In Europe, Creta Farms Smoked Sausages are incredibly popular, because Creta Farms uses only the finest ingredients, like the leanest cuts of pork and beef; aged cheddar; and a little pure Extra Virgin Olive Oil for added flavor. Remember- when it says Creta Farms on the package, you know there is less saturated fat in every delicious bite.
Preheat oven to 425°F.
In a medium bowl, combine smoked sausage, ginger, scallions, sesame oil, rice vinegar and sesame seeds. Mix ingredients thoroughly to combine.
To make each wonton, place 1 teaspoon of the mixture in the center of the wrap and moisten edges with water. Fold each corner up to the center and press to seal.
Place prepared wontons on a baking sheet coated with non-stick spray. Lightly spray wontons with cooking spray and bake for 8-10 minutes until lightly browned. Remove from oven and serve.
In a large bowl, combine sausage, chili powder, paprika, onion and salt. Mix ingredients thoroughly.
In a large non-stick pan, heat canola oil over medium-high heat. Add sausage mixture and sauté until lightly browned. Remove from the heat and add lime juice and cilantro. Divide in to four equal portions and reserve until you are ready to prepare the quesadillas.
To prepare quesadillas, heat a large non-stick pan over medium heat. Spray the pan with non-stick spray and place tortilla in the pan. As tortilla warms, layer cheese and one portion of the sausage mixture on half of the tortilla. When cheese begins to melt, fold tortilla in half and continue to cook until cheese is completely melted and tortilla is golden brown.
Remove from pan and serve immediately.
Preheat oven to 500°F.
In an earthenware roasting pan, place sausage, grapes and balsamic vinegar. Place pan in the oven and roast uncovered for 15 minutes, turning sausage once half way through cooking time.
Remove pan from the oven. Remove sausage and grapes from the pan, reserving pan drippings. Slice sausage on the bias into four pieces and place on a serving plate. Whisk butter into the reserved pan drippings to finish the sauce, drizzle over sausage and grapes and serve.
Preheat oven to 450°F.
Place flatbread on a lightly greased baking sheet. To build pizza, spread flatbread with BBQ sauce and layer with smoked sausage, onions and mozzarella cheese.
Place prepared pizza in the oven and bake for 5-7 minutes until cheese is melted and lightly browned.
Remove from the oven, slice and garnish with fresh chives.
Serve immediately.
Preheat oven to 450°F.
In a large bowl, whisk together eggs and milk.
Heat a non-stick pan over medium heat. Coat pan with non-stick spray, add egg mixture and cook, slowly stirring with a spatula until eggs are soft scrambled, approximately 2-4 minutes.
To prepare pizza, place flatbread on a lightly greased baking sheet and spread evenly with salsa. Layer pizza with scrambled eggs, sausage and mozzarella cheese. Place in the oven and bake for approximately 10-12 minutes until cheese is thoroughly melted and lightly browned.
Remove from the oven, slice into wedges and garnish with scallions.
Serve immediately.
In a large bowl, combine sausage, pineapple, bell pepper, onion and ½ cup sweet chili sauce, and mix thoroughly. Cover bowl and refrigerate for 1 hour.
Preheat grill to medium heat.
Remove vegetables from bowl and thread onto skewers alternating sausage, pineapple, pepper and onion.
Lightly oil the grill grate and grill prepared skewers for 8-10 minutes, turning occasionally until vegetables are tender and lightly charred.
Remove skewers from grill and brush with remaining sweet chili sauce.
Serve immediately.
Preheat oven to 350°F.
Wrap each sausage piece with biscuit dough and reserve.
Combine warm water and baking soda and mix thoroughly.
Brush each prepared sausage piece with the baking soda solution and place on a lightly greased baking sheet with the seam of the dough facing down.
Dust pretzel bites with course ground salt and place in the oven to bake for 7-10 minutes until golden brown.
Serve immediately.