Originally posted January 2015 More from The Creative Cooking Course (as excerpted in Mr. Big Food’s “The Big Food Manual and Survivalist Flourishing Guide”)… . “Although this recipe comes from the Province of Touraine in France, it is highly popular in southern America among the Louisiana French. Sausage Lyonnaise, an excellent breakfast or supper dish, is made
Mr. Big Food is frying up some Homemade with Sage Sausage (recipe) and I have two slices of Vanočka (recipe) warming up in the toaster oven. Hope your day is starting off well.
This comes in at #4 for 2019. It was originally posted in 2012. In the event that you are curious, in 2018 it was #1; 2017, #2; 2016, #10. 2016 was the year of its first appearance in the Top Ten. The power of Pinterest! The recipe is here, though SueK, you’ll need to get
“Although this recipe comes from the Province of Touraine in France, it is highly popular in southern America among the Louisiana French. Sausage Lyonnaise, an excellent breakfast or supper dish, is made from smoked sausages called andouille (pronounced “ahn-dou-i”), a well-known variety in Louisiana and various other southern locations. This highly seasoned smoked sausage is often added
This is a reformatted repost from January 2012. For more discussion of this soup– the WINNER in our 2012 Fall & Winter Soup Contest– see here. [Update. Link doesn’t exist b/c I’ve scheduled it to repost tomorrow. So come back tomorrow for a full description of this soup– a winner!]
Following up from yesterday… . Each of those logs weighs one pound. Each is wrapped in Saran Wrap with three logs per freezer bag. They are curing in the Bunkhouse fridge and this evening we’ll put them in the deep freeze. All told we made 22 pounds of four varieties– more of the A-S-F than
This morning, over coffee, Mr. Big Food and I planned our day. Dogs– all of them– behind the range for their run. “Would you make French toast?” Mr. Big asked. Delighted. Dash of nutmeg and it was delicious. SEC Nation and ESPN are both in Atlanta today so tele-vision on in the kitchen as we
Sausage Making Saturday! We made and froze 7 pounds of this sage sausage last weekend. More detailed instruction on how to roll out the sausage logs here. Waring Pro meat grinder– highly recommended my Mr. Big Food– here. HOMEMADE SAGE SAUSAGE Makes 2 lbs, easily multiplied 2 lbs ground pork 2 tsp ground sage 1
I am sure I’ve posted the recipe for Homemade Maple sausage before but here you have it again. Last weekend we made and froze 10 pounds. It’s an excellent breakfast sausage, and adds a subtle touch of sweet to a savory ground-meat casserole. Be sure to use REAL maple syrup. See here for more detailed instructions
As I mentioned, Saturday was Sausage Making Day. Mr. Big Food had about 25 pounds of various cuts of pork. And we have a meat grinder. You can have one, too! You, too! can make your own sausage. I am not a particularly good meat grinder sales person. But this is a true statement: I
These are the sausages we made the other week. I completely spaced out taking a photograph of them after they’d cooked in the slow cooker with sauerkraut and apple. We took the dish to the tailgate and it was a BIG hit. Folks liked the concept of knowing what is actually in sausage! From honest-food.net,
Now, before all y’all get your knickers lederhosen in a knot, we know the word is eintopf with an ‘f’ not an ‘e’. Apparently the person who entered this recipe in whatever crappy old cookbook Mr. Big Food found it in did not know this– he or she might even have though she was correcting
This is good. Mr. Big Food made this for Saturday breakfast. He used Homemade Pennsylvania Dutch Sausage. This morning I sliced up the leftovers (about half of this dish), laid the slices on the tray in the toaster oven, and reheated it at about 300° for 15 minutes or so. A smaller portion would be
Hearty, easy meal for a chilly winter night’s supper! Serve with Scratch Green Chili Cheese Sour Cream Cornbread (easier than it sounds). SAUSAGE AND PINTOS Serves 6 1 lb link sausage (preferably homemade—see recipes in this section) 1 large onion, chopped 1 bell pepper (any color), chopped 15 oz can pinto beans, drained 8 oz
with Creative Cooking Duchess Potatoes and Artichoke Hearts Elegante More from The Creative Cooking Course (as excerpted in Mr. Big Food’s “The Big Food Manual and Survivalist Flourishing Guide”)… . “Although this recipe comes from the Province of Touraine in France, it is highly popular in southern America among the Louisiana French. Sausage Lyonnaise, an
Garden fresh sage, scallion tops & fennel seeds, waiting to be chopped fine Cooking apples and scallion whites, heated Combine all ingredients This is the one I’m most anxious to try. He have six pounds.I should note that in addition to the Wolf Boar, Currywurst and this, we also made four pounds of Maple sausage
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