Tag Archives: sage

Bradley, Cheese

Smoked Gouda & Sage Risotto

Bradley Cold Smoke Adaptor

Ingredients:

  • 100g Gouda
  • 200g Arborio Rice
  • ½ medium sized Onion, chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 175ml dry White wine
  • 500ml-750ml Vegetable Stock
  • 6-10 Sage leaves, chopped
  • Salt & Pepper

Directions

  1. Set up your Smoker with the Cold Smoker Adaptor and ensure cabinet temperature remains below 38°C (100°F)
  2. Smoke gouda for 1-2 hours, depending on the degree of smokiness you’re going for (smoke more than you need for this recipe, you’ll want to nibble on it while you cook!)
  3. Heat the vegetable stock in a small pot and keep warm
  4. In a shallow and wide pan/pot, heat olive oil
  5. Add onion and garlic and sauté on medium heat until translucent, stirring constantly (from this point on you should be stirring constantly)
  6. Add rice to pan, until rice also becomes slightly translucent in appearance
  7. Pour in wine and allow to evaporate
  8. Lower heat and add ladlefuls of stock until the rice is fully cooked, tender and creamy
  9. Finish risotto by stirring in butter and grated smoked gouda
  10. Stir in sage leaves and season with salt & pepper to taste

Recipe Compliments Lena Clayton and Bradley Smoker

Bradley, Herbs, Pork

Herbed Turkey Sausages

Digital Thermometer

Ingredients

  • 3 Lbs ground Turkey meat
  • ½ Onion, finely diced
  • 3 Tbsp fresh Sage, finely chopped
  • 3 Tbsp fresh Parsley, finely chopped
  • 1 Tbsp fresh Rosemary, finely chopped
  • 2 Tsp fresh Thyme, finely chopped
  • 3 Tsp Salt
  • 1 Tsp Black Pepper
  • Hog Casing
  • Bradley Flavour Bisquettes – Premium Sage Bisquettes or Alder 

Directions

  1. Combine ground turkey, onions, and all spices together.
  2. Soak hog casing in cold fresh water for 30 minutes.
  3. Flush casing with water.
  4. Stuff casing and twist off links.
  5. Preheat Smoker to 107-121°C (225-250°F).
  6. Hang sausages and smoke with Premium Sage Bisquettes or Alder Bisquettes until an internal temperature of  73°C (165°F) is reached.

Recipe by: Bradley Smokers Canada

Poultry

Italian Chicken Wings

Ingredients

  • 3 Lbs (1.3kgs) Chicken Wings

For the Rub

  • ¼ Cup Brown Sugar
  • 2 Tbsp Kosher Salt
  • 2 tsp Paprika
  • ½ tsp Black Pepper
  • 1 tsp granulated or dehydrated Garlic
  • 1 tsp dried Oregano
  • 1 tsp dried Basil
  • Bradley Smoker Premium Sage Bisquettes or Bradley Apple Flavour Bisquettes

Directions

  1. Mix together all the ingredients for the rub.
  2. Toss chicken wings in rub and coat wings evenly.
  3. Place wings on a Smoker rack. Use Bradley Smoker Magic Mats to reduce mess.
  4. Smoked wings at 225°F (106°C) with Bradley Premium Sage Bisquettes or Bradley Apple Flavour Bisquettes, until an internal temperature of 165°F (74°C) is reached.

 

Recipe by: Lena Clayton