Pickles » Wickles Pickles

Bulk or "Pan" sausage, as we like to call it, is a classic favorite. Enjoy any of our flavors in your favorite dishes.

1 unit = 1 lb.

Stripling's Sausage Casserole

1 lb. Stripling’s Pan Sausage
6 to 8 Eggs, beaten
8 oz. Cheddar Cheese, grated
2 cups Milk
6 Slices White Bread, cubed
1 tsp. Dry Mustard

Layer Ingredients In A 13 x 9 x 2 Inch Casserole Dish In The Following Order: Bread Cubes, Cooked And Drained Sausage, And Cheese. Beat Together Eggs, Milk And Dry Mustard. Pour Over Layers. Cover With Foil And Refrigerate Overnight. Bake, Uncovered At 350° For 45 Minutes. Serves 6-8.

1 lb.(average weight) wedge

Stripling’s Old Fashioned Red Rind Hoop cheese is mild in taste and is wonderful when served as a dessert cheese with melons, berries, and various wines.

But red rind hoop cheese is also great to have on hand in the summer when the squash is coming in fresh from the fields and you feel like whipping up a yummy squash casserole. Our recipe below for Summer Squash Casserole makes an impressive main course in and of itself since the cheese and eggs give heartiness. Pair it alongside sliced fresh tomatoes, cucumbers, and other garden vegetables as well as a slice or two of homemade corn bread.

Summer Squash Casserole
4 cups cubed yellow squash
1 medium onion, chopped
2/3 cup milk
2 eggs
2/3 cup melted butter
1 pound wedge Stripling’s Old Fashioned Red Rind Hoop Cheese, grated
1 ¾ cup crushed Ritz crackers
Salt and pepper to taste
1 clove garlic, minced

1. Cook squash until crisp to tender. Drain completely. Beat egg and milk together and add to squash. Then stir in onion, ½ of melted butter and ½ of crushed Ritz crackers; add ½ grated cheese. Mix together along with salt, pepper, and garlic.

2. Place into oblong casserole dish greased with butter. Sprinkle remainder of cheese on top, then sprinkle remainder of Ritz crackers on top of cheese.

3. With teaspoon dribble balance of butter over crackers and bake in 350 degree oven for 30 to 40 minutes making sure crackers are toasted but not scalded.

Popular at every meal! The country cured smoked bacon will certainly please your crowd. Rind removed.

Serving Suggestion:

Sausage Stuffed, Bacon Wrapped Jalapenos (Delish!)

2 lbs. Stripling's Pan Sausage(mild, medium or hot)
2 8 oz. packages cream cheese, softened
30 jalapeno chile peppers
2 lbs. sliced bacon, cut in half
Honey

Directions:

Preheat oven to 375 degrees F (190 degrees C).

Brown sausage and drain. Mix with the cream cheese.

Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture.

Brush slices of bacon with honey. Wrap each jalapeno half piece of bacon. Secure bacon with toothpicks.

Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.

*For crispier bacon partially cook bacon in microwave prior to wrapping jalapenos.

Bulk or "Pan" sausage, as we like to call it, is a classic favorite. Enjoy any of our flavors in your favorite dishes.

1 unit = 1 lb.

Sausage & Green Beans

1 lb. Stripling's Pan Sausage
2 12 oz. package Green Beans
4 clove garlic, minced
1/2 cup yellow bell pepper
1/2 cup red bell pepper
2 Tbs. olive oil
2 8 oz. pkg. feta cheese, crumbled
salt and pepper to taste

Brown the sausage and drain. Steam green beans according to package directions. Saute the olive oil, garlic, and peppers until tender.

Toss all ingredients together including feta cheese, salt and pepper.

Serve immediately.

4 oz. package

Recognized in Food & Wine as one of the
“Top Ten Test Kitchen Discoveries.”

Food and Wine Link

We added beef jerky as a new custom product in 1995. The secret to our jerky is very lean cuts of beef seasoned to perfection! We cut and hang each piece by hand before sending it into the smoker. The results are a low-fat, mouth-watering treat that has become a favorite for many.