black and blue burger sausage, asiago cheese bread

  That is one whole package!  We were thrilled by the running start this small batch of sausage took yesterday, selling a third of the production in one half of a day.  That's a pretty good rate for a new recipe.  Paul called it "a winner," Michael said we hit it "out of the park," and Bob called it "darn good."  I think it's wicked tasty. 
   It's a 50/50 pork and beef blend seasoned with bacon bits, black pepper and crumbled blue cheese, with a touch of garlic, salt, and onion powder.  We debated a chopped red onion but held back thinking it would make the recipe too busy.  Add the onion on the side if you must or chop it over this indulgent sausage in a toasted roll with a hit of ketchup and mustard for a complete meal with a side of pickles and fries.  We had a couple on a white pizza today with grated cheddar cheese blended to the predictable mozzerella.  That as well was wicked tasty :)  sausage news for the day, checking out, GET MEATY.

On another note, last night was a bread production night.  Shanna ordered something fancy for a friend who did her a favor in a time of need so the asiago cheese bread came to be.  It's about 30% whole wheat with a tough of sourdough starter for levity, then there's grated asiago rolled into the loaf on the last stretch, and a bit atop along with fresh garden parsley and cracked black pepper.  It didn't smell too bad to me.  For those who cared: 1 c warm water, 1/4 c sourdough starter, 1 c whole wheat flour, 2 c bread flour, 2 tsp salt, 1 tsp dried yeast, 1/4 lb grated asiago.  blend water, starter and yeast, allowing yeast to hydrate, add salt and flour and mix till smooth and elastic.  proof till double, knead 3-4 minutes with plenty of flour, proof till doubled again, knead, then stretch to 14" square and cover with grated cheese.  roll into a log shape tucking in the ends to keep in cheese and improve the shape of the loaf.  place on baking sheet with a heavy dusting of cornmeal, cover and proof till well risen, about 45 min to one hour in a warm oven.  remove from oven and preheat oven to 450 F.  wash loaf top with beaten egg, and top with more grated asiago, chopped fresh parsley, and cracked pepper.  slash top a few times.  Bake 10 minutes, rotate 180 degrees and bake another 8-10 minutes until golden.