#fresh sausage

[hiddenvalleyacres]

One of my goals recently is to start baking more. Today I decided to try and make, Klobasnek aka Texas Sausage Kolache.

I forgot to take pictures of the beginning process, but here is my risen dough!

Then I shaped into a sheet and cut to the size of my sausages. Mine are bigger than the recipe called for (it called for breakfast sausage/hotdogs), so I tried to keep it proportional.

*side note* I almost never follow recipes exactly as written. Most of the time it works out, sometimes it doesn’t. But that’s just who I am. 😅

We bought fresh made cheddar jalapeño sausage from a local butcher, so I started by baking the sausage until done, then putting in the refrigerator until I was ready with the dough. Now I get to lay them out on the dough and pinch it around them.

Rest and then butter

Bake and eat! They turned out quite tasty! Would definitely try again!

Recipe Credit: https://mytxkitchen.com/klobasnek-texas-sausage-kolache/

[scopophilic1997]

scopOphilic_micromessaging_1077 - scopOphilic1997 presents a new micro-messaging series: small, subtle, and often unintentional messages we send and receive verbally and non-verbally.

Flashback to the year 2000, back when I had an office in the Meat Packing District. My Apple Quicktake 200 digital camera (640x480 resolution) was working hard to document the neighborhood every day. And, every morning the stench of meat rattled the senses of this vegan! The good ole days!

[transmechanicus]

Saw “All Quiet On The Western Front” yesterday and as a grad student rotating between like 3 rationed home cooked meals, the cheapest possible takeout, or skipping food entirely, i empathize so fucking strongly with the protagonists for living off of potato water for months and then going absolutely feral in the middle of a battle bc they found a table of focaccia, sausage, and fancy cheese.

[nr1-logo-design-inspiration]

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[askwhatsforlunch]

Rosemary and Sage Scotch Eggs

Fragrant with garden herbs, these flavourful and more-ish Rosemary and Sage Scotch Eggs make a delicious picnic on a sunny and hot Summer Sunday! Have a good one!

Ingredients (makes 4):

4 eggs

4 (100-gram/3.5-ounce) good quality pork sausages (like Toulouse sausages)

1 small but fluffy sprig fresh rosemary

a dozen leaves Garden Sage 

a pinch of salt and freshly cracked black pepper

4 tablespoons all-purpose flour

1 large egg, lightly beaten

1/3 cup Breadcrumbs

1 cup sunflower or other vegetable oil

Place the eggs in a small saucepan filled with salted water, and bring to a boil over medium-high heat. Once water start boiling, cook eggs for seven minutes exactly, then immediately transfer to a bowl of ice water, and let them cool completely.

Remove Toulouse sausage meat from its casings and add to a medium bowl.

Finely chop rosemary leaves and Garden Sage, and add to the bwol, along with salt and black pepper. Mix with clean hands until well-blended. Set aside.

Add flour in a shallow plate, beaten egg in another, and Breadcrumbs in a third.

Gently peel the eggs, and roll them into the flour. 

Divide sausage mix into four  balls and flatten each between cling film sheets.

Dust excess flour from one egg, and wrap it into sausage mix. Seal and gently roll between your hands, making sure to keep the egg shape. Proceed likewise with second egg.

Dredge each sausage-wrapped egg in the flour, then dip in the beaten egg, making sure to coat completely, and roll in the Breadcrumbs, again, coating completely.

Heat sunflower oil in a medium nonstick saucepan over medium-high heat. Once hot, add one sctoch egg and fry, about 1 minute on each side until golden brown. With a slotted spoon transfer to paper towels to drain. Repeat with remaining eggs.

Serve Rosemary and Sage Scotch Eggs warm, or have them cold for a picnic, with a generous dollop of Peach Chutney.

[quiet-admirer]

I had a dream that I went back to Australia and I was so excited to finally get to eat a sausage roll again, but as I was approaching the counter to order one, my friends I went to highschool with in Australia popped up and were like "hey! We got you this burger!!" like they'd done me such a thoughtful kind thing, and I had to pretend I was excited and thankful about it while dying inside for a sausage roll 🥲

So can any or all of you Australian feedists please teleport a sausage roll to me or something, it's been 15 years and I still have dreams about them

[myslices]

[geturasstomars]

you can't truly know a man until you've seen her go sandwich mode

[not-available-for-comment]

Always forget how much I love roasted seaweed until I’m making these bowls and adding like. 2-3 times the recommended amount. 😄

One of my favorite hot weather dinners, and good for this weekend since I seem to have wrecked my stomach with stress this week.

I got imitation crab stick to put in it last night, and some frozen shrimp scampi to put in it later, but I might try and hunt down some smoked salmon and avocado too. Just really craving cold smoky creaminess right now.

[chicago-geniza]

I need to replenish my supplies at the Polish grocery store but they always give me the stink eye for looking gay and speaking Polish with a Russian accent and paying with food stamps lol

[daryascurse]

american breakfast for breakfast: 😕🫸🏼 🚫🤕🔇

american breakfast for dinner: 😍🔛🔝🔥😮‍💨

[fieriframes]

[I like biting into it and getting the pickle crunch. I like the fresh acidity but reasonableness is the byproduct of a scientific mind, and then you get the crumble from the sausage, and I think that the sprinkle's dynamite.]

[daincrediblegg]

what's ur ultimate comfort food?

Pasta. I make it every week. But specifically I make this sauce that is kindof of my own creation but is loosely based off penne alla vodka, except I don’t throw it in the oven: I fry up some sausage (mckenzie sweet italian, broken up into bite sized pieces) in a little bit of garlic olive oil (or minced garlic plus olive oil) and then upend a jar of vodka sauce (boves) onto it once it’s nice and crisp and then grate some grana padano and put some heaping handfulls into the sauce and then garnish with more cheese when it’s done. Works with just about any pasta but cappelini, penne, or any kind of spirals will work really well with it

[askwhatsforlunch]

Sweet Wine and Rosemary Roasted Pork Tenderloin and Potatoes

These Sweet Wine and Rosemary Roasted Pork Tenderloin Roast Potatoes might be a mouthful to say, but they do make a delicious Sunday Lunch! Have a good one!

Ingredients (serves 2):

4 large large Garden Potatoes

2 tablespoons unsalted butter

1 tablespoon olive oil

1 large Green Onion

1 large garlic clove

3 fluff sprigs fresh rosemary

1 (-gram/-ounce) pork tenderloin

1 1/2 teaspoon fleur de sel or sea salt flakes

1 teaspoon freshly cracked black pepper

1/2 cup sweet white wine (like Loupiac or Sauternes)

Preheat oven to 200°C/395°F.

Thoroughly scrub, rinse, peel and halve Garden Potatoes.

Melt butter and olive oil together in a large roasting tin over a medium-high flame.

 Finely chop Green Onion.

Once the butter is just foaming, add Green Onion and garlic clove. Stir in the rosemary sprigs, too. Cook, a couple of minutes, stirring well.

Add Potatoes to the roasting tin, and cook, 1 minute and a half, tossing them in the butter and herbs to coat generously. 

With a sharp knife, score pork tenderloin.

Make some room over the flame, and add pork tender in the middle of the tin, and brown well on all sides.

Season the tenderloin and Potatoes with fleur de sel and black pepper. Remove from the heat.

Add Loupiac at the bottom of the tin, and place in the middle of the hot oven. Roast, 45 minutes to 1 hour, at 200°C/395°F.

Serve Sweet Wine and Rosemary Roasted Pork Tenderloin Roast Potatoes hot.

[punkbakerchristine]

a week off, and i’m eager to get back into the saddle again: pork sausage and pea risotto! my first time making a risotto, too

[pingnova]

I moved somewhere rural and extra white and I'm out here like. Mochi? Salty egg yolk mooncake? Sai ua? FRESH RAMEN? REAL GYRO?? TAMAL????? WHERE IS EVERYBODY