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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Scrumptious Sausage Recipes

Scrumptious Sausage Recipes

Sausage making is one of the oldest forms of food preservation in the world. Nearly every culture around the globe makes some form of sausage by grinding and combining the scraps, fat, and edible organs left over from an animal after the choicest cuts have been removed. Before refrigeration was available, the protective casing, and the salt and other spices added to the mixture, kept the meat from spoiling and gave pre-modern people a portable and long-lasting source of food during lean times.

Not only is sausage an important way to reduce food waste, it is also art form, with many different recipes featuring a variety of spices and flavors.

If you think of sausage as just bland, brown little logs that accompany your morning eggs, you’re missing out. Sausage can make a delicious addition to any meal. You can crumble it into a casserole or slice it up to add a little spice to your favorite pasta sauce. Even if you don’t eat meat, or are trying to reduce your fat intake, there are many alternative version on the market, from vegetarian sausage made from seitan or tofu to turkey sausage made from lean meat.

Here are a few recipes from a new Farmers’ Almanac contributor Holly Michaud who cooks and works a The Pier, a unique waterfront restaurant in Newport, Rhode Island. Holly has years of experience in the kitchen cooking for celebrities on various chartered yachts.

Sausage and White Bean Soup with Spinach

Ingredients:
1 lb ground sausage
4 cups chicken stock
1 15 oz can cannellini beans, strained and rinsed
1 medium yellow onion, diced
2 stalks celery, diced
3 handfuls washed spinach
3 tablespoons salted butter
1/2 cup cream
3 tablespoons Wondra Flour
Salt and pepper to taste

Directions:
Melt 1 tablespoon butter in your stock pot over med heat, and add onions. Let them sweat out for a few minutes, then toss in the celery. Add butter if the onions or celery begin to stick to the bottom of the pan. Saute for a few minutes more, then add the ground sausage. Cook the meat through, and use a metal spoon to break it into bite-sized bits. Add the chicken stock, and heat through to a gentle simmer. Once everything is nice and warm, turn the heat to low and bring out your new secret weapon, Wondra Flour. With a whisk in one hand, flour in the other, slowly add the flour to the soup, whisking the whole time. Continue adding flour until the soup reaches the desired thickness. Add the beans and spinach. Give the greens a few minutes to wilt and tip in a splash of cream. Add as much salt and pepper as you like, and you’re ready to go. Serves 4-5

Sausage and Potato Frittata

Ingredients:
3 sausage links
2 tablespoons butter
8-10 fingerling potatos, diced
1 red bell pepper, diced
1/2 red onion, diced
2 gloves garlic, diced
2-3 handfuls of spinach
8 eggs, whisked
1/2 cup cheddar cheese, shredded

Directions:
Preheat oven to 350°. Melt butter in a12″ oven-safe nonstick frying pan over medium-high heat. Add the diced potatoes and cover to let steam up a bit. Once they begin to soften, add onions and cover for a few minutes more. When you can smell the onions sweating out, throw in the bell pepper and cover again for a few minutes. While you wait, run your knife lengthwise down the sausage links, and gently peel the casing off. Break the sausage into bits, add them to the pan and cover again. When the sausage is cooked through, throw in the garlic and spinach and cover to wilt. Give everything a good stir, and pour in the eggs. Take a pinch or two of salt and pepper and sprinkle on top, then throw the whole pan in the oven. Bake for about 15 minutes, until the eggs have cooked through. Top with the cheese, and let stand for 5 minutes or so, until the cheese melts. Take a plastic spatula, and turn out the frittata on a cutting board. Cut into quarters and serve with sour cream and a splash of hot sauce. Serves 3-4

If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.