One of our favorite things about being based here in Pittsburgh is the plethora of other incredible brands that are local to the Steel City and can’t be found elsewhere. To celebrate that, we thought “why not make some recipes with a few of our favorite Pittsburgh-native companies?” And so we bring you, some ‘Burgh born-and-raised recipes!

 

Sausage Rolls with Apricots and Wigle Whiskey Caramelized Onions

Wigle Whiskey hails from the Strip District and packs as much flavor as it’s neighborhood does character. We thought we’d whip up some sausage rolls that feature the Wigle Whiskey Single Barrel Straight PA Rye (though we bet any of their other whiskey’s would taste just as good!).

 

Ingredients

1 package of Uncle Charley’s Pork Sausage, crumbled

Generous splash of Wigle Whiskey’s Single Barrel Straight PA Rye

3 onions, sliced

12 dried apricots

1 package of premade puff pastry (unless you feel adventurous, more power to you!)

1 tsp. fresh thyme

1 tsp. red pepper flakes

1 egg, beaten

2 T. butter, room temperature

 

Directions

  1. Melt the butter in a large skillet and add onions, coating them evenly with butter. Set heat to the lowest setting and put a lid on the skillet, leaving just a small gap. Let the onions cook down with the occasional stir for roughly one hour, or until they have gotten very soft and golden. At this point, turn the heat back up and add the whiskey to the skillet and let it cook off almost completely. Then set onions aside in a thin layer to cool.
  2. Meanwhile, soak apricots in warm water for about 20 minutes, then dice. When the onions are about cooled, preheat the oven to 400 degrees. Chop the onions and mix them in with the apricots, thyme, sausage, and red pepper flakes.
  3. Unwrap the puff pastry and lay it on a lightly floured surface. Cut the rectangle in two, then make two long sausages with the meat down the center of each strip of pastry. Brush one side of each strip of pastry with the beaten egg, then fold to make two long sausage rolls.
  4. Cut into 2-inch pieces, snipping small slits in the top of each to allow steam to release. Brush each with the remainder of the egg, lay evenly on baking trays, and put in the oven for 20 minutes or until golden brown. Then, enjoy!

 

Brewed Zeke’s Coffee Sausage Gravy and Biscuits

You don’t have to be in the south to appreciate the heartiness of sausage gravy and biscuits, and you certainly don’t need to keep your coffee in a mug and out of your recipes! This traditional breakfast can be eaten at any time of day and features Zeke’s coffee, a small batch roaster located in the heart of East Liberty. This easy recipe packs a lot of flavor and never fails to bring a smile!

 

Ingredients

1 package of Uncle Charley’s Breakfast Links, crumbled

2 T. flour

1 c. milk

1 c. water

¼ c. brewed Zeke’s Steel City Blend

Salt and pepper

1 package quick-bake biscuits

 

Directions

  1. Preheat oven and bake biscuits as directed on packaging.
  2. Place sausage in a large skillet over medium heat and brown. Once cooked, add flour and continue browning. Add milk and water, allowing to simmer until it reaches your desired thickness. 
  3. Stir coffee into the mixture, adding a bit more milk if too thick.
  4. Serve over the freshly baked biscuits – we recommend a pot of Zeke’s to go with it!

 

Sausage, Sauerkraut, and Pittsburgh Pickle Company Sandwich

Sometimes you just need some classic Pennsylvania Dutch food. This super simple recipe is sure to serve that up – especially with the addition of Verona-native Pittsburgh Pickle Company! Their small-batch pickles are hand-sliced and helped inspire the annual Pittsburgh Pickle Fest – you’ll never go back to your old brand once you try these out. 

 

Ingredients 

1 package of Uncle Charley’s Kielbasa 

1 package of sausage buns

3 c. sauerkraut

Brown mustard

Jar of Pittsburgh Pickle Company Dill-Mill Pickles

 

Directions

  1. Grill the kielbasa up, followed by the buns for a few minutes to give them a nice crunch and extra sausage flavor.
  2. Top each sausage and bun with a hearty helping of sauerkraut, mustard, and a spear (or two!) of Dill-Mill Pickles.
  3. Enjoy!!

 

We hope you love these Pittsburgh-inspired recipes! Be sure to tag us and the other Pittsburgh brands in your pictures so we can see what you’ve made – you never know where you might see your picture shared!