So, I want to share about the dinner I made the other day.
But, before I share the recipe, I need to share the prep part.
See, I make my own sausages now. Have been doing that for a while. They just taste so much better. Well, the first time I made jambalaya, the recipe I used called for sausages, cut up. So, I did. The second time I made it, I was either right out, or nearly out of the sausages I made. And it occurred to me, that it seemed like a shame to go to all that trouble to make sausages, use the casings, just to turn around and cut them up - especially when I knew how to mix up the meat mixture anyway, and could simply eliminate the extra step of stuffing the sausage.
So, that is what I did. I took my ground pork, and I seasoned it the way I would if I were going to make sausages - basil, crushed chilies, fresh course ground pepper, crushed garlic, parsley - then I made little meatballs. Like, very little - maybe an inch in diameter. I placed these on a cookie sheet, and baked them till done. I really don't like meatballs that are half burned, or torn up because they stuck to the pan, etc.
Anyway, that is what I did, then I mixed them into my jambalaya. Perfect!!
So, the other day, the recipe I wanted to try making also called for sausages. Well, I had some premixed ground pork from making my spaghetti and meatballs, so that is what I used - not quite spiced the same, and did have the egg and oats I use when making burger shapes or meatloaf shapes, but they still worked in the new recipe.
Well - that is the prep for tomorrow's recipe share. :) If you want to use premade sausages, that is fine. But if you want to make the mini meatball sausage substitutes, they work great :)