Naked Pig Farmhouse Chili

Naked Pig Farmhouse Chilichilli


1 lb. Dean’s Sausage (your choice on heat)
1 Sweet onion, diced
1 Celery rib, diced
1 28-oz can of diced tomatoes with juice
16 oz Naked Pig Pale Ale
2 T Wildflower Honey
2 t Cumin
1.5 t Sage
½ t Black pepper
2 15.5-oz cans of Red kidney beans, rinsed and drained
Salt to taste


In a 4-6 qt stockpot, begin cooking your sausage, onions and celery. Cook until your sausage begins to brown.  Once you reach this stage, use the beer to deglaze the bottom of the pan and scrape clean. Additionally, add the diced tomatoes, honey, cumin, sage and pepper. Simmer on low for 20 min. Add your beans and simmer for an additional 15 min.  Season with salt and pepper to your taste and enjoy!

Sausage Quiche

1 lb Dean’s Sausage Hot or Mild                                                                   Sausage Quiche

2 unbaked pie shells

4 eggs slightly beaten

1/8 tsp nutmeg

¼ lb grated Cheddar cheese

2 cups Half & Half

Dash of cayenne pepper

Salt and pepper to taste


Fry-scramble sausage until done and drain, put ½ sausage and ½ of the cheese in each pie shell.  Combine remainder of ingredients in a bowl and pour over sausage and cheese.  Bake at 350° F for 40-45 minutes or until browned and set in middle.

Dean’s Sausage Calzones

8oz Freckle Belly IPA


1.5 T Sugar

1.5T Salt

2.5-2.3 C All Purpose Flour

1 package yeast


Heat the beer up to 110°F so the yeast will activate. Mix all dry ingredients starting with 2.5C of flour in a mixing bowl with all but 1T of EVOO. Add the warm beer and mix until you begin to kneed the dough. Gradually add flour until you reach your desired texture. The dough should be slightly sticky to tough. Use the additional oil to grease a bowl for proofing. Place, wrapped in a bowl, in a warm location to allow the dough to rise for about an hour, until doubled in size. Portion into about 12 pieces and form round balls for individual servings.



2 lb. Dean’s Sausage (Your choice), cooked

2 medium onion, julienne and sautéed

2 T fresh thyme

3 C shredded mozzarella


With plenty of flour dusting your work surface, press out each dough ball individually as you would preparing for a pizza crust and fill with your toppings of choice. Carefully fold the dough in half, folding the edges pinch by pinch to hold your toppings. Brush the tops if each calzone with EVOO and bake on a pizza stone at 450°F for 10 min. until golden brown.


Credit to: Tom Hopf

Back Forty Beer Company

Stuffed Pork Loin


3 lb. Pork LoinStuffed pork loin 2

Deans Sausage Stuffing Recipe

Butchers Twine

Salt and Pepper


Preheat oven to 375°F.

Clean any unwanted fat and silver skin from your pork loin. Place pork loin on a cutting board facing you perpendicularly and top side down. Beginning at the far end, start cutting the pork about ½ inch from the cutting board continuing down the length of the loin. Carefully roll the pork out like a carpet being careful to keep the cut even against the cutting board.

Once your pork loin is cut, flip it over and dust it with salt and pepper. Flip it back over and evenly spread your stuffing mixture across the pork leaving the sides for enclosing the stuffing.

Rotating the pork parallel to yourself, begin rolling the pork closed keeping it tight, but not so tight that the stuffing pushes out. Once you have it rolled, we will want to secure it with butchers twine. The following is a great youtube video instructing you how to tie your meat securely. https://www.youtube.com/watch?v=rFIwbUBiRSE

Place on a baking rack and in the oven and bake for roughly 90 min. or until your internal temperature reaches 160°F. Let the loin cool for 10 min. before slicing and enjoy as an entrée or on a sandwich along with a Truck Stop Honey Brown Ale.

Cornbread Stuffing with Dean’s Sausage and Sun-Dried Tomatoes

1 recipe corn bread, day old (recipe follows)
1 lb Hot or Mild Dean Sausage depending on taste
1/3 cup sun-dried tomatoes, either dry or packed in oil
1 ½ cups finely chopped onions
2 ½ cups finely chopped celery
2 cloves garlic, peeled and minced
½ cup pine nuts, toasted
2 Tbsp chopped fresh sage leaves, or 1 Tbsp dried (or to taste)
1 cup chicken broth
4 Tbsp unsalted butter, melted
Fresh ground pepper


Heat oven to 350 ͦ Cut corn bread into ¾ inch cubes and spread evenly on a baking sheet. Toast bread, shaking pan periodically, until golden brown on the edges, about 20 minutes. Soak tomatoes in a bowl of hot water until soft, about 15 minutes. Remove from water, drain, and coarsely chop.

Fry sausage over medium-high heat. Cook stirring often until fully done, 6 to 8 minutes. Using a slotted spoon, transfer sausage to a bowl and set aside. Pour off all but 1 tsp of fat from pan.

Return pan to heat, add onions, and cook until translucent, about 5 minutes. Add celery and garlic and cook until celery is soft, 6 to 8 minutes.

Mix sausage, tomatoes, corn bread, pine nuts and sage in a large bowl and mix well. Add chicken broth and melted butter and toss to combine. Season to taste with salt and add pepper. Let cool completely before stuffing turkey.

Transfer extra stuffing to a baking dish and dot with butter. Bake at 350 ͦF until heated through and crusty on top, about 35 minutes. This can be done while the turkey is roasting if desired.


Corn Bread

1 cup all-purpose flour
¾ cup yellow cornmeal
3 tsp baking powder
½ tsp salt
1 cup milk
1 egg
1/3 cup sugar
2 Tbsp unsalted butter, melted
2 Tbsp coarsely chopped fresh sage, in 1 Tbsp dried


Heat oven to 425 ͦ. Lightly oil an 8 inch pan

In a medium mixing bowl, combine the flour, cornmeal, baking powder and salt.

In another bowl, whisk together the milk, egg, sugar butter and sage. Add to dry ingredients and stir until just combined.

Pour batter into prepared pan and bake until golden brown on top, about 20 minutes. Remove from oven and cool for 10 minutes; turn out of pan on a rack to cool completely.

Sausage & Beef Meatloaf

Dean Sausage Company

The Meatloaf
1 lb. Dean’s Sausage (your choice of hot, mild or child mild)
1 lb. 80/20 ground beef
1 C bell peppers, diced
1 C sweet onion, diced
4 jalapenos, diced (optional)
6 oz Naked Pig Pale Ale
2/3 C ketchup
2 large eggs
2 T thyme (or herb/s of your choice, fresh or dried)
1 C panko or other bread crumbs
2 oz Beer Vinegar (optional)
1 t salt (check to taste by cooking a small amount in a pan)
1/2 t fresh black pepper


Preheat oven to 350 F.

In a frying pan, cook onions and peppers in the 6 oz of beer until translucent and some of the beer is cooked down.

In a large mixing bowl, combine and mix all ingredients until thoroughly blended. Grease a 5″x9″ loaf pan or fill a muffin pan for individual servings.

Bake at 350 F for about an hour or until the center reaches 160 F. If you’d like, cover the loaf with ketchup 15 min. before removing from the oven.

The raw mixture or the cooked product may be refrigerated for up to a week or wrapped in plastic and foil to be frozen for up to 3 months.

Credit: Tom Hopf (Back Forty Beer Company)

Dean’s Brunch Meatballs

Dean Sausage Company

2 Eggs (Beaten)
1 1/4 Cup of Milk
1 Lb. of Dean’s Country Sausage (MILD or HOT)
1/2 Lb. of Ground Pork or Beef
1/2 Cup Apricot or Peach Preservatives
1/2 Cup Fine Dry Bread Crumbs
1/3 Cup Fine Chopped Onion
3 Tbsp. Snipped Parsley
1 Tbsp. Worcestershire Sauce
3/4 Tsp. Salt
1/3 Cup BBQ Sauce
3 Tbsp. Water


Preheat oven to 350 degrees. Combine eggs, milk in mixing bowl. Stir in bread crumbs, chopped onions, parsley, Worcestershire sauce, and salt. Add sausage and ground pork or beef. Mix well.

Shape meat mixture into 1 inch meatballs. Place on baking tray. Bake for 25-30 minutes. During this time period, prepare the sauce. Combine preservatives, BBQ sauce, and water in a small saucepan. Heat on medium-low until mixed and warm. Drain fat off of meatballs. Transfer meatballs to serving dish and glaze them with sauce.

Dean’s Sausage Dressing

Dean Sausage Company

6 Tbsp. Melted butter
1/2 Cup Chopped Onion
1 Cup Chopped Celery
1/2 Tsp Dried Sage
4 Cups Cornbread Crumbs
2 Large Eggs, Lightly Beaten
1/4 Tsp Salt
1/2 Tsp Black Pepper
2 1/2 Cups Chicken Broth
4 White Bread Slices, Cut into 1/2 inch cubes
1 Lb. of Dean’s Country Sausage (MILD or HOT)


Preheat oven to 350 degrees. Cook Sausage in large skillet then drain. Saute and onion in butter or sausage drippings until limp. Combine cooked sausage with all other ingredients in large bowl; stir gently (Add butter and extra chicken broth for a more moist dressing). Bake uncovered in a lightly greased baking dish for 45-50 minutes.

Dean’s Sausage Chili

Dean Sausage Company

1 Lb. of Dean’s Country Sausage (MILD or HOT)
1 Lb. of Ground Beef
1 Clove of Garlic, Minced
1 Medium Green Bell Pepper, Chopped
1 Medium Onion, Chopped
1 28 oz. Can Diced Tomatoes
2 16 oz. Cans of Red Kidney Beans
1 Tbsp Chili Powder
2 Tsp Ground Cumin
1/2 Tsp Salt
1/2 Tsp Cayenne Pepper
1 Cup Water or Beer


Brown sausage and ground beef until lightly browned. Add onion and pepper and cook until wilted. Add garlic. Drain. Stir in tomatoes, beans, seasonings, and liquid. Cover and simmer for 45 minutes. Serve.

Dean’s Sausage Quiche

Dean Sausage Company

4 Eggs (Beaten)
1/4 Lb. Grated Cheddar Cheese
Dash of Cayenne Pepper
2 Unbaked Pie Shells
2 Cups Half & Half
1/8 Tsp Nutmeg
Salt and Pepper to Taste


Preheat oven to 350 degrees. Cook Sausage in large skillet then drain. Place half of sausage and half of cheese in each pie shell. Combine remainder of ingredients in a bowl and pour over sausage and cheese. Bake for 40-45 minutes or until browned and solid.

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Dean Sausage Company
3750 Pleasant Valley Road
Attalla, AL 35954
Mailing Address:
P.O. Box 750
Attalla, AL 35954