Paleo is one of the biggest diet trends at the moment and for good reason: people are getting great health benefits while eating really good food. The paleo philosophy and diet plan revolve around the idea that our bodies have evolved to handle certain foods: namely vegetables, healthy fats, and animal protein. (Read: Fantastic! All the bacon you want!) Who wouldn’t love this diet? Bring on the meat tornado.
Before you jump on the bandwagon, though, you should know about the flip side. The diet guidelines also suggest that our bodies haven’t adapted to digesting certain food groups and should be eliminated. On this list are: grains, dairy, sugar, and processed oils, just to name a few. If you’ve tried the Paleo lifestyle before, you know those restrictions can make it tough to pick healthy foods that are still delicious and packed with flavor
A Breakfast with Bold Flavor
We're all about simple recipes that bring folks together at breakfast table. Bacon & eggs belong together.
- 1 small white onion, sliced thin
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red tomato - chopped
- 1 jalapeno pepper, seeded and diced fine
- 2 slices sandwich bread, cut or torn into small pieces
- 2 links North Country Smokehouse certified humane, Chorizo with Brandy sausage - diced
- 8 eggs
- 4 oz. diced cheese (we used Jack but any firm cheese would work)
- 1/3 C olive oil, divided
- Salt and pepper to taste
1. Pre-heat the oven to 350 F.
2. In a large cast-iron pan, heat ½ of the olive oil over medium-high heat. When hot, add the
A popular alternative to basic burgers. This July 4th declare your independence from flavorless, dry sliders! This recipe is modeled on the White Castle square sliders and results in a juicy burger that fits all the way to the edge of the buns, which are held in place with melted cheese.
- 2 lbs. all-natural, ground beef (preferably 80% lean)
- 1 small white onion, finely grated
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. white pepper
- 2 TBS cold water
- 1 package of slider buns or dinner rolls, connected in a single sheet (we recommend Martin’s potato rolls or King’s Hawaiian Bread)
- 1 lb. sliced cheddar cheese
- 1, 12 oz. package of North Country Smokehouse Certified Humane Fruitwood Bacon
Measure your buns! Using a tape measure
With Father’s Day fast approaching, it’s only right that we pay homage to the ultimate grill master. We’d bet that what he really wants is a relaxed day spent with his family, preferably in the backyard standing over a charcoal grill. Most definitely, he wants to be consuming the greatest, most delicious grilled meats he can get his hands on. To make it simple for you, we spend hours slow-smoking our meats and infusing them with deep, rich flavor.
What better way to show dad how much you love him than with juicy, slow-smoked sausage? We’re dishing out ways to make your Father’s Day meal extra special, so Dad knows how much you care.
Go for the Gold
If you listen closely, you can hear the sound of grills firing up across the country. Eager to take the party outdoors, grilling season means gracing your table with the fresh flavors of the season.
At North Country Smokehouse, we believe everything tastes better after it’s spent some time over an open flame. Nothing signals the arrival of summer like smoked meats sizzlin' on the barbie.
We've launched 2 new, local products just-in-time for Memorial Day. Our new Jalapeno Cheddar sausage and Harpoon IPA Beer Bratwurst are sure to turn your run-of-the-mill meals into a scrumptious celebration.
Find these and other feast-worthy flavors inside this Ultimate Guide to BBQ Season and remember... Stay Low. Stay Slow. Stay Smoky.
Here at North Country Smokehouse, we’re practical people. We know there’s no need to fix what isn’t broken: That’s why we use traditional, family recipes passed down through generations. Another thing we know is that time is precious, and the more of it we can spend with our families and loved ones, the better. With that being said, we’ll keep this brief.
With a low and slow smoking process for all of our products, North Country’s focus is on timeless flavor above all else. While we craft our recipes the old-fashioned way, that doesn’t mean we’re afraid of efficiency. If we can prepare one meal and take away a week’s worth of leftovers, we’ll do it every time. After all, our products are hand-crafted to be the backbone for countless recipes.
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 is all about the ingredients, so most
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 mouthwatering tas
Perfectly Portioned, Sweet & Savory Kabobs
Made with 3 fresh ingredients and a few flavorful pantry staples, the samoky sausage does the talking with this winning dish.
- 1 12oz package of North Country Smokehouse Natural Polish Style Kielbasa, sliced into ½ inch coins
- 10oz fresh pineapple, cut into chunks
- 2 red bell peppers, cut into large chunks
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 1 tsp sriracha
- 1 tsp soy sauce
- salt and pepper, to taste
- 15-20 toothpicks or small kabob skewers, soaked overnight
1. Preheat oven to 425 degrees. In a small mixing bowl, whisk together in