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| Missing frozen foods like...; and hot dogs/sausages | |
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| Topic Started: Jul 15 2011, 02:53:21 PM (1,080 Views) | |
| Kuningan | Aug 27 2011, 07:39:07 PM Post #21 |
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True Blue Mate
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It was delicious! My favorite of the 5 kinds we made was the garlic but Mr Kuningan liked the breakfast best. We made one called Chaurice which is a Louisiana 50% fat sausage...I was very squeamish about that amount of fat but have to admit it is some kind of succulent. I'm considering a sausage and chicken gumbo with it, or red beans and rice. I'll post the recipe on the main page too. Here's the b-fast sausage recipe. 2lbs pork butt 1/2 lb pork fat Combine and grind to desired consistency. We just asked the butcher to give us a 25% fat mix and he's learned to grind it to a coarser consistency for us since we don't want pork pulp/mince but ground pork. 2 tsp kosher salt 1 1/2 tsp ground black pepper 2 tsp sage 2 tsp thyme 1/2 tsp rosemary 1 tbls light brown sugar 1/2 tsp ground nutmeg 1/2 tsp cayenne 1/2 tsp red pepper flakes Form in to rounds and refrigerate. Use or freeze within one week. Saute over medium heat until cooked through - approx 10-15 min. |
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| heluvsme | Nov 14 2011, 03:54:28 PM Post #22 |
Chinwagger
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I understand lol And usually I prefer the real thing as well, but there are certain recipes where only Cool Whip will do because of the consistency. For example, I have a fruit salad that I traditionally make for the holidays that turns into soup if you use real whipped cream. |
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6:27 PM May 22