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.
Bacon, bite size
Brats, bite size
Sugar/Cream of tartar mix
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.
Heart and Soul Blog Hop
Gluten Free Wednesdays
Ingredient Spotlight : Bacon