Thread: No Clue Inc.

Not like some not so good skin art ink company , like no clue incorporated cooking venue .
No recipe and No idea what the homemade sausage version was , I went at it ....
Soupa Toscana was the idea and forward I went with little time to simmer it all day like it probably called for in a "real" recipe, I opted for browning the sausage in the cast iron under a bacon press ,while I hit the taters with microwave to half done and started down the slope .
Dropped 5 large cloves of slightly crushed whole garlic in some olive oil with some Italian herbs and sizzled em lightly , dropped the diced sausage and taters in the pot . added one can of veg all (juice included as a vegetable stock per say ) added whole milk and small amount of Alfredo sauce with some water and brung it all up to a boil roll .....reduced the heat and simmered it about 45 minutes or so and .......
Did it turn out similar to a fancy recipe? Pretty much PERFECT is the word ......
coupled with parmesan cheese open faced biscuits toasted on the counter top griller .....oh my is how you could possibly describe this here culinary excursion ......
as once stated , dont ask what kind of meat it is , just eat it ......

We used to get served "Mystery Meat" in the North Sea sometimes, we didn't ask just ate. Your need to build flavor with the Bacon press shows a developed palette lurking, tuning and turning that pot to Flavor Town!