Pavlov’s dog KNEW he was getting Meyer’s Sausage
(If Pavlov’s dog doesn’t ring a bell, email us at greggm@elginsausage.com and we’ll ‘splain it to you)

A dash of this, a pinch of that. Yup, we know better than anyone that the best tasting recipes are born from trial and error. So feel free to have some fun. And if you hit on something extra special, let us know. We’ll be glad to post your recipe on our website for all to enjoy.

In the meantime, enjoy our family’s time-tested recipes. In fact, feel free to serve ‘em up and claim ‘em as your own. We won’t tell.

Martin's Meyer’s Chili (winner of the 1st Annual Meyer's Recipe Contest)
1/2 lb Meyer's brisket diced
2 lbs Meyers hot sausage diced
3 cans of black beans rinsed and drained
3 cans pinto beans
3 cans of red kidney beans rinsed and drained
3 cans of dark red kidney beans rinsed and drained
4 cans of diced tomatoes 2 cans of stewed tomatoes
2 small cans of tomatoes paste
1 bottle of Meyer's BBQ sauce (any kind)
1 small can of green chillies diced and drained (optional)
2 japenos peppers diced (optional)
3 green bell peppers diced
3 red bell peppers diced
2 medium red onions diced
1 large yellow onion diced
1/2 cup chili powder
3 Tbsp cayenne pepper
3 Tbsp ground cumin
3 Tbsp garlic powder
3 Tbsp onion powder
3 tbsp red pepper flakes
1/4 cup brown sugar
2 Tbsp oil
1 bottle of beer

In a large saute pan or frying pan heat 1 tbsp of oil. Add the Meyers sausage and brisket, cook until brown. Remove from frying pan and put into a large stock pot. Add the remaining tbsp of oil to frying pan and add the bell peppers and onions. Cook until tender.

Remove vegetables from heat and add to the stock pot. Add the tomatoes and bring to a boil. Turn heat to low medium. Stir in the beans one can at a time. When all the beans are added, stir in all the dry ingredients. Cook on low medium heat for an hour stirring occasionally. After an hour turn the heat to a simmer and then simmer for half an hour. Add the BBQ sauce and beer. If it is too thick add more beer to the mixture. If it is too thin add one more can of tomato paste. Simmer for another 30-45 minutes.

After the 30-45 minutes are over, turn the heat off remove from heating source serve in a bowl with your favorite toppings like shredded cheddar cheese, sour cream and crackers. Freeze the leftovers or save for chili dogs.

Meyer’s Sausage & Potato Casserole
1 1/2 lbs. Meyer’s Sausage
4 large potatoes
1 medium onion
1/2 cup wine (red or white)
1 tbsp. Parsley flakes
salt & pepper to taste

Cut sausage into 1” slices, brown and drain. Slice potatoes and onion. Place sausage and potatoes and onions in a deep dish casserole. Sprinkle salt and pepper over onion and potatoes. When all is in casserole, pour wine over evenly. Sprinkle Parsley flakes between potatoes. Cover with foil tightly. Bake in a 300 degree oven for about 1 1/2 hours. Do not uncover during baking. 

Sweet & Sour Sausage
2 lbs. Meyer’s Sausage
12 oz. grape jelly
10 oz. mustard
2 tbsp. Worcestershire Sauce
2 tbsp. Brown sugar

Bake sausage in a 400 degrees oven for 35 minutes. Place ingredients in crock pot or saucepan and simmer until completely dissolved, stirring often. Cut cooked sausage into bite-sized pieces and dip in sauce for snack or delicious appetizers.

Breakfast Muffins
12 oz. cooked Meyer’s Sausage
1 1/2 cups biscuit mix
1/2 cup cornbread mix (substitute jalapeño for spicy mix)
1 cup grated cheddar cheese
1 tbsp. dry minced onions
3/4 cup milk
1 egg

Put biscuit and cornbread mix in bowl. Add egg, milk and onion and beat until batter is smooth. Chop cooked sausage into 1/4 pieces and add with cheese. Stir into batter. Drop mix into sprayed muffin pan. Bake for 25 minutes at 400 degrees. Makes about 18 muffins.

Meyer’s Sausage Tortilla Bake
1 lb. 8 oz. Meyer’s Garlic Sausage
12 flour tortillas
2 medium onions finely sliced
1 lb. shredded cheddar cheese
1 large can of chili OR 2 cups homemade chili

Cut 6 sausage links in half length-wise. Put one sausage on each tortilla. Sprinkle onion and cheese in equal parts on top of sausage. Roll tortillas. Place in 9x13 pan. Spoon chili over the tortilla rolls and top with slices of cheese. Bake in a 375 degrees oven for 45 minutes. Enjoy this delicious work of art!

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