Tip: To prevent the sausage from sticking on the grill or pan, gently coat the cooking surface with vegetable oil or a nonstick vegetable oil spray. 

GRILL OR SKILLET:

Whole Rope Sausage: Place rope sausage on the grill or in a stovetop skillet. Cook over medium high heat (350°F) for 20-25 minutes or until grillers reach an internal temperature of 160°F. Turn often with tongs to brown evenly.

Bite Size Pieces: Skillet: Cut sausage into ½” pieces and place sausage in skillet to cook over medium heat for 15 minutes or or until sausage pieces reach an internal temperature of 160°F.  Grill: place cut sausage pieces on alumunim foil and grill over medium heat (350°F) and cook 10-13 minutes or until pieces reach an internal temperature of 160°F. Turn often with tongs to brown evenly.

SERVINGS:
10

1. In a Dutch oven cook bacon until crisp; remove. Drain and crumble on paper toweling; set aside. Cook kielbasa and chicken in hot bacon drippings until both are fully cooked and browned. Remove kielbasa and chicken, reserving 3 tablespoons drippings in Dutch oven.
2. Add flour to drippings; cook over medium heat, stirring constantly, for 12-15 minutes or until a reddish-brown roux forms.
3. Gradually stir in tomato juice and water. Add tomatoes and bouillon, stirring well. Add kielbasa, chicken, tomato sauce, okra, onion, green pepper, bay leaves, salt, red pepper and allspice; mix well.
4. Bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally.
5. Add shrimp and simmer, covered, for 10 minutes. Remove and discard bay leaves. Stir in file powder and bacon; mix well.
6. Serve over hot cooked rice, if desired.

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"Recipe courtesy of National Pork Board.
For more information about pork, visit TheOtherWhiteMeat.com."