You are here: Home / sausage Good time of year for soup, don’t you agree? Put a bunch of good things in the slow cooker in the morning. Turn it on low. Come back hours later. Add a biscuit or roll and you’ve got a good hearty supper. SAUSAGE GREENS SOUP Serves 6 1 egg, beaten2 Tbsp milk¼ C fine dry
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This is the sausage that went into the Leftover Christmas Ham Loaf. HOMEMADE ONION THYME SAUSAGE 10 lb ground pork meat3 ½ oz (½ C minus 1 Tbsp) curing salt (like Morton’s Tender-Quick or Sugar Cure)2 oz (¼ C) onions, chopped fine (or more, to taste)1 Tbsp coarsely ground black pepper1 Tbsp ground thyme12 oz
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Based on what folk are looking at here at Big Food etc. here today, I’m thinking people are getting ready to cook up a storm! Seventy-percent of the viewed posts are recipes! Here’s one that’s gotten a lot of attention the last few days: Recipe: Creative Cooking Sausage Lyonnaise with French Mustard Published on January 17,
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SAUSAGE GREENS SOUP Serves 6 1 egg, beaten2 Tbsp milk¼ C fine dry bread crumbs 1 lb bulk Italian sausage (preferably homemade)Non-stick cooking spray2 15 oz cans Great Northern beans, drained2 medium carrots, peeled and cut into ½ inch cubes2 medium tomatoes, chopped½ C onion, chopped2 cloves garlic, minced1 tsp dried Italian seasoning, crumbled½ tsp
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A perennial favorite when we make sausage. Recipe: Homemade Pennsylvania Dutch Sausage Published on February 7, 2012 Photo documentary of sausage making Sunday here. There was some adjustment to this recipe as well. We prepared the meat and spices as instructed, but then measured out 1 pound logs to cure 24 hours and freeze. “Strongly spiced pure
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Recipe: Creative Cooking Sausage Lyonnaise with French Mustard Published on January 17, 2015 by Marica | Edit 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
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It’s Marica Cooks Monday! The concept of a broiler meal is amazing. Things go in the broiler pan, things go on the broiler rack, all the things are broiled and then you eat. This recipe has a bit of prep in that you have to cook the corn. I also used fresh sweet potatoes so
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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
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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.
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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
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“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
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Homemade chorizo, naturally. Recipe here.
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20+ lbs. Good to go for a few months.
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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!]
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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
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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
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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
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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
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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
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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,
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