Well, so much for me dreaming of an early spring season this year. Our return to frigid temperatures is not unexpected, but a little disappointing all the same.
This was our light covering of snow on the ground yesterday morning. It melted before the day was over but the temp stayed barely into the 30s.
Today we had a heavy frost on most every outside surface. The sun is shining on us and the thermometer reads a balmy 31° already at 7:30 a.m. (Wahoo!) The forecast for tomorrow? A "wintry mix" and breezy. Oh well, it's just typical spring time in the
Rockies north woods.
* * * * * * * *
I planned pizza for dinner last night and needed to make up another batch of pork sausage for topping. Sharing my recipe might give you an idea for making your own. Of course, you may feel free to adjust any of the seasonings more to your own liking.
To one pound of ground pork, I add:
1 teaspoon garlic powder
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper powder
1/4 cup dried parsley
1 tablespoon paprika
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
Brown the ground pork in a skillet until no longer pink.
Then add a mixture of all the spices and herbs and mix thoroughly, and cook over medium flame for a few minutes stirring frequently.
I spread the hot, cooked and seasoned pork sausage out on a cookie sheet for faster cooling before putting it in a container for the freezer.
When I want to use the seasoned pork sausage, I take out as much as desired from the container and spread it (frozen) on top of the cheese covering the pizza.
Papa Pea prefers sausage on his portion of pizza; I'm a fan of pepperoni. I have a couple recipes for homemade pepperoni, but have to admit I've never tried making it. Do any of you have a tried and true recipe you'd care to share?