Polidori Brat Mummies

Polidori Bratwurst Mummies are a fun and spooky twist on the classic bratwurst. These creative treats wrap Polidori bratwursts in strips of pastry to resemble mummies and make for a ghoulishly delicious addition to your Halloween festivities.

Made with:
Bratwurst Links

20 20 40

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Ingredients:

1 lb. Polidori Bratwurst (4 links)
1 sheet Puff pastry cut into strips

Directions:

Wrap Bratwurst links in puff pastry and cook at 400º until brats reach and internal temperature of 165º, about 20 minutes. Use dots of ketchup or mustard to make eyes.

Where to buy

Buy Polidori online

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Polidori Sausage-&-Mac-O-Lanterns

Food Network

Polidori Sausage-&-Mac-O-Lanterns are a whimsical and delicious Halloween dish that combines the flavors of Polidori sausage and macaroni and cheese inside carved bell peppers to resemble jack-o'-lanterns. These festive creations are a fun way to bring a taste of Halloween to your dinner table.

Made with:
Hot Italian Links

20 20 40

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Ingredients:

1 lb. Polidori Hot Italian Sausage casings removed
6 whole Orange bell peppers
8 oz. Elbow macaroni
1.25 cups Half-and-half
8 oz. Cream cheese at room temperature
4 oz. Mild Cheddar cheese shredded (about 1 cup)

Directions:

Fully cook Polidori Hot Italian Sausage in frying pan, breaking up into small pieces. Drain oil and set aside.
Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.
Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.
Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don't rinse the pasta).
Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.
Off the heat, add the macaroni and reserved sausage to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.

Where to buy

Buy Polidori online

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Polidori Italian Sausage, Gnocchi and Tomato Soup

Gimmesomoven.com

Warm up with the comforting flavors of Polidori Italian Sausage, Gnocchi, and Tomato Soup. This hearty soup combines the savory notes of Italian sausage with soft gnocchi and a flavorful tomato broth, making it a satisfying and flavorful meal, perfect for chilly days.

Made with:
Mild Italian Links

10 20 30

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Ingredients:

1 lb. Polidori Italian Sausage (Hot or Mild) casings removed
1 tbsp Olive oil divided
1 medium White onion diced
2 large Carrots diced
3 stalks Celery diced
2 Bell peppers (red, orange or yellow) diced
5 cloves Garlic peeled and minced
1/2 cup Dry red or white wine
4 cups Chicken stock
2 15-ounce cans Tomato sauce
1 15-ounce can Diced tomatoes
1 tbsp Italian seasoning
1 tsp Crushed red pepper flakes more to taste
2 large handfuls Fresh baby spinach or roughly chopped kale
Optional toppings: freshly-grated Parmesan cheese, finely-chopped fresh parsley or basil

Directions:

Brown the sausage in a large stockpot over medium-high heat — crumbling it with a spoon as you go — until it is cooked through. Use a slotted spoon to transfer the sausage to a separate plate, leaving behind about 1-2 tablespoons of grease in the pot. (Remove any excess grease, or add a little bit of olive oil if there is not enough remaining.)
Add the onion and sauté for 3 minutes, stirring occasionally. Add the carrots, celery, bell peppers, garlic, and sauté for 5 more minutes, stirring occasionally.
Add in the wine, and use a wooden spoon to deglaze the pot (scraping up those delicious brown bits that get stuck to the bottom). Add in the chicken stock, tomato sauce, diced tomatoes, Italian seasoning, red pepper flakes, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 5-10 more minutes, or until the vegetables are completely tender.
Add in the cooked sausage, gnocchi and spinach (or kale), and cook for 5-7 minutes, stirring occasionally, or until the gnocchi begin to float and are cooked through. Taste and season with salt and pepper (and/or extra crushed red pepper flakes) as needed.
Serve immediately, sprinkled with your desired toppings.

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Category: Main Course

Polidori Brat Mummies

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Polidori Sausage-&-Mac-O-Lanterns

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Polidori Italian Sausage, Gnocchi and Tomato Soup

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