Organic Chicken Italian Frittata
Ingredients
- 1 tsp olive oil
- 1 10-12 oz package of CharcutNuvo Organic Italian Chicken Sausage (sliced)
- 9 large – medium eggs
- 1/4 cup milk
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 cups baby spinach
- 1/2 cup grape tomatoes (sliced in half)
- 3 cloves garlic (minced)
- 2 teaspoons fresh thyme leaves
- 1 cup shredded mozzarella
- 1/2 cup feta
- 1/2 cup sun-dried tomatoes
- Preheat the oven to 400°F.
- Whisk the eggs, milk, salt, pepper, & garlic powder together in a small bowl and set aside.
- Heat olive oil in a large skillet to medium-high heat. Cook the sausage, stirring occasionally, until lightly browned, 3-5 minutes. Remove the sausage and place on a separate plate.
- Add the spinach into the skillet with the garlic, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts.
- Add the sausage back into the skillet and distribute evenly. Sprinkle mozzarella cheese over sausage and spinach.
- Pour the egg and milk mixture into the skillet, and top with cherry tomatoes. Cook on stovetop 1 or 2 minutes until you see the eggs at the edges of the pan beginning to set.
- Next, top the frittata with sun dried tomatoes. Place the skillet in the oven, and bake until the eggs are set, 10 to 15 minutes.
- Remove from the oven and cool for 5 minutes. Top with feta cheese, slice into wedges, and serve!
Sheet Pan made with Pork and Bison Jalapeno Cheddar Brats
Ingredients
- 5 tbsp olive oil
- 1 10-12 oz Package of Charcutnuvo Jalapeno Cheddar Pork and Bison Bratwurst (sliced)
- 2 small russet potatoes (chopped)
- 1 lb green beans (halved)
- 1 large head of broccoli (chopped)
- 2 large bell peppers (sliced)
- 1 teaspoon paprika
- 1 tsp garlic powder
- 1/2 teaspoon red pepper flakes
- 2 tbsp fresh italian herbs
- salt and pepper to taste
- Fresh parsley
- Preheat the oven to 400F, and line a large sheet pan with foil.
- Chop the potatoes, chop the broccoli, slice the bell peppers, and trim the green beans.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat, Add potatoes to skillet, season with salt and pepper, and cook for 5-7 minutes.
- Remove potatoes from the skillet and place in a large bowl.
- Add another tbsp of olive oil and the Jalapeno Cheddar Brats to the skillet. Cook for 5-7 minutes until lightly browned.
- In the large bowl with the potatoes add the Jalapeno Cheddar Brats, green beans, bell peppers, and broccoli. Drizzle the rest of the olive oil on top, season with garlic powder, paprika, italian herbs, and red pepper flakes, and toss to coat.
- Spread mixture onto the sheet pan with foil.
- Bake for 15 minutes and remove the pan, Toss mixture and place back into the oven. Bake for another 10 minutes or until potatoes and veggies are fork tender.
- Garnish with fresh parsley and serve!
Wild Boar Gumbo made with Charcutnuvo Wild Boar Brats
Ingredients
- 1 heaping cup all-purpose flour
- 1 cup butter
- 1 10-12 oz package of Charcutnuvo Wild Boar (sliced)
- 1 lb cooked and shredded chicken
- 2 cups shrimp (pre cooked)
- 1 bunch celery (diced)
- 1 green bell pepper (diced)
- 1 large yellow onion (diced)
- 1 bunch green onion (diced)
- 1 bunch fresh parsley leaves (finely chopped)
- 4 cloves garlic (crushed)
- 6-8 cups Chicken broth
- Cooked Jasmine White Rice for serving
- 2 Tablespoons cajun seasoning (possibly more to taste)
- 2 bay leaves
- ⅓ tsp your favorite hot sauce
- Salt and pepper to taste
- Make the roux: Melt butter in a large stock pot and whisk in flour until smooth. Continue whisking until mixture reaches a golden dark caramel color.
- Meanwhile heat a large skillet over medium-high heat and add the wild boar sausage. Continue to cook for 3-5 minutes on each side until browned. Remove to a plate.
- Add 6 cups of chicken broth to the stockpot with the roux and mix well. Add in veggies and parsley to the pot and stir well.
- Bring to a boil over medium heat until vegetables are slightly tender (about 7 minutes).
- Stir in cajun seasoning and hot sauce to taste.
- Add in wild boar, chicken, and shrimp.
- Salt, pepper, and season with garlic powder or cajun seasoning to taste. Serve warm over rice!
Jackalope Chili made with Charcutnuvo Jackalope Brats
Ingredients
- 3 tbsp olive oil
- 1 10-12oz package of Charcutnuvo Jackalope Sausage (sliced)
- 1 red onion (diced)
- 3 cloves garlic (minced)
- 3 stalks celery (diced)
- 2 carrot (diced)
- 2.5 cups plain tomato sauce
- 1 red bell pepper (diced)
- 28 ounce can diced tomatoes
- 2 19 oz can red kidney beans (rinsed and drained)
- ⅓ tsp hot sauce
- 2 tbsp half and half
- 3 tbsp chili powder
- 1 tsp cumin
- 1 tsp chipotle powder
- In a large stockpot heat 1 tbsp olive oil over medium-high heat. Add in jackalope sausage and cook for about 3-5 minutes on both sides until browned. Remove to plates.
- Add in the rest of the olive oil, onion, bell pepper, carrots, celery, and garlic.. Cook until onions become fragrant and soft.
- Stir in sausage, tomato sauce, canned tomatoes, kidney beans, hot sauce, half and half, chili powder, cumin, and chipotle powder.
- Cook on a low simmer for at least an hour and up to 3 hours.
- Serve hot, garnished with sour cream, cheddar cheese, and fresh scallions!
Hot Links Breakfast Hash recipe made with Charcutnuvo Organic Hot Links
Ingredients
- 2 tbsp olive oil
- 1 10-12 oz package of Charcutnuvo Organic Hot Links (sliced)
- 2 Russet potatoes (chopped into small pieces)
- 1 red bell pepper (diced)
- 1 onion (diced)
- ½ cup diced scallions
- ⅓ tsp paprika
- ½ tsp garlic powder
- Red pepper flakes to taste
- Salt and pepper to taste
- Heat olive oil in a large skillet over medium heat. Add potatoes and season with paprika, garlic powder, red pepper flakes, salt, and pepper. Continue to cook for 7-10 minutes until cooked halfway through.
- Add the onion and bell pepper to the skillet and continue to cook until potatoes are cooked though, stirring occasionally.
- Meanwhile in another skillet, heat the other tbsp of olive oil over medium heat. Stir in sliced hot links and cook for 5-7 minutes, stirring occasionally.
- Taste for seasoning, and add salt, pepper, or garlic powder as needed. Garnish with diced scallion and serve!
Grilled Brats With Sheet Pan Veggies made with Charcutnuvo Smoked Pork and Beef Brats
Ingredients
- 2 tbsp olive oil
- 1 10-12 oz package of Charcutnuvo All Natural Smoked Pork & Beef Brats
- 2 russet potatoes (sliced)
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 1 onion (quartered)
- 4 garlic cloves (minced)
- 1 1/2 tbsp fresh italian herbs
- Red pepper flakes to taste
- Salt and pepper to taste
- Preheat the oven to 425 F.
- Add potatoes, bell peppers, onion, and garlic into a large bowl. Drizzle with 1 tbsp olive oil, sprinkle in fresh italian herbs, and mix.
- Spread potato and pepper mixture onto a large sheet pan, and add red pepper flakes, salt, pepper, and italian herbs to taste.
- Place sheet pan in the preheated oven and bake for 40 minutes, or until the potatoes are tender when pierced with a fork.
- Meanwhile, when the veggies have about 5-10 minutes left to roast, grill or brown the Charcutnuvo brats in a medium to large skillet until nice and browned.
- Serve hot as is or with dijon mustard on the side for the brats!
Chicken & Pheasant Florentine Pasta made with Charcutnuvo Chicken Phesant or Organic Chicken Spinach
Ingredients
- 2 tbsp olive oil
- 1 10-12 oz package of Charcutnuvo Chicken & Pheasant with Spinach Sausage or Organic Chicken Spinach Sausage, or a mixture of both (sliced)
- 1 lb bowtie pasta
- 2 cups baby spinach
- 1 8 oz bottle of sundried tomatoes
- 3 garlic cloves (minced)
- 1/2 cup half and half
- 1/4 cup mozzarella cheese
- 1/2 cup parmesan cheese (grated)
- Pinch of Salt
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