I've been making my sausages and Bratwurst exactly like you do for the last 10 years and they're excellent thank you so much for showing me how to cook.
Fennel seeds are a must and store sausages don't have them, it's half the flavor. Just like caraway seeds are a must in sour kraut but store bought kraut doesn't have them.
@@melcancook absolutely , I'm from West Virginia and that's just plain rude talking all that hate. You keep posting your vids nevermind the haters. From West Virginia a big hug and thanks. Ronnie.
Absolutely, you are most welcome . Pa. All the way!! As I said I'm from WV. So I'm like right in y'all's backyard. Glad to meet you my friend and neighbor. Keep posting your vids . Don't let the haters discourage you . I made that sausage last night is was very good. Thanks for your time . Hope you have a wonderful day Melcan . God Bless you . I'm going to look for more of y'all's delicious recipes. Thanks , Ronnie. 😊😊
This is exactly how I make mine for use on buns and Italian bread. For another way to use them, I slice the sausages and add tomato sauce to this dish and serve it over pasta! Thanks for posting! Happy to see someone does it the way I do!
Have my Italian friend and she makes the most delicious sausage and peppers but she doesn't want to tell me the recipe cuz it's a family secret but I think this is what she does so I'm going to follow this recipe it tastes just like the one they sell at the feast
Haha -- Yep!!! That happened due to editing ("they do") back at the TV station. These segments take about 2-3 hours total to shoot, sometimes longer. They edit all the footage afterward, back at the station, to fit the allotted time slot.
Mary -- Here is the link to my vegetarian version of the same soup. www.bitchinfrommelanieskitchen.com/2018/01/-well-seasoned-vegetarian-vegetable-bean-soup-.html
All right! I’m ready to try making my first beef stew. This looks like a great recipe with the higher quality meat, red wine and 😲cabbage. My mom used to make a kind of bland version with less seasoning, no wine or cabbage, and with white potatoes. I just discovered you today when I googled if I can put tapenade in an omelet and your omelet recipe popped up.
How nice to hear from you! I am reasonably certain you will be very VERY pleased with this stew. Here is the link with the detailed instructions and step-by-step photos! www.bitchinfrommelanieskitchen.com/2019/09/-old-fashioned-beef-stew-with-carrots-potatoes-.html
Hahaha -- I get your point. That said, the segment is shot in my home kitchen. When the camera crew goes back to the TV station, the segment gets edited by them and they pick/add the music, It's outta my hands.
i love coming across decade old YT videos i’m cooking some sausage right now! thx for this video. PS i saw your pinned comment. i hope in the past 10 years you’ve realized trolls are irrelevant!!!! ❤️❤️
I roast Italian sausages in the oven for about 40 minutes turning them once and they’re browned all over and super juicy. Them sauté the onions and peppers.
Good morning from Melanie -- Awesome question and I have explained it in one of my Kitchen Encounters blog posts. I hope you will click on this link as it is an interesting read: www.bitchinfrommelanieskitchen.com/2020/07/-why-when-you-say-pa-dutch-we-say-pa-deutsche-.html
The owners of Rasta Pasta, the Taraborelli family, specialize in fusing two of the unlikeliest of culinary bedfellows: the island flavors of Jamaica with their Italian-American background. Yes, you read that correctly. It's easy to assume the title "Rasta" is associated with Rastafarianism, which would require the fare to be vegetarian -- no meat or shellfish. No Mon. It implies the colors of the veggies: red, yellow and green. Research revealed a full range of opinions regarding the origin of this dish (which has developed a cult following), as Caribbean restaurants across the USA, many them in New York City which has a large Jamaican population, have a version of rasta pasta on their menu. They all left me completely up-in-the-air on the subject and unwilling to pass any along. My best guess: It is a savvy Jamaican-American cook's creation that got popularized in America, then made its way back to Jamaica, where it quickly became as popular as it is here. All I can say with certainty: It's a delicious twist on your typical creamy pasta dish, and, it appealed to me from the start.
