There are many ways to do hamburgers. Every one concentrates
on what goes on a hamburger, tomato's, lettuce, pickles, cheese,
mustard, ketchup and so on. You can make it taste like it came
from different country's, just by adding certain ingredients from
that country. So the meat stays the same no matter what burger
they make. Well how about seasoning the meat with far out spices
and make it more interesting for our taste buds. So i did some
variations on what spices made the meat taste different.
I always start out with one pound of ground meat, 80 to 20 ratio,
that means 20 percent fat content and 80 percent lean meat.
I also use ground pork, Turkey, lamb, chicken, Italian sausage and
even breakfasts sausage. I think you get the idea. Makes 4 patties.
spice variation one:
1/2 tsp of salt, pepper, garlic and onion powder
spice variation two:
1/2 tsp all spice, white pepper, salt
spice variation three:
1/2 tsp salt, paprika, garlic powder
spice variation four:
1/2 tsp cumin, curry, salt,
spice variation five:
1/2 tsp crushed fennel seed, crushed coriander seed, salt
spice variation six:
1/2 tsp lemon pepper salt, grated Parmesan cheese, oregano
spice variation seven:
1/2 tsp basil, salt, oregano, Rosemary
ENJOY. SGM-B
Greetings friends.
This recepe goes way back to 1800's. It comes from Latvia-Polish
family, (Patricia Petkoonis) which i am honered to have passed on to me.
It's a meatloaf kinda recepe caled STUFFING, which also was used to stuff chiken.
INGREDIANTS:
1 pound each of ground pork and ground beef
2 stalks of carrots shredded
1 medium onion choped
2 small eggs
1/2 bell pepper choped
1/2 tsp salt and pepper
1/2 cup bread crumbs
Mix all ingrediants, let rest and refridgirate for 2 hours.
Bake in meatloaf pan for 40 minutes at 350 degree temrature.
Makes a great sandwich, with sliced tomatos, onions, letuce and mayo.
ENJOY. SGM-B
Italian Sausage
There are million or more ways to prepare Italian Sausage. I have a
few ways which i prepare them in my own way. Now a days, the sausage
comes in a variety of flavors and name brands. I choose the W-mart
brand in the 3 pound package. OK, now that's out of the way, lets start
cooking.
Simmered sausage:
2 large can crushed tomato's
1 TSP each of dry basil, oregano, black pepper, garlic & onion powder
1/2 TSP each of salt and sugar
6 links of sausage
In a pot, add all ingredients, let simmer, on low heat, for 3 hours.
The sausage will absorb all the flavors and will be very tender.
There are many ways to serve them. On pasta, in a hoggie roll with
grilled onions and peppers, slice them and add them to Italian soup.
Grilled sausage:
6 links of sausage. Par boiled, with 2 cans of cola or 2 cans of beer.
cooked on a grill to well done.
Serve them on a hot dog bun with mustard and chopped onions. Slice
them and add them to a salad, with Italian dressing.
Ground sausage:
6 links of sausage.
Take the casing off the sausages, now you have 1 pound of ground
sausage to use it like you would ground beef. Making meat balls
are thee best way to use it. in a bowl, add 1/2 cup of seasoned
bread crumbs, 2 eggs, 1 small chopped onions and the sausage.
mix well, form into 2 inch balls, and bake them for 30 minutes in
a 375 degree oven. Serve them with pasta with that simmered sauce
you made earlier, Or as a meat ball sandwich, with melted cheese.
For added sweetness, add 1 TSP of crushed fennel seeds.
Final thoughts:
There is no limit in what you can do. Don't be afraid of trying new
ways to prepare food. Its all good.
ENJOY. SGM-B
Polish sausage
The most tastiest of all sausages, for me anyway. It can be prepared
in many ways. here is one of them.
What you need:
2 16oz packages of polish or kielbasa sausage (sliced)
1 med head cabbage (cut coarsely)
1 med onion (chopped)
2 of each sm red and white sweet potato's peeled and slice round
(if white sweet potato are not in season, russet will do)
1 tsp dry parsley flakes
2 tbs oil
In a pot, add 1 tbs oil and potato's. On med heat, saute for 5 minutes
and make sure to give it a stir 2 times to cook evenly. remove from
heat cover and let rest. In pot number 2, add 1 tbs oil, cabbage and
parsley flakes. let saute for 10 minutes stirring often. Cover and let
rest. In pot number3, add sausage and onion, and saute for 5 minutes,
stirring often. Now comes the assembly. In a large dish, add cabbage,
spread evenly. Pour the sausage in the middle and the potato's around
it. Serve with salad and crusty bread.
ENJOY. SGM-B