Recipes

8 – 10 servings

8 oz. cream cheese

8 oz. American cheese, cubed

8 oz. mild cheddar cheese, grated

1 T. blue cheese, crumbled (optional)

1 t. crushed chili flakes (optional)

2 c. whole milk

1 lb. dried whole-wheat elbow macaroni, cooked al dente

4 links of Hickory & Applewood Big Fork Bacon Sausage, cooked, sliced thin

½ cup freshly grated Parmesan cheese, as needed

Directions:

1. Heat the cheeses, chili flakes, and milk together in a saucepot over medium-low heat, stirring occasionally until all the cheese is melted and the sauce is smooth. To make extra smooth, take a hand blender and blend the sauce to remove all little chunks. Keep the sauce warm.
2. While the sauce is heating, follow the instructions to cook the macaroni. Once cooked, drain and toss a little olive oil throughout the pasta.
3. In a dry skillet, brown the bacon sausage on both sides to heat through.
4. Toss the warm cooked pasta with the sauce, top the pasta with slices of bacon sausage and garnish with fresh Parmesan cheese.

Courtesy of: Rosemary Dennison, Austin, TX

Ingredients:

2 cups water

½ cup quick-cooking grits, uncooked

16 ounces shredded extra-sharp cheddar

4 eggs, lightly beaten

1 cup whole milk

¼ teaspoon dried thyme

¼ teaspoon garlic powder & onion powder

1 package Big Fork Bacon Sausage, diced

Directions:

1. Bring water to a boil, stir in grits. Return to a boil; reduce heat to low, and cook 4 minutes, stirring occasionally. Add cheese, stirring until melted and set aside to cool a little.
2. Combine eggs, milk, and seasonings; stir well. Gradually stir about ¼ of warm grits mixture into egg mixture; then add to remaining warm grits mixture, stirring constantly. Stir in sausage or other meat. Pour into a lightly greased 11 x 7 x 1 ½ inch baking dish.
3. Cover and refrigerate up to 24 hours. Bake, uncovered at 325° for 50-60 minutes or until set. I like to add a little more shredded cheese and leave in oven another 5 minutes or until golden brown and bubbly.   Enjoy!!

Servings: 6 – 8

1 tablespoon extra virgin olive oil

2 links Big Fork Bacon Sausage, Maple & Brown Sugar flavor, quartered lengthwise, then sliced thin

1 head cauliflower, chopped

1 cup raw cashews

1 teaspoon kosher salt

1 cup green onions, chopped

Directions:

1. Heat a shallow dutch oven over medium heat for a couple of minutes.

2. Add the oil, then the sausage and cook over medium heat for 4 minutes, stirring occasionally.

3. Add the cauliflower and cashew and cook over medium heat for 2 minutes, stirring occasionally.

4. Sprinkle the dish with the kosher salt and place the dutch oven uncovered into a 300F convection oven for 60 minutes, stirring occasionally.

5. Remove from heat, toss in the green onions and serve warm.

Servings: 4 – 6

Ingredients:

1-2 links Big Fork Spicy 3 – Pepper Bacon Sausage, sliced in half lengthwise, then sliced thin

1 cup red bell peppers, chopped

2 cups quinoa, cooked

½ teaspoon kosher salt

1 lime, zested and juiced

1 mango, diced

½ cup chopped cilantro

Directions:

1. In a large skillet, over medium heat, sauté the bacon sausage until it begins to brown.

2. Add the bell peppers and cook over medium heat for 2 minutes.

3. Add the quinoa and salt and cook for 2 minutes.

4. Remove from heat, and add the lime juice, zest, mango, and cilantro. Serve while warm.

Ingredients

2 links Big Fork Bacon Sausage (any flavor), quartered, then thinly sliced
2 cloves garlic, chopped
3 tsp. fresh ginger, chopped
1 cup carrots, diced
1 cup frozen peas
3 cups cooked rice
2 Tbsp. Soy Sauce
2 eggs scrambled
1/2 cup red onion, diced

Directions
1. In a large skillet, over medium heat, sauté the Bacon Sausage until it begins to brown, approximately 5 minutes.
2. Add the garlic, ginger, and carrots; cook over medium heat for 5 minutes.
3. Add the peas and rice; cook for an additional 2 minutes.
4. Add the soy sauce and cook for 1 minute. Remove from heat.
5. Add the eggs and red onion, mix well, then serve.

8 – 10 servings

8 oz. cream cheese

8 oz. American cheese, cubed

8 oz. mild cheddar cheese, grated

1 T. blue cheese, crumbled (optional)

1 t. crushed chili flakes (optional)

2 c. whole milk

1 lb. dried whole-wheat elbow macaroni, cooked al dente

4 links of Hickory & Applewood Big Fork Bacon Sausage, cooked, sliced thin

½ cup freshly grated Parmesan cheese, as needed

Directions:

1. Heat the cheeses, chili flakes, and milk together in a saucepot over medium-low heat, stirring occasionally until all the cheese is melted and the sauce is smooth. To make extra smooth, take a hand blender and blend the sauce to remove all little chunks. Keep the sauce warm.
2. While the sauce is heating, follow the instructions to cook the macaroni. Once cooked, drain and toss a little olive oil throughout the pasta.
3. In a dry skillet, brown the bacon sausage on both sides to heat through.
4. Toss the warm cooked pasta with the sauce, top the pasta with slices of bacon sausage and garnish with fresh Parmesan cheese.

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.

Courtesy of: Rosemary Dennison, Austin, TX

Ingredients:

2 cups water

½ cup quick-cooking grits, uncooked

16 ounces shredded extra-sharp cheddar

4 eggs, lightly beaten

1 cup whole milk

¼ teaspoon dried thyme

¼ teaspoon garlic powder & onion powder

1 package Big Fork Bacon Sausage, diced

Directions:

1. Bring water to a boil, stir in grits. Return to a boil; reduce heat to low, and cook 4 minutes, stirring occasionally. Add cheese, stirring until melted and set aside to cool a little.
2. Combine eggs, milk, and seasonings; stir well. Gradually stir about ¼ of warm grits mixture into egg mixture; then add to remaining warm grits mixture, stirring constantly. Stir in sausage or other meat. Pour into a lightly greased 11 x 7 x 1 ½ inch baking dish.
3. Cover and refrigerate up to 24 hours. Bake, uncovered at 325° for 50-60 minutes or until set. I like to add a little more shredded cheese and leave in oven another 5 minutes or until golden brown and bubbly.   Enjoy!!