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An all-American sausage for your July 4 grill!
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A meat revolution.

Don't let your BBQ be oppressed by commodity meat! This Independence Day, celebrate your right to food raised in a sustainable fashion, right here in the USA - and start with our brand-spankin'-new Bayley Hazen Blue Cheese Sausage

These are juicy, delightfully porky links made with our award-winning Bayley Hazen Blue. We mix the cheese into the pork and spices such that the flavor is evenly distributed throughout the sausage and adds to the rich and savory qualities of our pork. 

While you're making your July 4 plans this week, don't forget the cheese! Our picks for a stellar Red, White & Blue cheese board:

  • Willoughby. A buttery little washed-rind cheese with fruity flavors and a meaty aroma.
  • Harbison. A gooey, spoonable white bloomy-rind cheese aged in spruce bark.
  • Bayley Hazen Blue. Our flagship blue cheese, made with raw milk. Fudgey, sweet and lightly salty. 
Finally, if you're ordering blue cheese, make sure to order enough for our Red, White & Bayley Hazen Blue Slaw - recipe below! 

ORDER BY THURSDAY 6/30 AT 10AM (EST) FOR FRIDAY DELIVERY

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RED, WHITE & BAYLEY HAZEN BLUE SLAW

Colorful and delicious, and 100% July 4 appropriate!
  • 1/2-head green cabbage
  • 1/2-head red cabbage
  • 4 large carrots, scrubbed or peeled
  • 2 c. mayonnaise
  • 1/4 c. dijon mustard
  • 2 T. whole-grain mustard
  • 2 T. apple cider vinegar
  • 1/4 tsp. celery seed
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 and 1/2 c. crumbled Bayley Hazen Blue (about 6 ounces)
  • 1 c. chopped fresh parsley
Cut cabbage halves into quarters and remove the core. Cut into thin strips and transfer to a large bowl (a mandoline or a food processor with slicing blade is a real timesaver here!). Cut the carrots into matchsticks; set aside a small handful and add the rest to the cabbage. 

In another bowl, whisk together mayonnaise, mustards, vinegar, salt, celery seed, and pepper. Mix well and add enough to coat the cabbage and carrots evenly. Add the crumbled blue cheese and parsley, and toss to mix. Garnish with the reserved carrots and refrigerate for several hours before serving. Serves 8-10.  


Variations: For a lighter salad, try the buttermilk blue cheese dressing in our Broccoli and Bayley Hazen Blue Slaw
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