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      Hoppy Spring Brunch 2019 Recipes

      Our Hoppy Spring Feast was on sale March 25-April 7, 2019.

      Savory Waffle Benedict
      Prepare waffles as directed on the back of the bag.
      Slice Canadian Bacon into medallions, then pan fry for 2 minutes on each side.
      Prepare eggy tofu using this recipe by Cadry's Kitchen.
      Microwave Hollandaise sauce in a microwave-safe bowl at 50% for 30 seconds, then stir. If the temperature is right for you, pour straight onto your Benedict. You can microwave for an additional 30 seconds if needed.
      Other add-on options: avocado, spinach, chives

      Bacon Brat Corn Dogs
      Prep time/baking time: 25 minutes - Serves 4-6 people

      • 4 Herbivorous Butcher Bacon Brats
      • 4 Wooden Dowels
      • ½, 1 Lb Package of The Buzz Belgian Waffle Mix
      • 1 Cup original non-sweetened plant milk
      • ¾ teaspoons Apple Cider Vinegar
      • 2 Tablespoons Vegetable Oil
      • 2 Tablespoons All-purpose Flour
      • 4 ¼ Cups Vegetable Oil or Another High Heat Neutral Flavored Oil*

      In a deep sauté pan or a medium stock pot, pour oil. *For deep frying larger food items

      such as a corn dog, the more oil you use the more success you will have. Preheat the oil over medium heat until it reaches 350 ºF. If you don’t have a kitchen thermometer you can test the temperature by dropping a small amount of batter into the oil. If it becomes surrounded by bubbles and browns in a short period of time - the oil is hot enough. Don’t let the oil get hot enough to smoke.  

      While the oil is heating, skewer the bacon brats with the wooden dowels so that only a few inches is sticking out the end of the brat. Make the batter by adding one half of the waffle mix to a medium mixing bowl and adding milk, vinegar, 2 Tablespoons vegetable oil and all-purpose flour. Mix well until no dry ingredients are visible.

      With a large spoon in one hand and the corn dog in the other gently spoon the batter over each bacon brat. Cover thoroughly and smooth out the batter as you rotate the corn dog. Once you are satisfied with the coat of batter and once the oil is up to the proper temperature slowly dip the battered corn dog into the oil. Allow the batter to firm up a bit before letting the corn dog touch the bottom of the pan. This step will help with preventing the batter from sticking.

      Fry each side of the corn dog in the hot oil for around 5 minutes. Fry as many corn dogs in the oil as space will allow. Rotate corndog to brown all sides by gently sliding a rigid spatula under the bottom of the corn dog to release it. Place fully browned corn dogs on a towel to absorb excess oil.


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