| 23 | 24 | 25 | 26 | 27 |
| 1 | 16 | 32 | 47 | 63 |
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refrigerator.
Knead all ingredients together until
well blended. Shape into patties or
meat loaf or stuff into sausage
casings. Make a large roll or tie off
in 5 to 18-inch links with string.
Refrigerate in airtight containers
for 2 to 3 days to allow flavors to
blend. If you plan to use the sausage
immediately, the spices will not be
as strong. You may substitute 3/4 lb
ground beef for half the pork, or red
wine for the vinegar. Do not use rice
vinegar.
This sausage will keep in the
refrigerator for 2 to 3 weeks. Or you
can freeze it.
Yield: 38 ounces
Asparagus with Prosciutto-Bacon and Eggs
2
3
1
2
teaspoons extra-virgin olive oil
ounces thinly sliced prosciutto
pound thin asparagus
large hard-boiled eggs, coarsely chopped
Preheat oven to 400 F. Lightly brush 1
teaspoon olive oil on a large baking sheet.
Arrange the prosciutto in a single layer on
the prepared baking sheet. Bake at 400 for 10
minutes or until crisp. Cool the prosciutto
and crumble into large pieces.
Snap off the ends of the asparagus. Fill a
large nonstick skillet with 2 inches of water
and bring to a boil. Add 1 teaspoon of salt
and asparagus. Cook the asparagus for 3
minutes or until crisp-tender and drain.
Arrange the asparagus on a serving platter.
Drizzle with the remaining 1 teaspoon of
olive oil. Sprinkle with salt and pepper to
taste. Top the asparagus with the eggs and
prosciutto. Serves 4
2
5
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