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Premium Crock Pot Pasta


1.5 lb ground hot Italian sausage …not in casings
Use the Premium Sausages Hot Italian Sausage meat for this recipe. The spices in the hot Italian are what makes the flavour of this soup/stew so delicious. You will want the ground meat for this, not the Hot Italian Sausage in casings. We sell it both ways. This is a spicy sausage meat, so for those who like it milder, use our Mild Italian Sausage.

1 onion, diced
2 cups diced raw vegetables…one or combination of your choice carrots, celery, zucchini and peppers.
1 28 fl oz cans of diced tomatoes
1 14 oz can navy beans with liquid
1 19 oz can kidney beans with liquid
3 pkgs low sodium beef bouillon.
2 cups water
2 tsp each of oregano, parsley and basil
Dash of Worcestershire sauce
1 tsp pepper
1 jar spaghetti sauce
8 oz pasta, preferably small like elbow or ditalini

Fry Premium Italian sausage. Add to crock pot with all ingredients except pasta. Cook for 6 hours on low, or 4 on high. During the last half hour, add pasta and cook on high. Serve with French bread and enjoy! Serves 8 people.

Premium Sausage Lamb Curry


Premium Sausage is pleased to sell local lamb from XK Lamb near Echo Dale Park. This family operated sheep farm is just minutes outside of Medicine Hat and supplies Premium Sausage with fresh Lamb. We sell their lamb as sausage, lamb chops, roasts, loins and more. Phone ahead to pre-order or to see what is available on our shelf.This Curry recipe is relatively mild. Add or subtract seasoning to taste. 

2 Tbsp oil
2 onions, minced 2 1/2 lb lamb cubes
3 Tbsp minced fresh ginger
3 garlic cloves, minced Salt/Pepper to taste
2 Tbsp Garam Masala
1 Tbsp Coriander 
2 Tbsp Curry Powder
1 Tbsp Cumin
1-796 ml. diced tomatoes
2 cups Chicken Broth
1/2 cup plain yogurt

Heat oil in frying pan. Add minced ginger, garlic and chopped onions, fry until lightly brown. Add lamb and all spices. Fry until lamb is browned. Transfer to crock pot and add chicken broth. Put tomatoes in a blender and purée. Add to crock pot. Cook on high for 2 hours and add yogurt. Stir in yogurt until blended. Taste and add seasonings if needed. I always add more at this point. Cook on medium for 2-3 additional hours. Serve over Basmati rice. Toppings such as chopped peanuts, chopped bananas, raisins and yogurt are optional. Serves 6 people.

Premium Sausage Lentil Soup


10 servings

lb Premium Sausage, cut into bite sized pieces
1 large onion chopped
3 carrots, peeled and chopped
3 large potatoes chopped
3 cloves minced garlic
4 cups peeled and diced tomatoes
5 cups water
3 pkgs low sodium chicken broth
½ cup red wine
1 (16 oz) package dried Blue Sky Lentils, rinsed
1 tbsp dried oregano
1 tbsp dried parsley
1/2 tbsp dried marjoram
1/2 tbsp dried basil
1/2 tsp cracked black pepper
1/2 tsp crushed chili’s or a dash or two of Frank’s Red Hot sauce

Salt to taste. Fry sausage and onion until lightly browned. Add carrots, potatoes, and garlic and fry lightly. Add remaining ingredients and bring to a boil. Cover and simmer for 35 min. Season with salt to taste. Let stand 10 minutes before serving. Great with fresh bread.

Premium Bacon Wrapped Dates

This recipe uses thin cut bacon from Premium Sausage. The bacon is perfect with the dates and apricot.


20 stuffed dates

-20 large pitted Medjool dates
-40 shelled pistachio nuts
-10 strips Premium Sausage bacon
-5 dried apricots cut into strips lengthwise


Using a chop stick, push 2 pistachio nuts into each date. Make sure the dates are pitted.

Cut each 10 inch strip of Premium Sausage bacon into two 5 inch pieces. Place two strips of apricot on each stuffed date and wrap 5 inch strip of bacon around the date, securing with a toothpick. Place on cookie sheet with parchment paper.

Bake at 375 for 30 minutes or browned to your liking. Turn dates after 15 minutes. Let cool before eating, they are very hot!

Premium Sausage Hungarian Stuffed Peppers

This recipe is made with Premium Sausage’s Hungarian Rice Sausage and Greenhouse peppers. Premium Hungarian Rice Sausage is a great variety of one of our fresh sausages. The flavor of this sausage is similar in taste to cabbage rolls, and is very versatile. It is available in bulk, and we use this sausage in bulk-style for this recipe.


6 servings

6 large red, green or yellow fresh greenhouse peppers.
1 ½ lb of Hungarian Rice Sausage (bulk)
1 can Campbell’ s tomato soup


Cut stem end off peppers and remove seeds, wash. Stuff Hungarian Rice Sausage into peppers. There is no need to season this mixture as it has spices in it. Place peppers in shallow baking dish with enough water to cover bottom of pan. Spoon tomato soup over each pepper, covering completely. Cover with foil and bake at 400 degrees for approximately 1 hour depending on the size of the peppers. Use a meat thermometer to be certain that the middle of the stuffed pepper is baked to 160 degrees.

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Premium Sausage (2009) Inc.
141 Mildred Street
Box 9
Seven Persons, AB T0K 1Z0
Ph: (403) 832-2224
Fax: (403) 832-2177

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