Ted Nugent Gives Backwoods Mustard Company the Thumbs Up

When people think of Detroit, the first thing that comes to mind is usually music or automobiles.  We have a very rich history in both and Michiganders are very proud of that fact. Ted Nugent, aka Motor City Madman, aka Uncle Ted, aka The Nuge… is one of those music legends that hails from our great state. Born in Redford, MI, Uncle Ted is a Michigan native and a Rock Icon known the world over. His hits date back to the 1970s with songs like “Stranglehold”, “Cat Scratch Fever”, and “Great White Buffalo. 

Ted Nugent is also as well known for his love of hunting and the outdoors as he is for his music.  Being Uncle Ted fans and hunters ourselves, we day dreamed early on of how awesome it would be if we could get a jar of Backwoods Mustard in his hands.  We would consider that opportunity one of the pinnacles of our successes.

Late in October of 2013, the opportunity presented itself.  Uncle Ted would be hunting on his Michigan property with a mutual acquaintance.  We were offered to have some Backwoods delivered straight to his hands.  We of course jumped at the opportunity and assembled a “Backwoods Care Package” that ended up being just in time for breakfast. 

After the morning hunt, Uncle Ted made a breakfast of venison sausage, eggs and potatoes and accompanied his meal with our very own Backwoods Mustard “Sweet Jalapeno”.  As you can see in the photo above, we got a “thumbs up”. 

Thanks Ted for supporting fellow hunters and Michigan small business.  We REALLY appreciate it!

The Uncle Ted Breakfast (Inspired by Ted Nugent)

Venison Sausage Scrambled Eggs and Potatoes.

Ingredients

§  6-7 Red Skin Potatoes (about 5 cups chopped)

§  4 cloves Garlic, Minced

§  1 whole Onion, Peeled And Roughly Chopped

§  2 whole Green Bell Pepper, Seeded And Roughly Chopped

§  2 whole Red Bell Pepper, Seeded And Roughly Chopped

§  1/4 cup Olive Oil

§  1/4 cup of Backwoods Mustard “Sweet Jalapeno”

§  1/2 stick Butter, Melted

§  1 teaspoon Seasoned Salt

§  1/2 teaspoon Cayenne Pepper

§  Kosher Salt And Freshly Ground Black Pepper

§  Venison sausage, diced

§  8 eggs

Preparation

1.      Dice the potatoes with a sharp knife

2.      Using a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper

3.      Heat a deep skillet up over medium high heat. Add 4 tablespoons of butter to the pan. Allow it to melt down. 

4.      Add your contents from bowl to the skillet 

5.      Cover the skillet and let the potatoes cook through. Should take about 15 minutes.

6.      Check and stir potatoes. Make sure you check the potatoes periodically to make sure they don’t burn.

7.      When the potatoes are soft on the inside, transfer to bowl and mix with 1/8 cup of Backwoods Mustard

8.      Using the same skillet and without cleaning,  add diced sausage and let simmer for 3-5 minutes.

9.      Break open eggs and add to skillet

10.  Scramble eggs with venison sausage until eggs are cooked.

11.  Transfer eggs to bowl and mix with 1/8 cup of Backwoods Mustard

Serve and enjoy