Hearty & Full of Flavor
Ah, Saint Patrick’s Day. For the Irish, March 17 is a day of cultural celebration. For meat lovers all over the world, it’s a day of flavorful possibility. Yes, you can brine a brisket and slow-cook it in a Dutch oven for hours…But we’re quite happy dressing our Irish Brand Banger Sausage—a traditional Emerald Isle blend of pork, spices, and bread crumbs—with onion gravy on a bed of mashed potatoes for a traditional feast that takes less than 30 to fix.
History has it that the name “Bangers” comes from the fact that these sausages used to burst (bang!) while cooking due to the inclusion of bread crumbs (otherwise known as “rusk”) in the meat.
Just like any simple dish, Bangers and Mash
In New England, February is still deep winter. Pay no mind to the groundhog: it’s still another month before we get the slightest taste of spring, and hearty winter foods are all we want to eat.
Harsh winters are in our DNA so we embrace all the season has to offer. New Englanders have a unique sense of artisanship, respect for tradition, and strong values. We attribute some of that to overcoming the obstacles that come with a long winter. As New England natives ourselves, we share in stubborness required to do a job and do it well.
We stick to our guns, making sure our sausages are hand-crafted and smoked low and slow, true to Old World traditions. Long gone are the days spent standing over simmering stove tops to get the rich flavors you’re craving. Our authentic sausage recipes are fully cooked, meaning you can get the mouthwater
We’re foodies from way back. Our love for fresh ingredients and local flavor keeps us close to the region's best restaurants, resorts and cafes who use our products in their kitchens. Sometimes, they share their mouth-watering creations with us, putting their own twist on classic comfort foods that are a staple in New England. Since food is better shared with friends, we thought you might enjoy crafting some of these dishes for your own table.
The best chefs know the secret is simple. An exceptional meal is all about the ingredients. That’s why we use pure NH made maple syrup from Mac’s Maple Farm to create our siganture smoked bacon, sausage and hams. It’s also why the chefs of these three restaurants choose the elements they do.
Take a look at these local recipes and give them a try. Be sure to tag us on Facebook and Instagram for a chance to be featured on our blof or social channels.
It's that special time of year when families gather around the table to reflect on moments past and create new and lasting memories to take into the year ahead.
We've compiled our favorite signature smokehouse recipes and put them in this handy holiday guide for your family to savor. From starters to soups, sides and specialty desserts, these recipes are sure to inspire. Better yet, our smoked sausages, hams and poultry are fully-cooked, so you will spend less time in the kitchen and more time enjoying the true spirit of the holiday season.
Use these recipes together to create a flavorful, 5-course feast, or prepare them individually for holiday parties, luncheons or a post-holiday brunch.
Best Wishes for a Happy & Healthy Holiday Season from your friends at North Country Smokehouse.
A Seafood Sensation
Serves 2 to 4
Quiche cooks up light and fluffy inside ham crusts. A perfect on-the-go breakfast or finger food for your next party that is low-carb and gluten-free.
Published Bon Appetit, November 2004
Use fresh oysters if you can; note that the recipe also tested well using oysters packed in jars. If the oysters are very large, cut them in half.
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 1 cup whipping cream
- 8 ounces North Country Smokehouse Applewood bacon bacon, chopped
- 4 cups thinly sliced leeks (white and pale green parts only; from 4 large)
- 1 cup finely chopped celery
- 1 bay leaf
- 1/8 teaspoon cayenne pepper
- 2 tablespoons dry white wine
- 2 tablespoons grated Pecorino Romano che
A Hearty Dish
Recipe by Jacques Pépin, Food & Wine
Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish. I've adapted the recipe to make it quicker and easier—calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. I always serve two or three types of mustard with the choucroute—a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well.
- 1/3 cup kosher salt, plus more for seasoning
- 2 tablespoons light brown sugar
- 3 pounds pork b
Smoked Sausage Cassoulet
Published in Bon Appetit, March 1999
Make this a day ahead for the best flavor. Serves 8-10.
- 2 tablespoons plus 1/4 cup olive oil
- 3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
- 4 large leeks (white and pale green parts only), thinly sliced
- 6 large garlic cloves, chopped
- 1 medium apple, peeled, chopped
- 1 tablespoon chopped fresh rosemary
- 1 1/2 teaspoons dried rubbed sage
- 1/2 cup brandy
- 2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
- 3 15-ounce cans Great Northern beans, drained, liquid reserved
- 1 10-ounce package frozen baby lima beans, thawed
- 1 cup (or more) canned chicken broth
- 3 tablespoons tomato paste
- 1/2 teasp
Mamaliga Balls with Smoked Ham
Published by Michael Symon, Food Network’s “Melting Pot”
- 2 3/4 cups chicken stock
- 2 cups fine yellow cornmeal
- oil, for deep-frying
- 1/4 pound butter
- salt and pepper
- 1/4 cup diced smoked ham
- 1/4 cup ricotta
Heat the stock to a simmer and then whisk in the cornmeal.
Whisk butter, salt, and pepper into the cornmeal mixture. Set aside to cool. When cool enough to touch, roll into balls about the size of a golf ball.
Poke a hole in the middle and fill with 1/4 teaspoon each of the
Smoked Chicken Pot Pie with Sweet Potato Crust
From the Food Network’s “Throwdown with Bobby Flay”
Sweet Potato Crust:
- 1 pound all-purpose flour
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 sticks butter, cut into pieces and chilled
- 2 eggs
- 1 cup milk
- 2 cups sweet potato puree (sweet potatoes roasted, peeled and pureed in food processor)
- 1 egg mixed with 1 tablespoon water, for egg wash
- 4 tablespoons unsalted butter
- 1 medium Spanish onion, finely diced
- 3 cloves garlic, finely chopped
- 4 tablespoons all-purpose flour
- 4 to 5 cups whole milk, heated
- 3/4 pound cremini