Turkey Sausage and Lentil Soup

turkey sausage and lentil soup

June 24th 2011By Jamie Geller

This hearty soup is a meal in itself and has tons of flavor from the turkey sausage and dried spices. Lentils add a lovely texture and depth to the soup while spinach pumps up the health factor.


Sweet and Sour “Accordion” Hot Dogs

accordion hot dogs

February 27th 2015By Melinda Strauss

With all of the incredible hasselback salami recipes going around, I decided it was time to make my own version using hot dogs! I've made them in the past using apricot jam and honey mustard but I'm switching it up even more by using Gold's Sweet and Sour Duck Sauce and coarse dijon mustard. The great thing about this recipe is that you can adapt it yourself using your favorite duck sauce flavor and any mustard you have in the pantry. Serve them in buns or cut into pieces at your next party and your guests will definitely be impressed! Why boil a hot dog when you can turn into a crispy "accordion" dog instead.


Sausage, Cauliflower and Brussels Sprout Hash


March 11th 2015By Tamar Genger MA, RD

This recipe would be a perfect Thanksgiving side dish for those looking for a stuffing substitute. The flavor from the meat flavors the vegetables and everything comes together in a delicious mixture.


Glazed “Pap and Wors” Kebabs with Tomato Dip

wide pap and wors

January 20th 2014By The Kosher Butcher's Wife

Boerewors (boor-uh-vors) - literally means ‘farmers sausage’ in Afrikaans. A savoury sausage developed by the farmers some 200 years ago. Spiced predominantly with coriander, nutmeg, salt and pepper. If you are unable to get Boerewors then your favourite delicately spiced beef sausage will still do the trick. Pap ( 'pup') is known as mielie meal or maize meal in south Africa. Once this corn meal is mixed with water and boiled until firm (almost like Polenta) it starts taking on it’s characteristic ‘pap’ form. 'Pap and wors' served with a savoury tomato sauce is South African food at its most traditional ! This recipe is a simple twist on traditional “pap & wors”. The novelty being that the boerewors and mealie ‘pap’ are threaded onto a stick, glazed and then braaied (grilled on the BBq). The only problem with this finger friendly way of serving the 'pap and wors' is the braaier (griller) and his friends stand around the fire chatting, sipping on beers and eating the kebabs before they even get to the table! So you may as well give them the dipping sauce upfront!