Ingredients: • 1 lb Italian sausage • 1 stick of butter (8 TB spoons) • 2 cups milk • 1/2…
Ingredients:
• 1 lb Italian sausage
• 1 stick of butter (8 TB spoons)
• 2 cups milk
• 1/2 cup flour
• salt, pepper
Directions:
• Break up the sausage as you put it in the pan over a medium heat.
• Brown it. (about 6 minutes).
• Add the butter and let it melt in the pan.
• Add flour; constantly whisk for about 3 minutes over low heat.
• Slowly pour in the milk, whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).
• Add salt and pepper
Kabanosy is a long, thin, dry pork sausage that originated in Poland. It’s also known as cabanossi or kabana. The name comes from the nickname “kabanek” given to a young fat pig in the Eastern parts of XIX Poland, known today as Lithuania.
Kabanosy is smoky in flavor and can be soft or very dry in texture depending on freshness. It’s a popular dried sausage in Central and Eastern Europe, typically eaten as a snack.
Kabanosy is ready to eat as it is, but its full flavors will really come through when cooked. It’s great for a quick snack or as an appetizer, with cheese and crackers.
Cajun Andouille is a smoked sausage made from pork and originated in France. Cajun Style Andouille Smoked Sausage is the delicious answer to weeknight dinners.
Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich beef filling.
200 years ago, Elector Karl Theodor brought his own butcher to Bavaria. The latter created a special minced meat from finely chopped pork, which was baked in a bread pan. You might think that this minced meat contains liver (translated from German Leber – liver), but this is not so. The name comes from the old German word “lab”, which means loaf, and “kasi”, which means a thick, dense mass.
You can eat it hot or cold on a piece of bread or with a side of egg salad.
