There's something amazingly decadent about cooking with bacon AND sausage together. Here's two versions of a recipe that use almost identical ingredients that veer off wildly in two different directions with a just a little tweak here and there. The secret to NOT over eating it, is to only make enough noodles for one serving per person.
The basics:
Bacon, bite size
Brats, bite size
Tomato
Salt
Vinegar
Basil
Beef gelatin
Sugar/Cream of tartar mix
Pasta
Piggie Pasta Italian Style:
I used tomato puree, a few glugs balsamic vinegar, extra basil and brown rice ribbon pasta
Piggie Pasta Asian Style:
I used diced tomatoes with green chilies, a few glugs of rice vinegar, just a dash or so of basil and served over Asian style semi translucent rice noodles.
Cook bacon first to desired crispiness, then add sausage. Toss in tomato version of choice and season accordingly. Mix in gelatin, taking care to avoid clumping. Serve over noodles.
Monday Mania
Heart and Soul Blog Hop
Gluten Free Wednesdays
Ingredient Spotlight : Bacon
How fun! I love the name! My hubby will be completely on board for this recipe! mmm
ReplyDeleteGreat recipe and easy to make too! Love it...
ReplyDeleteThanks for sharing at the hearth and soul hop.
You just know this is my kind of eats - hearty and good (and made with the best possible pork). I love your contribution to the Hearth and Soul hop.
ReplyDeleteLove the name of this :)
ReplyDelete