Ingredients

6 fresh Italian pork sausages, hot or mild
3 red, yellow and/or orange bell peppers, seeded and cut into thick strips
1 large red onion, cut into thick slices
1 Tbsp / 15 mL canola oil
6 crusty buns, sliced

Directions

1. Preheat barbecue on high; reduce heat to medium-low. Grill sausages 10-12 minutes or until instant-read meat thermometer registers 160°F. Turn often.
2. Meanwhile, in large bowl, toss pepper strips and onion slices in canola oil. Place peppers and onions directly on grill. Cook over medium heat, turning occasionally, about 15 minutes. Vegetables should be grill marked and tender.
3. Transfer sausages to a platter, tent with foil and let rest 5 minutes.
4. Serve sausages in buns with grilled vegetables and your favourite condiments.

Ingredients

1 tsp / 5 mL canola oil
1 lb / 0.5 kg farmer sausage, sliced into ¾-inch / 1.875 cm pieces
½ cup / 125 mL tomato ketchup
⅓ cup / 80 mL EACH white vinegar and pineapple juice
1 tsp + ½ tsp / 7 mL sodium-reduced soy sauce
1 cup / 250 mL lightly packed brown sugar
1 Tbsp / 15 mL cornstarch
2 Tbsp / 30 mL cold water
1 red bell pepper, seeded and sliced into chunks
1 fresh pineapple, skinned and cut into chunks with brown spots and core removed

Directions

1. In large skillet, heat oil over medium-high heat; add farmer sausage slices.
2. Cook sausage until nicely browned and well done, 12-15 minutes. Turn often.
3. Add ketchup, vinegar, pineapple juice, soy sauce and brown sugar to skillet. Stir and bring to a boil.
4. In separate bowl, combine cornstarch and cold water; mix well and stir into hot mixture. Reduce heat to low and cook until sauce is thick and transparent.
5. Assemble farmer sausage pieces, sliced red pepper and pineapple chunks on skewers. Serve with remaining sauce.

Ingredients

1 lb / 0.5 kg fresh pork sausage, Italian (mild or hot) or Andouille
1 cup / 250 mL chopped yellow onion
2 cloves garlic, minced
6 strips thick cut bacon, cooked and coarsely chopped
3 plum tomatoes, peeled, seeded and chopped
1 medium yellow pepper, seeded and chopped
1-19 oz / 540 mL can crushed tomatoes
1-19 oz / 540 mL can white kidney beans, drained and rinsed
1 cup / 250 mL beer or sodium-reduced chicken stock
1 Tbsp / 15 mL chili powder, or more to taste
1 tsp / 5 mL EACH ground cumin and smoked paprika
Salt and ground black pepper to taste
½ cup / 125 mL sour cream
Shredded cheese
2 green onions, thinly sliced for garnish

Directions

1. Remove sausage meat from casings.
2. In large sauté pan, cook sausage meat over medium-high heat until lightly browned, breaking up larger pieces with spatula, about 10 minutes.
3. Add onion and garlic to pan; cook 3-4 minutes more.
4. Add bacon, plum tomatoes, bell pepper, crushed tomatoes, beans, beer or stock, chili powder, cumin and paprika; stir to combine.
5. Turn heat to low. Cover pan and let mixture simmer 10-15 minutes.
6. Season with salt and pepper according to taste.
7. Ladle chili into individual bowls. Top with a dollop of sour cream, sprinkle with cheese and garnish with green onion.

Ingredients

Stuffing:

1 loaf Artesian bread, cut into ½-inch squares
6 Tbsp / 75 mL unsalted butter
½ cup / 125 mL EACH finely chopped yellow onion and celery
1½ lb / 0.75 kg Gala apples, peeled, seeded and chopped
⅓ cup / 80 mL lightly packed brown sugar
1 tsp / 5 mL salt
½ tsp / 2 mL ground black pepper
½ tsp / 2 mL dried summer savory
1 tsp / 5 mL EACH chopped fresh sage and thyme (or ¼ tsp / 1 mL EACH dried sage and thyme leaves)
¼ tsp / 1 mL EACH ground nutmeg and ground cinnamon
¼ cup / 50 mL chopped fresh parsley

Roast:

1 crown roast of pork, 9 -11 lb / 4-5 kg
1 tsp + ½ tsp / 7 mL salt
½ tsp / 2 mL ground black pepper
3-4 bacon slices

Pan Sauce:

1½ cups / 375 mL water
¼ cup / 50 mL red currant or apple jelly
Salt and pepper to taste

Directions

For the stuffing:

1. Preheat oven to 350°F. Spread bread squares in single layer on baking sheet. Bake until dry and lightly toasted, about 15 minutes. Cool.
2. In heavy 12-inch skillet, melt butter over medium-high heat, Add onion and celery to skillet; sauté until softened, 4-5 minutes.
3. Stir in apples, sugar, salt, pepper, savory, sage, thyme, nutmeg and cinnamon. Reduce heat to low.
4. Cook, covered, until apples are tender, about 15 minutes; stir occasionally.
5. Stir in bread squares and parsley.

For the roast:

1. Preheat oven to 350°F.
2. Set oven rack in lower third of oven. Place roast in large roasting pan. Sprinkle inside and outer side of roast with salt and pepper.
3. Mound stuffing into cavity.
4. Wrap tips of rib bones with foil to prevent burning.
5. Wrap roast below bones with overlapping bacon strips, securing with wooden toothpicks.
6. Roast for 2 ¼-2 ¾ hours or until an instant-read thermometer registers 155°F. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure temperature is even all around.)
7. Cover stuffing loosely with foil after 30 minutes to prevent drying. Transfer roast to carving board. Remove foil from bone tips
8. Remove roast from oven. Tent loosely with foil and let rest 10 minutes before slicing between ribs.
9. Serve with pan sauce.

For the pan sauce:

1. Skim fat from pan drippings. Straddle pan across 2 burners. Deglaze pan by adding water and scraping up brown bits from bottom. Pour through fine sieve into a saucepan to remove solid pieces.
2. Add jelly to saucepan. Simmer sauce over medium heat until jelly is melted, about 4 minutes, whisking occasionally.
3. Skim off any fat that rises. Season sauce with salt and pepper according to taste.