This year, Uncle Charley’s Sausage is bringing the Oktoberfest celebration straight to your kitchen – no need to venture out with these classic (and not-so-classic) recipes!
One Pan Sausage Dinner
We love quick, easy recipes that please the whole family. Our One Pan Sausage Dinner features Uncle Charley’s links surrounded by a stack of delicious fall vegetables. What more could you need?
1 T olive oil
½ red onion, chopped
1 large sweet potato, scrubbed/peeled and diced
2 large carrots, sliced into dimes
1 c mushrooms, cut in half
1 c Brussels sprouts, halved
1 package Uncle Charley’s Pork Sausages, sliced
1 T maple syrup
1 T apple cider vinegar
1 T dijon mustard
Salt & pepper to taste
- Heat the olive oil in a large skillet (one with a lid is best) over medium high heat. Once the skillet is hot, add in the onion, carrots and sweet potatoes. Cover for five minutes.
- Add in the Brussels sprouts, combine and let cook covered for another couple of minutes.
- Add in the mushroom and sausage. Leave uncovered to cook for about 5 minutes and then stir occasionally until the sausage is browned.
- In a small bowl, whisk together maple syrup, apple cider vinegar and dijon mustard. Adjust the ratio to get a perfect sweet and tangy flavor.
- Pour the sauce over the vegetables and sausage, stirring to coat all ingredients. Season with salt and pepper as needed.
Autumn Sausage Casserole
Another easy one, with the opportunity for great leftovers! Our Autumn Sausage Casserole covers all of the food groups and is the perfect fall meal.
1 package Uncle Charley’s Pork Sausage
1 medium apple, peeled and chopped
1 medium onion, chopped
½ c celery, chopped
3 c long grain rice, precooked
½ c raisins
⅓ c fresh parsley, minced
1 T brown sugar
½ t salt
¼ t ground allspice
¼ t ground cinnamon
⅛ t pepper
- Brown the crumbled sausage in a skillet over medium heat while preheating your oven to 350 degrees. Drain the sausage when it is no longer pink and stir in the remaining ingredients.
- Transfer the contents of the skillet to a 2-qt baking dish and bake while covered for 25-30 minutes.
Sausage, White Beans, and Kale
This healthy, protein-packed meal is sure to make all the mouths at your table happy. Bonus: this one is ALSO super easy to whip up
3-4 of Uncle Charley’s Sweet Italian Sausages, crumbled
1 can of white beans (we’re fans of Cannellini!)
1 T olive oil
2 fl oz chicken stock
One hearty handful of kale
3 T parmesan cheese (or more if you’re a cheese lover)
Half a lemon
1 t crushed red pepper flakes
- Drain and rinse your beans while beginning to brown the sausage over medium-high heat with the olive oil.
- After about 5 minutes, add the beans into the skillet and toss until warm.
- Add in chicken stock to keep the beans and sausage from getting too dry, then toss in the kale and cook until slightly wilted.
- Top with parmesan, a squeeze of lemon and crushed red pepper flakes.
Beer and Cheddar Soup with Kielbasa
Let’s be honest, is it really fall if we don’t throw some beer cheese into the mix? This soup will warm your soul and fill your belly right up
2 T + 2 t vegetable oil, divided
1 medium yellow onion, chopped
2 cloves garlic, chopped
6 T unsalted butter
⅓ c flour
3 c chicken broth
12 oz can of beer (we personally like Iron City for this recipe!)
½ c heavy cream
1 c cheddar, grated
Salt & pepper
½ package Uncle Charley’s Kielbasa, quartered
1 red apple, sliced
Heat 2 T vegetable oil in a heavy pot over medium heat. Stir in the onion and cook until softened. Add garlic and stir for about 1 minute before adding butter and flour, stirring until the mixture begins to turn golden brown.
- Whisk in beer, broth, and cream. Bring to a boil, then let simmer until thickened. Whisk occasionally. Reduce to low heat and add cheese in one handful at a time, whisking between each addition. Cover and let sit for 10 minutes, allowing the cheese to melt. Season with salt and pepper.
- Score Uncle Charley’s Kielbasa, then cook over medium-high heat in a skillet with 1 t oil. Keep over heat until all sides are evenly crisped. Move to a plate.
- Toss apple slices in remaining oil, then cook in the same skillet until softened and lightly charred.
- Divide soup among bowls and top with Uncle Charley’s Kielbasa and apples.
Smoked Sausage with Hard Cider Sauce
We know that sausage and apples are a perfect pair, so why not mix it up and use hard cider to add some new flavor to your dinner?!
1 dried chipotle chile
2 Granny Smith apples, halved and cored
1 c rye bread, torn into bite size pieces
½ c hard cider (we recommend heading to Arsenal Cidery for yours!)
¼ c apple cider vinegar
2 T light brown sugar
4 links Uncle Charley’s Pork Sausage
1 T olive oil
1 lb broccoli, cut into 1-in florets
1 T dijon mustard
½ t caraway seeds
1 ½ T unsalted butter, cubed
- Preheat your oven to 325 degrees. In a bowl, cover the chipotle with hot water and let soften for 30 minutes. Bake the halved apples, cut side down, until tender. Let the apples cool and then scoop the pulp into a food processor. After stemming, seeding, and chopping the chipotle, add it to the food processor and puree.
- Heat a skillet over medium heat, cooking and lightly charring your Uncle Charley’s Pork Sausages.
- Transfer to a plate and cover with foil.
- In the same skillet, add oil, then broccoli and salt. Cover and cook until browned, then stir in the mustard, caraway, cider sauce, and ½ water. Bring to a boil, then remove from heat. Stir in the butter and more salt.
- Serve the sausages with the broccoli and sauce, garnishing with breadcrumbs.
We can’t wait to celebrate the coming cool weather with these recipes! Be sure to let us know how you like them by sharing any dishes you create and tagging us in the photo with #UncleCharleys! Don’t forget to DM us with your favorite Uncle Charley’s fall meals too!