1 1lb Package Blueberry Sausage (Chopped)
1 Cup Chopped Onion
1 Cup Chopped Celery
2 Tablespoons Butter
1 Package Chili Seasoning Mix
2 15oz. Cans Chicken Broth
1 Small Can Chopped Chiles
1 15oz Can Northern Beans (Undrained)
¼ Cup Blueberry Mustard
2 Cups Frozen Blueberries
Cook onions, celery, and butter in large skillet on medium-high. Heat 5 minutes, stirring occasionally until vegetables are soft. Add chopped Blueberry Sausage and warm with vegetables. Stir in Seasoning Mix and add some chicken broth. Reduce heat to low. Cover and simmer 10 minutes, stirring occasionally.
In a large kettle add Northern Beans, Chiles, Blueberry Sausage, and remaining Chicken Broth. Bring to a full boil. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.
Add Blueberry Mustard; stir throughout chili. Add Frozen Blueberries (blueberry quantity based on preference). Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Makes 5 (1-cup) servings.
Please note: quantities for Frozen Blueberries and Chicken Broth should be adjusted according to preference of thickness and flavor.
Remove the sausage from its casing and cut into small pieces; warm in a small frying pan. In a crock pot; chop the Velveeta Cheese into large pieces and lay in the bottom of the crock pot. As the Velveeta Cheese begins to melt add the salsa, sausage, and dried blueberries. Continue stirring on low until all cheese is melted and dip is warmed to desired temperature. Serve with tortilla chips. Serves approximately 12.
Blueberry Potato Soup
½ c. Celery, chopped
½ c. Onion, chopped
2 T Margarine or Butter
1.5 c. Milk
1 pkg. The Blueberry Store’s Blueberry Sausage
1-2 pints Fresh or Frozen Blueberries
Salt & Pepper to Taste
Peel and dice the potatoes. Place potatoes in a large pot with water, and bring to a boil until potatoes are partially cooked. Add Milk, Margarine/Butter, Celery, and Onions; let simmer for approximately 5 minutes.
While soup is simmering, remove the sausage from its casing. Cut the sausage into pieces and warm in a pan. The sausage is precooked, so be careful not to burn it. Once the sausage has been warmed through; add to pot with other ingredients. Simmer for approximately 5 minutes. Add the Fresh/Frozen Blueberries. Put the Blueberries in by the handful; make a judgment call as to the amount that the soup will actually need, as it may need more or less. Be sure to fold the soup when stirring. This will allow for the berries to remain whole, before the heat begins to break them down. Add Salt & Pepper to taste. When adding any of the ingredients to the soup, especially the milk, evaluate how much will be needed to make the soup balance. May add mashed potato flakes to thicken to desired consistency. Serves 6-8.
4 Tbsp. Oil
1 ½ jars Northern Beans
2 c. Onion, chopped
2 pkg. Blueberry Sausage, casing removed & chopped
4 Celery Ribs, thinly sliced
1 12 oz. pkg. Dark Chocolate Blueberries
1 pkg. Chili Seasoning
1 c. Dried Blueberries
1 ½ cans Green Chilies
1 Tbsp. Blueberry Concentrate
2 (32 oz.) cans Chicken Broth
Fresh Parsley, chopped
3 tsp. Cumin
In a large saucepan, heat oil over medium heat until hot. Sauté onion and celery; cook and stir- 2 to 3 minutes or until vegetables are tender. Add chilies and chili seasoning pack, stir and cook 1 to 2 more minutes. Add cumin and a portion of the chicken broth- mix with vegetables. Stir in the Dark Chocolate Blueberries, a portion of the Blueberry Sausage, and all of the Northern Beans. Stir in additional chicken broth-add remaining Blueberry Sausage, Dried Blueberries, and Blueberry Concentrate; mix well. Fresh Parsley can now be added. Cover and cook on low for 30 to 45 minutes stirring frequently.
***Please note; the amount of sausage, blueberries, and chicken broth used in the chili should be based on judgment. It may be necessary to increase or decrease to raise the quality of the chili. The broth should not make the chili too thin.