Big Fork Brands Recipes - ways to use our products in tasty ways

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Sausage and Cheddar Waffles

Written By Lance Avery - August 21 2019

Looking to add a little more protein in your life? Have you ever tried adding a little sausage to your waffle batter?

Look no further than this recipe. We make the perfect breakfast sausage since it's stuffed with bacon.

Now you can enjoy the both bacon AND sausage together in one glorious bite.

To watch the video of the waffle being cooked go to:

https://youtu.be/P2FnIYIiDBE

Bacon Sausage Beer Cheese Dip

Written By Lance Avery - February 27 2018

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

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

Bacon Sausage Queso Fundido

Written By Lance Avery - October 13 2017

Bacon Sausage is a great sausage for all things Latin cuisine. The smoky meatiness builds so much complexity to your savory dishes it's really difficult to mess up.

You can use the following flavors of bacon sausage:

Hickory & Applewood
Aged Cheddar
Chicken & Bacon
Spicy 3 - Pepper

Bacon Sausage Rolls

Written By Lance Avery - April 26 2017

3 ingredient appetizer that can be made in advanced and then tossed in the oven for a hot hearty snack for a party or event.

Bacon Sausage Sweet Potato Hash

Written By Lance Avery - February 28 2017

Hash can be made with a variety of meats, such as sausage, bacon, corned beef, roast beef, or ham, and is often served for breakfast or brunch with fried or poached eggs on top. We feel like Bacon Sausage is the ideal meat for hash. Some recipes may also include other vegetables, such as bell peppers, mushrooms, or spinach. Hash is a versatile and hearty dish that can be customized to suit individual tastes and preferences. Sweet potatoes are better for you than white potatoes. This hash is incredible. So much flavor, so colorful.

Bacon Sausage Scones

Written By Lance Avery - February 28 2017

Bits of smoked sausage throughout savory scones for increased protein and flavor.

Maple & Brown Sugar Bacon Sausage Apple & Cinnamon Muffins

Written By Lance Avery - February 28 2017

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:

Heat the oven to 375°. Spray muffin cups with nonstick baking spray or cooking spray.
In a large mixing bowl with an electric mixer, cream butter and brown sugar until light. Beat in the eggs until well blended.
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.
Spoon into the prepared muffin pan, filling the cups about 3/4 full.
Bake for 18 to 22 minutes, until lightly browned.
Cool in the pan for about 10 minutes, and then remove to a rack to cool completely.

Bacon Sausage Spinach & Artichoke Dip

Written By Lance Avery - February 28 2017

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:

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.
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.
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.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with warm bread or crackers.

Bacon Sausage, Spinach, and Feta Bites

Written By Lance Avery - February 28 2017

A super easy appetizer that can be done in advanced and then heated just before serving for an amazing warm and hearty passed app.

Black Eyed Peas & Bacon Sausage

Written By Lance Avery - February 28 2017

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

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.
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.
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.

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