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The Stevens Family Recipes for Hot Dogs

Maple Red Smoke Bites
Yield: 6 servings

12 oz Stevens Red Smoke Sausage
2 tb Dijon Mustard
1/4 c Maple Syrup

Cut Sausage into bite-size pieces. Dip pieces into a mixture of maple syrup whisked with mustard. Thread sausage on skewers and grill over medium heat, about 3 minutes per side or until browned and heated through.


Mexicali Dogs
Yield: 6 servings

2 tb Salad oil
12 oz. (1 pkg.) Stevens Hotdogs , quartered
1 med Onion, chopped
1 lg Clove garlic, crushed
1 cn Whole tomatoes (1 pound)
1 cn Pinto beans (15 ounces)
1 c Chunky salsa
2/3 c Uncooked long-grain rice
2 ts Chili powder
1 c Shredded Monterey Jack -cheese with jalapeno peppers (4 ounces)
Fresh coriander (cilantro) leaves

In a large skillet, heat oil over medium-high heat. Add the hotdogs; sauté until browned. With a slotted spoon, remove from pan and place on one side of serving dish. Keep warm. To drippings in skillet, add onion and garlic; sauté 2 minutes. Add tomatoes and their liquid, beans and their liquid, the salsa, rice, chili powder, and 1/2 cup water. Bring to boiling; reduce heat and simmer, covered, 15 minutes, or until rice is cooked. Spoon rice mixture next to hotdogs on platter. Sprinkle cheese over rice. Garnish with cilantro leaves.



Red Hots And Peppers
Yield: 6 servings

2 tb Olive Oil Seeded And Diced
12 Stevens Red Hots
3 tb Tomato Paste
1 md Onion, Thinly Sliced
3/4 c Dry White Wine
1 tb Minced Garlic
1 ts Fennel Seeds
2 Red Peppers, Seeded & Sliced Salt
1 Green Pepper
White Pepper

HEAT THE OIL in a casserole or large skillet and cook the red hots for 2 minutes on each side. Pour off most of the fat, add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper. Cover and cook over low heat for 25 minutes.

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