ITALIAN SAUSAGE TERRINE

 

ITALIAN SAUSAGE TERRINE
(30 1/4" slices or sliced 1/2" thick as entree)

• 1 lb. sweet Italian sausage, casings removed
• 1 lb. chicken livers
• 1 medium onion, chopped
• 1/4 cup flour
• 1/4 cup brandy
• 1 tsp. salt
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg
• pinch ground cloves
• 1/4 tsp. pepper
• 2 garlic cloves chopped
• 3 eggs
• 1/2 lb. sliced bacon

1. In a large skillet cook sausage, stirring until brown. Drain on paper towels, set aside in bowl.
2. In blender combine remaining ingredients except bacon, for 45 seconds. Stir in sausage.
3. Preheat oven to 350 degrees. Line loaf pan with heavy foil, letting 3" hang over the sides. Place bacon slices crosswise across bottom and up sides, letting slices overhang pan. Pour in sausage mixture; fold bacon over top. Place loaf pan in a shallow pan; pour 1" hot water into shallow pan. Bake 1-1/2 hours.
4. Remove loaf pan from water, fold foil over top. Place heavy can on terrine to weight down. Press firmly 2 minutes. Refrigerate with weight until firm, about 6 hours.
5. To remove terrine, loosen foil from sides of pan, grasp ends of foil, and lift out. Cut into slices.

HEARTY MANICOTTI

 

HEARTY MANICOTTI

(8 main dish servings)

• 1 lb. Italian sweet sausage links
• 1 lb. ground beef
• 1 medium onion, chopped
• 2 16 oz. cans tomato puree
• 1 6 oz. can tomato paste
• 1 tsp. sugar
• 1/2 tsp. pepper
• 2 tbsp. parsley, chopped
• basil
• salt
• 1 8 oz. package manicotti shells
• 4 cups ricotta cheese
• 1 8 oz. package mozzarella cheese
• Parmesan cheese

1. In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water, cook sausage links 5 minutes. Uncover, brown well, drain on paper towel.
2. Spoon fat from Dutch oven. over medium heat brown ground beef and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.
3. Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally. Meanwhile, cook manicotti as label directs; drain. Preheat oven to 375 degrees.
4. In a large bowl, combine ricotta and mozzarella (diced) cheeses, parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.
5. Spoon half of meat sauce into 13" x 9" baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 cup, over shells, top with remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake 30 minutes.

Bull's Eye BBQ Sauce

 

Bull's Eye BBQ Sauce

• 1/2 C. chopped onions
• 1 (8 oz.) can tomatoes sauce
• 1 C. water (OPTION: Beer)
• 1 1/4 C. ketchup
• 2 T. brown sugar
• 2 T. prepared yellow mustard
• 1 T. olive oil
• 1 T. Worcestershire sauce
• 1 dash Tabasco sauce

Combine ingredients, cover and simmer for 30 minutes. I cooked this for 45 minutes to an hour. The sauce reduced itself and tasted good. If you taste the sauce before simmering,it will not taste as good as when the flavors have melded, but after cooking it is great.

Just like the 'real' sauce on barbecued pork steaks.  For the original, do not use beer.