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I have exciting news. There is a new breakfast sausage in town! The creative butchers at the Babbitt Zup’s just launched “Lake Vermilion Breakfast Sausage Links.”
These extra large pork links are filled with bacon, bell peppers, onions, eggs, and spices. When I checked with Ed Zupancich earlier this month, they were sold exclusively at the Babbitt location with plans on being available at the Ely and Tower stores shortly. Keep an eye out for them. If you have never tried sausage biscuit bites, they are a popular item for holiday brunches, appetizers, game day, or snacks. The classic recipe uses regular breakfast sausage, but Zup’s new creation makes them extra flavorful.
These bites require only a few easily accessible ingredients and can be customized with different mix-ins. Some people add a can of tomatoes with green chiles, but I wanted to use up my abundance of zucchini. It’s a great way to sneak in extra nutrition and color.
LAKE VERMILION SAUSAGE BISCUIT BITES Ingredients:
1 package (about 1 pound) Zup’s Lake Vermilion Breakfast Sausage Links, thawed 8 ounces softened cream cheese 1 cup (packed) shredded zucchini 8 ounces shredded cheese 1 1/2 cups biscuit baking mix (see notes for a homemade option) Minced fresh chives (optional)
Instructions:
Preheat the oven to 400 degrees F. Line two large baking sheets with parchment paper. Remove and discard the sausage casings. Add the sausage to a large mixing bowl with the cream cheese, zucchini, shredded cheese, and biscuit mix. Using a paddle attachment (or gloved hands), mix the sausage mixture thoroughly. The dough will be very sticky. Using a cookie scoop, portion the mixture into golf ball-sized balls. Bake for 22-25 minutes or until golden brown. Sprinkle with chives and serve with dip, if desired.
Yield: 44 sausage bites.
Notes:
I shredded up a block of sharp cheddar cheese for this recipe, but pre-shredded cheese will work too. Pepper jack or mozzarella would also be delicious. If using mozzarella, I recommend adding some fresh basil to the dough and serving with marinara sauce. Most people don’t serve sauces or dips with this recipe, but I had sriracha ketchup on hand so I decided to serve that for an extra kick. Other dip options are ranch dressing or white gravy. This recipe makes a lot, so you can freeze the unbaked dough balls on a baking sheet until firm, then place in freezer-proof bags. The sausage bites can be baked from frozen. Just add an extra 5-10 minutes to the baking time.
Homemade Biscuit Mix: In a large bowl, whisk together 3 1/4 cups all-purpose flour with 1 1/2 tablespoons baking powder, 1 teaspoon baking soda, 1 tablespoon granulated sugar, and 1/2 tablespoon salt. Cut in 1/2 cup chilled shortening or butter until the mixture is fine and crumbly. Leftover biscuit mix can be stored in an air-tight container in the refrigerator for three months.
