Now, I haven’t made these in about 10 years.  I pulled the recipe from the Betty Crocker/Bisquick website.  I thought the proportions seemed quite a bit off – 3 cups of bisquick, 4 cups of cheese?  To just one pound of sausage?  But then I thought, hey, it’s Bisquick’s own recipe!  They of all people should have it right.

I should have trusted my instincts and found another recipe.  They were awful.  Ended up as sort of a cheesy dough with bits of sausage and just terrible.

Next time I’ll be using this recipe from Consumer Web Help – the proportions seem much more reasonable and the sausage isn’t so far outnumbered by the cheese & Bisquick.

Ah well, lesson learned.  Onward and upward!

In my fridge there is a 7.92# Shady Brook Farms turkey breast!  The first market I went to last evening had at least a dozen of them.  Much better than the year I had to go to 3 different stores to find one.

I always get the biggest one I can get my hands on, because the leftovers will NOT go to waste.  I like turkey, but don’t eat it a whole lot.  My brother LOVES turkey.  Last year he had 8 meals in a row of turkey sandwiches after Thanksgiving.  We’ll see if he can break the record this year.

As it stands, we will again have enough food for a small army, even though it’s just my brother & myself.  But I won’t have to cook for at least 3 days afterwards!

The cheese & sausage plate will be a meal in and of itself.  I’ve got summer sausage, hard pepperoni and…  There’s one other thing and I can’t remember what it is off the top of my head but it’s in the fridge.  For cheeses, we have good old sharp cheddar, pepper jack, salsa jack (never heard of it before, but it looked interesting,) smoked gouda and dill havarti.  I also have a roll of Salame Panino.  (Salame rolled in mozzarella!) It just looked really yummy.

Can’t wait!

OMG, she cooked!!!! :-D

OK, yes, it’s just non-spaghetti pasta and my standard spaghetti sauce with mozzarella on top and then popped under the broiler for a couple minutes to get melty and brown.  But Pizza Hut made it when I was a kid (and I assume invented the name) and I’ve always loved it.

But it’s tasty and hits the spot on a cold day.  Only downside was I couldn’t find any wagon wheel pasta.  Bummer.

So, thanks to this week’s sale, we had Kielbasa this evening.  Again, very tasty, but once again, not photogenic at all, as it split and broke up during the process…

My brother, the non-cook asked, “Did you fork poke it?”

*headdesk*

Nope, didn’t even occur to me.  Maybe next time I’ll remember and I’ll actually have a dinner that is worth of photography. :)

No pics – though it was yummy, it was not photogenic…

It took me a long time to acquire a taste for kielbasa – not sure why, but it did. Got a wild hair for it this week, and that was dinner last night.

I simmer it first in stock & beer and then finish it on the grill. Someone, somewhere told me I was doing it *all wrong* a long time ago, but hey, my restaurant, my rules. (OK, it’s 2 covers a night…) I’ve found that trying to do it completely on the grill results in the outside getting too crispy (or flat out burnt) while trying to get it heated all the way through. Probably doesn’t help that my grill isn’t that great and trying to do indirect heat doesn’t work so well.

It was TASTY. Served it up with some mac & cheese and it was just good old fashioned comfort food. But, I am just as stoked for the leftovers. I love it cold and sliced up with cheese & crackers. I think it will also be a killer omelet filling.

Gotta love sausage. :)