JACKSON, Wyo. — From apps and sides to a main course, Bovine & Swine’s craft sausages serve as a diverse ingredient to upgrade holiday meals. Make the holiday prep easy with simple, delicious dish inspirations from founder Joel Tate.
Bovine & Swine’s lineup of Jackson Hole-made craft meats are available throughout Jackson Hole and beyond, as well as online for nationwide shipping on Goldbelly – making the ideal holiday ingredient and an equally versatile holiday gift for the food lover. Find a Bovine & Swine’s retail partner in your area or order online via Goldbelly.
Black Pepper & Blue Cheese Pinwheels
Ingredients:
2 Bovine & Swine Black Pepper & Blue Cheese Sausage links – small dice
20 oz frozen spinach – drained and water squeezed out – chopped
.5 tsp Kosher salt
3 shallots – minced
1 T mustard
.75 cup sharp cheddar cheese – shredded
1 tsp garlic
.5 cup cream cheese – softened
2 large eggs
2 T unsalted butter
2-3 sheets puff pastry
Directions:
Cook sausage, shallots, garlic, and butter until onions are translucent. Remove the mixture from the pan and cool. In a mixing bowl, add the cream cheese, spinach, salt, mustard, and cooked mixture. In a different bowl, mix the egg with 1-2 tsp water. Lay the pastry sheet on a floured surface. Brush the egg mixture on the puff pastry. Add a thin layer of the spinach mixture across the puff pastry and sprinkle with the cheese. Roll into a log, transfer to a pan and freeze for about 1 hour. Preheat the oven to 400F. Remove the pastry from the freezer and cut it into 1/2-inch thick slices. Place on parchment paper on a baking sheet. Leave enough space between them to rise and expand. Brush the tops with the remaining egg mixture and bake for 15-20 min.
Jalapeno Cheddar Loaded Twice Baked Potatoes
Ingredients:
1 package (12oz) Bovine & Swine Jalapeno Cheddar Sausage – diced
8 large russet potatoes or 2 lbs fingerling potatoes
2 cups sour cream
.25 lb butter
1 tsp salt
.5 tsp black pepper
1 cup scallions – sliced
1 lb sharp cheddar cheese – shredded
Directions:
Preheat the oven to 425F. Clean the potatoes, pierce with a fork and rub the potatoes with olive oil. Cook for 1 hour or until done (less time needed for fingerlings). Cut the potatoes in half and let rest. Add diced sausage to a bowl. Scoop out the center portion of the potato creating a well with a 1/4″ of potato remaining. Add the scooped-out portion to the bowl. Mix the butter, sour cream, salt and pepper, scallions and cheese into the bowl. Taste and adjust seasoning if needed. Add the mixture back into the potatoes. Bake for an additional 20 min at 375F.
Andouille Stuffed Butternut Squash
Ingredients:
1 package (12oz) Bovine & Swine Andouille sausage
2 butternut squash – cut in half with seeds removed
1 cup cooked wild rice
1 yellow onion – diced
1 T garlic – chopped
8 oz fresh spinach
.5 cup dried cranberries
.5 cup pecans – chopped
.25 cup sage – chopped
2 dashes allspice
3 dashes nutmeg
2 dashes cayenne pepper
1 cup parmesan – grated
Salt and pepper
Olive oil
Brown sugar
Chevre goat cheese
Honey
Directions:
Toss the squash with olive oil and salt and pepper. Bake at 400F for 30-40 min. Let cool and scoop out extra squash to create a boat. Save the scooped-out portion in a bowl. Dust the boats with brown sugar. Make the filling by first sauteing the onion and garlic until the onions are translucent. Add to the bowl with the scooped-out squash. Saute the spinach and add to the bowl mixture. Add sausage, rice, cranberries, pecans, sage, allspice, nutmeg, cayenne, and parmesan to the bowl. Mix all ingredients and add to the scooped-out center squash. Bake for 20 min at 375F. Top with chevre goat cheese and drizzle with honey.
