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Tue 24 Jan, 2006 03:42 pm
I've got a cassarole recipe which the Sweetiepie Girl wants me to make. I've started already, but i have a question, and would appreciate some help.
The recipie calls for browning a pound of pork sausage, and then discarding the liquid. In the cassarole, one layers three cups of thinly sliced potatoes with chopped onions, and mushroom soup mixed with milk and spices. The problem i see is this: to a 'Merican, sausage like that means loose pork sausage, not in a casing. But the Sweetiepie Girl apparently didn't understand that (durn Canajuns), and she wants me to use this turkey sausage in casing, probably because it would be healthier (durn girls). But it is in a casing, like a bratwurst. It occurs to me that the recipe envisions the loose sausage adding fat and flavor to the cassarole. How can i replace the fat? I can add spices, but what do i do about the fact that this is not loose sausage, and it is also lean turkey?
Your help would be appreciated--you've got one hour.
Just cut the casing open and take out the meat.
I think there should be enough fat in the turkey to give flavor.
Listen to Chai.
<and there's enough fat in the milk and cheese to do harm>
Listen to Chai and your sweetie pie. Good thing they know that a cassarole is a casserole. ;-)
Lots of herbs, pepper, a spot of garlic and a smidgeon of worcestershire sauce also gives loads of flavour even if there is no fat at all, I've found.
Good idea . . . it also occured to me that i might layer in some bacon . . . good idea, bad idea?
ehBeth wrote:Listen to Chai.
<and there's enough fat in the milk and cheese to do harm>
yeah ehBeth...I'm familiar with that trick...
oh, I didn't think there was enough fat in that meat you bought especially for this, so I added 3 sticks of butter.
You don't like it? I'm sorry, I thought I'd try to do something nice....
but....ya gotta love them.
Durn girls . . . ya big meany . . . a simple no would have sufficed . . .
Bacon tends to cook quite fast - you do mean rashers right? so they might get dried up to something tasteless in a long-cooking casserole. I tend to like lean minced beef in my casseroles (thinking of the likes of shepherds pie and such). I agree with the taking the casing off the sausages, let's the meaty stuff loose to spread about.
Yes i meant rashers . . . but then Chai Tea, to whom i am never speaking again, the big bully, came along with her drama queen routine, so i've ditched the idea . . . we've got a half pound of lard we never use, i'll just grease the casserole with that . . .
I would agree with you but I am afraid, very afraid.
You're not only digging your grave with your teeth, you're greasing the sides of the excavation.
(Pssst . . . i'm tryin' ta get a rise outta them girls over there . . . just play along . . . )
What about a tin of corned beef in there somewhere.
Mashed up and stirred in.....she'll never notice.
<sniffs> does anyone smell burning...?
The only rise you'll be getting m'lad is the rise of ehBeths hand as she reaches for you!
Lord Ellpus wrote:What about a tin of corned beef in there somewhere.
Mashed up and stirred in.....she'll never notice.
Man . . . you is some kinda chef soo-preem ! ! !
You are just full of handy ideas ! ! !
Fulla sumpin', anyway . . .
Whoa . . . i just discovered that eBeth's measurin' cup measures Imperial, and not U.S. Standard . . . could that explain the burnin' smell Lmur noticed?
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