Oklahoma Blue & Gold Sausage Recipes Worth Trying

It is officially Blue & Gold season across Oklahoma.

You know what I'm talking about. Somebody's kid, grandkid, niece, nephew, neighbor, or friend is selling Blue & Gold Sausage as a school fundraiser. Do yourself a favor, fill the freezer.

If you're new to Oklahoma, ask around. Blue & Gold tastes amazing. It's not like other breakfast sausages, but it's not a weird taste either.

It's a mandatory Christmas staple in my home, and it's a tradition that goes back to the early days when my uncles sold it in high school. Until the day she died, anytime the family was gathered at Grandma's, we'd all wake up to the smell of B&G sausage and bacon. But as I learned the last time I very boldly ordered two cases, the only problem is figuring out what to do with all of it.

Now, I was really happy and content to cook it up a few patties at a time, but too much of a good thing ain't a good thing. Eventually, even I got tired of the typical sausage uses, and I discovered there are some better ways to use that roll if you're willing to get a little weird with it.

Smoked Blue & Gold

This is the wildest thing to do with a chub of B&G. Nothing special, no complicated recipe, just rub some spice on it and let your smoker do the work. The only person I know who does this says to roll on 250-275 for about three hours.

Once it's done, slice it up and enjoy... For the most part. I'll admit it tastes really good, but you have to get really comfortable eating pink sausage and white fat lumps. I couldn't, but it's still a solid way to impress at the tailgate party.

Make A Blue & Gold Breakfast Fatty

This one is same/same, but different.

Flatten the whole roll of sausage out, then layer scrambled eggs, cheese, onions, and whatever else sounds good across the middle. Roll it all back up and put the whole thing in the smoker.

The result looks like breakfast pinwheels.

Blue & Gold Chili

Everyone argues whether beans belong in chili or not. Spoiler, they totally do, but I always get weird looks when I mention using B&G sausage in my chili.

Why is that weird?

You can smoke the sausage roll, I suppose, but I like to flatten it out in a hot skillet to get that good sear first before crumbling it up. I really think that 50/50 sausage and beef makes for award-winning chili, but I've done 100% B&G before with excellent results too.

If you fancy yourself a chili master, try this. Blue & Gold's unique flavor does a lot of heavy lifting.

Stuffed Peppers

This is easily the greatest way to eat Blue & Gold.

Make taco meat out of your sausage. Add cream cheese, and spoon it into halved poblano peppers or jalapeños. Wrap with bacon to keep it all together.

I'll get on a kick of eating these for a few weeks until I get tired of them. 10/10.

I have tried it with Hatch chilis, Anaheim, and every other pepper I've run across, but poblanos and jalapeños reign supreme.

If you're a bell pepper fan, you can do that too. Bonus points if you stuff even more cheese, rice, and anything else into them too. This is also one of those recipes where you can make it your own without doing much damage to the original idea. Change the cheese, peppers, seasoning... There's no wrong way to do it.

Sausage Balls

Another game-day and rural Oklahoma classic, and probably the easiest of all the recipes.

Blue & Gold's own recipe from their website is ridiculously simple... Take sausage, shredded cheddar, and Bisquick. Mix everything together, form it into little balls, and bake until done. You shouldn't have leftovers, but they do freeze and reheat really well.

If you want low carb, I've read that you can sub pork rinds for the Bisquick, but I don't know about that. Almond flour makes good sausage balls, and so does that Carbquik stuff.

There you go. Five ways to get beyond the skillet without pretending Blue & Gold needs to be turned into something it isn't.

If you haven't been hit up for B&G yet, hop on Facebook. There's always someone selling it on there.