Big Fork Bacon Sausage Scones
Yield: makes roughly 130 “bites”
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, raw, removed from the casing
½ c. buttermilk
1.5 lbs. sharp cheddar, small diced or shredded
4 ½ c. all-purpose flour
1 t. baking soda
1 t. baking powder
- Using the paddle attachment of your mixer beat the butter until light and airy. Add the seasonings and mix until uniform.
- Add the sausage and eggs and mix until uniform. Add the buttermilk and cheddar and mix until even.
- Mix the dry ingredients together then add this to the sausage mixture and mix just until all the flour is absorbed. Do not over mix.
- Wrap in plastic wrap and chill for at least 1 hour in the refrigerator or until you are ready to bake.
- 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. Please do not over bake.
Note: These scones are best if they are baked just prior to serving.
Spring Onion & Bacon Sausage Soup
Yield: 6 servings
2 bunches Green Onions, chopped
½ cup orzo, cooked, following the cooking instructions
1 lb. Big Fork Bacon Sausage
2 T. Extra Virgin Olive Oil
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
- 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.
- Cook the orzo and set aside.
- In a large stock pot over medium heat brown the sausage on all sides. Remove the sausage from the pan and pour all excess fat out of the pot. Let the sausage cool and slice into bite size pieces. Reserve until the soup is finished.
- Add the onions, celery and mushrooms, and brown over medium heat until the onions are nice and brown.
- Add the sherry and cook for 4 minutes.
- Add the remaining ingredients (except green onions, orzo and sausage) and simmer for 20 minutes. Puree the soup using a hand blender.
- Add the green onion, orzo, and sausage and let marry for at least 30 minutes prior to serving or chill.
Big Fork Bacon Sausage Beer Cheese Dip
1lb. Big Fork Bacon Sausage (Cracked Black Pepper or Hickory & Applewood)
2 cups hoppy IPA
2 (8 oz.) packages cream cheese, softened
2 (8 oz.) packages sharp shredded Cheddar cheese
½ t. garlic, granulated
½ t. onion, granulated
¼ t. cayenne pepper
½ t. fresh ground pepper
¼ t. smoked paprika
2 t. Dijon Mustard
2 green onions, sliced, as garnish
- Remove the casing from the sausage. Brown the sausage in a medium pot over medium heat.
- Add the beer and continue to cook over medium heat for 5 minutes.
- Add the remaining ingredients except 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.
Black Eye Peas & Bacon Sausage
Yield: 10 Servings
16 oz. Dried Black-eyed Peas
8 Cups Water
1.5 Pounds Big Fork Bacon Sausage (Any Flavor), Casings Removed
1 Large Onion, Small Diced
4 Cloves Garlic, Smashed
2 Ribs Celery, Small Diced
1 Can or Bottle Craft Beer
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
- 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.
Big Fork Bacon Sausage Biscuits & Gravy
2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk
- Preheat your oven to 450°F.
- Combine the dry ingredients in a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal by pulsing the food processor. Add the buttermilk and mix JUST until combined.
- Turn the dough out onto a floured board. Gently, gently push the dough out until it’s about 1/2″ thick. Fold the dough 2 times; gently press the dough down to a 1 inch thick before cutting.
- Use a round cutter to cut into rounds.
- Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes
½ pound Big Fork Bacon Sausage, any flavor(we suggest Cracked Black Pepper, though)
1 T. butter
3 T. all-purpose flour
1 cup milk
1 cup buttermilk
1 cup coffee
1/8 t. cayenne
½ t. salt
½ t. pepper
½ t. Soy sauce
- Remove the sausage from its casings. Add the sausage and butter to a medium sauce pan and heat over medium heat until evenly browned and crumbled. You may need to help the crumbling using a wooden spoon.
- Add the flour and stir until all the flour is absorbed by the fat. Continue to cook for 2 minutes over medium heat.
- Add the remaining ingredients, bring to a simmer, and whisk to ensure the flour has dissolved into the liquid. Reduce the heat to low, cover, and cook for 20 minutes. Serve warm over warm biscuits.
Bacon Sausage Carbonara
1 pound spaghetti
1 tablespoon olive oil
2 links Big Fork Hickory & Applewood raw Bacon Sausage, sliced
1 medium onion, chopped
3 clove garlic, minced
1/4 cup dry white wine
½ cup grated Parmesan cheese
Salt, black pepper and crushed red pepper, to taste
2 tablespoons chiffonade fresh basil
- In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile in a large skillet, cook the BaconSausage over medium heat until evenly browned, stirring as needed; remove the sausage, keeping as much oil in the pan as possible. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 2 minute more. Add the wine, and cook for 2 more minutes.
- Return the sausage to the pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add the ½ cup Parmesan cheese, and toss again. Add the salt, pepper, and crushed pepper to taste.
- Serve immediately with chiffonade of basil sprinkled on top, and extra Parmesan cheese at table.