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
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 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
Serves 2 to 4
This sweet and savory breakfast skillet is a paleo friendly twist on a tried and true breakfast favorite.
- North Country Smokehouse 12 oz Smoky Maple Sausage
- 3 cups Baby spinach or kale
- 2 tsp. Basil, dried
- 1 tbsp. Garlic
- 2 tsp. Oregano, dried
- 2 ½ cups Sweet potato – thinly sliced
- 1 Yellow onion, medium
Add oil to a large skillet over medium heat. Once oil is hot, add the sliced potatoes and let cook for 5 minutes, stirring occasionally
Add in the diced onion, minced garlic, and spic
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
Gazpacho with Croutons and Sausage
Serves: 6 to 8
Published Bon Appetit, July 1995
The classic cold soup, as interpreted by Ouro Branco restaurant, Vila Viçosa, Portugal. Serves 6.
- 2 garlic cloves
- 1 teaspoon salt
- 6 medium tomatoes, seeded
- 1 green bell pepper, seeded
- 1 cucumber, peeled, seeded
- 2 cups cold water
- 1/4 cup distilled white vinegar
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 3 1/2 cups 3/4-inch cubes day-old French or Italian bread
- 4 ounces fully cooked North Country Smokehouse Linguiça sausage, cut into 3/4-inch pieces
Mash garlic and salt in mortar with pestle until paste forms. Transfer to large bo