RECIPES

  • Penne with Spicy Vodka Tomato Cream Sauce
    • 4 cloves garlic, minced
    • ½ teaspoon crushed red pepper
    • 1 (28 ounce) can crushed tomatoes
    • ¾ teaspoon kosher salt
    • 2 Tablespoons vodka
    • ½ cup heavy cream
    • ¼ cup fresh chopped parsley

    1. 2 links Pig Rock Sweet Italian Sausage (casing removed)
    2. Cook pasta in boiling salted water until al dente, about 10 minutes, drain.
    3. Cook sausage meat in a large skillet over medium heat, stirring to break up the meat until cooked through and browned.
    4. Add garlic and crushed red pepper and cook until garlic is golden brown.
    5. Add tomatoes and salt, bring to a boil, reduce to a simmer and cook for 15 minutes.
    6. Add vodka and cream, bring to a boil, reduce to low heat and add pasta, toss for 1 minute.
    7. Stir in fresh parsley, adjust seasoning if necessary, serve.
  • Grilled Bratwurst w/ Herb Spätzle & Brussel Sprouts

    4 each Pig Rock Bratwurst Sausages


    Herb Spatzle

    • 3 cups all-purpose flour
    • 1 Tablespoon Kosher Salt
    • ½ Tablespoon Ground Black Pepper
    • 4 Each Large Eggs (scrambled)
    • 1 ¾ Cups Milk
    • 1 Tablespoon Chopped Parsley
    • ½ Tablespoon Chopped Thyme

    1. Mix the flour, salt, and pepper.
    2. Add remaining ingredients and mix until incorporated.
    3. Press spatzle dough through a spatzle maker or colander with ¼ inch holes into a pot of boiling water.
    4. Allow spatzle to come to the top of the water and cook for 1 minute.
    5. Drain well & saute in whole butter, adjust seasoning to taste.

    Roasted Brussel Sprouts

    • 1 pound Brussel Sprouts (stems removed and cut into quarters)
    • 1 Tablespoon Chopped Garlic
    • 2 Tablespoons Olive Oil
    • 2 Teaspoons Fresh Chopped Thyme
    • 2 Tablespoons Cider Vinegar
    • 3 Slices Uncooked Bacon (thinly sliced)
    • Salt and Pepper To Taste
    1. Toss all ingredients in a bowl and place on a roasting pan.
    2. Cook for 20 minutes in a preheated 425 oven until golden brown and tender.

    For Plating


    1. Grill bratwurst over medium heat until cooked through, turning once to cook evenly. Allow to rest for 5 minutes before slicing to retain the moisture.
    2. Divide even amounts of sautéed spatzle between four plates, repeating the same with the roasted Brussel sprouts.
    3. Place thinly sliced bratwurst over spatzle and serve with a dollop of grain mustard.
    4. Enjoy with your favorite Oktoberfest beer!
  • Avocado Toast, Poached Eggs w/ Chicken & Maple Sausage
    • 8 pieces good quality sliced bread of your choice
    • 2 each ripe avocados, medium dice
    • 8 each poached eggs
    • Pinch Kosher Salt
    • Pinch Crushed Red Pepper
    • 4 each Pig Rock Chicken & Maple Sausage Links, Cooked & thinly sliced

    1. Toast & butter sliced bread, cut diagonally, and divide evenly among 4 plates.
    2. Top toast with diced avocado, season with salt & crushed pepper.
    3. Top with two poached eggs & season with salt.
    4. Serve with one cooked, sliced sausage link.
  • Guacamole
    • 2 Tablespoons Diced White Onions
    • 1 Each Serrano Pepper, seeded and chopped
    • 1 Tablespoon Fresh Chopped Cilantro
    • ¾ Teaspoon Kosher Salt
    • 3 Each Ripe Avocados
    • 1 Tablespoon Sugar
    • 1 Tablespoon Fresh Squeezed Lime Juice
    • ½ Cup Diced Plum Tomatoes

    1. Puree Onions, serrano peppers, cilantro, lime juice, sugar, and salt in a food processor until smooth.
    2. Place in a bowl with avocados and mash to a paste.
    3. Add tomatoes, adjust seasoning if necessary.
  • Sausage & Cheddar Balls
    • 1 ¼ cups all-purpose flour
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon cayenne pepper
    • 1 ½ teaspoons baking powder
    • 1 cup +  10 TBS grated extra sharp cheddar cheese
    • 6 TBS grated white cheddar cheese
    • 1 pound Pig Rock Breakfast Sausage (no casing)
    • Half of one large onion (small dice)
    • 3 Tablespoons Unsalted Butter, Melted

    1. Mix dry ingredients, add cheddar and mix to coat.
    2. Mix in wet and mix to form meatballs (should be slightly smaller than the size of a golf ball)
    3. Bake in a 350 oven until cooked through and golden brown, about 30 minutes.
    4. Serve with a creole spiced honey mustard.
  • Chorizo Burgers
    • 20 ounces Pig Rock Chorizo Sausage (no casing)
    • 4 Tablespoons Guacamole (you can use the recipe below or use a good quality store-bought, you will have leftovers from the recipe below)
    • 4 Slices Pepperjack Cheese
    • 4 Tablespoons Caramelized Onions
    • 4 Each Good Quality Hamburger Buns (buttered)

    1. Make four 5 ounces “hamburger” patties with the sausage meat.
    2. Grill or cook in a pan until cooked through on both sides.
    3. Top with 1 slice of pepperjack cheese and 1 tablespoon of caramelized onions.  Allow cheese to melt.
    4. Toast burger buns (cut side) on grill or griddle.
    5. Place burger on buns and top with 1 TBS guacamole (more if desired).
  • Chipotle Chicken Tacos
    • 2 Links Pig Rock Chipotle Chicken Sausage
    • 3 Each Corn Tortillas
    • 1 Each Avocado
    • 2 Tbs Crumbled Cotija Cheese
    • 6 Sprigs Cilantro
    • 9 Pieces Pickled Red Onion (marinate thinly sliced red onion in white wine vinegar, a pinch of crushed red pepper & 1 pinch of kosher salt.

    1. Remove sausage from casings and cook through in a saute pan so it resembles crumbled ground beef.
    2. Warm tortillas in a pan or on a flattop.
    3. Place cooked sausage in the 3 tortillas.
    4. Top with sliced avocado, pickled onion, Cotija Cheese, and cilantro sprigs. Serve with dirty rice & lime wedges.