Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 4 Charcutnuvo Smoked Italian Sausage Links
• 3 cloves of garlic, minced
• 1 tsp oregano
• 1 tsp paprika
• 1 28-ounce can whole peeled tomatoes
• Salt and pepper, to taste
• 4-6 eggs
• Fresh parsley, chopped
• Crusty bread or naan for serving

Instructions: Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and sauté until softened, about 5 minutes. Add the sliced sausage links and cook until browned, about 5 minutes. Add the garlic, oregano, and paprika and cook for 1 minute until fragrant. Pour in the whole tomatoes, break down with a spoon,

  Ingredients 1 package of Charcutnuvo Pork Apple Gouda Bratwurst 1 package of Charcutnvuo Pork Italian Sausage 1 package of Charcutnuvo Organic Smoked Bratwurst made with grass-fed beef 2-3 ears of corn 1 lb of sweet peppers Dijon Mustard (for dipping) Hummus (for dipping) Butter (optional for corn) Parsley for garnish   Assemble bratwurst, corn, and peppers onto bamboo or metal skewers. Heat grill to medium-high heat. Place sausage on the grill and heat for about 4 minutes on each side. Repeat with peppers and corn. Assemble the spread with hummus dip for peppers and dijon mustard for bratwursts, and top corn with salt, pepper, and butter if desired. Garnish

Ingredients 10 strips thick-cut bacon, cut into 1-inch pieces 5 Charcutnuvo Smoked Pork and Beef Sausages 3 small yellow onions, sliced 2 lbs russet potatoes, chopped into 1 inch pieces  2 cups chicken broth ½ tsp thyme  1 tsp rosemary 3 tablespoons minced fresh parsley 2 garlic cloves, minced 8 oz stout beer (optional)   INSTRUCTIONS   Preheat the oven to 300 degrees. Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy. Using a slotted spoon, transfer the bacon to a paper

—Ingredients 1 tbsp olive oil 1 package of Charcutnuvo Organic Polish Sausage, sliced into 1/4-inch thick slices 3 large carrots, chopped 1 medium yellow onion, diced  3 stalks of celery, chopped 4 cloves garlic, minced 6 cups organic chicken broth 1 cup water 1 tsp dried rosemary 1 tsp dried oregano 2 bay leaves salt and freshly ground black pepper to taste 1 head of kale, roughly chopped 2 (14.5 oz) cans cannellini beans, drained and rinsed Red pepper flakes Parmesan cheese, shredded

INSTRUCTIONS

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Ingredients:

• 4 Charcutnuvo Spinach Chicken Sausages, sliced
• 1 small butternut squash, peeled and diced into 1-inch cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1 cup toasted pecans
• 1/2 cup dried cranberries (choose a brand that does not contain added sugars or other non-compliant ingredients)
• 2 tablespoons balsamic vinegar (choose a brand that does not contain added sugars or other non-compliant ingredients)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the butternut squash and cook until