sausage

What's For Dinner? Sausage and Mushroom Pizza

I love pizza night. It always falls after a long day, when we have lots of little things in the fridge that need finishing. I don't mean leftovers, I mean scraps - little bits of onion, tomatoes, cheese - stuff too big to just throw away, but not big enough to use on its own. That's when we pull out the pizza dough.

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Classic Pork with Lentils

Yet another recipe from the Granny Pig chapter of Pork and Sons - we modified it slightly based on what we had available, but all-in-all, very good and very hearty.

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Merguez Sausages

Okay, so I'll admit I'm writing this post many weeks after we made the merguez, but I'll add the recipe just as soon as I get home from the beach.

We broke out the mixer/grinder/stuffer again and made another batch of sausage - this time some spicy merguez. It went much like the Italian sausage - very fast and very simply. Here's a picture of Todd manning the grinder. At the top of it you can see the unground and spiced pork heading down the chute. We made about 2 - 3 pounds of it and put it all in the freezer.

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Biscuits and Gravy

I made biscuits and gravy for years - every weekend religiously, along with a pot of coffee from my Pyrex percolator (the science experiment of coffee makers). I know the recipe for both by heart, and I hadn't made them for years for a lot of different reasons. After recounting my recipe last night at a birthday party, Todd suggested I make them once again - and instead of nasty old Jimmy Dean breakfast sausage, I made them with bacon from our piggy.

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