Homemade for Mother’s Day
…Cooking in the time of coronavirus!

We’ve been hearing about a national shortage over the past couple of weeks.

You maybe thinking, “Ah, she’s going to talk about the closure of some of the country’s largest meat packing plants!”

Nope. But good guess.

It’s YEAST . . . Apparently all y’all are filling your stay-at-home days baking up a storm.

My friend works in a bulk store here in Ottawa and she said they can’t keep yeast on the shelves.

Well, we’ve got a  delicious – but slightly time-consuming – favorite family recipe to share this week.

And it DOESN’T require yeast. So it’s a perfect option for quarantine cooking!

Mom first started using this recipe some 20 years ago after she saw it in a Taste of Home cookbook.

These sausage/biscuit combos are part of our signature recipe collection for the Christmas season as well as the rest of the year.

That’s probably not difficult to figure out, since I have such a soft spot for biscuits. You can substitute this biscuit with my Sky High Biscuits, but this recipe works best if the biscuit isn’t really fluffy so I generally stick with this recipe.

And before someone thinks, “Wow, did Rosanna just admit to following a recipe?” I should add that there is a substitute that I like to do…

Pork sausage is, of course, very greasy. This excess grease has dripped off the cookie sheet while in the oven causing the fire alarm to go off on occasion. I definitely recommend rimmed baking sheets, but this is also a good chance to use some chicken sausage. As a lower-fat sausage, this recipe is a great way to use it to its advantage.

If sticking with the recipe, note that these sausage swirls really perform best with Bauman’s lean breakfast sausage: the fatty store brand stuff has been known to cause oven fires!!!

And if you’re reading this before 11:00 AM on Friday, May 8 . . . CLICK to subscribe to our Fresh Talk from the Farm email and you’ll receive a promo code for a FREE POUND of HOT BREAKFAST SAUSAGE with a $50 pre-order!

We’ve been noticing this weird trend at market over the past couple of weeks.
So many people are wearing red . . . What’s up with that???

Just kidding! We totally know that it’s football season and everyone’s excited about the Chiefs again this year . . .

And in our market conversations, another trend is re-emerging . . .
TAILGATING or ‘Homegating‘ for those without season tickets.
Y’all are seeking recommendations for these game day festivities.

From what we can tell, tailgaters land roughly in one of two camps . . .

You’ve got your The More, The Merrier faction that’s all about generous hospitality. “Why have one kind of dip when you can have four ?!?” is this camp’s motto.

And then you’ve got your We’re NOT Playing Around caucus that’s all about knocking the socks off everyone’s tastebuds. “Why serve Lipton’s soup mix onion dip when you can select the best yellow onions at the farmers market, slowly caramelize them in Aunt Betty’s 40-year-old cast iron skillet, and add them to cream cheese, sour cream and mayonnaise!?!” is this camp’s mantra.

So . . . what camp are YOU in???

Whether you are a The More, the Merrier or a We’re NOT Playing Around tailgater, we’ve got you covered with some Chiefs-mania recommendations!

And this week, we’re focusing on WINGS!

When you want to make sure there is something pleasing for each person’s palate, you can’t go wrong with our Seasoned Chicken Wings!

You can choose from BBQ, Buffalo, or Chipotle Ranch Wings!!!
It doesn’t get any easier than this . . . Thaw. Grill. Eat!
Sooo easy, in fact, you The More, the Merrier folks can cook up all THREE to feed your crowd of friends. With our Seasoned Chicken Wings, you get the top quality, Bauman’s Authentic Pasture-Raised Chicken you love PLUS the convenience of ready-to-cook that your busy life demands.

And for the die-hard do-it-yourselfers . . .
We recommend starting with our unseasoned Bauman’s Authentic Pasture-Raised Chicken Wings as the canvas of your ‘top secret’ wing recipe! We’re firm believers that ‘lipstick on a pig’ never fools anyone, so it doesn’t pay-off to start with bland, mass-produced chicken. Using our unseasoned option, you We’re NOT Playing Around tailgaters can craft your culinary pièce de résistance wings with confidence!

For our over-achiever friends . . . be a member of BOTH tailgating camps! Down below, we share our pal Ken’s ‘No Longer a Secret’ wing recipe. One thing we really like about his method is that you have the option of pre-baking the wings. This not only helps with the game day time-crunch, but it also guarantees that crispy skin which is a hallmark of a fabulous wing!

So what’s it going to be?  BBQ Wings? Buffalo Wings? Chipotle Ranch Wings? Or all three?
And if you have an amazing wing recipe you’re willing to share, we’d love to add it to our recipe files!

Bauman’s Homemade Sausage Swirls

Homemade Sausage Swirls

Lot’s of options with our family’s favorite sausage swirl recipe! There are two “logs” in each batch, so you could even try a different sausage in each one.

Like things spicy? Go for HOT Breakfast Sausage
Like things with a little less kick? Do one pound each of HOT Breakfast Sausage and Grandpa Jake’s
Like to keep it traditional? Pick Grandpa Jake’s Breakfast Sausage
Feeling adventurous? Try Chicken Farmhouse Breakfast Sausage

Let us know if you try this recipe!

INGREDIENTS

4 cups flour
1/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 /3 cup oil
3/4 – 1 cup milk
2 pounds raw Bauman’s bulk sausage

Taste of Home Sausage Swirls

INSTRUCTIONS

  1. Combine flour, cornmeal, sugar, baking powder, and salt in a mixing bowl.
  2. Stir in oil until crumbly.
  3. Gradually add enough milk to form a soft dough.
  4. On a floured surface, knead slightly, and divide dough in two.
  5. Roll each dough ball into a 16’ x 10” rectangle.
  6. Press/crumble one pound of raw sausage on top of dough, leaving ½” at the sides.
  7. Roll up from the wide 16” side, cinnamon-roll style.
  8. Wrap in foil; chill at least 1 hour.
  9. Remove foil and slice ½” thick.
  10. Place on ungreased, rimmed baking sheets.
  11. Bake at 400 degrees for 15-20 minutes or until lightly browned.

Good served warm or cold.
Store in the refrigerator.
Makes approximately 4 dozen swirls.

TIPS

  1. Don’t be overwhelmed by the “Makes 4 DOZEN swirls.” They are Chips Ahoy-sized! And it’s impossible to eat just one–six is a reasonable serving estimate.
  2. Once baked and cooled, the Sausage Swirls freeze well.

Sausage + Pastry Extras

More Options

Puff Pastry Options