I wanted to try a new recipe that called for Italian sausage. I could go buy some or I could make some. Of course, I decided to makes some. Continue reading Italian Sausage
I like hot links so I wanted to make some. This presented a problem. Most hot links are hot (surprise!). She Who Must Be Obeyed does not like very spicy food. I decided what the heck, I was going to make some whether she liked them or not. Of course, I asked her permission first. Continue reading PWE Hot Links
I have had some enquiries about andouille from my prior post. Andouille is a spicy smoked Louisiana sausage. It is commonly used in Cajun and Creole dishes like Jambalaya and Gumbo. However, it is also tasty eaten by itself or on a charcuterie tray. Continue reading PWE Andouille
It has been cold at Passing Wind Estates, minus 20 C. We have 14 inches of snow. It is time for comfort food! Continue reading Jambalaya
I was out of breakfast sausage. My hand started to shake a little as my eyes widened in horror. I had to make more.
Summer is coming and summer needs hot dogs. I don’t make the rules I just follow them. The problem is that most commercial hot dogs aren’t very flavourful and have a soft rubbery texture. You can do a lot better. I did by making my own. I named them after our property. Allow me to introduce you to Passing Wind Estates Hot Dogs. Continue reading PWE Hot Dogs
A Homage to Pork!
OK, I admit it. I love pork. I like all kinds of pork. I decided it was time to do a dish that reflected my love of pork in all its forms. Welcome to Quatre Cochons de Montagne (Four Mountain Pigs). Of course, one of the best ways to cook pork is in the smoker, so the Louisiana Grills Pellet Smoker was the chosen tool. Continue reading Quatre Cochons de Montagne
Catastrophe! I went to the freezer and there was no breakfast sausage left. I had to make more immediately! I have posted my go to breakfast sausage recipe, PWE Breakfast Sausage. As usual, I just can’t resist trying something new. I decided to add maple syrup to the recipe and made Passing Wind Estates Maple Sausage. Continue reading PWE Maple Sausage
I love Chicken Cordon Bleu. The salty of the ham and the gooey cheese. How could you possibly improve it? Sounds like a challenge to me. I substituted sausage for the ham, used a chunk of cheese instead of slices and did an easier breading. Then I baked it instead of deep frying which is messy. Welcome to the creation of Chicken Mountain Bleu! Continue reading Chicken Mountain Bleu