Breakfast sausage variations

Discussion in 'Food and nutrition' started by Edwin Pawlowski, Mar 14, 2004.

  1. When I make breakfast sausage, I season it similar to the
    traditional commercial ones (like Jimmy Dean for instance)
    but I make other variations. I'll add a healthy dose of
    Penzy's toasted onion, or garlic, or maple syrup. Today I
    had one of the best variations yet, apple and cheese.

    I bought some hi-melt cheese from ConYeager to use in
    other sausages. It is your basic processed cheese that has
    been process to melt at a much higher temperature. I added
    some of this along with apple snitz tot he sausage mix. It
    was great!

    The cheese is from: http://www.yeagerspice.com/CYCureP6.htm
    The apples are from www.theingredientstore.com

    I imagine any dried apple would do. I cut them into smaller
    chunks, moistened slightly in water, then mixed into the
    meat block.

    The cheese is also good in bratwurst and for use in
    cheese omelets.
    --
    Ed [email protected] http://pages.cthome.net/edhome
     
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