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SAUSAGE POCKET PREPARATION BEFORE STUFFING BY JIM BAUDO |
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I PREPARE THE SMOKED SAUSAGE POCKET TAKING A SHARPE KNIFE AND GENTLY CUT ABOUT
1/4 INCH INTO THE SAUSAGE ABOUT
EVERY 1 INCH, TURN IT OVER AND DO THE SAME ON THE OTHER SIDE. THEN ON ONE
SIDE YOU SLICE LENGTH WAYS ACROSS THE SLITS. WHEN DONE COOKING THE SLIT
WILL OPEN AND FORM A POCKET THAT IS GREAT FOR STUFFING WITH CHEESE.
SMOKED SAUSAGE THAT IS STUFFED WITH CHEDDAR OR MOZZARELLA CHEESE IS BEST PREPARED THIS WAY AS YOU CAN SEE THEY ARE READY AS SOON AS THE SLIT WIDENS AND THE CUT AREA BEGIN TO CURL. THE LITTLE CUTS IN THE SAUSAGE ALSO MAKE IT EASY TO EAT. |
| IF YOU HAVE A LOCAL MEAT MARKET THEY PROBABLY HAVE SOME GOOD HOMEMADE SAUSAGE. WHEN THE LOCAL BRAND IS NOT READILY AVAILABLE THERE IS ALWAYS JOHNSONVILLE BRAND, AVAILABLE ALMOST EVERYWHERE AT FINE FOODS STORES | |
| PHOTOS WITH HP CAMERA, RECIPES BY JIM BAUDO E-MAIL JIMBAUDO@YAHOO.COM | |
