August - What is for Dinner

[Keziah]

The regional differences are mainly the herbs and seasoning put in them. I would say that British recipe sausage would be considered mild, meat/ pork and or beef, breadcrumbs, herbs, onion and different seasonings to give the flavours.

[chubbyalaskagriz]

At several hotels I worked at we had lean versions of heart-healthy chicken & apple sausages on our breakfast menus. These were always popular and some brands were quite good. One brand in particular was flavored w/ sage and I loved them!

At Alaskan resorts we always served reindeer sausage as well- VERY popular w/ tourists!

[emilyanderson]

tonight, mom is going to cook parsnips. she discovered the recipe in a site that provide very good recipes.

[chubbyalaskagriz]

Emily- parsnips are delicious! In fact, combined along w/ carrots and turnips, blanched then sauteed in butter, they are one of my FAV Fall veggies!

[Cook Chatty Cathy]

At several hotels I worked at we had lean versions of heart-healthy chicken & apple sausages on our breakfast menus. These were always popular and some brands were quite good. One brand in particular was flavored w/ sage and I loved them!

At Alaskan resorts we always served reindeer sausage as well- VERY popular w/ tourists!

How neat Kevin! I wish I could have been a guest there, you would have had to cook an extra batch of them thar' sausages!!!

[Cook Chatty Cathy]

The regional differences are mainly the herbs and seasoning put in them. I would say that British recipe sausage would be considered mild, meat/ pork and or beef, breadcrumbs, herbs, onion and different seasonings to give the flavours.

Your homemade sausages sound very similar to our meatloaf recipes! All the sausage we buy or make here in the states have no added bread crumbs. Some of the cheaper varities may add a ground soy product, but the better brands are strictly meat, fat, and seasonings! My favorite sausage is in a casing (called link sausage) and smoked! I do not care for patty sausage as it is generally too fat for my tastes. Like you I eat just a little sausage every now & then. I would love to have it much more often, but my arteries would clog

[Keziah]

The only sausages I know are in casings. I use the natural one when I can get it, otherwise it is the synthetic kind. Which will keep forever in the bottom of the fidge.

I prefer using the natural casing as they have more give in them than the sythetic. My husband is always facinated at the way I link them, he says I make it look easy.

That's just because when I was in school one of my Saturday jobs was working for the local butcher.

Nothing learned is ever a waste, don't you think.

[jglass]

I am roasting a chicken stuffed with herbs tonight. Tomorrow we will have roasted chicken, biscuits, mashed taters & roasted garlic gravy.

[cookie]

We are having stir-fry chicken tomorrow. I did buy some sesame oil today to use with fresh mushrooms and onion and oriental veggies. I'll make white rice with it.

We had grilled steak w/Cesar salad and a baked potato w/sour cream today. Cookie

[jglass]

Hotdogs with homemade sauce and ice cream cones for dessert.