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Smigelski Kielbasa

Smigelski KielbasaSmigelski KielbasaSmigelski Kielbasa

Welcome to Smigelski Kielbasa

Welcome to Smigelski KielbasaWelcome to Smigelski Kielbasa

Sausage and Apple Crepes

Directions

  

Directions

  1. 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.
  2. Mix cream cheese      and 1 tablespoon powdered sugar until well blended.
  3. Spread cream      cheese mixture down centers of crepes, top with apples. Roll up. Sprinkle      with remaining 1 tablespoon powdered sugar. Serve warm.

Ingredients

  

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

 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

  

Directions

  1. 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.
  2. Cook sausage in      large skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly      cooked, stirring frequently. Remove from skillet; set aside.
  3. 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.
  4. Roll out      reserved pie crust trimmings on lightly floured surface. Use cookie      cutters to cut into decorative shapes; arrange over filling.
  5. 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

  

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

  

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Pour into lightly greased      10X6-inch baking dish. Cover with foil; refrigerate overnight.*
  5. 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.
  6. 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.
  7. Let stand 10 minutes before      cutting into 8 servings.
  8. Cook's Tip: *To serve same day.      Refrigerate casserole for 30 minutes before baking and bake as directed      above.

Ingredients

  

Ingredients

· 1 package bulk Maple sausage 

· 1 can cinnamon rolls with icing (8 rolls)

· 4 eggs

· 2 cups milk

· 1 teaspoon vanilla

Photo Gallery

Sausage and Apple Crepes

  

Italian Sausage Stuffed Shells

 Cheese Potato & Smoked Sausage Casserole 

  

Beer braised brats with onions and beer cheese 

  

Sausage, Mushroom, and Cranberry Tart

sausage-cinnamon-roll-casserole


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