Tuesday, December 11, 2018

Bulk Country Sausage

This is way better than what you get in the store! Very easy to make.  This recipe is for medium heat.  You can make it less or more hot...whatever your preference is.  Its well worth trying.

Ingredients...for 10Lbs.

10 lbs Boston butt
3 lbs. pork fat (ask in the meat dept.)
4 tbl.  sea salt (3 if using regular salt)
4 tea.  white pepper
2 1/2 tbl. dried ground sage
1 tsp. ground ginger
4 tsp. ground nutmeg
3 1/2 tea. ground thyme
3 tea. cayenne pepper
1 tbl. red pepper flakes
2 cups ice water

Cut the pork and the fat into small pieces..3/4 inch or so. Put in a large bowl and mix.
Mix all the seasonings together and combine well.
Sprinkle over the meat and fat mixture and mix well with your hands,
Grind the meat and fat thru the small plate of a grinder...we use a Kitchen Aid.
When all ground, ADD THE ICE WATER ABOUT 1/2 CUP AT A TIME. mixing well after each addition. Do not make it over wet.  11/2 cups is usually just right. 2 is ok.
Cook a small amount and see if it is right for you.  Adjust seasonings if necessary.

Pat the sausage into logs..about a pound each.and wrap in freezer paper and tape shut..masking tape works great. Anyways...hope you enjoy.






Wednesday, November 7, 2018

Mushroom and Goat Cheese Lasagna

Mushroom and Goat Cheese Lasagna
We honestly do not know where this recipe came from, but it is great. It seems complicated but really is not...just a lot of steps.  Anyways..well worth the effort.

Ingredients:
   2/12 lbs potatoes quartered..about 5 med. size .
   2 Tbl. butter
   1/2 to 3/4 cup milk
   8 oz. soft goat cheese..not flavored
   black pepper
   3 Tbl. olive oil plus 1/2 cup olive oil for the sauce
   2 lbs fresh mushrooms..any kind or a mix of several..chopped coarsely.
   4 cloves of garlic, minced
   3/4 cup dry sherry....or Marsala
   1 cup lentils
   4 slices bacon cut into 1/2 inch pieces
   11/2 cups shredded mozzarella cheese
   1 cup sour cream
   1/2 cup Parmesan cheese, grated. (fresh is best)
   7 or 8 green onions..including a good bit of the green..chopped
   1 cup fresh basil
   12 dry lasagna noodles cooked (boiled until tender...duh.)
    1 Tbl. lemon juice and 2 Tbl. water
Directions:
Boil or steam the potatoes 10-15 min until tender. Drain and mash with the butter, milk, and half of the goat cheese.  Add salt and pepper to taste and set aside.
Saute the bacon until cooked but not browned. Drain off all but 1 Tbl of the bacon grease. Add 3 Tbl. olive oil to the pan. Heat to medium and then add the mushrooms and half the garlic.  Saute until golden..about 5 or 6 min.  Add the sherry,salt, and pepper and  continue to cook until most of the liquid is gone..not all though.  Set aside.

Boil the lentils in 2 cups of water (or chicken broth :} ) until tender and the liquid is absorbed. You may need to add a little liquid if they become dry.  DO not let them get mushy  15-20min. should do it. Set aside.

Combine sour cream with remaining goat cheese and half the Parmesan  Set aside.

Preheat the oven to 350.

Oil a 9x12 (or so ) baking dish. (glass is best) Line the bottom with 3 of the noodles. Spread the mushroom mixture evenly over the noodles.  Place 3 more noodles over this layer. Spread the mashed potatoes over this layer and top with the mozzarella.  Add 3 more noodles. Top with the sour cream and then the lentils. Now add the last 3 noodles. Cover with tin foil and bake for 1 hour. Remove from oven and carefully  cut into 3 or 4 inch squares.

The Sauce:
In a blender, put the basil,green onions, and remaining garlic. Slowly add 1/2 cup olive oil, the the lemon juice and then the 2 Tbl. water. Blend until smooth.

To serve:


Spoon some of the sauce onto dinner plates.  Place 1 or 2 squares on top of the sauce and sprinkle with  Parmesan. YUM!