© 2025 Jones Dairy Farm. All Rights Reserved.

Chef Kate’s Recipe Spotlight: Sausage Stuffed Crust Pizza

Tantalize your taste buds with this slam-dunk recipe for Sausage and Cheese Stuffed Crust Breakfast Pizza. It’s sure to impress, easier to make than it looks and perfect for your next family gathering. 

Jones Corporate Chef Kate Lulloff spotlights one of our signature sausage products, All Natural Little Pork Sausage Links, made from only pork, salt, spices and a natural casing providing the perfect sizzle and snap.  However, feel free to use your favorite Golden Brown fully cooked links too…just thaw them first and the time in the oven will take care of the rest. This breakfast pizza is sure to become a fan favorite for breakfast, brunch or breakfast-for-dinner any time of year.

Watch Chef Kate’s most recent Morning Blend appearance.

Philip Jones Appointed to Académie Brillat-Savarin Board of Governors

Jones Dairy Farm Chairman and CEO Philip Jones was recently appointed to the Board of Governors of The Académie Brillat-Savarin, a committee founded by the Chaîne des Rôtisseurs, the world’s oldest international gastronomic society. Philip is one of only ten Governors.

The original mission of the Académie Brillat-Savarin was to encourage a technical and detailed understanding of foods, their preparation and effect on the senses. The Académie is composed of Chaîne des Rôtisseurs members who are either involved in preparation of foods or its production, food critics, educators, writers, and scientists as well as gastronomes and connoisseurs dedicated to promoting education and enjoyment of fine food.

Named after Jean Anthelme Brillat-Savarin, who, as the author of The Physiology of Taste, gained fame as an epicure and food lover, effectively founding the whole genre of the gastronomic essay.

The appointment of Philip to the Brillat-Savarin Board of Governors is well deserved. As a food industry leader, Jones, who is also a Paris trained chef, has had a distinguished and highly decorated culinary career. At The Culinary Institute of America (CIA), Philip was a member of the Society of Fellows and is currently on the Board of Trustees of the college. Philip also serves on the Board of Directors of the North American Meat Institute (NAMI) and was honored with NAMI’s Edward C. Jones Community Service Award in 2014, an award named after his grandfather. In 2017, Philip was elected to the Wisconsin Meat Industry Hall of Fame for outstanding lifetime contributions to the meat industry.

In 2020, Philip was inducted into the American Academy of Chefs (AAC) as an Honorary Fellow (HAAC) and received the Presidential Medallion from the American Culinary Federation (ACF) in 2021. More recently, Philip received the prestigious Antonin Carême medal and will be inducted into The Honorable Order of the Golden Toque in June.

“Having conducted my early formal culinary training in Paris, it’s an incredible honor to be appointed to this particular Board of Governors that is not only comprised of some of the world’s best chefs and culinarians but also pays homage to Jean Anthelme Brillat-Savarin,” said Philip.

More information about The Académie Brillat-Savarin is available at: https://usa.chainedesrotisseurs.com/pages/74/lacademie-de-brillat-savarin.html

The Best Ways to Cook Sausage and Eggs

For more than 130 years, Jones Dairy Farm has been making all natural breakfast sausage based on our original family recipe. Although there’s nothing better than a big breakfast on a lazy weekend morning, sometimes you’re also looking for a convenient and tasty breakfast option on busy weekdays too.

Chef Kate Konen demonstrates her favorite ways to perfectly cook Jones Golden Brown Sausage links and patties like a pro. Besides being all natural with no artificial additives or preservatives, Jones Golden Brown Sausages are fully cooked, making preparation a breeze – whether you pan fry on the stove, microwave or use an air fryer.  

The Best Ways to Cook Sausage

Technique: Air Fryer

Instructions: Cook from frozen at 375°F for 8 minutes.

Ideal For: Small batches and sausage that’s crispy on the outside and juicy on the inside.

Technique: Microwave

Instructions: Cook from frozen on a paper towel at 50% power for 1-2 minutes. For poultry varieties, Chef Kate recommends wetting the paper towel.

Ideal For: Busy mornings when time is scarce.

Technique: Pan Fry

Instructions: Cook from frozen over medium heat, turning occasionally for about 8 minutes. For poultry varieties, add 2 tablespoons of water and cook for 4 minutes.

Ideal For: Larger volume and cooking for your personal preference for crispiness.

Since sausage and eggs are a classic breakfast combo, Chef Kate also shares the best way to make the perfect scrambled eggs.

Chef Kate’s Tips for the Best Scrambled Eggs

  1. Crack eggs into a bowl (2-3 eggs per person)
    • Tip – Always crack eggs on a flat surface. Cracking on the edge of a bowl can force shell pieces into the egg.
  2. Heat skillet over low-medium heat and add 1 tablespoon of butter for every 3 eggs.
  3. While butter is melting, whisk eggs vigorously for about a minute.
    • Tip – Whisking quickly will incorporate air and volume to ensure your eggs will be fluffy.
  4. Pour eggs into skillet and allow 1-2 minutes for eggs to begin cooking.
  5. Using a rubber spatula, scrape the eggs from edges to center, working your way around the pan.
  6. Continue doing this and have patience!
    • Tip – Cooking at a low temperature will ensure the eggs remain a silky texture.
    • Tip – Cooking at a high temperature will make your eggs taste “eggy” and heavy.
  7. When eggs appear cooked (they have a large curd) but still slightly glossy, drizzle 1 tablespoon of heavy cream and mix.
    • Substitution – any type of milk can be used instead of heavy cream.
  8. Allow cream to heat with the eggs for about 30 seconds, folding continuously, and then remove from the heat.
  9. Eggs should be shiny and fluffy.
  10. Season with salt and pepper to taste.
    • Tip – always season at the end. If you add salt while cooking, the salt will draw moisture out of the eggs and is more likely to make them dry.

Watch Chef Kate’s “How to Cook Sausage & Eggs Like a Pro” segment

Debut of Philip & Friends in the Farmhouse

As a trained chef and food enthusiast, Philip Jones has always had a knack for cooking. He has also enjoyed sharing his love of cooking with family and friends. This passion for sharing his culinary talents led to the creating of a new video series called Philip & Friends in the Farmhouse. Each segment features Philp collaborating with chefs and food enthusiasts from around the US in the historic Jones Farmhouse kitchen in Fort Atkinson, Wisconsin, the original location on the Jones property where Jones Sausage was first produced.

In the inaugural video, Philip invites William Wall, a friend and charter fishing boat captain from south Louisiana, to pass along his intimate knowledge of authentic creole cooking. Although not a professionally trained chef, Will learned how to cook at a young age from his family, and like many of his fellow Louisianans, takes great pride in many creole recipe favorites.

For the first edition, Philip and Will take on a traditional Shrimp Creole, a Louisiana comfort food that’s simple to make and has beautiful eye appeal. The secret ingredients include Louisiana hot sauce along with Jones Hickory Smoked Ham and a garnish of Jones Dry-Aged bacon. In later episodes, Philip and Will also will share recipes for Red Beans & Rice and Crawfish Fettuccine.

Philip & Friends in the Farmhouse segments will air on the Jones Dairy Farm website and on Jones Dairy Farm social channels. Additional friends joining Philip in the Farmhouse kitchen will be announced at a later date.

Chef Kate’s Recipe Spotlight: Portable Pinwheels

Whether you’re trying to eat better in 2023 or seeking a new idea for your kid’s lunchbox, a pinwheel rollup sandwich is an easy to make and fun to eat treat for all members of the family.   

Jones Corporate Chef Kate Konen demonstrates how to make two versions of this simple, flavorful alternative to a traditional sandwich starring Jones Canadian Bacon. One version is kid-friendly and the other geared more toward an adult palate.

Both of these no-bake pinwheels use fresh ingredients and are super adaptable for special diets (e.g., gluten-free, low carb, etc.) as well as picky eaters.  Pinwheels are perfect for after school snacks, game day and parties too! Click here to see Chef Kate’s most recent Morning Blend appearance.

Featured Recipes: 

Mediterranean Pinwheels with Canadian Bacon

Canadian Bacon and Apple Pinwheels  

Jones Dairy Farm Sends 15,000 Pounds of Meat for Hurricane Ian Relief

Jones Dairy Farm sent a truckload of their best known meat products to Southwest Florida to help the communities still struggling to rebuild after Hurricane Ian made landfall as a destructive category 4 hurricane west of Fort Myers, Florida, on September 28, 2022.

The donated food includes all natural sausage, dry-aged bacon, uncured turkey bacon, and naturally smoked Canadian bacon and ham. In total, 18 pallets of food weighing more than 15,000 pounds were provided.

The food was donated to the Harry Chapin Food Bank of Southwest Florida, an organization that already fed a quarter of a million people each month in a five-county area that includes Charlotte, Collier, Glades, Hendry and Lee Counties prior to Hurricane Ian. Unfortunately, the food bank’s coverage area comprises a number of the hardest hit Florida cities impacted by the storm including Fort Myers, Naples and Cape Coral.

According to the food bank’s website, the organization has received more than 6.1 million pounds of food, already distributed nearly 4.3 million pounds of food and is working with more than 115 partner agencies in response to Hurricane Ian relief efforts. The food bank is named for the late singer-songwriter Harry Chapin, who gave the proceeds from every other concert he performed to the cause of fighting hunger.

“Donating food to people in need, no matter where they are located, is nothing new for our family or our company,” said Jones Dairy Farm Marketing Manager Lisa Caras, a 7th generation Jones family member. “Jones already donates meat on an ongoing basis to local Wisconsin food banks throughout Wisconsin, and has donated food, when possible, in the aftermath of notable storms such as Hurricane Katrina in New Orleans and more recently Hurricane Harvey in Texas. The Florida market has always been supportive of our business and this was an easy way we could give back to show our appreciation during this extremely difficult time.”

In addition to the food donation, W&A Distribution Services, Inc., a custom transportation and warehousing services company also based in Fort Atkinson, Wisconsin, provided the semi-trailer and coordinated the shipment of food at no charge.

Celebrating the History of the Jones Yellow Barn

Jones Dairy Farm commemorates the 100th anniversary of the historic Jones Yellow Barn, built on the company’s current property in Fort Atkinson, Wisconsin, in 1922, by hosting the “Jones Yellow Barn Centennial Celebration” on Saturday, September 17, 2022, from 11:00 a.m. – 4:00 p.m. A limited number of tickets are available at $25.00 per person, with all proceeds from the event benefitting local youth agriculture scholarships.

According to Jones Dairy Farm Chairman and CEO Philip Jones, the two-story, gothic roof structure affectionally known as the “Yellow Barn” because of its distinctive butter yellow color, is the reason why the meat manufacturer has “dairy farm” in its company name. Although run separately from its internationally known meat business, Jones Dairy Farm also was home to a working dairy farm until the mid-1980’s.

The yellow barn was built along a wide bend in the Rock River about a mile southwest of Fort Atkinson by W.D. James, founder of The James Manufacturing Company. Mr. James, who bought 80-acres from the Jones family around 1919 to establish his own dairy farm, is best known for creating “The James Way” that’s still synonymous with innovative dairy farm equipment today.

State-of-the-art for its time, the yellow dairy barn was built with two interior silos and a single exterior silo, and equipped with the latest James Way ventilation, support columns, stanchions, stall fittings, drinking cups, mangers, and litter removal systems. Shortly after W. D.’s death in 1948, the farm, including the Yellow Barn, was sold back to the Jones family which operated the property as a dairy farm and swine breeding operation until 1985.

With the Jones Yellow Barn turning 100 this year, the company decided to pay homage to the historical site by hosting a five-hour community event bringing together food, entertainment, agriculture and education. The price of admission to the Jones Yellow Barn Centennial Celebration includes:

“The 100th anniversary celebration provides the perfect opportunity to showcase our beloved yellow barn to the local community, commemorate its historical significance to the dairy farm industry, and support the next generation of agriculture leaders in our area,” said Mr. Jones.

The Jones Yellow Barn Centennial Celebration begins at the Jones Market located at 601 Jones Avenue in Fort Atkinson. Hayrides to the barn leave every 15 minutes. Click here (www.shopjonesmarket.com) for more information about the event or to register online for a specified time slot.

Jones Dairy Farm, Fortrans partner to Bring Truckload of Food To Wisconsin

After a nearly 900-mile journey, a 53-foot refrigerated semi-trailer with a precious cargo of donated food from Jones Dairy Farm arrived at the Second Harvest Foodbank of Southern Wisconsin distribution center located outside Madison with equal parts anticipation and appreciation.

The cargo included 19 pallets of donated food weighing more than 35,000 pounds and included important staples like brown rice, black beans, frozen carrots, garbanzo beans, quinoa and sunflower seeds. Although the ingredients were being phased out of production by a Jones subsidiary business located in Delaware, Jones felt it was important to donate the food locally in Wisconsin.

“Having been part of the southern Wisconsin community for more than 130 years, Jones Dairy Farm has always looked for opportunities to help out our neighbors through monetary support and product donations whenever possible,” said Jones Dairy Farm Marketing Manager Lisa Caras, a 7th generation Jones family member. “Although this truckload of food is particularly noteworthy because of the size, types of ingredients and overwhelming demand right now, we understand the need to help fight food insecurity is ongoing which is why we’ll continue to donate food to Second Harvest, and other local food banks, on an ongoing basis.”

As southwestern Wisconsin’s largest hunger-relief charity, Second Harvest Foodbank of Southern Wisconsin meets nearly one million requests for help each year. In the coming weeks the large food donation by Jones will help support approximately 125,000 people in 16 counties throughout southwestern Wisconsin who rely on Second Harvest’s network of partner agencies and programs for food assistance.

“We are incredibly grateful for this very generous donation,” said Janet Simon, Second Harvest chief strategy and development officer. “Unfortunately, large donations like this are down, and the need is up because of high inflation and other economic factors. This nutritious product will be a welcome addition to the tables of the families we support in southwestern Wisconsin including Fort Atkinson.”

Another Fort Atkinson-based business that played an integral part of this food donation story was Fortrans, Inc., a family owned and operated truckload carrier specializing in temperature controlled freight. Fortrans provided the semi-trailer and coordinated the shipment of the food at no additional cost to Jones or Second Harvest. Factoring in the costs associated with trucking transportation in today’s economy, Fortrans contribution to the project was substantial.

“The entire team, from our operations manager to the driver, was thrilled to support the food donation and help as many local families as possible,” said Bob Leslie, President, Fortrans. “The spirit of this project brought a good feeling to many throughout our organization.”

Jones Dairy Farm is also an important contributor to the Fort Atkinson Food Pantry. The company has provided the pantry’s operating space, rent free, for the past 30 years, and also donates food items on an ongoing basis.

The Best Breakfast Casseroles You Should Try Now

Casseroles have always been a crowd favorite here at Jones. That’s why we’re sharing a number of our most searched breakfast casseroles that are sure to add comfort and ease to your morning meal. 

The casserole recipes run the gamut from Mexican Lasagna and a Hawaiian-themed Benedict to a duo of delicious cheesy sausage bakes. Best of all, these crave worthy casseroles all feature the goodness of either Jones All Natural Sausage, naturally smoked Canadian Bacon, or Dry Aged Bacon.

“Casseroles are back in favor for so many reasons,” said Jones Marketing Manager Lisa Caras. “The one-pot meals are easy to make, allow you to clean out your pantry and fridge, smell great when they’re in the oven, and are enjoyed by the entire family, even kids. They are especially warm and comforting during the winter months and can be served for any meal.”

Here are links to the casseroles along with the Jones Product(s) featured in the recipe:

1. Fully Loaded Cheesy Breakfast Casserole (Roll Sausage and Dry Aged Bacon) 
2. Cheesy Potato and Sausage Casserole (Fully Cooked Chicken Sausage Links)
3. Mexican Lasagna Breakfast Casserole (Dry Aged Bacon)  
4. Southwest Tortilla Breakfast Casserole (Roll Sausage)
5. Canadian Bacon and Broccoli Casserole (Canadian Bacon)
6. Hawaiian Benedict Breakfast Casserole (Canadian Bacon)

Try one or all of these casseroles and be sure to rate the recipe or write a review.

Updated Recipes August 2023

Philip Jones Receives Prestigious Honorary Fellowship to The American Academy of Chefs

Philip Jones, past president and current Chairman of the Board & CEO of Jones Dairy Farm, was inducted into the American Academy of Chefs (AAC) as an Honorary Fellow (HAAC) at the American Culinary Federation (ACF) National Convention held recently. Founded in 1955, the AAC is the prestigious Honor Society of the ACF and includes nearly 700 chefs and culinary educators.

An Honorary Fellowship in the Academy is bestowed upon deserving individuals in recognition of their dedication and service to the culinary profession, as well as for their enhancement of the culinary arts through their unique accomplishments. Only individuals of exemplary character are considered, and the National Academy Chair may approve no more than six candidates per year for this honor.

Philip trained to become a chef at La Varenne, a well-respected French cooking school. Following his experience in France, Philip moved back to the United States where he worked for more than 10 years as a professional chef at a number of restaurants across the country.

In 1991, Philip joined Jones Dairy Farm and took on increasing positions of responsibility throughout the 1990’s including Manager of Maintenance & Engineering and Vice President of Product Development. He became President of the Jones Dairy Farm on September 1, 2001, and held it until August 31, 2021, and still assumes the role of CEO and Chairman of the Board. Philip also is president of the company’s three subsidiary businesses, including Ralph and Paul Adams, Inc., Habbersett Inc., and Sunshine Burger & Specialty Foods, LLC.

Philip currently serves on the Board of Trustees of The Culinary Institute of America and the Board of Directors of the North American Meat Institute (NAMI) and was honored with NAMI’s Edward C. Jones Community Service Award in 2014. In 2017, Philip was elected to the Wisconsin Meat Industry Hall of Fame for outstanding lifetime contributions to the meat industry.

Philip was nominated for the honorary fellowship to ACC by Chef Mark G. Wright, CEC, Department Chair at Erie Community College and former Chair of the Academy.