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Nolechek's Meats has a long history of producing the best in fine quality meat products. Part of the Nolechek tradition includes sharing some of their recipes with their customers. Below are some of their favorite recipes. All of the products mentioned in these recipes can be ordered right from our web site.
Also include on this page are some links to other web sites we think you may find of interest.
| Ingredients |
|---|
| 1 medium onion, chopped |
| 1/2 cup green pepper, chopped |
| 1 pound Nolechek's polish sausage, cut into half-inch-thick slices |
| 16 oz. can tomatoes, chopped |
| 1 cup uncooked noodles, such as elbow macaroni |
In a large skillet, sauté the onion, green peppers and sausage until the onion is tender and the sausage is heated through. Drain off any fat. Stir in the tomatoes and uncooked noodles and bring the mixture to a boil. Reduce heat, cover and simmer for 10 to 12 minutes, stirring every four minutes, until the noodles are tender.
| Ingredients |
|---|
| 2 links Nolechek's sausage, sliced lengthwise (but not all the way through) |
| 4 oz. of the best sauerkraut you can find |
| 1/2 tsp. caraway seed |
| 1/4 firm red apple, diced |
| 1/4 small white onion, sliced into thin slivers |
| Sprinkle of black raisins |
| 1/4 tsp. ground black pepper |
| Dark beer (optional) |
Place sausages in a microwave-able dish. Pour kraut juice (or dark beer) over sausages to about half-cover. Heap a generous quantity of kraut atop the sausage links. Cover dish with tightly wrapped plastic wrap and microwave for two minutes.
Carefully open the plastic wrap (be careful of steam). Place remaining ingredients atop the sauerkraut, in this order: caraway seed; onions; raisins; apples; black pepper. Re-wrap in plastic wrap, and microwave for another two minutes.
Serve with rye bread.
Perfect for crisp afternoon or evening buffets.
| Ingredients |
|---|
| 3-lb. Nolechek's sausage, cut into 1/2" rounds |
| 3-lb. crisp, fresh green beans, de-veined and cut into 1" pieces |
| 1 large white onion, sliced |
| 2-lb. small white "new" potatoes, quartered, unpeeled |
| 1-lb. peeled carrots, cut into 1" rounds |
| Salt |
| Coarse-ground pepper to taste |
| The slightest pinch of cayenne pepper |
Cover beans to about twice-depth with cold water. Bring to a boil, then simmer for ten minutes.
Add onions, potatoes, salt and pepper, and just the barest, barest small pinch of cayenne pepper. Don't adjust the seasoning until late in the cooking, for the seasonings will intensify as the stew cooks, especially the cayenne pepper, which can become too hot later if you season it "to-taste" too early.
Simmer 30 minutes. Add sausage. Simmer 30 more minutes.
Serve hot, with a hearty bread for dipping in the broth.
| Ingredients |
|---|
| 3/4-lb. Nolechek's Traditional Wisconsin Brats, per person |
| Nolechek's Old-Fashioned or Tangy BBQ sauce |
| Silver Springs Sweet 'n' Hot Mustard |
Use a fork to poke several holes in each brat to let the steam escape. Barbecue the brats over a slow flame, brushing occasionally with Nolechek's BBQ sauce.
Serve with French rolls toasted for a few minutes (cut side to the flame), white onion slices, and Nolechek's Silver Springs Sweet'n'Hot mustard.
Great addition to your holiday ham!!
| Ingredients |
|---|
| 1/2 cup raisins (seedless are best) |
| 1/2 TBSP. Flour |
| 1/2 cup brown sugar |
| 1/4 cup cider vinegar |
| 1/2 TBSP. Dry mustard |
| 1 3/4 cups water |
Mix the dry ingredients, then add the remaining. Simmer until thick and syrupy. Makes 1 1/2 cups.
Try it, your family and guests will love it!
| Ingredients |
|---|
| 3 large onions |
| Pinch of mace or nutmeg |
| 1 1/2 cups cooked rice |
| 1/2 tsp. Salt |
| 3/4 cup evaporated milk |
| 3 TBSP. Melted butter |
| 1/4 tsp curry powder |
Slice onions 1/4 inch thick, cook until tender. Drain. Add remaining ingredients and mix well. Put into greased casserole dish. Bake. If made ahead, do not add curry until ready to serve, and bake in 350° oven until bubbly. Serves 6
| Ingredients |
|---|
| 1 bottle creamy cucumber ranch dressing |
| 4 oz. Nolechek's Crumbled Blue Cheese Dressing |
| 4 oz. Treasure Island Bleu Cheese |
Put all ingredients together in a whisking bowl and stir briefly with a fork. Cover and refrigerate one hour. Use on any garden salad.
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