It's easy, it's cheap, it tastes amazing, and you can make it lean as you like...that's right, home made sausage...wait, keep reading! You don't need a meat grinder, casing etc.

Now, if you are a purest and only consider it real if it's like the store bought version, then this might not be for you, but if you are a person who likes to cook, likes to eat and looks aren't the most important thing when it comes to food, read on.

For some reason, ground meat of all varieties was on sale the other day, so I stocked up. Usually I would just patty it up and put it in the freezer for later use, but it was a rainy day, a good day for cooking, so I got creative.

I had tried my hand at home made bratwurst about a month ago with tasty results! I mixed up ground pork and beef with spices, made sausage shapes (no casing) and baked them so they'd retain their shape till they firmed up, they browned nicely in the oven and tasted great...oh, did I mention they cost about 1/3 of what store bought prepared brats cost? Since I, like so many of us, am currently unemployed, this is a plus.

Encouraged by that experiment, I decided to try my hand at some other varieties. Fresh kielbasa (I am 50% Polish), and chorizo...because I LOVE it spicy.

I searched the web for recipes, and then, in true cooks spirit used them as inspiration rather than formulas. I keep a well stocked herb/spice collection, so it was easy to improvise as I went along. The recipes for kielbasa varied wildly, the ones for chorizo, barring the proportions, were surprisingly similar.

What I did  was check out a number of recipes and see what the basic, across the board, ingredients were. I used that as my starting point, then tweaked it with the inclusion and amounts of the other spices according to my own tastes and sensibilities. I mix the kielbasa and chorizo by hand, but when I make brats...I prefer the smooth textured ones, so I mix that in my stand up mixer for a longer time to pulverize the meat. Works like a charm.

Several recipes suggest leaving the mixed sausage in the fridge overnight (or longer) kneading from time to time, to let the seasonings meld. I thought that sounded like a good idea, I hadn't tried that last time. The chorizo recipes suggesting leaving it go for as long as three days to get the full flavor, which is probably OK, since one of the ingredients is a surprising (to me at least) amount of wine, vinegar, or combination of the two.

The kielbasa and bratwurst recipes only suggest overnight.

For ease of use, the meat can be formed into sausage shapes, balls or patties and baked, this allows them to firm up, if you like you can then cook them in kraut, toss them on the grill to "finish" them, freeze them or whatever.

Chorizo can be done the same way or cooked loose for some recipes, depending on how you want to use it.

Some recipes use egg as binder. In my brats (this time I used turkey...because it was on sale) I added ground cooked barely to hold in extra moisture, since the meat was so lean. Many recipes include dry milk as well.

Sausage is not an exact art, though some rules of thumb are usesful. About one tsp of salt per pound of meat seems standard. Most recipes suggest using fatty meat, and surely they will make for a tasty juicy sausage, but because of the diet I am on, I use leaner meat, either with or without fillers. Since I make the sausage for my own personal use and don't really miss the fat, this isn't an issue. The filler can hold moistness, though technically it is something that is left out of homemage sausage, indeed it is one of the reasons people make their own.

Fillers, like bread crumbs, oatmeal, other grains, or crumbs (think meatloaf) certainly change the texture, but not necessarily in a negative way. Meatloaf is nothing else but a large quick sausage, yummy and moist in its best incarnations. To any homemade sausage recipe, add some filler, bake it in a loaf and you'll have an interesting ethnic meatloaf...it's all good!

I think the best frame of mind to go into sausage making with is creative and open. Think about the cuisine of the culture who's sausage you are approximating. Beer brats? Yup, they DO have beer in them, it would work for a variety of wursts. When I saw the spices in bratwurst I was scratching my head...ginger and nutmeg? huh? But when I think of it...gingerbread, with the same spices comes from the same cultures. Makes sense, and yes, it works.

Indeed I've learned a lot about the "theme" spices of various cultures..it is not uncommon for the same or similar st of spices to show up in both savory and sweet dishes of a culture.

In Mexico, chili, chocolate and cinnamon show up in both sweet and savory dishes. In German and Polish cooking, allspice, nutmeg, ginger and mace reappear over and over. In Italian, anise and fennel are standards in both main dishes and desserts. This is a good thing to remember when making sausage.

So, for each lb of ground meat you want about 1 tsp of salt, 2T of seasoning, and 1/3-1/2 cup of water or other liquid. These are all negotiable, but are good jumping off points. If you prefer a smoked sausage, add liquid smoke flavoring. Most sausage recipes also suggest about a  1/2 tablespoon of sugar or other sweetner per pound of meat. Adjust according to tastes.

But don't limit yourself to the seasonings of any particular culture. Be bold! Use your imagination! I plan to make Indian curry sausage and Thai inspired sausage very soon. Why not? I mean, Indian seasoned meatballs in a lovely curry sauce...I'm drooling here...are you?

Sometimes we let the details of a certain food preparation put us off. I didn't make sausage for years, because I thought I had to have a grinder and casing. But cooks throughout time have improvised, that is where oure recipes come from. We take what we have, put it together in new ways, sometimes out of desperation, neccessity or inspiration and viola', a new favorite is born!

I hope this inspires you to try your hand at the lowly, lovely art of sausage making.

My local store had a special on ripe bananas, a whole big bag for a buck forty nine. I took the bait and brought a bag home and started scouring the net for not so typical banana recipes.

Every recipe I found for banana bread or muffins was pretty standard, the usual spices, tons of sugar, and throw in raisins or chocolate chips for variety...oh and don't forget the walnuts. Now don't get me wrong, those are some tasty breads, but my family doesn't love banana bread, and I do love a challenge. So I got to thinking of a new kind of banana bread, less sweet, with an unexpected flavor.

I opted for a taste in a different direction...caraway seeds, ground ginger, black pepper, and ground mustard. All flavors that work with both sweet AND savory dishes, oh, and some ground sesame seeds as well. No sugar, just the mild sweetness of the bananas. The result is a loaf with a totally different taste, moist, that would make a nice base for cheese, peanut butter, a turkey sandwich or just some plain old butter (my husband says).

Here is the recipe

grease and flour a large loaf pan, or use muffin cups and muffin tin (increase temp to 375 and reduce time to 20 min for muffins)

heat oven to 350

3 lg. bananas

1 1/2 tsp crushed caraway seeds or 3/4 tsp ground

1 tsp ground mustard

1/2 tsp ground ginger

1/2 tsp ground black pepper

1/4 tsp ground cloves

if desired...3T ground sesame seeds

or 1 tsp toasted sesame oil

1 egg

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. sea salt

1 1/2 c. all purpose or whole wheat flour

1/3 c. melted butter or oil

Preparation:

Mash bananas.

Add  slightly beaten egg.

Add melted butter or oil

Sift dry ingredients together and add to above mixture.

Mix until moistened.

Bake at 350 degrees for about 35 minutes.

Now, for a treat for ME

I am on a no sugar/no refined foods diet. I also have an ice cream maker I am addicted to..I found a recipe for roasted banana ice cream that I modified slightly to meet my criteria. I'll pass it on.

In a greased glass dish..

chop three bananas, lightly drizzle with blackstrap molasses (about 1 T) toss to coat and roast bananas at 375, stirring occasionally till dark brown and carmelized.

The bananas will mush up, just keep spreading them on the bottom of the pan and returning to the oven. They will begin to smell carmelized and toasty, you decide how dark you want them.

Put 1 and 1/2 cups milk or half and half in a blender jar (vegetarians use 'milk' of your choice)

Add banana mash

1/4 tsp ground mace

1/8 tsp ground cloves

1/8 tsp ground cardamom

1/2 tsp vanilla extract

pinch of salt

blend till smooth.

chill and freeze in ice cream maker, or in the freezer stirring every 30 minutes till thick.

YUM!

I haven't had a chance to try the chicken banana curry yet...I'll have to get back to you

A cross quarter is coming up. Feb 2, or thereabouts, depending on your tradition is a Crossquarter, a day that falls smack between a Solstice and an equinox. Various cultures around the world have various customs associated with this day. In some areas it is/was known as Imbolc, the time when ewes give birth and start producing milk. In other areas the goddess of grain was honored with bread. In other areas it was seen as the awakening of the fields, with offereings to be made to the earth for a fertile growing season. And in some religious circles it is known as candlemas, when candles are blessed, and made for the rest of the year.

Whew! And don't forget Groundhog day...or any other number of things associated with this time of year..take your pick, look out your window, investigate your heritage, look to your spiritual faith and choose which aspect is most meaningful to YOU. After all, a holy day is only what we make it!

So, when it comes to the menu...if your focus is on the milk aspect, how about a lovely sheep's milk cheese. Here is a HUGE list of available options http://en.wikipedia.org/wiki/Category:Sheep%27s-milk_cheeses

Of course any cheese or dairy based recipe would suit...a cream soup, a pudding for dessert. The real issue as to whether or not it's an appropriate holiday food is does it speak to YOU? Does it reconnect you to something that feeds your spirituality? The earth, our predecessors, our heritage, our dependence upon nature, etc.

If you are approaching the cereal aspect of things...make some bread, or for a twist, some home made granola. Or instead of rice..cook up some whole grain you haven't tried before, many are available, spelt, kamut, quinoa, amaranth, millet to name some of the readily available options. They cook up just like rice, one part grain to two parts water, bring to boiling, stir, turn to low heat and give them about 45 minutes to do their thing.

As you cook and eat, focus on where the food comes from, on the people who work the land, drive it to the processing plant, package it, drive it to the store, stock the shelves, etc. In your heart thank them for their efforts. Think of the generations before us and what they did to bring grain to the table.  Enjoy the wholesome goodness.

Break bread with others. Sit down and have a real meal with family or friends.

Put out seed for the little creatures, the birds and squirrels (and groundhogs!)

Homemade candles anyone? I mean seriously is there ANYTHING better than the scent of beeswax?
They are easily made, buy wire core wick at your local craft shop, buy beeswax...if you can get it from a local bee keeper, it's less processed and smells like heaven. An easy way to make the candles is to use tiny jelly jars, set the wicks in place, pour the wax, you are done. Or, for a more advanced project, you can dip tapers the old fashioned way, tie the wick to a stick, dip in wax, dip in cool water, dip in wax...etc till the candle is the thickness you desire.

Then you can bless your candles, ask for guidance, protection and blessing in the upcoming cycle of seasons.

Depending on where you live, Feb 2 may signal a midpoint in winter, the beginning of spring, the hottest part of summer, or the time when the sun really seems to be returning to the sky...or making it's retreat. Go with what YOUR seasons are signaling you...and choose your recipes to feed your spirit, to connect your senses to what is taking place in your soul.

My version of that is to begin, on Feb 2, a season of austerity. Each year, at this time, I begin six weeks of "fasting"....in order to get in touch and sort out my relationship to material things, and distiguish between wants and needs. I do this in a non judgemental sense. There is nothing inherently better in feeding a need rather than a want, but it IS useful, for me, to know the difference. As the winter stores of food wanes outside, and my palate begins to weary of "winter" food, as I begin to get a little stir crazy from being stuck inside, but hopeful because the sun is rising earlier and earlier...I find it a perfect time for cleaning my house, body and soul

Basically, I simplify things, cut the fat...sort clutter, donate what's worthwhile to the local thrift store, prune my wardrobe, eat nourishing food, work on a project I've been putting off, etc. I don't have to do ALL these things, because that would not be simplifying anything. I choose a focus for the year based on what is going on with my life, but I do tend to include a food based fast of some type.

Now...I've gotten static from many people, telling me that no god, spirit, etc benefits from me going without. I agree. I don't practice my faith to appease or benefit anyone but me, it's about MY spiritual growth, MY soul.
When I fast from a food I like, this is what happens, every time I think of that food, or reach for that food I am reminded that I chose to set aside this season to look at certain spiritual issues. My not eating the food is about being reminded what I AM feeding my soul. It's like the string tied round one's finger, or a note scribbled on the palm of a hand. I also tend to wear a ring on my thumb during this season, just to remind me, when I see or feel it, of what I chose to focus on. In that way fasting is good for my soul.

And I also learn about my relationship to food, and to that particular food, and to "stuff" in general. My attitudes, attachments, preferences, and priorities...it's always interesting to see where I am with these things. I haven't yet decided what I will fast from this year, but I will share this. I don't always choose something that would be considered "bad" for me. Because that is not the point, to slip in some New Year's resolution into this, to kill two birds with one stone...hey, as long as I am fasting...may as well give up a bad habit. That is not what this is about. I may give up bananas, which I eat with breakfast everyday, there is nothing wrong with bananas, they are a habit, and not having them would be a reminder at the start of each day that I am focusing on a spiritual issue.

I also haven't chose which particular spiritual issue I will focus on. That always comes to me in time though, life and my aching soul tell me very clearly what to look at, which relationship in my life could use a little evaluation.

So, perhaps today's blog is less about recipes for particular dishes and more about recipes for life.

I'll be back in a few days with some actual food recipes for this crossquarter...minus the poached ground hog...

but today I wanted to share some food for thought.