Making your own sausage is easy, inexpensive
05.10.11
Governor meat cutter Nancy Kungel takes a uncontrived approach to
making her own fresh sausage.
“You don’t need to go out and buy a $2,000 chunk of equipment,”
Kungel said. “A swiftly grinder, some meat and a few spices will work
just OK.”
The meat can be bought already ground or you can use an
inexpensive hand grinder to file it yourself. If you own a
KitchenAid mixer, you can purchase an attachment that will grind
core for around $65 and a “sausage stuffer kit” for less than
$15.
Besides essence and spices, if you want to make sausage links, you
will extremity either natural casings (pork, beef or sheep intestine)
for new sausage or synthetic collagen casings for a smoked
issue. Common sausage spices include salt, pepper, oregano,
fennel, basil and garlic.
“I’ve got a cardinal brat recipe that calls for nutmeg, ginger and
allspice,” Kungel said. “It’s mignonne much limitless as to the
spices you can use.”
Kungel learned to cut meat from her confessor, a butcher who
started meat cutting when he was 15 years old. From 1971 to 1990,
Kungel’s parents owned a grocery outlet in Webster.
Source: Rapid City Journal
A guide to properly feed a growing family
05.10.11
At nine months weighty with a 2 1/2-year-old underfoot, nonessential time emptied on my already swollen feet was a serious commitment. With recipes from "Healthy Eating During Pregnancy," by Bay Tract writer Erika Lenkert and outstanding summer spark sourced exclusively from the Sunday Farmers Market at the San Rafael Civic Center, I cooked to nurture my one's nearest and myself.
Lenkert's cooking style appears driven by the foodie ethos of the Bay Neighbourhood — cook fresh with great ingredients and not much else is needed for a delectable go too far. Recipes reflect global influences — Pacific Rim, Halfway Eastern, Mediterranean — yet feel Californian.
Shrimp, avocado and mango cocktail (stage 67) is colorful, creamy and sweet. Skip the homemade dressing and its remarkably cleanup and season with a squeeze of lime and a splash of olive oil. Chopped vegetable salad (paginate 78) has heft and crunch and is subtly dressed with shallot vinaigrette.
Source: Marin Independent-Journal