Well, I made Alton Brown's breakfast sausage on Saturday.
BOY is that GOOD. Great mouth feel and flavor. Well
worth it if you have the time.
http://www.foodnetwork.com/food/reci..._23907,00.html
My next question that kinda takes over where my last post left off.
I bought the fresh herbs to use. What can I do with the leftovers.
I have fresh sage and thyme. Can these be frozen?
Thanks
HM

"Herman Munster" > wrote in message
...
> Well, I made Alton Brown's breakfast sausage on Saturday.
> BOY is that GOOD. Great mouth feel and flavor. Well
> worth it if you have the time.
> http://www.foodnetwork.com/food/reci..._23907,00.html
> My next question that kinda takes over where my last post left off.
> I bought the fresh herbs to use. What can I do with the leftovers.
> I have fresh sage and thyme. Can these be frozen?
> Thanks
> HM
>
>

Or dried. If you have low humidity just leave them on a rack for a few days,
then crumble and put in a jar.


--
Peter Aitken

Remove the crap from my email address before using.

"Herman Munster" > wrote in message
...
> Well, I made Alton Brown's breakfast sausage on Saturday.
> BOY is that GOOD. Great mouth feel and flavor. Well
> worth it if you have the time.
> http://www.foodnetwork.com/food/reci..._23907,00.html
> My next question that kinda takes over where my last post left off.
> I bought the fresh herbs to use. What can I do with the leftovers.
> I have fresh sage and thyme. Can these be frozen?
> Thanks
> HM
>
>

Or dried. If you have low humidity just leave them on a rack for a few days,
then crumble and put in a jar.


--
Peter Aitken

Remove the crap from my email address before using.

On 20 Dec 2004 08:00:09 EST, "Herman Munster"
> wrote:

>Well, I made Alton Brown's breakfast sausage on Saturday.
>BOY is that GOOD. Great mouth feel and flavor. Well
>worth it if you have the time.
>http://www.foodnetwork.com/food/reci..._23907,00.html
>My next question that kinda takes over where my last post left off.
>I bought the fresh herbs to use. What can I do with the leftovers.
>I have fresh sage and thyme. Can these be frozen?
>Thanks
>HM
>

And if you don't have a low humidity place, you can use your microwave
on the sage. Place the plucked leaves between two sheets of paper
towels and begin with 60 seconds, adding time until the leaves are
just dry enough to crumble. Place them whole in a sealed bag and
freeze.

I always begin my sausage with freshly picked sage that I "nuke" in
order to make it easier to crumble such that it mixes more easily and
evenly.