Kimchi mashup meal with chicken sausage

Making:
Kimchi veggies, gold beets with mushroom chicken sausage

1 serving prepared

Here's what I have:

9.3 oz Cauliflower

3.8 oz Carrot

3.3 oz Gold beet

7 oz Kimchi chopped

2 chicken mushroom sausages

1 tbsp plum sauce

1 tsp Scallion

Preparation:

The veggies:

And a steamer pot the vegetables were placed and seeing for about 12 minutes before removing from the pot and draining the excess water. While the vegetables are stating the kimchi was chopped up on a cutting mat to bite sized pieces.

The vegetables and plum sauce were added to the pot minus the gold beets. The Kimchi was mixed in. This was set aside while the sausage was cooked.

The sausage:

The chicken was sliced into smaller portions. After heating up a cast iron pan the chicken sausage was added and browned on both sides. Since the sausage was pre-cooked it only needed to be browned.

The vegetables were added to the Bowl first followed by the beets and and the sausage. The stallions were used as garnish.

The plate!

- Kris

Comments

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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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