Egg & Sausage Cups

Easy, customizable & healthy breakfast for the whole family. Recipe makes 4 Individual cups but can easily be doubled.

Easy, customizable & healthy breakfast for the whole family. Recipe makes 4 Individual cups but can easily be doubled.

All of the ingredients needed to make this recipe are available for pre-order and pick up or delivery on Tuesday, March 24th!  We’re also teaming up with other local producers to offer fresh baked rolls & bread, butter and pea shoots along with our normal offerings.  Easy online ordering can be found here: Pick Up & Delivery Options

Egg & Sausage Cups

Easy, customizable & healthy breakfast for the whole family. Recipe makes 4 individual cups but can easily be doubled.
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Course: Breakfast
Cuisine: American
Keyword: eggs
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4 cups

Equipment

  • Muffin Tin

Ingredients

  • Mossycup Farms Breakfast sausage or chorizo
  • 2 Strips Mossycup Farms Bacon
  • 1/4 Red onion
  • Greens pea shoots, spinach or other
  • 3 Free Range Eggs
  • Optional Additions: green onion tomato, bell pepper

Instructions

  • Preheat oven to 350.
  • Press breakfast sausage into bottom of muffin pan cups filling 1/3 and bake for 5 minutes.
  • While sausage is baking cut bacon and onion into bite size pieces and sauté together until cooked but not crisp.
  • Remove sausage from oven - do not drain extra fat (will prevent sticking and add flavor). Add layer of bacon & onion and greens or other toppings.
  • Beat eggs together and fill cups the rest of the way.
  • Bake 10 to 15 minutes or until eggs look fully cooked. Enjoy!

 

Pork & Potato Stew

This is one of my favorite stew recipes. I made this recipe yesterday and the house smelled great all day while the broth was simmering. A fresh pork hock (also known as a ham hock) is perfect for soups and stews and deserves more credit than its given. This cut is from the leg area directly below the ham and has a large bone and good quantity of meat. After simmering in the broth the meat is tender and easily pulls apart. A hock can be used in a recipe that calls for a ham bone – want the smokey cured flavor? Just add a few of slices of bacon!

Interested in purchasing a hock or two? CLICK HERE to see what we currently have in stock or CONTACT US

Pork & Potato Stew

Not your typical potato soup. A little spicy, a little sweet, and a lot of flavor.
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Course: Main Course, Soup
Cuisine: American
Keyword: pork
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8 servings
Author: Laura Tidrick

Equipment

  • Stock Pot or Crock Pot

Ingredients

For the Broth

  • 1 Mossycup Farms Pork Hock or 2lbs pork bones
  • 1 Pork Trotter
  • 5 quarts Water
  • Salt to taste
  • 1 Onion large, sliced
  • 4 stalks Celery
  • 3 cloves Garlic

For the Stew

  • 1 bunch Celery
  • 1 Onion large
  • 5 Purple Potatoes
  • 2 Sweet Potatoes
  • 1 head Cauliflower
  • 1 lb Spicy Italian Sausage
  • 4 slices Bacon
  • Pork Reserved from Hocks
  • 1 can Coconut Milk or Coconut Cream
  • Cabbage optional, chopped
  • 2 Carrots optional, chopped
  • 1 bunch Spinach optional
  • 1 bunch Kale optional

Instructions

  • Rinse hock and trotter well and add to stock or crock pot along with water, salt, onion, garlic, and celery over medium-high heat.
  • Once the water begins to boil, reduce heat to low and continue to simmer for 4 - 8 hours, stirring occasionally. Can be simmered longer, up to overnight.
  • Remove broth from heat source and strain through a mesh strainer or cheesecloth into a clean pot. Reserve meat from hock for later use.
  • While the broth is cooking, prepare the stew ingredients. Brown the Italian Sausage and remove from pan. Chop celery and onion and sauté in reserved fat from the Italian Sausage until onion is translucent.
  • Chop purple and sweet potatoes, cauliflower, and bacon into bite-sized chunks and add to broth along with celery and onion. Cook over medium heat until the potatoes are soft.
  • Add Italian Sausage, reserve pork hock meat, and coconut milk. Cook until well heated.

 

Real Ramen with Bone Broth & Shiitake Mushrooms

Making bone broth takes time but doesn’t have to be time consuming.  I used to think I needed to watch it the whole time it was cooking but I’ve since realized it can pretty much be left alone.  I’ll often throw a 10 qt pot full of bones, hocks or necks with whatever herbs I have in the garden on the stove in the morning and pretty much forget about it until my house starts to smell amazing which usually means its close to being done.

I stopped at the Clear Lake Farmers Market on Saturday morning and grabbed a few bunches of fresh green onions among other things.  I had purchased shiitake mushrooms from a local producer here in Clear Lake (email me for their contact information if you’d like it) and was looking for more ways to use them.  I love real ramen – not the cheap stuff at the grocery store with a dry seasoning mix – and decided to make it myself (recipe below).

I decided to use pork hocks for the broth in this batch but pork or chicken bones would also work.  The added benefit of hocks is that they’re actually pretty meaty so you get a really nice bone broth and a good amount of meat to serve with your soup.  If you prefer a thicker stock adding a pigs foot or a handful of chicken necks will give you a wonderfully thick, gelatinous broth.  Click Here for a good read on all of the uses for pigs feet.

The recipe calls for 5 quarts of water but I chose to make a double batch and ended up with a full meal for our family plus I was able to jar and pressure can an additional 4 quarts for use later.  Extra broth could also be frozen if canning isn’t your thing.

Here’s the recipe – I hope you enjoy it as much as we did!  Need hocks or bones for your stock?  Contact us to purchase some!

Real Ramen with Bone Broth & Shiitake Mushrooms

Making bone broth takes time but doesn’t have to be time consuming.  I used to think I needed to watch it the whole time it was cooking but I’ve since realized it can pretty much be left alone.  I’ll often throw a 10 qt pot full of bones, hocks or necks with whatever herbs I have in the garden on the stove in the morning and pretty much forget about it until my house starts to smell amazing which usually means its close to being done.
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Course: Main Course
Cuisine: Chinese
Keyword: pork
Prep Time: 20 minutes
Cook Time: 5 hours
Marinating: 3 hours
Total Time: 8 hours 20 minutes
Servings: 8 servings
Author: Laura Tidrick

Equipment

  • Stock Pot or Crock Pot
  • Saucepan

Ingredients

For the Broth

  • 1 Mossycup Farms Pork Hock or 2lbs pork bones
  • 5 quarts Water
  • Salt to taste
  • 1 bunch Green Onions tops removed
  • 1 Onion large, sliced
  • 1 tsp Ginger fresh grated
  • 5 cloves Garlic
  • 5 Shiitake Mushrooms fresh

Toppings

  • Ramen Noodles
  • 11 bunch Green Onions
  • 5 Shiitake Mushrooms fresh
  • Pork Reserved from Hocks
  • Cabbage optional
  • Carrots optional, shredded
  • Spinach optional
  • Bok Choy optional

Marinated Eggs

  • 4 Free Range Eggs soft boiled
  • ¼ cup Mirin or Rice Wine Vinegar
  • ¼ cup Soy Sauce
  • ½ cup Water

Instructions

  • Rinse hock and trotter well and add to stock or crock pot along with water, salt, green onion, onion, ginger, garlic, and mushrooms over medium-high heat.
  • Once the water begins to boil, reduce heat to low and continue to simmer for 4 - 8 hours, stirring occasionally. Can be simmered longer, up to overnight.
  • While the broth is cooking, prepare the eggs. Add fresh eggs to a pot of boiling water and cook for 6 to 10 minutes. Remove and place directly into an ice bath to cool. Add mirin, soy sauce, and water to a small sauce pan and reduce over medium-low heat until slightly thickened. Allow to cool and then pour over peeled eggs. Allow to marinate for 1 to 3 hours.
  • Remove broth from heat source and strain through a mesh strainer or cheesecloth into a clean pot.
  • Return broth to stove over medium-high heat. Bring to a boil and cook ramen noodles in the broth. Ladle into bowls and add eggs and desired toppings.