brooklyn1 said...

> "Andy" > wrote:
>> George said...
>>> Andy wrote:
>>>> Killing time in the kitchen
>>>>
>>>> For years I'd kill time in the kitchen steaming up hot Italian
>>>> sausage for my jambalaya. Then chop it up into hunks and then batch
>>>> food process it into course bits.
>>>>
>>>> Recently it dawned on me that if I squeeze the sausage out of the
>>>> casing I can just cook it in the pot in half the time, breaking it up
>>>> as it cooks, negating the need to use the FP and the cleaning of it.
>>>>
>>>> I have my kitchen angel http://i34.tinypic.com/29deibo.jpg to thank
>>>> for that!
>>>>
>>>> You ever cut down on killing time in the kitchen? How?
>>>>
>>>> Andy
>>>
>>> The local market where we buy most of our stuff makes it even easier.
>>> They make great sausage in the store and they also sell unpacked
>>> sausage
>>> (including andouille) alongside the packed version for exactly what
>>> you described.
>>
>>
>> George,
>>
>> I have to look high and low for andouille. It's not be a big seller
>> around here for some reason.
>>
>
> Fresh sausage is easy to make yourself, especially bulk, it'll cost a
> lot less and it won't be mystery meat... make extra and freeze.
>
> http://www.alliedkenco.com/catalog/p...e/tbl/recipes/
> key/2


Sheldon,

Yeah, I know!

Problem is, sausage always raises a bout of gout, so I can't be commited to
bulk sausage.

Best,

Andy