Quoting Dave Drum to Shawn Highfield <=-
I don't know if Humphrey's uses wheat in their sausages - I doubt
that they do.
Many sausage makers add 1 or 2% by weight of flour, toasted bread
crumbs or other starchy cereal product as a binder to several kinds
of sausages. Just look at the ingredients list.
Not a bratwurst - but along the same lines. I made a batch of these
and brought them along to the Canadian Caper Picnic hosted by Florence Thompson in Hemmingford, PQ. Cooked them in beer with onions and green (bell) peppers. They were well received.
Title: Garlic Sausage
They were very good. I recall that Jim Bodle brought some excellent
sausage from his home town, made by his favourite Polish butcher
shop. I think his came out first. I also brought some garlic
sausage from the Cobden, Ontario meat market. I bunged mine into
your beer bath when you were running out.
2 ts Quatre epices *
* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)
The usual fourth one is cloves.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Cutlets with Artichoke Hearts
Categories: Chicken, Italian, Wine, Mushrooms
Yield: 2 Servings
12 oz Chicken breasts, boneless &
-skinless, well trimmed,
-pounded to 1/4" thickness
1/2 c Flour
1 ts Salt
2 tb Olive oil, not extra virgin
1 Clove garlic, chopped
1 tb Shallots, chopped
1 c Mushrooms, quartered
4 oz Dry white wine
4 sl Lemon
6 oz Chicken stock, a rich one
1 c Artichoke hearts, frozen or
-canned, cut in quarters
2 tb Parsley, chopped
Salt and white pepper
2 Sprigs parsley, for garnish
Dip the well trimmed and pounded chicken breasts in flour seasoned
with 1 teaspoon salt. In a saute pan that has been preheated along
with the olive oil, put in the chicken breasts as the oil begins
to shimmer. Cook until light golden on both sides, about 10
minutes on medium-low heat. Remove from the pan and keep warm. Now
add the shallots, mushrooms and garlic and cook for two minutes
(do not brown). Add the lemon slices, white wine and chicken
stock. Bring to a boil over high heat and cook until the liquid is
reduced to half its original volume, now about 5 ounces. Season
with salt and ground white pepper to your liking (I would start
with 2 or 3 dashes of white pepper and 1/2 teaspoon of salt).
Bring the sauce to a boil over medium heat and reduce to simmer.
Place the artichoke hearts and warm chicken breasts back in with
the sauce and cook half-covered for 3-4 minutes to re-heat the
chicken. Add the chopped parsley and serve with pasta of your
choice; thin linguine is a good choice. Garnish everything with
sprigs of parsley.
Note* In Italy this dish is finished at the last minute by adding
a mixture of chopped garlic, grated lemon, oregano and, believe it
or not-- butter. If you would like to do the same, here's how to
make this butter. Combine 2 tablespoons unsalted butter with 1/2
teaspoon minced garlic, 1/4 teaspoon grated lemon rind and a pinch
of oregano. Just before serving the dish, blend the butter into
the sauce over very low heat, do not boil!
Recipe by: Chef John J. Vyhnanek, Good Cooking
From: Brenda Adams
MMMMM
Cheers
Jim
... If it's got meat and fat, it can be turned into sausage.
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