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Cooking Instructions for:
Nick's® Sausage
Precooked Turkeys
Southern Maryland Stuffed Ham
Crown Roast of
Pork
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Nick's® Sausage
Nick's®
Sausage is a perishable
product and
must be refrigerated or frozen immediately upon delivery.
(Always cook sausage to an internal temperature
of 170º F)
Gas Grill
Pre-heat gas grill. Place links on grill over medium
flame for 25-30 minutes. Use tongs to turn links often until golden brown.
Serve and enjoy!
Charcoal Grill
Allow the charcoals to burn until it is white-ash
glowing embers. Place links on the rack about 7-9 inches above fire. Use
tongs to turn links often until golden brown. Allow 25 -30 minutes to cook
thoroughly, keeping grill covered. Serve and enjoy!
Indoor Broiling
Place links on broiler rack at least 7-9 inches below
heating element and broil until golden brown (about 10-12 minutes each
side). Serve and enjoy!
Skillet
Heat a pan to medium temperature. Add 3 tablespoons
water and place links in a pan. Cover the pan, continue heating for 10 -12
minutes, turning the links often. Remove cover and continue cooking for 15
-17 minutes or until golden brown. Serve and enjoy!
Storing Cooked Links
Cover the links or place in a closed container.
Refrigerate and serve within 2 - 3 days.
Methods to Reheat
Microwave: Heat 1 link approximately 1 minute on
high or until warmed to your satisfaction (adjust time according to your
microwave).
Pan Heat: Medium temperature in a covered pan
for 8 - 10 minutes.
Precooked Turkey
Heating Precooked Turkey
(Turkeys fully cooked at Noah's)
Preheat oven to 275 degrees.
Place turkey in roasting pan and add small amount of
water to bottom of pan.
Cover turkey.
Heat for 25 to 30 minutes.
Enjoy!!
Southern Maryland Stuffed Ham
Cooking Directions
Place stuffed ham and extra stuffing in cheesecloth.
Seal as tightly as possible.
Place in HOT water, cover and bring to a boil. Reduce
heat.
Simmer for 6 - 8 hours to 160 degrees internal
temperature.
Let cool in the water until you can handle it; drain
ham.
Pack stuffing on top and finish cooling on your
platter.
Crown Roast of Pork
Ingredients
1 Noah's Crown Roast of Pork (about 14 chops)
trimmed and with bones frenched* (about 9 1/2
pounds)
2 garlic cloves cut into thin slivers
Salt and freshly ground pepper to taste
6 cups defatted chicken broth
Wild Rice Stuffing
Large sprigs of fresh rosemary or bunches of sage
for garnish
*When the bones of a roast
are "frenched" they are trimmed and cleaned of all excess meat and fat.
The butchers at Noah's will be glad to help you with this.
Cooking Directions for Crown Roast of
Pork
-
Preheat the oven to 350 degrees. Place the pork roast
on a rack in a shallow roasting pan. Cut slits in the roast with the tip
of a small, sharp knife and insert the garlic slivers. Generously salt and
pepper the roast.
-
Cover the tips of the bones with aluminum foil.
Pour 3 cups of the broth into the pan. Place pan in the oven, basting
occasionally with pan juices, for 90 minutes. Add remaining 3 cups
of broth and bake, basting occasionally, until a meat thermometer reads
150º to 160º F when inserted in the thickest part of the chop. It
should take about 70 - 90 minutes longer ( a total of 15 to 18 minutes per
pound). Since today pork is bred so lean, start checking temperature and
doneness 30 minutes after adding the remaining broth.
-
Transfer roast to a large serving platter; let sit 15
minutes before carving. Fill center with stuffing. (Serve any extra
stuffing on the side.) Remove foil; top bones with decorative paper
frills, if desired. Garnish with rosemary or sage.
-
Pour the pan juices through a strainer and then through
a gravy separator. Heat through and serve alongside the roast.
-
To serve, first dish out the stuffing. Then secure the
roast with a carving fork and slice downward on both sides of the bone
along each chop.
Serves 7 to 8 people.
Nutrition per chop serving (based on 14 chops without
stuffing): 339 calories, .8g carbohydrates, 39g protein, 19g fat,
106mg cholesterol
Note: It is important to cook all meat to proper
internal temperature. We strongly advise the use of a meat thermometer to
ensure correct internal temperature when cooking any meat product.
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