But the pork ones had problems too. No I don't want chipotle or parmesan in my sossidges, much less hot Italian whatevers, much less extra lean hot Italian whatevers. The 'chef special Toulouse herbes de Provence' were as bland as if they'd been veal. Finally I went with Happy Pig sausages-- ie Rowe Farms, whose happy pigs produce lovely ham even as they turn into indifferent bacon. I'm pleased to report that Happy Pig sausages are just fine, thank you, even if they don't fry very fat either. But now I wonder where one can get uncased sausage meat for turkey stuffing, because the super only has Cotechino, which I personally don't trust.
I had onions and mushrooms and left-over rice and I fried them all up together with the sausage meat and raisins and diced dried apricots to make a squash stuffing. Alas for my ignorance, the squash I chose to stuff was a butternut, which doesn't have much room for stuffing. (Evidently the season for turban squash is over.) Also it's bland bland bland, and takes forever to cook (45 minutes my left hind foot), and the result was disappointing. So I have all this pork stuffing left, and am thinking of buying a chicken tomorrow to put it in. But the super only has free-range chickens and Happy Chickens and grain-fed by hand chickens, and they all cost an arm and a leg. Maybe I should just stuff a large crusty Italian loaf instead....
