Recipes

2 bunches Green Onions, chopped

½ cup orzo, cooked, following the cooking instructions

1 package Big Fork Bacon Sausage, chopped

1 large Sweet Onion, chopped

1 rib celery, chopped

6 crimini mushrooms, sliced

¼ c. Sherry

32 oz. Low-Sodium Chicken Stock

1 cup mushroom stock

2 cups onion blanching liquid

1 T. Lemon Juice

1 T. Tamari Soy Sauce

1 T. Brown Sugar, dark

1 t. Salt

½ t. Black Pepper

½ c. Heavy Cream

1 T. Stone Ground Mustard

Directions

1. Blanch the green onions using 2 cups of boiling water. Boil the onions for 15 seconds then drain, keeping the liquid for the soup. Let the onions cool.

2. Cook the orzo and set aside.

3. In a large stock pot over medium heat brown the sausage on all sides. Add the onions, celery and mushrooms, and brown over medium heat until the onions are nice and brown.

4. Add the sherry and cook for 4 minutes.

5. Add the remaining ingredients and simmer for 20 minutes. Remove from heat.

6. Add the green onion, and orzo, and let marry for at least 10 minutes prior to serving or chill.

Ingredients:

4 cloves garlic, chopped

1 large onion, chopped

1 package Big Fork Bacon Sausage, any flavor, chopped

2 ancho chilies, whole

3 poblanos chilies, roasted, diced

3 t. cumin

1 t. salt

1 t. black pepper

2 T. corn flour or fine corn meal

1 – 32 oz. chicken stock

2 cans (15.5 oz. each) cannellini beans, with liquid

1 can (29 oz.) white hominy, with liquid

1 bunch cilantro, chopped

2 limes, quartered

2 avocados, diced

crushed tortilla chips, as necessary

Directions:

1. Using a stock pot over medium heat, warm the garlic, onions, and sausage and cook, stirring occasionally for 5 minutes.

2. Add the chilies, seasoning, and corn flour and cook, stirring occasionally for 5 minutes.

3. Add the stock, beans and hominy and cook for 15 minutes. Remove from the heat, let rest a half hour, and then pull the bones out of the soup.

4. Serve with fresh chopped cilantro, lime wedge, fresh diced avocados and crushed tortilla chips.

1 lb. great northern beans, dried

1 package Big Fork Bacon Sausage, any flavor, cut in half and sliced

1 large yellow onion, diced

4 carrots, sliced

3 ribs celery, chopped

5 cloves garlic, smashed

1 bunch kale, chopped

8 cups water or chicken stock

1 long peppercorn

2 bay leaves

½ t. Italian herbs, dried

1 t. each cumin, black pepper

2 t. each brown sugar, apple cider vinegar, salt

Directions:

1. Bring 4 cups of water to a boil. Add the beans and bring back to a simmer. Remove from the heat, cover and let rest for 1 hour. Drain.

2. Heat the bacon sausage over medium heat until brown, about 5 minutes. Add the onions and cook for an additional 10 minutes. Add the garlic, celery, and carrots and cook for an additional 5 minutes. Add the kale then the beans. Cook for 1 minute then add the cooking liquid, bay leaves and long peppercorn.

3. Bring the soup to a simmer, cover and cook for at least 2 hours, perhaps up to 3 if you feel necessary and like the beans really soft. 30 minutes prior to finishing the cooking process add the remaining ingredients.

Inspired by my grandmother, Dorothy Horn

Servings:  Enough for one large bird and a little extra

Ingredients:

2 T. Butter

1 large onion, chopped

2 celery ribs, chopped

1 package Big Fork Bacon Sausage, chopped into small pieces

Giblets from the bird, chopped (optional)

3 cups Chicken Stock

2 – 6 oz. boxes of seasoned stuffing crumbs

Directions:

1. In a skillet melt the butter over medium heat. Add the onions and celery and cook for 10 minutes.

2. Add the bacon sausage and giblets and cook for an additional 10 minutes on high.

3. Add the chicken stock and bring to a boil. Add the stuffing crumbs and stir until all the liquid is as been absorbed.

4. Let cool then stuff into the bird.

Servings: 6 – 8

2 lbs. Brussels sprouts, sliced in half

1 tablespoon extra virgin olive oil

2 links, Big Fork Bacon Sausage, fully cooked, quartered length wise, then sliced thin

6 – 8 cloves garlic, smashed

½ orange, zested and juiced

½ teaspoon kosher salt

Directions:

1. Blanch the Brussels sprouts in boiling water for five minutes. Drain and let cool.

2. Heat a large skillet over medium heat with the oil. Add the bacon sausage and cook until the sausage begins to brown. Add the garlic and cook for 1 minute on medium heat.

3. Add the Brussels sprouts and cook for 10 minutes over medium heat, stirring occasionally.

4. Remove from heat and stir in the orange zest, orange juice and salt. Serve warm.

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.

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.