Koss Sauce recipes

The Koss  Sauce Baconator Meatloaf

I can't take credit for this amazing recipe. My good friend and chef known as "Cranky Cook" is a huge supporter and has created many recipes with Koss Sauce. He was so generous and shared this so we may share with our customers


1 1/2 cups onion diced

2 cups chopped bell pepper( red was used but you may chose which you prefer.)

4 pounds ground burger

1 pound ground pork

1 pound bacon

1 cup Koss Sauce(steak sauce may be substituted)

1/2 cup brown mustard

4 eggs, beaten

2 cups seasoned bread crumbs( freshly made work best)

2 cups oatmeal( grind fine in a food processor)

2 tablespoons creole seasoning

salt and pepper to taste


Preheat oven to 375 degrees.

In a large bowl, combine all ingredients EXCEPT BACON and mix until evenly combined. When stated to add salt and pepper totaste, please do not taste raw hamburger mixture. This means to add salt and pepper for flavor you prefer for finished product.

Line the bottom of a large roasting or baking pan with bacon. 

You can make one large loaf or 2 smaller ones with this recipe. Either way, place loaf/loaves onto the bacon covered baking sheet. Wrap bacon over meat loaf. Place in the preheated oven for 1 hour to an hour and 30 minutes for one, larger loaf. Reduce cooking time to approximately 1 hour for 2 smaller loaves. 

Drain grease off several times during cook. Be careful when handling hot pan and draining off grease.

Glaze the top of the loaf/loaves with Koss Sauce halfway through cooking.

Print this recipe

Mini Koss Sauce Calzones


Rhodes yeast dinner rolls, thawed

Koss Sauce

1 small onion, chopped

1 small green pepper chopped(other varieties can be used.)

Shredded cheese

1/2 roll of breakfast sausage,cooked and drained of grease.

small bag pepperonis

1 egg white


Preheat oven to 350 degrees Grease cookie sheet .Flatten out 4 of the rolls. These will be the bottoms of your calzones. Spread each with 3 teaspoons of Koss Sauce. Top each with 1 1/2 tablespoons of sausage, 2-3 pepperonis, onion and green pepper as well as cheese. Flatten out remaining 4 rolls. Stretch and place on top of toppings. Pinch bottom roll and roll placed on top together. Take a fork and press along edges to seal . Use pastry brush to brush top of each calzone with egg white. Bake for 15-20 minutes or until calzone is lightly browned and filling

Print this recipe  

Koss Sauce Burgers


1/2 lb hamburger

1/2 cup shredded cheddar cheese

4 slices bacon, cooked,drained and chopped into bite size pieces

2-3 tablespoons KOSS SAUCE

cheese of choice, lettuce, tomato, onions,mayo(any topping you prefer)

hamburger buns


Combine hamburger, shredded cheddar cheese,bacon and Koss sauce in medium size bowl. Shape into patties. Either grill them or cook on stove top. Cook thoroughly until meat is fully cooked and no longer pink inside. Top with desired topping

Print this recipe

BBQ Bacon Mac and Cheese

This is a recipe revised from a recipe I have used for years from taste of home magazine.


1 package(7 ounces) elbow macaroni

4 tablespoons butter or margarine

3 tablespoons all purpose flour

4-5 slices of bacon,cooked,drained and chopped

4-5 tablespoons KOSS SAUCE

1 package (8ounce) cream cheese ,cubed

2 cups (8ounces) shredded cheddar cheese

2 teaspoons spicy brown mustard

1/2 teaspoons salt

1/4 teaspoon pepper

2 cups whole milk


Cook macaroni according to package directions. Meanwhile, melt 4 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil;cook and stir for 2 minutes. Reduce heat ,add cheeses, mustard,salt and pepper . Stir until cheese is melted and sauce is smooth. Drain Macaroni:add to the cheese sauce and stir to coat.Transfer to greased shallow 3 qt. baking dish. Top with chopped bacon. Bake uncovered at 400 degrees for 15-20 minutes or until golden brown. Remove from oven and drizzle on Koss Sauce. 

Print this recipe

Koss Cups


1-8 oz. canned biscuits

1/2 lb. hamburger.

3 tablespoons Koss Sauce

2 cups shredded cheddar cheese

1 medium size onion, diced

1 medium size bell pepper,diced(I use either red or green. )

muffin pan

vegetable oil spray



Preheat oven to 350 degrees. Grease muffin pan with vegetable oil spray. Saute hamburger with onion and peppers in a nonstick skillet until hamburger is no longer pink. Drain off excess grease using colander. Add mixture back into skillet and add Koss Sauce. Remove biscuit dough from roll. Break each biscuit in half. Flatten each half and mold into bottom and sides of individual muffin area of pan. This should give you 16 individual cups. fill each cup with a tablespoon of hamburger mixture. You may add or subtract from amount depending on how much you want in each, Top with cheddar cheese. Bale approximately 8-10 minutes until biscuits are lightly brown and cheese is melted.

Print this recipe

Cheesy Kossy Sauce Dip


1/2 roll of Jimmy Dean hot sausage, browned and blotted

6 tablespoons Koss Sauce

1 block (16 oz. ) Velveeta cheese, cubed

1 small onion ,finely diced

Chips of your choice


Combine Velveeta, Koss Sauce and diced onion is microwave safe bowl. Microwave for 2 minutes. Remove from microwave and stir. Place back into microwave for 2 more minutes.Remove once again, stir. If not completely melted,microwave for one more minute. Remove, add sausage, stir once again. Serve with chips or tortilla chips.

Print this recipe

Grilled Ham Steaks with Grilled Pineapple




  • Ham steaks. You may use the larger steak that can be cut in half or buy the individual size. I use Smithfield individual ham steaks.
  • medium size can pineapple slices,drained
  • 1/2-1 cup dark brown sugar


  • You may prepare on grill outside, but I used portable griddle/grill for stovetop use.
  • Grill ham steaks until warmed through, approximately 4 minutes per side. Time depends on heat of your grill .I like to grill until grill marks develop on steaks.
  • Remove steaks and put on platter.
  • Rub each pineapple slice with brown sugar. You may prepare ahead of time.
  • Grill each pineapple slice approximately 2 minutes on each side. Once again, I like the grill marks.
  • Remove pineapple slices from grill.
  • Assemble ham steaks topped with pineapple slices and drizzle with Koss Sauce.

 Print this recipe


Fish Tacos


  • fresh fish baked or fried. You may also use a frozen fish product . I used Mrs. Pauls fish fillets.
  • coleslaw(homemade or store bought)
  • stand and serve hard taco shells
  • Koss Sauce


  • Prepare fresh fish by baking or frying. If using frozen fish fillets, cook according to package directions.
  • Warm  taco shells slightly.
  • Blot fish with a paper towel to remove any excess grease.
  • Layer ingredients into shells. 
  • First layer fish, then coleslaw, followed by drizzling Koss sauce.
  • ***you may layer in any order you prefer. You may also substitute lettuce and diced tomatoes for coleslaw.

 Print this recipe


 6 hour slow smoked pork ribs

Pick your favorite rub recipe or make your own. I used brown sugar, crushed black pepper and salt. Smoked ribs for approximately 5 hours. In the last hour, mopped ribs with our sauce and wrapped in foil. Then removed the ribs and placed in a cooler for an additional hour allowing the ribs to rest and reabsorb the juices. Served and enjoyed the tender ribs.

Print this recipe

Turkey Panini with brie, cranberry and Koss Sauce


  • Deli sliced turkey breast or store bought brand. I used Oscar Mayer carving board. It is a thicker cut which I think goes well on panini.
  • slices of brie (other cheeses may be used but I like both the taste and creaminess of brie)
  • sour dough bread slices(any thicker sliced, crusty bread can be used.)
  • thin slices of granny smith apple(2-3 slices for sandwich)
  • 1 small onion sautéed (optional)
  • 2-3 tablespoons apricot preserves (this will make enough spread for 2-3 paninis.)
  • 2 tablespoons Koss sauce
  • butter for spreading

Equipment needed

panini press or sandwich press/griddle


  1. Warm panini press or griddle
  2. Lightly butter both slices of bread to be used fro panini. Lay buttered side down on plate.
  3. Start to assemble panini.
  4. First, mix apricot preserves and Koss Sauce
  5. Spread onto one slice of bread.
  6. Top with turkey, brie, apple slices and onion. Top  with remaining slice of bread.
  7. Place onto panini press or griddle. If not using panini press, flip sandwich halfway during warming. Warm/press until bread is toasty and butter is melted as well as turkey being warm and cheese is gooey. 

 Print this recipe

 Tex Mex Lasagna


  • 1 lb. hamburger
  • 10-12 ounces of Koss Sauce
  • 2-3 jalapenos chopped with seeds removed
  • 1 diced bell pepper (I chose an orange bell pepper but any type will do.)
  • 1 small onion peeled and diced
  • 1 package mexican shredded cheese (or whatever type you may want)
  • small container ricotta cheese
  • 1 egg
  • one box lasagna noodles (ready to bake or regular)


  1. Preheat oven to 375 degrees. 
  2. Bring water to boil to cook lasagna noodles. Cook until  tender and drain. If using ready to bake noodles,skip this step.
  3. Add onion, peppers, and hamburger to pan. Cook until hamburger is cooked completely and meat is no longer pink. drain using colander.
  4. In small bowl, mix ricotta cheese and egg.
  5. Mix hamburger mixture in a medium size bowl with Koss Sauce.
  6. Begin to assemble lasagna using 9 x 11 baking dish.
  7. First make a layer using lasagna noodles.
  8. Spread layer of ricotta, followed by shredded cheese and Koss Sauce mixture.
  9. Repeat layers until you have 2-3 layers.
  10. Bake approximately 45 minutes to one hour, uncovering for last 10 minutes.
  11. Cool slightly before serving.

 Print this recipe



BBQ Bacon Pizza


  • already prepared pizza crust (we used individual size but can also use large crust)thick or thin crust. However, using thicker crust will add a few minutes to cooking time.
  • Canadian bacon or regular bacon, cooked, drained of grease, and chopped into bite size pieces
  • sweet banana peppers, 2-3 depending on size pizza being prepared.
  • small to medium size onion diced
  • fresh or shredded mozzarella
  • 3-4 tablespoons Koss Sauce

Equipment needed

  • 1 large baking/pizza stone
  • small cast iron or any type skillet to saute vegetables.


  1. Heat gas or charcoal grill(this recipe may also be prepared in regular oven).
  2. Dice banana peppers and onion(feel free to use your favorite vegetables and toppings).
  3. Once grill is heated, place pizza crust onto stone.
  4. Top with Koss Sauce.
  5. Top with vegetables and bacon
  6. Add mozzarella
  7. Place  stone on grill. Bake until pizza is warm and cheese is melted. If baking in oven, bake at 375 degrees approximately 15 minutes or until pizza is warm and cheese is melted.

 Print this recipe

Shrimp Po Boys


  • 1 lb. frozen or fresh shrimp (deveined and tail removed)
  • 1 pack (contains approx. 6) sub rolls
  • shredded lettuce
  • sliced tomato
  • pat or 2 of butter for toasting buns
  • 1 & 1/2 tablespoons Koss Sauce
  • 2-3 tablespoons mayonnaise
  • 2 cups flour
  • salt and pepper to taste
  • 1 cup milk
  • 1 egg
  • vegetable oil


  1. Heat vegetable oil in deep fryer or Dutch oven. Always be careful when cooking with hot oil.
  2. Mix dry ingredients(flour, salt and pepper) in small bowl.
  3. In another small bowl combine your wet ingredients.(milk, egg)
  4. Prepare platter or plate with a paper towel for shrimp once fried.
  5. Pat dry shrimp
  6. Dredge shrimp in dry ingredients
  7. Dip each shrimp into wet ingredients.
  8. Dredge shrimp in dry ingredients once more.
  9. Check to make sure oil is hot enough but dropping a teaspoon of water. If hot enough, water will pop and sizzle.
  10. Drop breaded shrimp into oil and cook approximately 3-4 minutes until shrimp is cooked through .Do not overcook.
  11. Place on platter while you toast buns and make spread for Po boys.
  12. Heat oven at 350 degrees. While oven is warming, lightly spread butter onto sub rolls.
  13. Place in oven until lightly toasted.
  14. In a small bowl, mix mayonnaise and Koss sauce.
  15. Spread Koss sauce mixture on toasted buns. Top with lettuce and tomato and shrimp.

 Print this page

 Fried Chicken Tenders


  • 1 lb. boneless, skinless chicken tenders(approximately 6-7 tenders)
  • 1 egg
  • 1-1&1/4 cp. water
  • 2 cups flour
  • 2 tablespoons Koss Sauce
  • vegetable oil


  1. Heat oil in either deep fryer or dutch oven.
  2. In a small bowl, add dry ingredient, flour.
  3. In separate small bowl, mix wet ingredients which consist of egg, water, and Koss Sauce.
  4. Use whisk to beat egg lightly and mix well with water and Koss Sauce.
  5. Place platter out to place chicken tenders on once ready to fry.
  6. First, dip each chicken tender into flour, shaking off any excess flour.
  7. Next, dip each tender into wet ingredients.
  8. Dredge each tender in flour once again.
  9. Test oil before frying by dropping a drop of water into oil. When hot enough, water will pop. Be careful when cooking with hot oil.
  10. Using long handled tongs or other kitchen utensil, place chicken tenders  in oil. Cook for approximately 6 minutes or until batter is light brown , When chicken tenders float on top of oil, this is also an indication that they are done.
  11. Remove from oil. Place on platter with paper towel to blot off excess grease.
  12. Cool slightly before serving. 

 Print this recipe

Mrs. K's Bloody Mary


2 ounces Vodka

1 cup Koss Sauce, chilled

1 tablespoon lemon juice

1 & 1/2 teaspoons lime juice

1/2 teaspoon worcestershire sauce

Garnishes: shrimp, peeled and cooked. celery rib, cucumber slice


Using water, moisten rim of glass and dip in salt. Fill a shaker  3/4 full with ice. Add remaining ice to glass. I prefer diced, smaller pieces of ice. Easier to use than cubes.Add vodka, worcestershire sauce, Koss Sauce and lemon and lime juices to shaker. Shake 15 seconds or until shaker gets frosty. Strain into prepared glass. Garnish and enjoy.

print recipe

Hasselback Potatoes


4 baking potatoes (others such as russet and red skin potatoes can also be used.)

4-5 slices bacon cooked, drained of grease, and chopped.

1/2-3/4 cup shredded cheddar cheese

olive oil to be drizzled over potaotes

salt and pepper to taste

1/2 cup-3/4 cup of Koss Sauce



Preheat oven to 375 degrees. Line a cooie sheet with aluminum foil. Rinse potatoes under water. Pat dry with a paper towel. First you do not want to begin slicing at the very edge of your potato. Leave approximately the width of 2 of your fingers on each end. Using a knife, slice horizontal slits into your potato, being careful not to slice all the way through. Slice, leaving approximately 1-quarter inch between slits. thus making a wedge. Brush each potato lightly with olive oil and sprinkle with salt and pepper. Place in oven and bake for approximately 30 minutes. Take potatoes out of oven You want them to be slightly tender, but not completely done.If they are not done enough, tender enough, bake for approximately 10 more minutes.  Add crumbled bacon in each slit in potato using a fork to open wedges as potatoes are hot. To with cheddar cheese and drizzle Koss Sauce over potatoes. Bake for a few more minutes until cheese is melted.

Remove from oven and cool slightly before serving. 

Print this recipe