Chorizo Carbonara
MAKES 8 SERVINGS
1/2 lb. of Uli's Famous chorizo picante, crumbled
1 cup of half and half
2 cups shredded Monterey Jack cheese with peppers
14 1/2 ounce can chopped green chilies
1/2 teaspoon ground cumin
1 16-ounce package of spaghetti, cooked

1. Brown Uli's Famous chorizo picante in a nonstick skillet over medium heat, drain well on paper towels. Set aside.
2. Heat the half and half in a small saucepan.
3. Combine the half and half, sausage, cheese and the remaining ingredients in a large bowl, tossing until the cheese melts. Serve immediately.

Sausage Gravy
MAKES 4 SERVINGS
1/2 lb. of any of Uli's Famous Sausages. We prefer the spicy flavors, casings removed
1/4 cup all purpose flour
2 cups of milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Cook sausage in medium saucepan over medium to high heat until browned, stirring to crumble.
2. Drain off all fat except about 2 tablespoon. Stir in flour. Cook, stirring constantly until thick and bubbly.
3. Gradually whisk in milk, salt and pepper. Cook stirring constantly until thickened and bubbly. About 5 minutes.

Chorizo Con Huevos
MAKES 4 SERVINGS
8 eggs
2 tablespoon oil
1 lb. Uli's Famous chorizo picante
1 white onion, chopped
2 Serrano chilies, chopped
1/2 bunch cilantro leaves, chopped
4 flour tortillas
1 avocado, mashed
1/2 cup fresh salsa

1. Heat the oil in a large skillet over a medium heat. Fry the Uli's Famous chorizo picante until browned.
2. Drain off any excess oil. Add the onion and cook 2-3 minutes. Add the chilies.
3. Beat the eggs until frothy and add to the chorizo. Stir with a fork, as you would scramble.
4. Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa and mashed avocado.

Apples stuffed with Uli's Famous Sausage
1 lb. of the milder flavors of Uli's Famous Sausages,
casings removed
6-8 Granny Smith apples, largely cored, but not peeled breadcrumbs

1. While preheating the oven to 375°F, mash and brown the sausages in a skilled.
2. When desired color is reach add enough breadcrumbs to absorb the fat.
3. Fill the apples with sausage-breadcrumb mixture and bake for 40 minutes or until apples are tender. Serve with cornbread and custard pie.

Uli's Famous Meat Sauce
1 link each, Uli's Fresh Kielbasa, Uli's Hot or Mild Italian, and Uli's Fresh Linguica, CASINGS REMOVED (Cut the casing lengthwise and peel it.)
Canned tomatoes
Tomato sauce/puree
Diced onions
Diced bacon
Fresh-diced garlic
Red wine, dry
Chicken or beef stock, or just water
2 bay leaves
Salt, black ground pepper, nutmeg and mild paprika powder
Corn or potato starch

1. On high setting, move bacon into Crock Pot and brown.
2. Add onions and sauté until transparent.
3. Add sausages, canned tomatoes, tomato sauce/puree, diced garlic and mix well.
4. On slow setting, add red wine, stock or water, (evenly leveled with the other ingredients), bay leaves and season slightly.
5. Let it slow-cook for a few hours. Check the taste, then use the sauce for noodles, rice, lasagna, pita bread, etc. If the sauce is too dry, add more liquid as desired. If it's too liquid, mix a little starch with cold water and mix into the sauce. Make sure you bring it to a short boil to thicken it.