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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!
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 !
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.
CALL 406-543-5627 | For a Taste of Missoula's International Cuisine, Choose Uncle Bill's Sausages.
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
Negro Modela beer.
VERY Good !
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.
STARS OF THE BBQ
with Uncle Bill's
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 !
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 !
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.”
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 !
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 !
c) copyright Uncle Bills Sausages
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
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.
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!!
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)
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 !
Uncle Bill's FEATURED RECIPE
Uncle Bill's Thailand Gumbo
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 bunch Parsley
1 Bunch Green Onions
1 cup Oil
1 Cup Flour
1 gallon of stock (home made or chicken broth)
Chachere's "Spice & Herbs"
Tony Chachere's "More Spice"
Gumbo Filé powder
1. Clean the Shrimp
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!!!
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.
Uncle Bill's FEATURED RECIPE
One (1) Rib of Celery
One (1) Green Pepper
One (1) Onion
Five (5) Cloves of Garlic
(1) Can of Tomato Sauce (small)
One (1) T. Tony Chachere's Special Herbal Seasoning Spice N' Herbs
Lifeline's Montana Jack
La Petit Outre Pizza Dough
Uncle Bill's Baton Rouge Style Extra Hot Andouille
Pickled Jalapenos (nacho sliced)
Market Cherry Tomatoes (3 kinds)
Start by chopping the celery, green
pepper, onion and garlic --very fine. Next
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!!
Uncle Bill's FEATURED RECIPE