Sunshine & Sausage Making

Now that is an odd title I do admit but since my photos include a little bit of both I thought it fit *grin*.

The sun graced us today with its warmth and light and it felt so good after the last bout of rain we were soaked with. After lunch we bundled up and set out for a walk to burn off some extra energy from being house bound and searched for interesting finds along the way. We admired the snow still clinging to the highest mountain peaks, spied on little Sparrows and Spotted Towhees and at one point my 5 year old even ripped his boots off so that he could walk barefoot over a bunch of clumped moss along the roadside LOL. Now that would have made a good photo. Oh how I wish I had brought my camera with me!!

We have finally finished putting our cow into the freezer which is such a relief. It was two very long days of cutting and wrapping from morning till night and tired aching feet and backs but the sight of our freezer bursting to the top with those brown paper packages makes it all worth it.

Our favorite part of the whole process though is making sausage :)
I use a mix of 3/4 beef to 1/4 pork, fresh garlic and onions run through the grinder along with the meat and a bunch of spices mixed in to make our sausage meat. I don't add any extra fat or fillers, just the basics and then once its all mixed together Hubby feeds it into our grinder which has a handy little sausage stuffing attachment and I control the sausage casings, filling them uniformly for twisting into links later.

The whole process moves along quite quickly and if you ever need to buy a very economical meat grinder with a lot of punch I highly recommend Moulinex. We have a Moulinex HV6 and it has two plates for course and fine grinding, sausage horn and a reverse function in the even that it jams and we have been using it for the last 9 years. It has ground all our beef that has been butchered since purchasing it and we finally had to sharpen the blade this time around as it was a bit dull. I'm not sure if you can still get the HV6 but I see there is a newer model now available :)

So here they are all twisted into links and portioned into dinner sized amounts. They are drier than a normal store bought sausage understandably since we don't add any additional fat but they make up for it in taste and I know exactly what is in them :)

Hugs,
Rosina

Soaked Fruity Oats ~ Recipe

Oatmeal is a main staple during the winter months and to keep the children happily munching away on it without growing tired of it I like to spice it up with fruit :) I use steel cut oats which can take considerably longer to cook than quick oats and since I usually don't beat my children out of bed I needed a fast track cooking method!

Soaking the oats the night before provides this. By popping them in a bowl with water right after dinner (so I don't forget to do it) I have soft oats first thing in the morning that cook up in a matter of minutes :) The perfect solution when surrounded by a pack of hungry monkeys as soon as my feet hit the floor each day *grin*.

You will need:

3 3/4 cups of water

1 2/3 cups of steel cut oats

(rolled oats or quick oats can be substituted)

Assortment of chopped fruit

Maple Syrup

~ Serves 4

The night before place your oats and water in a glass bowl or jar, cover and let stand until you are ready to use them in the morning. Like I mentioned above, I like to do this when I'm cleaning up after dinner so that I don't forget and then they get a chance to soak a little over 12 hours :)

When you are ready to make breakfast in the morning, transfer your oats to a pot, bring to a boil and then reduce the heat to a simmer. Stir continuously as they cook for 5 - 10 minutes. The shorter cooking time will provide a chewier texture. Remove from the heat and stir in some yummy maple syrup to sweeten it. I usually use 2 - 3 tablespoons of maple syrup and find that it is sweet enough. Pour into bowls and top with chopped fruit.

Right now we are using an assortment of kiwi, pomegranates, oranges, apples and banana :) After Christmas the pomegranates came on for a super good price so I couldn't resist buying some and since not everyone likes the same fruit I like to have a few different kinds in the fridge.

Nuts, seeds and dried fruit are other delicious additions to your oatmeal to. Oh there are so many different ways to spice up your breakfast... literally! Try adding cinnamon with your apples or a touch of pumpkin pie spice with pumpkin seeds :)

Enjoy making your oatmeal a little more exotic the next time you cook it and don't forget to sing *grin*.

Pease porridge hot, pease porridge cold,
Pease porridge in the pot, nine days old;
Some like it hot, some like it cold,
Some like it in the pot, nine days old

Hugs,

Rosina

PS. Looking for more yummy recipes?? Check out this week's Hearth and Soul blog hop :)