Biscuits and Red Eye Gravy

INGREDIENTS

1 Lb. Wampler’s All Natural Sausage

12 oz. Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee

6 oz. Mushrooms, sliced

1 Yellow onion, small diced

1 /2 Tbsp. Cracked Black Pepper

4 oz. Butter diced

4 Eggs

4 Fresh Baked Biscuits

INSTRUCTIONS

Preparation: Brown the sausage in a high-sided saucepan.

In the same pan saute the mushrooms and onions. Adding oil if necessary. When the onions are translucent add the black pepper. Then add the sausage back in. Once the sausage is cooked add coffee. Bring to a simmer. Turn off the heat, add in the butter, and stir continuously until the butter is melted and emulsified into the coffee.  Pour over fresh biscuits and serve with a fried egg.

Sausage & Shrimp Infused Risotto

INGREDIENTS

Ingredients for Risotto

1.5 # Wampler omega 3 sausage

2.5# Walmart Wild Gulf Shrimp cut into chunks \n6 tsp Challenge Butter

½ cup Cognac

3 tsp Herb mix of fresh chopped parsley, Basil & Thyme (each)

4 tsp Shallots Diced 

1½ cups Arborio Rice

3 cups mushrooms Sliced

¼ cup roasted red peppers fine diced

½ gal shrimp stock. using Minors shrimp base & water

2 cups heavy cream (great value)

Pinch of salt & pepper

1 lemon (juiced)

1½ cups parmesan cheese (great value)

½ tsp fresh garlic minced

Panko-Crusted Lamb Lollipops

Pesto Marinate

Cilantro Pesto

Herb de Provence (concentrate)

Mint Jelly 

Panko Mixture

Panko (Kikkoman) 

Chicken Powder (total) 

Kosher Salt 

Sugar (granulated) 

White Pepper (powder) 

Pesto Cream Sauce

Heavy Cream

Cilantro Pesto

Herb de Provence (concentrate)

Mint Jelly

White Pepper

Sugar (granulated) 

also need at least lamb chops\n

RECIPE

Method for sausage shrimp risotto In a small pot melt 3 tsp butter, add 2 tsp shallots, Shrimp & herb mix. Then add Cognac and flame then remove from pot and set to the side. In a different pot melt another 2 tsp of butter and add the rice and toast until a light golden brown. Then add the remaining shallots, garlic & mushrooms. Cook for about 5 minutes over medium heat. During this time start cooking sausage in a separate pan like browning off hamburger meat also in a separate pot add  ½ gallon of water  ½ cup of shrimp base and bring to a lite boil. Once all this is done Then add shrimp stock to the rice mixture and simmer for 12 to 15 minutes stirring a lot. Then add heavy cream remaining herbs, roasted red peppers & sausage, and simmer for an additional 10 to 15 minutes until the rice is done and the mixture is the right consistency. At this time add shrimp & juices to the rice and fold them together. finish with the last tsp of butter, parmesan, lemon, salt & pepper to taste

Sausage and Pepper Pizza

1/4 cup heavy cream

1/2 teaspoon Fiesta Spices cayenne pepper

Sausage and Peppers:

1 package Wamplers Hot sausage

2 tablespoons Challenge Butter

1 large onion, peeled and thinly slice

1 teaspoon smoked sea salt

1 yellow pepper, seeds removed, cut into rings

1 tablespoon balsamic glaze

1 teaspoon Worcestershire sauce

Pizza:

Maseca for cornmeal

1 lb pizza dough (I make my own, but store-bought is fine)

1½ cups shredded Great Value Mozzarella Cheese

1/2 cup shredded Parmigiano-Reggiano cheese

Fresh basil leaves, coarsely chopped

RECIPE

Preheat oven to 500 degrees with a pizza stone inside. In a small saucepan melt 1 tablespoon Challenge Butter over medium heat; add the tomatoes to the pan along with the vodka; continue cooking until liquid is completely absorbed. Stir in the heavy cream and cayenne and cook over medium-low while preparing the sausage. 

In a large nonstick skillet cook the sausage, breaking apart with a wooden spoon, until browned; drain on a paper towel-lined plate. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the onions and salt and cook until golden brown. Stir in the peppers and cook just until tender then add the sausage to the pan. Stir in the balsamic glaze and Worcestershire sauce and cook until liquid is absorbed. Sprinkle a pizza peel lightly with maseca. Spread the dough into a 14-inch circle. Spread the sauce evenly over the dough followed by the sausage and pepper mixture. Scatter the cheeses over then top with basil leaves. Carefully slide the pizza onto the hot stone and cook for 12-14 minutes.

The Brunch Club

INGREDIENTS

Waffle mix

Sparkling water

Cattle Dog Coffee Roasters Coffee

Wampler’s Farm sausage

Bacon

Ham

Green onions 

Cheddar cheese 

Apricot preserves 

Mayonnaise 

Eggs

Salt

Pepper 

Lemon

INSTRUCTIONS

• Waffle: Mix waffle mix, water, and coffee to form a batter. Add cooked Wampler’s sausage, pieces of bacon, green onions, and cheddar cheese. Bake the waffle in a waffle iron. 

• Aioli: Mix equal parts apricot preserves and mayonnaise. Add one tablespoon of fresh-squeezed lemon

• Ham: Cook sliced, thick-cut ham for Two minutes per side. 

• Eggs:  Simply fry two eggs to your liking. 

• Wamplers Sausage:  Form two-inch round patties and fry on both sides in a frying pan. 

• Bacon: Roast bacon on a sheet pan in the oven.  

• Cut waffles in quarters.

• To Assemble:  Layer all three types of meat in layers. Add fried eggs. Spread apricot aioli onto each waffle quarter.

Sausage Bolognese Lasagna Rolle

INGREDIENTS

8 Great value lasagna noodles

1 can red gold petite diced tomatoes

1 c shredded moz cheese

1 c ricotta cheese

1/4 c grated parmesan

1 tube Wamplers sausage

8 slices of mozzarella

1/3 c LVE cabernet sauvignon

2 cloves garlic minced

RECIPE

Start boiling salted water for the pasta. It should taste like the ocean. While it’s coming to a boil, cook the sausage in a pan, and deglaze the pan with LVE wine, after the wine has reduced to the meat add your can of Red Gold tomatoes, add crushed garlic. Reduce heat to low and simmer for 15 min. Boil your noodles until soft then drain and run cool water over them to stop the cooking process. Preheat the oven to 425. Mix the cheeses (aside from mozzarella slices) in a bowl then take your cool noodle, add 1 heaping tbsp of the cheese filling onto the noodle, and roll. Place some of the bolognese sauce into the bottom of a 9x13 pan and place 8 of the roll-ups on top. Add more sauce to the top of the lasagna then add the mozzarella slices and bake for 15-20 until the top is bubbly and starts to look golden

Coffee Crusted Mini Autumn Quiche with Coffee Infused Maple Syrup

INGREDIENTS

1 ½ C Cattle Dog Coffee Roasters Guatemala Direct Trade Whole Beans

1 Pie Crust

8 Eggs

1 C Wampler’s Special Blend Sausage

3 Diced Brussel Sprouts

¼ C Cubed Acorn Squash

¼ C Cubed Zucchini

¼ C Swiss Cheese 

1 C Pure Maple Syrup

INSTRUCTIONS

1. Preheat oven to 350°

2. Grind ¼ C of Cattle Dog Coffee Roasters Guatemala Direct Trade Whole Beans to a fine dust. 

3. Add ground coffee to pie crust dough and combine. Separate pie crust into 8 sections. 

4. Cut parchment paper into 6-8 inch squares. 

5. Roll out pie crust sections until thin. Place on parchment paper.

6. Place the parchment paper with pie crust into large muffin pans. Press down to form a bowl shape.

7. Evenly distribute vegetables, Wampler’s Special Blend Sausage, and swiss cheese into crusts. 

8. Whisk eggs together and pour into crusts, filling the shells. 

9. Place in oven for 45-60 minutes or until toothpick comes out clean. 

10. Add 2 C water and remaining coffee beans to a saucepan and bring to a boil. Continue to boil for 15- 20 minutes or until water has reduced by half. Discard beans. Add maple syrup and bring to a low boil. Cook down until desired thickness is achieved. 

11. Pull the mini quiche out of the pan with the parchment paper. Remove paper, drizzle with syrup, and serve.

Mushroom Burger

INGREDIENTS

1 lb. Wampler’s Sausage

1 lb. hamburger 

1-pint mushrooms sliced baby Bella

1 packet gravy mix

1 c Hootie Homegrown ale

2 tbsp challenge butter

4 buns 

8 slices swiss cheese

Salt and pepper

RECIPE

Mix sausage and hamburger season with salt and pepper. Make juicy lucy patties and fold 1 piece of swiss cheese per burger into quarters and fill the middle of 4 patties. Grill burgers until the desired temperature then top with a slice of swiss cheese. While burgers are cooling, heat a pan over high heat with 2 tbsp challenge butter and add your mushrooms and sauté until brown, deglaze the pan with 1/4-1/2 c beer. While that's cooking, heat 1 1/2 c water to a boil and mix 1/2 c beer and dry gravy mix, then add to boiling water and cut the heat. Assemble mushrooms on the burger then spoon gravy on top.

Sausage Crumble Topped French toast with Coffee Infused Maple Syrup

INGREDIENTS

2 cups Cattle Dog Coffee Roasters Guatemala Direct Trade coffee (brewed strong) 

1 cup maple syrup 

1 pound Wampler’s Special Blend Sausage Roll

1 cup whole milk

½ cup cream

2eggs

¼ tsp vanilla extract

½ teaspoon apple pie spice

1 tsp cinnamon powder

2 tablespoons butter

6 slices of bread

2 apples (1 sliced, 1 diced) 

INSTRUCTIONS

Place a small pot on the stove over medium heat add 1 cup of brewed coffee and bring to a boil. Add Maple syrup return to boil and reduce heat to a simmer. Allow cooking until it coats a spoon (about 10 minutes)

Place a skillet over medium-high heat, and add sausage. Cook while stirring often until well browned and cooked thru. Add the remaining cup of brewed coffee and stir. Allow cooking until the liquid has evaporated. 

Preheat a griddle to medium

While the griddle heats up combine milk, cream, eggs, vanilla, apple pie spice, and cinnamon in a bowl and whisk together well. 

Add butter to the griddle, dip slices of bread into the cream mixture (make sure to coat both sides) and place onto griddle cook about 2 minutes, flip, and cook an additional 3 minutes 

To serve, place French toast onto a plate, and top with sausage crumble, diced apple, and coffee-infused maple syrup. Add a few apple slices on the side. 

Makes two to three servings

This Little Pig is stuffed in a Pierogi

INGREDIENTS

Pierogi dough: 

2 cups all-purpose flour

1/2 teaspoon kosher salt

2 duck eggs, room temperature 

3 tablespoons Great Value apple butter

1/4 cup water

1 pound roll of Wampler's All Natural Sausage

2 granny smith apples-divided

2 Honeycrisp apples-divided

2 tablespoons fresh sage/minced

1 clove of minced garlic

1 duck egg

1/2 cup dry unseasoned bread crumbs

Cattle Dog Coffee infused butter

1 1/2 sticks room temperature unsalted butter

3 tablespoons of very strong brewed Cattle Dog Coffee Roasters coffee 

Coffee Vinaigrette:

1/4 cup dark balsamic vinegar

1 tablespoon strong brewed Cattle Dog Coffee Roasters coffee

Drizzle extra virgin olive oil

Baby kale

baby arugula

baby heirloom tomatoes

thin sliced red onion 

INSTRUCTIONS

Pierogi: In a large bowl whisk together the flour and salt. Make a well in the center and add the eggs and apple butter. Cut the mixture with two butter knives until the dough is shaggy. Slowly stir in the water until all is combined. Turn out dough on a large wooden cutting board. Knead for about 2 minutes until the dough is smooth. Return to bowl and cover with plastic wrap. Let rest while making the meat filling. Place a very large pot of salted water on the stove and bring it to a boil. 

Sausage and Apple filling: Place the sausage in a medium bowl and break it apart. Grate 1 Honey Crisp and 1 Granny Smith apple into the meat. Next mix in the sage, duck egg, garlic, and bread crumbs Make sure all is well combined. 

Making the Pierogi: Break off a baseball size piece of dough. You may have to knead more flour into the dough. Place on the wooden board and roll out into a large somewhat thin circle. Using a 3 1/2-inch round cutter, cut as many rounds. You may reroll this dough. Place a small scoop of meat in the center. Dip your index finger in a little water and go around the bottom half of the circle. Fold the dough over the meat and pinch it to seal. Crimp the dough after you seal it. Boil 4-5 pierogi at a time for 8 minutes. Place on a rack over a rimmed baking sheet until ready to sauté

Cattle Dog Coffee infused butter: Place butter in mixer. Using the paddle start mixing. Carefully drizzle in the coffee. Mix until well combined. Scrape the butter onto a sheet of plastic and roll it up lengthways. Place in fridge to chill. 

Coffee vinaigrette: Mix the dark balsamic and 1 tablespoon of the brewed coffee. Drizzle in the olive oil. Top the salad and garnish with this dressing.  

Pierogi sauté: Using a large skillet, melt 3 tablespoons of the coffee-infused butter over medium heat. Add in 5 pierogi. Cook pierogi until nice and golden. About 5 minutes per side. Slice the remaining apples and sauté them with the pierogi. Plate together with the salad off of one side.

Coffee Crusted Steak with Brown Sugar Bourbon Marmalade and Herb Poached Egg

INGREDIENTS

Herb Blend, 3 TBL divided

3 tsp Fresh Rosemary, chopped 

3 tsp Fresh Thyme, chopped

3 tsp Fresh Oregano, chopped

Coffee Rub: 

2 TBL Fine Ground Coffee (recommend Cattle Dog Coffee Roasters Guatemala Direct Trade coffee)

1 tsp Garlic Powder

1 TBL Herb Blend

1 TBL Brown Sugar

1 tsp Kosher Salt

½ tsp Black Pepper

4 x 8oz Filet Mignon

1 TBL Extra Virgin Olive Oil

2 TBL Butter

Brown Sugar Bourbon Sausage Marmalade: 

8 oz Wampler’s All-Natural Sausage

2 TBL Butter

½ cup Brown Sugar Bourbon

¾ cup Chicken Stock, divided

1 1/2 TBL cornstarch

Herb Poached Eggs: 

4 x Pasture Raised Eggs

2 TBL Extra Virgin Olive Oil

1 TBL Herb Blend

1 TBL Fresh Parsley, chopped

Arugula Salad: 

5 oz package Organic Baby Arugula

1 TBL Herb Blend

1 TBL Fresh Parsley, chopped

1 TBL Extra Virgin Olive Oil

1 juice from Lemon

Salt & Pepper to taste

Blanched Asparagus

INSTRUCTIONS

1. Chop fresh herbs - Rosemary, Thyme, and Oregano and blend together.

2. Mix ground coffee, garlic powder, herb blend, brown sugar, and salt & pepper until well blended.

3. Melt 2 TBL of butter in a saute pan. Add sausage until browned. Remove from heat and pour in the bourbon, scraping the brown bits from the bottom of the pan. Return to heat and add ½ cup of chicken stock. Reduce the sauce by ½. Take the remaining ¼ cup of chicken stock and add 1 ½ TBL corn starch to make a slurry. Brin the sausage mixture to a boil and stir in the slurry until thickened.

4. Take each Filet Mignon and pat dry. Rub each filet with olive oil and rub the coffee mixture onto sides, top and bottom of each filet.

5. Take a cast iron pan and heat to medium-high. Melt 2 TBL of butter in pan until light brown. Place filets in pan to sear sides, then sear top and bottom. Finish by place cast iron pan in a preheated oven at 350 degrees for 5-10 minutes until desired temperature is reached. Remove from oven and let rest for 15 minutes.

6. While steak is cooking prepare eggs and make salad.

7. Rub 4 ramekins with olive oil. Blend Parsley and herb mixture together, then sprinkle into each ramekin. Rub the herbs around to coat the bottom and sides of each ramekin. Crack 1 egg in each ramekin and place in a shallow pan of boiling water. Poach until the egg whites are cooked but yolk is still soft.

8. Place arugula in a mixing bowl, drizzle olive oil and lemon juice into bowl and toss gently. Add blanched asparagus tips and season with salt & pepper to taste

9. Bring a shallow pan of water to boil. Have a mixing bowl with water and ice set aside. Place asparagus spears and tips into boiling water until bright green. Remove from water and place into ice bath to stop cooking process. Drain from water and set aside for salad and garnish.

10. PLATING:  Place filet onto one side of plate and cover with sausage marmalade. On the other half of plate create a mound with the arugula salad and place poached egg on top. Garnish with asparagus spears and parsley leaf.

Coffee Glazed Sausage Gravy Crostini

INGREDIENTS

2 cups Cattle Dog Coffee Roasters Guatemala Direct Trade coffee (brewed strong) 

1 cup maple syrup 

1 pound Wampler’s Special Blend Sausage Roll

½ Tbsp Great Value All-Purpose Flour

4 ounces Great Value Whole Milk

6 ounces Great Value Chicken Gravy

½ tsp Great Value Table Grind Black Pepper

1-10 ounce Marketside Bake at Home French Baguette

INSTRUCTIONS

Preheat oven to 375°F

Place a small pot over medium heat and add 1 cup of brewed hot coffee. Add Maple syrup bring to a light boil and reduce heat to a simmer. Allow to cook uncovered for about 10 minutes or until it coats a spoon.

Place skillet over medium-high heat, add sausage, and cook until well browned, stirring often to break up sausage. Add flour and cook for an additional 30 seconds. Add 1 cup coffee and cook until it is almost absorbed, lower heat and add milk, gravy, and ¼ tsp pepper stir and allow to simmer until well heated and properly thickened. 

While Gravy is cooking cut the baguette at a slight angle into 1/4' thick slices.  Place on a cookie sheet in the oven for 4 to 6 minutes. 

To serve top Crostini with sausage gravy and drizzle with coffee syrup 

Spicy & Sweet Sausage & Coffee Cheesecake

INGREDIENTS

CRUST:

1 1/2 cup ground Ritz crackers (1 sleeve of crackers)

6 tablespoons melted butter

FILLING:

1 lb. package of Wampler’s Special Blend (sage) sausage

1 tablespoon butter

2 tablespoons brown sugar

2 teaspoons seasoned salt

1/2 teaspoon cayenne pepper

1 cup pecans

1 small, very strong espresso made with Cattle Dog Coffee Roasters Guatemala Direct Trade coffee (divided use)

1/2 cup diced green apples

1 lb. softened cream cheese (2 packages)

2 cups sour cream

3 eggs (separated)

1/4 cup caramel syrup

SYRUP:

1/2 cup sugar

1/2 cup water

1/2 cup sliced jalapenos

1/2 cup diced green apples

INSTRUCTIONS

Line the bottom of an 8' springform pan with parchment paper and preheat the oven to 325 degrees.

Mix the cracker crumbs with the melted butter and press them into the bottom of the springform pan, pressing up the sides a little.

Crumble the Wampler sausage into a large heated skillet and cook until the sausage just starts to brown, stirring as needed. Wampler sausage is so lean that there is no need to drain the fat off. In a smaller skillet over low heat melt the butter, mix in the brown sugar, seasoned salt, cayenne pepper and stir in the pecans. Saute for a few minutes until the pecans are sticky and then stir in 2 tablespoons of the espresso to coat well. Mix the pecans with the sausage. Set aside 1 cup of the sausage and pecan mixture to top the cheesecake. Stir in the apples. Spoon the sausage mixture into the springform atop the cracker crumb crust. Mix until thoroughly blended the cream cheese, sour cream and the egg yolks. Whip the egg whites and gently fold them in. By whipping the egg whites it makes an airy filling that balances well with the richness of this savory cheesecake. Pour the filling atop the sausage mixture. Mix 1/4 cup of espresso with the 1/4 cup of caramel syrup and pour it evenly over the top. Bake the cheesecake in the preheated oven for about 45 minutes and then sprinkle the reserved sausage and pecans over the top and then continue to bake for another 15 - 20 minutes or until the cheesecake is just set. Do not over bake. Allow the cheesecake to rest until it is just slightly warm or to room temperature.

Simmer the sugar and water for 5-7 minutes to reduce it to the consistency of a light syrup. Add the sliced jalapenos and simmer for another 3 minutes. Remove from the heat and add the diced green apples. Serve while slightly warm to spoon over the cheesecake. Tip: You might want to double the syrup recipe because it keeps well for several weeks and is fabulous when used to make cocktails.

Brie Brunch Biscuits

INGREDIENTS

8 Great Value Frozen Buttermilk Biscuits

1 tablespoon Great Value butter, melted

4 Wampler Farm Sausage patties, mild or hot

8 oz. brewed Cattle Dog Coffee Roasters Guatemala Direct Trade coffee

8oz. wheel of Brie cheese

8 tablespoons of your favorite pepper jelly

INSTRUCTIONS

Place frozen biscuits on a cookie sheet (spray with cooking spray if you are not using Gotham Steel Pans). Brush with melted butter. Place in a preheated oven at 350 degrees for about 5-6 minutes just as they are turning slightly brown. Take it out of the oven. Let cool slightly. Now you will use a small round cookie cutter or a melon baller to remove the center of the biscuits. Try to keep tops as intact as possible. Cut sausage into two pieces and form two smaller patties. Brown on each side then adds half of the coffee. Turn the sausage two or three times until all coffee has cooked out. Set aside. Next use the same cookie cutter to cut brie or cut it into eight equal pieces. You can leave it on the rind or remove it; it is your preference. Just for the record I do remove mine. Place one piece of sausage and then a piece of brie and then a tablespoon of pepper jelly into each biscuit. Place the top of the biscuit back on and glaze a little jelly on top. Place back in the oven for about 4 minutes and then remove.  Use the rest of your coffee to make a delicious cafe au lait!

Southern-Style Sausage Egg Casserole with Cold Brew Eggnog NY Egg Creams

INGREDIENTS

For the Egg Casserole: 

1 lb. Wampler’s pork sausage 

3 cups cheddar cheese shredded 

1 can diced tomatoes drained 

1 tsp salt 

1 pkg Thomas mini croissants, torn 

3 cups milk 

1 cup half and half 

10 eggs beaten 

For the Cold Brew Eggnog NY Egg Creams: 

2 oz Cattle Dog Coffee Roasters medium roast Guatemala trade cold brew* recipe follows 

2 oz egg nog 

2 tsp sugar

1 tsp Hershey’s chocolate syrup 

4 oz seltzer water 

For cold brew coffee 

1 cup Cattle Dog Coffee Roasters medium roast ground Guatemala trade coffee 

4 cups cold water
INSTRUCTIONS

For the Egg Casserole: Cook sausage until crumbly for 8 minutes over medium heat drain excess fat and place in the bowl with cheese, tomatoes, croissants, and seasoning. Transfer to a greased 9x13-inch pan. In a bowl whisk eggs with milk and a half and a half and pour over sausage mixture cover and let soak overnight. Bake 45 minutes at 350 or until golden let sits 10 minutes. Enjoy 

For Cold Brew Eggnog NY Egg Creams: In a fountain glass layer eggnog, coffee and stir in sugar and chocolate syrup together and top off with seltzer water and you got an upgraded NY egg cream  

For Cold Brew in a Mason Jar: Place coffee in the bottom of the jar fill it with water and allow it to ferment overnight the next day strain over a fine, mesh strainer over a coffee filter and it’s all ready to go.

Frances "Mamaw" Wampler's Sausage Gravy Recipe

No Southern breakfast is complete without some delicious sausage gravy. Watch this video to see Mamaw Wampler’s technique.