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
Perfectyl 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 togethe
Creamy with Bold Cajun Flavor
Break free from your usual party food ideas and take your menu to the next level with this fan favorite.
- 1 (12 ounce) pkg. North Country Smokehouse Andouille Sausage
- 1 tablespoon olive oil
- 8 ounces cream cheese, softened
- 1 cup sharp cheddar cheese, shredded, split
- 1 cup mozzarella cheese, shredded, split
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 (14.5 ounce) can petite diced tomatoes, well drained
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 4 green onions, sliced, split
1. Preheat your oven to 375 degrees F.
2. Chop the North Country Smokehouse Andouille Sausage into small p
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.
Sugar-Free and Infused with Flavor.
Sugar & Spice shared this Loaded Cauliflower Casserole featuring North Country Smokehouse Sugar-free bacon. This is an easy and delicious low carb and keto-friendly side dish loaded with bacon, cheddar cheese, sour cream, garlic, and more!
Total Prep Time 1 hour
- 2 heads cauliflower
- 3 tablespoons olive oil
- 1/2 teaspoon
A sweet & smoky addition to your Thanksgiving feast.
Total Prep Time 25 minutes.
12oz. All Natural, Certified Humane Smoky Maple Sausage; chopped
1 tablespoon butter
1 cup diced celery
½ cup diced white onion
½ cup sliced fresh mushrooms
½ cup diced carrots
1 large clove garlic, minced
1 ½ cups chicken broth
1 teaspoon rubbed sage
1 teaspoon Italian seasoning
1 package (6 ounces) gluten free breadcrumbs
½ cup dried cranberries
- In a large skillet, add butter, celery, onion, carrots and mushrooms then sauté over medium heat until vegetables are tender.
- Add Smoky Maple Sausage and garlic; cook 2 minutes longer.
- Add chicken broth and turn heat to high, stir until broth comes to a boil. Add sage & Italian seasoning.
- Stir in breadcrumbs and mix all ingredi
Makes 6 scones.
- 3 slices North Country Smokehouse Organic Applewood Smoked Bacon
- 2 cups all-purpose flour
- 4 tsp. baking powder
- 5 Tbsp. unsalted butter - cold
- 3 large eggs
- ¾ cup heavy cream
- ½ cup shredded cheddar cheese
- 2 large eggs, lightly scrambled
Preheat oven to 450 degrees.
Sift flour, baking powder and salt into medium bowl. Cut the butter into the flour until fully incorporated. In a separate bowl, beat 2 of the raw eggs and heavy cream together and add to dry ingredients. Do not over mix.
Cut the bacon into ½” pieces. Fold in the cheese, scrambled eggs, and bacon into the dough mixture. Stir just until ingredients are distributed.
Transfer dough to a well-floured work surface. Shape the dough into a 12”x4” inch rectangle. Cut the dough into 3, 4” squares. Cut each in half diagonally. Place 1” apart on lightly butter