• 2 packs of Butcher & the Boar_® Butcher Brats or Smoked Hot Links, diced
• 1/2 cup butter 2 cups chopped onion
• 2 cups chopped celery
• 1-2 cloves garlic minced
• 10-12 cups cubed bread (your choice)
• 5-6 sprigs fresh thyme leaves
• 1 teaspoon poultry seasoning
• 2-3 tablespoons finely chopped fresh sage
• Zest and juice of one lemon
• 2 tablespoons finely chopped fresh parsley
• Salt and ground black pepper to taste
• 1 1/2 to 2 cups chicken broth

Heat the butter in a large skillet over medium heat. Add the sausage and fry until browned. Add the onion, celery and garlic. Continue cooking, stirring until the vegetables are softened, about 5 minutes.

In a large mixing bowl, toss the bread cubes with the herbs and seasonings. Add the sausage, vegetables and lemon zest. Stir in the chicken broth until well moistened, but not mushy.

Pack into a baking dish and cover tightly with foil. Bake at 350 degrees for 25 minutes. Remove foil and broil for 4 minutes, or until browned on top.

Part 1.

• 1 pack Butcher and the Boar Smoked Hot Links, cut into coins
• 1 T sesame oil
• 1 T olive oil
• Broccoli, stem-on cut into florets, 5-6 cups
• Mushrooms, sliced, 2 cups
• 1 T ginger, chopped
• 3 cloves garlic, chopped

Part 2.

Stir-Fry sauce:

• 3 T Corn starch
• 2 cups chicken stock
• ¼ cup + 2 T cup soy sauce
• 2 T vinegar, rice wine preferably
• 4 t sugar

Directions: mix together in a bowl until smooth.

Part 3.

• Cilantro or basil, ½ bunch or more, your choice based on preference.
• Cashews, sesame seeds or peanuts, toasted, ½ cup, optional

Heat a pan over high heat. When the pan is smoking hot add the oil and the sliced Butcher and the Boar Smoked Hot Links. Stir-fry for 3-4 minutes or until the Hot Links start to caramelize.

Add the broccoli and mushrooms and continue to cook over high heat for 2-3 minutes, stirring frequently.

Add the garlic and the ginger and stir-fry for 1 minute.

Add the stir-fry sauce and cook for 2-3 minutes more or until the sauce is thickened and coats the vegetables. If the sauce gets to thick add more liquid to get a nice coating consistency.

Top with herbs and/or the nuts

Serve over rice, noodles or baked potatoes.

Live.Full.Boar.

• 1 pack of Butcher and the Boar Butcher Brats cut into ½ inch coins
• 1 whole chicken cut into 8 pieces or 8 chicken thighs
• Flour
• Salt and pepper
• ¼ cup cooking oil, your choice
• 2 T butter
• 2 onions, peeled and sliced ¼ inch
• 4 bell peppers, any color or combination of colors, cored, seeded and sliced ¼ inch
• 3 cloves garlic minced
• 1 jalapeno, sliced
• 1 (28 oz.) can chopped tomatoes
• 1 cup chicken broth or water
• 2 T paprika
• 1/3 cup sour cream
• 1 bunch cilantro, chopped
• 2 T garlic-chili sauce
• Juice of ½ lemon

Step 1.
Season the chicken with salt and pepper on both sides. Coat the chicken with flour. In pan heat the oil until smoking. Sear the chicken in batches in order to brown the exterior evenly. When the chicken is finished discard the oil.

Step 2.
Add the butter, salt and pepper, brats, bell peppers, onions, garlic and jalapenos to the pan. Continue cooking over medium-high heat to soften the vegetables.

Step 3.
Add the tomatoes, chicken broth and paprika. Bring to a boil then lower the heat to a gentle simmer. Cook for 20-25 minutes or until the chicken is thoroughly cooked.

Step 4.
Stir in the sour cream, cilantro, garlic-chili sauce and lemon juice.

Serve with dumplings, rice, noodles or potatoes.

1 package of Butcher and the Boar Smoked Cheddarwurst

Part 1.

Steak fries: preheat the oven to 500 degrees.

• 4-6 large Idaho potatoes
• 2-3 T olive or canola oil for the fries
• 1-2 T olive or canola oil for the sheet tray
• Salt & pepper

Wash the potatoes and pat to dry. Cut the potatoes lengthwise into 8 – 10 pieces. Toss with the oil, salt and pepper. Rub the sheet tray with oil, line up the fries and bake in the oven until crisp and golden on the bottom side. Do not flip them while they are cooking or they may stick. The object is to have crispy hot fries.

Part 2.

Curry ketchup: can be made up to a week in advance. Keep refrigerated.

• 2 T butter
• ¼ cup onions diced
• 2 cloves garlic minced
• 3 T curry powder
• 2 cups ketchup
• Juice of half a lemon
• 2-4 T garlic-chili sauce
• ¼ cup water

Sauté the onion and garlic in the butter for 5 minutes or until softened. Add the curry powder and cook for 30 seconds to toast the spices. Add the ketchup, water, lemon juice and optional hot sauce. Simmer for 5 minutes.

Part 3.

When the steak fries are about ten minutes from completion (starting to brown) heat up your sausage. Grill, sauté in butter or put in the oven alongside the steak fries.

Part 4.

Serve in a big pile and eat with your hands dipping into the ketchup frequently and copiously.