Bacon Sausage Beer Cheese Dip

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 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.
Lance Avery
Bacon Sausage, Spinch, and Feta Bites

Ingredients:
1 sheet puff pastry, thawed
1 egg, whipped
1 bunch baby spinach
1 – 5 oz. tub of crumbled feta cheese
1 pack Big Fork Bacon Sausage, fully, sliced into thirds

Directions:
1. Preheat oven to 400F.
2. Lay the puff pastry on a floured table. Slightly roll out using a rolling pin. Cut the pastry into 4” squares.
3. On each square, lightly brush egg around the edges. Then place 2-3 spinach leaves in the middle, a large pinch of crumbled feta, and 1 piece of sausage. Fold in each corner, and pinch together to seal.
4. Place each pastry bite (sealed side down) on a cookie sheet with parchment paper. Cut two small slits on the top of each bite, and brush each thoroughly with egg.
5. Place in the oven, and cook for 15 minutes, or until golden brown. Remove from the oven and let sit 5 minutes prior to serving.

Lance Avery
Bacon Sausage Spinach & Artichoke Dip

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.
Lance Avery
Bacon Sausage Rolls

Ingredients:

1 sheet puff pastry, thawed

1 egg, whipped

1 package Big Fork Bacon Sausage

 

Directions:

Preheat oven to 400F.

Lay the puff pastry on a floured table.

Brush the top of the puff pastry with the egg.

Wrap the puff pastry around the sausage and press as necessary to seal the puff pastry around the sausage. Once sealed, wrap the log in plastic wrap and place in the freezer for 20 minutes.

Remove the puff pastry from the freezer and cut into ½ inch slices.

Place the slices on a baking sheet and cook for 15 minutes. Remove from the oven and let sit 10 minute prior to serving.

Lance Avery
Bacon Sausage Deviled Eggs

12 large eggs

2 links Big Fork Bacon Sausage, cracked black pepper or hickory & applewood, quartered, sliced thin

1 small yellow onion, chopped

1 Tablespoon stone ground mustard

¼ cup mayo

1 Tablespoon apple cider vinegar

¼ teaspoon salt

 

Directions:

Place the eggs into already simmering water for 11 minutes.

Remove the eggs from the water and put into an ice bath for 5 minutes. Peel the eggs, slice in half, and remove egg yolks and place egg yolks into a mixing bowl.

In a medium sized skillet over medium-high heat cook the sausage and onions for 5-6 minutes, stirring occasionally. Let cool and place into the mixing bowl.

Add the mustard, mayo, vinegar, and salt to the eggs yolks and mix until combined. Pipe into halved egg whites.

Lance Avery