|Posted on November 30, 2012 at 1:10 PM|
|Posted on April 24, 2012 at 10:35 AM|
Photo: M-J's Home-Made Brioche with Sausage
Why bother making your own sausage? Because you can choose the sort of casings and ingredients, ensuring that you won't be ingesting something that makes you cringe. For example, I think the beef-collagen casings sound more appetising (if there is such a thing where sausage casings are concerned) than "natural" ones. Here is a SAUSAGE-LINK. The SausageMaker.com has everything one needs to make sausage at home, except the meat.
I received an email notice from Chefs.com this morning, which contained a plug for the Kitchenaid Mixer's Breakfast Kit. It includes a sausage-making attachment, a juicing tool, and something to help one make salsa. I am intrigued by this, and it is now on my wish-list. If I ever acquire the breakfast tool kit, I shall review it here at The Elegant Cook's Notes.
©M-J de Mesterton
|Posted on March 24, 2012 at 8:30 PM|
|Posted on November 3, 2010 at 10:15 AM|
M-J's Scandinavian Style Cinnamon Toast
I soak some day-old home-made bread in milk, cream, a dash of salt, cinnamon and sweetener for a half-minute, sprinkle with cinnamon and sugar, then bake it on a buttered baking sheet in a low oven (250*) until lightly browned and dry. Let it sit overnight in the oven for a real crunch. Optionally, you can remove the toast after baking it for an hour, and re-coat it in the milk, cream and cinnamon batter, sprinkle it again with cinnamon and sugar, then bake again for as long as you believe necessary. This toast is usually dunked into coffee, as it is meant to be very crunchy.
©M-J de Mesterton 2010