mix.
Stir in onion, celery, egg and baking powder. Shape the mixture into 1-inch
balls. Place the balls on a large baking sheet, cover with foil and bake in the
preheated oven 15 minutes. Remove foil. Raise oven temperature to 350 º F.
Continue baking 25 minutes, until golden brown.
Back to Top
Pioneer Baked Beans
Ingredients
- 1 can green beans, drained
- 1 can wax beans, drained
- 1 can butter beans, drained
- 1 can kidney beans, drained
- 1 can baked beans with pork
- 1 Tbsp mustard powder
- ¾ cup brown sugar, packed
- 1 tbsp chili powder
- 1 tsp Worcestershire sauce
- 1 can tomato sauce
- 1 can condensed tomato soup
- 1 package Pioneer Mini Sausages, cut into bite size pieces
- 2 medium onions, chopped
- 2 garlic cloves, crushed
Preparation
Preheat oven to 300 º F. In a small roaster or Dutch oven,
mix together green beans, wax beans, butter beans, kidney beans, and baked
beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce,
tomato sauce, and tomato soup. Heat a large skillet over medium-high heat.
Brown the farmer sausage, crumble and drain excess fat from the pan. Sauté the
onions and garlic with the sausage until tender, about 5 minutes. Stir the
sausage mixture into the bean mixture. Bake, covered, for 3 to 5 hours in the
preheated oven. Remove the lid for the final 45 minutes.
Back to Top
Grainy-Mustard Mashed Potatoes with Pioneer Sausage
Ingredients
- 4 lbs Russet potatoes, peeled & cut into large chunks
- 8 ounces Pioneer Sausage, casings removed & crumbled
- 1 1/3 cups whole milk
- 3 ½ tbsp whole grain dijon mustard
- 6 tbsp unsalted butter, room temperature
Preparation
Cook potato chunks in large pot of boiling salted water
until tender, about 30 minutes. Drain and return to pot.
Meanwhile, cook sausage in heavy large skillet over medium
heat until brown and cooked through, about 8 minutes. Add milk and mustard;
bring to a simmer.
Mash potatoes; gradually mix in milk mixture. Add butter
and stir to melt. Season with salt & pepper.
Back to Top
Red Beans
Ingredients
- 1 lb red kidney beans
- 2 qt. water
- 1 large onion, chopped
- ¼ cup vegetable oil
- 1 lb smoked ham, cubed
- 1 lb Pioneer Sausage, in ½ inch slices
- 1 cup water
- 1 tbsp garlic, chopped
- 1 bay leaf
- 1 tbsp black pepper
- 2 tbsp parsley, chopped
- 1 tsp whole thyme Leaves
- 2 level tbsp salt
Preparation
Pick through beans, removing all bad beans or any other
particles. Wash beans well. Place beans in a 5-quart pot. Add the 2-quarts of
water. Add onions; bring to a boil. Lower heat and let beans boil slowly for 1
hour. When beans are soft, stir well, mashing some against the side of the pot.
Heat oil in frying pan. Add ham and sausage. Sauté in oil
for 5 minutes. Then add the sausage, ham, and oil to beans. Deglaze pan with
the cup of water, then pour into beans. Add all other ingredients. Let simmer
for 30 minutes. Beans should be nice and creamy. Serve over rice.
Back to Top
Pioneer Sausage Links with Apricot-Mustard
Ingredients
- ½ cup apricot preserve
- ¼ cup sweet-hot mustard
- 2 tsp fresh rosemary, chopped
- 2 tbsp vegetable oil
- 18 ounces Pioneer Sausage
Preparation
Whisk apricot preserve in heavy medium saucepan over
medium heat until melted and smooth, about 1 minute. Add mustard and whisk
until beginning to simmer, about 30 seconds. Remove from heat. Stir in chopped
rosemary. Season glaze to taste with salt and pepper.
(Can be made one day ahead. Cover & refrigerate. Stir
over medium heat until heated through)
Heat oil in heavy large skillet over medium-high heat. Add
sausages and sauté until browned and cooked through, about 10 minutes. Transfer
to saucepan with glaze. Stir over medium heat until sausages are glazed, about
1 minute. Transfer to platter and serve.
Back to Top
Awesome Pioneer Sausage, Apple and Cranberry Stuffing
Ingredients
- 1 ½ cups whole wheat bread, cubed
- 3 ¾ cups white bread, cubed
- 1 lb Pioneer Sausage
- 1 cup onion, chopped
- ¾ cup celery, chopped
- 2 ½ tsp dried sage
- 1 ½ tsp dried rosemary
- ½ tsp dried thyme
- 1 Golden Delicious apple, cored and chopped
- ¾ cup dried cranberries
- 1/3 cup fresh parsley, minced
- 1 cooked turkey liver, finely chopped
- ¾ cup turkey stock
- 2 tbsp unsalted butter, melted
Preparation
Preheat oven to 350 º F. Spread the white and whole wheat
bread cubes in a single layer on a large baking sheet. Bake for 5 or 7 minutes
in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to
a large bowl.
In a skillet, cook the sausage and onions over medium
heat, stirring and breaking up the lumps until evenly browned. Add the celery,
sage, thyme, and rosemary; cook, stirring for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped
apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and
melted butter and mix lightly. Spoon into turkey.
Back to Top
