Sausage

You worked hard to make bone broth. Here are 3 great recipes to help you use it!

So you’ve sourced some healthy bones, made the broth, and dutifully put it in jars to save for later use. Now what?

Of course you can sip it but here are some other ideas for cooking with the stuff. It is a wonderful way to add flavor and nutrients to any dish calling for liquid-soups, braises, sautees, stews, even smoothies (yeah, really-you can find bone broth smoothie recipes out there in internet land).

Anyway, here are a few recipes we’ve actually tried so you can make them with confidence. Hey, your farmers liked them! Plus they are all pretty quick and easy to make since we don’t exactly have tons of spare time around here. :)

The stuffing recipe might be a great option for those of you attempting to make a grain-free Thanksgiving. I’ve tried LOTS of stuffing recipes and this one was good. Enjoy, everyone!


GRAIN FREE STUFFING RECIPE with SAUSAGE

Serves: up to 8 if all the other holiday fixin’s are there, otherwise serves 4

Ingredients:

  • 1 loaf coconut bread or other grain-free loaf or your choice, cut into 3/4″ cubes

  • 1 head cauliflower, chopped into small flowerettes

  • 2 yellow onions, chopped

  • 8 stalks celery, sliced thinly

  • 1 lb. sausage, links or bulk. Sweet Italian or Breakfast seem to work best

  • 1 cup bone broth (beef, chicken, turkey-whichever you have on hand, we usually use beef)

  • 1/2 cup melted, unsalted butter or lard + 4 T. more

  • 2 tsp. dried thyme

  • 2 tsp. dried sage

  • 1 tsp. sea salt, and more for sauteeing

  • 1 tsp. white or black pepper

Optional Ingredients:

  • 1 cup chopped pecans

  • 1 cup dried fruit, diced (pears, apricots, apples, cranberries, etc)

Instructions:

Preheat your oven to 375 degrees.

  1. Grease a large casserole dish, 9″ X 13″ approximately, with some flexibility for size variations.

  2. Melt 2 T. butter or lard in a large skillet. Add the cauliflower and 1 tsp. sea salt. Saute over medium-low heat, stirring intermittently, for 20 minutes.

  3. Remove the cauliflower to a large mixing bowl and repeat the sauteing step with the onions and celery: add 2 additional tablespoons butter to the large skillet.  Add the chopped onions and celery and 1 tsp. sea salt.  Saute over medium-low heat, stirring intermittently, for 20 minutes.  If too much liquid evaporates, place a lid over the veggies to create steam

  4. Meanwhile, place the sausage links (if using) into a saucepan of salted water and simmer for 12 minutes. Remove the sausages, allowing them to cool slightly. Then chop them into small pieces and add the pieces to the mixing bowl of sauteed cauliflower.

  5. Alternately, if you bought bulk sausage, not links, saute it in a heavy bottomed pan, breaking it up with a spatula, over medium heat.  Cook until the pink center is just gone.  It will continue to cook in the oven. 

  6. Add the sauteed onions and celery, too, to the mixing bowl.

  7. Add the melted butter, bone broth, spices, salt and pepper.

  8. Add the bread cubes and any optional ingredients.

  9. Fold the ingredients together, somewhat lightly, but thoroughly.

  10. Pour the stuffing into the prepared dish and bake in preheated oven until golden brown on top and heated through, about 30 minutes.


SLOW ROASTED BEEF SHOULDER with CARAMELIZED ROOT VEGGIES

Serves: 5

Ingredients:

  • 2 to 3 lb. chuck roast

  • 1 cup beef bone broth

  • ⅓ cup maple syrup (optional)

  • ⅓ cup balsamic vinegar

  • ⅓ cup tamari or liquid aminos

  • 3 garlic cloves, minced

  • 1 onion, minced

  • Cooking fat such as butter, lard, tallow, etc

  • Sea salt and freshly ground black pepper

Ingredients for the caramelized vegetables:

  • 4 carrots, sliced

  • 2 sweet potatoes, peeled, and diced

  • 3 parsnips, peeled, and sliced

  • 1 red onion, quartered

  • 2 garlic cloves, minced

  • 3 tbsp. olive oil

  • 2 tbsp. maple syrup or raw honey (optional)

  • Fresh thyme sprig

  • Sea salt and freshly ground black pepper

Instructions:

1. Preheat your oven to 350 F.

2. In a bowl, combine the beef stock, maple syrup, balsamic vinegar, tamari/aminos, garlic, and minced onion.

3. Season the meat with sea salt and freshly ground black pepper.

4. Melt some cooking fat in a Dutch oven or other large, oven-safe pot placed over a medium high heat.

5. Brown the meat on all side for 2 to 3 minutes per side, and pour the sauce on top.

6. Place in the oven and cook for 2 hours and 30 minutes.

7. In a bowl, combine all the ingredients for the vegetables and season to taste.

8. Spread the vegetables out over a baking sheet, top with a sprig of fresh thyme, and cook in the oven for 30 to 40 minutes.

9. Serve the meat with the caramelized vegetables.


EGG DROP SOUP for ONE (or more…)

Shiitake mushrooms can be exchanged for regular sliced mushrooms or dried porcini mushrooms, or they can be omitted. Also you can use any other greens you like. To make soup for more than one, double, triple, quadruple the recipe as needed.

Serves: 1

Ingredients:

  • 2 cups chicken bone broth or stock

  • 5 dried shiitake mushrooms

  • 1 teaspoon diced ginger

  • ¼ sliced long red chilli or 1/8 teaspoon chilli powder

  • 1 tablespoon fish sauce

  • ½ tablespoon tamari or soy sauce

  • ¼ teaspoon white or black pepper

  • 1 bok choy/pak choy, leaves separated, washed and halved

  • 2 eggs

  • 1 tablespoon chopped chives or spring onions

  • Handful of fresh coriander/cilantro leaves

Instructions:

  1. Add two cups of bone broth, dried mushrooms and ginger to a small pot. Place over high heat and bring to boil.

  2. Once boiling, reduce to medium heat and add the chilli, fish sauce, tamari/soy sauce, pepper and bok choy. Cook over for a minute.

  3. Finally, whisk the eggs in a small bowl. Add the chives to the soup and turn the heat down to gentle simmer. Pour the egg mixture slowly and gradually into the pot (over a fork) and stir in. The egg will cook right away. Turn the heat off and add the fresh coriander or cilantro.

Cooking with Cupboard Contents on the ides of March!

 

The following is a recipe we made up last week.  We wanted to taste-test our newest batch of sausage and this is what we found in our cupboard to go with it.  We decided to share the recipe because it was really easy and it turned out to be really yummy. Like we said, sausage is considered a FAST FOOD around this farm. :)

Serves 6
Ingredients:
1 tablespoon butter (can also use tallow, lard, coconut oil)
1 medium onion, chopped
2 cloves garlic, diced
2 cups bone broth- pork is best for this dish but can use chicken, or veggie, or just water in a pinch
6 to 8 ounces organic mushrooms (any variety works), sliced
1 can (15 oz) garbanzo beans/chick peas, drained
½ to 1 can organic tomato paste, use more if you want more pronounced tomato flavor
10 ounces fresh spinach
1 pound Quarry Brook Farms bulk Pork Mild Italian sausage, thawed
Salt (optional and to taste)
Red pepper flakes (optional and to taste)
 
6 servings of something complimentary over which to serve the sausage and spinach mixture.   We used angel hair pasta because that is what we had in our cupboard but rice, polenta, mashed potatoes, any other pasta, or fresh bread would all work nicely too.  Can also serve alone if you prefer to skip grains/carbs but will make for less servings.  Prepare which ever you choose according to your tastes while the other ingredients simmer.  Then set aside and keep warm until time to serve.
 
Over medium-high heat, place butter (or fat/oil of your choice) into large skillet or Dutch Oven.   Add onions and garlic and cook for about 2 minutes, stir. 
Add tomato paste to onions and garlic and spread around pan.  Cook for about 1 minute until paste starts to darken slightly and smell good!
Add Italian sausage and immediately start to pull sausage apart using two forks.  Continue to pull sausage apart into crumbles as it browns.  Stop when sausage crumbles are a size you like and allow sausage to continue browning for about 5 minutes.  Stir frequently. 
Add sliced mushrooms and garbanzo beans.  Stir well and allow to cook together for another 3 to 5 minutes. 
Add bone broth and stir.  Wait for contents of skillet to start bubbling then lower heat to medium, cover and allow to simmer until mushrooms are tender and everything smells really good!
Add spinach and stir.  Replace lid and allow to cook just long enough for the spinach to wilt and turn bright green.
Sample and add salt/pepper to taste if desired.  Some may want a dash of salt with this dish and red pepper flakes are a great addition if you would prefer a little kick.
 
Serve over grain/carb of your choice and enjoy!  Or skip the grains/carbs and enjoy!