1# Spicy Sausage (pressure canned) Flour (stored)
½ & ½ (pressure canned)
Bisquick, stored in vacuum sealed canning jars.
I am getting away from storing Bisquick. I am now storing just cases of flour and red hard wheat from the Self-Reliance store.
Eggs, stored with coconut oil. Now that I have chickens I am working on testing to see how long they last with the bloom still on.
I have recipes I just don't cook with them. Sorry. But, this is what I do.Hard boil the eggs.
Put the sausage in the pan and warm it up. Then I drain off most of the grease. Add about 1/4 cup of flour, to form the roux. Pour in about 3 cups of ½ & ½ . Cook until it looks like gravy.
Make biscuits from Bisquick or use your favorite biscuit recipe. I tend to make my biscuits very flat because I prefer them extra crispy.
Split the biscuits, pour gravy over the top and sprinkle with chopped up hard boiled eggs.
Spicy sausage: I pressure canned sausage in November. Direction for caning meat is in my canning booklet that came with my canner. Sausage is one of the meats you should pre-cook before canning.Flour and Bisquick I initially stored these items in PET jars, which was a mistake. Remember all plastic is air permeable, which will cause these items to eventually go rancid. Yuck! Now I stored these types of items in 1/2 gallon mason jars sealed with my vacuum sealer.
Learning as I go...
“Store what you eat, eat what you store.”