The neighbors are starting to take down the decor, and I’m just not ready. Seems like I get to enjoy the décor more when all the hubba hubba is past! It’s a New Year and time to re-establish personal goals and objectives. Oh yes, mine covers a very very long list! From personal to home, family and work. I’ll chisel away at what I can control and keep tilling the soil on the rest.
In the event you have new game plans in the food department this recipe will certainly assist. From my perspective, I first have to de-tox on the sugar! Currently I feel like an addict, and I’m positive there’s going to be serious withdrawal symptoms. Perhaps this should be taken in small bites, and not all at once in order to meet with more success?
The sausage recipe is written for using ground turkey. This may cause you much deliberation because when I test ran the recipe I paid around $6-$8. for the turkey in the recipe. If sausage making is because you want to keep track of the contents I suggest using ground pork. However if the reason for turkey sausage is calories and fat content, you are best to go with the turkey. You will see that I comment on making the sausage at least a day before you want to consume the dish. I believe this is one of the most important factors. When I made them for a television appearance I used a 3 tablespoon scoop and then flattened with a spatula. This made for a very nice uniform appearance, and I got quite a few from the recipe. It also didn’t take very long to prepare them!
One of the things I’m looking forward to doing in January and February is food prepping. You could easily have a sausage making day where you use your own spices and make Italian, Pork and/or turkey sausage. Flash freeze the patties and then vacuum seal for the freezer. All of our holiday breakfasts were so quick and easy because of these methods.
This week I’m still at SDC working on recipes for next year, calendars and cleaning! I am test running beef stew, ground beef and pinto beans in the pressure canner for classes in canning next year. I’m ‘so’ glad I get to be the guinea pig for this project. Our son, Phillip loves walking to the pantry and pulling out the homemade pre-made meals.
Next week I’ll be setting the date for my annual cooking class at the Cook’s Nook in McPherson, Kansas. It will be either the first weekend or second weekend in February. I’m in the midst of planning the menu.
About a week before Christmas I ‘finally’ decided to place an order with the Oakland Noodle Company in Oakland, Illinois. I ordered the noodles for gifts and for my own use. On New Year’s Eve I finally had the opportunity to prepare two batches for my family and guests. Oh my goodness, my friend, Monica, was entirely correct about the taste and quality of these noodles. I’ve always been a fan of Amish noodles, but these now take first place. Check them out at oaklandnoodle.com.
Since I seem to be promoting my favorite companies let’s throw another idea on the table. It’s very difficult to find economical ‘foodie’ items to ship to friends for the holidays, birthdays, celebrations and so forth. Here in the Ozarks we have a blueberry farm called: Persimmon Hill Farms. You can have 6 jumbo thunder muffins shipped for $27-$28. They arrive in a metal muffin tin to use later in your baking. Website: persimmonhill.com
For those of you looking for items to include in gift baskets or just to put a smile on a loved ones face, check these two businesses out, you will not be disappointed.
Time to check the laundry and head to the kitchen to prepare shrimp creole for dinner. Happy 2017 my friends, good luck with all your goals and objectives.
Simply yours, The Covered Dish. www.thecovereddish.com
2- 2 1/4 lbs. ground turkey sausage
1 tablespoon brown sugar
1 1/2 teaspoons black pepper
1 1/2 teaspoon rubbed sage
1 teaspoon thyme leaves
1/2 teaspoon red pepper flakes
2 teaspoons maple flavoring
1 teaspoon salt
1 teaspoon onion powder
1/4 cup finely minced onion
2 tablespoons or more of olive oil for skillet
Mix all ingredients together without working too much. This dries out the meat and makes the patties tough. Place olive oil in frying skillet and cook patties 3-5 minutes per side. Use a thermometer, if necessary, to tell when the meat is done. (165 degrees) Try to blend the ingredients the day before if possible. This will allow the spices to permeate the meat. Yields 8-10 sausage patties depending upon the size the patty.