HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT) RECIPE ...
This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.
Provided by Michelle Leigh Gossman
Categories Italian Recipes
Total Time 12 hours 20 minutes
Prep Time 20 minutes
Yield 3 1-pound portions
Number Of Ingredients 14
Steps:
- Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
- Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.
Nutrition Facts : Calories 243.1 calories, CarbohydrateContent 2.3 g, CholesterolContent 73.6 mg, FatContent 16.4 g, FiberContent 0.7 g, ProteinContent 20.5 g, SaturatedFatContent 6.1 g, SodiumContent 640.3 mg, SugarContent 0.5 g
HOMEMADE BEEF BROTH RECIPE: HOW TO MAKE IT
Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Total Time 05 hours 55 minutes
Prep Time 25 minutes
Cook Time 05 hours 30 minutes
Yield about 2-1/2 quarts.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
Nutrition Facts : Calories 209 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 22g protein.
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