Kapuska (sauerkraut) And Smoked Sausage Yield: 6 servings 2 lb Stevens Smoked Sausage 1 12 oz can of beer (optional) Water 3 To 4 strips of Stevens Country Side Meat (optional) 1 pn Of sugar Bay Leaf (optional) Simmer sauerkraut, sugar, and optional ingredients with sausage for about 20 minutes. Note: Some fresh cabbage may be added in place of sauerkraut. But usually not more than 1/3 the amount of sauerkraut being used.

Maple Red Smoke Bites Yield: 6 servings 12 oz Stevens Red Smoke Sausage 2 tb Dijon Mustard 1/4 c Maple Syrup Skewers 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.

Mini Sausage Rubens Yield: 44 servings 1/2 lb Stevens Smoked Sausage 1 Loaf Party Rye Bread 4 tb Butter 1 c Thousand Island Dressing 16 oz Sauerkraut 10 Slices Of Swiss Cheese Slice sausage into 1/4 inch pieces. Drain the sauerkraut. Cut cheese slices into 1/2" x 2-1/2" strips. Melt butter in small skillet. Brush rye bread with butter on both sides. Place on baking sheet. Toast at 400 degrees for 5 minutes. Turn. Remove from oven and build Ruben's ending with criss-crossed cheese slices on top. Bake for 5-10 minutes or until the cheese is bubbly.

Red Beans And Rice With Smoked Sausage Yield: 4 servings 1 lb Dried red beans 1 Garlic clove chopped 1 1/2 lb Stevens Smoked Sausage cut Into chunks 1 t Dried thyme 1 t Ground pepper 8 oz Smoked ham shanks 1/2 t Sage 1 Large onion chopped 1 pn Cayenne pepper Salt Freshly cooked rice Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.

Sausage, Green Peppers And Onions Yield: 8 servings 2 lb Stevens Smoked Sausage 2 med Onions, sliced 2 Green peppers, sliced 1/4 ts Pepper 1/4 ts Salt 4 tb Butter or margarine * Cut sausage into 5-inch sections. 1. In a large pot, boil sausage for approximately 30 minutes. 2. In a skillet, melt butter and on medium low heat, add green peppers and onions. Cover. Stir occasionally until peppers and onions are tender. 3. Remove vegetables from skillet and add sausage links . Fry on medium heat until brown. Add green peppers and onions. Turn off heat. 4. Serve on hot dog buns with mustard

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