Salt Lake Telegram | 1944-11-08 | Page 18 | Spicy Sausage Has Real Autumn [Illegible]

Spicy Sausage Has Real Autumn Appe Appel By Meta Mets Given There Is 15 no time of ot the year when sausage seems to fit lit bettel better better bet bet- ter tel in our our menus than autumn and winter The spicy rich flavor makes it appealing and foods which sausage seems to go with best are arc easiest to obtain at this season season acorn acorn and hubbard hubbard hubbard hub- hub bard squash red cabbage apples sweet potatoes etc Sausage is the links are arc the most practical Bulk sausage permits a much wider use it itcan itcan itcan can be molded in cakes of many shapes it makes delicious meat loa loaves ves and It can be used in loose form in casserole dishes This offers the best means of stretching the fine meat flavor navor The method used in preparing the dish described in the recipe below is a bit d different than the usual casserole mixture It produce produces produces pro pro- duces duce a crusty crisp food that would not be appreciated unless the sauce were served with it With Wilh the sauce over it there is the pleasing contrast of ot moist- moist ness and crisp crisp rich brown bro crunchiness Pork Tork Sausage With Vegetable Gravy Three-fourths Three lb Ib pork sausage sausage saus saus- age 4 cups fresh bread crumbs 2 tablespoons chopped apples 1 tablespoon chopped onion 1 tablespoon chopped green pepper pepper pepper pep pep- per 1 tablespoon chopped parsley parsley pars pars- ley Icy 3 1 cup water 1 egg slightly slight alight ly beaten Put sausage into a a. skillet and cook slowly over medium heat for 10 minutes stirring vigorously vigorously vigor vigor- with a fork to loosen the meat and heat through thor thor- Drain the sausage and combine with remaining ingre Ingre- Mix lightly but thor thor- 4 Bake in a cup 4 casserole casserole casse casse- role roJe at deg F. F for tor 50 minutes min minutes min mm- utes until a crisp crust is formed Vegetable Gravy Three carrots scraped and sliced 1 3 1 cups 3 1 cup diced celery 1 cup v. v r. r spoon salt satt 1 cup milk 2 spoons flour Cook carrots and Ct boiling salted water fa foi j 10 minutes until tender but not mushy A reserving H cup fo for tor forwith b with the flour Add U paste to the vegetable 14 M until mixture boils and Stir SUr constantly Fo Four Menus for Thursday w. w Breakfast Gra r oatmeal toast and ja Dinner Pork U vegetable gravy b bake toes buttered broccoli brocco beets whole wheat bars bars-