patience farm recipes

A delicious dressing you can serve alongside that Ham and Sweet Potatoes!


4 TBL butter/lard

4 C chopped onions,

2 C chopped celery

2 cups chopped green bell peppers

1 1//4 lb Patience Farm Country Sausage

4 TBL unsalted butter

2 TBL minced garlic

2 TBL Tabasco sauce

2 C Pork Stock/Chicken Stock

1 1/2 C very fine dry bread crumbs


Pre-heat oven to 425F

Melt the 4 tbl butter/lard in a large pan over high heat. Add 2 cups of the onions, 1 cup of the celery, and 1 cup of the bell peppers, sauté until onions are a dark brown but not burned, about 10-12 minutes. Stir occasionally.

Add the country sausage and cook until meat is browned, about 5 minutes.

Add the remaining cups of onion, celery and bell pepper, the butter, garlic and Tabasco. Stir well.

Reduce heat to medium and cook about 3 minutes. Stir in the stock and bring to a simmer, about 10 minutes.

Stir in bread crumbs. Remove from heat.

Transfer mixture to an ungreased 8x8 baking dish; bake uncovered until browned on top. About 45 minutes.

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A delicious way to enjoy your favorite pork chop.


2 pork chops 

Patience Farm Lard

1 bottle of beer 

1 Tb mustard 

1 Tb brown sugar 


1. Salt pork chops on both sides 

2. Heat a tablespoon of lard in a pan. Add pork chops. Cook for about 5 minutes (browning the first side) 

3. Flip the chops and cook for approximately 5 minutes. Remove from the pan when the chops have reached in internal temp of 145F and the second side is browned. 

4. While the chops are resting, add the beer to deglaze the pan and then add the brown sugar and mustard. Simmer until reduced to coat the back of a spoon. 

5. Slice the chops and drizzle the sauce over to serve 

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Updated: Nov 9, 2020

Sausages, braised greens and roasted potatoes is a go-to quick meal dinner around here. Mustard greens are our family favorite but any dark leafy green will suffice! To round the plate out, roast some potatoes in rendered bacon fat or whip up some creamy mashed potatoes!


1 lb (3) Patience Farm Sausages

8C chopped greens (e.g. kale, mustards, swiss chard, etc.) 

1C pork broth 

1/2 tsp salt 


1. Bring broth and salt to a simmer in a pot then add chopped greens. Simmer covered for 15 minutes. 

2. Uncover, stir and simmer for 15 more minutes. The goal is to reduce the broth and finish cooking the greens. 

3. Cook the sausages in a pan using instructions in our video

Plate and enjoy!

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