Polidori Kabrats

Polidori Kabrats are a delightful and convenient twist on the classic bratwurst. These flavorful sausages are skewered, making them easy to grill or cook over an open flame, resulting in a deliciously charred and smoky taste that's perfect for outdoor gatherings and barbecues.

Made with:
Bratwurst Links

30 20 50

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Ingredients:

4 whole Polidori Hatch Green Chile Brats Cooked and cut into 4 pieces each
1 whole Red pepper Cut into large cubes
1 whole Green pepper Cut into large cubes
8 whole Yukon Gold potatoes Cooked and sliced in half

Directions:

Alternate items onto 4 metal skewers.
Grill at 450 degrees on ALL sides until caramelized and peppers are roasted.
Glaze as desired during the last 3-4 minutes of cooking.
Carefully use heat-resistant gloves or tongs to remove the skewers.
Let cool for 3 minutes and DEVOUR!

Where to buy

Buy Polidori online

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Savory Bread Pudding with Italian Sausage, Arugula, and Parmigiana Reggiano

Savory Bread Pudding with Italian Sausage, Arugula, and Parmigiano Reggiano is a delectable dish that combines the rich flavors of Italian sausage, peppery arugula, and the nutty goodness of Parmigiano Reggiano cheese in a comforting bread pudding. This savory twist on a classic dessert is a culinary delight, offering a delightful blend of textures and tastes that make it a memorable meal.

Made with:
Mild Italian Links

30 30 1

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Ingredients:

Butter for greasing pan
1 lb. Polidori Italian Sausage
1 large Onion finely chopped
4 teeth Garlic
2 oz. Sherry wine
4 oz. Arugula
1 1/2 tsp. Kosher salt
6 large Eggs
1 cup Heavy cream
1 cup Chicken stock
12 oz. Stale rustic bread cut into 1-inch cubes (about 4 cups)
1 cup Shaved Parmigiana Reggiano plus more for topping
1 tbsp. Fresh thyme leaves
1 tsp. Fresh rosemary chopped

Directions:

Grease baking dish and set aside.
Brown sausage in skillet, add onions, saute lightly till translucent, finish with garlic, cook for 1 min. Add sherry and remove from heat to cool.
Combine eggs, cream and stock in mixing bowl. Season with salt. Whisk till combined.
Toss all ingredients in large mixing bowl, making sure not to break up bread cubes.
Add to prepared baking pan, cover and hold for 4-24 hours.
Bake at 375 degrees for 30 minutes. Top should be browned and inside should be fully cooked but moist. Put back in for 10-15 mins if not done.

Where to buy

Buy Polidori online

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Cheesy Potato Gnocchi and Hot Italian Sausage Bake

Cheesy Potato Gnocchi and Polidori Hot Italian Sausage Bake is a hearty and indulgent dish that marries the creamy goodness of potato gnocchi with the spiciness of Polidori Hot Italian Sausage, all baked to golden perfection with plenty of cheese. This flavorful combination creates a comforting and satisfying meal that's perfect for those craving a cheesy, savory treat.

Made with:
Hot Italian Links

20 45 1 5

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Ingredients:

14 oz. Pappardelle’s Potato Gnocchi
1/3 cup Pappardelle’s Superfood Kale Pesto
1 lb. Polidori Hot Italian Sausage removed from casing
4 tbsp Butter
4 tbsp Flour
3 cups Milk
1 large pinch Garlic powder
5 oz. Roasted tomatoes
2/3 cup Parmesan cheese
1 1/2 cup Mozzarella cheese
Salt and pepper, to taste

Directions:

Preheat oven to 350º F. Bring a large pot of water to a gentle boil. Add frozen gnocchi to boiling water, stirring occasionally. Cook for 2-3 mins., or until gnocchi floats. Remove from water with a slotted spoon and set aside
While water is warming up, heat a non-stick sauté pan over medium heat. Add sausage to pan and using a spatula, break sausage into crumbles. Cook for about 5 mins. or until cooked through and crispy. Remove from pan and set aside.
Place a large heavy-bottomed pot over medium heat. Add butter and let melt. Stir in the flour and cook, stirring occasionally, for about 2 mins., or until paste bubbles and no longer smells like flour. Add milk, continuing to stir. Bring to a gentle boil. Lower heat to medium-low and stir until béchamel is thick enough to coat the back of a wooden spoon. Season with garlic powder and salt & pepper. Remove from heat.
Combine cooked gnocchi, sausage and béchamel in a large bowl. Add kale pesto, roasted tomatoes, Parmesan, and 1 cup mozzarella. Stir until combined.
Transfer gnocchi mixture to an oven safe dish or skillet. Cover with foil and bake for 20 mins. After 20 mins., uncover and sprinkle remaining 1/2 cup of mozzarella on top. Bake for another 10-15 mins., or until cheese is melted and dish is bubbly. Let sit for 5 mins. before serving. Enjoy!

Where to buy

Buy Polidori online

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Category: Main Course

Polidori Kabrats

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Savory Bread Pudding with Italian Sausage, Arugula, and Parmigiana Reggiano

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Cheesy Potato Gnocchi and Hot Italian Sausage Bake

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