Dining In - Chili and Pigs

  • Written by Family Features



12 servings ($1.38/each)

Prep: 35 minutes

Cook: 20 minutes

1 package (19.76 ounces) Johnsonville

Italian Sausage Links

1 c. onion, chopped

3 celery ribs, cut into 1/2-inch pieces

1 large sweet red pepper, cut into 1-inch pieces

1 Tbsp. garlic, minced

3 Tbsp. olive oil

1 large yellow pepper, cut into 1-inch pieces

1 large green pepper, cut into 1-inch pieces

3 cans (14-1/2 ounces each) Italian recipe stewed tomatoes

1 can (16 ounces) dark red kidney beans, rinsed and drained

1 can (15 ounces) butter beans, rinsed and drained

1 can (6 ounces) tomato paste

3/4 c. black olives, sliced

1/4 c. cream sherry (optional)

1 Tbsp. fresh basil, chopped

1-1/2 tsp. baking cocoa

1/2 to 1 tsp. pepper

Grill Italian sausage according to package directions; cut into half moon slices and set aside. In soup kettle, sauté onion, celery, sweet pepper and garlic in oil until tender. Add sausage and remaining ingredients; bring to boil. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.

Serving suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.



Prep Time: 25 minutes

Cook Time: 15 minutes

Makes: 15 appetizer servings (3 each)

2 packages Hillshire Farm Applewood Smoked Chicken Lit’l Smokies

2 cans (8 ounces each) refrigerated crescent rolls (reduced fat)

3 Tbsp. Dijon mustard plus extra for dipping if desired

1/2 c. whole berry cranberry sauce

Preheat oven to 375°F. Open package of cocktail links and drain off any liquid; set aside.

Separate crescent rolls from both cans into 8 rectangles total; firmly press perforations to seal.

Cut each rectangle into 6 squares.

Spread a small amount of mustard in center of each square.

Place approximately 1/2 teaspoon of cranberry sauce on top of mustard.

Place a sausage on top of cranberry sauce; bring up 2 opposite corners of dough over sausage and pinch to seal.

Place wrapped pigs in a blanket on baking sheet. Bake 12 to 15 minutes or until golden brown.

Serve with additional Dijon mustard if desired.

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