An update on a childhood classic. Use our tangy classic sauce for a mellow addition or our hickory bourbon for additional flavor.
Toss your own med salad with your choice of crunchy greens and garden fresh veggies.
Hasselback Potatoes are easy to make, have a beautiful presentation, and are the star of any meal - breakfast, lunch, or dinner. This recipe is versatile, as you can use regular potatoes, or swap out the Butternut Squasage for our Maple Sage or All American Breakfast Sausages.
Original Triple Crown BBQ Sauce
1 log of Butternut Squasage
2 large sweet potatoes
Oil of choice, or vegetable broth
Spices of choice (examples: minced garlic, thyme/rosemary/sage, ground black pepper)
Set a thicker cutting board on top of another cutting board, then place sweet potatoes on the lower cutting board, butting up to the thicker board. Slice sweet potatoes in thin sections (1/8 - 1/4 inch); the thicker board will stop your knife from cutting all the way through the potatoes.
Mix spices into the oil, then liberally brush over the top of the potatoes.
Bake at 425 for 45 minutes (you may need less time if you made very thin slices).
During this time, slice sausage* into thin medallions. You may want to cut off a little of the bottom of each medallion to make a flat surface to make placement into the potatoes easier. Set aside.
Remove potatoes from oven, then use a fork to gently separate the sections (do your best not to break pieces off!). Slide the sausage medallions between the sections of potato and brush with oil. Cover with foil and bake for another 15 minutes until potatoes are cooked through.
Remove from oven, place in serving dish, and drizzle Triple Crown Sauce on top! Season with top spices.
Special thank you to The Herbivorous Butcher: we absolutely LOVE what Aubry and Kale are doing here in Minneapolis, we highly recommend that you try them out.
See their full menu and complete vegan meat offerings here: https://www.theherbivorousbutcher.com
- Preparation: 5-7 minutes
- Cook Time 3.5 hours
- 10-12 servings:
- 1 Two to Three lb chuck roast
- For 3+ lb roasts feel free to increase quantities of ingredients
- 1 large onions
- 1 Tablespoon olive oil
- 1 28-ounce can whole tomatoes
- 1 400g bottle of Triple Crown Original or Cayenne Sauce
- Sea-salt and ground black pepper + any other favorite flavors (we love our garlic)
- 10-12 sandwich or hamburger buns
Cookware & Utensils Needed
- One large mixing Pot
- Slotted or non-slotted mixing spoon
- Fork & knife
Step 1: Create the cooking sauce In large pot, simmer olive oil on low to medium heat. Add onion and cook for 5-7 minutes or until the onion is lightened. Mix tomatoes and barbecue sauce, into the large pot, crushing the tomatoes as you mix. Turn heat up to medium and allow the sauce to cook for 10 minutes (15 minutes on a lower heat)
Step 2: Cooking the meat: After letting the sauce cook, add the beef roast into the pot; simmer the meat on low for 3 hours, covered. After the 3 hours the meat should be tender and easy to pull apart. Stir / flip occasionally.
Step 3: Pull meat: Remove the meat from the pot. Use a fork and knife to separate the roast into smaller serving. Meat should be tender and easy to separate, if not, replace top and increase cook time.
Step 4: Cut down aqueous state of sauce: With the top still off, increase the heat level to med-high and allow the sauce to boil out some of its water, sauce is ready when thickened to taste
Step 5: Replace meat to sauce: Replace meat into your now thickened sauce. If outside of meet has cooled, replace and place on low until warm/hot
Step 6: Flavor with your choice of salt, pepper or favorite spice