Polidori Chorizo Cheese Dip

Spice up your appetizer game with the Polidori Chorizo Cheese Dip recipe. This irresistible dip combines the bold flavors of Polidori chorizo with melted cheese, creating a creamy and zesty concoction that's perfect for dipping tortilla chips or crusty bread, making it a crowd-pleasing party favorite.

Made with:
Chorizo

5 15 20

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Ingredients:

1/2 lb. Polidori Chorizo sausage casings removed
1 small White onion diced
14 ounces Canned tomatoes diced and undrained
8 ounces Cream cheese
8 ounces Pepperjack cheese grated
1/4 cup Milk
1/2 tsp. Paprika
1/2 tsp. Cumin
Pico de Gallo for garnish (optional)

Directions:

In a large skillet over medium-high heat, cook the Polidori Chorizo and diced onion together until onion is translucent and sausage is cooked through and browned. It may be necessary to drain some of the fat from the sausage.
Add all remaining ingredients and stir to combine until cream cheese and grated cheese is completely melted through.
Add garnish, if using, and serve warm with tortilla chips. Refrigerate any leftovers.

Where to buy

Buy Polidori online

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The Real Dill Pickle Brine Italian Sausage Stuffing

The Real Dill

Elevate your stuffing game with The Real Dill Pickle Brine Italian Sausage Stuffing recipe. This unique twist on a classic dish combines the tangy goodness of pickle brine with savory Italian sausage, creating a flavorful and unforgettable side dish that's sure to be a hit at your next feast.

Made with:
Mild Italian Links

30 40 1 20

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Ingredients:

16 oz Day-old bread cut into 1-inch pieces
1 tbsp Extra-virgin olive oil
1 lb Polidori Mild Italian Sausage casings removed
1/3 cup Unsalted butter
1 cup Yellow onion finely chopped
1 cup Celery chopped
1/2 cup Flat-leaf parsley chopped
1 tbsp Fresh rosemary chopped, no stems
1 tbsp Fresh sage chopped
1/2 tsp Sea salt (or more to taste)
2 cups Brine from The Real Dill Caraway Garlic Dill pickles
1 whole Egg whisked

Directions:

Preheat oven to 350 degrees F.
Place the cubed bread on a baking sheet. Bake for 7-10 minutes, or until dried and toasted. They should be golden brown. Transfer the bread cubes to a very large bowl.
Add 2 cups of pickle brine to a large sauce pan. Heat on medium-low.
Meanwhile, in a large skillet heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. I didn’t find ground sausage so I bought sausage in the casing and removed it from casing before browning it. Use ground sausage if you found it.
In another skillet, add the other part of oil and butter (I used vegan butter sticks to keep it dairy-free)in medium heat.
When it is heated up, add the onions, celery, parsley, sage, rosemary or thyme. Add just a dash of salt and pepper, if you like. Saute over medium heat for 10 minutes, until the vegetables are softened.
Add the browned sausage, toasted bread to a large bowl. Next, add in the onion mixture.
Add in one cup of the brine. With a large spoon, gently stir the ingredients together. Add in the whisked egg. Gradually add the remaining brine 1/4 cup at a time until the stuffing is wet. With each addition, gently stir and pat the stuffing ingredients together. Take care not to over mix it, you’re just combining it all together. The goal is to have it wet, but not soaked and drippy. You may need the whole 2nd cup of brine and you may need less. You may even need a little bit more than a full 2 cups of brine.
When the brine is soaked in and combined, spoon the stuffing into a 2qt. baking dish (or 9×12-inch baking dish); then cook for 30-40 minutes, or until it's heated through and golden brown on top. Check it at about 25 minutes and if it seems to be browning too much, cover with foil paper. I baked mine a full 40 minutes. Every oven is different. You may even need to bake it a few minutes longer to get that nice golden brown and have the inside fully heated through.
Remove from the oven. Sprinkle with additional parsley, then serve.

Where to buy

Buy Polidori online

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Polidori Sausage and Apple Stuffing

King Arthur Baking Company

Celebrate the flavors of the season with Polidori Sausage and Apple Stuffing. This delectable stuffing combines the savory goodness of Polidori sausage with the sweet, tart notes of apples and aromatic herbs, resulting in a mouthwatering side dish that's perfect for your holiday table.

Made with:
Mild Italian Links

30 1 1 30

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Scale this recipe:

Ingredients:

1 lb. Sourdough bread cubed
1 tbsp Vegetable oil
1 lb Polidori Mild Italian Sausage removed from casings
1 1/2 cup Onion finely diced
2 cup Celery chopped
2 cup Granny Smith apples peeled and chopped to 1/2" pieces
4 tbsp Unsalted butter melted
1 cup Chicken or vegetable stock
1 tsp Salt
1/2 tsp Black pepper
1 tbsp Dried parsley (or 1/4 cup chopped fresh parsley)
3 large Eggs beaten

Directions:

Preheat the oven to 350°F. Butter a 2-quart casserole pan or 9" x 13" pan.
Place the bread cubes into a large bowl, and set aside.
Heat the vegetable oil in a large frying pan over medium-high heat.
Brown the sausage meat, breaking it up with a spoon until it's completely cooked through, about 8 to 10 minutes.
Transfer the cooked sausage to the bowl with the bread cubes, leaving the hot fat in the pan. Toss the bread with the sausage until the two are evenly incorporated.
Return the pan to the heat and add the onion, celery, and apple. Cook until the onions are translucent and everything has softened.
Transfer the vegetable mixture to the bread cubes/sausage, stirring to incorporate.
Stir in the butter, stock, salt, pepper, and parsley, mixing thoroughly.
Stir in the beaten eggs. Transfer the stuffing to the prepared pan.
Bake the stuffing for 50 to 60 minutes, until the top is crunchy and sizzling.
Remove the stuffing from the oven. Allow it to cool for 5 to 10 minutes before serving.

Where to buy

Buy Polidori online

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Category: Appetizers

Polidori Chorizo Cheese Dip

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