Sausage – The Divine Good Eat

You may not think sausage qualifies as a divine eat but if you consider its exquisite flavors coupled with its unending methods of consumption you may find yourself agreeing soon enough.  If ever there was a miracle of the food world it is sausage.  There are countless varieties to sink one’s teeth into as well as the infinite combination of meats, fruits, vegetables, herbs, seasonings, etc.  Not to mention all the ways to prepare it.  Smoked, poached, grilled in the casing –   sauted, fried, baked without.    Today I am making a breakfast tart with fresh homemade sausage.  A few days ago we had biscuits and gravy with sausage and before that sausage patties.  If you can grind it, it can be made into sausage.  And that brings me to my post today.  When pork butt goes on sale for $.99 a pound its sausage making time.  I have a Kitchen Aid mixer with the grinder and stuffer attachments I bought a few years ago.  Its not too hard or as time consuming to do it as one may think (except for turkey – my back was sore for 3 days after grinding that disgusting stuff).  And nothing tastes better than freshly made sausage.  This day I was making country sausage because thats my favorite breakfast meat.  I have my own recipe which I have used with mixed results.  I plan to use Alton Brown’s recipe the next time I make it. 
 
cheese with your sausage?

me making sausage

obama_sign_cnn

Obama making sausage

The Best Onion Dip (.)

Pan-Fried Onion Dip

Makes 2 cups

Barefoot Contessa Cookbook

                       2   large yellow onions

                      4 Tablespoons   unsalted butter

              ¼ cup   vegetable oil

      ¼ teaspoon   ground cayenne pepper

       1 teaspoon   kosher salt

      ½ teaspoon   freshly ground black pepper

          4 ounces   cream cheese, room temperature

              ½ cup   sour cream

              ½ cup   good mayonnaise

  Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds.  (You will have about 3 cups of onions.)

 Heat the butter and oil in a large sauté pan on medium heat.  Add the onions, cayenne, salt, and pepper and sauté for 10 minutes.  Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized.  Allow the onions to cool.

 Place the cream cheese, sour cream, and mayonnaise in the bowl of a food processor and pulse until smooth.  Add the onions and mix well.  Taste for seasonings. 

 Serve at room temperature.

Thanks to Carol L for getting this to me!

Drew’s Perfect Margarita (I’d pay $$ for this)

2 oz tequila (100% agave)

2 oz triple sec

1 whole lime squeezed, 1/2 if you’re on a budget (it’s the fresh lime juice that sells it)

3 oz Marg mix or to taste (sweeter or less sweet)

Shake with 1/2 shaker if ice. Pour in glass or some other beverage device. Garnish with a wedge of lime if you like.

Enjoy Perfection.