NORWALK, CONN., July 30, 2009 -- Stew Leonard's introduces 100% All Beef Hot Dogs and Chicken Sausage to its popular "Naked®" brand line, offering customers a comprehensive range of all-natural meat products. The 100% beef hot dogs and chicken sausage join Stew's Naked Beef, Chicken, Turkey, Pork and Salmon to comprise a line of meat products that contain no antibiotics, added hormones or preservatives, and are from animals raised and harvested humanely.

The Naked line is Stew Leonard's way of providing customers with high-quality, yet affordable options to organic.

"The line has been a huge success ever since we launched it back in 2007 with Stew’s Naked Beef," said Stew Leonard, Jr., CEO and President of Stew Leonard's. "Each Stew's Naked product is the top-seller in its category."

Unlike conventional hot dogs, Stew's Naked 100% All Beef Hot Dogs are uncured and, therefore, contain no added nitrates or nitrites, which research suggests may be linked to certain chronic diseases. They are also minimally processed and contain no antibiotics, added hormones, artificial ingredients or preservatives.

Stew's Naked Chicken Sausage is also minimally processed with no antibiotics, added hormones, artificial ingredients or preservatives and comes in six varieties: sundried tomato; bratwurst; sweet apple; mild Italian with pepper and onions; buffalo wing style and; spinach and garlic.

"Now matter what you prefer on the grill—beef, chicken, salmon, hot dogs or sausage—there is an all-natural option for you with our Naked line," states Stew Leonard's Executive Chef George Llorens. "They are not only better for you, but also high in quality and, therefore, juicy, tender and delicious."

Stew's Naked All Beef Hot Dogs and Chicken Sausage are a natural choice for your next summer barbecue as well as key ingredients for fun, easy-to-make "next-day" recipes. Stew Leonard's chefs recommend the following recipes using leftovers from its line of Naked products:

Vermont Cheddar and Chicken Sausage Mashed Potatoes
From Stew Leonard's Winning Recipes Cookbook

2 pounds Idaho or russet potatoes, cut into 2-inch pieces
1 ½ teaspoons salt
½ cup whole milk
2 tablespoons butter
1 cup (4 ounces) Vermont sharp cheddar cheese, shredded
4 ounces Stew's Naked Chicken Sausage, prepared according to package instructions and broken into small pieces
¼ teaspoon pepper

Place potatoes in a large saucepan with 1 teaspoon of the salt and cover with water. Bring to a boil over high heat. Set aside the remaining salt. Reduce the heat to low, cover, and simmer for 20 minutes, or until tender. Drain the potatoes. Place the potatoes in a large bowl with the milk and butter. Using an electric mixer, whip the potatoes until creamy. Stir in the Vermont sharp cheddar cheese, Stew’s Naked Chicken Sausage, ½ teaspoon of salt and ¼ teaspoon pepper.

Spinach and Sausage Frittata
From Stew Leonard's You Can Do It! Cookbook

6 eggs
6 ounces Stew's Naked Chicken Sausage (sundried tomato), prepared according to package instructions and broken into small pieces
12 spinach leaves, chopped
3 ripe tomatoes
1 tablespoon chopped chives
Salt and freshly ground black pepper to taste
1 tablespoon olive oil

In a bowl, beat the eggs until blended. Add half the Stew's Naked Chicken Sausage, half the spinach leaves, tomatoes, chives and salt and pepper to taste. Heat the oil in a 10-inch non-stick pan over medium-high setting. Pour in the egg mixture, reduce heat to medium, and cook until the frittata is set and lightly brown on the bottom. Take a platter, place it over the pan, and invert the pan. Garnish with the remaining sausage, spinach and tomatoes. Serves 6 as an appetizer.

Broccoli Rabe with Sausage
From Stew Leonard's You Can Do It! Cookbook

1 bunch (about 1 pound) broccoli rabe, rinsed
1 ½ pounds Stew's Naked Chicken Sausage, cut into 1/2 –inch pieces
8 cloves garlic, peeled and chopped
½ cup olive oil
Salt and freshly ground black pepper to taste

Trim the hard stalks from the broccoli rabe. Bring a pot of salted water to a boil. Blanch the broccoli rabe for 1 minute. Drain very well and pat with paper towels. In a large pan over medium-high setting, heat the olive oil and sauté the garlic until light golden, not brown. Add the sausage and cook for about 3 minutes, stirring. Drain the excess fat from the pan. Add the broccoli rabe and cook, stirring, for 5 to 8 minutes, or until the greens are wilted. Check for seasonings and serve. Makes 4 servings.

Grilled Filet Salad
From Stew Leonard's Winning Recipes Cookbook

Grilled beef tenderloin tips
Mesclun greens or spring mix salad

Gorgonzola Vinaigrette:
¼ cup red wine vinegar
1 clove garlic
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup extra virgin olive oil
½ cup gorgonzola cheese, crumbled

To make the gorgonzola vinaigrette, combine the red wine vinegar, garlic, salt and black pepper in a food processor and blend. Gradually add the olive oil until well blended. Stir in the gorgonzola cheese. Makes 1 ½ cups. Arrange the mesclun greens or spring mix salad in a large bowl. Top with the meat and drizzle with the gorgonzola vinaigrette.

Linguine with Salmon and Pesto Sauce
From Stew Leonard's You Can Do It! Cookbook

2 ½ cups loosely packed basil leaves
½ cup plus 1 tablespoon extra virgin olive oil
3 tablespoons pine nuts
1 tablespoon coarsely chopped garlic
Salt and freshly ground pepper to taste
½ cup grated Parmesan cheese
Grilled, skinless salmon, cut into 1-inch slices
¾ pound linguine, fresh or dried
4 quarts water
1 teaspoon hot red pepper flakes
3 tablespoons finely chopped shallots

Remove and discard tough stems from the basil. Put 2 cups of basil leaves in a food processor. Add ½ cup of olive oil, pine nuts, garlic, salt and pepper. Blend well to a fine texture. Add the cheese, and blend some more. Cook the linguine in a large pot of salted water until al dente. Drain, but reserve ¼ cup of the cooking liquid. Return the pasta to the pot in which it was cooked. Add half of the pesto sauce, the reserved cooking liquid, salt and pepper. Toss well, and keep warm. Add the remaining 1 tablespoon of olive oil to a non-stick pan large enough to hold the salmon in one layer. Add the salmon slices and season with salt, pepper, and pepper flakes. Cook briefly, add the shallots, flip the salmon pieces and cook 1-2 minutes more. Keep warm. Divide the linguini equally on each of 4 serving plates. Spoon equal portions of the sauce over each. Lay several strips of salmon over each portion. Garnish with the remaining basil leaves. Makes 4 servings.

Stew Leonards, a family-owned and operated fresh food store founded in 1969, has four stores in Norwalk, Danbury, and Newington, Conn. and Yonkers, N.Y. The company was named among FORTUNE magazine's "100 Best Companies to Work For" for the past eight consecutive years. For more information, visit Stew Leonard's website at www.stewleonards.com.