Our sausage sandwich dinner is a super delicious choice.

If you want something light the Lyndonville is just for you.  Fresh sweet Italian sausages, covered with fresh peppers, and topped Wozz’s Triple Ale Sauce on a sweet Portugese roll and served with chips, an apple and an oversized homemade cookie. We make sure you’ve had your fill.


Minimum order is 2 meals

Lyndonville Meal Preparation

Defrosting Time: 20 minutes, but not always necessary

Meal Prep Time: 10 minutes

Cook Time: 20 minutes

Defrosting Directions

Preparing meal the day after delivery

If the sausage is frozen and you are planning to prepare and serve this recipe THE DAY AFTER DELIVERY, then place the package in the refrigerator to defrost overnight and through the next day.

Preparing meal the day of delivery

If the sausage is frozen and you are planning to prepare and serve this recipe THE DAY OF DELIVERY remove the package from the refrigerator 2 hours before serving. Remove and set aside white butcher paper surrounding the cryovac packaging. Do not remove the sausage from this packaging. With the meat still inside the plastic packaging place it into a bowl in the sink. Run cold water into the bowl, covering the sausage and let sit for 10 minues Refill with fresh cold water. Repeat 2 times, every 10 minutes or until the meat is soft and ready to cook.

Follow the recipe below to prepare the main dish of the Lyndonville dinner.

Essential Kitchenware

Sauté skillet

Serrated knife

Wide spatula

Pot holders

Main Dish 1 sausage per person


Prospect Farm Sweet Italian Sausage

Sausage Sandwich Roll

Ariston Extra Virgin Olive Oil

Wozz’s Triple Ale Sauce


Kosher Salt


Remove the sausage from the cryovac packaging. Lay the paper flat on the counter with the shiny side up to protect the counter and to use it for your meat prep.

Sprinkle salt into the sauté pan and pour 1 tablespoon of Ariston Extra Virgin Olive Oil into pan. Turn heat to medium, careful not to burn the oil. However, the heat should be high enough so the sausage sizzles when you add it to the pan.

Add sausage and slices of pepper turning and stirring every 2 – 3 minutes as the peppers soften and the sausage browns. Take the peppers out of the pan and set them aside.

Add ¼ cup or just enough water to cover the bottom of the pan. Cover and simmer the sausage on a low boil for another 5 minutes. The sausage should be firm to the touch but spring back when pressed.

The USDA recommends that 165°F is the safe temperature for consuming cooked pork products.

To make the sausage sandwich, slice it lengthwise into two pieces. Place on a toasted or warmed bun. Add the peppers and Wozz’s Triple Ale Sauce.

Chef’s Tips:

This recipe is for one, but scaling up recipes is easy since dinner baskets come with the right amount of ingredients for the number of guests you are serving.

Use the white butcher paper shiny side up for meat preparation and the checker board paper to prep ingredients for side dishes.

The USDA website recommends 165° F is the safe temperature for consuming cooked pork products. Learn more at the USDA food safety site ( ).

If you get creative with a recipe post your chef tips to our Facebook page. Be sure to like us on Facebook.

Vegetable Side Dish 1/2 cup per person


Red Pepper

Green Pepper


Rinse the green and red peppers under cool water and pat dry. Use a serrated knife to cut off the bottom of the peppers. Carefully balance the pepper on its side and using a serrated knife cut a slice through the skin and across to the other side of the pepper. Continue cutting slices and add them to the sauté pan with your sausage.

Potato Side Dish 1 - 7 oz. bag per person


Deep River Potato Chips


Open and enjoy.