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4116 Wheeler Ave
Alexandria, VA 22304

PHONE: 703-212-6677
FAX: 703-212-6682

Recipes




 


Chorizo and Grits
 
1.5 cups water
.5 cup stone ground Grits
2 tblsp butter
1 cup Queso fresco (or other Mexican cheese)
 
1 Tbsp Oil
2 Links Mexican Chorizo removed from casing
1 tsp minced garlic
 
Method
 
  • In a pot bring water to a boil; stir in grits simmer for 10 mins.
  • Fold in butter and hold.
  • Over medium heat place large frying pan add oil.
  • Add Chorizo and garlic to pan; stir continuously to cook evenly.
  •  Add Grits to pan and fold in cheese. Great on its own or with fried eggs.
 




Kielbasa Creole
 
1 lb Cooked Kielbasa .5 “bias cut
3 oz Julienne Onion
5 oz Julienne Bell Pepper
1 oz Oil
2 tbsp Tomato Paste
3 oz Apple Cider Vinegar
1 tbsp Granulated Sugar
2 oz Water
 
Method
  • Combine Tomato paste with cider vinegar, sugar and water; mixed well.
  • Heat large frying pan, add oil and saute peppers and onion until glossy.
  • Add Kielbasa; heat through then add liquid, simmer until liquid is reducing by half.
  • Serve on bread, over rice or potato, or with eggs
 
 
 
 
 
 
 
 Sausages with potatoes and peppers
 
2 oz Oil
1 lb Potato 1” diced
To taste Salt & Pepper
.5 lb Julienne Bell Peppers
.25 lb Julienne Onion
.5 tsp Fresh Thyme
1 lb Italian sausage (sweet or Hot)
2 oz Chicken broth (optional)
 
Method
  • Season potatoes with .5 oil, salt and pepper; place on roasting pan in oven with sausage links at 375 degrees F. Link should take 12 minutes, potatoes 15 minutes.
  • Heat frying pan on low/med heat; add remaining oil and add peppers with thyme.
  • Remove sausage cut on bias and add to frying pan stir, to prevent burning add broth.
  • Add potatoes, toss and serve.
 
 
 
 
 

Italian Sausage soup
 
1 oz Oil
4 oz Carrot small diced
4 oz Onion small diced
2 oz Barley Pearl
1 Garlic clove minced
8 oz Italian sausage (sweet or hot) casing removed
1.5 qt Chicken Broth
2 oz Baby Spinach
 
Method
  • In a large pot heat oil heat oil and saute carrot, onions, Barley and garlic until aromatic.
  • Add sausage meat and stir to crumble.
  • Add Broth and bring to a boil, turn down heat; simmer until barley is cooked.
  • Add spinach to heat through. Serve with garlic bread or hard cheese.
 
 
 
 
 
 

Sausage with pasta salad
 
2 links Salvadorian Chorizo cooked
2 cups Bow tie Pasta cooked
1 can White Navy Bean
1 Large Tomato .25” diced
1 ea Green Onion small slice
1 small Bell Pepper small dice
.5 cup Red wine dressing
Salt and Pepper to taste
 
Method
  • Cut sausage links into half lengthwise then make  .25 “ slices.
  • In a mixing bowl combine remaining ingredients and season to desire.
  • Chill for at least .5 hour prior to service.
 
 




Sausage in puff pastry
 
6 Links Andouille Sausage
1 sheet Puff Pastry
.5 Cup All Purpose Flour
1 egg
1 oz Water
 
Method
  • Pre heat oven to 375˚F.
  • On a counter spread flour to cover 1.5 time surface area of puff pastry sheet.
  • Place cold dough on counter, using a rolling pin, roll from center of the dough out to extend dough by 1” on either side.
  • Crack egg in a small dish and add 1 oz water and mix.
  • Use a knife to cut the dough in 6 square.
  • Use a brush and apply egg mixture along edges of the dough.
  • Use a knife to mark casing on sausage; remove the meat from the casing without changing the form of the meat.
  • Place 1 link on each square and roll into logs. Place logs on a lined or greased sheet pan; brush with egg mixture then bake for 18-20 minutes. Serve with mustard or chutney.
 
 
 
 
 
 
 
 
 
Chorizo gravy for biscuit
 
2 Links Columbian Chorizo casing removed
.5 Small Onion diced
1 pinch Thyme Leaves
2 tbsp Flour
1.5 cups Whole Milk
 
Method
  • Place chorizo in a hot pot; stir to remove chunks.
  • Add onions and thyme and continue to cook until aromatic.
  • Add Flour to pot; continue stir until ingredients are coated with flour.
  • Gradually stir in milk to avoid lumps; Cook until liquid comes to a boil.
  • Simmer for 5 minutes, gravy will coat the spoon heavy.
  • Serve with warm biscuit.



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