Whey-Good Sage Sausage, Egg & Belford Muffins with Coconut Flour
(Makes 12 muffins)
- 6 Golden Yolk eggs
- 2 TBS sausage drippings
- 1/2 tsp sea salt
- 6 TBS coconut flour
- 1/2 tsp baking powder
- 1 lb. of Whey-Good Sage Sausage
- 1/2 cup (4 oz) Mature Belford
- Butter or lard (if you are greasing your muffin tin)
Instructions
- Preheat oven to 400 degrees.
- Cook sausage in a skillet until fully cooked. Drain drippings and set aside.
- Blend eggs, sausage drippings and salt in a mixing bowl.
- Add coconut flour and baking powder — mix until there are no lumps.
- Throw the sausage and cheese into the food processor and pulse until crumbled. Stir into batter.
- Either grease your muffin tin with butter or lard or use the paper inserts.
- Pour batter into muffin tin and bake for 15 minutes.
Cinnamon-Rhubarb Muffins
Yields 12 muffins
For the muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2-1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup sour cream
- 4 oz. (8 Tbs.) unsalted butter melted and cooled slightly
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1-1/2 cups 1/4-inch-diced rhubarb
For the topping:
- 3 Tbs. granulated sugar
- 1/2 tsp. ground cinnamon
Instructions:
- Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
- In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
- In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb. The batter will be really thick.
- Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
- In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
- Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes.
- Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.
(via Fine Cooking Magazine)
Breakfast Strata with Sausage, Belford and Asparagus
This recipe doubles easily; use a 9 by 13-inch baking dish greased with only 1 1/2 tablespoons butter and increase the baking time as directed in step 4.
Serves 6
- 8 slices French bread (1/2 “ thick)
- 5 tablespoons unsalted butter, softened
- 5 medium shallots, minced (1/2 cup)
- 1 lb Garden’s fresh asparagus
- 8 oz Whey Good Pork bulk sage sausage
- ½ cup medium-dry white wine
- 6 oz Mature Belford cheese, grated (1½ cups)
- 6 large James Ranch eggs
- 1 cup half-and half
Instructions
- Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.
- Fry sausage in medium nonstick skillet over medium heat, breaking sausage apart with wooden spoon, until sausage has lost raw color and begins to brown, about 4 minutes; add shallots and cook, stirring frequently, until softened and translucent, about 1 minute longer. Add asparagus to skillet, and cook until asparagus is slightly brown about 6 minutes; transfer mixture to medium bowl and season to taste with salt and pepper. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.
- Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining mixture and another 1/2 cup cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, above), and refrigerate at least 1 hour or up to overnight.
- Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 60 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.
(Adapted via Cooks Illustrated November 1, 2001)
