today we debuted the rich and indulgent mushroom-herb turkey sausage which was made with fresh mushrooms and laced with truffle oil and fresh rosemary. I think this one works well on a savory plate of veggies and mashed potatoes but could also be used in a rich stew, perhaps a creamy one, or in a ragout tossed with vegetables over pasta. Or try cooking it and mixing it into a poultry stuffing for the cool nights coming up.
also new to the scene today was a tasty and fun turkey sausage with toasted coconut and curry. This could be a quirky appetizer served with a sweet thai chili dipping sauce or alongside a simmered Indian dish like saag with rice. It could also make a festive addition to a thai style crunchy sautee of bell peppers, carrots and onion over noodles or rice and topped with fresh thai basil.
as always, keep posted for up and coming items and additions to the fall case which we will be rolling out soon :)
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