Hertel Meats: Fresh Pork Products

Recipes Cooking Instructions > Whole, Portioned or Half Ham Pork Shoulder Picnic Whole Boneless Ham E-Z Carve (Semi-Boneless) Carving Instructions > Whole Ham Shank Half/Portion Ham Butt Half/Portion Ham Whole Boneless E-Z Carve (Semi-Boneless) Entertaining Tips Garnishing Tips Serving Sizes Handling	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.
	Hertel’s Fresh Sausage and Vegetable Stir Fry 1 large pkg Hertel’s fresh Pork or Breakfst Sausage 2 cloves garlic, crushed 4 carrots thinly sliced 1 tbsp (15 ml) cornstarch 1 cup (250 ml) fresh mushrooms, sliced 2 cups (500 ml) coarse shredded cabbage 4 green onions cut into 1⁄2 inch (1 cm) pieces 2 tbsp (25 ml) Worcestershire sauce 2 tsp (10 ml) ground ginger 1 cup (250 ml) broccoli pieces 2 tbsp (25 ml) soy sauce *Try the same recipe using Teriyake sauce instead of soy and Worcestershire.
	Cut Hertel’s sausage into bite size pieces. Brown over medium heat in heavy skillet with garlic. Discard garlic and drain most of the liquid. Turn heat to high, add ginger and carrots and cook for 3 minutes or until tener crisp. Add cabbage and green onion and cook until cabbage is wilted. Combine remaining ingredients and add to skillet. Stir constantly until mixture is thickened. Serve over hot cooked rice or noodles.
	Hertel’s Bacon and Tomato Wrap Lite mayonnaise 1 large tomato, chopped Romaine lettuce, chopped 4 10 inch plain or flavoured flat bread wraps Fry Hertel’s nitrite-free Bacon until desired crispness
	Spread mayo on flat bread and top with other ingredients. Wrap and enjoy!
	Hertel’s Fruity Bacon Wrap 12 strips Hertel’s Nitrite-Free Bacon 4 10 inch plain or flavoured flat bread wraps Lite cream cheese 1 cup (250 ml) drained chopped fresh or canned pineapple 1 large avocado, slice and dipped in lemon juice Fry Hertel’s nitrite-free Bacon until desired crispness
	Spread cream cheese on flat bread and top with other ingredients. Wrap and enjoy!
	Hertel’s Sausage Macaroni Bake 1 large package Hertel’s Fresh Sausage 1 1⁄2 cups (250 g) elbow macaroni 2 tbsp (25 ml) chopped green pepper 2 tbsp (25 ml) chopped pimento (optional) 1 10 oz (284 ml) can cream of chicken soup 1⁄2 cup (125 ml) grated cheddar cheese
	Cut Hertel’s sausage into chunks and brown. Cook macaroni in boiling water, drain and combine with remaining ingredients. Place in 2 qt (2 l) casserole dish and bake for 30 minutes @ 325 F.
	Hertel’s Pizza Buns 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
	Brown Hertel’s sausage, drain liquid and chop. Add water, ketchup, seasonings and heat thoroughly. Spread on toasted buns, top with cheese, pineapple and other toppings as desired. Place under broiler until cheese melts.
	Hertel’s Italian Spaghetti 1 large package Hertel’s Fresh Sausage 1 onion 1 clove garlic 1 28 oz (796 ml) can Italian style tomato sauce 1 28 oz (796 ml) can tomatoes
	Remove Hertel's sausage from casing. In a large heavy skillet brown sausage with chopped onion and garlic. Add tomotoes and tomato sauce, bring to a boil, reduce heat and simmer for 1 hour or more. Serve over pasta.
	Hertel’s Sausage & Beans 1 large package Hertel's Fresh Sausage 1 large onion, chopped 2 19 oz (540 ml) cans beans with pork 1/2 cup (125 ml) ketchup 1 tbsp (15 ml) Worcestershire sauce 2 tbsp (25 ml) brown sugar 2 tbsp (25 ml) vinegar 1 tsp (5 ml) mustard
	Brown Hertel’s sausage with onion and drain liquid. Cut sausage into small pieces and combine with remaining ingredients. Bake in a casserole dish for 45 minutes @ 350 F.
	Hertel’s Sausage Porcupines 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
	Hertel’s Sunshine Chops 1 or 2 pkg Hertel’s Smoked Pork Chops 19 oz (540 ml) crushed pineapple with juice 28 oz (796 ml) sauerkraut, drained 1 cup (250 ml) grated carrot (optional)
	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.
	Hertel’s Apple-Kraut Cottage Roll 1/2 Hertel’s Smoked Cottage Roll 28 oz (796 ml) sauerkraut 1 apple, chopped 1 small onion, chopped 2 tbsp (25 ml) brown sugar 1 tsp (5 ml) caraway seed (optional)
	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).
	Hertel’s Hearty Hock & Bean Soup 1 Hertel’s Smoked Pork Hock 8 cups (2L) water 1/2 cup each dried red kidney, white kidney & pinto beans (or substitute canned mixed beans & reduce water & cooking time by half) 1/4 cup chopped onion 3 tbsp Worcestershire sauce 1 bay leaf 2 cups diced carrots Salt & pepper
	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.
	Hertel’s Green Pea Soup 1 Hertel’s Smoked Pork Jowl 8 cups (2L) water 1 lb (.45kg) dried split green peas 1 cup grated carrot 1 cup chopped celery 1 large onion 2 tsp marjoram salt & pepper to taste Sour Cream
	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.
	Hertel’s Bacon & Bean Bake 1 whole piece bacon 1 lb (.45kg) dried navy or pinto beans soaked overnight 2 medium onions, chopped 1/2 cup molasses 1/4 cup brown sugar 1 tsp salt 1 tsp dry mustard 1/4 tsp pepper Boiling water
	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.