CARLOS'S FRITTATA

Ingredients:
1 10 oz. pkg. Ballards Farm Sausage Patties-Cooked and Diced
1 Cup Julienned Onions
1 Green Pepper-Julienned
1 teaspoon minced garlic
8 eggs, beaten with 2 tbs. Cream
Salt and Pepper
1 Cup grated White Cheddar Cheese
1 Cup Chunky Salsa
1 tbs. Chopped Green Onions

Heat a large non-stick saut頰an. When the pan is hot, render the sausage for 2 minutes. Add the onions and peppers and continue saut驮g for 2 to 3 minutes, or until the vegetables wilt. Add the garlic and saut頦or 1 minute. Season the eggs with salt and white pepper. Pour the eggs into the pan. Stir the eggs gently until they start to thicken. Using a rubber spatula, lift the edges of the omelet so the uncooked eggs run underneath. Continue cooking the omelet until it is almost firm on top, 30 to 45 seconds, and golden on the bottom. Flip the omelet and sprinkle the top with the grated cheese. Continue cooking for 1 minute or until the cheese starts to melt. Place the frittata on plate. Serve with the salsa. Garnish with the chopped green onions.

Yield: 4 servings

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SAUSAGE AND APPLE STUFFING

Ingredients:
2 Sticks plus 3 tbs. Butter, divided
2 Cups water
2 Large Bags of Cornbread Stuffing Crumb
1 Pound Ballard's Farm Sausage, Mild or Sage Flavor
1 Large Onion, Diced
3 Cloves Garlic, Minced
2 Stalks Celery, Diced
3 Medium Apples, Cored, Sliced
1 Cup Chopped Walnuts

In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.

In a large saut頰an set over medium high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up pork and saut頵ntil lightly browned and cooked through. Remove sausage to paper towels to drain. In the same saut頰an melt remaining butter and saut頯nions with the garlic and celery until onions are translucent and celery is crisp tender. Add walnuts and saut頦or 1 minute. Add apples and saut頦or one minute more. Remove from heat. Combine cornbread stuffing with saut饤 ingredients and stuff turkey. Roast turkey as usual. Alternatively: fill a 9 by 13 by 2 inch pan with the stuffing and bake in a preheated 350 degree oven, covered with foil for 诵r. Remove foil and bake for 15 minutes more.

Yield: 8 servings
Prep Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Difficulty: Easy

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SAUSAGE WITH APPLE SALSA

Ingredients:

1 20 oz. pkg. Ballard's Farm Bratwurst or Italian Sausage or Mexican Chorizo-Grilled

Salsa:
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons lemon juice
䥡spoon red pepper flakes
3 sweet apples (Golden Delicious), peeled, cored, and chopped.
1 tablespoon fresh oregano, minced (1 teaspoon dried)

Stir sugar, vinegar, lemon juice and red pepper flakes together in a small saucepan, bring to a boil. Add half of the chopped apples, cover pan and reduce heat; cook gently until apples are very soft. Mash them with a potato masher until practically smooth. Stir in oregano and remaining chopped apples. Refrigerate. Serve chilled with grilled sausage.

Yield: 1 㵰s salsa

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STUFFED BANANA PEPPERS

Ingredients:
1 pound Ballard's Farm Hot Sausage Cooked and Chopped Fine
㵰 Romano Cheese Grated
㵰 Bread Crumbs
Salt and Pepper to Taste
1 Large Egg
Olive Oil to Saute
4 Banana Peppers (Hungarian Preferred)
1 Cup Marinara Sauce Heated
Extra Romano Cheese Grated

Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist-medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saut頰an. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the Romano cheese on top of the hot peppers.

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