Ingredients
12 ounces Sikorski Smoked Bacon, diced
1 1/2 pounds Sikorski Garlic Sausage, halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 pound Sikorski Lean BBQ Sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound Sikorski Baltyk Ham, cut into 1/2-inch cubes
1 1/2 pounds onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cups beef broth
3 cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
Chopped fresh Italian parsley

Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

Ingredients
6 smoked bacon slices, cut into 2-inch-wide strips
1 large onion, sliced
1 carrot, chopped
1 2-pound jar sauerkraut, rinsed, drained well
2 cups dry white wine
1 1/2 cups chicken stock or canned low-salt broth
1 tablespoon caraway seeds
4 juniper berries, crushed, or 1 tablespoon gin

1 1/2 pounds kielbasa sausage, cut into 3-inch lengths

Directions
Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour.

Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)

Ingredients
3/4 lb Sikorski Cooked Farmer’s Sausage, Fresh
1 medium Yellow Onion
2 tbsp Garlic
1 tsp Marjoram, Dried
3 tbsp Sour Soup Zurek 2.64 oz
2 large Hard-Boiled Egg
2 oz Bread, Rye

Directions
Put the sausage in a pot of cold water, bring to a boil, reduce the heat and simmer slowly for half an hour. Remove the sausage and set aside.

Add the onion, garlic, marjoram and pepper to the pot and simmer another 10 minutes. Stir in the zur.

To serve, slice the sausage and add to bowls of soup with sliced hard-cooked eggs and horseradish to taste, if desired. Serve with rye bread, if desired.