Recipes

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.

Ingredients:

½ cup unsalted butter, softened

½ cup brown sugar

2 large eggs

2 teaspoons baking powder

½ teaspoon salt

2 cup all-purpose flour

1 teaspoon cinnamon, ground

2/3 cups whole milk

1 large apple, honey crisp, diced

2 links Maple & Brown Sugar Bacon Sausage, quartered and diced

Directions:

1. Heat the oven to 375°. Spray muffin cups with nonstick baking spray or cooking spray.
2. In a large mixing bowl with an electric mixer, cream butter and brown sugar until light. Beat in the eggs until well blended.
3. Combine the flour, baking powder, salt, and cinnamon. Add to the creamed mixture, alternating with the milk. Stir just until blended. Fold in the apple and bacon sausage until blended.
4. Spoon into the prepared muffin pan, filling the cups about 3/4 full.
5. Bake for 18 to 22 minutes, until lightly browned.
6. Cool in the pan for about 10 minutes, and then remove to a rack to cool completely.

Yield: 6 servings

Ingredients:

2 T. butter, a little extra to coat baking dish

1 Small onion, small diced

2 garlic cloves, minced

2 pounds spinach, frozen, thawed, drained

1-8.5 oz. can of artichoke hearts, quartered, drained, chopped

1 package Big Fork Bacon Sausage, quartered and sliced

1 cup whole milk

8 oz. cream cheese

1 cup manchego cheese, shredded

½ t. Worcestershire sauce

½ t. hot sauce

Salt and pepper, to taste

Directions:

1. Preheat oven to 425 degrees. In a large pot, heat butter over medium. Add the onion and garlic; cook until lightly browned, 5 to 8 minutes.
2. Add the spinach and cook until warmed through, about 2-3 minutes. Add the artichokes and bacon sausage and cook for 5 to 8 minutes. Transfer to a bowl.
3. In the same pot, warm the milk and cream cheese over medium heat, stirring occasionally until the cream cheese is melted, about 3 minutes. Remove from heat and add the bacon sausage mixture, Worcestershire sauce, hot sauce, and a ¼ cup manchego cheese, stirring until combined. Season with salt and pepper. Pour into a lightly buttered shallow baking dish, and sprinkle the remaining manchego cheese over the top.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with warm bread or crackers.

Ingredients:
1 sheet puff pastry, thawed
1 egg, whipped
1 bunch baby spinach
1 – 5 oz. tub of crumbled feta cheese
1 pack Big Fork Bacon Sausage, fully, sliced into thirds

Directions:
1. Preheat oven to 400F.
2. Lay the puff pastry on a floured table. Slightly roll out using a rolling pin. Cut the pastry into 4” squares.
3. On each square, lightly brush egg around the edges. Then place 2-3 spinach leaves in the middle, a large pinch of crumbled feta, and 1 piece of sausage. Fold in each corner, and pinch together to seal.
4. Place each pastry bite (sealed side down) on a cookie sheet with parchment paper. Cut two small slits on the top of each bite, and brush each thoroughly with egg.
5. Place in the oven, and cook for 15 minutes, or until golden brown. Remove from the oven and let sit 5 minutes prior to serving.

Yield: 10 Servings

Ingredients:

16 oz. Dried Black-eyed Peas

8 Cups Water

2 packs Big Fork Bacon Sausage (Any Flavor), sliced

1 Large Onion, Small Diced

4 Cloves Garlic, Smashed

2 Ribs Celery, Small Diced

1 Can or Bottle Craft Beer (low IBU)

1 (28 ounce) Can Muir Glen Fire Roasted Organic Diced Tomatoes

2 T. Tamari Soy Sauce

½ t. Sea Salt

1 (4 ounce) Can Chopped Green Chilies

2 t. Maple Syrup

1 Bay Leaf

¼ t. Thyme, Dried

½ t. Black Pepper, Ground

¼ t. Cayenne Pepper, Ground

1 T. Lemon Juice

½ t. Smoked Paprika

½ t. Cumin

Directions

1. In a large soup pot, bring the water and peas to a boil. Remove from the heat, place into a glass container that you can cover and let sit 1 hour. While the peas are soaking, do the rest of the preparation for the soup.

2. Heat the Big Fork Bacon Sausage in the large soup pot over medium heat. Brown the sausage. Once the sausage is brown, add the onions, garlic, and celery and cook for another 10 minutes, on medium low, stirring occasionally.

3. Add the remaining ingredients, including the peas (and their liquid) that have been soaking for at least 1 hour, and bring to a simmer, covered. Simmer for 1 ½ hours. Remove from heat and properly cool.

Notes: It is best to cook this (and any other for that matter) soup at least a day ahead of time to achieve optimal flavor complexity. Serve with the soup warm with steamed white or brown rice. Garnish of choice: Tabasco hot sauce.