Beef - Pork - Lamb

Chicken - Rabbit - Sausage - Other

Welcome to Arcadian Pastures

A small family-run heritage breed farm in Schoharie county, NY. Our animals are raised in an open & natural, stress-free environment. Our belief is that animals raised outdoors, on high quality pasture, and that are treated with respect, produce the most nutritionally-dense and best tasting meats. All of our meats are hormone and antibiotic free and our animals are never exposed to herbicides or pesticides, producing clean, fresh, lean meats that you can be confident about serving to your family.

 

SAUSAGE RECIPES

Sage Sausage & Apple Stuffing

Ingredients

  • 1 lb bulk sage sausage
  • 1 onion, finely chopped
  • 2 to 3 ribs of celery, finely chopped
  • 1/2 lb of mushrooms, finely chopped (optional)
  • 1 to 2 cloves of garlic, minced
  • 2 apples, chopped
  • 6 cups of bread cubes
  • 1 to 1-1/2 cups of chicken or turkey broth
  • 2 tsp sea salt
  • 1 tsp fresh ground pepper
  • optional spices to taste: marajoram, thyme, rosemary, poultry seasoning, nutmeg
  • 4tbsp butter, melted (optional)
Directions
  1. Brown sausage in large sauté pan over med. high heat. Add the onion, celery, mushrooms and garlic and cook until tender.
  2. Add the apple and cook until heated through, about 1 min. Add the bread cubes and toss to coat. 
  3. Slowly add the chicken or turkey broth until mixture is moist but not soggy. Add salt, pepper and additional spices as desired and gently toss to mix. Mix in optional butter for a richer flavor.
  4. Stuff cavity of turkey or chicken with bread mixture and cook according to poultry directions.
  5. OR turn into a large baking dish and bake at 350 degrees for 30 minutes.

 

Country Sausage Gravy

Ingredients

  • 1 pound pork sausage
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons garlic, minced
  • 4 tablespoons unsalted butter
  • salt and pepper to taste
  • 4 tablespoons all-purpose flour
  • 1 teaspoon minced fresh sage
  • 1 teaspoon minced fresh thyme
  • 2 cups milk, divided
  • 2 cubes chicken bouillon
  • 1/4 cup minced fresh parsley

Directions

  1. In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
  2. Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
  3. Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
  4. Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.
 

 

 
Arcadian Pastures - Phone 518.339.6076 - 591 Saddlemire Hill Rd, Sloansville, NY 12160 - All RIghts Reserved 2011