I had big ambitions for our sausage: stuffed under the skin of our capon, browned off and folded into our stuffing, rolled into links and steamed to set them up and make them beautiful. Then I looked at my must-do list and adjusted. I scooped the sausage into meatballs and layered them on a sheet pan. I baked them in a 350°F oven for 20 minutes. They browned slightly and were juicy and tender. The kitchen was perfumed with there rich aroma. The bread and cream were excellent additions and are going to be explored further in our sausage making. Once we start asking "What flavor is our cream?" and "What flavor is our bread?" the delicious games begin.
Furthermore, I can still deliver on a number of my original ideas with the cooked sausage. I can slice it thin and tuck it under that capon's skin. I can cut the balls into quarters and insert them into the stuffing. I can split the sausage balls in half and brown them to serve with breakfast, not quite links but equally delicious. I also have a few more options with the cooked sausage on hand: hot sausage/meatball sandwiches, a quick pasta sauce to revisit Thanksgiving spaghetti and meatballs and an incredible cook's snack as the day progresses.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
