Willow Creek Farmlocal, sustainable and humane
KielbasaSue Renger's grandfather brought an old family recipe for kielbasa with him when he came here from Poland in 1915. He made his kielbasa every Friday night to sell in his grocery store, but the public could no longer get this delicious sausage after he died in 1940. Until today! Sue uses her grandfather's recipe to make Willow Creek Farms kielbasa, using purebred Berkshire pork and only the highest quality spices.
Cover links with water in a heavy pan (one with a thick bottom). Bring to a boil and simmer for approximately 30 minutes. Let the water cook down, turning the links often so they don't stick. Add water one teaspoon at a time to brown the links. Cut into 2-inch slices and serve with horseradish.
Odessa Piper's Pork Chops
L'Etoile's Custom Cut Pork Chop with Maple Glaze
Inspired by the Purebred Berkshire Pork of Willow Creek Farm
- 1/2 cup dark maple syrup
- 2 teaspoons Dijon-style mustard
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon finely minced or rasped shallot
- 2 thick-cut (1&1/2" inch thick) pork chops, with fat layer intact
- Salt and pepper
- 3 tablespoons bacon fat or vegetable oil (divided)
- 1 tablespoon cold butter
Pat chops dry and season liberally with salt and pepper.
Preheat a thick, heavy-bottomed skillet until a drop of water vaporizes when it hits the pan. Add 2 tablespoons of the rendered bacon fat or oil and heat until oil starts to ripple. Sear pork chops over high heat until a light gold to medium brown crust forms, about 5 minutes, depending on thickness of pan and intensity of flame. Turn over chops and sear other side until golden and crispy. Remove chops from pan, pour off all fat and wipe hot pan clean with dry paper towels to remove any singed bits. Return hot pan to medium heat. Melt remaining 1 tablespoon bacon fat in pan. Pour a third of the maple syrup mixture into the pan and place chops in it. Allow glaze to caramelize onto bottom of chop for a couple of minutes, watching carefully to prevent scorching. Pour remaining glaze on top of chops, turn tops face down and repeat caramelization. If your glaze starts to scorch, reduce heat and swirl in a teaspoon or two of water into glaze.
Remove chops from pan and rest meat on warm platter loosely covered with foil for 5 to 10 minutes. The internal temperature of thick cut chops will rise another couple of degrees. Chop is done when center is rosy pink and juices run clear. (The USDA recommends an internal temperature of 145 degrees; Piper prefers to remove chop from heat at 135 degrees.) Meanwhile, remove pan from heat and swirl in cold butter to emulsify glaze into a sauce. Keep sauce in warm pan until ready to serve. After meat has rested 5 to 10 minutes, test internal temperature by inserting meat thermometer sideways through interior to center of chop.
Serve with seared spinach and seared apple rings. Makes 2 servings.
Note: Pork chops also may be brined and lightly smoked. To prepare brine for 2 to 4 pork chops, dissolve 1/2 cup brown sugar, 1/2 cup salt and 1 teaspoon maple extract in 3 quarts water. Add 1 tablespoon each of whole cloves, whole allspice, whole black pepper and whole coriander, plus 2 bay leaves. In casserole dish with sides high enough for brine to cover meat, marinate chops for 24 hours in refrigerator. If making 4 chops, use two dishes. If desired, lightly smoke chops in smoker or grill according to manufacturer's directions after removing from brine.
Country Ribs and Sauerkraut
- 1 to 2 lbs. WCF Berkshire Boneless Country Ribs
- 3 to 4 apples of choice, diced with peels on
- 2 lbs. good quality or homemade sauerkraut
- 1 large onion, diced
- Salt (Kosher) and Pepper
Drain, rinse and squeeze excess liquid from Sauerkraut.
Grease a crockpot and put a layer of sauerkraut, diced apples, onions and meat. Continue layering until complete with last layer being sauerkraut. Cook on low for 8 to 10 hours or to desired tenderness of meat.
Serve with WCF's George's Fresh Kielbasa and Rye or Pumpernickel bread.
St. Louis Style Spareribs
- Berkshire Spareribs
- Salt (I use kosher salt)
- Barbecue Sauce
Salt and pepper Spareribs on both sides. Brush with Barbecue Sauce. Wrap ribs in aluminum foil and set on a cookie sheet.
Place in a 225 degree oven and cook for 2 ˝ to 3+ hours or until meat is pulling away from the bone. Remove from aluminum foil & either set under broiler to brown or put on the grill for a short time to brown. (Optional)
Note: I find this recipe is easy to prepare in advance and set in my refrigerator. All I have to do is put it in the oven when ready to go. Easy clean up too.
Barbeque Pork Patties
- Berkshire Ground Pork
- Salt & Pepper to taste
Mix ground pork with salt & pepper, shape into patties. Place on cookie sheet and freeze until just firm.
Place on medium hot grill; grill both sides until done.
Brush with Pork Patty Sauce
Pork Patty Sauce
- 2 ˝ cups Ketchup
- 1 ˝ Tbsp. Worcestershire Sauce
- 1 cup white sugar
- 1 ˝ cup brown sugar
- 1/3 cup vinegar
- 1 cup salad oil
keeps well in refrigerator
Pork Shoulder Roast with Gravy
- Berkshire Pork Shoulder Roast (2 to 3 lbs.)
- Salt & Pepper
Salt and pepper roast on all sides and place in a Dutch oven or thick bottom pan (I use a cast iron pan). Place in a 250 degree oven, uncovered (do not add water). Cook for at least 3 ˝ hours or more until fork tender. When done cooking, take roast out of pan and set aside. Pour drippings into a measuring cup. For each cup of gravy you would like, return 2 Tbsp. of drippings to the pan and add 2 Tbsp. flour. Use a fork to mix, scraping the bottom of the pan for meat reserves. Turn stove on medium heat and slowly add 1 cup of liquid (ie; water or milk). Heat until bubbly and to desired consistency.
Note: You can omit the gravy part of this recipe and cook the shoulder roast this way for pulled pork. Use your pulled pork for barbecue sandwiches, tacos, burritos, enchiladas or to suit your own tastes.