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1 lb chicken thighs
1/4 cup olive oil
1 T salt
1 t pepper
2 – 10oz pkgs ABF Bacon
2 pkgs of Mulay’s Italian Sausage
8 ciabatta rolls
1 onion
1 yellow and red peppers

1. In a large bowl combine chicken thighs with olive oil and spices, set aside. Evenly coat the grill basket (both sides) with a non-stick spray.

2. On a large baking tray place the open the grill basket with one side resting on the tray. Begin by layering bacon on the basket grill, perpendicular to the wires, until all is covered. On a flat surface put a sheet of plastic wrap down that is a little larger than the basket grill. Place 1 pkg of sausage on plastic and cover with another sheet of plastic. Push sausage flat with your hands then rollout with a rolling pin or pint glass until it is the size of the basket grill. Take off top plastic sheet and carefully layer sausage on top of bacon. Place the chicken pieces on top of the sausage layer, cutting in half any really thick pieces. Repeat the sausage layer with the second package of sausage and then the bacon layer. Close grill basket.

3. Place grill basket on a hot grill and turn the temperature down to low. Close lid and let cook for 20-25 minutes until brown. Flip and continue cooking another 20-25 min until done. (If using a smoker, set at 325º and let cook for 1 hr, filling halfway through.)

4.Remove from grill and transfer to a cutting board. Cut into 9 even squares. Serve on a toasted ciabatta roll with sautéed onions and peppers. Unbelievable!

4 T Butter + 1/4 C vegetable oil
2 pkgs Mulay’s Killer Hot Sausage (Substitute Mild or Hot Italian, a must for our kids!)
1 lb boneless, skinless chicken thighs (Cut into 1” pieces)
1/2 C Creole seasoning mix
3/4 C all-purpose flour
2 chopped onions
1 C chopped celery
2 chopped green bell peppers
1 bay leaf
12 cups chicken stock
White or brown rice (cooked)
Tabasco to taste

Creole Spices Mix:
2 T garlic powder
2 T kosher salt
2 T paprika
2 T filé (if you can find)
2 T black pepper
2 T cayenne pepper
2 T dried oregano
2 T dried thyme

Combine all ingredients thoroughly
Yield: 2/3 cups

1. Start rice 1 hour before you are ready to eat.

2. Lightly coat a large, heavy skillet with non-stick cooking spray. Over medium-high heat, sear the sausage (cut into ½-inch pieces) until just brown, about 5 minutes. Remove the sausage with a slotted spoon and put into large, crockpot or slow cooker. Add chicken to the remaining sausage drippings (add oil if needed) and sprinkle 1/2 of the Creole seasoning mix over the chicken. Stir and sear over medium-high heat until just browned, apx. 5 minutes. Remove the chicken from the pan with slotted spoon and add to crockpot.

3. Combine the oil, butter, flour and remaining seasoning mix in the same pan with a whisk. Cook over medium-low heat, stirring slowly and constantly for 10 to 12 minutes until dark brown, the color of chocolate. Add the onions, celery, and bell peppers and cook, stirring another 5 minutes until soft. Stirring with a whisk, slowly add the chicken stock until all incorporated. Cook until hot. Carefully transfer the mixture into the crockpot and add the bay leaf. Set temperature to high for 2 hours or for all day set on low. Skim off and discard excess fat and add more liquid, water or chicken stock is fine, as needed to achieve your perfect consistency.

4. To serve, spoon hot rice into large bowls and ladle the gumbo on top. Pass the Tabasco!

Makes 4 Pounds
2 lb – Mulay’s Sausage
1 lb Ground Beef
1 sm onion – chopped
4 sticks celery – chopped
4 tbs Butter
4 cups (1qt) chicken broth
1 bag Stuffing cubes
(use Gluten Free cubes for a GF stuffing! unseasoned preferred)
Salt &Pepper to taste
1 tsp Sage if desired

Preheat oven to 350 degrees. In a large skillet cook the sausage and beef together until done. Drain and put in a large bowl. In same skillet sauté onion and celery in butter until tender, add 1 cup chicken broth. Let simmer 5 minutes. Add the sauté mixture the meat mixture and mix together well. Add the stuffing cubes and remaining chicken broth. Continue to stir until completely moistened. Add salt and pepper to taste with a little sage. Bake in or out of Turkey for at least 1 hour (in turkey for the entire cooking time required).

Makes 4 pounds of the best stuffing you’ve ever tasted.

Serves 6
1 pkg. Mulay’s Breakfast Ground Sausage
1 pkg. Filo Dough
3 oz. or 1/2 bag fresh Spinach leaves
1 stick butter, melted
1 cup grated Gruyere Cheese
6 large eggs
1/3 cup whipping cream
Freshly ground pepper and salt to taste

Preheat oven to 375°
Spray muffin tin with nonstick cooking spray
Cook Mulay’s sausage in a skillet until done, stirring and chopping until ground sausage is in crumbles.
Drain excess liquid and remove heat.
Stir in spinach leaves and set aside to wilt
Roll Filo sheets flat on a clean dry cutting surface, lightly buttered surface
Place one sheet of Filo onto buttered surface and lightly brush with butter, repeat step until you have ten layers of Filo Dough, one on top of one another
Cut into 6 even squares
Line muffin tins with the Filo dough squares
Equally divide the sausage and spinach filling into the individual cups
Sprinkle with Gouda cheese
Mix eggs and whipping cream in a bowl and beat until bubbly, add pepper and salt
Divide egg mixture evenly between cups
Sprinkle remaining cheese on each cup

Bake for 20 minutes, until golden with large beautiful puffy eggs. Remove and serve immediately.

1 pkg Mulay’s Ground Hot or Mild Italian sausage
2 Roasted red peppers
1/4 lb Gouda Cheese
15 Basil leafs
15 Wooden skewers approximately 6″ long

Preheat Oven to 400°
Roll Sausages into 1/2 ounce meatballs
Place the meatballs on a sprayed baking sheet and bake for 10 min.
Cut the roasted red peppers into 15 – 1″ triangles
Cut Gouda Cheese into 15 1″ squares approximately 1/4″ thick
Wash and Dry Basil leaves

Assemble the skewers with 1 meatball followed by a red pepper, cheese, basil, and top with another meatball.

Makes 6 – 1/3 lb burgers or 12 – 3oz sliders
1 pkg Mulay’s Chorizo
1 lb ABF* Ground Beef
(Antibiotic Free)
1 egg (optional)
6 Buns /12 slider rolls

2 lg Poblano Peppers or Hatch Green Chilis
1 onion
¼ c. Olive Oil
Salt & Pepper

1 bunch fresh cilantro
2 Avocados
6 slices pepper jack cheese
1 c salsa

Preheat BBQ or smoker to 350° (medium). Mix meats and egg together with hands until completely combined. Divide into 6 for burgers or 12 for sliders, shape into patties, set aside on tray. Cut Poblano Peppers open lengthwise on one side, removing tops and seeds. Divide peppers into 3rds, (cut those in ½ for 12 sliders). Slice onion thin and combine with peppers in medium bowl. Pour olive oil over veggies and sprinkle with salt and pepper, stir until completely coated. Put veggies on grilling tray and put on grill, stirring occasionally. After 10 minutes raise the temperature to 425° (medium high) Once at temp place burgers on grill. Cook until desired temp or 145° for medium rare. While burgers are cooking, coarsely chop cilantro, slice Avocados, then place in a serving bowl along with the salsa. When burgers are done, remove from grill along with veggies. Serve buffet style allowing for individual creativity!

Bake links for 15 minutes @ 350 degrees ahead of time.
When ready to eat, finish the sausages on a hot grill
for apx. 5- 8 minutes until hot.  Easy to enjoy, great for parties!

2 packs frozen pizza dough
2 pounds Mulay’s Ground Hot Italian Sausage (use killer hot for REALY spicy!)
½ pound Mulay’s Chorizo
2 cups tomato sauce
1 bag shredded mozzarella cheese
1 egg
2 teaspoons onion powder
Sesame seeds (optional)
Egg wash (1 egg mixed with 2 tablespoons water)

Cover countertop with flour so the dough will not stick. Roll out each package of pizza dough with rolling pin and set aside. Cook sausage until done, chop finely. Add tomato sauce and cooked until heated through (about 5 minutes).  Place one rolled-out crust on an oiled baking sheet. Spoon half of the cooked meat mixture onto the top half of the rolled out dough, leaving room at the edge to seal the crust.  Then sprinkle half the cheese on top of the mixture.  Brush edges of dough with egg wash. Fold dough over, line up the edges and seal with fork or scallop edges. Brush top of the calzone with egg wash to give it a nice golden brown color, then sprinkle with sesame seeds. Repeat with second rolled-out crust and remaining ingredients. Place calzones in 350 degree oven and bake for 20 minutes.

11 ounces penne pasta, cooked, drained and returned to pan
8 ounce carton mascarpone
2 teaspoons whole wheat mustard
4 scallions, thickly sliced
1 lb Mulay’s  Ground Italian sausage (Hot or Mild); cooked and chopped coarsely
7 ounces diced taleggio cheese
Salt and ground black pepper to taste

Preheat the oven to 400F. Mix in the mascarpone into the warm penne until it melts and coats the pasta. Stir in the scallions, Sausage and cheese and season; then turn the mixture into a well greased, ovenproof dish. Bake for about 20 minutes until the top is crisp and golden brown.  Serves 4.

2 tablespoons olive oil
pinch of oregano
pinch of basil
pinch of parsley
1 clove garlic
4 MULAY’s Italian sausages, cut into 1/2 inch slices
¾ c Italian olives (mixture or your favorite!)
1 lb cooked Campanelle pasta, drained
Freshly grated Parmesan cheese for topping

In a skillet over medium, heat olive oil and sauté sausage slices until almost done. Add olives and spices and cook 5 more minutes until olives are hot.Serve over pasta and sprinkle with cheese. Serves 4.