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No Clue Inc.
Not like some not so good skin art ink company , like no clue incorporated cooking venue .:Rofl
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 ......:highfive
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 ......:cheers2
as once stated , dont ask what kind of meat it is , just eat it ......:Rofl
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My waistline just got bigger! Looks delicious
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Looks tasty and your description makes my mouth water. Yummy.
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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!