Frances "Mamaw" Wampler's Biscuit Recipe

These biscuits are a staple at every Wampler family gathering—and are best served with Wampler’s sausage, of course.

Sausage Potato Cheese Casserole

Ingredients

• 1 lb Wampler’s Farm Sausage (any flavor will do!)

• 3 Tbsp. butter or margarine

• 3 Tbsp. flour

• 4 oz. sharp cheddar cheese, shredded

• 2 tsp. paprika

• 1 1/2 cups milk

• 4 medium potatoes, thinly sliced

Directions

1. Break sausage into small pieces and brown lightly in a skillet.

2. Drain well and set aside.

3. Melt margarine or butter on range top.

4. All flour, cheese and one teaspoon of paprika to form a paste.

5. Continue heating and stir in milk to form cheese sauce.

6. Place half the potatoes into a 3-quart casserole dish and top with half the sausage.

7. Top with half the cheese sauce.

8. Add remaining potatoes and repeat the process.

9. Sprinkle the remaining teaspoon of paprika.

10. Bake for 1 hour and 15 minutes at 350 degrees.

Gluten-Free Breakfast Casserole

Ingredients

• 1 lb Wampler’s Special Blend sausage

• 1 lb Wampler’s Hot sausage

• 11 eggs

• 1 cup sour cream

• 1 large onion, diced

• 1 green pepper, diced

• 1 red pepper, diced

• 2 cups American cheese, cubed

Directions

1. Preheat oven to 350 degrees. 

2. In a skillet, cook sausage until browned. Drain grease, and set aside to cool slightly. 

3. In a large, deep bowl, whisk the eggs. Add all other ingredients, and stir to mix. 

4. Pour into a deep baking dish and bake 45 minutes-1 hour until the casserole is golden brown with no jiggle. 

Sausage Breakfast Casserole

With the crescent rolls included here, it’s like sausage casserole with a built-in biscuit.

Ingredients

• 1 lb Wampler’s sausage (any flavor will do!)

• 1 pkg crescent rolls

• 6 eggs

• 2/3 cup milk

• 1/2 tsp salt

• 1/2 tsp pepper

• 2 cups mozzarella cheese, shredded

• 2 cups sharp cheddar cheese, shredded

Directions

1. Cook, crumble and drain sausage.

2. Beat eggs with milk, salt and pepper.

3. Spray 11x13” pan with cooking spray.

4. Place crescent rolls in bottom of pan, add layer of sausage, pour egg mixture over sausage and add cheese.

5. Bake at 350 degrees for 30 minutes. 

Mini Brunch Sausage Frittata's with Herbed Roasted Potatoes and Coffee Tamarind Ketchup

INGREDIENTS

Potatoes: 

1 pound white potatoes, cut into quarters

1/4 cup extra virgin olive oil 

1 tablespoon minced rosemary, plus a few sprigs for garnish

1 tablespoon minced thyme, plus a few whole sprigs for garnish

2 teaspoons sea salt

1 teaspoon umami seasoning (mushroom powder)

Sausage:

16 ounces Wampler's All Natural Omega 3 Sausage Roll

2 tablespoons fresh minced oregano

2 tablespoons fresh minced sage

1/2 tablespoon coarse black pepper

Frittata: 

10 eggs

3 tablespoons sour cream

1/3 cup cheddar cheese, shredded

6 ounces of fresh torn spinach or frozen brought to room temperature

1/2 cup frozen peas, brought to room temperature 

1 chopped white onion, about 1/2 cup

2 minced jalapeno peppers

2 teaspoons Louisiana Hot Sauce 

2 teaspoon umami seasoning (mushroom powder)

1 1/2 teaspoons salt

1 1/2 teaspoons black pepper

Coffee Tamarind Ketchup: 

1 cup white sugar

1/4 cup Cattle Dog Coffee Roasters Direct Trade, Medium Roast, Brewed STRONG

1 teaspoon tamarind paste

1/2 cup ketchup

INSTRUCTIONS

Preheat the oven to 400 degrees F.

For the potatoes: Toss potatoes with oil, herbs, salt, and pepper. Spread evenly on a baking sheet. Roast for 30 minutes. Flip and roast for another 25 minutes or until fork-tender. Remove from the oven and sprinkle with umami seasoning, and if desired more salt and pepper to taste. 

For the sausage: Cook sausage according to package directions, adding the oregano, sage, and pepper during the second half of cooking time. Break up the sausage as it cooks. Remove 1/2 cup and stir into the potatoes. 

For the frittata: To a large mixing bowl, whisk the eggs and sour cream until well blended. Dump in the cheese, spinach, peas, onions, peppers, hot sauce, and spices. Whisk and pour into a greased mini muffin baking pan or pan of choice. I like using 'mini' pans for brunch, but feel free to use what you have available. Bake for 25 - 35 minutes or until cooked through. 

For the coffee syrup: In a medium saucepan, combine the sugar and coffee. Bring to a boil, stirring constantly to dissolve sugar. Lower heat, add tamarind, and simmer for 3 minutes, stirring often. Add the ketchup, stir, and heat for a minute. Remove to a small serving bowl. 

Plate family-style: Plate the potatoes in a serving bowl with the tamarind coffee ketchup. Stack the mini frittata loaves and serve with sprigs of rosemary and thyme. Pour a mimosa and enjoy this little brunch!

Brunch Time Sausage Rolls

INGREDIENTS

8 ounces Wampler’s Farm Mild Sausage

1/2 cup chopped sweet onion

1/2 cup chopped Granny Smith Apple

1 tablespoon plus 1 teaspoon Great Value Maple Syrup

1/4 cup Great Value Applesauce

1/2 teaspoon Great Value Garlic Powder

1/3 cup chopped Freat Value Walnuts

1 13.8 ounces tube refrigerator pizza crust, thick crust 

4 ounces Great Value Cream Cheese, softened

1 teaspoon brewed and cooled Cattle Dog Coffee Roasters Vermont Maple Nut Crunch

1/2 teaspoon Vanilla Bean

Salt and Pepper to taste

INSTRUCTIONS

Preheat oven to 375 degrees and line a baking sheet with parchment. Set aside. Place a large frying pan over medium heat. Add sausage and crumble with a wooden spoon. Add onion, apples, maple syrup, applesauce, garlic powder, and salt and pepper. Add walnuts and toss. Remove from heat when the onion is soft and the apples are slightly soft (still have a bite).  Spread out the pizza crust in a rectangle. Drain the sausage mixture and spread it across the entire body of the pizza crust leaving a 1-inch border on all 4 sides. Starting with one short edge, tightly roll to the other short edge and pinch the edges together. Slice at 1-inch intervals with a sharp knife. Tuck any of the loose fillings back into the roll. Lay rolls cut side up on a lined baking sheet. Bake for 20-25 minutes until browned and the crust is cooked through. Remove from oven. In a small bowl mix together with a small whisk: of cream cheese, maple syrup, coffee, and vanilla.  Top each roll with flavored cream cheese and serve.

Coffee Spice Sausage Quiche

INGREDIENTS

Crust and Filling: 

2 refrigerated ready-made pie crusts 

1 package (16 oz.) Wampler’s Mild Farm Sausage

3 eggs

2 cups cheddar cheese

1 medium onion, chopped

4 oz. cream cheese, softened

1 Tbsp self-rising flour

¼ cup olive oil, divided

1/3 cup diced scallions

Cooking spray

¼ cup freshly ground Cattle Dog Coffee Roasters coffee beans 

1 Tbsp fresh ground black pepper

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp turbinado sugar

1 ½ Tbsp kosher salt

1 ½ tsp pepper

Fried Green Tomato Topping: 

3 medium green tomatoes

1 cup self-rising flour

1 cup white cornmeal

1 cup Italian-style breadcrumbs

1 cup milk

1 egg

½ cup Canola oil

Salt and Pepper to taste

INSTRUCTIONS

Fried Green Tomato Topping: 

1. Wash tomatoes (do not dry), and trim off tops. Using a sharp knife, cut into ½ inch slices. Pour flour into a medium-sized bowl with a lid, in a separate medium-sized bowl with a lid mix together the cornmeal and breadcrumbs. In a 3rd medium-sized bowl with a lid mix together the egg and the milk. 

2. Using a small pair of tongs, add 3-5 tomatoes to the flour mix, then the egg/milk mix, and then the cornmeal mix, covering and shaking to combine. Move coated slices to the plate until all pieces are coated.

3. Fry the slices in a large pan with the canola oil for il, 3-5 minutes on each side until lightly browned.

4. a Move to paper towel-lined plate and cover it with more paper towels to remove grease. Lightly season with salt and pepper. 

Quiche and Filling: 

1. Bring Crusts to room temperature by setting on counted 15 minutes or microwave on defrost for 10 to 20 seconds. Mix both crusts and shape them into a ball. Flatten with a rolling pin to form one large circular pie crust.

2. Lightly flour and spray a round, loose-bottom flan pan with cooking spray and place it on a large baking tray. Line the pan with the pastry, pressing the dough into the corners, and trimming off any overhanging pieces. Chill for 20 minutes. 

3. Preheat the oven to 400 Degrees F. Prick the pastry base in several places. Place parchment paper in the pastry shell and add 2 cups of dried beans. Bake for 15 minutes. Remove from heat and discard beans. Reduce heat to 350 Degrees F.

4. Make a Coffee rub by mixing the ground Cattle Dog coffee, black pepper, garlic powder, onion powder, turbinado sugar, kosher salt, and pepper in a small bowl (Makes approx. 2/3 cups).

5. Add sausage to the small frying pan with 2 Tbsp. olive oil. Sprinkle 1/3 cup coffee rub on top. Cook on medium heat until brown (approx. 5-7 mins) crumbling w a spatula as it cooks. Drain the sausage and place it in a small bowl, retaining olive oil and the oil from the sausage in the pan. 

6. Add the onion to the sausage pan, sprinkle 1/3 cup of the coffee rub, and add another 2 Tbsp. olive oil. Fry the onions for 5 minutes, stirring often. Drain the onions and mix them with the crumbled sausage.

7. Spread the sausage mixture evenly into the pastry shell. Sprinkle the cheese on top.

8. In a bowl with a whisk or fork, mix the milk with the egg. 

9. In a mixer over medium speed, beat the cream cheese until creamy. Mix in the milk and egg mix and the flour. Spread evenly on top of the pastry shell.

10. Cover the crust with a foil-lined crust guard (covering the whole outside of the shell) and bake for 30 minutes.

11. Remove from oven and gently press green tomatoes on top. 

12. Tent whole quiche with foil and bake another 15-20 minutes until set.

13. Let stand 10 minutes before serving. 

14. Gently lift to remove from flan pan and place on serving plate. Garnish liberally with chopped scallions and then slice.

Coffee Infused Maple Syrup Glazed Sausage & Egg Sandwich

INGREDIENTS

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

¼ cup maple syrup

¼ teaspoon crushed red pepper flakes

1 pound Wampler's All Natural Omega-3 Sausage

2 tablespoons butter (melted)

3 hoagie rolls (split and cut in half) 

½ teaspoon Kosher salt

½ teaspoon coarse ground black pepper

6 extra large eggs

INSTRUCTIONS

• Place ground coffee, maple syrup and crushed red pepper into a small pan, bring to boil and reduce heat to simmer. Simmer until it coats a spoon. (about 10 minutes)

• Divide sausage into 6 equal portions and shape into patties. Heat skillet over medium high heat, add patties and cook for 2 minutes on each side. Brush well with coffee syrup mixture on both sides and cook an additional 2 minutes per side or until no longer pink in the center.  Brush patties with coffee syrup once more. 

• Brush inside of hoagie rolls with butter then heat on skillet until golden brown. Then brush with coffee syrup mixture.

• Brush outside of rolls with butter and sprinkle with salt and pepper. 

• Add remaining butter into a skillet over medium heat, add eggs (making sure not to break yolks) sprinkle with salt. Cook for a minute, flip and cook an additional 30 second. 

• To put sandwich together, place sausage onto bottom half of rolls, top with egg. Place top of roll onto plate, so it is partly leaning on the sandwich. 

• Makes 6 sandwiches

Blueberry Maple Pan-Cake with Wampler's Sausage and Cattle Dog Blueberry Syrup and Maple Whipped Cream

INGREDIENTS

To make the coffee syrup:

32 ounces cold brew coffee made using Cattle Dog Coffee Roasters Full City Guatemala Coffee, coarse grind in a Primula Cold Brew Coffee Maker

2 cups packed muscovado dark brown sugar

3 cups turbinado sugar

1 tablespoon vanilla

2-8 ounce jars of black cherry juice concentrate

3 cups Great Value maple syrup

17.5-ounce jar of grape jelly or cherry jam

To make the Blueberry Syrup:

2 cups frozen blueberries (I use the small wild blueberries from Maine)

3 cups of Coffee Cherry Syrup, above

To make the PAN-Cake:

1 teaspoon ground cinnamon

3 tablespoons granulated sugar

2 cups Great Value Pancake waffle mix 

1 egg, beaten

1 ¼ cup milk 

1 teaspoon vanilla extract

2 teaspoons Great Value maple syrup

Pinch of salt

1 cup frozen wild blueberries (these are very small and much sweeter than the larger cultivated blueberries)

To make the whipped cream:

1-pint heavy whipping cream very cold

2 tablespoons Great Value pure maple syrup

1 teaspoon good vanilla 

1 chub Wampler’s Natural Sausage

INSTRUCTIONS

Make cold brew coffee: Using a Primula Cold Brew Coffee Maker, add 6 ounces of coarsely ground coffee to the filter, place the filter in the carafe and slowly add water. Fill and let sit on the counter for 24 hours.

Make the Coffee Syrup: Add coffee, sugar, cherry juice, maple syrup, and grape jelly. Simmer and reduce by half. Skim top after 20 minutes to remove the sugar foam. The more of this that you can remove the better. Add vanilla when cooking is complete. This syrup can be jarred and used in many applications like in cocktails, coffee, pancakes, or ice cream. Excess can be frozen right away for up to 4 months.

Make the Blueberry Syrup: Put frozen blueberries in a bowl on top of an ice bath. Slowly pour hot syrup over the blueberries and stir until the blueberries are melted and everything is at the same temperature. Immediately serve or seal and refrigerate for up to 2 weeks.

Make the PAN-cake: Preheat oven to 350 degrees. Liberally spray a baking dish with vegetable spray and set aside. In a large mixing bowl add all ingredients except blueberries and mix just with a spoon until all are incorporated (ok if a few lumps remain). Pour into prepared baking dish t with frozen blueberries. They should sink slightly into the batter. Sprinkle with cinnamon sugar mix. Let stand for 3-5 minutes before baking. Just before baking tap on the counter lightly to settle the cake. Bake for 18-20 minutes or until a sharp clean knife can be inserted and pulled out of the center free of any sticky batter on it. 

Make Whipped Cream: In a large mixing bowl add all ingredients with a large whisk on high until stiff peaks form. Will take about 5 minutes by hand or 2-3 minutes with a mixer. Refrigerate until ready to use.

Assemble Fry Wampler’s sausage in patty shapes until done. Pat dry on a paper towel. Cut the cake in half horizontally like a sandwich. On the bottom half of the cake, spoon 2 tablespoons of blueberry syrup over the bottom half of the cake. Place sausage patties on top of the syrup and layer with 2-3 tablespoons of maple whipped cream. Cover with the top half of the cake to make a sandwich. Pour the remaining blueberry syrup over the cake and dollop whipped cream on top.

Southwestern Sausage Benedict with a Chipotle Hollandaise Sauce

INGREDIENTS

Sausage Patties

1 Wampler’s Farm Sausage Mild Roll

¼ Red Bell Pepper, small diced

1 jalapeno, small diced 

½ shallot, minced

2 garlic cloves, minced

1T Olive oil

2 tsp Chipotle chili powder

2 tsp Paprika

2 (very heaping) tsp Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee (medium roast, fine ground)

1 tsp Dried Oregano

1 tsp Rubbed Sage

½ tsp Caraway seeds

¼ tsp Cayenne 

2 tsp Brown Sugar

1 ½ tsp Salt

1 tsp Black pepper

Chipotle Hollandaise

4 Egg yolks

1 cup butter, melted and kept warm

1T Chipotle Chili Powder

2 tsp Paprika

TT Salt & White Pepper

TT Lemon Juice

Other Ingredients

1 English Muffin

2 Eggs

1T White wine vinegar

2T butter

½ bag of red bliss potatoes

TT Salt & Black Pepper

2T olive oil

INSTRUCTIONS

1. Bring water into a pot to boil. Add potatoes and cook for 15 minutes. Preheat oven to 450 degrees.

2. While potatoes are cooking. Saute the red peppers, jalapenos, shallot, and garlic in a small saute pan until they start breaking down a bit. Remove from heat and chill. 

3. Mix all of the seasonings and coffee in a small cup or bowl and season the sausage with 2/3 of the mix. Add the chilled pepper mix to the sausage and using your hands, blend thoroughly. Cover with plastic wrap and let rest together.

4. Strain potatoes. Toss with oil, salt, and black pepper and roast in the oven for approx. 10 minutes or until golden.

5. Meanwhile, whip egg yolks in a bowl slightly. Then using the double boiler method, whisk the egg yolks until light and fluffy(being careful not to COOK egg yolks, pull them off if necessary), and Double in size. Slowly add in the warm melted butter, one ounce at a time. Until all butter has been fully incorporated. Season with lemon juice, salt, and white pepper, chili powder, and paprika. Cover and reserve the water in the pot, off the heat.

6. Once the potatoes are done. Wrap with foil and keep warm in the oven.

7. Form 2-2oz sausage patties from the mixture. Heat olive oil in a saute pan and cook the patties. Flip once browning occurs on the bottom side. Once finished, cover and keep warm. 

8. Bring water and the white wine vinegar to a pot to boil. Crack in two eggs and cook for 90 seconds. Remove using a slotted spoon and place on paper towels to drain. 

9. Melt the last butter amount in a saute pan until hot and place the English muffin, cut side down, into the pan. Toast until golden brown. 

10. To Plate: Place the muffins, and cut the side up on the plate. Place one sausage patty on each half, then carefully add the poached eggs to those. Spoon the hollandaise over each egg. Finally, Spoon the potatoes to the side.

Maple Coffee Sausage & Sourdough Pancakes Stack-Up with Freshly Brewed Maple Syrup and Latte Mascarpone Cream

INGREDIENTS

For Freshly Brewed Maple Coffee Syrup:

1 cup brewed Cattle Dog Coffee Roasters’ Guatemala Direct Trade Coffee 

2 cups pure maple syrup

For Maple Coffee Sausage: 

1 (16 oz) package of Wampler’s All Natural Sausage 

1/4 cup maple coffee syrup

For Latte Mascarpone Cream: 

1/2 cup whipped cream

4 ounces mascarpone cream

1 cup powdered sugar 

2-3 tablespoons chilled maple coffee syrup 

Pinch of salt 

For Sourdough Pancakes:

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons grated orange zest for pancakes, and thin orange zest curls for garnish

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon table salt

1/2 teaspoon nutmeg

1 cup whole milk 

2 large eggs 

1 cup sourdough starter, either active or dormant

3 tablespoons unsalted butter, melted

1 tablespoon canola oil or more for cooking pancakes (or butter)

INSTRUCTIONS

To Prepare Freshly Brewed Maple Syrup:  In a small saucepan, over medium-high heat, add 1-cup coffee, and gently boil to reduce 1/2 cup coffee, about 10 minutes. Add maple syrup and bring to a boil then simmer for 5 minutes. Reserve 2 tablespoons of maple coffee syrup, in a bowl, for the latte cream, and chill in the refrigerator. Keep the remaining coffee maple syrup warm until further directions.

To Prepare Maple Coffee Sausage:  In a large skillet, over medium-high heat, cook sausage, breaking it up with a spatula, until brown, about 8 minutes. Once cooked through add 1/4 cup maple coffee syrup, and set aside.

To Prepare Latte Mascarpone Cream:  In a bowl of an electric mixer, on medium speed, whip the heavy cream for 1 minute. Add mascarpone, and slowly add powdered sugar, maple coffee, and salt. Add extra coffee syrup if a stronger coffee flavor is desired. Add cream to lighten the flavor and texture. Chill until ready to use. 

To Prepare Sourdough Pancakes:  In a large bowl, whisk together the flour, sugar, grated orange zest, baking powder, baking soda, salt, and nutmeg. In a medium bowl, whisk milk, eggs, sourdough starter, and melted butter. Whisk wet ingredients into dry ingredients, until a smooth batter forms with some lumps. 

In an electric skillet, set at 375° or a large skillet over medium-low heat, heat canola oil. Pour 1/4 cup batter into a pancake ring or directly on the skillet. Cook for 2 minutes or until lightly browned then turn the pancake over and cook an additional 2 minutes. Keep pancakes in a 200°F oven until ready to serve. 

To Serve Stack 3 or 4 pancakes with maple coffee sausage in between layers. Drizzle with Freshly Brewed Maple Syrup. Dollop with Latte Mascarpone Cream. Final touch: Drizzle with more maple coffee syrup, and garnish with orange zest curls. \

Serve with a cup of freshly brewed Cattle Dog Roasters’ Guatemala Direct Trade Coffee!

Serves 4-5

The Brunch Oscar

INGREDIENTS

1 Lb. Wampler’s All Natural Sausage

4 Tbsp. Fine ground Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee

4 Farm Fresh Eggs

4 Everything Bagels (tops only; reserve bottoms for other use)

16 Asparagus Spears

Salt and Pepper to taste

Butter to toast Bagels, and Saute Asparagus

Oil to cook Eggs and Sausage Patty

For the Hollandaise

6 Egg Yolks 

12 oz. Clarified Butter warm

1 Roasted Poblano pureed

1 Tsp. lemon juice

3 oz. Dry White Wine

Salt to taste 

For Garnish

1 Avocado

2 Ripe Roma Tomatoes

Fresh Berries

INSTRUCTIONS

Preparation: Make 4 oz. sausage patties the same diameter as your bagels.  Dust both sides of the patties with the coffee so that there is an even thin layer on all. Season with a touch of salt and pepper.  In an oiled nonstick pan on medium-low flame cook the sausage patties. Cook them slowly to 165 ^F. Toast the Bagels to preferred doneness. Blanch Asparagus just until the color sets. Then saute in butter until al dente. Season to taste In a nonstick pan with a medium-high flame and a quarter inch of butter. Cook the eggs. Don't flip, let the butter come over the edge of the white to cook the white and give the edges a nice crispness.  

For the Hollandaise: In a small saucepan combine the lemon juice, white wine, and poblano puree. Reduce until thick and fairly dry. In a stainless steel mixing bowl vigorously whisk egg yolks until it doubles in volume. Over a double boiler cook the egg yolks, while constantly whisking. Be careful not to cook them too hot as they will scramble. Once they are frothy and thick they are done.  Slowly drizzle the clarified butter into the egg yolks while whisking rapidly. Add Poblano reduction and season to taste. Poblano reduction needs to be below 140^F as well

For Plating -Build the Oscar: Bottom-up Bagel, Sausage Patty, Sunny Up Egg, lean Asparagus on the tower and ladle the poblano Hollandaise over top. Garnish the plate with slices of Avocado and Tomato as well as fresh berries.\n\nTips\nYou can use the steaming water for the hollandaise to blanch your asparagus. If your stovetop heat is inconsistent try searing the sausage patties and finishing them in the oven to prevent charring the coffee rub too much.  I like toasting my bagel in the same pan as I am going to cook the eggs, and with lots of butter!

Red Eye Sausage Brunch Braid

INGREDIENTS

1 pound Wampler’s mild small-batch premium sausage

½ cup onion, small dice

½ cup bell peppers, small dice

1 teaspoon garlic, minced

1 teaspoon Red Eye Coffee Spice Rub (see recipe below)

2 tablespoons all-purpose flour

1 tablespoon butter, unsalted

8 ounces Cattle Dog Coffee Roasters Guatemala Full City coffee, brewed

2 ounces milk

6 eggs

1 teaspoon Red Eye Coffee Spice Rub

4 ounces milk

1 package refrigerated flatbread European bakery-style dough, extra thin and crispy

1 cup Colby Jack cheese, shredded

1 tablespoon salt

2 tablespoons Cattle Dog Coffee Roasters Guatemala coffee grinds, fine

1 tablespoon garlic powder

1 tablespoon black pepper

½ tablespoon coriander, ground

½ tablespoon onion powder

½ teaspoon chili powder

¼ teaspoon cayenne pepper

¼ teaspoon ginger, ground

¼ teaspoon, nutmeg

¼ teaspoon lemon peel

INSTRUCTIONS

In a skillet over medium heat, cook and brown sausage. Remove from skillet. Set aside to drain and cool. Reserve sausage fat. In the same skillet over medium heat, add onion, garlic, and bell peppers. Cook until onions are translucent. Remove and set aside.  To the skillet over medium heat, add the reserved sausage fat and the butter to start making the red-eyed gravy. Melt butter. Add flour and cook to the blond roux. Add brewed coffee and 2 ounces of milk. Cook until thick. Season with Red Eye Coffee Spice rub. Reserve in a bowl. To skillet over medium heat, add sausage. Add about half of the gravy. Cook until all the sausage is coated. Let the gravy thicken. Add remaining gravy if the sausage needs more gravy to be coated. Cool to room temperature.  In a mixing bowl, add eggs and 4 ounces of milk. Whisk. In a skillet over medium heat, add eggs. Cook to make scrambled eggs. Season with red-eye coffee spice rub. Remove from heat. Cool. In a bowl, mix sausage and onions/peppers. Add cooked eggs. Mix gently.  On a sheet pan lined with parchment paper, roll out flatbread dough. Down the center, place a row of the sausage egg mixture, leaving about 3 inches on each side. Cut 2-inch-wide dough strips on each side of the dough. Braid the dough over the top. With a basting brush, apply vegetable oil. Sprinkle with red-eye coffee spice rub.  In a preheated 400 degrees F oven, bake the braid for about 20 minutes until golden. Let rest for 10 minutes. Serve. Red Eye Coffee Spice Rub\nIn a bowl, mix all dry ingredients. Store the remaining rub in an air-tight container.

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 Hersheys 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 sit 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.

Sausage Cheddar Biscuits

INGREDIENTS

3 cup flour

1 TBSP salt

4 tsp baking powder

1/2 tsp baking soda

1 stick butter, cold, diced

1/2 cup Cattle Dog Coffee Roasters Guatemala coffee

1/2 cup maple syrup

1 cup buttermilk

2 cups shredded cheddar cheese

1 package Wampler’s breakfast sausage cooked and chopped

INSTRUCTIONS

Mix all dry ingredients, add butter, and mix until you get a coarse texture. Add buttermilk, syrup, coffee, cheese, and sausage. Mix until combined, and fold the mixture seven times. Roll dough into 1/2 inch and using cookie cutters, cut out biscuits, and place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 20 minutes

Expresso Biscuit Sausage Egg and Cheese

INGREDIENTS

½ Cup of Espresso, Fine Ground by Cattle Dog Coffee Roasters Brand

½ Cup of Heavy Cream

1 ½ Cups of Self-Rising Flour

4 Tsp Baking Powder

¾ Stick of Salted Butter, cold

2 Eggs

½ Cup of Cheddar, shredded

1 Roll of Wampler’s Hot Sausage, Ground

INSTRUCTIONS

1. Mix baking powder, flour, and baking powder add cooled-down espresso, and heavy cream, and add in cold butter.

2. Scramble eggs and add cheese. 

3. Shape sausage into a patty and cook in a hot skillet until done. 

4. Knead biscuit dough into a ball, and then roll it out and use a biscuit cutter to cut it into a large circle, bake at 350 degrees for 10 minutes, and baste with butter.

5. Now put it all together > biscuit > sausage> eggs and cheese> biscuit.

Brunch of Fun Coffee-Sausage Pinwheels

INGREDIENTS

3 cups biscuit Baking mix, plus 1 tablespoon for dusting the rolling surface 

2/3 cup (cooled) brewed Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee 

1/3 cup buttermilk

1 (16 Oz) roll Wampler’s Farm Sausage mild sausage 

1 cup shredded cheddar cheese

INSTRUCTIONS

Heat oven to 400 degrees. In a medium bowl, mix biscuit baking mix, brewed coffee, and buttermilk. On a rolling surface, place a sheet of parchment or wax paper, and roll out dough. Make it as close to a large thin square as possible. Spread out the sausage (uncooked) on the dough. Top with cheese. Start on one side and roll toward the other, creating a large log shape (wrap up in wax paper and put a towel over it and place in the freezer for around 15 minutes if you want to slice easier. Slice into 1/2-inch pieces. Place on a large baking sheet lined with parchment, about 1” apart. Bake for 10 to 12 minutes, or until golden brown.

Makes 10-12 pinwheels.

Morning Coffee & Sausage Swirl Buns & Vanilla Latte Coffee Cream Frosting

INGREDIENTS

Coffee Dough:

3 tablespoons Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee, fine grind

1 cup (170g) whole milk

4 tablespoons (57g) unsalted butter, softened

2 1/4 teaspoons active dry yeast 

3 1/2 cups (383g) all-purpose flour

1 tablespoon cornstarch 

1/4 cup (50g) granulated sugar

1 teaspoon salt

1 teaspoon vanilla extract

Maple Coffee Sausage Filling:

1/2 cup brewed Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee

1/2 cup maple syrup 

1 (16 oz) package of Wampler’s All Natural Sausage 

1/4 cup salted butter 

1/4 cup dark brown sugar 

1/4 cup all-purpose flour

1 teaspoon cinnamon 

Vanilla Latte Coffee Cream Frosting:

1 tablespoon Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee, fine grind

1/3 cup (80 ml) half-and-half cream 

1 teaspoon vanilla extract

1 cup (228 g) unsalted butter, softened 

3 cups (360 grams) of powdered sugar 

Pinch of salt

INSTRUCTIONS

To Prepare Coffee Dough:  Place coffee and milk in a microwave-safe container. Heat in microwave for 1 minute, stir, and heat for 30 seconds more. Add butter to melt, and set aside to steep for 10 minutes or until the temperature is lukewarm, 115°F. Pour coffee milk with butter through a fine mesh strain into a mixing bowl, and discard coffee grains. Stir in yeast and set aside until yeast is foamy about 10 minutes. 

In a medium bowl, whisk flour, cornstarch, sugar, and salt. Once the yeast is done proofing, slowly add flour mixture and vanilla to the mixing bowl, and beat to combine, on low speed, for about 2 minutes. Attach a dough hook, and knead the dough, on medium, for 7 minutes. Cover and let rise for 1 hour or until double in size.

To Prepare Maple Coffee Sausage Filling:  In a small saucepan, whisk brewed coffee and maple syrup, and cook, over medium to medium-high heat, to reduce to 1/2 cup coffee syrup, about 10 minutes. Set aside.

In a large skillet, over medium-high heat, cook sausage, breaking it up with a spatula, until brown, about 8 minutes. Once cooked through add 1/4 cup maple coffee syrup. Set aside. 

To Prepare Vanilla Latte Coffee Cream Frosting:  Whisk coffee and cream in a microwave-safe container. Heat in microwave 1 for a minute. Add the vanilla, cover, and refrigerate for 20 minutes. Pour through a mesh strainer into a 2-cup container with a pour spout. 

Combine softened butter, 1 cup powdered sugar, and salt, in a mixing bowl. Beat until smooth then slowly add coffee milk and enough of the remaining powdered sugar, to desired consistency. Mix on medium-high for 2-3 minutes until light and fluffy.

To Bake Morning & Sausage Swirl Buns: Sprinkle 1-2 tablespoons flour on a work surface, and roll the dough to 12 inches x 16 inches. In a small bowl, mix 1/4 cup each of butter, brown sugar, flour, and 1 teaspoon of cinnamon. Spread butter on the dough, leaving a small border around one of the 12-inch sides. Evenly distribute the Maple Coffee Sausage over the dough. Starting with a 12-inches edge that does not have a border, tightly roll the dough, and at the end pinch the seam tight. Cut the log into 8 equal pieces, and place on an extra large rimmed baking sheet, lined with parchment paper. and let rise for 30 minutes. Brush with egg wash. 

Bake on the center rack in the oven, at 350°F for 25-30 minutes, or until lightly brown. Cool on a baking rack and frost with glorious Vanilla Latte Coffee Cream Frosting! Serve buns with extra frosting on the side! 

Serves: 8

Apple Cranberry & Pecan Coffee Brunch Cake

INGREDIENTS

For the Sausage Crumble Topping: 

1/2 cup dark brown sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 cup salted butter, chilled

1/4 cup quick-cooking oats

3/4 cup chopped pecans

1/2 pound Wampler’s Hot Sausage, browned, crumbled, and cooled

For the Cake:

1/2 cup salted butter, softened

3/4 cup dark brown sugar

1/2 cup pure maple syrup

2 large eggs, at room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons apple pie spice

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt 

3/4 cup heavy whipping cream

3/4 cup brewed Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee, at room temp 

1 small apple, diced plus 3 small apples, thinly sliced (I used gala)

1/2 cup fresh cranberries cut in half plus 1/2 cup fresh whole cranberries 

For the Coffee Glaze:

1 Tablespoon salted butter, melted

2 Tablespoons brewed Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee

1 1/2 cups powdered sugar

INSTRUCTIONS

For the Sausage Crumble Topping: In a small bowl, stir together the brown sugar and the flour. Cut in the butter until the mixture resembles coarse crumbs. Stir in the oats, pecans, and sausage. Set aside. 

For the Cake: Preheat oven to 350 degrees F. Lightly grease a 12-inch cast iron pan or baking dish. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, brown sugar, and maple syrup until smooth. Add eggs and vanilla and beat well, scraping down the sides of the bowl as needed.  In a separate bowl, stir together the flour, apple pie spice, baking soda, baking powder, and salt. With the mixer on low, add one-third of the dry ingredients to the butter/sugar mixture and mix until combined. Add the heavy whipping cream and mix well. Add another 1/3 of the dry ingredients followed by the coffee then the remaining dry ingredients, mixing well after each addition. Fold in the diced apple and the halved cranberries. Pour half of the batter into the prepared pan. Spread with 1/3 of the sausage crumble then top with the remaining batter.  Top with sliced apples and whole cranberries and prepared crumb topping. Bake in preheated oven for 55 to 65 minutes or until a toothpick inserted into the center of the cake comes out clean.  Remove the cake from the oven and allow it to cool for 15 minutes. Meanwhile, prepare the glaze. 

For the Coffee Glaze: In a small bowl, whisk together butter, coffee, and powdered sugar until smooth. Drizzle over slightly cooled cake. Enjoy!

Touchdown Brunch Casserole

INGREDIENTS

1 (16 Oz) roll of cooked Wampler’s Mild Sausage 

1/4 Cup strongly brewed Cattle Dog Roasters Guatemala Direct Trade Coffee 

1 Tablespoon maple syrup

1 1/2 Cup slightly thawed Tater tots, crumbled

3 Cup shredded Cheddar cheese, divided 

1 Cup diced onions

8 eggs

1 1/4 Cup Country sausage gravy (from a 15 oz can )

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a 9x12 pan with cooking spray. Brown the sausage in a medium skillet over medium-high heat, breaking it up with a wooden spatula. Cover with strong brewed coffee and maple syrup. Continue to stir and cook down until the liquid is mostly absorbed. Press thawed potato puffs into the bottom of the pan. Cover with the crumbled cooked sausage. Sprinkle with 1 1/2 cups of cheddar cheese. Top with the diced onions. In a medium bowl, mix sausage gravy and eggs and beat together until well-blended. Pour over layered ingredients. Top with remaining cheese and tap the pan slightly to settle the ingredients. Bake in a 350-degree oven for 35-40 minutes until slightly golden on top and the knife inserted in the center comes out almost clean. Let rest for 5 minutes before serving.

Serves: 8-10