On Feb 13, 11:23*pm, Sqwertz > wrote:
> On Sun, 13 Feb 2011 22:30:40 -0600, zxcvbob wrote:
> > Does anybody have a good recipe for using them? *(they are kind of
> > bland) *Maybe mashed into an ersatz paté, or skewered in Shish Kabobs?
>
> > They work pretty well for giving a dog a pill...
>
> Vienna Sausage Confit:
>
> Thoroughly drain the liquid from the cans and re-cover them with hot
> duck fat. *Tap down the cans to allow fat to settle to bottom. *Allow
> to cool to room temperature. *If the sausages are not covered
> completely after they cool, add more liquid duck fat. *
>
> Cover cans with 3 layers of cheesecloth and put them in a cool 45-55F,
> 65% relative humidity cellar 3-4 months to age. *You may also use a
> wine or kimchi refrigerator.
>
> To serve, simply warm them in a hot water bath until you can remove
> them, then hit them with a blow torch to brown them lightly and
> caramelize some of the surface sugars. *Serve with a mixture of grape
> jelly and Heinz Chilli Sauce and a box of toothpicks.

That sounds almost as good as Nigella's Valentine Date Rape Steak:
http://www.npr.org/2011/02/14/133682...es-dinner-date
Undercooked green beans, burnt skin baked potatoes, and a steak f-ed
up by her nasty "sauce."

"Food is a big expense, and it's a big temptation to buy the cheapest
stuff out there, whether for eating at home or when you need to eat
out. But cheap, nasty food results in nasty meals and doesn't help you
stay healthy."
source-- http://finance.yahoo.com/banking-bud...d=bb-budgeting
>
> -sw

--Bryan