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Ingredients

2 links Big Fork Bacon Sausage (any flavor), quartered lengthwise, then sliced into thin pieces
2 tsp. fresh ginger, chopped
1 tsp. garlic, chopped
1 cup mushrooms, sliced
1 small red pepper, sliced
1 cup broccoli, chopped
1 package ramen noodles
2 cups water

Directions
1. In a large skillet, over medium heat, sauté the Bacon Sausage until it begins to brown, approximately 5 minutes.
2. Add the ginger, garlic, mushrooms, bell peppers, and broccoli.
3. Cook over medium heat for 2 minutes.
4. Add the noodles, seasoning, and water; cover and cook for 5 minutes.  Serve warm.

8 – 10 servings

Ingredients

1 package Big Fork Bacon Sausage, chopped

12 oz. nut-brown craft ale

1 (8 oz.) packages cream cheese, softened

1 (8 oz.) packages sharp shredded Cheddar cheese

8 oz. American cheese, diced

½ cup whole milk

½ t. garlic, granulated

½ t. onion, granulated

¼ t. fresh ground pepper

¼ t. smoked paprika

¼ t. cayenne pepper

2 t. Dijon Mustard

2 green onions, sliced, as garnish

Directions

1. Brown the sausage in a medium pot over medium heat.
2. Add the beer, bring to a simmer, and continue to cook over medium heat for 5 minutes.
3. Add the remaining ingredients except for the green onions and cook over medium heat, stirring occasionally, until all of the cheese is melted.
4. Remove from heat and keep warm for service.
5. Serve with chips, veggies, pitas, crackers or use as a sauce for sandwiches, meats, or pasta.

8-10 servings

Ingredients:

2 links Big Fork Bacon Sausage (any flavor), sliced lengthwise twice, then chopped thin

1 small yellow onion, diced

1 orange or yellow bell pepper, diced

8 oz. portabella mushrooms, chopped

1 clove garlic, chopped

1 lb. mozzarella or Chihuahua cheese, grated

1 poblano chili, roasted, diced

1 medium tomato, diced

salt and pepper to taste

Garnish:

½ bunch of cilantro, chopped

4 sprigs of green onions, sliced

Directions:

1.     Preheat the oven for 400F. 

2.     In a medium-sized cast iron skillet, heat the sausage over medium-high heat until the pieces begin to brown. 

3.     Add the onions, peppers, and mushrooms and cook over medium-high heat for 5 minutes, stirring occasionally. 

4.     Add the garlic and cook for an additional minute, then remove from the heat. 

5.     Spread the vegetable/sausage mixture over the bottom of the skillet.  Sprinkle the cheese over the vegetables.  Sprinkle the diced poblano and tomatoes over the cheese.  Lightly salt and pepper over the top of the entire dish. 

6.     Bake in the oven for 15 minutes. 

7.     Remove from the oven and garnish with fresh cilantro and green onions.  Serve with crusty bread or tortilla chips. 

Ingredients:

1 sheet puff pastry, thawed

1 egg, whipped

1 package Big Fork Bacon Sausage

 

Directions:

Preheat oven to 400F.

Lay the puff pastry on a floured table.

Brush the top of the puff pastry with the egg.

Wrap the puff pastry around the sausage and press as necessary to seal the puff pastry around the sausage. Once sealed, wrap the log in plastic wrap and place in the freezer for 20 minutes.

Remove the puff pastry from the freezer and cut into ½ inch slices.

Place the slices on a baking sheet and cook for 15 minutes. Remove from the oven and let sit 10 minutes prior to serving.

Ingredients:

2 links Big Fork Bacon Sausage (any flavor), sliced and chopped
3 tablespoons olive oil
2 large sweet potatoes, ¼-inch diced
½ cup red onion, chopped
2 cloves garlic, thinly sliced
1 jalapeno, seeds removed, chopped
½ teaspoon paprika
Salt and black pepper, as needed

Directions:

1. In a large sauté pan over medium-high heat, add the sausage and olive oil. When the oil heats and the sausage begins to sizzle, add the sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in a single layer. Cook the potatoes over medium heat tossing often for 15 minutes.
2. Add the remaining ingredients and season with salt and pepper. Continue to cook for an additional 20 minutes or until the potatoes are soft and ready to eat.

Ingredients:
1 lb. butter, unsalted, softened
1 t. sea salt
1 t. black pepper, freshly cracked
½ t. cayenne pepper
2 T. dark brown sugar
2 lbs. Big Fork Bacon Sausage, any flavor, quartered lengthwise, then chopped thin
2 eggs
½ c. buttermilk
1.5 lbs. sharp cheddar, small diced or shredded
4 ½ c. all-purpose flour
1 t. baking soda

Directions:
1. Using the paddle attachment of your mixer, beat the butter until light and airy. Add the seasonings and sugar and mix until uniform.
2. Add the sausage and eggs and mix until uniform. Add the buttermilk and cheddar and mix until even.
3. Mix the dry ingredients together then add to the sausage mixture and mix just until the flour is absorbed. Do not over mix.
4. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator or until you are ready to bake.
5. To bake: Heat your oven to 425F convection or 450F conventional. Using a small scoop or tablespoon portion out small rounds of dough on parchment paper. Bake for 10-12 minutes, depending upon the size of the dough balls. They should be golden brown on the outside but not burned. Stick a thermometer in the center of one or two so you know you’ve achieved a temperature to cook the sausage. Ideal temperature range: 140F – 160F.