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5 Things: December

December is the most exciting month (IMHO) to be at Northern Waters Smokehaus. Our mail order department swells with seasonal employees and processes hundreds of boxes each week; the smokers might process several hundred pounds of porketta or atlantic salmon in the same time; the line to our deli might look like a Summer day, if not for the heavy clothing; our deli staff has had a month to catch our breath and are in top form. December is a good month for our business.

Before we begin, a few tips for the busy month:

Skip the line, order delivery/pickup. Delivery and pickup hours are 10am-5pm daily. We deliver sandwiches as well as groceries and gift boxes. You can order online or over the phone, but online is easiest.
Place your mail orders early. This ensures that we have what you want in stock. In the late Fall, we incentivize early orders. Basically, as with most things, it is better to plan ahead.

Now, five more things for you.

  1. Catalog Launch Party! We finally did it! We assembled a highly-skilled team and created our first official product catalog, which some have called “beautiful” and others have remarked “looks like it was made by professionals,” which only stings a little bit, because we are so dang proud of ourselves. The catalog contains lovely descriptions of a large swath of the products we carry, charming anecdotes about life at Northern Waters Smokehaus, insights into the guiding principles and philosophy of our business, and abundant visual splendors. Oh, and prices. Sure, it’s a product catalog, but it is also something more than that, and we really hope you enjoy it. If you want to pick up or peruse one, stop into our deli and ask us.In honor of the catalog’s release, we put together a small gathering in our office on Wednesday night. I missed the first hour, but hear it was shoulder to shoulder. By the end it was almost entirely Smokehaus employees, just lingering and enjoying an opportunity to hang out off-the-clock and eat packing peanuts. This week, I learned that the packing peanuts we use for mail orders are basically popcorn.

    The catalog is also available as a PDF
  2. Waterdeep! Well, we’ve done it. Dino-Force Five has saved Faerûn from the terror of the giants and gone it’s separate ways. I wasn’t sure if our weekly D&D sessions merited another Thing™, but the end of one campaign and the beginning of another feels noteworthy enough, and our group has added on two new members. The new cast of characters is an ex-cop half-orc barbarian with anger issues, a rock gnome rogue and a wood-elf druid who have been BFFs for about a hundred years and who specialize in cultivating, refining and distributing herbal *ahem* medicine throughout the city, an eladrin wizard who is a friendly rival to the druid, and mysterious and gregarious tiefling bard who aims to please but seems to have a hidden agenda all residing in the coastal city of Waterdeep,. The scenario seems to be leading toward a heist, but for now I am suspending all assumptions. We meet most Monday nights in the Smokehaus office, though realistically we’re going to have to relocate while the mail order department utilizes that space.
  3. Terrine! Smoked duck breast terrines will be available in our grab&go case this weekend. A terrine is a layered preparation of meat/vegetable/fruit/et cetera contained within aspic or another gelatinous solution. Our smoked duck terrines are set with duck confit, red wine cranberry jam (with hints of anise, clove and black pepper) and sliced candied orange as a garnish, set with agar-agar. The flavor is reminiscent of a holiday meal. Serve alongside dry red wine, a very soft cheese (like Rush Creek Reserve) and a nice crusty bread or cracker.

    Sorry, I didn’t have a photo of the smoked duck terrines.
  4. Winter Village! This weekend, we’ll be at the Glensheen Winter Village, selling salumi, cheese, and cracker bento boxes, salumi, swag (t-shirts, posters, stickers, and such), and gift certificates. The Winter Village is a magical event, and one of three of its ilk going on in the area, alongside the Julebyen in Knife River and the Washington Artists’ Co-op craft sale. I am told there will also be llamas and a sauna on the premises at Glensheen. We’ll be running a gift certificate special in the month of December: buy $100 worth of gift cards, and get a bonus $20 gift card. Once, I helped a customer purchase $900 of gift cards, and receive $180 in bonus gift cards. It felt epic.Also in December: If you have purchased one of our tote bags, bring it with when you come to our shop in December and receive 10% off your order, all month long. If you don’t have a tote already, purchase one and receive 10% off your order. We’ll be running tote specials in the future.
    smokehaus tote bag
  5. Record-breaking Pigs In Space!!! We had a successful Cyber Monday here at Northern Waters Smokehaus. Our second annual Pigs In Space promotion left us with 75 new orders to fill. Pigs in Space, for those who just walked into the room, is our promotion run every Monday-after-the-fourth-Thursday-in-November which offers free shipping on online orders over $150.

 

 

That’s all, folks. Happy Friday.

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5 Things: Extra Concise Edition

I hope all of you had a great time being thankful and eating turkey. I just got over a day-long bout of stomach flu that precluded me from such festivities, and I am still quite disoriented, but the work we’re doing here is important, so I must go on.

Looking outside felt like being inside a snow globe this day.

Alright. Here we go. Five things—

Smokehaus smear campaign! The election season is over, but our smear campaign continues. Through November, any delivery or pickup order of $100 or more comes with a free Spread the Love platter (boursin cheese or salmon pâté).

We shipped out 85 orders on Monday! That’s a lot of boxes, especially this early in the mail order season. We sent out a lot of holiday hams.

Final days of our MN Early Bird Special! Ends this Sunday, November 25th, at 11:59:59 PM. 15% off orders to be shipped within Minnesota. This special applies to orders placed before this date. Shipping date is still up to you.

Cyber Monday: Pigs in Space! Just as our early bird special ends, our Cyber Monday special begins. Pigs in Space begins at 12am on Monday, November 26th and ends at 11:59:59pm — Free shipping for online orders of $150 or more. One day only; online orders only.

I need a fifth thing! This tower of boxes is a thing.
This is the first time my readability assessment has been “Good,” so perhaps groggy, reserved Ned is onto something.

Until we meet again.

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10 Things: Mail Order Edition

Mail Order Season has officially begun –for us that means our volume of shipments goes through the roof and this year we’re sending more boxes than ever. A team of about 2 turns into a team of about 10. A once quiet office turns into a loud machine of box making, choice 90s tunes, taping boxes, carefully hand-packing boxes, labeling boxes, and waving at the UPS guy as he takes our boxes into the world. Boxes are crammed in every available place – and we’re restocking hundreds daily. We’re doing everything we can to bring our deli to your doorstep, but there are some things for you to consider during this holiday season.

 

#1. Meats typically ship frozen. When ordering the larger meats, like 7 pound Hams and 4 pound Porkettas, think about the timing of your event. You may need an extra day or two for the meat to thaw before you can lovingly prepare it for your guests.

#2. We do everything we can to get your order to you as quickly as possible, but weather and UPS operational issues are out of our control. Typically, you can receive orders from us pretty quickly. For orders placed by noon Sunday-Tuesday, we ship your order the next day (if product is in stock). For those in Minnesota, we also ship on Thursdays. Food is shipped UPS 2-day so that it arrives cold on your doorstep. From time to time, Mother Nature gets in the way of the 2-day shipping timeline. And every so often UPS experiences technical issues or trucks break down. It’s so unfortunate when this happens, but we’ll be in touch with you, and happily replace an order if it arrives warm, or extend some other nicety depending on your situation. We’re here to help.

#3. Sustainability is very important to us. We understand that shipping our products across the US has a negative impact on the environment. We’re doing our part to help, and we hope you will too. Your cardboard box with our logo on it is recyclable – just make sure to take the packing tape off and dispose of it. All of our boxes are packed with a “Jean Jacket” liner. They’re soft and squishy, and biodegradable! They can be thrown out or you can take the polyfilm off the liner and compost the blue denim fibers inside. As for the ice packs, please reuse if possible. Use them in your lunch box, on a picnic, or keep in your freezer for just the right occasion. If you need to dispose, they are 100% water soluble.

#4. Give us a call when needed. We’re not robots here. We like to think we’re pretty helpful actually. If you have a question regarding an order, just give us a ring. If you’ve got a question about where your package is, also give us ring, we can easily track your package.

#5. Ordering online is the way to go when possible. Our website ordering process is very smooth. And we’re always looking for ways to add new things to the experience. When you order online, you’re more likely to get coupons emailed to you as well! 15% next order? Yes, please!

#6. Use and care of our products is now included in the yellow slip that comes in your box. If you haven’t noticed that bright yellow slip, check it out! Use and care for our products is as follows:

  • Smoked Fish – Fully cooked and ready to eat. Enjoy or freeze within 3 weeks of date on package.
  • Smoked Meats – Fully cooked and ready to eat. Enjoy or freeze within 1 week of receiving.
  • Salumi – Shelf-stable. Best kept in butcher paper, in your cupboard. Discard or eat rind, slice as needed and enjoy within 1 month.
  • Raw Sausages – Not cooked. Cook as desired, ensuring internal temperature reaches 155 degrees. Use or freeze within 1-2 days.

#7. All of our food is hand-made. We are not a factory. We are a small shop. We hand-make all of our products in small batches. The path of the product from raw meat to fully smoked to being packaged up for nationwide shipping is quite a process. We take pride in this process, and we put love and creativity into every step of it.

#8. Many people love to send our food as gifts during the holidays, but don’t send it as surprise! Since the food must remain cold, it’s good to let the recipient know it’s coming. They’ll want to grab that box as soon as it comes and move the food to their refrigerator. It’s also good to point out here, that we don’t require a signature for delivery. It’s important that the food be dropped off and received as soon as possible after drop off. If we required signatures, it’s more likely the transit time could be extended beyond 2-days, and more likely the food would become spoiled.

#9. We vacuum seal most of our smoked fish and meats. We do this for many reasons. It’s a safe way to transport food for shipping and it looks nice too! If the seal breaks during transport, you mustn’t worry, it’s still safe to eat. Only if the food arrives warm should you throw it out, and call us right away.

#10. Check out some of the newly added items in our Mail Order department! We are now selling the a 3 pound Porketta and Smoked Ham Steaks. We also kept our wildly popular Cajun Finn Kit and Northern Bagel Kit. Think of these as the perfect addition to a special occasion, or the creative alternative to a birthday cake! Find these in the “Gifts” section of our website.

Ok, that’s it for now lovely people – those boxes don’t pack themselves! Place those holiday orders soon, and remember we’re always here to help.

 

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Ready to Launch Our Biggest Deal of the Season

Some Boring Restrictions Apply

Offer valid for free shipping on orders of $150 or more using the coupon code: pigsinspace online.
Free shipping applies to regular priced items only.
Offer valid for twenty-four hours only on November 26th, 2018 and expires at 11:59pm.
Online customers must use the code “pigsinspace” to receive this discount.

Exclusion

Offer not valid on discounted items.
Offer is limited to stock on hand; offer is nontransferable and is not redeemable for cash.
May not be combined with any other discount or offer. Limit one
coupon per customer per order.


Questions?
 Contact a Smokehauser at mailorder@nwsmokehaus.com or call us (218) 724-7307

 

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From TK’s Desk: Rush Creek Reserve

When we get new, exciting cheeses in the shop, TK writes us a memo detailing how to describe it to customers. These write-ups have frequently inspired me to serve and experiment with these cheeses. Here are his notes:

Uplands Cheese Company’s Rush Creek Reserve, is a washed-rind, raw, cow’s milk cheese that is an Autumn exclusive.

As the cows begin to change their diet from the fresh pastures of Summer to the Fall and Winter hay, their milk becomes rich and silky.

Rush Creek Reserve is made to show off the rich, unctuous texture of his hay-fed milk. This delicate, soft and seductive cheese is beautifully hand-wrapped with spruce bark, then aged 60 days.

Rush Creek Reserve is made in Dodgeville, Wisconsin.
Each wheel is 12oz and is retailed for $35/wheel. They will not be cut into smaller portions.

We are fortunate to bring in this extremely seasonal and small batch cheese.. We will be getting only 16 of these wheels in from now until December.
A few words from its maker, Andy Hatch, “…savory custard, as it exudes a very soft, delicate texture with a savory, rich finish likened to cured meat…”

Since the cheese is produced in the fall and only available in November and December, it is typically served during one sitting and not stored for any extended period of time. If you do not finish the cheese in one serving, shame on you. Just kidding… Simply wrap it up in its breathable wrap and store in the coolest part of the fridge.

To properly eat this cheese, let it settle to room temperature (approximately 30 minutes of sitting out), then slice off the top rind, exposing the custard-like, soft center that has a paste-like consistency. This can be scooped out with a spoon and applied in healthy-sized portions onto a cracker, slice of bread, or any other face-stuffing vehicle.

Pair with sparkling or dry white wine (think Sauvignon Blanc, chardonnay, or a flowery riesling (German rieslings are a perfect seasonal fit). Rush Creek’s flavor also complements stone fruits, braised red meats, pates, and Smokehaus salumi (saucisson is my favorite with this, but pepperoni is also amazing).

Thanks, TK. Rush Creek Reserve is available in the deli now until it’s gone.

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A 2018 Gift Guide

 

 

All Season Fillet- 

This one is a no-brainer for me. This elegant fillet of smoked salmon showcases our Traditional flavor, Pepper and Coriander, Cajun, and Dill. It makes a stunning gift or an eye-catching party platter. To make it easier to serve your guests, score the fish diagonally.

 

Smoked Salmon Dream Box

This gift box is the perfect way to sample all our flavors of Smoked Atlantic Salmon at your next get together, or to wish someone well on their happy occasion. It’s also fun to split them up as little hostess gifts.

Salami Gift Box

Maybe it sounds strange, but salami is my comfort food. I grew up taking salami sandwiches with me to school, sneaking into the refrigerator late at night to steal a few pieces of rolled up salami, and watching my dad trouble deli workers for perfectly cut salami – “paper thin! I want to be able to see through it!”. Our dry-cured salumi is the elevated version of what I remember as a kid. I simply can’t show up to a family gathering without salumi – it’s the blessing and curse of being a Northern Waters employee. This gift box includes 3.5 lbs of dry-cured salumi from our shop – a feast fit for even the most sophisticated snacker. 

 

An Extra Hygge Box 

This curated box is filled with the best of the historic Dewitt Seitz Marketplace. You’ll find some of our most popular products like salumi, traditional salmon, and Castel Vetrano olives – in addition to products from Amazing Grace Cafe, Hepzibah’s Sweet Shoppe, and the Blue Heron Kitchen Co. It’s the perfect spread for your next gathering or the homesick Duluthian. 

 

 

 

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5 Things

Today I feel as though a veil has been lifted from my eyes. As I wandered the three levels of NWS HQ, observing and probing my co-workers with questions about the tasks at their hands, I realized that the small company I began working for nearly five years ago, and the small spaces I have haunted for the same amount of time are expansive and dynamic and chaotic enough that they can still surprise me. Today, I’d like to talk about my impressions and interactions while floating about pestering my co-workers, then hit you with some good ol’ advertisement. Let’s go floor by floor:

  1. 3rd floor: I entered the office and immediately saw two new faces hard at work. I haven’t even caught their names yet, they were so embroiled in their work, digging out items from the deep freeze, vacuum-sealing chunks of salmon, and taping shut fully packed boxes. The mail order department processed 87 orders this week alone, and they are still just at the foot of the mountain that is our holiday mail order season.
    Frozen bison buddies destined for insulated boxes

    The surroundings toe the line of order and chaos. Zip-tied bundles of flattened boxes are piled high in canted and zigzagging stacks top a labyrinthine arrangement of shelves. The wall of product label sticker spools is functional, if disorganized.

    This week, twenty pallets of recycled denim box-liners were delivered to DeWitt-Seitz and our off-site storage area. 4ish- by 3ish- by 6ish-foot boxes of them are stacked in the office, and various corners of the floor. We have even requisitioned a room down a winding path of hallways that I had not travelled before I began researching this week’s blog to stack our boxes and liners, which is filled to the ceiling/skylight.

    This is not my first Winter here. I know what to expect. It still struggle to imagine the extent of the activity that will occur in this small office suite over the next month-point-five.

  2. 1st floor: Upon entering the deli, I was asked to join a mini-band. Unsure exactly what that entailed, I withheld my decision and awaited their explanation. A mini-band, it turns out, is a band of individuals of any size which specializes in small instruments: mandolin, “tiny drums,” jaw harp, ukulele, kazoo etc. I was recruited as the hypothetical toy piano specialist. We probably would have had a song written within minutes had a line of customers not appeared. The future of the band is unclear, but it feels good to be exposed to these sorts of ideas on a regular basis.
  3. Loading dock: Pine bough is easily one of the best scents in the entirety of olfactory stimulus, and this week is the transition time into Winter decorations at DeWitt-Seitz Marketplace, so walking through the loading dock behind our shop (a roughly one-hundred times a day occurrence) has gone from mundane task to repeated entanglement with the Sublime. Right outside of our backdoor there is a stack of wreaths. I hope they hold off on hanging those wreaths a few days longer at least, because I don’t want to be the weird guy sniffing them once they have been hung.
  4. Basement: When I made it down to the basement, the production team was setting up to handle a massive volume of cabbage. In less than two hours, they told me, they’d have begun the pickling of 150 lbs of sauerkraut. Three of them divided up into one cleaner and two cutters.
    Cutters cut, cleaners clean.

    In my assumed mode of fascination, I asked, “what do cutters do?”
    “They cut,” was the curt response. “Would you like to know what the cleaners do,” they followed up.
    I bit.
    “They cut too.”

    After a good laugh at my foolishness, I learned that before the cabbage is cut, salted and left to pickle, the heads are thoroughly cleaned so that there are no contaminants in the mix or on the cutting boards. Sauerkraut pickles for a month before it hits our shelves and sandwich line. Our kimchi ferments for a week before we package it.

    Also in the basement, I found the mop closet still under construction, and snapped a photo.

    There are many lessons to be learned in the smokehouse proper, as the folks working down there have countless hours of hands-on experience creating the amazing food we sell.

    I also found a few purple tomatoes among the heirlooms. Purple is my favorite color, so this pleased me.

  5. Good ol’ advertisin’: There is a new mail order porketta option available this season. Previously, our porketta was available online in whole 4 lbs increments. Now it is available in 3 and 4 lbs increments. This is great for those who are shopping with a budget, or simply don’t have quite as many mouths to feed. Our porketta has been featured in Bon Appetit magazine and has been featured on many of my daily sandwich creations lately. It is simple to work with but highly versatile, made with the highest quality berkshire pork, seasoned to perfection and slow-roasted in the smoker.For a very limited time, we have smoked ciscos in stock. If you’ve been craving them, stop in this weekend, because they go fast.

    One final note before you go: Monday, November 19th is the last day of our mail-order turkey special. Any purchase of a whole turkey breast made by Monday will come with a free 8oz tub of crayo.

Catch you next week, Thingerinos.

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5 Things That Happened at NWS

Days in the deli have slowed down, but life at the Smokehaus have not been boring.

  1. We’re making a whole lot of food! This week our production team roasted 500 lbs of porketta, prepared 120 each of pepperoni and saucisson sec for curing, and started 480 lbs of ham on a 5-7 day brine cycle. A great deal of that meat already has a home among our mail order queue, and what’s left of it will likely fly off our shelves by the end of December’s month-long grocery rush in the shop. Pigs fly at Northern Waters Smokehaus.
  2. Sandwich Lab! I already leaked one Sandwich Lab secret here, so I’m going to hold tight to the juicier details, but once all of the voting, calculating and deliberating is complete, y’all may be in for some fantastically mouthwatering experiences at our little deli.
  3. Our Winter catalog is complete! I had previously lied and referred to it as a Fall/Winter catalog and a Fall catalog. Whoops. Regardless, it is out and it looks great. Watching the design and marketing teams develop it was really cool. So much care and attention to detail went into presenting our awesome food and history to you. I am super proud of my coworkers. NWS cookbook, here we come! Catalogs are available upon request.
  4. Hidden Falls cheese is in season! Hidden Falls is a creamy sheep’s and cow’s milk cheese from Shepherd’s Way Farms in Nerstrand, MN. It has citrus and wildflower qualities present in its flavor, and notes of woodsy mushrooms. Accompany it with honey and seasonal fruit, or pair it with our salumi, but whatever you do, do it quickly. Hidden Falls is only available between October and December.
  5. It’s our birthday month! Northern Waters Smokehaus is a Scorpio. Actually, our birthday might even be today. I’m like 90% certain it falls between November 8th and 12th. I really need to step up my research game. We have had a pretty great year as a company. We’ve had a segment filmed for the Travel Channel, we have an awesome staff, the books show growth from last year, we released our first official product catalog, we threw a sweet party/afterparty combo in September, and we have felt a ton of love from our community, our regulars, the tourists (food- and otherwise), and our online network. Eric, Lynn  and the rest of us are so darned proud of this 20-year old deli and we are so darned proud of them. Thank you, reader, customer, friend, for supporting this business.

That last sentence was a better closer than this one is.

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A Practical Guide to Northern Waters Smokehaus: Add-ons, part 1

Sandwiches, for us, are serious business. Each sandwich on our menu has hours of R&D associated with it, and there is no true B.Y.O. option on our menu. Preferences aside, let’s just say each sandwich is the perfect version of itself.

But perfection is an illusion. What use is the platonic ideal Pork Loin D-Luxx when your palate yearns to transcend? I’ll rephrase: Our sandwiches are really good, but when it comes to flavor, there is always room for strategic enhancement. Here are some tried-and-true NWS sandwich add-ons that have fun names.

Jean Jacket Cilantro and sriracha. The name comes from a dream about a gorilla wearing a denim coat. The flavor is bright and spicy. This will keep you warm on a crisp fall day. This is the classic Smokehaus add-on: So good, it is already on several of our sandwiches. Try it on the Cajun Finn, Cold Turkey, or Gorilla.

Woolrich — Basil and sriracha. Not just for those with cilantro aversion. This is an even brighter take on the Jean Jacket. Try it on a Salami Dewitt-Seitzer, MN Pulled Pork (Friday’s special), or anywhere Jean Jackets are good. My second-favorite part of this add-on (after the taste) is how it relates to the previous and following options.

The Full Bemidji — Cilantro, basil and sriracha. A Jean Jacket over a Woolrich. For those who want to fully awaken their sinuses while enjoying their sandwich. This goes on most sandwiches I make for myself. It’s important to layer in these Winter months. Try it on a Northern Bagel or a Purple Range.

Honey — No fancy name for this one. Ask for honey on your Hedonist or Gorilla. If we have it on the line, you shall have it on your sandwich. Honey compliments the sweetness of our ham and mustard quite well.

Split-Finger — Originating from a modification to the Clubhaus (formerly the Thursday special, now a full-time menu item) called the Split-Finger Fastball. If you order a sandwich “split-finger,” we’ll substitute a healthy swipe of crayo on one slice of bread, mayo on the other, and Jean Jacket for the standard condiments. Clubhauses and D-Luxxes revel in this substitution.

The Bret –– There’s no button in our P.O.S. that says “The Bret,” and neither Bret nor myself probably came up with this add-on, though I can’t specifically remember when it entered my life. Once, I told my friend Bret he should have his Cajun Finn with a Jean Jacket and pickled ginger, and afterward he told me it was the best sandwich he has ever had and orders it that way every time he comes to the Smokehaus, so I have decided to name a Cajun Finn with a Jean Jacket and pickled ginger “The Bret,” and you should definitely try it.

And now for something totally new:

The Wet-suit — Quick pickles and cheddar cheese. Slippery wet sweet and tangy quick pickle slices and a sharp cheddar barrier. This is the most recent sandwich slang we are trying to introduce to the world. In fact, the first time I heard about it was this previous Tuesday at our annual Sandwich Lab. Try this on a Pork Loin D-Luxx or a Clubhaus.

Conclusions are challenging, so I’ll keep it simple and conclude that you should try these additions out, if they sound good to you. I am so hungry.

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5 Things

  1. Mail order crayo special! Are you a fan of our maple sage smoked turkey? How about our crayo? November 1st through 19th, any mail orders including a full turkey breast will receive a free 8oz tub of crayo. Perfect for all of your leftover turkey needs.crayo sandwich
  2. More pop-ups are upon us! We love doing pop-ups and sharing our food at our favorite local businesses. Last night we were at Bent Paddle serving Italian sausage with peppers and beer brats with kimchi, hoisin and sriracha. Wow. Writing that just made my mouth water.
  3. Sandwich Lab! Sandwich Lab is taking place Tuesday, November 6th. Sandwich Lab is a yearly meeting in which we refine our sandwich making techniques and share our personal creations for review and possible inclusion on the menu. We encourage our full staff to attend, so we’ll be closing the shop at 5pm on that day.
  4. New mop closet! Just when I thought I could stop writing about our series of renovations, we decided to tear down our mop closet and build a new one from the ground up.
  5. My favorite breakfast! Positively 3rd Street Bakery
    Oatmeal Day Bagels, ripe avocado, and NWS Maple BreakfastSausage. Cook the sausage however you prefer—I do mine at medium heat on a cast-iron pan and let the sides of the links caramelize. Toast the bagel. Spread avocado on the bagel. Cut the sausage lengthwise and form as many open-face sandwiches as you can manage. Total prep time is under 10 minutes. 1 avocado, 2 bagels and 4 links of sausage make breakfast for two. Serve with a glass of orange juice, raspberries and blackberries, because that’s what I would do.