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Lean Natural Beef Recipes  1.800.830.2354

Smoked Beef Sausage and
Potato Chowder

1 - 1lb package Belle Brook Farms Smoked Sausage thinly sliced
1 - 5oz. package cheesy scalloped potatoes
1 - 16oz package (2 cups) frozen mixed vegetables
1 - Can (14 ½ oz.) ready-to-serve onion flavored beef broth
1 - Cup water
2 - Cups milk
2 - Tablespoons chopped fresh parsley
1 ½ - teaspoons Piney Woods Pepper Seasoning
1 - teaspoon Texas Cowboy Steak Seasoning

1. Heat Dutch oven over medium-high heat until hot. Add Sausage; cook and stir
until browned.
2. Add potatoes from package, mixed vegetables, broth and water; bring to a boil.
Reduce heat; whisk in sauce mix, pepper seasoning and steak seasoning until
until blended. Cover and simmer over low heat 12 minutes or until potatoes
are tender, stirring occasionally.
3. Stir in milk; cook, uncovered, over medium heat 1 minute or just until heated
through (Do not boil.)
Remove from heat; stir in chopped parsley.



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Cooking Tips

Since Belgian Blue Beef is so lean, you're not cooking fat. It cooks more quickly and you can use a lower temperature. We recommend cooking your desired cut to a doneness of rare to medium for optimum quality.

Set oven temperature to 250-275 degrees and use a meat thermometer to check for doneness at 120-140 degrees. At this point lower temperature, your roast should take the same amount of time as ordinary beef that is cooked at a higher temperature.

Pan Frying / Pan Broiling
High heat only for searing! Then turn the heat down. Remember Belgian Blue Beef cooks faster than ordinary beef; don't overcook. Watch your cooking time.

Move your rack farther away from the heat source. Broil as ordinary beef, but shorten the cooking time. Turn the steak a few minutes sooner and check for doneness.

Cook over medium coals at normal rack height, but shorten the cooking time. Turn the steaks a few minutes sooner ( 1/3 less time) and check for doneness.

Healthy eating,
The Jones Family

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