Dry flavorless dreck, no offence, Beth.
A half a really good pork sausage - fresh, not one of those cooked packaged things - is worth the whole bird.
Nah.
You must be getting sub-optimal stuff, Osso.
This is definitely not dry.
Trust me.
Germans know from sausage.
So what's in it to fatten a dry meat up?
chicken schmalz, like I said.
Yet ehbeth was reading that it had no trans fats. I kinda find that a little hard to believe.
Now the pork takes some courage. Jack the oven up to 500 and put that mama in there for 35 minutes (pree heat oven) Dont open oven till done, Itlle be pink and juicy. Ive found that "Newmans Own" sesame salad dressing is a perfect sauce for the pork.
...or if you want something that will block everything, but tastes like heaven, slice up any and all root vegetables and place them in the bottom of a deep roasting tray. Pour a pint of stock (anything, bar fish) over them.
Add a few garlic cloves, various seasoning and herbs to taste.
Gently place a whacking great leg of lamb on top of it, wrap/seal the whole thing in tinfoil and slam it in the oven on a low heat for a few weeks until soft and tender.
Eat.
Visit cardiologist.
LionTamerX wrote:I've heard that a cup of ambergris adds wonderful taste and aroma to a casserole.
You are so damned goofy . . . you use the ambergris to lure a woman into the kitchen to cook something edible . . . sheesh . . .
