Just because Christmas looks a little different this year, doesn’t mean you have to sacrifice the joy! Let’s create some new traditions in the kitchen for everyone in your bubble…or should we say snowglobe?! ❄️
Cranberry Christmas Sausages
We checked the manual: cranberries are definitely not just for Thanksgiving! Bring the tart fruits to your Christmas feast with some Uncle Charley’s Pork Sausages for a treat that the crew will come to beg for annually.
14oz can whole berry cranberry sauce
1/2c barbeque sauce
2T soy sauce
2T Dijon mustard
Zest of an orange
2 packages of Uncle Charley’s Pork Sausages, sliced on diagonals
- In a large saucepan over medium heat, combine the cranberry sauce, barbeque, soy sauce, Dijon mustard, honey, salt, and zest. Stir until all ingredients are combined, then bring to a low summer until it has slightly thickened (5-7 minutes).
- Add the Uncle Charley’s Pork Sausages to the pan and stir, allowing them to warm through (5 minutes). Transfer to a warming dish and serve with toothpicks.
Kielbasa and Potato Pierogies
It’s a tradition in many eastern European households to make massive amounts of pierogies on Christmas Eve, to then eat on Christmas Day. Why not switch up your routine and follow suit – except stuff them with Uncle Charley’s Kielbasa, sauerkraut, and potatoes rather than the usual filling?
5c all-purpose flour
3 large eggs
1/2c butter, softened
2 medium potatoes, peeled and cubed
1 package of Uncle Charley’s Kolbassi Grillers, crumbled
2 medium onions, chopped
5oz cream cheese, softened
1/4c chopped onion
Fresh parsley, minced
- In a food processor, combine flour and salt – cover and pulse to blend. Add water, eggs, and butter, then pulse until dough forms a ball. Let rest for 15-20 minutes.
- Place potatoes in a large saucepan, covering with water. Bring to a boil, then reduce heat, cover and simmer until tender. Meanwhile, saute sausage and onions in butter over medium-high heat in a skillet until tender – set aside when done.
- Over very low heat, stir potatoes until steam has evaporated. Press through a potato ricer or strainer into a large bowl and mix in cream cheese, salt, pepper, and sausage mixture. Set aside.
- Divide dough into four parts. On a lightly floured surface, roll one portion of dough to ⅛-in thickness, cutting with a floured 3-in. biscuit cutter (or mason jar lid of similar size). Place 2t of filling in the center, moisten edges with water, fold in half, and press edges to seal. Continue until all dough and filling has been used.
- Bring a dutch oven of water to boil, adding pierogies in batches. Bring water down to a simmer and cook until the pierogies float to the top and are tender. Remove with a slotted spoon and transfer to a large skillet. Saute with parsley and onion in butter until they are lightly browned and heated through.
Serve with sour cream and sauerkraut, if you’re feeling adventurous. They’re also great with melted cheddar cheese! Have fun with customizing these.
Breakfast Sausage Bread
A recipe that you can begin on Christmas Eve and finish with little effort on Christmas morning? Yep, we can make that happen! Christmas breakfast doesn’t have to be stressful, especially with this rockin’ recipe!
2 loaves (1 pound each) frozen white bread dough, thawed
1 package Uncle Charley’s Breakfast Links, crumbled
1 ½ c diced fresh mushrooms
½ c chopped onion
3 large eggs, divided use
2 ½ c shredded mozzarella cheese
1 t dried basil
1 t dried parsley flakes
1 t dried rosemary, crushed
1 t garlic powder
- On Christmas Eve, take out the frozen bread dough and let it thaw/rise – when you wake up in the morning, it will have doubled in size and be ready for you to add the other ingredients and bake!
- When you wake up, preheat your oven to 350 degrees. In a large skillet over medium-high heat, saute your crumbled Uncle Charley’s Breakfast Links, mushrooms, and onions, until they are browned. Drain and transfer to a bowl to cool.
- Stir in two eggs and your seasonings, then roll each loaf of dough into a 16x12in rectangle. Spread the sausage mixture over each rectangle and roll up jelly-roll style, pinching the seams. Place each onto a greased baking sheet.
- Whisk your remaining eggs and brush on top for a golden finish, then bake for 25-30min. Serve warm.