Recipes

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:

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.