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Silver Star Kielbasa Puffs


  • 1 package (16 ounces) Silver Star kielbasa

  • 1 Tube refrigerated crescent rolls

  • 2 Tablespoon (s) Spicy brown mustard


1 Preheat oven to 375 degrees f. Pat kielbasa dry with paper towels. Cut Silver Star kielbasa crosswise into inch-thick rounds; cut each round crosswise in half.

2 Unroll half of dough (4 triangles) from tube of crescent rolls but do not separate triangles; place on work surface.

3 Pinch 2 triangles together along perforations to make 6” by 3 ” rectangles. Repeat to make another rectangle; cut rectangles apart. Spread rectangles with half of mustard. Cut each rectangle crosswise in half, then cut each half crosswise into six ” wide strips to make 24 strips in all.

4 Loosely wrap mustard side of a dough strip around a piece of Silver Star kielbasa; pinch to seal. Place wrapped kielbasa on ungreased large cookie sheet. Repeat, placing pieces about 1” apart on cookie sheet.

5 Bake 13 to 15 minutes or until puffs are browned. Meanwhile, repeat with remaining half of crescent dough, mustard and kielbasa.

6 When puffs are done, with a spatula, transfer to warm platter. Serve warm.


Silver Star Braunschweger Spread

  • 8 oz. Silver Star Braunschweger

  • 8 oz. cream cheese

  • cup mayo

  • 1 small onion finely chopped

Mix all together and spread on favorite cracker.


Silver Star Hoagie Bake

  • 2 pkgs. Crescent rolls

  • lb. Silver Star Salami

  • lb. Silver Star Lower Salt Ham

  • lb. pepperoni

  • lb. provolone cheese

  • lb. Swiss cheese

  • 2 eggs beaten

  • 2 Tbs. parmesan cheese

Cover bottom of pan with 1 package of rolls. Bake the first layer of rolls while the oven is preheating to 350, so that the rolls don’t get soggy, remove rolls when oven heats to 350. Layer with meat and cheese, (alternate meats and cheeses.) Spread of beaten eggs over the meat and cheese and top with the second pkg. of rolls. Brush with the remaining eggs and sprinkle with parmesan cheese. Bake for 25 minutes then cover with foil and bake for 10 minutes.

Suggestions….You may use up to lb of the meats.


Silver Star Fourth-Quarter Hero

  • 2/3 cup olive oil

  • cup yellow mustard

  • cup red wine vinegar

  • 1 teaspoons oregano leaves
    3 cloves garlic

  • tsp. ground black pepper

  • 1 cup pitted black olives, drained

  • 1 cup Spanish olives, drained

  • 1 (7 ounce) jar roasted red peppers, drained and coarsely chopped

  • 1 large (about 1-1/2 pounds) round white bread, 9 to 10 inches in diameter

  • 2 pounds assorted Silver Star luncheon meats and cheeses (Swiss cheese, ham, turkey, salami, provolone, roast beef.)

In food processor, combined oil, mustard, vinegar, oregano, garlic and black pepper, process until smooth. Add olives and roasted red peppers: process, pulsing on and off, until chopped. Cut bread in half horizontally; slightly hollow out bread. Spread half of the olive mixture in bottom of bread. Layer Silver Star cold cuts and cheese on top. Spread remaining olive mixture over all. Cover with top half of bread. To serve, cut into wedges.

Makes 8 to 10 servings.


Easy Chili Con-Queso

  • 1 large package (Brick) of plain Velveeta Cheese (Use Mexican variety, if you want a kick)

  • 2 lbs. Silver Star Sweet Link Sausage (cook and chop in food processor.)

  • 1 large jar of Ragu Spaghetti Sauce (traditional)

Combine the sausage, cheese (cut up into small cubes) and sauce into a large crock pot (or Dutch oven).

Heat until melted, stirring occasionally.


Silver Star Breakfast Casserole

  • 1 pkg. Silver Star Breakfast Sausage (cook then chop in food processor)

  • 4 cups bread crumbled

  • 2 cups cheddar cheese

  • 10 eggs beaten

  • 4 cups milk

Place crumbled bread in bottom of 9x13 pan. Sprinkle cheese on top, add egg and milk mixture, then sausage on top.

Bake 325 for 1 hour, tent if to brown.

Sweet Bourbon Glaze

  • 1/2 cup good quality bourbon

  • 1/2 cup packed dark brown sugar

  • 1/2 cup pure maple syrup

  • heaping tbsp. dark brown mustard

  • dash cinnamon

  • dash of ginger

  • Ham from Silver Star Meats

Combine ingredients with whisk. Bring to a boil in a sauce pan and boil for 2-3 minutes. Let stand to cool slightly.  Baste ham 20 min. before end of cooking with 1/2 glaze.  Baste 10 min. before end of cooking with rest of glaze. Yummy!!

Kielbasa Appetizer

  • 3 lbs. Silver Star Kielbasa

  • 1 12 oz. jar Heinz Chili Sauce

  • 1 Cups Brown Sugar

  • 1 20 oz. Can Crushed Pineapple in Heavy Syrup (undrained)

Heat oven to 350

Slice kielbasa into approx.   inch pieces. Place into an ovenproof dish or pan. Mix chili sauce, brown sugar and crushed pineapple in bowl. Pour mixture over the sliced kielbasa. Stir together. Place in oven for 1 hour or until sauce thickens.

Keep warm in a chafing dish.

Reuben Sandwich Casserole

  • 1 Bag Sauerkraut (rinsed & squeezed out)

  • 1 lb Chipped Silver Star Corn Beef

  • 1 lb Thicker Sliced Swiss Cheese

  • 1 Cup Thousand Island Dressing

  • 1 Loaf (seedless) Rye Bread (cubed in 1”-2” pieces

  • Cup Melted Butter or Margarine

Spray 9x13 pan with Non-stick spray.

Preheat Oven 350

Layer Sauerkraut, Corn Beef, drizzle with Dressing, continue to layer cheese and top with cubed bread tossed with melted butter.  Bake for 1/2 hour uncovered.

Hot Chipped Ham Sandwiches

  • 1 lb. Silver Star Chipped Ham

  • lb. Grated Velveeta cheese

  • 4 Celery sticks chopped fine

  • Cup chopped onions

  • 3 Hard-boiled eggs chopped

  • Cup mayonnaise

Mix all ingredients. Fill approximately 17 sandwich buns. Wrap each sandwich in foil and bake at 350 degrees for 20 minutes.

Picnic Sandwich Loaf

Serves 6

  • 1 16-ounce loaf Italian bread, split lengthwise

  • cup bottled Caesar vinaigrette salad dressing

  • 2 Tablespoons minced green onion

  • 2 Tablespoons minced ripe olives

  • cup grape or cherry tomatoes, minced

  • 8 ounces thinly sliced bologna

  • 4 ounces thinly sliced peppered salami

  • 3 ounces sliced Fontina cheese

  • bell pepper, seeds removed and cut in very thin strips

  • 2 very thin slices sweet onion, divided into rings

1. Remove soft center of bread by gently pulling from the bottom and top halves to form two shells with -inch thick walls.

2. In a small bowl, mix vinaigrette with onion, olives and tomatoes. Lightly coat each half of the loaf with vinaigrette mixture.

3. Build sandwich with layers of bologna, salami and Fontina on the bottom half of the loaf. Space bell pepper rings and onion rings atop Provolone.

4.Cover with top half of bread.

5. Tightly wrap sandwich in plastic wrap and chill in refrigerator for at least 4 hours and up to 15 hours.

6. Keep cold while traveling to picnic site and just before serving, unwrap and slice into 6 sandwiches.

Hot dogs ... New Orleans style!

10 servings

  • 5 slices bacon, diced

  • 1/2 cup chopped onion

  • 1/4 cup chopped green pepper

  • 1 14.5-ounce can diced tomatoes

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon paprika

  • 1/8 teaspoon garlic powder

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1/8 teaspoon cayenne pepper

  • 10 hot dogs or knockwurst

  • 10 hot dog buns, split

  1. Cook bacon over medium heat in a heavy skillet until crisp. Remove and reserve bacon.

  2. Drain all but 2 teaspoons of the bacon drippings. Add onion and green pepper and cook until soft. Stir in diced tomatoes, all spices and seasonings. Reduce heat, cover and gently simmer for 15 minutes.

  3. Preheat a gas or charcoal grill to medium heat. Place hot dogs/wurst on grill rack, about 4 to 5 inches from the heat. Cook hot dogs/wurst to an internal temperature of 165 degrees F.

  4. During last 3 to 4 minutes of cooking, open hot dog buns and lightly toasted buns over indirect heat.

  5. Place hot dogs/wurst into toasted buns. Ladle Creole Sauce over hot dogs/wurst. Sprinkle with chopped bacon.

Picnic Pasta and Smoked Sausage Salad

Perfect as a picnic side dish or a light meal.

  • 14 ounces smoked pre-cooked sausage
    vinaigrette dressing * (or use 1/2 cup prepared vinaigrette dressing)

  • 1/4 teaspoon dry mustard

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 3 tablespoons white-wine vinegar

  • 1/3 cup olive oil

  • 1 garlic clove, peeled and mashed

  • 8 ounces uncooked penne pasta (2 cups)

  • 1 cup frozen green peas, thawed

  • 1 cup finely chopped green onion (with green tops)

  • 2 large medium red ripe tomatoes, seeded and chopped

  • 1/2 cup thinly sliced carrots (1 medium carrot)

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup fresh basil, julienned Additional fresh basil for garnish

  1. Bring pan with 2 to 3 inches of water to a boil. Turn heat off and add sausage. Immediately cover pan and let sausage stand 15 minutes. Remove sausage to a plate and let cool in the refrigerator.

  2. Meanwhile, prepare vinaigrette dressing by mixing dry mustard, salt, pepper and vinegar together in a small bowl. Slowly whip in olive oil to form an emulsion.

  3. Cook pasta according to package directions. Drain. Place in large bowl and toss with cup vinaigrette dressing.

  4. When cool, slice sausage into thin -inch slices. Remove garlic clove from vinaigrette dressing.

  5. Add sausage, peas, onion, tomatoes, carrots and remaining vinaigrette to the pasta. Sprinkle top with cheese.

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