Smigelski Kielbasa

712 North 2nd Avenue, Alpena, Michigan 49707, United States

989-356-4301

Smigelski Kielbasa

Welcome to Smigelski Kielbasa

Sausage and Apple Crepes

Directions

Melt butter in large skillet over MEDIUM heat. Stir in brown sugar and cinnamon. Add apples; stir. Cook 5-7 minutes or until apples are slightly softened and sugar is dissolved, stirring frequently. Remove from heat; stir in sausage.
Mix cream cheese and 1 tablespoon powdered sugar until well blended.
Spread cream cheese mixture down centers of crepes, top with apples. Roll up. Sprinkle with remaining 1 tablespoon powdered sugar. Serve warm.

Ingredients

1/2 package bulk sausage
1 tablespoon light brown sugar
½ teaspoon ground cinnamon
2 medium tart baking apples, peeled, cored, thinly sliced (2 cups)
2 tablespoons butter or margarine
4 ounces cream cheese, softened
2 tablespoons powdered sugar, divided
6 ready-to-serve crepes (9 inch)

Italian Sausage Stuffed Shells

Directions

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
Step 2 Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
Step 3 Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
Step 4 Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
Step 5 Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

Ingredients

Ingredients

1 (16 ounce) package jumbo pasta shells
3 teaspoons vegetable oil, divided
1 pound bulk Italian sausage
1 (16 ounce) package finely shredded mozzarella cheese, divided
1 teaspoon dried Italian seasoning, plus more for garnish if desired
1 (24 ounce) jar prepared marinara sauce

Cheese Potato & Smoked Sausage Casserole

Directions

Directions

In a large skillet over medium-low heat, sauté sausages with 1-2 tablespoons of olive oil, turning and stirring until they have browned a bit.

Lightly spray a 9×13″ baking dish with non-stick cooking spray. Transfer the cooked potatoes and sausage to the baking dish, stirring just until evenly distributed.

Increase the heat to medium and add the butter to the pan. When it has melted, whisk in the flour. Let cook for about a minute, whisking constantly, to remove the flour taste. Slowly add half and half, 1/4-1/2 cup at a time, whisking constantly until evenly incorporated. Continue cooking until thickened.

Stir in Velveeta, paprika, salt and pepper, stirring occasionally until completely melted and sauce is smooth.

Pour cheese sauce evenly over potatoes and meat. Sprinkle grated cheese evenly over the top.

Bake at 350 degrees for 35-45 minutes, or until potatoes are fork tender and casserole is golden on top.

Ingredients

Ingredients

3 cups peeled and cubed russet potatoes, boiled until tender but not mushy.

1 lb. sliced smoked sausage boiled until tender but not mushy

4 tablespoons butter

4 tablespoons flour

2 cups half and half or milk

Salt and pepper to taste

1/2 lb. Velveeta cheese, cubed

1/2 cup grated sharp cheddar cheese

1/4 teaspoon smoked paprika

Beer braised brats with onions and beer cheese

Directions

Heat Grill

Pour beer and sliced onions into a medium pot and bring to a simmer over high heat.

Add brats to the pot, reduce heat to low, and simmer until just cooked through, about 10 minutes. Transfer brats to the grill, and cook until they’re well browned on all sides, about turning often.

Let the rest of the beer and onions continue to simmer while the brats cook on the grill.

Remove 1 cup of the beer and pour into another pot.

In the new pot bring the beer back to a simmer and stir in cream cheese, ranch seasoning and cheese until smooth.

Top the brats with some of the beer braised onions and spoon the cheese sauce over everything. Serve immediately.

Ingredients

INGREDIENTS

24 ounces Lager, Pilsner Beer, or beer of your choice
1 Large Onion, Halved and Cut In 1/4-Inch Slices
Uncooked Brats your choice of flavor
Brat Or Hoagie Rolls
1 cup Cream Cheese
1 Tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
2 cups Shredded Cheddar Cheese

Sausage, Mushroom, and Cranberry Tart

Directions

Preheat oven to 450°F. Press pie crust onto bottom and up side of 9-inch fluted tart pan with removable bottom; trim edge, reserving trimmings. Prick bottom of crust with fork. Bake 10-12 minutes or until golden brown. Cool. Reduce heat to 375°F.
Cook sausage in large skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently. Remove from skillet; set aside.
Melt butter in same skillet. Add mushrooms; cook 5 min. or until tender, stirring occasionally. Place in large bowl. Add eggs, cheese, ½ cup cranberries, cream, parsley and sausage mixture; mix well. Pour into tart shell.
Roll out reserved pie crust trimmings on lightly floured surface. Use cookie cutters to cut into decorative shapes; arrange over filling.
Bake 25-30 minutes or until knife inserted in center comes out clean. Top with onions and remaining cranberries. Cut into 8 wedges to serve.

Ingredients

1 package bulk Kielbasa
1 refrigerated pie crust
3 tablespoons butter
1 ½ cups sliced fresh button mushrooms
1 ½ cups sliced fresh baby Portobello mushrooms
2 eggs, lightly beaten
1 ½ cups (6 ounces) shredded Gruyere or Swiss cheese
¾ cup dried cranberries, divided
½ cup whipping cream
3 tablespoons minced fresh parsley
2 green onions, thinly sliced

Sausage Cinnamon Rolls

Directions

Preheat oven to 350 degrees. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Reserve 1/2 cup cooked sausage crumbles; set aside.
Open can of cinnamon rolls and refrigerate icing. Separate dough into 8 cinnamon rolls; cut each roll into 4 pieces. Place on a greased baking sheet and bake 12-15 minutes or until golden brown. Cool.
Beat eggs, milk and vanilla in large bowl with wire whisk until well blended. Stir in remaining sausage (minus 1/2 cup). Gently fold in cinnamon roll pieces.
Pour into lightly greased 10X6-inch baking dish. Cover with foil; refrigerate overnight.*
To serve: Bake, covered at 325 degrees for 30 minutes. Remove foil and continue baking for 15 minutes or until knife inserted in center comes out clean and cinnamon rolls are golden brown.
Cook and stir remaining 1/2 cup sausage over medium heat for 5 minutes or until crispy. Spread reserved frosting on casserole and sprinkle with remaining sausage crumbles.
Let stand 10 minutes before cutting into 8 servings.
Cook's Tip: *To serve same day. Refrigerate casserole for 30 minutes before baking and bake as directed above.