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.
Spaghetti Squash with Sausage Filling
Serves 4
- 1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded
- 1 pound Whey-Good Pork Mild or Spicy Italian sausage
- 1 cup chopped green or thinly sliced roasted bell peppers
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 1/2 cups marinara sauce (homemade for best results)
- 1/2 cup grated Andalo cheese
Instructions
- Preheat oven to 375 degrees. Brush olive oil on flesh side of squash and place face down on oiled jellyroll pan. Bake for 45-60 minutes. Cool.
- Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
- Using fork, pull out squash strands from shells and place in bowl, leaving shells intact. Season squash to taste with salt and pepper. Spoon squash back into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.) If your shells break, spoon squash into a casserole dish. Either way, pour sausage mixture over squash and sprinkle each with ¼ cup of shredded Andalo cheese.
- Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.
(via adapted from Bon Appetit September 1998 issue)
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)
