Sausage and veggies part 2

Making:

Apple sausage and vegetables alternate dinner

1serving prepared

Here's what I have:

Protein:
2 Apple chicken sausage

Sides and toppings:

4.1 oz Broccoli

3 oz Carrots

1 oz Tuscan blend cheese

0.9 oz Butter

0.2 oz Scallion

2 cloves Garlic

1.2 oz Red onion

Salt and pepper (not pictured)

Preparation:

A steaming pot was prepared and the carrots went in first with a timer set to 12 minutes. About 5 minutes from finish time the broccoli and garlic was added. To complete the vegetables the butter was added in stirred well with the vegetables until they were well coated. Salt and pepper were added to taste.

In a non-stick pan the Red Onion was added and cooked until soft. The apple sausage was cut into slices and added to the pan next, these were cooked through which took about eight minutes.

The vegetables and sausage were added to the plate and finished off with the cheese blend and scallions.

The plate!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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