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Gorgeous passion fruits!
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https://cimg3.ibsrv.net/gimg/www.fly...3f7056cba.jpeg
Top side of this morning’s breakfast. The first half was last night’s dessert. https://cimg4.ibsrv.net/gimg/www.fly...8c97bb2d1.jpeg Bottom of the caramelized 8 inch diameter Kouign-Amman from Manresa Bakery shipped from Los Gatos, CA. Incroyable! The price is incroyable too. :eek: |
I’m hoping someone on here can advise on how to cook a 32oz/2lb hickory smoked sausage. It’s as big as my calf. Not smaller links. Received as part of a “meat” gift basket. Do I crumble it on a pan or cook in oven? Any recipe suggestions? I’m intimidated by its size.
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Originally Posted by Stgermainparis
(Post 32970661)
I’m hoping someone on here can advise on how to cook a 32oz/2lb hickory smoked sausage. It’s as big as my calf. Not smaller links. Received as part of a “meat” gift basket. Do I crumble it on a pan or cook in oven? Any recipe suggestions? I’m intimidated by its size.
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Originally Posted by ILuvParis
(Post 32970693)
I'd cut it into 3 or 4 pieces and freeze what you don't use (depending on the use by date). I recently found a recipe that was good - smoked sausage and cheese grits casserole (similar to polenta for you European types).
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Originally Posted by ILuvParis
(Post 32970693)
I'd cut it into 3 or 4 pieces and freeze what you don't use (depending on the use by date). I recently found a recipe that was good - smoked sausage and cheese grits casserole (similar to polenta for you European types).
Originally Posted by kipper
(Post 32970771)
I'd do the same.
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I would expect a hickory smoked sausage to be already fully cooked and ready to eat. Is this not the case?
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Originally Posted by ILuvParis
(Post 32970498)
Top side of this morning’s breakfast. The first half was last night’s dessert.
Bottom of the caramelized 8 inch diameter Kouign-Amman from Manresa Bakery shipped from Los Gatos, CA. Incroyable! The price is incroyable too. :eek:
Originally Posted by braslvr
(Post 32970899)
I would expect a hickory smoked sausage to be already fully cooked and ready to eat. Is this not the case?
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Originally Posted by ILuvParis
(Post 32970693)
I'd cut it into 3 or 4 pieces and freeze what you don't use (depending on the use by date). I recently found a recipe that was good - smoked sausage and cheese grits casserole (similar to polenta for you European types).
Originally Posted by kipper
(Post 32970771)
I'd do the same.
Originally Posted by braslvr
(Post 32970899)
I would expect a hickory smoked sausage to be already fully cooked and ready to eat. Is this not the case?
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Originally Posted by Stgermainparis
(Post 32970800)
Okay, good suggestion. I’ll freeze some raw and crumble the rest for a casserole. That was my gut feeling but I couldn’t get past the size!
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Originally Posted by Stgermainparis
(Post 32971008)
hmmm. It feels and looks uncooked but I haven’t unwrapped yet. Maybe the wrapper is deceiving. But it does say “cook to 180*”. Will report back this afternoon!
When you are cutting it up for freezing it might be a good idea to portion it out into smaller pieces so you can just thaw what you need at a time. |
I went to the local Indian Grocer during my passagiata and got some dried chili peppers and other gems.
leftover fish & tofu stew with some red chili peppers (spicier but...) over mai fun noodles indian dessert buffet - I’ll choose 2. $7.99 https://cimg3.ibsrv.net/gimg/www.fly...ce40fe07b.jpeg |
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Alright well the packaging says to cook before eating and it looks like salami. I may bake it tomorrow and slice up like summer sausage.
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It also says keep refrigerated. :D
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Originally Posted by Stgermainparis
(Post 32971605)
Alright well the packaging says to cook before eating and it looks like salami. I may bake it tomorrow and slice up like summer sausage.
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