Veron Foods

INGREDIENTS:

1/4 cup Quick-cooking grits
1 tablespoon Butter
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 cup Cooked, crumbled Andouille sausage
(about 6 ounces uncooked)
1/2 cup Grated Parmesan cheese
1/4 cup Flour -- seasoned with
1 teaspoon seasoned salt
3 Eggs -- lightly beaten
1/2 cup Bread crumbs -- seasoned with
1 teaspoon seasoned salt
1 tablespoon Oil

PREPARATION:

In a saucepan bring 1 cup of water to a boil, whisk in grits and butter; season with salt and pepper. Cook, stirring, just until thickened, about 3 minutes. Stir in sausage and cheese and cook 3 minutes more. Pour grits out into a buttered pie pan. Set aside to cool and firm up.

Using a 2-inch biscuit cutter cut out 4 cakes. Dredge cakes in seasoned flour, dip in egg wash, then dredge in bread crumbs, patting to make crumbs adhere.

Heat oil in a skillet, add grit cakes and pan fry, turning once, until browned on both sides. This recipe yields two 2-cake servings.

INGREDIENTS:

1 lb. summer sausage, thin sliced
1 Bermuda onion, sliced thin
2 hard cooked eggs, cut in wedges
2 tomatoes, peeled & cut in 8 wedges
3 dill pickles, cut in quarters lengthwise
1 tbsp. chopped parsley or chives (for garnish)

DRESSING:

1 tsp. prepared mustard
2 cloves garlic, crushed (optional)
2 tbsp. Hellmann's mayonnaise
1/2 c. vinegar
1/2 c. oil

PREPARATION:

To make dressing: Stir in mustard, garlic and onion into mayonnaise with seasoning. Stir in vinegar, then gradually whisk in oil so it thickens slightly. Arrange sausage and onion slices overlapping in dish. Spoon over dressing.

Cover and let marinate 2 hours. You can use any other sausage too. A short time before serving, arrange eggs, tomatoes and dill pickles around dish. Sprinkle with chopped parsley or chives.

INGREDIENTS:

1 12oz pack sliced bacon, cut in small pieces
1 lb lean pork, cubed
1 lb sliced Veron's smoked sausage
1 lb sliced Veron's andouille
1 tbsp Worcestershire sauce
1 tbsp hot sauce
Cajun seasoning
3 cups chopped onion
1 bell pepper, chopped
3 ribs celery, chopped
2 tbsp minced garlic
1 15oz diced tomatoes with liquid
1 can beef gravy
1 small can sliced mushrooms with liquid
10 crushed chicken bouillon cubes
3/4 gallon water
1 cup green onions, sliced
2 lbs uncooked spaghetti (#3 size)
Optional for color: A splash of Kitchen Bouquet

PREPARATION:

In a 10-quart cast iron Dutch oven, with a lid, cook the bacon over medium-high heat until it is soft and about 3/4 done. Not crispy like breakfast bacon - just rendered for the grease. Add all the meat to the pot and season with Worcestershire, hot sauce and Cajun seasoning (to taste). Brown for several minutes, stirring often. Add onion and cook, stirring often, for 10 minutes. Add bell pepper, celery and garlic. Stir well and let cook for another 10 minutes. Add tomatoes, beef gravy, mushrooms, bouillon cubes and water (and kitchen bouquet for darker color). Let cook at a rolling boil, checking and stirring every now and then for about 10-15 minutes. Add green onions and stir. Break the spaghetti by hand and add to the pot. Let it come back to a boil and stir to incorporate.

Cook at a boil for 10 minutes. Stir well, lower flame to very low and cover. Let sit for about 15 minutes to let the flavors meld. Then serve to your hungry folks!!

INGREDIENTS:

8 medium red or other white potatoes, cut into 1-inch cubes, or about 4 cups
1 1/2 cups coarsely chopped onions
1 large green bell pepper, cut in 1-inch pieces
1 large red bell pepper, cut in 1-inch pieces
2 ribs celery, cut in 1-inch slices
1 1/2 pounds Martin's Hot or Mild sausage, sliced about 1-inch thick
3 tablespoons olive oil
2 tablespoons dried leaf basil
1 teaspoons salt, or to taste
1 teaspoon pepper
2 cups heavy cream
3 tablespoons cornstarch
3 tablespoons cold water

PREPARATION:

Place potatoes in an oven-safe Dutch oven or large baking pan. Add onions, peppers, celery, and Martin's sausage; toss gently. Combine oil, basil, salt and pepper. Pour over the meat and vegetables; toss well. Cover and bake at 350 degrees for 45 minutes; stir. Add the heavy cream; cover and bake for about 30 minutes longer or until the potatoes are tender. In a measuring cup or small bowl, combine the cornstarch and water; stir into stew. Place the stew on the stove top and bring to a boil, stirring until thickened.
Serves 8.

INGREDIENTS:

1 package (4 ounces) wild rice
1 package (6 ounces) long-grain and wild rice mix
1/2 pound Veron’s sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper or combination of red and green
1/2 cup chopped celery
4 ounces sliced mushrooms
1 can (10 1/2 ounce) cream of mushroom or cream of celery soup
1 cup shredded Cheddar cheese

PREPARATION:

Cook wild rice in water, following package directions, but for 45 minutes. Cook the long-grain and wild rice mix for 15 minutes, with just water. Save the seasoning pack to add later. Drain rices and rinse with hot water.

Meanwhile, in a large skillet, brown Veron’s sausage; remove sausage with a slotted spoon. If sausage was very fatty, drain fat into a small cup and return 2 to 3 teaspoons of the drippings to the skillet. Add chopped onion, bell pepper, and chopped celery. Sauté until onion is just tender then add the sliced mushrooms. Continue to cook until mushrooms are golden brown and vegetables are tender.

In a large bowl, combine sausage, cooked vegetables, cooked and drained rices, seasoning packet, the shredded cheese, and condensed soup. Transfer sausage mixture to a shallow 2-quart casserole (9-inch square baking dish or 11x7-inch). Cover with foil and bake sausage casserole at 325° for 55 to 60 minutes, or until hot and bubbly. Sausage casserole serves 8.

INGREDIENTS:

1 recipe pizza dough
8 ounces Veron’s Fresh Italian sausage, browned
8 ounces grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon oregano
2 cloves garlic, mashed and minced melted butter

PREPARATION:

Prepare pizza dough. You may use frozen, thawed dough, a bread machine recipe, or other. Shape dough into a rectangle about 8- x 12-inches. Top the center of the dough with the remaining ingredients. Fold the sides of dough over the topping, overlapping. Enclose the ends; brush with melted butter. Bake on a lightly greased baking sheet or dish at 400 degrees for about 20 minutes, or until browned. Cool slightly on a rack then cut into 1-inch slices.

Serves 6.