I recall my grandmother subscribing to Capper’s Weekly, a publication for rural readers. It was full of advice for homemakers, gardeners, farmers, ranchers and cooks in addition to news that affected the agricultural community and even a bit of politics. Started in 1879 (almost as old as granny), it is still around today. Although blogs have replaced the news section, it is still aimed at ‘country life’ and still full of good things.
The following recipe is one (among 100s) of their goodies.
Easy Swedish Sausage
1 pound ground beef.
1 pound ground pork.
3 or 4 boiled and mashed cold potatoes.
3 tsp salt.
1/2 tsp ground cloves.
1/2 tsp ground ginger.
7 fluid ounces milk.
1 tblsp potato flour.
Mix ground meat with mashed potatoes.
Stir in remaining ingredients.
Make sausages 1 1/2 to 2 inches in diameter but not longer
than the diameter of the pot to be used to boil them.
Wrap a piece of cling-wrap two or three times arund the meat.
Make sure there is enough wrap at the ends.
Tie a string each end to close the ‘tube’ of sausage.
Put the sausage in boiling water and simmer12-15 minutes.
Do not boil.
To serve warm, cut the wrap on each end and press out the sausage.
To serve cool, refrigerate in the plastic wrap. When cold, remove wrap and slice.
Honey Pecan Bacon Bars
Idea sparked by earlier note from Tina (h/t), tested by my grandchildren. 🙂
12 oz. can Pillsbury refrigerated crescent rolls.
1 cup chopped pecans.
3-4 slices bacon, cooked crisp, let cool.
2/3 cup honey.
1/4 tsp cinnamon.
1/2 cup sugar.
3 tsp butter (1 1/2 tblsp), melted.
1 tsp vanilla.
1 egg beaten.
Pre-heat oven to 350°
Unroll dough, spread out in 9×13 pan,
press in bottom of pan and 1/2″ up sides
seal the sections together.
(May not require all of the dough, but 6 oz can is insufficient,
unless you spread the dough very thinly. I prefer thicker dough).
Poke with fork to make small holes to let the mixture seep into dough.
Bake for 7 minutes, and while it’s baking:
Crumble bacon to small bits and melt the butter.
Mix honey, sugar, vanilla, melted butter, bacon & beaten egg.
Remove pan from oven, pour mixture into crust, spread evenly.
Bake approximately 12-14 minutes until crust is golden brown.
Cut into 16 bars.
Best if made a day or even two days in advance.
FYI: The sausage recipe was recommended by a friend. Just whipped up a batch last night and frankly disappointed. Next time I’ll add a lot more spices, including garlic & red pepper and maybe even some onion. And I’ll stuff them in proper sausage casing & deep-fry instead of simmering.
I froze the batch of sausage I made and thaw out one from time to time. I then just mash it into a patty, adding garlic, black pepper, finely-chopped onion & green pepper. I then fried it up. Much better. Next time I’ll add jalapeño and perhaps some ketchup & Worcestershire sauce – basically a fried mini-meatloaf. 🙂