Toad in the Hole

1 package British bangers
2 eggs
1 cup milk
1 cup flour
1 tsp. salt

Heat oven to 450 degrees. Cut the bangers in half and place in 8” square baking pan. Place in oven while it is heating up. After about 15 min. turn sausages. Cook another 10 min.

Whisk the two eggs, add milk and mix well. Add the flour and salt and whisk until well blended. Remove pan with sausages from oven and pour mixture over. Try to distribute the sausages evenly around the pan. Return to oven and continue baking for 20 min. The end result will be a nicely risen Yorkshire pudding with crispy edges. Serve immediately with a side of peas.

Hertel's Cottage Roll Recipe

Servings: 4

1 Hertel's Cottage Roll
1 medium onion, chopped
5 carrots, peeled and sliced in 2 inch lengths
5 medium potatoes, peeled and cut in quarters
2 cups largely chopped cabbage (optional) Place cottage roll in roasting pan or crockpot. Surround it with potatoes, carrots, onion and cabbage if you like. You can add as many as will fit or what you need for supper or use any size cottage roll that will fit. Sprinkle with pepper and cover roast 3/4 with water. Cover and Bake at 300 degrees for 3 hours or in crockpot on high 6 hours or low 8-10 hours. Cottage roll should fall apart like a pot roast. Serve with mustard (dijon is my favorite). The leftover stock can be spiced up as a gravy or makes a great bean or pea soup base.

Hertel's Slow Roasted Pork Shoulder Picnic

Servings: 8-10

1 Hertel's bone-in, rind-on fresh pork picnic shoulder (6 to 7 lb.)
1 head garlic (2 1/2 oz.)
1 tablespoon coarse salt
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon fresh-ground pepper
1 onion (10 oz.), peeled and sliced
1 carrot (4 oz.), rinsed and sliced
1/2 cup oloroso or cream sherry
4 cups fat-skimmed chicken broth
1/4 teaspoon dried hot chile flakes
1 1/2 teaspoons sherry vinegar or balsamic vinegar

1. Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Separate and peel garlic cloves. In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper). Rub garlic paste all over roast. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.
2. Roast in a 450 degree oven (see notes) until deep golden brown, 40 to 45 minutes.
3. Remove pan from oven and scatter onion and carrot slices around pork. Pour 1/4 cup sherry and 2 cups broth into pan. Add chile flakes. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170° to 175°, 8 to 9 hours (do not insert thermometer before the last hour of roasting). If pork is done before you're ready to serve, reduce oven temperature to 160° and hold in oven up to 4 hours.
4. About 30 minutes before serving, transfer pork to a carving board. (For extra-crisp pork skin cracklings, see notes.) Cover pork loosely and set in a warm place. Pour the remaining 1/4 cup sherry and 2 cups broth into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (discard vegetables); you should have 1 to 1 1/3 cups drippings. Skim off and discard fat. Stir in vinegar.
5. Lift skin off pork and cut it into bite-size chunks or strips; pile on a platter. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.

NOTES: Monitor oven temperature with a thermometer before starting, and adjust temperature as needed. If you hold the roast in the oven after it is done, check to see if oven is still on after 12 hours of continuous use; some ovens turn off automatically. A convection oven is not recommended. For extra-crisp cracklings, pull skin off cooked pork, separate into bite-size pieces, and place in a shallow pan. Bake in a 400° oven until crisp and puffy, about 10 minutes.

Hertel's Bone-In Ham Cooked in Beer

Servings: 30

1 Hertel's bone-in ham
1 (20 ounce) can sliced pineapple
2 (12 fluid ounce) cans beer Preheat oven to 325° F (165° C). Grease an 18 quart roasting pan. Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan. Bake 6 to 8 hours, or until cooked through. Remove the pineapple rings and let sit 15 minutes before slicing.

Tangy Honey Glazed Ham

Servings: 20

1 Hertel’s smoked bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves Preheat oven to 325° F (165° C). Place ham in a roasting pan. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Italian Sausage Soup

Servings: 6

1 package Hertel’s Hot or Mild Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

BBQ Pork for Sandwiches

Servings: 12

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will. Preheat oven to 350° F (175° C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce. Bake in the preheated oven for 30 minutes, or until heated through.

Hertel's Hot Italian Potato Salad

1 lg pkg Hertel’s Hot of Mild Italian Sausage
4 lb red potatoes, scrubbed
3 tbsp (40 ml) vegetable oil
3/4 tsp (3 ml) freshly ground pepper
1 tbsp (15 ml) Dijon mustard
1/2 cup (125 ml) finely chopped red onion
4 hard cooked eggs (optional)
1/2 cup (125 ml) cider vinegar
1 1/2 tsp (7 ml) salt
1/2 cup (125 ml) milk
1 1/2 cups (375 ml) diced celery
2 tbsp (25 ml) chopped parsley
1 cup mayonnaise (or substitute 1/2 cup low fat mayo and 1/2 cup lite sour cream) Boil potatoes until tender when pierced with a sharp knife and drain. Meanwhile, in a large bowl, whisk vinegar, oil, salt and pepper until blended. Brown Hertel’s sausages over medium heat until cooked through. While potatoes are still warm, cut into 3⁄4 inch chunks and stir gently into vinegar mixture. In a small bowl, whisk mayonnaise, milk and mustard until blended. Pour over potatoes. Add celery, red onion, parsley and sausage. Mix together gently. Serve warm or refrigerate overnight. Garnish with quartered hard-cooked eggs and more parsley if desired.

1 large package Hertel’s Fresh Sausage
1⁄2 cup (125 ml) ketchup
1⁄4 cup (50 ml) water
1⁄2 tsp (2ml) oregano
1⁄4 tsp (1 ml) salt
pineapple tidbits
mozzarella cheese
toasted buns

1 large package Hertel’s Fresh Sausage
1⁄2 cup (125 ml) uncooked rice
1 10 oz (284 ml) can tomato soup
2/3 soup can of water
1 tbsp (15 ml) chopped onion
1 tbsp (15 ml) chopped green pepper

Remove Hertel’s sausage from casing and mix with rice. Form into 1/2 inch balls and place in baking dish. Combine remaining ingredients and pour over top. Bake uncovered for 50 – 60 minutes @ 350 F

Place chops in casserole dish or slow cooker. Mix together pineapple, sauerkraut and carrot if desired and pour over chops. Cover and bake @ 325F (160C) 45 minutes or slow cook on low 6-8 hours.

Mix together all ingredients in deep casserole or slow cooker and place cottage roll on top. Cover and bake @ 325F (160C) 1 hour, basting frequently with sauerkraut juice, or slow cook on low 6-8 hours (no basting required).

Combine all ingredients except carrots in large pot & bring to boil. Reduce heat, cover & simmer 2 hours. Add carrots, cover & continue simmering until beans are tender (about 1 hour). Remove skin (& fat if desired) from hock, chop meat & return to pot. Adjust seasoning with salt & pepper if required and serve.

Combine all ingredients except sour cream in large pot and bring to boil. Reduce heat, cover & simmer until tender (2-4 hours). Remove skin (& fat if desired) from jowl, dice & return to pot. Adjust seasonings if required, add dollop of sour cream as garnish and serve.

Cover beans with water and soak overnight. Drain beans, cover with fresh water & bring to a boil. Reduce heat and simmer, uncovered, 1 hour. Drain and place beans and onions in bean pot or deep casserole. Cut piece bacon into 5 or more pieces and bury in beans. Combine next five ingredients in measuring cup, fill to one cup level with water, stir and pour over beans. Add enough boiling water to completely cover beans and bake covered @ 250F (125C) for 8 hours. Remove cover during last hour of baking.