Spicy Bloody Mary Kabobs
Yields 12 Kabobs
Ingredients:
For the fried pickles:
1 jar of The Real Dill Jalapeno Honey Pickles
4 cups vegetable oil
2 cups flour
2 tbsp dry ranch dressing mix
5 eggs
4 cups panko bread crumbs
1 cup ranch dressing for dipping
For the kabobs:
1 package of Charcutnuvo Smoked Bison and Pork Jalapeno Cheddar Brats | sliced into 1 - ½ inch pieces
1 package of Charcutnuvo Wild Boar Sausages | sliced into 1 - ½ inch pieces
1 yellow bell pepper | chopped into bite sized pieces
1 red onion | chopped into bite sized pieces
1 cup cherry tomatoes
2 tbsp The Real Dill Bloody Mary Rimming Spice | add more or less to taste
2 cups fried pickles
¼ cup roughly chopped parsley
Instructions
Wash and dry all veggies, then chop the yellow pepper and red onion into bite sized pieces. Add pepper, onion, and tomatoes into a medium bowl and season with The Real Dill Bloody Mary Rimming Spice. Mix well and set aside.
Next, let's fry the pickles! Remove The Real Dill pickle spears from their jar and set on a paper towel. Transfer to a cutting board, and slice into thirds.
Heat vegetable oil in a large skillet to 375 F. In a large bowl, mix flour and ranch dressing mix. In a medium bowl, beat 5 eggs. In another large bowl, place panko bread crumbs.
Roll each pickle spear third into the four, then dip into the egg mixture. Roll into the flour once more, then dip into the egg once more, then roll into the panko bread crumbs. Do this with each pickle sear third and set aside.
Fry each pickle spear in hot oil for 2-3 minutes or until golden brown. Remove from oil with tongs or a slotted spoon, and place on a cooling rack.
Once all pickles are fried, let’s build the kabobs!
Thread the seasoned veggies, Charcutnuvo Wild Boar Sausages, Smoked Jalapeno Cheddar Brats, and The Real Dill fried pickles onto your skewers, rotating each how you like.
Preheat grill to medium heat, then grill kabobs for 2-3 minutes on each side.
Place on cooling rack and garnish with chopped parsley.
Serve with ranch dressing for dipping the fried pickles and enjoy!
Whether you are enjoying all or just one of the recipes below, our Gourmet Hot Dog Bar makes for the perfect family night treat. Simply start with your go-to hot dog buns, grill up our Uncured Bison Wieners, and pile on the toppings!
For best flavor, grill our Uncured Bison Wieners for 5-7 minutes over medium heat.
Bánh Mì
½ cup Shredded or julienned carrots
½ cup Julienned radish
1 thinly sliced jalapeno
- Mix carrots, radish, and jalapeno well with fresh lime juice from half a lime.
- Mix 1 cup mayo with 1 tbsp sriracha. Mix in salt and lime juice to taste.
- 2 cups diced pineapple
- 2 cups diced mango
- 1 cup red pepper
- 3 tbsp finely chopped cilantro
- ¼ cup lime juice
- Mix well with salt and pepper to taste
Yields: 3-4 Servings. Time: 10 minutes prep. 30 minutes total.
Ingredients
1 package of Charcutnuvo All Natural Smoked Beef and Pork Bratwurst or All Natural Pork and Veal Bratwurst
1 18oz container of Wildbrine Probiotic Kraut
1lb of red new potatoes
2 tbsp olive oil
Salt and pepper to taste
1 tbsp fresh parsley | roughly chopped
Optional condiments: Spicy Brown Mustard and Sour Cream
Instructions
Preheat the oven to 450F. While the oven is heating, prep the potatoes. Wash and pat dry, and thinly slice. Add potatoes to a large baking sheet. Drizzle with 1tbsp olive oil and season with salt and pepper to taste. Toss, then spread out on the backing sheet. Place in the oven and cook for 20 minutes or until potatoes are fork tender. Toss once midway through cooking.
While potatoes are cooking, cook the sauerkraut and bratwursts. Heat the second tbsp of olive oil in a medium nonstick skillet. Add sauerkraut to skillet and cook for 5-10 minutes or until golden. Toss occasionally to cook evenly.
Cook bratwursts on the grill or stovetop. Score both sides of the bratwurst to evenly cook. Cook for 3-4 minutes on each side or until browned on both sides. Take care not to over cook if grilling, cooking time on each side may vary with different grills.
Season sauerkraut and potatoes with chopped parsley and plate with bratwursts. Serve with spicy brown mustard and sour cream. Guten appetit!
Potato Salad with Smoked Uncured BBQ Bacon Sausage + Pederson's Bacon
Ingredients
- 1 package of Charcutnuvo Smoked Uncured BBQ Bacon Sausage | sliced into round and then diced into fourths
- 4 oz of Pederson’s Farms Bacon | diced into small pieces
- 3 ½ lbs of baby potatoes | chopped into fourths
- 1 red onion | diced
- ½ cup white vinegar
- 2 tbsp dijon mustard
- 3 tbsp olive oil
- Salt and freshly ground pepper to taste
- 6 green onions sliced
- 2 tbsp chives sliced
- 3 tbsp fresh parsley chopped
- Bring a large stock pot of salted water to a boil. Add potatoes and cook until fork tender. Drain and set aside in a large bowl.
- Add bacon to a large nonstick skillet and cook until crispy over medium high heat. Remove from skillet and set aside. Next, add Charcutnuvo sausage to the same skillet and cook until browned. Remove from skillet and set aside.
- Add red onion to the skillet and cook until translucent. Stir in dijon mustard and vinegar, and let cook for another 2-3 minutes. Next, stir in oil and let cook for another minute. Add salt and pepper to taste.
- Pour onion mixture over the cooked potatoes and mix well.
- Garnish with parsley, chives, green onions and enjoy!
Gluten-free, dairy-free, and crafted with pure organic ingredients, our Organic Uncured Mini Franks make cooking up healthy family staples a breeze. These Bacon Wrapped Mini Franks make a paleo-friendly game day meal that even your kids will love! Simply combine our organic uncured mini franks, bacon, and coconut palm sugar for a craveable sweet and savory indulgent treat.
Pro tip: make sure your bacon wrapped mini franks are packed tightly in a glass baking dish. This will insure the coconut palm sugar stays on top of the franks and creates that sweet, caramelized sugar taste we are looking for.
Shop our Organic Uncured Mini Franks online at charcutnuvo.com or stock up at your local Natural Grocers.
Ingredients
- 2 packs of Charcutnuvo Uncured Mini Franks
- 1 pound Bacon (not thick)
- 1 cup Coconut Palm Sugar (Can use brown sugar if you’re not sticking to paleo requirements)
- 1 cup Paleo BBQ Sauce
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!
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