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1 (406) 543-5627
OPEN 10 am - 5 pm
Monday - Saturday
Joint Effort - Missoula MT
CALL OR STOP BY TODAY
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Uncle Bill's
French Morel Sausages!
Here's HOW I COOK them:  Put 'em in a pan with 1/4 inch of water; put on a lid and steam out all the water. Put in some butter, and brown the sausages all over. Get some Brie cheese, some good white wine and a friend! 
Enjoy the BEST of Spring!
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Uncle Bill's
BRATWURST
Start with 2 bottles of good Beer
Drink one bottle. Boil the contents of the other with sliced onions in a pan. Now, drop in your Uncle Bill's Bratwurst Sausage, turn off the heat, and let stand 20 minutes. Make sure to GRILL the Brats nice and brown! Take Black Rye Buns and toast the insides. Add your Brats and top with Uncle Bill'sSweet German Style Mustard. Add the boiled onion.  Crown with heated Uncle Bill's German Style Sauerkraut (all available at Missoula's Saturday Clark Fork River Market).  UNBELIEVABLY GOOD !
   
HOTLINKS
Take a large onion and cut it into 1/2" slices. Now skewer 'em, paint 'em with olive oil, and grill with your Uncle Bill's HOTLINKS..  In the last 5 minutes, paint the links with BBQ sauce. Get them sticky, icky and red. Next, cut the onion down the skewer. Put links in buns of your choice and top with onions.  Soooo VERY Good !
When UNCLE BILL TALKS Sausages, People Who Love Sausages LISTEN
Made in Missoula, Montana, and Pattaya, Thailand, Uncle Bill's sausages is good food. And his dozens of sausage styles make other good food better.  Here, we capture some of Uncle Bill's cooking tips. COME BUY your good food today, and check back here often.
Uncle Bill's Sausages, Sauerkraut & Mustard
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CALL 406-543-5627 | For a Taste of Missoula's International Cuisine, Choose Uncle Bill's Sausages.
RECIPES
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Uncle Bill's
GARLIC CHIPOLTE 
Chop an onion into ˝" dice. Put 'em in a pan and brown 'em up. Take your Uncle Bill's Garlic Chipolte Sausage (figure one sausage per person).  Stab each four times with a fork.  Brown the outsides.  Leave 'em in the pan and take one can of black beans (serves two people). Rinse off all the goo. Cover the sausages with the black beans.  Fill the pan up to the level of black beans with chicken broth.  Cook one half hour in a slow simmer, uncovered. Divide up the beans.  Cut the sausages into slices and cover them up with your beautiful beans.  Take some cilantro: chop and sprinkle it over the beans and sausage and add BIG DALLOP of sour cream. 
Serve with corn tortillas and 
Negro Modela beer. 
VERY Good !
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Wonderful Breakfast with
Uncle Bill's FRENCH APPLE SAUSAGE
Here's what you want to do:  Take out your favorite waffle mix and add chopped walnuts to it.  Find your copy of JOY OF COOKING:  Look for the recipe for Quick and Easy Blender Hollidaise Sauce.  Follow those directions.  Poach your eggs just the way you like 'em.  Pour the sauce over your eggs.  And, of course, you also have Uncle Bill's French Apple Sausage browning on the grill, or roasting in a pan. Add a glass of milk or a nice cup of your favorite coffee.
It’s a dandy breakfast.
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STARS OF THE BBQ
with Uncle Bill's
FRENCH PISTACHIO
Here's what you do:  Cut a baguette into 6" pieces and paint the insides with dejon mustard. Grill off Uncle Bill's French Pistachio Sausage on the barbecue and then put the sausages into the baguettes. Top with Ernie's Lifeline Brie (only available May - October at Missoula's Saturday
Clark Fork River Market) and place back on the BBQ to toast the bun and melt the brie. Don't forget the chardonay.  ENJOY !
   
GREEK SALAD
Start with an orange.  Juice it into a measuring cup.  Double that amount with extra virgin olive oil and a teaspoon of oregano.  (All this is best done the night before.)  SALAD INGREDIENTS:  Baby greens or spinach, cucumbers, tomatoes, kalmata olives, and feta cheese. Grill off Uncle Bill's Greek Sausage and cut into bite-sized pieces.  Toss everything in the orange juice vinagrette.  Soooo VERY Good !
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Uncle Bill's
HOT ITALIAN Sausages
Start with a HOT GRILL. 
Take a baquette and split it into 6" pieces.  Toast the insides, while grilling Uncle Bill's  Hot Italian Sausages.  Take one green bell pepper and a large onion and cut em into strips. Sautee the onion and pepper strips in olive oil until tender.  Put the Hot Itlalian Sausage into the baguette and top with grilled onions and pepper.  Don’t forget the red wine and remember
what grandmother says,
"That’s a nice.”
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Uncle Bill's
FRENCH Style Stuffing
Oooh La La ! 
Start with two links of Uncle Bill's French Apple Sausage and two links of Uncle Bill's Strasbourg Sausage. Brown 'em and cut 'em in half (longways) and then again in 1/2" pieces. Now, cut one ONION, two CELERY STALKS and one APPLE (peeled & cored) in 1/2" pieces. Add SALT & PEPPER and cook together until soft.  Then add one teaspoon SAGE, 1/2 teaspoon NUTMEG and one LARGE LOAF OF BREAD cut in 1" cubes, two EGGS  and some Chicken Broth (NOT TOO WET !).  Mix all well ! STUFF YOUR TURKEY. ENJOY !
   
CAJUN Style Stuffing
Love at FIRST BITE !
Cut five links of Uncle Bill's Andouille Sausage in half (longways) and then in 1/2" pieces. Now, chop one large ONION, one small GREEN PEPPER  and two CELERY RIBS in 1/2" pieces. Season with Uncle Bill's CAJUN SPICES. Add four GARLIC cloves chopped fine ! Cook everything until soft. Add one large LOAF OF BREAD cut in 1" pieces, two EGGS and and some Chicken Broth (NOT TOO WET !). STUFF turkey.  SOOO  VERY NICE !
 
Holidays 2011
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c) copyright Uncle Bills Sausages
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Chicken & ANDOUILLE GUMBO
Ingredients: 
One (1) Five Pound Chicken
One (1) Package  Uncle Bill's Andouille Sausage
Two (2) Cups Chopped Onions
Two (2) Cups Chopped Green Pepper
One and a half (1 1/2) Cups Chopped Celery
One and a half (1 1/2) Teaspoons Mint Fresh Garlic
Two and a half (2 1/2) Cups All-Purpose Flour
Salt, Cayenne & Garlic Powder
Six (6) Cups Chicken Broth
One (1) Cup Oil
-
Cut chicken into pieces and arrange on baking sheet.  Season evenly with salt, cayenne & garlic powder. Let stand 30 minutes. Shake chicken in paper sack with 1 1/2 cups of flour. Coat well. Heatoil in large skillet on medium heat. Add chicken, brown on all sides, then remove and set aside.  Loosen brown bits in bottom of skillet. Use whisk to add one cup of reserve flour. Stir constantly for dark roux. Remove from heat. Add onions, green peppers, celery & garlic. Blend thoroughly and prevent burning. Stir in stock and bring to boil: medium heat. Add sausage & garlic. Simmer 45 minutes.  Remove chicken from bones and cut into 1/4" pieces. Add chicken to gumbo. Heat thoroughly. Salt and pepper to taste.  Serve over steamed rice.
ENJOY !
Serves 8.
Fall 2011
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Print Recipe
Uncle Bills Sausages Missoula Montana Cuisine
Uncle Bill's Sausages Missoula Montana Gourmet Food
RECIPES
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Uncle Bill's Sausage Wisdom
"No noses, hoses, toes-ez or roses. Just Boneless Pork Shoulders! You are what you eat, so Eat Something Good!!
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RED BEANS & RICE
Ingredients:
Two (2) Pounds Small Red Beans (Dry)
Four (4) Quarts of Water
Two (2) Ham Hocks
One (1) Package of Uncle Bill's Andouille Sausage
One (1) Stick UB's
Baton Rouge Style Andouille
One (1) Piece of Uncle Bill’s Tasso
Four (4) Cups of Onions (Chopped)
Two (2) Cups of Green Pepper (Chopped)
Four (4) Stalks of Celery (Chopped)
Six (6) Cloves of Garlic (Chopped Fine)
Eight (8) Bay Leafs
One (1) Teaspoon Thyme
One (1) Tablespoon Oil
Salt and Pepper and Hot Sauce
Rice (White or Your Choice) 
 
Slow boil beans, water and ham uncovered for two hours. Slice Uncle Bill's Andouille Sausage into ˝" rounds. Half his Baton Rouge Style Andouille Sausage stick and cut into ˝" rounds. Cut Uncle Bill's Tasso into ˝" cubes. Brown in oil. Add onions, pepper, celery and garlic. Cook until soft.  Add bay leaf and thyme. Add to red beans and cook for one hour. Cut ham hocks into bite-sized pieces. Season and serve over fresh rice.  VERY Good !
 
Spring 2012
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Print Recipe - PDF
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Ingredients:
One (1) Bunch Beets with Greens
One (1) Large Onion - Chopped Fine
One (1) Large Red Bell Pepper
One (1) Rib of Celery - Chopped Fine
Twelve (12+) Garlic Cloves - Chopped Fine
One (1) Package Uncle Bill's Andouille Sausage
One (1) Cup Cooking Oil
One (1) Cup Flour
One (1) Tablespoon Tony Chachere's Spice & Herbs
One (1) Teaspoon Cayenne
One-Eighth (1/8) Teaspoon Ground Cloves
One (1) Tablespoon Worcestershire Sauce
One (1) Large Can of Chicken Broth (1 quart)
Salt, Pepper, HOT SAUCE
 
Cut Beet Greens in 1/4" slices. Chop onion, bell pepper, celery, and garlic. Cut "Uncle Bill's Andouille" into 1/2" rounds. Brown the Andouille in oil and heat hot in a Dutch-Oven. Add flour and turn down the heat. Stir until brown. Add vegetables and stir until coated with the Roux. Add Chachere's Spice n' Herbs, cayenne, cloves, & worcestershire sauce. Cook till soft! Add Andouille and chicken broth. Bring to boil and cook 1/2 hour. Adjust seasonings and serve over fresh cooked rice ! Add Hot Sauce to taste!
Spring Love!
 
Spring 2012
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Print Recipe - PDF
Uncle Bill's FEATURED RECIPE
Spring 2012
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Uncle Bill's Thailand Gumbo

Ingredients:
2lb Shrimp 26/30s
2lb Boneless Chicken Breast
2lb Boneless Pork Loin
2 Packages of Uncle Bill's Andouille Sausage
4 Large Yellow Onions
2 Red Bell Peppers
2 Green Bell Peppers
8 stalks of celery
10 cloves of garlic
1 red jalapeno pepper
1 bunch Parsley
1 Bunch Green Onions
White Rice

1 cup Oil
1 Cup Flour
1 gallon of stock (home made or chicken broth)
 
Tony Chachere's "Spice & Herbs"
Tony Chachere's "More Spice"
Hot Sauce
Gumbo Filé powder

Preparation Steps
1. Clean the Shrimp
2. Cut up the Pork and Chicken in bite sizes
3. Season Shrimp w/ Tony Chachere's "Spice & Herbs"
4. Season Chicken and Pork with Tony Chachere's "More Spice"
5. Refrigerate over Night

Cooking Prep Steps
Chop Fine:4 Large Yellow Onions l 2 Red Bell Peppers  | 2 Green Bell Peppers 8 stalks of celery  | 10 cloves of garlic  | 1 red jalapeno pepper
Brown each meat in 1/2 cup of oil, remove meat as done and add next one Save Shrimp til the end of cooking
Take that oil from pan and add more to it so that it makes one cup. Return to pan and
HEAT HOT. Add 1 cup of flour then turn down heat to low/med to make Roux. DON'T BURN IT!!!

Medium brown Roux; takes about 45 min.  Add onion/pepper/celery/garlic and 1 Tbsp "More Spice"  Cook until soft.

Add 1 Gallon Stock.  Cook 1hr and adjust taste w/ salt, pepper and hot sauce and spices. Add shrimp and cook for 2min more.
 
Pour over rice and sprinkle with Filé powder, chopped parsley and green onions.
Spring 2011
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Ingredients:
One (1) lb Red Swiss Chard
 One (1) Tablespoon Salt
One Half (1/2) Cup Water
Six (6) Inches Rosemary
(fresh)
 Two-Thirds (2/3) Cup Olive Oil
Four (4) Cloves Garlic
(chopped)
Four (4)  Anchovy Fillets
(flat fillets)
Two (2) Links Uncle Bill's Spanish Chorizo
One (1) Can Cannelloni Beans (drained)
Two (2) Cans Chicken Broth
One (1) Can Beef Broth
One (1) Cup Bow-Tie Pasta
(mini)
One Half (1/2) Cup Parmesan Cheese
Black Pepper
 
Cut Red Chard into 1/4" slices. Put in stock pot. Add 1/2 cup water & 1 tblspn salt. Put on lid. Steam chard 'till wilted. Drain (SAVE the water). Heat olive oil. Add chopped anchovies & rosemary.  Fry 'till anchovies cook into oil and rosemary is well done. Add garlic and Red Chard.  Fry the B-Jesus out of it ! Remove the rosemary. Add water & broths; bring to a boil. Add Chorizo, beans and pasta. Cook 15 minutes or 'till pasta is done! Bowl-up the soup. Top with parmesan cheese and a little olive oil!   Better Than Good !
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Uncle Bill's FEATURED RECIPE
Spring 2012
Sausages Recipes Montana Uncle Bills Sausages
Print Recipe - PDF
Uncle Bil's Sausages Missoula Montana
NEW FEATURED RECIPE:
Uncle Bill's
CHICKEN & ANDOUILLE GUMBO YA YA
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Uncle Bill's
Cajun Pizza 
 
Ingredients:
One (1) Rib of Celery
One (1) Green Pepper
One (1) Onion
Five (5) Cloves of Garlic
One (1) Can of Tomato Sauce (small) 
One (1) T. Tony Chachere's Special Herbal Seasoning Spice N' Herbs
Lifeline's Montana Jack with Jalapenos
La Petit Outre Pizza Dough
Uncle Bill's Baton Rouge Style Extra Hot Andouille
Pickled Jalapenos (nacho sliced)
Farmer's Market Cherry Tomatoes (3 kinds) 
 
 
Start by chopping the celery, green
pepper, onion and garlic --very fine. Next heat some
olive oil in a fry pan.  Add the chopped veges.  Add 1 tablespoon of Spice N' Herbs Cajun Seasoning. Cook 'till soft.  Add the tomato sauce and let cool !
 
Take the pizza dough and stretch it onto an oiled and corn-mealed pizza pan.  Cover with clear wrap and let rise over night. Next day uncover the dough. Take a fork and poke holes all over the dough.  Cover with the tomato sauce.  Top with cheese.   Now top with the andouille sausage (sliced thin or crumbled) and top that with the sliced jalapenos and tomatoes.
 
Heat your oven to 600 degrees.  (I put stone tiles in my oven, or you can use a pizza stone). Bake 12 minutes.  Check the bottom to see if crust is done.  If not, return it to the oven for 5 minutes!
 
Remove from the oven.  Cut into slices and ENJOY your CAJUN PIZZA!!
 
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Uncle Bill's FEATURED RECIPE
Summer 2012
Sausages Recipes Montana Uncle Bills Sausages
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Sausage
Cooking Guide
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Made in Montana Uncle Bills Sausages Missoula Montana
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