Breakfast sausage
2002-07-05 17:27:00+00 by
Dan Lyke
8 comments
So what ya do![[Wiki]](/adbanners/lookingglass.png)
, is ya sneek over into your neighbor's garden and clip a couple of leaves of sage and a few stems of thyme. The pineapple sage and citrus thyme are better, but you get what you can. Then you crush up a few allspice berries and a couple of cloves of garlic, throw this in the food processor, and process. Toss in some ground turkey, and some canola oil to make up for the fact that the ground turkey is really low fat, sauté and serve. That's what ya do.
Just wear an apron if you're tempted to do what ya do in the nude.
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comments in ascending chronological order (reverse):
#Comment made: 2002-07-05 17:58:02+00 by:
meuon
I can't imagine you stealing from anyone, I am sure this is a mutual arrangement. and even thinking of hairy bearded you, fixing this with just an apron on, it made me hungry.
#Comment made: 2002-07-05 18:07:11+00 by:
Dan Lyke
Yeah, we share gardens. Oh yeah, a bunch of fresh ground pepper and a dash of salt, too.
#Comment made: 2002-07-05 19:33:09+00 by:
Larry Burton
Change the turkey to lamb and reduce the amount of canola oil and you have a pretty good sausage also. Add a couple of more leaves of sage while you are at it.
#Comment made: 2002-07-06 19:30:35+00 by:
other_todd
This is making me hungry. And we have our own herb garden, including a couple of plants too stupid to realize they're not supposed to be perennials in Massachusetts.
Of course mint is impossible to kill (at the previous house, heeding our favorite garden book's warning that it is "pernicious," we kept it isolated in a clay pot, and damned if it didn't put down runners and try to escape), and thyme is pretty durable too, but I swear that rosemary bush wasn't supposed to come back.
We've debated sausage before here at the home office, most recently when Debby reconsidered the idea of buying the meat-grinder attachment for the KitchenAid stand mixer. (No sausage horn, though. Debby will not stuff sausages, and having done it as a kid and handled those slimy lengths of casing and all the mess, I don't blame her.)
Frankly, much as I love sausage I think I consider it "food someone else makes and you buy." But I haven't met a sausage yet I'd say no to ....
... 'Scuse my rambling, it's been that kind of day. Brain? What brain?
#Comment made: 2002-07-07 00:14:33+00 by:
ebradway
One word: Jimmy Dean
#Comment made: 2002-07-07 04:07:58+00 by:
Dan Lyke
The nice thing about simple sausages like this versus the cured ones is that they're better if you wait a day, but there's no curing, and the only forming is making patties. It's not like we're doing curing or even stuffing casings (although that may come up soon, after the basturma explorations we're starting to get more serious about some of this stuff).
And Jimmy Dean isn't in the same ballpark. I mean, yeah, it's tasty enough, but this had the neighbors from whom we snitched the herbs commenting on the aroma. And it can be as low fat, or as vegetable unsaturated fat, as you want.
#Comment made: 2002-07-07 22:38:57+00 by:
Pete
snausages
#Comment made: 2002-07-08 17:50:14+00 by:
TC
How do you guys get close enough to the stove to actually cook the sausage without actually cooking "your" sausage .....<giggle> (tall people humour)