Italian Sausage
Italian Sausage
2 1/2 pounds pork shoulder, butt portion,
trimmed and cut into large chunks
1/2 tablespoon coarse kosher salt
1 tablespoon dried anise
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons water
1/2 pound pork fat, cut into large chunks
4 garlic cloves, peeled
Put pork into a large bowl. Add salt, anise, peppers, oregano, thyme and water. Mix well to coat meat. Work seasoned pork, pork fat and garlic through a meat grinder using the disc with the largest holes, alternating ingredients as you grind. This sausage may be kept in the refrigerator for up to 5 days or in the freezer for 6 months.
Makes 3 pounds.
Absence lessens the minor passions and increases the great ones, as the wind douses a candle and kindles a fire. — La Rochefoucauld
Related External Links
Technorati Tags: sausage recipes, Breakfasts
Chuck Wagon Goulash
Chuck Wagon Goulash
Yield: 12 servings
2 pounds ground beef
1 tablespoon oil
1 large onion, chopped
1/4 cup cilantro, chopped fine
2 celery stalks, chopped
4 large tomatoes, chopped
3 jalapeno peppers, chopped
2 cans red beans, drained
1 (10 ounce) package spaghetti, cooked
1 tablespoon cayenne pepper
Salt to taste
Pepper to taste
1 tablespoon chili powder
2 cups Parmesan cheese
Brown ground beef lightly in oil; add onion and celery and cook until onion is yellow and celery is soft.
Add beans, tomatoes, cilantro, jalapenos, spaghetti and seasoning; place in a 9 x 13-inch casserole. Bake at 350 degrees F until hot and bubbly.
Grated cheese may be sprinkled over the top the last 15 minutes of baking.
We expect others to act rationally even though we are irrational. — Scott Adams
Related External Links
Technorati Tags: cowboy recipes, Beans and Grains
