The fifth graders at Matthew's school were each assigned one of the 50 U.S. states to research and present at this past week's Open House. Matt's state was Indiana. I wish I had gotten a photo of his paper project, complete with political map, relief map, state flag, state bird, history, places to visit, slogan, recipe, etc., etc. It was this cool, folded, paper project, and each square contained some information and interesting illustrations. The classrooms were decorated with the fold-out books on each desk, and paper t-shirts with slogans strung across the room on string. Each desk displayed a hand-made state
flag.Matthew did his own research to come up with an "Indiana recipe." At RecipeSource.com, he found an entry for Indiana Farm Sausage. We prepared it the alternate way (explained at the end of the recipe) so that we could make up the little meatballs in advance, freeze them, and then bake them right before Open House. Matt and his friends enjoyed these spicy little morsels, and a few people wanted the recipe. Who knew?
Indiana Farm Sausage
Recipe By : Cooking from Quilt Country Marcia Adams
Serving Size : 24
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2 pounds ground meat -- room temperature
1/3 cup onion -- finely chopped
2 teaspoons fresh parsley -- finely minced
2 teaspoons salt
1 teaspoon sage
1 teaspoon dried basil -- optional
1 teaspoon dried marjoram -- optional
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon dried thyme
In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.
To serve, slice the rolls into rounds about 1/2″ thick and fry in a heavy skillet over medium-low heat for 3-4 minutes on each side or until done. Drain on paper towels and serve immediately.
**An alternate way to prepare sausage is to shape mixture into 50 large marble-size balls. Freeze. To serve, bake frozen on a rack, starting in a cold oven for 20 minutes at 325.
Indiana Farm Sausage
Recipe By : Cooking from Quilt Country Marcia Adams
Serving Size : 24
-------- ------------ --------------------------------
2 pounds ground meat -- room temperature
1/3 cup onion -- finely chopped
2 teaspoons fresh parsley -- finely minced
2 teaspoons salt
1 teaspoon sage
1 teaspoon dried basil -- optional
1 teaspoon dried marjoram -- optional
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon dried thyme
In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.
To serve, slice the rolls into rounds about 1/2″ thick and fry in a heavy skillet over medium-low heat for 3-4 minutes on each side or until done. Drain on paper towels and serve immediately.
**An alternate way to prepare sausage is to shape mixture into 50 large marble-size balls. Freeze. To serve, bake frozen on a rack, starting in a cold oven for 20 minutes at 325.
2 comments:
Oh, he looks like a terrific chef! What fun for a project.
Hey, we're right next to Indiana, and we know its cuisine well. Good job, Matt!
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