Forest Ridge Farms LLC

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 STILL UNDER CONSTRUCTION.....

HARDWOOD SMOKED SAUSAGE & NOODLES 

1 Pckg Forest Ridge Farms Hardwood Smoked Sausage, cut into little disks

1 Large Sweet Onion, diced

4 Cloves Garlic, minced

2 Bell Peppers (Red, Orange), diced

2 Cans of Diced Tomatoes, drained

1 Tablespoon Thyme leaves

Salt & Fresh Ground Pepper

8 oz Pckg Amish Homestyle Noodles (We used Essenhaus)

1 ½ Cups Vegetable Broth

1 Cup Skim Milk

1 Cup Shredded Parmesan Cheese

Olive Oil 

In Olive Oil saute onions, bell peppers, tomatoes and season with salt and pepper. Cook down until onion and peppers get soft then add garlic and sausage and saute for 5 minutes. Add noodles, broth and milk and bring to a boil, sprinkle in Thyme. Turn down heat to medium low and cover pot and continue to cook for approximately 15 minutes or until noodles are tender. You may have to add additional broth. Once noodles are done take the pan off the heat and stir in cheese and garnish with crushed red pepper flakes or parsley. Enjoy!

Breakfast Sausage

This whole spice mix is enough for 10 pounds of fresh ground pork.

6 Tablespoons Salt

1 tablespoon Ground Black Pepper

2 Tablespoons Rubbed Sage

1 Tablespoon Dried Thyme

1-1/4 Teaspoons Red Pepper Flakes 

2-1/2 Tablespoons Aleppo Chilli Flakes

Mix all spices together.  Use 2 to 3 teaspoons of spice mix to 1 pound of freshly ground pork. 

Wow your Family & Friends with this Perfect Pork Spice Rub

Over the Holidays we decided to try and perfect a Pork Spice Rub and cooking method for our Tomahawk Rib Chops.  

Ingredients:
1 cup Turbinado Cane Sugar
1/2 cup Kosher Salt
4 Tablespoons Smoked Paprika
2 Tablespoons Coarsely Ground Black Pepper
2 teaspoons Cumin
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
1 teaspoon Cayenne Pepper

Combine all ingredients in bowl and transfer to air tight container.  

Cooking Instructions: "Reverse Searing"
The night before serving place a wire rack on a rimmed baking sheet sprinkle and rub the Perfect Spice Rub  over the meat.  Place uncovered in the fridge.  Remove from fridge 2 hours before cooking.  Pre-heat oven to 250 degrees and place in oven until you reach an internal temperature of 110 degrees (which should take about 30 minutes).  Check temperature every 5 minutes.  Pull from oven when you reach an internal temperature of 110 degrees. If finishing and searing on a grill pre-heat your charcoal or gas grill (we had our charcoal grill hovering around 500 degrees) Grill the chops on high heat for app. 1 to 2 minutes per side or until you get an internal temperature of 135 degrees.  If finishing/searing on a stove top use a cast iron pan on high heat to sear chops on both sides.  Let rest for 5 minutes and serve

We have found that it is a must to a have a quick and accurate meat thermometer, we use the OXO Chef which was purchased from Bed Bath and Beyond. It has a tapered probe that places the tip in the center of a thick chop.  

 

 

U.S. Inspected and Passed by the Department of Agriculture. EST. 2592