Curry Sauce

Here's an easy sauce to add punch to chicken or pork that you've browned.  It's my husband's favorite.  It goes well over potatoes or rice and vegetables, such as cooked carrots and celery.

2-3 shallots, chopped
bell pepper, sliced

1 15-oz can coconut milk or 1 pint cream or half and half
1 T sweet curry
1 T spicy curry

1. Caramelize shallots in saucepan for 10 min at a low sizzle in olive oil and/or butter.
2.  Add bell pepper and sizzle for 5 more min to complete carmelization of shallots and to cook pepper.
3. Add coconut milk or cream and curries. Simmer at least 3 min.

Fresh Sausage

Here's a way quick way to make delicious sausage, something I'd craved and didn't want to buy factory made.  It tastes best with ground pork or beef, but it can be made with turkey or chicken, too.  I've been frying it in the pan as a crumble, breaking it apart with a spatula.   Sausage patties would work well, too.  This recipe is by Sally Knitter on ehow.com, http://www.ehow.com/how_4574619_breakfast-sausage-seasoning-mix.html .

Batch of seasoning mix (for several batches):

¼ c each of sea salt, sage, thyme, and nutmeg
1 T cayenne pepper
Fresh ground pepper

1 batch of sausage:

1 lb ground pork, beef, chicken, or turkey
2 t of seasoning mix shown above
Butter and/or olive oil for chicken or turkey

1. Stir seasoning mix together in a bowl.
2. In a separate bowl, mix 2 t of seasoning mix with meat (and maple syrup).
3. Fry in a pan until browned. Add oil and/or butter as needed to keep from sticking to pan for turkey and chicken.

Freeze any you won't be using today or tomorrow.  Other spices to experiment with if you like: paprika, ginger, coriander, and celery seed