Recipes

Outdoor Grill Please enjoy some of our favorite recipes. Remember, indoor or outdoor, nothing makes these dishes better than Lodi Sausage Co. & Meat Market products!











Cajun Pork Roast

MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce, Worcestershire sauce, steak sauce and dry mustard (and seasoning salt to taste, if using). Mix well.

Make slits into roast and rub sauce well into and over the roast (a basting syringe works well to place sauce into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste (thinned with 1/4 cup water or chicken broth), parsley, and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degrees. Brush with Tomato Sauce when done and serve.

Prime Rib Roast

On the roast, rub the garlic, then the salt and pepper and place it, fat side up, in an uncovered pan. Sear in a very hot oven (450-475 degrees) for 30 minutes, reduce heat to 300 degrees, and cook as follows: Rare- 18-20 minutes per pound, Medium- 25 minutes per pound, Well done- 30 minutes per pound. May be served with Horseradish sauce.

Steak Fingers

Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1" or so in diameter, but no thinner or the meat will cook too fast), about 1/3 to 1/4 pound per person(To make slicing easier, place the meat in the freezer for about 30 minutes before slicing). Dip the Steak Fingers into the Soy Sauce, then dredge in the flour(You can use a plastic bag for the flour-dipping part). Repeat Step 3, then place all the meat on a plate or platter(At this point, if I want the pieces to turn out especially rare, I put them back into the freezer for a bit before cooking). When you get a plateful of breaded Steak Fingers prepared, quickly place them into a frying pan of heated vegetable oil one at a time. They should really sizzle as soon as you drop them into the oil. As soon as the entire plateful of meat is in the oil, begin turning the pieces. As soon as you have finished turning all the pieces, begin taking them out to drain on a paper towel covered plate. Sprinkle with cracked pepper and serve over hot rice with a salad. NOTE: The entire frying process should only take a few minutes. DO NOT LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if it is cooked well done.

Venison Burgers

Mix all ingredients together in a large bowl. Form into 4-6 patties, (depends on how big you want your hamburgers.) Refrigerate for at least an hour so flavors can blend. Heat a large skillet or the B-B-QUE grill to medium high heat. Cook burgers 4-6 minutes per side or until desired doneness is acheived. Can be served on buns with favorite toppings or as a main dish served with favorite sides.

Venison Roast Crock-Pot

Put the roast in a deep bowl. Make a marinade using 1/2 cup of the vinegar, 2 tablespoons of the salt, and 4 cloves of chopped garlic. Pour the marinade over the roast, adding enough water to cover the venison; cover and refrigerate overnight. Remove the venison from the marinade and pat dry. Sprinkle the meat with the remaining teaspoon of salt and dredge with flour. Heat the oil in a heavy skillet and brown the roast on all sides. Transfer the roast to a crock-pot and add the sliced onion. In a bowl, mix the brown sugar, mustard, 3 tablespoons of flour and the Worcestershire to a paste; stir in the tomatoes, the remaining 1/3 cup of vinegar and 3 cloves of chopped garlic; dump this mixture over the roast in the crock-pot. Cook on the low setting for 8-10 hours, until tender.